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KMID : 1011620190350010057
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 1 p.57 ~ p.72
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Perception on HACCP System of School Foodservices Dietitians in Chungbuk
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Im Ji-Hyeoun
Li Miao Miao
Lee Young-Eun
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Abstract
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Purpose: This study was conducted to investigate school dietitians’ perception of the HACCP system introduced to school foodservice operations and to suggest effective ways to improve school food hygiene by identifying potential obstacles to application of the HACCP system.
Methods: Questionnaires were sent to school dietitians working in Chungbuk province. A total of 205 copies (78.5% response rate) were collected and used for analysis. Statistical analyses were performed using SPSS ver. 23.0.
Results: As a result of survey on the application status and perception of HACCP system, 96.1% had ‘current state of HACCP team organization’ and 77.1% answered that they received financial support from office of education (supervisory office). For the recognition on the HACCP system, ‘continuous improvement measures for problems’ was the highest response with an average of 4.88 points. Evaluation of the perceived difficulty in applying the HACCP system revealed that ‘lack of consistency of administrative agencies’ was the most common response with a score of 3.65 points. These findings indicate it is necessary to provide guidance and management of the administrative agencies' in accordance with reality. Evaluation of the perception of work items needed for improvement of hygiene control, the item 'issuance of guidelines according to reality' showed the highest score with an average of 4.44 points. At present, there is an average of 3.88 annual education participation programs for school dietitians. For necessity and improvement of education programs, satisfaction with the current hygiene education program was 2.95 points and the necessity for improvement had an average of 3.80 points.
Conclusion: Decreased satisfaction was associated with a greater feeling of the need for improvement.
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KEYWORD
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HACCP system, school foodservice, dietitian
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