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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Importance and Performance Analysis of Sanitation Management in Workers at Small and Medium Foodservice Industries Using HACCP Prerequisites

HACCP 선행요건 기준을 활용한 중·소 외식업체 종사자의 위생관리 중요도·수행도 분석

  • Lee, Hyun-Jun (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Hong, Wan-Soo (Department of Foodservice Management and Nutrition, Sangmyung University)
  • 이현준 (상명대학교 외식영양학과) ;
  • 홍완수 (상명대학교 외식영양학과)
  • Received : 2016.01.13
  • Accepted : 2016.09.30
  • Published : 2016.10.31
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Abstract

The purpose of this study was to conduct importance and performance analysis of sanitation management in workers at small and medium foodservice industries using HACCP prerequisites. Questionnaires were distributed to 500 small and medium foodservice industry workers in Seoul Gyeonggi province, and a total of 458 responses were used for analysis. Factors with relatively low comparison degree were as follows. 'Handwashing and clean uniform of employee in the workplace', 'regular checking and managing of trapped vermin and rodents', 'checking stocked raw materials', 'recording and filing the results of improved food safety factors', and 'regular cleaning and sterilizing of monitoring tools' factors must be improved along with their performance levels through sanitation education. According to the IPA results, among the 15 HACCP prerequisite factors with high importance but low performance were '2. Regular checking and managing of trapped vermin and rodents', '4. Handwashing and clean uniform of employee in the workplace', '14. Preventing food cross-contamination'. Furthermore, the small and medium foodservice industry IPA with high importance but low performance were 'Regular checking and managing of trapped vermin and rodents', 'Handwashing and clean uniform of employee in the workplace', and 'Preventing food cross-contamination' for the small foodservice industry, along with 'Vermin and rodents control' and 'Recording and filing the results of improved food safety factors' for the medium foodservice industry. Thus, there is a need for reinforced hygiene education through case studies on actual food service establishments to fulfill sanitation guidelines and set amended guides for much-needed items for small and mid-sized food service.

본 연구는 서울 경기지역에 소재한 외식업체의 종사자를 대상으로 2014년 5월~2014년 7월까지 설문조사를 시행하였다. 설문은 총 500부가 회수되었고, 이 가운데 통계분석이 가능하고 유효한 458부를 분석 자료로 이용하였으며, 외식업체 경영자와 종업원의 HACCP(Hazard Analysis and Critical Control Point) 선행요건에 대한 중요도와 수행도를 IPA(Importance-Performance Analysis) 기법을 이용하여 비교 분석함으로써 향후 소규모 외식업체 HACCP 적용을 위해 선행되어야 할 위생관리 항목 중 우선적으로 교육해야 할 항목에 대한 연구 자료를 제시하고자 하였다. 외식업체 종사자를 대상으로 HACCP 선행요건 15개 항목의 중요도와 수행도를 분석한 결과, 전체 항목 중 중요도에 비해 현장 수행도의 점수가 유의적으로 낮게 조사된 대표적인 항목은 '종업원의 손 위생 및 청결한 위생복장의 착용', '포획된 해충 설치류를 정기적으로 확인', '입고되는 원재료의 확인 및 검사', '식품안전사항 개선조치 후 결과 기록 유지', '모니터링 도구의 정기적 세척 소독'으로 나타났다. 이에 HACCP 선행요건 기준에 따라 위의 5개 항목은 중요도-수행도의 점수 차이가 매우 크게 나타났으므로 위의 5개 항목내용을 중심으로 현장 수행력을 높일 수 있는 교육내용으로 구성해야할 것으로 사료되었다. HACCP 선행요건에 대한 세부항목별 IPA 분석 결과, 수행도가 상대적으로 낮아 집중하여 개선해야 할 영역인 2사분면의 경우 소규모 업체는 '포획된 해충 설치류를 정기적으로 확인', '종업원의 손 위생 및 청결한 위생복장 착용', '음식물 교차오염 방지' 항목이 조사되었고, 중규모 업체는 '조리장의 해충 설치류 유입 차단', '식품안전사항 개선조치 후 결과 기록 유지' 등으로 나타났다. 2사분면 항목은 종사자들이 매우 중요하게 인식하고 있지만, 수행도가 낮아 외식업체 규모에 따른 적합한 개선이 필요할 것으로 사료되었다. 이상의 연구를 종합한 결과, 중 소규모 전체 외식업체를 대상으로 중요도는 높지만, 수행도가 상대적으로 낮아 집중하여 개선해야 할 위생관리항목은 '포획된 해충 설치류를 정기적으로 확인', '종업원의 손 위생 및 청결한 위생복장 착용', '음식물 교차오염 방지' 등으로 나타나 이 항목들을 중심으로 지속적인 모니터링과 개선활동을 전개할 필요가 있겠다. 또한, 소규모 업체를 대상으로 집중하여 개선해야 할 항목은 '포획된 해충 설치류를 정기적으로 확인', '종업원의 손 위생 및 청결한 위생복장착용', '음식물 교차오염 방지' 등이었고, 중규모 업체만 나타난 항목은 '조리장의 해충 설치류 유입 차단', '식품안전사항 개선조치 후 결과 기록 유지' 등으로 나타났다. 이에 이 항목들에 대하여 실제 성공적으로 관리되는 외식업체 실제 사례를 통한 위생교육이 강화될 필요가 있으며, 위생교육에 따른 중 소규모 외식업체 현장에서 가장 개선되어야 할 항목들에 대하여 보완된 위생관리점검표를 메뉴얼화하여 철저하게 관리 감독해야 하겠다.

Keywords

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