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KMID : 0665420050200050615
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Korean Journal of Food Culture
2005 Volume.20 No. 5 p.615 ~ p.620
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Development and Evaluation of Food Safety Training Program for Employees in Foodservice Operations
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Nam Eun-Jeong
Kim Hyun-Hee
Park You-Hwa
Shin Eun-Kyung
Lee Yeon-Kyung
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Abstract
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This study was conducted to develop and evaluate food safety training program for employees in foodservice operations. The developed CD-ROM was consisted of 5 parts: foodbome illness, personal hygiene, food handling in food production steps, HACCP system, and sanitary facilities. It has made slides for all contents, the animation and movie to raise interests and concentrations, and illustrations and pictures to understand. The evaluation checklists were developed 15 questionnaires including understanding(5), information(3), concentration(4), recommendation(2), and the most important factor(1) and measured by Likert 5-point scale. Fifty-four dietitians in Daegu and Gyeongbuk schools, hospitals, and industries foodservice operations responded to the surveys. The results are as follows; The most important part in the CD-ROM was personal hygiene(33.3%). The total mean was 3.95±0.41, 3.91±0.46 on understanding, 3.89±0.50 on information, 3.87±0.55 on concentration and 4.29±0.49 on recommendation. The score was significantly higher in the recommendation part than others. Overall, as the developed CD-ROM has achieved fine score, a study on the effect of education needs to be followed. Moreover, consistent and organized education by developing a variety of sanitation education methods should be conducted.
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KEYWORD
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food safety, training program, sanitation education, CD-ROM
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FullTexts / Linksout information
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Listed journal information
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