Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지

Assessment of Food Safety Management Performance for School Food Service in the Seoul Area

서울지역 학교급식 위생관리 수행수준 평가

  • Lee, Ji-Hyun (Busan Regional Food & Drug Administration) ;
  • Goh, Yu-Kyoung (Graduate School of Food & Drug Administration, Chung-Ang University) ;
  • Park, Ki-Hwan (Graduate School of Food & Drug Administration, Chung-Ang University) ;
  • Ryu, Kyung (Department of Food & Nutrition, Dongnam Health College)
  • 이진현 (부산지방식품의약품안전청) ;
  • 고유경 (중앙대학교 의약식품대학원) ;
  • 박기환 (중앙대학교 의약식품대학원) ;
  • 류경 (동남보건대학 식품영양과)
  • Published : 2007.06.30
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Abstract

Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored $68.0{\pm}12.42$ points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

Keywords

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