Perception of Hygiene Education and Food Safety Knowledge among New Restaurant Owners: Focused in Gyeongnam Area.
- Author:
Ji Young YOON
1
;
Hye Kyung MOON
Author Information
1. Department of Food and Nutrition, Myongji University, Korea.
- Publication Type:Original Article
- Keywords:
Restaurant ower;
Hygiene education;
Food safety knowledge;
HACCP
- MeSH:
Education*;
Food Safety*;
Hazard Analysis and Critical Control Points;
Hygiene*;
Surveys and Questionnaires;
Restaurants*;
Safety Management
- From:Journal of the Korean Dietetic Association
2007;13(3):265-276
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The Purpose of this research was to assess food safety knowledge and perceptions on hygiene education among new owners of restaurant in Gyeongnam area. In the questionnaire survey to 462 new owners of the necessity of hygiene education, more than half of them(56.3%) answered 'Needed' while 'So so(29.2%)' and 'No need(14.1%)' were also not a few. For the questionnaire asked what educational area was most beneficial, 'Restaurant management and service(53%)' was the most selected followed by 'Food safety management and briefing on relevant food safety regulations(20.1%)', 'Tax management(12.8%)' and 'Food culture and menu development(11.7%)'. According to evaluation on new owners' food safety knowledge, total average score was turned out to 6.83(out of total score of 15), less than 50% of average correct answers, it signified the demand for quantitative and qualitative improvement on hygiene education. To view the three areas' evaluation score, characteristics of foodborne illness(2.56 points, out of total 5 points) and general hygiene management(2.54 points) marked more than 50% of correct answers while critical control points marked only 1.73 points, the lowest score.
