Evaluation on HACCP prerequisite-program performance within general hospital foodservice operations.
- Author:
Yoon Ji SONG
1
;
Hyun Joo BAE
Author Information
- Publication Type:Original Article
- Keywords: prerequisite-program; hospital foodservice operation; dietician; food safety; HACCP
- MeSH: Convection; Daegu; Food Safety; Gyeonggi-do; Hazard Analysis and Critical Control Points*; Hospitals, General*; Incheon; Nutritionists; Seoul; Shoes; Specialization; Water
- From:Journal of Nutrition and Health 2016;49(1):43-50
- CountryRepublic of Korea
- Language:Korean
- Abstract: PURPOSE: This study was conducted to examine prerequisite-program performance of the hospital foodservice operation and develop measures for improvement of prerequisite-program performance. METHODS: Data were collected through surveys administered to 168 hospital dieticians in the Seoul, Incheon, Gyeonggi-do, Daegu, and North Gyeongsang areas. Out of total questionnaires, 65 questionnaires were usable and the response rate was 38.7%. Statistical analyses were performed using the SPSS program (ver 20.0) for chi2-test and one-way ANOVA. RESULTS: According to the result of the prerequisite-program evaluation, the percentage of 'appropriate', 'needs to be improved', and 'inappropriate' was 44.6%, 47.7%, and 7.7%, respectively. The score for the 'inappropriate' group was significantly lower than that of the 'appropriate' group or 'needs to be improved' group on the food safety management (p < 0.001), preparation facility management (p < 0.001), water management (p < 0.001), and storage.transportation management (p < 0.05) parts. Holding rate of foodservice facility and equipments in the 'appropriate' group were significantly higher than in the others on convection oven (p < 0.01), air conditioner (p < 0.01), three-compartment sink (p < 0.01), hot-holding equipment (p < 0.01), cold-holding equipment (p < 0.05), exclusive thawing refrigerator (p < 0.05), and sterilizer for sanitary shoes (p < 0.05) items. CONCLUSION: To improve the quality of hospital foodservice, foodservice managers and HACCP specialists should develop and implement a prerequisite-program and a HACCP plan considering the characteristics of the hospital foodservice operation.
