An Evaluation of Food Delivery Worker Sanitation Management Practices that Supply Food to School Foodservices

Yun-Hwa Kim; Yeon-Kyung Lee

doi:10.4163/kjn.2011.44.1.74

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Kim and Lee: An Evaluation of Food Delivery Worker Sanitation Management Practices that Supply Food to School Foodservices

Research Article

Korean Journal of Nutrition

Korean Journal of Nutrition 2011; 44(1): 74-81.

Published online: 28 February 2011

DOI: https://doi.org/10.4163/kjn.2011.44.1.74

An Evaluation of Food Delivery Worker Sanitation Management Practices that Supply Food to School Foodservices

Yun-Hwa Kim, Yeon-Kyung Lee

Department of Food Science and Nutrition, Kyungpook National University, Daegu 702-701, Korea.

To whom correspondence should be addressed. (yklee@knu.ac.kr)

Received 23 September 2010 Revised 22 December 2010 Accepted 12 January 2011

Abstract

The purpose of this study was to investigate the sanitation management of school foodstuffs and the sanitation knowledge of delivery company workers. A questionnaire that identified employee's food safety sanitation management, knowledge, and practices was developed based on a review of the literature. The subjects consisted of 201 delivery company workers from 38 delivery companies in the Daegu and Gyeongbuk area. The workers were 30-39 years of age (41.3%) with 1-3 years of working experience (30.8%). Approximately 62% of the respondents were educated and had 1-2 years of food safety experience, 52.7% of the respondents delivered foodstuffs to two schools in the morning. The total score for delivery company worker sanitation knowledge was 3.75/7.00, which was low. The total mean sanitary performance score for factory workers was 4.58/5.00. They indicated that the most difficult part of the operation is delivering on time. Temperature management was another difficulty. In order to secure the best quality of school food to be supplied safely, the thorough sanitation education must be conducted to the school dieticians and delivery company managers.

Keywords: sanitation management, school foodservice, foodstuff delivery companies' worker, sanitation knowl edge

Figures and Tables

Fig. 1

Levels of sanitation knowledge of deliverers. 1: Hand washing method. 2: Sanitation effectiveness. 3: Proper delivery volume. 4: Delivery regulation. 5: Pathogens characteristics. 6: Pathogens inhibitive condition. 7: Pathogens growth condition.

Table 1

Profiles of delivery workers

Table 2

Status of sanitation education of deliverer and management

Table 3

Level of delivery workers' sanitation knowledge based on employment type, van ownership, and sanitation education

Mean ± S.D

Different superscript in the same column indicates significant difference by Ryan-Einot-Gabriel-Welsch F test at p < 0.05.

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 4

Perceived sanitation management performance level of deliverer based on foodstuff

Mean ± S.D.

Different superscript in the same column indicates significant difference by Ryan-Einot-Gabriel-Welsch F test at p < 0.05

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 5

Deliverer perceived sanitation management performance level based on worker profile

Mean±S.D

5 score scale. Score was given five point for always and one point for never

Different superscript in the same column indicates significant difference by Ryan-Einot-Gabriel-Welsch F test at p < 0.05

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

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