Journal List > J Nutr Health > v.47(4) > 1081349

J Nutr Health. 2014 Aug;47(4):300-312. Korean.
Published online August 31, 2014.  https://doi.org/10.4163/jnh.2014.47.4.300
© 2014 The Korean Nutrition Society
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 Lee,1 and 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, Email: shkim@kongju.ac.kr
Received June 13, 2014; Revised July 07, 2014; Accepted July 23, 2014.

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

Tables


Table 1
General characteristics of schools and culinary staff surveyed
Click for larger image


Table 2
Possession of facility, equipment and appliance required for HACCP practice of school meals
Click for larger image


Table 3
Frequency and runtime of HACCP education for culinary staff employed in school meals
Click for larger image


Table 4
Sanitary knowledge level of culinary staff employed in school meals
Click for larger image


Table 5
Practice degree of CCP2 and CCP3 of culinary staff employed in school meals
Click for larger image


Table 6
Practice degree of CCP4 and CP5·CCP6 of culinary staff employed in school meals
Click for larger image


Table 7
Practice degree of CCP7 and CP8 of culinary staff employed in school meals
Click for larger image


Table 8
Correlation between total score of sanitary knowledge and various variables of culinary staff employed in school meals
Click for larger image


Table 9
Logistic regression analysis showing factors associated with HACCP practice degree of culinary staff surveyed
Click for larger image

References
1. Kim HY, Lee YS, Ko SH. In: Institutional food service. Seoul: Hyoil; 2010.
2. Yang IS, Lee BS, Cha JA, Han KS, Chea IS, Lee JM. In: Foodservice in Institutions. Paju: Kyomoonsa; 2003.
3. Ha SD. Management policy and safety problem of school food service. Safe Food 2008;3(1):13–21.
4. Lee JH, Ko YK, Park KH, Ryu K. Assessment of food safety management performance for school food service in the Seoul area. Korean J Community Nutr 2007;12(3):310–321.
5. Ministry of Food and Drug Safety. 2012 Food Poisoning Statistical System [Internet]. Cheongju: Ministry of Food and Drug Safety; 2013 [cited 2014 Jun 7].
6. Lee KE, Ryu K. Influences of school food service employees' food safety training on food safety knowledge and practices. Korean J Community Nutr 2004;9(5):597–605.
7. Oh YR, Gil B. A study on the sanitary knowledge and performance levels of school foodservice employees in Gyeonggi-do by sanitary education. J East Asian Soc Diet Life 2007;17(5):738–745.
8. Eo GH, Ryu K, Park SJ, Kwak TK. Need assessments of HACCP-based sanitation training program in elementary school foodservice operations based on sanitation knowledge test of employees. J Korean Diet Assoc 2001;7(1):56–64.
9. Lee JY, Yon M, Lee YJ, Kim WJ. Culinary employees' sanitation management practice levels according to dietitians' sanitation training performance in the institutional foodservice industry in the Chungbuk province. Korean J Food Cult 2011;26(2):151–158.
10. Han EH, Yang HS, Shon HS, Rho JO. A study on the investigation of sanitary knowledge and practice level of school foodservice employees in Jeonju. J Korean Soc Food Sci Nutr 2005;34(8):1210–1218.
11. Ministry of Education & Human Resources Development. Management system of school foodservice sanitary amendment. 2nd revision. Seoul: Ministry of Education & Human Resources Development; 2004.
12. Ministry of Education & Human Resources Development. Management system of school foodservice sanitary amendment. 3nd revision. Seoul: Ministry of Education & Human Resources Development; 2010.
13. Lee AR. The school foodservice securement facilities and perceptions of barriers to implementation of HACCP system in school foodservice in Seoul area. Korean J Food Nutr 2013;26(3):578–590.
14. Yoon MY, Lee IS. Analysis on facilities & basic equipment of school foodservice safety in Pohang area. J Korean Diet Assoc 2006;12(3):264–276.
15. Jeon EK, Bae HJ. Evaluation of sanitation management performance within school foodservice facilities and utilities in Gyeonbuk province. Korean J Food Cookery Sci 2009;25(1):62–73.
16. Jeon MD. In: Analysis of the hygienic management and HACCP accpmplishments for the school food service employees in Chungnam area [dissertation]. Gongju: Kongju National University; 2010.
17. Han JS, Lee YE. Employees' sanitation practice level and sanitation knowledge at school foodservice operations in Chungbuk province. Korean J Hum Ecol 2011;20(3):637–649.
18. Chungcheongnamdo Office of Education. Basic operational plan of school meals. Hongseong: Chungcheongnamdo Office of Education; 2013.
19. Hong WS, Yoon JY. Foodservice employees' sanitation and hygiene practice in school foodservice. Korean J Soc Food Cookery Sci 2003;19(4):403–412.
20. Lee JH, Ryu K. Influence of school food service employees' nutrition education and nutrition knowledge. J East Asian Soc Diet Life 2006;16(6):777–786.
21. Kim YO, Kwon S, Ly SY. Perceived performance of HACCP for school foodservice managers in Daejeon. J Korean Living Sci Assoc 2009;18(1):223–236.
22. Song IS, Chae IS. The analysis of the school foodservice employees' knowledge and performance degree of HACCP system in Jeju. Korean J Nutr 2008;41(8):870–886.
23. Woo GY, Park JY, Han CH. Current state and improvements measures of HACCP system applying in elementary school lunch. J Korean Soc Sch Health 2003;16(2):13–23.
24. Hong WS, Yim JM, Choi YS. Sanitary performance and knowledge of elementary school foodservice employees in Seoul. J Korean Diet Assoc 2008;14(4):382–395.
25. Shin MH, Youn JS, Kang KO. Estimating recognition of sanitation and sanitary education in school food service employees from the Kyunggi area. J East Asian Soc Diet Life 2009;19(2):301–309.
26. Lee YE. A study on the perception and practice of sanitation training program at school foodservice operations in Chungbuk province. J Korean Diet Assoc 2006;12(1):68–81.
27. Kim GM, Lee SY. Analysis of the school foodservice facilities & sanitary education(Seoul, Gyeonggi, Kangwon and Choongchung areas in Korea). Korean J Community Nutr 2009;14(5):576–589.
28. Park JO. In: Research on the status of sanitation management of facilities and equipments of school meal service of Daegu region and obstacles of the HACCP system [dissertation]. Daegu: Keimyung University; 2007.
29. Choi SH, Kim SH, Kwak TK. The survey of perception on obstacles in implementing generic HACCP plan for school foodservice operations. J Korean Diet Assoc 2003;9(3):209–218.
30. Seol HR, Park HS, Park KH, Park AK, Ryu K. Microbiological evaluation of foods and kitchen environments in childcare center and kindergarten foodservice operations. J Korean Soc Food Sci Nutr 2009;38(2):252–260.
31. An JM, Kim HA. Analysis of relationship between sanitary knowledge and sanitary management performance of school foodservice employees in Gyeongnam. J Korean Soc Food Sci Nutr 2013;42(7):1139–1147.