• Korean journal of food and cookery science
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• v.31 no.6
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• pp.764-772
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• 2015

This study was conducted to investigate food safety management practices at children's foodservice facilities and evaluate the effect of visiting education by Center for Child-care Foodservice Management (CCFSM) for food safety improvement. The subjects of evaluation included child care centers (84.3%), kindergartens (7.8%), and community child centers (7.8%). Facilities by foundation types were private (70.6%), public (19.6%), and corporation (9.8%). The average score of food safety evaluation was 84.09 points. The total score of food safety evaluation of community child center was significantly lower than that of child care center and kindergarten (p<0.01); and the total score of public facilities was higher than that of private facilities. Furthermore, 35.9% of evaluation items showed performance higher than 90%, while 15.4% showed performance less than 60%. The item with lowest performance was 'washing and disinfection of fruits and vegetables (26.5%)'. Results of one-way ANOVA of food safety evaluation score by the frequency of visiting education indicated that the evaluation score of the third session significantly increased from the first and second sessions. In addition, the result of two-way ANOVA showed that both foodservice type (F=21.730, p<0.001) and the frequency of visiting education (F=7.968, p<0.001), and both foundation type (F=31.387, p<0.001) and the frequency of visiting education (F=7.507, p<0.001) affected the total food safety evaluation score. There were significant differences in result scores according to the number of meal served (F=17.133, p<0.001) and the frequency of food safety evaluation (F=17.065, p<0.001). In conclusion, visiting education of children's foodservice facility showed significant effect on the improvement of food safety level.

• Korean Journal of Community Nutrition
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• v.28 no.6
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• pp.449-465
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• 2023

Objectives: This study aimed to analyze menu patterns and food group diversity in daycare centers managed by the Center for Children's Foodservice Management in South Korea. Methods: Data from 18 Center for Children's Foodservice Management centers across various provinces (excluding Jeju Island) were analyzed. We examined 8,796 meals served in February, May, August, and December 2021, focusing on seasonal lunch and snack menus for children aged 3-5. Foods were categorized into 19 groups for lunch and 21 for snacks. The frequency of food groups and dietary patterns were assessed using the Dietary Diversity Score. Analyses were conducted using Excel 2016 and IBM SPSS Statistics version 28. Results: Most lunch menus (89%) included five menu items, with a ratio of grain, meat, and vegetables at 88%. Snack menus typically had one item (57%), with significantly more items in the afternoon compared to the morning (P < 0.001). Regarding snack patterns, 75.2% of morning snacks and 61.1% of afternoon snacks contained only one solid food and drink (P < 0.001). Fruit and milk (22.4%) was the most prevalent pattern in morning snacks, while grain and milk (31%) dominated afternoon snacks (P < 0.001). Only 48% of daycare center menus (all snacks and lunch) included all five food groups (grain, meat, vegetables, fruit, and milk). Notably, only 83% included milk and 57% included fruit. Conclusions: These findings highlight the need to improve food variety and diversity in the Center for Children's Foodservice Management-managed daycare center menus. Developing more detailed guidelines for menu structure and food composition is crucial to ensure children receive balanced and diverse nutrition.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.507-516
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• 2016

The salinity of soups of institutions enrolled at the Center for Children's Foodservice Management was monitored to reduce sodium intake of children by continuously managing salinity of soups provided by children food service. Monitoring of salinity was conducted by a salinity meter (SB-1500H, HM digital) three times in 2016 by patrolling children's institutions for the instruction of public health. The average salinity of soups provided by total children's institution showed a significant decrease in salinity - $1^{st}$ 0.45%, $2^{nd}$ 0.41% and $3^{rd}$ 0.39% - as monitoring was proceeded (p<0.01). When salinity of soups was analyzed according to the type of children's institution, the salinity of national and public institutions showed no significant decrease. In contrast, the salinity of private institutions decreased significantly (p<0.05). Depending on the enrollment of the food service, there was no significant difference in average salinity of soups between large food services, which have over 50 children, and small food services, which have less than 50 children. However, all food services showed a salinity decrease from the $1^{st}$ monitoring to the $3^{rd}$ monitoring. Salinity according to the type of soup showed that salinity of clear soup, miso soup, and stew except beef soup decreased from the $1^{st}$ monitoring to $3^{rd}$ monitoring. However, there was no significant difference in salinity according to the type of soup which can be attributed to a large difference in salinity among the same type of soup. The individual soup showing the biggest difference between maximum and minimum salinity of soup was egg soup (0.62%), potato soup (0.54%), and mushroom soup (0.64%). The present average salinity of soup provided by children's institutions was less than 0.5% which is the recommended standard of the Ministry of Food and Drug Safety. However, the salinity of soups should be managed within a certain range including the minimum salinity regarding the taste education of children.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.97-102
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• 2021

The purpose of this study was to investigate the effect of developing and continuously providing on-line hygiene education programs on the improvement of hygiene conditions in children's cafeterias. As a result of the 2020 sanitation and safety checklist analysis, 6 items (personal hygiene, separate use, clean ventilation, temperature control of refrigerators, country of origin, food distribution) were derived and on-line hygiene education programs for each of 6 items were produced. ① Customized educational materials and self-inspection checklists were provided to 208 children's cafeterias. After that, educational videos were provided through Kakao Talk twice a week for 6 months, and they were made available for viewing at any time through YouTube upload, ③ Kakao Talk Through this, a quiz related to the educational video was conducted to give feedback for interaction with the cook. As a result of analyzing the total hygiene and safety checklist score of all registered facility catering centers by visit order, in 2020 it was 82.8 points/100 points, but in 2021, it was 84.2 points (1st round), 89.3 points (2nd round), 91.4 points (3 points) The score improved significantly (p<0.001) as the on-line hygiene education program continued. As a result, significant (p<0.001) changes were observed in the items of 'Knife, chopping board' and 'Sanitation clothes, sanitary hat, sanitary shoes, apron, and sanitary gloves', confirming a clear improvement effect. Therefore, it is considered that the on-line hygiene education program will play a positive role in showing a lasting effect on improving hygiene management in children's cafeterias.

• Journal of Nutrition and Health
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• v.52 no.5
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• pp.501-513
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• 2019

Purpose: This study examined the menu pattern, food diversity, and satisfaction of parents with the snack menus of childcare centers provided by the Center for Children's Foodservice Management (CCFM) in Jeonbuk area. Methods: Data from 2,432 snack menus (1,321 for morning snacks and 1,111 for afternoon snacks) of March, June, September, and December 2017 from 13 CCFM in Jeonbuk area were analyzed. In addition, the participants for the survey were 247 parents in Jeonju and Kunsan. The data were analyzed using a t-test, ${\chi}^2$-test, and hierarchical regression analysis with SPSS v. 24.0. Results: Differences in the menu pattern and food diversity were observed between morning and afternoon snack menus. The majority of snack menus (61.6%) were one menu item. The percentage of 'G' (20.0%) was highest in the food group patterns. The morning snacks served mainly porridge, raw fruits, and milk, and the afternoon snacks served mainly flour-based foods, juices, and milk. The awareness level of parents about the snack menus of daycare centers was $4.09{\pm}0.82$, and its overall satisfaction was $4.06{\pm}0.69$. In the snack-quality attribute analysis, the hygiene of foods was the most important factor, and parents judged that they were doing well. Regression analysis showed that the hygiene of personnel was the most influential variable on the overall satisfaction, followed by balance with the main meal and the portion size. Conclusion: Therefore, it is important to establish snack menu guidelines considering the eating behaviors of the children and to strengthen hygiene for the increasing the satisfaction of various stakeholders in daycare centers.

• Journal of the Korean Dietetic Association
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• v.22 no.1
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• pp.1-12
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• 2016

The purpose of this current study was to examine the effects of nutrition and food safety management support by the Center for Children's Foodservice Management (CCFSM) in foodservice facilities for children in the Ulsan area. From December 2014 to July 2015, the status of nutrition practices and hygiene practices was assessed by dietitians using nutrition and hygiene practice checklists. The subjects of study were 48 institutional foodservice facilities for children. Some nutrition practice items showed significant increases in average scores of 'using CCFSM menus (P<0.001), revising menus (P<0.05), and reconfirm menus (P<0.01)' from pre-support to post-support. Regarding hygiene practices, some items between pre-support to post-support showed significant increases in average scores of 'having equipment for hand washing & disinfecting' (P<0.01), 'wearing disinfected clothing for kitchen hygienically' (P<0.05), 'proper sterilization' (P<0.05), 'recording the origin of ingredients' (P<0.01), 'use of different knives/cutting boards' (P<0.05), and 'an appropriate thawing process' (P<0.05) from pre-support to post-support. Based on the above results, we found that nutrition and hygiene management support by CCFSM in foodservice facilities for children had a positive influence on status of some nutrition and food safety practices.

• Journal of Korean Home Economics Education Association
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• v.35 no.3
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• pp.1-20
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• 2023

In order to develop a picture book for desirable eating habits of young children, the contents of nutrition education in picture books were analyzed. A total of 128 picture books were analyzed: 42 picture books from the Nuri-curriculum teacher's guide (Nuri), 40 picture books recommended by the National Library for Children & Young Adults (NLCY), and 46 picture books published by the Center for Children's Food-service Management (CCFM). As a result of analysis of dietary guidelines for Koreans, the item that appeared most frequently in picture books was 'Consume a variety of foods every day' (28.91%). The second most common dietary guidelines in the picture books was 'Enjoy a diet that incorporates local ingredients and is environmentally conscious' (21.88%). As a result of examining the main goal of 'eating right' in the Nuri Curriculum, 'healthy food' accounted for 36.72% and 'eating a variety of food' accounted for 30.47%. 'Eating with the right attitude' 4.69%, 'valuing food' 3.13%, and 'dining etiquette' 6.25% were low. Therefore, it is necessary to develop and distribute picture books that reflect the contents that are insufficient.

• Journal of the Korean Dietetic Association
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• v.25 no.1
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• pp.1-16
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• 2019

This study examined the microbiological quality of daycare center meals. Six menu items from five daycare centers in Daegu included uncooked processed foods (seasoned cucumber and lettuce salad), post-preparation after cooking processed foods (rolled omelet and seasoned soybean sprout), and cooking processed foods (panbroiled beef with oyster sauce and seasoned pork roast). Microbiological analyses were performed for the aerobic plate counts (APC), coliforms, and Escherichia coli. The analyses were conducted in July and November 2017. The mean APC and coliform count of seasoned cucumber decreased significantly from 4.71 log colony forming units (CFU)/g and 2.50 log CFU/g in July to 4.07 log CFU/g and 1.78 log CFU/g in November, respectively (P<0.01 and P<0.001). The APC of panbroiled beef with oyster sauce and seasoned pork roast were significantly lower in July (1.84 and 1.79 log CFU/g) than in November (2.41 and 2.28 log CFU/g) (P<0.001). The coliform counts of panbroiled beef with oyster sauce and seasoned pork roast were significantly greater in November (2.11 and 1.62 log CFU/g) (P<0.001). E. coli was not detected. Among the foods prepared using the three preparation processes, the post-preparation after cooking processed foods had the lowest microbial quality. The APC and coliform counts of cooking processed foods were satisfactory in July, with an acceptable rating for pan-broiled beef with oyster sauce in November. Time-temperature control and the prevention of cross-contamination are essential during meal production for food safety, regardless of the season.

• Korean Journal of Community Nutrition
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• v.25 no.1
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• pp.13-20
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• 2020

Objectives: This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction. Methods: The soup salinity was measured using a Bluetooth salinity meter from January 2015 to December 2017 at 80 childcare foodservice establishments enrolled in the Suseong Center for Children's Foodservice Management in Daegu. Results: An analysis of the soup salinity each year showed that the salinity decreased significantly from 0.48% in 2015 to 0.41% in 2017, particularly in clear soups and soybean soups compared to other soups (P < 0.05). The salinity and sodium content in seafood soups (0.45% and 179.1 mg/100 g, respectively) were highest, followed by soybean soups (0.44%, 175.2 mg/100 g), with perilla seed soups containing the lowest (0.42%, 167.2 mg/100 g) (P < 0.05). The salinity was significantly higher in institutional foodservice establishments than small foodservice establishments (P < 0.001). The salinity and sodium content were the highest in foodservice establishments with a small number of measurements, and the salinity was the lowest in foodservice establishments with salinity measurements performed an average of 151 times each year (three times a week) or more (P < 0.05). The soup salinity was low in the order of winter, spring, summer, and autumn, and the salinity decreased significantly year by year in all seasons. (P < 0.05). Conclusions: The soup salinity was significantly lower in foodservice establishments where the salinity was measured more than three times a week, indicating that continuous salinity management is effective.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.703-709
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• 2015

The purpose of this study was to investigate satisfaction with children's foodservice facilities about program at Center for Children's Foodservice Management (CCFSM) by focusing on differences between associate and regular members. In December 2014, an online survey was conducted at 155 children's foodservice facilities which were enrolled members at CCFSM in Geumcheon-gu, Seoul. The questionnaire included the general characteristics of respondents, satisfaction with CCFSM's services : 'Field consulting', 'Education and training for cook', 'Menu', and 'Newsletter'. The questionnaire was responded by 78 foodservice facilities for children, including 42 regular members (53.8%) and 36 associate members (46.2%). The analysis rate was 50.3% and the majority of respondents were child-care centers (94.9%). As a result, satisfaction with 'Newsletter (4.87 points/5 points)' was the highest while 'Menu (3.95 points)' was the lowest. Satisfaction with 'Education and training for cook' of regular members (4.74 points) was significantly higher than that of associate members (4.41 points). For factors affecting overall satisfaction with CCFSM's service, there was a difference between associate and regular members. Regular members were significantly affected by 'Menu (p<0.001)', and 'Newsletter (p<0.05)'. Associate members were affected by 'Education and training for cook (p<0.05)'. Thus, satisfaction with Menu of CCFSM should be increased. The results of this study show that there was a difference in satisfaction between associate and regular members. Therefore, CCFSM program should be implemented depending on the characteristics of foodservice facilities for children and their needs.