Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Food Sanitary Procedures of Employees in Business & Industry Foodservice Operations of Pusna Kyung Nam

부산.경남지역 사업체 급식종사자들의 위생적인 작업 수행에 관한 연구

  • 류은순 (고신대학교 식품영양학과)
  • Published : 1999.08.01
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Abstract

This study was conducted to evaluate sanitary practices of employees in business & industry foodservice operations of Pusan and the Kyung Nam areas, and to suggest a guideline for an effective sanitation training program. The questionnaire was used in this study as a survey method. Questionnaire were administered to 246 employees. The results were as follows. 55.3% of employees have had regular(monthly) food sanitation education. The mean rating of food sanitary knowledge for all employees was 65.9/100. When the education level was higher and the age younger, the mean rating of was also higher. Among the ratio of correct answers for food sanitary knowledge areas, a equipment sanitation was the highest (80.5%), and time temperature was the lowest(45.3%). The mean rating of sanitary procedures for food storage was 4.80/5.00, pre preparation 4.04/5.00, personal hygiene 3.54/5.00, equipment sanitation 3.20/5.00, and food preparation 2.56/5.00. Employees regularly educated in food sanitation rated significantly higher for food preparation than those who were of irregulary educated. The higher mean rating group(over 66) for the food sanitary knowledge showed significantly higher rates in sanitary procedures(food preparation, equipment sanitation, and personal hygiene) than that of the lower group(below 65). The practice of personal hygiene was positively correlated (p<0.001) with sanitary concept and food preparation, among the food sanitary knowledge areas.

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