Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effects of Food Safety Management Support of Center for Children's Foodservice Management on Foodservice Facilities for Children in Busan Area

부산 일부 지역의 어린이 급식시설에 대한 어린이급식관리지원센터의 위생.안전 관리 지원 효과

  • Kim, Sung-Hye (Center for Children's Foodservice Management of Busanjingu) ;
  • Oh, Eung-Young (Center for Children's Foodservice Management of Busanjingu) ;
  • Han, Jin-Suk (Div. of Food Science, Dong-Eui Institute of Technology)
  • 김성혜 (부산진구어린이급식관리지원센터) ;
  • 오은영 (부산진구어린이급식관리지원센터) ;
  • 한진숙 (동의과학대학교 식품과학계열)
  • Received : 2014.02.05
  • Accepted : 2014.04.28
  • Published : 2014.04.30
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Abstract

The purpose of this study was to examine the effects of food safety management support in the Center for Children's Foodservice Management (CCFSM) on foodservice facilities for children in Busan area. We assessed the status of hygiene and safety practices of institutional and non-institutional foodservice on a quarterly basis by using an inspection checklist for food hygiene and safety developed by dieticians from February to December in 2013. The subjects were 103 children's foodservices, including 37 institutional and 66 non-institutional foodservices. Inspection checklist consisted of nine categories with 39 checklists; general characteristics, personal hygiene, ingredient control, menu planning, cooking processing control, serving management, washing, disinfection and storage control, and environment and safety management. The average score of each field (pre-supporting/post-supporting) in institutional foodservice was 0.56/0.92 for personal hygiene, 0.55/0.87 for ingredient control, 0.76/0.97 for menu planning, 0.53/0.89 for processing control, 0.27/0.67 for serving management, 0.47/0.91 for washing, disinfection and storage control, and 0.61/0.91 for environment management and 0.64/0.94 for safety management. In non-institutional foodservice, the average score of each field (pre-supporting/post-supporting) was 0.49/0.80 for personal hygiene, 0.52/0.75 for ingredient control, 0.78/0.97 for menu planning, 0.42/0.76 for processing control, 0.32/0.61 for serving management, 0.57/0.88 for washing, disinfection and storage control, and 0.46/0.82 for environment management and 0.73/0.88 for safety management. The average scores of all categories (pre-supporting/post-supporting) were 0.57/0.91 in institutional foodservice and 0.53/0.82 in non-institutional foodservice. The effects of management support in CCFSM on institutional foodservice were higher than those of non-institutional foodservice. Based on these results, we found that management support in CCFSM on foodservice facilities for children had a significantly positive effect on status of hygiene and safety practice regardless of foodservice facility size.

Keywords

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