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KMID : 1012320020050020103
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Nutritional Sciences
2002 Volume.5 No. 2 p.103 ~ p.110
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Self-Assessment by School Foodservice Directors on Their Equipment and Sanitary Procedures, Related to Four Alternative Management Systems
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Yoon Hei-Ryeo
Kim Sook-He
Yu Choon-Hie
Song Yo-Sook
Lee Kyoung-Ae
Kim Woo-Kyung
Kim Ju-Hyeon
Lee Jung-Sug
Kim Mi-Kang
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Abstract
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In Korea, the school foodservice program has been expanding rapidly in recent years, partly as a result of increased government support. With the growth in the number of schools offering foodservice programs, food safety and sanitation concerns have been increasing. To assist with program improvement, a situation analysis was carried out, with the focus on equipment and sanitary management of school foodservice programs under flour different management systems. A questionnaire was mailed to the foodservice directors of 234 randomly selected schools chi[h included elementary, middle and high schools at the national level. Among them, one hundred and sixty-five responses reasonably completed were used for the analysis. This study classified each school’s foodservice management into one of four types : independent-conventional, independent-commissary, contract-conventional, and contract-delivery. The results show that the monitoring of employees’ health and personal hygiene, and employees’ sanitary education was well conducted, but that the sanitary education of the voluntary parent workers was largely ignored. Eighty-six percent of the schools had their drinking water tested for sanitation, and the results showed that more effort is needed in careful management of drinking water in order to prevent foodborne illnesses and bacillary dysentery. In general, contract management showed lower scores in foodservice equipment and their efficiency, compared with independent management. A relatively high number of schools on the contract-delivery management system employed nurses and leachers instead of dietitians and foodservice directors. The adoption of the HACCP (Hazard Analysis Critical Control Point) system was lowest in contract-conventional and contract-delivery management systems, and highest in elementary schools using the independent-conventional system.
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KEYWORD
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school foodservice, contract foodservice, independent foodservice, foodservice equipment, sanitation
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Listed journal information
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