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KMID : 0665420110260020151
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Korean Journal of Food Culture
2011 Volume.26 No. 2 p.151 ~ p.158
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Culinary Employees` Sanitation Management Practice Levels According to Dietitians` Sanitation Training Performance in the Institutional Foodservice Industry in the Chungbuk Province
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Lee Jea-young
Yon Mi-Yong
Lee Yu-Jin
Kim Woon-Ju
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Abstract
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The purpose of our study was to examine the effects of dietitians’ sanitation training performance on the sanitation knowledge and management practice level of culinary employees. We developed a questionnaire to measure the anitation
knowledge and management practice level of culinary employees and the sanitation training performance of dietitians. The
questionnaire was completed by 53 dietitians and 337 culinary employees working in food service in the Chungbuk Province. We found that the sanitation training performance of dietitians had a significant positive affect on the sanitation knowledge and management practice level of culinary employees. There was also a correlation between sanitation knowledge and the management practice level of culinary employees. We conclude that sanitation training performance by dietitians is an effective method of improving the sanitation knowledge and management practice level of culinary employees. Thus, we suggest strengthening the sanitation training programs given by dietitians to improve food hygiene and safety in the foodservice industry.
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KEYWORD
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Foodservice, Sanitation education, sanitation management, Dietitian, Culinary culinary employee
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