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A Study on the Business Characteristics, and Online/Offline Food Hygiene Education Comparative Analysis of Rice Cake Producer in Korea
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  • Journal title : Journal of Food Hygiene and Safety
  • Volume 30, Issue 4,  2015, pp.343-349
  • Publisher : The Korean Society of Food Hygiene and Safety
  • DOI : 10.13103/JFHS.2015.30.4.343
 Title & Authors
A Study on the Business Characteristics, and Online/Offline Food Hygiene Education Comparative Analysis of Rice Cake Producer in Korea
Lee, Hyeong Kook; Kim, Ji Yeon;
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A study survey about the rice cake producers completing the food hygiene education in Korea was investigated by characteristics of the rice cake business. The difference between their online and offline awareness of food hygiene education were compared. The average age of rice cake producers is 50 (40.1%), with a high school education (52.6%), 10-20 years of service (34.3%) showed the highest percentage. In relation to sales and work area, workshop personnel are engaged in two (79.5%), An area of less than (92.0%), rent (60.2%) with most paying a monthly rental amount of less than 1 million won (54.8%). There were 228 accident cases in three years (an annual average of 2.4%), manufacturing, Processing the item number was less than 20 types of analysis (86.7%). Case of food hygiene education graduates are women, the lower the age, the higher the education level, was preferred online. Online education was chosen because of `time, economic, convenience`(73.7%). Online graduates have recognized that health education is more conducive to business. There was no significant difference between the sales online and offline graduates. For hygienic management response was that online graduates are well above the 7.4% offline graduates. Online and offline graduates 60.7% appeared to be more satisfied than the previous training institutions.
Rice cakes;Instant processing manufacturing sales;Food hygiene education;Safety accidents;On-Off Line education;
 Cited by
즉석판매제조·가공업 떡류 영업자의 영업 특성에 관한 연구,이형국;김지연;

식품과학과 산업, 2015. vol.48. 4, pp.34-42
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