Influences of School Food Service Dietitians'Job Satisfaction and Perception of Barriers to HACCP Implementation on Food Sanitation/Safety Management Performance in Gyeongbuk Province.
- Author:
Kyung Eun LEE
1
;
Hye Sang LEE
Author Information
1. Department of Food & Nutrition, Seoul Women's University, Korea.
- Publication Type:Original Article
- Keywords:
school food service;
job satisfaction;
barriers;
food safety;
HACCP
- MeSH:
Electronic Mail;
Food Safety;
Food Services*;
Gyeongsangbuk-do*;
Hazard Analysis and Critical Control Points*;
Humans;
Investments;
Job Satisfaction;
Nutritionists
- From:Journal of the Korean Dietetic Association
2005;11(2):179-189
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
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.
