KMID : 0664320030090030209
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Journal of the Korean Dietetic Association 2003 Volume.9 No. 3 p.209 ~ p.218
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The Survey of Perception on Obstacles in Implementing Generic HACCP Plan for School Foodservice Operations
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Choe Sug-Hui
Kim Seong-Hui Kwak Tong-Kyung
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Abstract
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The purpose of this study was to identify obstacles by surveying dieticians¡¯ perception in implementing Generic HACCP Plan for school foodservice operations from 2001. The survey was conducted in five areas; Seoul, Kyoung-gi Province, In-cheon, Kwang-ju and Dae-jeon. Five hundred and sixty questionnaire were sent by the e-mail address and the local school dietician¡¯s Community Board on the internet, 263 were returned. Two hundred and forty were returned by E-mail, return rate was 42.86%. Twenty three were received by the local school dietician¡¯s Community Board on the internet. The obstacles were grouped of six fields and indicated thirteen factors in implementation of the Generic HACCP Plan for school foodservice. The six fields were ¡¯status of cooperation within HACCP team¡¯, ¡¯cooperation with the external people¡¯ such as teachers, food suppliers, student¡¯s parents, ¡¯understanding HACCP system of the dieticians¡¯, ¡¯hygiene facilities¡¯, ¡¯training & educating employees¡¯, and ¡¯difficulty of monitoring¡¯. To assess the factor as a obstacle we used Likert¡¯s scale; 5-agree strongly, 4-agree, 3-medial, 2-don¡¯t agree, 1-don¡¯t agree strongly. Results of this study are as follows; 1) The scores of thirteen factors indicated as obstacles were over 3(medial) except ¡¯lack of dietician¡¯s understanding about HACCP System(2.86+/-0.97)¡¯. Also only about 63% dieticians recognized that as an obstacle factor. 2) ¡¯Deficiency of hygiene facilities(4.41+/-0.76), ¡¯lack of teachers¡¯ cooperation(4.23+/-0.77)¡¯, ¡¯inadequacy of the kitchen lay-out(4.19+/-0.95)¡¯ and ¡¯lack of training and educating program for employees(3.97+/-0.85)¡¯ scored most highly. Results from this study show that financial resources and educating system are very important to settle down HACCP system for School Foodservices successfully.
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KEYWORD
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school foodservice, HACCP system, obstacles, peroeption
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