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KMID : 0123420070120030310
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Korean Journal of Community Nutrition
2007 Volume.12 No. 3 p.310 ~ p.321
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Assessment of Food Safety Management Performance for School Food Service in the Seoul Area
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Lee Ji-Hyun
Goh Yu-Kyoung
Park Ki-Hwan
Ryu Kyung
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Abstract
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Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in
school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored 68.0± 12.42 points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level
of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the
school officials, specifically principals, for the integration of the system. (Korean J Community Nutrition 12(3) : 310~321, 2007)
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KEYWORD
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school food service, food-borne illness, HACCP, food safety management practice
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