인천지역 학교급식 조리종사원의 CCP 수행도 및 장애요인 분석

Abstract

The purpose of this study was to identify the school foodservice employees’ performance with HACCP (Hazard Analysis and Critical Control Points) and the barrier factors and provide some useful data to improve the hygiene and safety of the school foodservice. A survey was conducted on 56 nutrition teachers/nutritionists and 342 school food service employees. First, the work experience of nutrition teachers/nutritionists was the highest with 34.3 years of experience at 64.3%, and the age was highest at 30~40s at 50%. Second, a comparison of the nutritionist or nutrition teachers group’s and school foodservice employees’ perception of CCP performance found that the latter group-perceived that the performance was higher than the former group. Such a result suggests that school foodservice employees engaged in cooking perceived that they were performing the CCP well, whereas the nutritionists or nutrition teachers did not (p0.001). Third, school foodservice employees’ perceived hygienic score was 88.83 on average on a 100-point scale. Fourth, an analysis of the correlation between hygiene knowledge and the CCP performance of foodservice employees revealed a significant correlation between provinces. Overall, a higher level of hygiene knowledge of foodservice employees indicated a higher CCP performance. Therefore, it is important to narrow the environmental and physical gaps among schools. Moreover, the level of hygiene management performed by foodservice employees needs to be improved by conducting continuous and regular training for foodservice employees.