• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.942-947
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• 1999

This study was conducted to evaluate sanitary practices of employees in business & industry foodservice operations of Pusan and the Kyung Nam areas, and to suggest a guideline for an effective sanitation training program. The questionnaire was used in this study as a survey method. Questionnaire were administered to 246 employees. The results were as follows. 55.3% of employees have had regular(monthly) food sanitation education. The mean rating of food sanitary knowledge for all employees was 65.9/100. When the education level was higher and the age younger, the mean rating of was also higher. Among the ratio of correct answers for food sanitary knowledge areas, a equipment sanitation was the highest (80.5%), and time temperature was the lowest(45.3%). The mean rating of sanitary procedures for food storage was 4.80/5.00, pre preparation 4.04/5.00, personal hygiene 3.54/5.00, equipment sanitation 3.20/5.00, and food preparation 2.56/5.00. Employees regularly educated in food sanitation rated significantly higher for food preparation than those who were of irregulary educated. The higher mean rating group(over 66) for the food sanitary knowledge showed significantly higher rates in sanitary procedures(food preparation, equipment sanitation, and personal hygiene) than that of the lower group(below 65). The practice of personal hygiene was positively correlated (p<0.001) with sanitary concept and food preparation, among the food sanitary knowledge areas.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.355-365
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• 2008

The purpose of this study was to investigate the food sanitation awareness and performance of foodservice industry employees. Based on a literature review, a questionnaire was developed to identify the food sanitation education, experience, knowledge, and food sanitation practices of the employees. A total of 376 Korean food industry employees participated, and there were 344 usable questionnaires. In the analysis of food sanitation knowledge, the statements "clip fingernails short and do not use nail polish", and "if feeling sick, even with a minor cold, speak to your supervisor immediately", had the highest and lowest percentages of correct answers, respectively. In assessing employee sanitary management practices, many correctly acknowledged "clip fingernails short and do not use nail polish" and "wash hands after using the toilet", which received high scores; however, "use hands to pick up ice" and "if feeling sick, even with a minor cold, speak to your supervisor immediately" had low scores. The sanitary knowledge and practice levels of the employees were not significantly different according to gender, age, work area, job title, or duration of duty. Among the surveyed industries, employees of special restaurants had the least sanitary knowledge(p<0.05) and practice scores(p<0.001). Employees who had worked for $1{\sim}3$ years presented the least sanitary management practice level scores(p<0.05).). In addition, college students and participants without hygiene educational experience showed the least levels of sanitary knowledge(p<0.01). Scores for sanitary management practice were higher when hygiene education was regularly conducted more than once per month. Employees showed significantly higher knowledge and sanitary management practice levels when they were required to use a sanitary checklist(p<0.001), and employees who were trained in HACCP had significantly higher sanitary checklist scores(p<0.05). In foodservices that applied HACCP, the employees showed higher knowledge and sanitary management practice levels(p<0.001).

• Journal of the Korean Home Economics Association
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• v.43 no.11 s.213
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• pp.127-140
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• 2005

Sanitary management performance and knowledge of employees in hospital food service was evaluated by survey questionnaire to improve their sanitary management performance, analyse the weak points of sanitary management, and determine more practical and efficient alternatives of sanitation education. For this study, we selected 6 dieticians and 250 employees working in the six general hospitals larger than 400 beds in Gyeonggi and Incheon area. The questionnaire consisted of three parts: general subjects in the nutrition division of hospitals, sanitation education of dieticians, and sanitary management performance and knowledge of employees. The average ratio of HACCP related equipment and facilities of the target hospitals was relatively high at $86.5\%$. The number of sanitation education was 1.99 times/month by regular schedule and 6.47 times/month by occasional schedule. The average dietician's inspection time of cooking was 178.77 minutes/day. The average point of sanitary management performance was 4.62/5.0, showing a relatively high grade. In each region of sanitary management performance, food treatment sanitation was marked with the highest point, at 4.85, fellowed by cleaning and sterilizing sanitation at 4.65, personnel sanitation at 4.61 point and device and utensil sanitation was ranked with the lowest point at 4.53. Sanitary management performance was affected by the number of occasional education which was highest at 6-10times/month. The mean score of sanitary knowledge was 11.17/15.0. The assigned position, type of employment, status, working career and number of occasional education affected the mean score of sanitary knowledge of employees significantly. Sanitary knowledge of employees was highest in the case that occasional education was peformed at 6-10 times/month. There was no correlation between the sanitary management performance and sanitary knowledge of employees. In contrast, there were correlations between sanitary management performance and dietician's inspection time of cooking and number of employees.

• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.22-31
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• 2003

The purposes of this study were to compare performance of HACCP-based sanitary management and sanitation knowledge of employees in some food services (hospitals, elementary school, industry) in Inchon. Therefore, the survey questionnaire consisted of general background, sanitation performance, sanitation knowledge evaluation. The subjects were 370 employees in hospital, elementary school, industrial food service. The statistical analysis of data was completed using SPSS program. The results were summarized as follows: 99.3% of surveyed employees were female. 95.7% of employees were attended sanitation education and 76.8% of them were educated once a month. Employees in school food service showed higher academic career than the other food service employees. The food service employees' performance level was high(4.48). The performance level of school employees was significantly higher compared to other food services(p<0.001). Average score of sanitation knowledge was 16.36/20. The school food service employees' knowledge 17.03 was also higher compared to other food services. There was no significant correlation between sanitary performance and knowledge for total score. But among items of sanitary performance, a personal hygiene and food sanitary was significantly correlated with sanitation knowledge. The results of survey imply that the suitable contents and methods of education and training must be developed. Also, Financial supports to install necessary sanitary facilities are very important in order to raise effectiveness of education.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.19-27
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• 2001

It is thought that the sanitary perception and hygienic food treatment of food suppliers as the first handlers of foodstuffs are extremely significant for the safe and sanitary management of food in group meal services. So in this study, a survey of 103 food suppliers who provide raw materials for 80 meal services in business places around Busan area was conducted on general matters, participation in sanitation education, sanitary perception, sanitary treatment of foodstuffs, knowledge of sanitation, etc. The results of the survey are as follows: 1. 42.7% of the subjects have worked for the food supply companies for one to five years and the main job of 36.9% of them is delivery service. Food suppliers who handle over two foodstuffs are 6839%. 2. Concerning the participation in sanitation education, 43.7% of the subjects have not experienced any such education, The reason of 23.3% of them for not having the education is that there have been no opportunity for them at all. And 83.5% of them regard the education on hygiene as necessary. 3. In the sanitary perception, 93.1% of the subjects considered the temperature control of the food delivery vehicles as important and 82.5% of them replied on of the leading causes of food poisoning as foodstuffs. 64.0% thought of their knowledge of food sanitation as not very good, but moderate. 4. Concerning sanitary treatment of foodstuffs, 50.5% of delivery vehicles were wearing sanitary uniforms and 24.3% of them washed their hands while supplying food. 5. In the score of hygienic knowledge, the average score of all food suppliers was 60.6 point. In the score of hygienic knowledge on general matters, managing supervisors got 6.31$\pm$1.70. In the score of hygienic knowledge based on the perception of food sanitation, the food suppliers with the experience of sanitation education scored 6.42$\pm$1.93 point and the point was significant(p<0.01), compared with that of the food suppliers without the experience of sanitation education. The food suppliers who answered their knowledge was very good scored the highest point, 8.00$\pm$1.41. The food suppliers who replied that sanitation education was truly necessary recorded the hygienic knowledge score of 6.75$\pm$1.77, significantly(p<0.01) high. In the score of hygienic knowledge on the basis of the practical degree of sanitary handling of food materials, the food suppliers who answered they cleaned their delivery vehicles everyday scored 6.48$\pm$1.93, the food suppliers who answered they sterilized their delivery vehicles everyday scored 6.29$\pm$1.89, the food suppliers who answered they controlled the temperature of their delivery vehicles irregularly scored 6.58$\pm$1.79 and the food suppliers who answered they washed their hands every time when they were working scored 6.86$\pm$2.24, significantly(p<0.05) high in comparison with every item in other factors. And the food suppliers who answered they were wearing sanitary uniforms irregularly while supplying foodstuffs scored the highest point, 6.66$\pm$2.92.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.274-281
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• 1995

This study was conducted to evaluate food sanitary practices of employees of university and industry foodservices in Seoul and Pusan areas. The subjects consist of 126 and 157 employees in university and industry foodservices, respectively. The questionnaire was used in this study as a survey method. The results are as follows: The majority of employees (88.0％) have once at least received food sanitation education and 68.8％ of them have been monthly educated; The employees of industry foodservices were more frequently educated in sanitation than those of universities. Also, the former had a significantly higher mean rating score on the employees＇food sanitary practice than that of the latter; The mean ratings of the knowledge and practice for the total employees＇food sanitary were 9.28/15.00 and 131.97/150.00, respectively; The higher mean rating group (over 9.0) for the food sanitary knowledge showed a significantly higher rate in the food sanitary practice than that of the lower group (below 9.0); The employees, who were educated in the food sanitation. received significantly higher rates of the food sanitary knowledge than those of the uneducated employees; The frequency of the sanitation education for the employees was positively correlated (P＜0.01) with the rating of the food sanitary practice.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.251-257
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• 1994

The purpose of this study was to evaluate food sanitation training program for the improvement of food service operation in day-care centers. Subjects consisted of 55(experimental) and 25(control) foodservice employees and 33(experimental) and 20(control)directors. The results of this study can be summarized as follow: 1. The majority of child care directors(55.0%(control), 46.9%(experimental)) received food sanitation education but 70% of control and 75.7% of experimental group did not conduct any practical sanitation training for employees. 2. The employee's food sanitary practices of control and experimental did not show any significant difference at the pre-test level but only the experimental group showed a significant improvement at the post-test level. 3. The sanitary knowledge of food service employees between two groups did not show any significant difference at the pre-test level, but a significant knowledge improvement was observed at the post-test level such as food poisoning concepts and sanitary equipment maintenance only in experimental group. 4. Dicrectors' sanitary practices affected the employees' sanitary practices but directors' food sanitary knowledge did not have much influence on the employees' knowledge.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.738-745
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• 2007

The purpose of this study was to investigate the effects of sanitary education on the sanitary knowledge and performance levels of school foodservice employees in Gyeonggi-do, particularly in Siheung, Ansan, Gunpo and Anyang City. Four times we provided questionnaires consisting of the same content to each individual. The first and second questionnaires were answered before and after the first sanitary education, respectively, and the third and forth questionnaires were answered before and after the second sanitary education, respectively. The changes in sanitary knowledge and performance level before and after education were statistically significantly different(p<0.01). Most of the school foodservice operations performed sanitary education once a month, and recognized the need for sanitary education as well as experienced improvements through sanitary education. Moreover, the fact that sanitary knowledge following the second education was higher than after the first education suggests the possibility of improving sanitary practices of foodservice employees through continual education.

• Journal of the Korean Dietetic Association
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• v.25 no.1
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• pp.17-29
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• 2019

This study examined sanitary education and performance of sanitary management among employees related to cooking in school food services in Sejong. A total of 193 subjects (19.2% for kindergarten, 42.5% for elementary school, and 38.3% for middle and high school) participated in this questionnaire survey. The frequency of sanitary education was highest at 63.7% once a month, and it was higher in the order of middle and high school, elementary school, and kindergarten (P<0.001). The most important contents of sanitary education were personal sanitary management (43.5%), food material management (25.9%), and sanitary and safety management of equipment and utensils (17.6%). The necessity of sanitary education recognized by the subjects was absolutely necessary at 69.9% and necessary at 28.0%. The application of knowledge from sanitary education is high in proper application at 50.8% and absolute application at 40.4%. The improvement effect after sanitary education was higher in kindergarten than in elementary school and middle and high school (P<0.01). The performance of sanitary management was high at 4.7 out of 5. In particular, personal sanitary management was the highest in elementary school at 4.8 followed in order by middle and high school (4.7) and kindergarten (4.6) (P<0.01). The necessity of sanitary education and the application of knowledge obtained from sanitary education to the food service showed a significant and positive correlation with the sanitary management performance (P<0.05, P<0.001). These results highlight that the need for customized sanitary education for institution types and an awareness of sanitary education by employees will enhance sanitary management in school food service.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.105-119
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• 2014

This study aims to examine what influence sanitary education have on sanitary knowledge in terms of frequency, necessity, degree of satisfaction, degree of understanding, and applicability, and what influence sanitary knowledge of cooks has on sanitary management performance, targeting cooks employed by contracted foodservices. For this purpose, we conducted a survey of 31 contracted foodservice companies catering to factories, colleges, hospitals, offices, government offices located in Busan & Gyeongnam region from October 1 to 15, 2012. A total of 320 copies of questionnaire were handed out, and 302 copies (94.3%) were retrieved and 289 ones (90.3%), to the exclusion of 13 wrongly written ones, were used in the final analysis. The analysis result showed that the more necessity of sanitary education cooks perceived; the higher satisfaction with the sanitary education they felt; the higher applicability of the sanitary education, the higher level of sanitary knowledge they got. It was revealed that the degree of satisfaction with the sanitary education had the strongest influence on the improvement of sanitary knowledge compared to the other factors. In addition, It was shown that as the level of sanitary knowledge of cooks improved, their sanitary management performance also got better.