Analysis of TQM-based HACCP System and Safety Management Performance in Middle and High School Foodservice Operations: Seoul, Gyeonggi, Incheon, Kangwon and Chungcheong Areas in Korea.
- Author:
Gyoung Mi KIM
1
;
Sim Yeol LEE
Author Information
1. Incheon Hangil Elementary School, Incheon 403-090, Korea.
- Publication Type:Original Article
- Keywords:
HACCP;
TQM;
self operated;
contract-managed;
safety management performance
- MeSH:
Contracts;
Humans;
Hygiene;
Korea;
Leadership;
Safety Management
- From:Journal of the Korean Dietetic Association
2011;17(1):72-90
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The following study was taken in the Seoul, Gyeonggi, Incheon, Kangwon, and Chungcheong areas to analyze the performance levels of safety management by characteristics of school foodservice. The following results were obtained from a survey conducted on 2,271 middle and high school dietitians in 808 schools. Out of the 808 schools surveyed, 513 schools (63.5%) were self-operated and 295 schools (36.5%) were managed by a contract. Regarding the performance level of the hygiene duties, contract-managed schools were rated as 4.02 points while self-operated schools were rated relatively higher (4.16 points). The self-operated schools had an average score of 3.60 points for the TQM-based HACCP system, and the areas that scored lower than the average were strategies, human resources, data and analysis. The average score of the contract-managed schools was 3.42 points, and such areas as leadership, human resources, data and analysis, and customer satisfactory level scored below the average. For the analysis of CCP performance level, the contract-managed schools scored 4.28 points while self-operated schools scored 4.34 points. Overall, the hygiene duties, CCP performance level, and TQM-based HACCP system performance of the contracted schools were lower than those of the self-operated schools. Therefore, it is advised that the contract-managed schools consider new measures to strengthen their performance level for improved safety of school foodservice.
