KMID : 0664320050110020179
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Journal of the Korean Dietetic Association 2005 Volume.11 No. 2 p.179 ~ p.189
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Influences of School Food Service Dietitians` Job Satisfaction and Perception of Barriers to HACCP Implementation on Food Sanitation/Safety Management Performance in Gyeongbuk Province
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Lee Kyung-Eun
Lee Hye-Sang
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Abstract
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The purpose of the study was to investigate the relationships between dietitian¡¯s job satisfaction and perception of barriers to HACCP implementation and food safety/sanitation management performance in school food service. An e-mail survey was conducted to 144 dietitians in Gyeongbuk Province. A response rate was 57.6%(N=83) and data were analyzed using SPSS Windows(ver. 10.0). Dietitians were more satisfied with ¡¯supervision¡¯ and ¡¯co-workers¡¯ than ¡¯pay¡¯ and ¡¯promotion.¡¯ Dietitians perceived ¡¯lack of teachers¡¯ support on student education¡¯ and ¡¯limited availability of facilities/equipment¡¯ as the biggest challenges in implementing a HACCP system. A total score of sanitation/safety management performance evaluated by school districts was 92 out of 100. By category, ¡¯safety management¡¯ and ¡¯personal hygiene¡¯ were rated the highest whereas ¡¯facilities/equipment¡¯ and ¡¯HACCP system¡¯ categories were rated the lowest. The food sanitation/safety management performance scores were not correlated to dietitian¡¯s job satisfaction, but significantly correlated to dietitian¡¯s perceptions of barriers to HACCP implementation. As dietitians perceived facilities/equipment-related barriers greater, the scores of ¡¯facilities/equipment(p<.01),¡¯ ¡¯production process(p<.05),¡¯ and ¡¯total score(p<.01)¡¯ were significantly lower. The findings suggest that more investment on facilities/equipment are needed for food safety improvement and successful HACCP implementation in school food service. Proper facilities and equipment will make employees monitor CCPs and take corrective actions more easily.
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KEYWORD
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school food service, job satisfaction, barriers, food safety, HACCP
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