A Study on the Sanitary Management of School Foodservice Operations in Daejeon and Chungnam.
- Author:
Sang Hyun PARK
1
;
Young Hee LIM
Author Information
1. Department of Food & Nutrition, Daejeon University, Daejeon, Korea.
- Publication Type:Original Article
- Keywords:
sanitary management;
school foodservice
- MeSH:
Chungcheongnam-do*;
Daejeon;
Surveys and Questionnaires;
Food Storage;
Humans;
Hygiene;
Nutritionists
- From:Korean Journal of Community Nutrition
2005;10(2):234-242
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was conducted to the evaluate sanitary management status of school foodservice in Deajeon and Chungnam and to suggest basic data for sanitary improvement. A questionnaire was used in this study as a survey method. The subjects consist of 529 dietitians that are employed in the school (primary.middle.high school) foodservice. These results may be summarized as follows : 71.0% of surveyed school foodservices managed separately place for contamination and uncontamination. 91.5% didn't maintain adequate temperature at kitchen. A holding rate of hygiene utensils is lower in Chungnam than Daejeon. The dietitian group aged 30 - 34 showed significantly higher scores than other groups in personal hygiene of employees. The dietitian group graduated from a college showed significantly lower scores than other groups in purchasing & receiving, preparation, storage, food remains & waste, kitchen utensils and equipments and personal hygiene. It was significant to serving, personal hygiene and facilities & structure by Daejeon and Chungnam. In serving, Daejeon showed significantly lower scores than Chungnam. In personal hygiene, facilities and structure, Chungnam showed significantly lower scores than Daejeon. The foodservice group (started < 1990) showed significantly lower scores than other groups (started > or = 1990) in preparation.
