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KMID : 1134820140430111774
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 11 p.1774 ~ p.1787
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Dieticians' Perceived Performance Level and Obstructive Factors of HACCP System among Elementary School Food Services in Gyeongbuk Province
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Yang Ji-Hye
Sung Bo-Mi
Kim Mi-Hwa
Jung Hyun-Suk
Cha Myeong-Hwa
Ryu Kyung
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Abstract
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The purpose of this study was to determine obstructive factors and performance level of the HACCP system among elementary schools in Gyeongbuk province. E-mail survey targeted 320 dieticians, and recovery rate was 74.1%. Consequently, 227 responses were analyzed. The questionnaire was composed of 58 items under four sections (general characteristics, dieticians' perceived HACCP performance level, dieticians' perceived CCP performance level, and obstructive factors of HACCP system implementation). The item with the highest rate of HACCP performance level was ‘HACCP training for foodservice employees in schools (4.02±0.70)’ while the lowest counterpart was ‘implementation of HACCP team meeting, reporting, and maintenance (2.74±0.99)’. The performance level of the item ‘HACCP training for foodservice employees in schools’ was perceived as highest when the number of students eating school meals was greater than 1,101 (P<0.05). Moreover, CCP 4 (4.44±0.53) and CP 5 (4.44±0.51) showed the best performance, whereas CCP 1 showed the lowest performance level (3.90±0.60). Therefore, reinforcement of hygiene instruction in menu planning is perceived as necessary. CCP 1, CCP 6 (P<0.05), and CCP 3 (P<0.001) showed significant differences in performance based on the number of students eating school meals. Further, according to results regarding obstructive factors of HACCP system execution, ‘general factor’ was the most severe obstructive factor in the application of HACCP (3.46±0.62). Among the ‘factors pertaining to dieticians’, the item ‘hardship of proper monitoring and micro-management due to overwhelming workload’ was most influential (3.46±0.96). Furthermore, the item ‘low budget allocation by educational offices (3.90±0.88)’ was influential among the ‘factors pertaining to school administrations’. In conclusion, the results of this research can help solve obstructive factors of elementary school food services and provide knowledge that is essential for the proper implementation of HACCP.
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KEYWORD
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HACCP, school food service, dieticians, performance, obstructive factor
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