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KMID : 1134820110400020274
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 2 p.274 ~ p.282
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A Survey of Sanitation Management Practices of School Food Ingredients Manufacturing Company Workers in Daegu and Gyeongbuk Province
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Kim Yun-Hwa
Lee Yeon-Kyung
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Abstract
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The purpose of this study was to investigate factory workers" knowledge of sanitation management of school foodstuffs and sanitation practices. A questionnaire that identified employees" food safety sanitation management knowledge and practices was developed based on a review of literature. Subjects consisted of 221 factory workers employed at 34 factories in the Daegu and Gyeongbuk areas. Almost half of the factory workers were 40~49 years of age (45.7%), 34.8% had 1~3 years of work experience, 62.4% of the respondents received food safety education 1~2 times a month and 75.1% of the respondents were satisfied with sanitation education. However, the total score for factory worker sanitation knowledge was low: 4.63/9. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for the factory workers" sanitation performance was 4.63/5. Satisfaction level and the amount of sanitation education, application of sanitation knowledge, attitude regarding sanitation management, and sanitation management performance level were significantly high among workers employed in a HACCP certification facility (p＜0.05). The difficulties were found to be sanitation management and the time to deliver food to schools. To instill a sense of duty and pride among workers and to ensure that the food suppliers provide best-quality school foodstuffs safely, school dietitians and factory managers must actively educate workers in safe food handling and sanitation.
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KEYWORD
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sanitation management, school foodservice, school food ingredients, sanitation knowledge
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