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

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 χ 2 -test and one-way ANOVA. Results: According to the result of the prerequisiteprogram 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 prerequisiteprogram and a HACCP plan considering the characteristics of the hospital foodservice operation.