Study on Hygiene Knowledge and Recognition on Job Performance Levels for HACCP Application for Employees at Contract Foodservices.
- Author:
Hye Kyung MOON
1
;
Jam Ok HWANG
Author Information
1. Department of Food and Nutrition, Changwon National University, Changwon, Korea. hkmoon@sarim.changwon.ac.kr
- Publication Type:Original Article
- Keywords:
HACCP application;
foodservice employee;
hygiene knowledge job performance
- MeSH:
Hazard Analysis and Critical Control Points*;
Hygiene*
- From:Korean Journal of Community Nutrition
2003;8(1):71-82
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
In this study, hygiene knowledge and recognition on job performance levels of foodservice employees at different degrees of HACCP application had been compared. As for the comparison of hygiene knowledge for HACCP application, foodservice employees at "Appointed" showed significantly higher HACCP knowledge (p < 0.01). As for recognition on job performance levels, this status also assured the significant difference between the comparison groups (p < 0.01): "Appointed" showed the highest point of 4.24 while "Voluntary applying" and "Non-applying" showed 3.39 and 2.53 respectively. The "Appointed" group showed the well performance of most of the surveyed items. "Voluntary applying" group showed unsatisfactory performance in various log recordings and some part of surveyed items. As for "Non-applying", many items were performed under the average score as they do not apply HACCP.
