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KMID : 1011620100260030252
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 3 p.252 ~ p.262
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The Sanitary Performance and Sanitary Education of Elementary and Middle School Food Service Employees in the Seoul Area
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홍완수:Hong Wan-Soo
임정미:Yim Jeong-Mi/최영심:Choi Young-Sim
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Abstract
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This study was conducted to evaluate the sanitary performance and education of elementary and middle school food service employees, by administering questionnaires to 358 elementary school food service employees and 171 middle school food service employees in Seoul. The collected data were subjected to descriptive analysis and χ² tests using the SPSS package program. On the questionnaire, items pertaining to personal hygiene, ingredient control, process control, safety management, and sanitation education were used to measure sanitary performance, with a maximum possible rating of 5 per each category. The results can be summarized as follows. Elementary school food service employees’ had the following sanitary performances scores: personal hygiene(4.75), ingredient control(4.82), process control(4.73), safety management(4.69) and sanitation education(4.29). Middle school food service employees’ had the following performance ratings: personal hygiene(4.62), ingredient control(4.71), process control(4.71), safety management(4.61)and sanitation education(4.05). In the elementary school employees, 59.8% received regular sanitation education once per month, while 67.3% of middle school employees received regular sanitation education more than once per month. At the elementary schools, food service sanitation education was conducted verbally(39.4%), while middle school sanitation education was principally carried out through the distribution of leaflets(41.5%). The average effectiveness scores for food service verbal education were 2.97 out of a possible 5 at the elementary schools ad 2.94 out of 5 at the middle schools. In both elementary and middle schools, the majority of the employees attributed the low level of sanitation knowledge in food service to a lack of facilities and equipment.
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KEYWORD
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elementary school, middle school, foodservice employees, sanitation education, sanitary performance
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