Journal List > J Nutr Health > v.49(1) > 1081468

J Nutr Health. 2016 Feb;49(1):43-50. Korean.
Published online February 29, 2016.  https://doi.org/10.4163/jnh.2016.49.1.43
© 2016 The Korean Nutrition Society
Evaluation on HACCP prerequisite-program performance within general hospital foodservice operations
Yoon-Ji Song and Hyun-Joo Bae
Department of Food and Nutrition, Daegu University, Gyeoungbuk 38453, Korea.

To whom correspondence should be addressed. tel: +82-53-850-6835, Email: bhj@daegu.ac.kr
Received January 10, 2016; Revised February 01, 2016; Accepted February 02, 2016.

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 conducted to examine prerequisite-program performance of the hospital foodservice operation and develop measures for improvement of prerequisite-program performance.

Methods

Data were collected through surveys administered to 168 hospital dieticians in the Seoul, Incheon, Gyeonggi-do, Daegu, and North Gyeongsang areas. Out of total questionnaires, 65 questionnaires were usable and the response rate was 38.7%. Statistical analyses were performed using the SPSS program (ver 20.0) for χ2-test and one-way ANOVA.

Results

According to the result of the prerequisite-program evaluation, the percentage of 'appropriate', 'needs to be improved', and 'inappropriate' was 44.6%, 47.7%, and 7.7%, respectively. The score for the 'inappropriate' group was significantly lower than that of the 'appropriate' group or 'needs to be improved' group on the food safety management (p < 0.001), preparation facility management (p < 0.001), water management (p < 0.001), and storage·transportation management (p < 0.05) parts. Holding rate of foodservice facility and equipments in the 'appropriate' group were significantly higher than in the others on convection oven (p < 0.01), air conditioner (p < 0.01), three-compartment sink (p < 0.01), hot-holding equipment (p < 0.01), cold-holding equipment (p < 0.05), exclusive thawing refrigerator (p < 0.05), and sterilizer for sanitary shoes (p < 0.05) items.

Conclusion

To improve the quality of hospital foodservice, foodservice managers and HACCP specialists should develop and implement a prerequisite-program and a HACCP plan considering the characteristics of the hospital foodservice operation.

Keywords: prerequisite-program; hospital foodservice operation; dietician; food safety; HACCP

Tables


Table 1
General characteristics of the subjects
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Table 2
General characteristics of hospital foodservice operations
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Table 3
Comparison of performance scores according to evaluation level of prerequisite program appling to hospital foodservice operations
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Table 4
Relationship between evaluation level of prerequisite program and characteristics of hospital foodservice operations
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Table 5
Relationship between evaluation level of prerequisite program and characteristics of the dietitians
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Table 6
Relationship between evaluation level of prerequisite program and holding rate of foodservice utensils and equipments for sanitation management
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