• Preventive Nutrition and Food Science
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• v.10 no.4
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• pp.357-363
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• 2005

The purpose of this study was to assess current food-handling practices of employees in school food service settings, as well as their knowledge levels, and identify relationships between knowledge, practices, and influencing variables. The survey was conducted for dietitians and employees in the school foodservice industry in Gyeongsangbuk-do province. A total of 270 and 570 questionnaires for dietitians and employees, respectively, were distributed by mail. Response rates were $62\%$ (N=171) and $66\%$ (N=376) from dietitians and employees, respectively. Data was analyzed using SPSS Windows (version 10.0). Descriptive statistics were used to summarize data. Pearson correlations were applied to test for relationships between knowledge and practice of HACCP principles. Stepwise regression analysis was performed to examine the influence of knowledge, current education guidelines, demographic information (working experience, academic background, and certification for food and cooking), and school characteristics (food production system, service style, and number of meals). School foodservice employees were found to have a significant amount of food safety knowledge ($67.5\pm1.8$ out of 100 possible points). Proper food handling practices were not always being followed in many schools. The relationship between their knowledge, current HACCP education training, and food handling practices was not significant. These results suggested the present situation of HACCP trainings performed by dietitians were inadequate for many school foodservice operations. The number of meals in school was an independent predictor of the employees' food-handling practices. These results suggest that an effective education program should integrate endeavors that take account of social and environmental influences on food safety to support the improvement of food-handling practices and the implementation of a HACCP program. Furthermore, dietitians should continue to provide consulting, training, and technical assistance to schools on HACCP implementation.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.162-169
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• 2010

The compulsory beef labelling system has launched from January 1st 2007 by the amended Food Hygiene Law, we were checked the actual conditions of beef origin with a nationwide scale by the Hanwoo differentiation specific test method which was developed by Korea FDA using 90 SNP biomarkers. The test method is useful tool to differentiate the beef origin carrying out the mission of KFDA's annual food safety management guidance. Also we have technically transferred the Hanwoo differentiation specific test method to other institutes as well regional KFDA and established the training program as a regular course in Korea Human Resource Development Institute for Health and Welfare. The beef used in this study were collected according to the 2009 Food safety guidance in roast beef restaurants where business site area greater than 100 $m^2$. Total 216 samples were consisted of 48 samples of the Seoul area and 168 of the region. The monitoring result from restaurants in all the region of Korea showed that 3 of 216 Hanwoo-labelled beefs were found out as a non-Hanwoo (1.3%). This results are gradually deceasing trend compared with 34.0% in 2005, 30.1% in 2006, 3.2% in 2007 and 5.14% in 2008. From these data, the Hanwoo differentiation specific test method on the settlement of the compulsory beef labelling system has an important role. As a outcome of this project, we might be considered the early settlement of the compulsory beef labelling system, technically transferred to other institutes and the establishment of regular training program of the test method.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.536-552
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• 2019

The purpose of this study was to develop a standardized job description for dietitians using the DACUM technique. To examine the validity of job description through DACUM, dietitians were surveyed relative to importance, performance, and difficulty. The survey was conducted April 1-30, 2014. A total of 217 questionnaires were used in the analysis. The final developed job description for dietitians included six duties, 38 tasks, and 210 task elements. DACUM's findings include six duties: nutrition management, food service operation management, hygiene safety management, community food and nutrition program management, organization management, and professionalism strengthening. There were 5.1 points regarding importance, 4.1 points regarding performance, 4.9 points regarding difficulty, and statistically significant differences (p<0.001). Dietitians responded that 'nutrition management' and 'hygiene safety management' were the most important. 'Hygiene and safety management' showed the highest performance, and 'community food and nutrition program management' and 'professionalism strengthening'' showed the highest difficulty. Thus, it is considered that the job analysis results can be used to evaluate and improve the subjects' training program. Dietitians' jobs are subject to various environmental changes, such as demographic changes, health care system changes, and the development of the food industry, and thus, should be reviewed and analyzed periodically.

• Journal of the FoodService Safety
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• v.1 no.1
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• pp.45-51
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• 2020

This study sought to understand the requirements of registered institutions and parents of beneficiary children's through a satisfaction survey conducted at Center for Children's Foodservice Management (CCFSM) and to improve quality to create a model example of site-based meal safety management in accordance with population trends. In 2019, the comprehensive satisfaction level of the director and parents rose 2.4 points and 2.9 points, respectively, compared to the previous year, and the comprehensive satisfaction level of the director and parents continued to rise from 2015 to 2019. The gap between the highest and lowest institutions is narrowed to 13.5 points year-on-year from 21.4 points. National Institute of Food and Nutrition Service will need to make efforts to upgrade regional centers through (Human Resource Development(HRD) training to strengthen their job-specific capabilities and minimize the standard deviation of each center. Since local centers are distributed across the country and have field-oriented service support systems, CCFSM will need to manage the healthy eating habits of the underprivileged, provide information necessary to establish proper eating habits, strengthen education, and establish a customized food safety service system.

• Nutritional Sciences
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• v.9 no.2
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• pp.131-138
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• 2006

The primary purpose of this study was to investigate the job characteristics and competencies of a head-cook in contracted foodservice management company, identify the knowledge, abilities, skills and other characteristics (KASO) required to perform the duties of a head-cook, and provide training content and develop training program for job of head-cook in contract foodservice management company (CFMC). A survey instrument including identified KASO was used in the study. The questionnaire was delivered by using e-mail to 165 head-cooks employed by CFMC. The factor analysis resulted in a three-factor structure of the instrument such as 'basic foodservice operation duties' 'personal characteristics' 'managing of expanded duties-menu, customer and business'. This result suggested the education and training program for head-cook in CFMC should be composed of 'basic foodservice operation duties' on 'bulk preparation', 'procurement, inventory management', 'facility and equipment management', and 'sanitation and safety management', 'personal characteristics' on 'personality management' and 'moral duties', and 'managing of expanded duties-menu, customer and business' on 'menu management', 'customer service management', 'cost management', and 'administrative ability'. Therefore, it will be expected that the management of human resources in the contract foodservice industry would be developed by the application of recommended education and training program.

• The Korean Journal of Food & Health Convergence
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• v.10 no.2
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• pp.19-25
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• 2024

This study surveyed 171 police officers working in Jeollabuk-do to investigate their first aid knowledge and the need for education. The results showed that the correct answer rate for first aid knowledge among police officers was 75.61 points out of a possible 100 points. Additionally, 98.8% of respondents indicated a need for first aid training, expressing a preference for 2-hour sessions integrated with their work education. There was a statistically significant difference in the correct answer rate for first aid knowledge based on education level and experience in emergency situations, but no significant difference in the need for education was observed across respondents. The significance of this research lies in its provision of foundational data for first aid education among police officers, which can be instrumental in developing training programs and policies aimed at enhancing their first aid capabilities. Specifically, the study contributes to improving the effectiveness of police officers' responses in emergency situations by offering concrete suggestions on the content, method, and duration of first aid training. These findings underscore the necessity and importance of providing comprehensive and effective first aid training not only to police officers but to all first responders, emphasizing that such training is crucial for ensuring public safety.

• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.1-5
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• 2020

Foodborne diseases (FBD) pose significant public health problems and economic losses worldwide. In recent years, emerging foodborne diseases have resulted mainly from novel bacteria, viruses, protozoa, mycotoxins, prions in animal and plant sources. The consumption of unsafe food contaminated with harmful bacteria, viruses, parasites or chemical agents or naturally occurring toxins results in high morbidity and mortality. However, estimating the incidence and burden of FBD is a huge global challenge due to the difficulty in food source attribution to specific pathogenic or chemical hazards, underreported cases, diagnosing how infections are transmitted or when a person is infected are not well understood and thus makes the control of FBD very challenging. Therefore, implementing comprehensive food safety strategies and policies, enhancing surveillance, ensuring resilient health system, and intensifying education and training to ensure safe food and prevent foodborne diseases is everybody's responsibility.

• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.248-258
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• 2003

This study was conducted to identify dietitians' position and role by assessing the present condition on management of human resources in contracted foodservice management company. Questionnaires were distributed to 79 contracted companies (eight large-size, 48 mid-size, 23 small-size companies) from March to May in 2002. Statistical analysis was performed with SPSSwin (version 8.0). The data were analyzed in group comparisons using frequencies and percentage for every item in the questionnaires, $x^2$-test, and oneway ANOVA. About eighty-five percent of contracted foodservice companies employed the new dietitians as full time employees, and seventy-five percent of them were promoted the dietitians by evaluation after a given period of time. As a starting payment for university graduates, large-size companies payed an average of 16,260,000 won/year, which was significantly higher (p<0.01) than those of mid-sized (11,320,000 won/year) and small-sized companies (11,620,000 won/year). The mean lengths of dietitians' service were 33.5 months in large-size companies, 26.5 months in mid-sized companies, 26.0 months in small-sized companies. It was less than 3 years in all companies (avg. 26.9 months). Fifty-four companies (68.4%) employed dietitians in each foodservice contract, whereas 25 companies didn't employ dietitians. The ratios of dietitians out of employees in each department of the companies were 42.6% in the department of contracted foodservice management, 19.9% in the department of menu development, 18.1% in the department of food safety, 8.7% in the department of distribution and purchase, 4.2% in the department of business, and 3.9% in the department of customer satisfaction. The dietitians' positions were directors in two companies (2.5%), general managers in two companies (2.5%), deputy managers in seven companies (8.9%), managers in twenty-nine companies (36.7%), assistant managers/chief clerks in twenty-four companies (30.4%), and chiefs in twenty-five companies (31.6%). The frequencies of training for dietitians were 6.2 times/year for the food safety training, 5.8 times/year for the cooking training, 4.8 times/year for nutrition-related training, and 4.7 times/year for service training.

• Korean Journal of Human Ecology
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• v.20 no.3
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• pp.637-649
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• 2011

The purpose of this study was to analyze employees' practice levels and knowledge of sanitation at school foodservice operations, to examine the sanitation conditions of current school foodservice, and to suggest an effective sanitary training program. A questionnaire survey was conducted on a total of 578 subjects and 501 reponses were made available for this study. The collected data was analyzed using SPSS of windows. The main results can be summarized as follows: Training through handouts was the most effective (53.2%) and lack of time caused by overwork (57.1%) made the practice of sanitation training difficult. The degree of employees' perceptions of the necessity of sanitary training programs was marked at 4.18 points. According to the foodservice employees' evaluation about the knowledge of sanitation concerning the sanitary training program contents, the area of environmental sanitation (96.3%) was the highest while food poisoning control (72.9%) was lowest. Foodservice employees' practice levels was ranked above 4 points (out of 5 points) in 9 areas. Practice levels of cleaning and disinfection management were highest while that of safety management was lowest. About the food service employees' practice levels of sanitation, the degree of practice and the application of knowledge was 4.39 points. There was a significantly positive correlation between the practice level of sanitation and sanitation knowledge(p<.01). Thus, educational material needs to be standardized in order to improve employees' sanitation practice level.

• Journal of Food Hygiene and Safety
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• v.33 no.1
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• pp.12-22
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• 2018

The US government has enacted the Food Safety Modernization Act (FSMA) in 2011, which is being phased in and planned. The final Rules of Produce Safety focus on biological hazards related to agricultural production, harvesting, packaging and storage, which are being phased in since 2017 depending on farm scale. As a result of comparison with the Korean-GAP (Good Agricultural Practices) standards, it is difficult to compare the two standards to be compared with each other by 1:1. However, many of the Korean-GAP standards are similar to FSMA Produce Safety rules. However, the Korean-GAP standards can be judged differently according to the evaluator as a comprehensive standard, so the details of the standards need to be reinforced. In terms of the provisions, the Korean-GAP standards are the most appropriate for the safety of workers (FSMA Subpart D), followed by livestock and wild animals (FSMA Subpart I), buildings, equipment and tools (FSMA Subpart L) and harvesting activities (FSMA Sub-part K). However, there are some weaknesses in the field of agricultural water management (FSMA Subpart E) and farm manager's qualifications and training (FSMA Subpart C), and the response to the biological soil amendments of animal origin and human waste (FSMA Subpart F) is weak. The FSMA regulation is not a certification standard, but it is expected that the marbling effect, which is the standard laid down by the United States leading the world food safety standards, is expected to be considerable. Therefore, we hope that the review of the Korean-GAP standards will help improve the quality of agricultural products and expand our exports, since the standard for responding to microbiological safety emphasized in the FSMA regulations is the Korean-GAP standard.