Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Sanitary Performance and Knowledge of Elementary School Foodservice Employees in Seoul

서울지역 초등학교 급식 조리종사자의 위생관리 수행 및 위생교육 평가

  • Hong, Wan-Soo (Dept. of Foodservice Management & Nutrition, Sangmyung University) ;
  • Yim, Jeong-Mi (Dept. of Foodservice Management & Nutrition, Sangmyung University) ;
  • Choi, Young-Sim (Natural Science Research Institute, Sangmyung University)
  • 홍완수 (상명대학교 외식영양학) ;
  • 임정미 (상명대학교 외식영양학) ;
  • 최영심 (상명대학교 자연과학연구소)
  • Published : 2008.11.02
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Abstract

This study was conducted to evaluate the sanitary performance and knowledge of elementary school foodservice employees. The specific aim of this study was to decipher why employees cannot apply learned knowledge to real work situations. In total, 437 foodservice operation employees attended a regular sanitary education program under the auspices of Seoul Gangdong and Gangseo district offices. The five sanitary practice performance evaluators included personal hygiene, ingredient control, process control, safety management, and sanitary education. These dimensions were self-evaluated using the Likert 5-point scale. Collected data were subjected to descriptive and comparative analysis using SPSS (Version 12.0, SPSS Inc., Chicago, IL, USA) statistical package. The main results are summarized as follows: 93.6% of the respondents were women and 57% were aged between 40$\sim$49. Total mean score of the five sanitary performance evaluators was 4.73 for elementary school. Ingredient control score was 4.86, process control 4.80, and personal hygiene 4.79. But the sanitary education field score was 4.48, which was significantly lower than the total mean score. Safety management score was 4.73. The main source of sanitary education for school foodservice employees was verbal education.

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