유치원 원장 및 교사의 급식위생관리 수행도와 조리종사원의 위생지식 평가
분야
자연과학 > 가정
저자
이주은 ( Joo Eun Lee ) , 최경숙 ( Kyung Sook Choi ) , 곽동경 ( Tong Kung Kwak )
발행기관
대한영양사협회
간행물정보
대한영양사협회 학술지 2012년, 제18권 제4호, 308~325쪽(총18쪽)
파일형식
0s200693.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    This research aimed to survey foodservice hygiene management practices performed by principals and teachers as well as examine foodservice employees` hygiene knowledge in kindergartens. Surveys were administered to principals, teachers, and foodservice employees at 392 kindergartens. The total average score of six categories was 4.28 out of 5.0. Average score of the production process management category was the lowest at 3.90 while safety management was the highest at 4.69. Other average scores were as follows: facilities and equipment 4.20, personal hygiene 4.14, food ingredient control 4.35, and environmental sanitation 4.39. Teachers` foodservice hygiene management practices scored 3.8 points out of 5 on average. Hygiene knowledge of foodservice employees was also tested. The mean score of foodservice hygiene knowledge was 76.29%. The lowest scoring category was personal hygiene, suggesting that foodservice employees require more knowledge on proper personal hygiene practices. Possession rates of dish sterilizer, ultraviolet sterilizer, and hand washing facilities in the kitchen were low. These equipment installation rates should be raised accordingly. To enhance control of foodservice hygiene, kindergarten management should pay more attention to education and training related to foodservice sanitation.
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