• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 2005년도 추계 국제심포지움 및 정기학술발표회
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• pp.71-91
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• 2005

• 대한영양사협회학술지
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• 제18권4호
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• pp.308-325
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• 2012

This research aimed to survey foodservice hygiene management practices performed by principals and teachers as well as examine foodservice employees' hygiene knowledge in kindergartens. Surveys were administered to principals, teachers, and foodservice employees at 392 kindergartens. The total average score of six categories was 4.28 out of 5.0. Average score of the production process management category was the lowest at 3.90 while safety management was the highest at 4.69. Other average scores were as follows: facilities and equipment 4.20, personal hygiene 4.14, food ingredient control 4.35, and environmental sanitation 4.39. Teachers' foodservice hygiene management practices scored 3.8 points out of 5 on average. Hygiene knowledge of foodservice employees was also tested. The mean score of foodservice hygiene knowledge was 76.29%. The lowest scoring category was personal hygiene, suggesting that foodservice employees require more knowledge on proper personal hygiene practices. Possession rates of dish sterilizer, ultraviolet sterilizer, and hand washing facilities in the kitchen were low. These equipment installation rates should be raised accordingly. To enhance control of foodservice hygiene, kindergarten management should pay more attention to education and training related to foodservice sanitation.

• 한국식품영양학회지
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• 제30권2호
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• pp.203-210
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• 2017

The purpose of this study was to compare hand washing awareness and microorganism contamination on the hands for evaluating the difference between awareness and conditions of hand hygiene. The average number of total aerobic bacteria and coliform was 2.7 log CFU/hand and 1.8 log CFU/hand, respectively. Coliform bacteria were detected in all of the students tested in this study. The questionnaire survey data obtained via a direct interview were collected from 100 university students with microorganism analysis. A majority (90%) of the students recognized that good hand hygiene is important in order to prevent food poisoning. In the hand washing survey data, the responses suggesting "always washed" from "before eating food", "after handling money", "after finishing study" and "after visiting patients" were observed in 18, 13, 15 and 33 out of the 100 students, respectively. The questionnaire data of hand washing frequency and time duration showed that 14 students and 6 students answered "more than 8 times of hand washing per day" and "more than 30 seconds of hand washing time", respectively. These results indicated that improper hand washing practices and poor hand hygiene were identified in the majority of the students. This emphasizes the difference between awareness and conditions of hand hygiene. Repeated hand washing education about the frequency, time duration and methods is constantly required to improve hand hygiene. Installation of hand washing equipment in the space of a restaurant and cafeteria is suggested for enhancing hand hygiene before eating food.

• 대한통합의학회지
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• 제12권3호
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• pp.213-225
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• 2024

Purpose: The purpose of this study is to examine the current status of hygiene education for hotel chefs, in terms of the level of performance and importance of food hygiene inspections, as well as hygiene practices related to food cooking, storage, personal hygiene, and facility environment. We aim to identify what areas of education require priority improvement and derive implications. Methods: A survey on hygiene status, importance, and performance was conducted among 289 chefs working in six luxury hotels in Busan, South Korea. Frequency analysis and cross-analysis were conducted to evaluate the current status of hygiene education, while Borich Needs analysis was conducted to evaluate its importance and performance. The areas needing priority improvement were identified using the Locus-for-Focus model. Results: First, the most common frequency of hygiene education was once or twice a year. Participants who were older and with more years of experience were more likely to participate in annual training. Second, based on the degree of discrepancy between importance and performance and the results of Borich Needs analysis, the areas needing the highest priority were food inspection and hygiene. Third, according to the results of applying The Locus for focus model and visualizing it as a portfolio in a 2 ', 'Chopping boards and knives are frequently washed, sterilized and dried', 'Wash your hands with soap before starting cooking', 'Perform regular quarantine and disinfection to prevent pest invasion'. Conclusion: This study contributed to the understanding of the current status of hygiene education for chefs working in luxury hotels and confirmed the importance of hygiene management. Future research should aim to develop a more comprehensive hygiene education program by including participants from a more diverse pool of hotels and restaurants. This will significantly improve the hygiene management practices of chefs, thereby helping to prevent food hygiene-related accidents.

• 한국식품위생안전성학회지
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• 제2권1호
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• pp.41-49
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• 1987

• 한국식품위생안전성학회지
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• 제5권3호
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• pp.123-129
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• 1990

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1998년도 춘계학술세미나 및 학술발표회 - 최근 문제가 되고 있는 식중독의 연구 동향
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• pp.37-43
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• 1998

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 2005년도 추계 국제심포지움 및 정기학술발표회
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• pp.92-106
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• 2005

• 한국식품위생안전성학회지
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• 제7권2호
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• pp.147-152
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• 1992

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1999년도 추계학술세미나 및 학술발표회 - 식품의 위생관리와 안전성평가에 대한 최근 연구동향
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• pp.71-85
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• 1999