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KMID : 1011620190350060642
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 6 p.642 ~ p.652
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The Impact of Food Hygiene Awareness of Hotel Chefs on Hygiene Management in Jeju Island
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Seo Mi-Rae
Kim Min-Soo
Park Eun-Jin
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Abstract
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Purpose: This study examined the differences between the recognition and performance of hygiene control in hotels of Jeju Island, and assessed how much food hygiene awareness affects hygiene management in the field.
Methods: Using a five-point Likert scale, a survey was conducted on kitchen staff recruited from ten hotels located at Jeju Island with four items as follows: personal hygiene, cleaning and disinfection, food storage, and inspection and environment.
Results: The disassociation between awareness and performance in general characteristics and hygiene education status were the largest depending on whether or not they had hygiene education, compared to gender, qualifications and health care status. While food hygiene awareness was 4.28 out of 5.00 points, the food hygiene performance was 3.66 out of 5.00 points, indicating that the members of kitchen staff had a lower performance than recognition in food hygiene.
Conclusion: This study suggests that hygiene education might reduce the discrepancy between awareness and performance in food hygiene. Therefore, regular education and self-checking on food hygiene could improve the food hygiene performance of hotel kitchen staff in Jeju Island.
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KEYWORD
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hotel che, Jeju, hygiene education, hygiene management, IPA
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