Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Evaluation of Foodservice Managers' Perception on Safety Management in Childcare Centers and Kindergartens

보육시설 및 유치원 급식 관리자의 위생관리 인식도 조사

  • Park, Hyung-Soo (Department of Food Science & Technology, Chung-Ang University) ;
  • Lee, Kyung-Mi (Research Institute of Food & Nutritional Sciences, Yonsei University) ;
  • Seol, Hye-Rin (Department of Food Science & Technology, Chung-Ang University) ;
  • Park, Ki-Hwan (Department of Food Science & Technology, Chung-Ang University) ;
  • Ryu, Kyung (Department of Food & Nutrition, Yeungnam University)
  • 박형수 (중앙대학교 식품공학과) ;
  • 이경미 (연세대학교 식품영양과학연구소) ;
  • 설혜린 (중앙대학교 식품공학과) ;
  • 박기환 (중앙대학교 식품공학과) ;
  • 류경 (영남대학교 식품영양학과)
  • Published : 2009.02.28
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Abstract

The purpose of this study was to investigate the perception of foodservice managers in childcare centers and kindergartens for identifying the vulnerable areas of safety management. The foodservice managers in 1,144 of nationwide childcare centers and kindergartens were surveyed from May to October 2007 to answer a total 72 questions in areas of general characteristics, actual practice of foodservice management and safety management perception. Meals were served in 97.7% of surveyed facilities and 91.0% among them were self-operated. The hiring rate (27.8%) of dietitians in childcare centers was significantly lower than the rate (82.0%) of kindergartens. The needs of dietitian employment between childcare centers and kindergartens differed as 44.9% and 87.5%, respectively. In knowledge on food-borne illnesses, they have the wrong information in the field of season for frequent outbreak, major pathogens and foods causing food-borne illnesses. The food-borne illnesses (36.2%) were indicated as the major problem in foodservice facilities and the degree of risk exposure was considered as safe (70.1%). More than 70% of both facilities answered as sanitary in the status of personal hygiene. Only 38.0% recognized the Facility and Equipment Standard in the Childcare Law and Early Childhood Education Law. In preparation of meals and management of cooking processes, kindergarten scored significantly high compared to childcare centers (p < 0.05 or p < 0.01) while the necessity of standards was not different in both facilities. Among managers surveyed, 28.8% had taken food safety education from professional institutions and more than 80% in both facilities indicated the need of professional educations. These results suggest that it is necessary for the systematic sanitary education of foodservice managers by developing the sanitary management standard as well as the amendment of laws related foodservice in childcare centers and kindergartens.

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