Assessment of Hygiene Knowledge and Recognition on Job Performance Levels for HACCP Implementation for Dieticians and Employees at Contract Foodservices.
- Author:
Hye Kyung MOON
1
;
Ji Young JEAN
;
Eun Soon LYU
Author Information
1. Department of Food & Nutrition, Changwon National University, Korea. hkmoon@sarim.changwon.ac.kr
- Publication Type:Original Article
- Keywords:
hygiene knowledge;
recognition on job performance levels;
HACCP training;
contract foodservices
- MeSH:
Hazard Analysis and Critical Control Points*;
Hygiene*;
Nutritionists*
- From:Journal of the Korean Dietetic Association
2004;10(3):261-271
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to provide basic data for practical HACCP training. A survey was conducted and analysed on 46 contract foodservices: 13 "Appointed" foodservices (appointed by Korean Food & Drug Administration), 17 "Voluntary Applying" foodservices (voluntarily applied HACCP, but not appointed), 16 "Non-applying" foodservices (not applied HACCP). Hygiene knowledge and recognition on job performance levels for HACCP application for 46 dieticians and 361 employees were surveyed. According to the survey, 61.5% of the "Appointed" dieticians took HACCP training from outside the company, 58.8% of "Voluntary Applying" dieticians took in-house HACCP training, and 62.4% of "Non-applying" dieticians have not taken any HACCP training. As for the comparison of hygiene knowledge, total mean of employees (6.38) showed significantly lower average than that of the dieticians (7.82) (p<0.001). From the result for recognition on job performance levels, total mean of dieticians (3.91) indicated generally good performance while employees (3.41) (p<0.001) showed considerably lower recognition. Hygiene knowledge and recognition on job performance levels of both dieticians and employees showed considerably close correlation (p<0.01 or p<0.05).
