A Study on the Hygiene Practices of Foodservice Employees by Hygiene Education and Work Environment in the Gyeongnam Area.
- Author:
Jung Hee LIM
1
;
Hyun Ah KIM
;
Hyun Young JUNG
Author Information
1. Nutrition Education Major, Graduate School of Education, Kyungnam University, Chanwon 631-701, Korea.
- Publication Type:Original Article
- Keywords:
hygiene practices;
contact foodservice employees;
hygiene education;
work environment
- MeSH:
Contracts;
Disinfection;
Food Supply;
Heating;
Hot Temperature;
Humans;
Hygiene;
Meals;
Surveys and Questionnaires;
Sanitation
- From:Journal of the Korean Dietetic Association
2013;19(3):209-222
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study examined the hygiene practices of contract foodservice employees and investigated the influence of education and work environment on these hygienes practices. A questionnaire was distributed to 250 contract foodservice employees and a total of 232 responses were received and analyzed. The overall score for hygiene practices of contract foodservice employees was 3.89 based on a 5-point scale. Cross-contamination was prominent (highest score at 4.46) and the heating temperature was less prominent (lowest score at 3.49). The factors most affecting contract foodservice employees were their work period, the size of the contract foodservice management company, the number of meals served daily, the frequency of meal service per day and the frequency of hygiene education. Compared to small and medium-sized contract foodservice management companies, the major contract foodservice management companies showed higher scores for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection (P<0.01), and personal hygiene (P<0.05). The frequency of hygiene education had a significant effect on the performance levels for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection control (P<0.001), food supply control (P<0.05), and personal hygiene (P<0.05). From these results, to increase the sanitation quality of contract foodservice operations, hygiene practice levels need to increase and hygiene education systematically should be enforced for foodservice employees.
