Korean J Community Nutr.  2009 Jun;14(3):306-315.

A Study on Differences of Sanitation Education and Sanitation Knowledge Between Dietitians in School Foodservice And Managers in Commercial Foodservice

Affiliations
  • 1Department Food and Nutrition, Sookmyung Women's University, Seoul, Korea. jungha@dhu.ac.kr
  • 2Department of Herbal Cuisine and Nutrtion, Daegu Haany University, Gyeongsan, Korea.
  • 3Department of Food and Nutrition, Daegu University, Gyeongsan, Korea.

Abstract

The purpose
of this study was to compare the status of sanitation education and sanitation knowledge in school foodservice with commercial foodservice. The survey sample was institutional foodservice directors (n = 88) in A office of education and commercial foodservice directors (n = 81) in B foodservice industry. The questionnaire requested information about demographic information, situation of sanitation education, contents of sanitation education practice, importance of sanitation education, and sanitation knowledge. Data were analyzed using frequencies, means, chi-square test, and t-test. Over half (52.1%) of the respondents were institutional foodservice directors, 47.9% of the respondents were commercial foodservice directors. The majority of institutional foodservice directors were 25-29 years of age (38.6%), over 10 years of working experience (63.6%) and commercial foodservice directors were 25-29 years of age (53.1%), 5-10 years of working experience (35.0%). 66.3% of the respondents were educated food safety once a month, but 8.6% of commercial foodservices were never educated. The majority of the respondents used printing materials (73.3%) or lecture (74.8%). The importance level of institutional foodservice directors about sanitation education was significantly higher than commercial foodservice directors. The average score of institutional foodservice directors'sanitation knowledge was 87.05/100.00. The commercial foodservice directors'sanitation knowledge 67.74 was significantly lower than institutional foodservice directors (p< 0.05). Therefore, there should be a systematic education program designed for commercial foodservice directors.

Keyword

school foodservice; commercial foodservice; sanitation education; sanitation knowledge
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