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Lee and Kim: Survey on sanitary knowledge level and degree of HACCP practice in culinary staff employed in elementary, middle, and high schools in Chungnam province
Research Article

Journal of Nutrition and Health 2014; 47(4): 300-312.

Published online: 31 August 2014

DOI: https://doi.org/10.4163/jnh.2014.47.4.300

Survey on sanitary knowledge level and degree of HACCP practice in culinary staff employed in elementary, middle, and high schools in Chungnam province

Young Joong Lee1, Sun Hyo Kim2

1Department of Food Service Management, Graduate School of Kongju National University, Gongju 314-701, Korea.

2Department of Technology and Home Economics Education, Kongju National University, Gongju 314-701, Korea.

To whom correspondence should be addressed. tel: +82-41-850-8307, shkim@kongju.ac.kr

Received 13 June 2014       Revised 7 July 2014       Accepted 23 July 2014

© 2014 The Korean Nutrition Society

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Purpose

This study was performed to examine the sanitary knowledge level and degree of HACCP (hazard analysis critical control point) practice in school culinary staff in order to provide basic information for improving hygiene of school meals.

Methods

Exactly 305 culinary staff members were selected from elementary, middle, and high schools in 14 cities and rural areas, including whole administrative districts in Chungnam province. Surveyed schools were selected by convenience sampling, and one subject was selected randomly from each school. Surveys were taken by self-administered questionnaires developed by researchers and questionnaire were distributed and collected by postal mail.

Results

Sanitary education administered by school dietitians to culinary staff was more frequent and longer in elementary schools, followed by middle and high schools (p < 0.001). Sanitary knowledge level and degree of HACCP practice, except for a few CCP or CP of culinary staff, were highest in elementary schools and middle school followed by high schools (p < 0.05), respectively. School class was negatively correlated with sanitary knowledge level of culinary staff (p < 0.01), and frequen-cy of sanitary education was positively correlated with sanitary knowledge level of culinary staff (p < 0.01). Sanitary knowl-edge level of culinary staff was positively correlated with degree of HACCP practice (p < 0.01). School class, daily fre-quency of meal service, work experience, rice washing machine, and total score of sanitary knowledge were significant variables influencing degree of HACCP practice in culinary staff.

Conclusion

The above results show that the following points should be considered to improve hygiene of school meals. Sanitary education should be administered more frequently by school dietitians to culinary staff, especially to those in high schools, which showed the lowest sanitary knowledge level and degree of HACCP practice. In addition, facilities and equipment required for HACCP practice should be supported in small-sized elementary schools.

Keywords: culinary staff, school meals, sanitary knowledge, HACCP, practice degree

Figures and Tables

Table 1
General characteristics of schools and culinary staff surveyed
jnh-47-300-i001

1) Number of subjects 2) Percentage of column total 3) Percentage of total *: p < 0.05, ***: p < 0.001, NS: Not significant (α = 0.05)

Table 2
Possession of facility, equipment and appliance required for HACCP practice of school meals
jnh-47-300-i002

1) Number of schools 2) Percentage

Table 3
Frequency and runtime of HACCP education for culinary staff employed in school meals
jnh-47-300-i003

1) Number of school 2) Percentage of column total 3) Percentage of total

***: p < 0.001

Table 4
Sanitary knowledge level of culinary staff employed in school meals
jnh-47-300-i004

1) Correct answer is given 1 point and wrong answer is given 0 point. 2) Mean ± SEM 3) Means with different superscript letters in a row differ significantly by the LSD-test at α = 0.05. 4) Total score is 15 point. *: p < 0.05, **: p < 0.01, ***: p < 0.001. NS: Not significant at α = 0.05.

Table 5
Practice degree of CCP2 and CCP3 of culinary staff employed in school meals
jnh-47-300-i005

1) 1 = not at all, 2 = poorly, 3 = moderately, 4 = mostly, 5 = very well 2) Mean ± SEM 3) Means with different superscript letters in a row differ significantly by the LSD-test at α = 0.05 4) Minimum-maximum value

***: p < 0.001

Table 6
Practice degree of CCP4 and CP5·CCP6 of culinary staff employed in school meals
jnh-47-300-i006

1) For culinary staff worked in schools compartmentalized into pretreatment room and cooking room. 2) 1 = not at all, 2 = poorly, 3 = moderately, 4 = mostly, 5 = very well 3) Mean ± SEM 4) Means with different superscript letters in a row differ significantly by the LSD-test at α = 0.05 5) Minimum-maximum value 6) Not applicable because staff in high school served more than 2 meals a day 7) Not applicable because staff in elementary school served one meal a day

**: p < 0.01, ***: p < 0.001

Table 7
Practice degree of CCP7 and CP8 of culinary staff employed in school meals
jnh-47-300-i007

1) For culinary staff worked in schools with exclusive cooking and serving meals. 2) For culinary staff worked in schools with dishwasher. 3) 1 = not at all, 2 = poorly, 3 = moderately, 4 = mostly, 5 = very well 4) Mean ± SEM 5) Means with different superscript letters in a row differ significantly by the LSD-test at α = 0.05 6) Minimum-maximum value

***: p < 0.001

Table 8
Correlation between total score of sanitary knowledge and various variables of culinary staff employed in school meals
jnh-47-300-i008

1) For culinary staff worked in schools compartmentalized into pretreatment room and cooking room. 2) For culinary staff worked in schools with exclusive cooking and serving meals. 3) For culinary staff worked in schools with dishwasher.

**: p < 0.01, NS: Not significant at α = 0.05.

Table 9
Logistic regression analysis showing factors associated with HACCP practice degree of culinary staff surveyed
jnh-47-300-i009

1) Total practice degree of CCP and CP.

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

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