The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study on Differences of Food Hygiene Knowledge and Practices between Housewives and the Contract Foodservice Employees

일반 주부와 급식 산업 종사자의 식품 위생 지식과 실행도 차이에 관한 연구

  • Ahn, Sung-Sik (School of Business, KyungHee University) ;
  • Park, Hong-Hyun (College of Hotel & Tourism Management, KyungHee University) ;
  • Park, Ju-Yeon (College of Hotel & Tourism Management, KyungHee University)
  • 안성식 (경희대학교 경영대학) ;
  • 박홍현 (경희대학교 호텔관광대학) ;
  • 박주연 (경희대학교 호텔관광대학)
  • Published : 2006.09.30
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Abstract

This study was aimed to evaluate the relation of food hygiene knowledge and practices of the contract foodservice employees and housewives. The employees were mainly sampled using convenience sampling method and surveyed through the questionnaire. The SPSS 12.0 was used for statistical analysis: data frequency, t-test, one-way ANOVA. The scores of the contract foodservice employees were higher in personal hygiene and time-temperature control from hygiene knowledge category and in cleaning & sanitizing, and time-temperature control from hygiene practice category than those of housewives. The level of hygiene knowledge improved with continuous education, and people aged over 51 year showed better score in hygiene practices than those of age 20${\sim}$35. The score of hygiene knowledge or hygiene practices were higher in the group who graduated front middle or high school than the group who had MS degree, because they might have the good hygiene habit or behavior from the continuous education about the food hygiene.

Keywords

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