KMID : 1134820150440101558
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Journal of the Korean Society of Food Science and Nutrition 2015 Volume.44 No. 10 p.1558 ~ p.1566
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Dietitians' Perception of Importance about Standards of Foodservice Management Associated with Long-Term Care Hospital Accreditation
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Lee Joo-Eun
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Abstract
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The purpose of this study was to examine dietitians' perception of importance about standards of foodservice management associated with long-term care hospital accreditation. This study was carried out through a postal survey consisting of 500 questionnaires, and 157 returned questionnaires were used in the statistical analysis. The results were summarized as follows. Average scores of perception of importance were 4.54/5 points in foodservice production management domain, 4.56/5 points in foodservice facilities management domain, and 4.70/5 points in foodservice sanitation domain. The average scores of importance of long-term care hospitals without accreditation were significantly (P<0.05) lower than those of hospitals with accreditation in items of ¡®establishment of ventilation equipment in kitchen¡¯, ¡®establishment of hand-washstand in toilet (warm-water, soap)¡¯, ¡®setup of sterilizing foothold in entrance of kitchen and toilet¡¯, ¡®division and use of knife, chopping board, gloves, and utensils before and after cook¡¯, ¡®establishment of cleaning plan and cyclic practice¡¯, and ¡®recording of receiving diary¡¯. Results indicate that there is a need to supplement a casebook of regulations by suggesting detailed and critical limits in the case of below average points of importance. A manual, including HACCP standards for foodservice management of long-term care hospitals, is needed, along with education and webpage for comparing notes on accreditation of long-term care hospitals.
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KEYWORD
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long term care hospital accreditation, standards of foodservice management, facilities, sanitation, HACCP
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