Evaluation on HACCP prerequisite-program performance within general hospital foodservice operations

Yoon-Ji Song; Hyun-Joo Bae

doi:10.4163/jnh.2016.49.1.43

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Song and Bae: Evaluation on HACCP prerequisite-program performance within general hospital foodservice operations

Research Article

Journal of Nutrition and Health 2016; 49(1): 43-50.

Published online: 29 February 2016

DOI: https://doi.org/10.4163/jnh.2016.49.1.43

Evaluation on HACCP prerequisite-program performance within general hospital foodservice operations

Yoon-Ji Song, Hyun-Joo Bae

Department of Food and Nutrition, Daegu University, Gyeoungbuk 38453, Korea.

To whom correspondence should be addressed. tel: +82-53-850-6835, bhj@daegu.ac.kr

Received 10 January 2016 Revised 1 February 2016 Accepted 2 February 2016

(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 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

Figures and Tables

Table 1

General characteristics of the subjects

Table 2

General characteristics of hospital foodservice operations

Table 3

Comparison of performance scores according to evaluation level of prerequisite program appling to hospital foodservice operations

1) 'Appropriate' group's evaluation score: ≥ 85 /100 points 2) Mean (SD) of management part, subtotal of each part: Facility (25 points), Food safety (39 points), Preparation (5 points), Refrigeration· Freezing (2 points), Water (9 points), Storage· Transportation (13 points), Inspection (1 point). 3) a,b,c Different letters mean significant difference between groups by Duncan's multiple range test. 4) 'Needs to be improved' group's evaluation score: ≤ 84 ~ ≥ 71 /100 points 5) 'Inappropriate' group's evaluation score: ≤ 70 /100 points

^*p < 0.05, ^***p < 0.001

Table 4

Relationship between evaluation level of prerequisite program and characteristics of hospital foodservice operations

1) Appropriate group's evaluation score: ≥ 85 /100 points 2) Inappropriate group's evaluation score: ≤ 84 /100 points 3) n (%)

^**p < 0.01

Table 5

Relationship between evaluation level of prerequisite program and characteristics of the dietitians

1) Appropriate group's evaluation score: ≥ 85 /100 points 2) Inappropriate group's evaluation score: ≤ 84 /100 points 3) n (%)

^*p < 0.05

Table 6

Relationship between evaluation level of prerequisite program and holding rate of foodservice utensils and equipments for sanitation management

1) Appropriate group's evaluation score: ≥ 85 /100 points 2) Inappropriate group's evaluation score: ≤ 84 /100 points 3) n (%)

^*p < 0.05, ^**p < 0.01

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