Comparative Analysis of Dietitians' and Cooks' Performance for Equipment Sanitation Management at School Foodservices in Gyeonggi Province.
- Author:
Mi Jeong LEE
1
;
Myung Sook JANG
;
Jin Mee LEE
Author Information
1. Kwangju Elementary School, Korea.
- Publication Type:Original Article
- Keywords:
Sterilization;
Equipment sanitation management;
Dietitians;
Cooks
- MeSH:
Cooking;
Disinfection;
Gyeonggi-do*;
Humans;
Nutritionists;
Postal Service;
Surveys and Questionnaires;
Rubber;
Sanitation*;
Sterilization;
Vegetables
- From:Journal of the Korean Dietetic Association
2007;13(3):250-264
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to compare dietitians' with cooks' actual sterilization performance for improving points of sanitation practices of cooking instruments and facilities in Kyonggi Province school foodservices. A total of 400 questionnaires were mailed to the dietitians and the cooks at elementary and middle schools in Kyonggi Province. Finally, 140 dietitians and 140 cooks replied by making a total of 280 replies(70%). The results of this study found that the cooks' attitudes toward the sterilization of the vegetable cutter body, multiple shelf, and distributing cart showed higher frequencies than the dietitians'. Cooks disinfected the vegetable cutter blade, multiple shelf, distributing cart, cook's aprons, and 'L' transporting cart better than dietitians' guides expected. In the sterilization method, cooks performed better than indicated when cooking with rubber gloves. The most difficult thing in dietitians' managing sterilization was the lack of cooking facilities and instruments. They strongly demanded the detailed explanatory notes according to their own Cities and Provinces and the circumstantial manual of disinfection parts in School Foodservice Sanitary Management Guide. There were possibilities of food-poisoning, infection and safety incidents due to the budgetary shortage of cooking facilities and instruments.
