• Culinary science and hospitality research
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• v.20 no.1
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• pp.159-177
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• 2014

The purpose of this study is to investigate the level of sanitary education, knowledge, and management practice of shop employees(SE) and workplace employees(WE) working at window bakeries. SE & WE were grouped according to their job titles, duration of duty, and frequency of sanitary education, and sanitary knowledge and sanitary management practice level of the groups were analyzed, divided into personal hygiene, facility & workplace hygiene, and ingredient & preparation hygiene. Frequency of hygiene education of employees working at window bakeries was less than 3 times a year. The average sanitary management practice level of WE was higher than that of SE. The sanitary knowledge of SE was low at ingredient& preparation hygiene among the general managers and the employees who had worked more than 5 years. And that of WE was low among the general managers, interns and the employees who had worked more than 5 years. The sanitary management practice level of SE was low among the interns and the employees who had worked for less than 1 year, and that of WE showed no significant difference on job titles and duration of work. The employees who had no sanitary training showed a low management practice level overall among the SE and at ingredient & preparation hygiene among the WE. Therefore, continuous hygiene education and monitoring accompanied by making a manual with hygiene education data for SE and WE working at window bakeries are needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1457-1465
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• 2009

This study was conducted to analyze the food safety management practices and to provide data that could be used to improve food safety management at kindergarten foodservice establishments in Daegu and Gyeongbuk province. Microbiological hazard analysis was conducted from May to July, 2008 at the four foodservice establishments. A total (20 items) of foodservice facilities, cooking utensils, and equipment were tested about total plate counts, coliforms, E. coli, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The microbiological detected levels were higher than the critical limits for prepreparing and cooking knives, chopping boards, working tables (both prepreparing and cooking), refrigerator (inside wall), bart, basket, and tray. E. coli, Salmonella spp., and Listeria monocytogens were not detected in any samples. However, Staphylococcus aureus were detected in rubber gloves for cooking and trench in the bottom at one foodservice establishment. In conclusion, these results suggest that a prerequisite programs guideline should be provided to improve the food safety levels at kindergarten foodservice establishments and the foodservice manager must maintain proper food safety technique for foodservice facilities, cooking utensils, and equipment at kindergarten foodservice establishments to prevent cross-contamination and spread of foodborne pathogens.

• The Journal of the Convergence on Culture Technology
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• v.7 no.3
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• pp.335-342
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• 2021

In this study, we identify the suitability of monitoring the hygiene control of meals using ATP bioluminescence assay in children's foodservice facilities. Most ATP measured value by measurement area in childcare centers were lower in the second round than in the first round, and most hygiene control suitable rate by measurement area in childcare centers and kindergartens was higher in the second round. Also, in childcare centers, there was a positive correlation between the number of ATP measurement and the average score. In conclusion, ATP bioluminescence assay could be available as a monitoring tool for meal hygiene control in children's foodservice facilities, especially in childcare centers.

• Journal of Food Hygiene and Safety
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• v.6 no.2
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• pp.37-41
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• 1991

• Journal of the korean veterinary medical association
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• v.21 no.1
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• pp.53-57
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• 1985

• KOREAN POULTRY JOURNAL
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• v.19 no.3 s.209
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• pp.54-56
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• 1987

사료공장에서 생산한 사료를 휘드빈에 보관하게 되는데 자칫 보관이 소홀하면 변패한 사료급여로 경영적 손실을 초래한다. 중요하면서도 소홀히 다루고 있는 Bin의 위생관리 요령을 체크해본다.

• Journal of the korean veterinary medical association
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• v.21 no.3
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• pp.184-187
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• 1985

• Culinary science and hospitality research
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• v.16 no.3
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• pp.237-249
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• 2010

The purpose of this study is to present an actual sanitary management conditions and an education plan for school foodservice employees. For assumption verification of this study, basis statistical analysis, factor analysis, and reliability analysis using SPSS V14.0KO were used. Also, regression analysis was conducted for it. The sanitary management actual conditions were shown that a foodservice practice level of middle and high schools was higher than elementary schools. In a scale way, sanitary management conditions of small group schools(500 students below) were lower than large group schools(500~1,000 students). Therefore, it was demanded especially for their employees to manage elementary schools and small group schools. It showed that sanitary consignment education was held irregularly at outside was more effective than the education was held regularly at inside. All the related workers at school foodservice should supply safe foods to schools through more effective sanitary education plan based on the results of effective actual sanitary management conditions.

• Journal of Nutrition and Health
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• v.49 no.3
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• pp.189-200
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• 2016

Purpose: This study analyzed job importance, job performance, and job satisfaction in 38 dietitians working at geriatric hospitals and elderly healthcare facilities in Jeju surveyed from September 15-24, 2014 with the aim of providing basic data for improving the quality of meals and nutrition management for elderly patients. Methods: Data were analyzed using descriptive analysis, ${\chi}^2$-test, t-test, ANOVA, and Pearson's correlation coefficients using the SPSS Win program (version 12.0). Results: Regarding job importance, the average score was 4.29 (out of 5), indicating that hygiene and safety management scored the highest at 4.77 (out of 5), and nutrition management scored the lowest at3.86. In terms of job performance of subjects, the average score was 2.87 (out of 5), indicating that cooking operation management scored the highest at 4.42 (out of 5). Regarding the Importance-Performance Analysis (IPA) of job importance and job performance, hygiene and safety management and cooking operation management scored high for importance and performance (B quadrant) menu management, human resource management, and nutrition management scored low for importance and performance (C quadrant) and purchasing management and financial management were included inD quadrant and A quadrant, respectively. For the level of job satisfaction of subjects, the average score was 3.37 (out of 5), indicating that relationships with colleagues scored the highest at 3.72, and improving professionalism scored the lowest at 2.95. Additionally, job importance and performance of subjects were positively correlated withjob satisfaction (r = 0.395, r = 0.386, both p < 0.05). Conclusion: In conclusion, scores for job importance and job performance of nutrition management were low, and job satisfaction of improving professionalism scored low. Therefore, continuous training and education programs of nutrition management should be provided to improve professionalism of dietitians at geriatric hospitals and elderly healthcare facilities.

• The Journal of the Korea Contents Association
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• v.12 no.1
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• pp.409-415
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• 2012

The purpose of this study is to know the status of management of nosocomial infection and to present basic data for improving management of nosocomial infection. As a result, the average score of the recognition and performance of radiologist on the management of hand washing is 4.378, and 4.199 of 5. The average score of the recognition and performance of radiologist on the management of personal hygiene is 4.284, and 3.990 of 5. The recognition of hand washing management according to the general character, statistically significant difference according to the gender, age, education, career. In the performance is statistically significant difference according to the gender, marriage situation. In the recognition of personal hygiene management according to the general character, statistically significant difference according to the age, education, career. Performance of statistically significant difference according to the marriage situation, career. Finally, statistically significant difference between recognition and performance of radiologists on management of hand washing(r=0.453, p=0.000) and personal hygiene(r=0.415, p=0.000).