J Nutr Health.  2014 Aug;47(4):300-312. 10.4163/jnh.2014.47.4.300.

Survey on sanitary knowledge level and degree of HACCP practice in culinary staff employed in elementary, middle, and high schools in Chungnam province

• Lee YJ
• Kim SH

• KMID: 2327163
• DOI: http://doi.org/10.4163/jnh.2014.47.4.300

Abstract

PURPOSE
This study was performed to examine the sanitary knowledge level and degree of HACCP (hazard analysis critical control point) practice in school culinary staff in order to provide basic information for improving hygiene of school meals.
METHODS
Exactly 305 culinary staff members were selected from elementary, middle, and high schools in 14 cities and rural areas, including whole administrative districts in Chungnam province. Surveyed schools were selected by convenience sampling, and one subject was selected randomly from each school. Surveys were taken by self-administered questionnaires developed by researchers and questionnaire were distributed and collected by postal mail.
RESULTS
Sanitary education administered by school dietitians to culinary staff was more frequent and longer in elementary schools, followed by middle and high schools (p < 0.001). Sanitary knowledge level and degree of HACCP practice, except for a few CCP or CP of culinary staff, were highest in elementary schools and middle school followed by high schools (p < 0.05), respectively. School class was negatively correlated with sanitary knowledge level of culinary staff (p < 0.01), and frequen-cy of sanitary education was positively correlated with sanitary knowledge level of culinary staff (p < 0.01). Sanitary knowl-edge level of culinary staff was positively correlated with degree of HACCP practice (p < 0.01). School class, daily fre-quency of meal service, work experience, rice washing machine, and total score of sanitary knowledge were significant variables influencing degree of HACCP practice in culinary staff.
CONCLUSION
The above results show that the following points should be considered to improve hygiene of school meals. Sanitary education should be administered more frequently by school dietitians to culinary staff, especially to those in high schools, which showed the lowest sanitary knowledge level and degree of HACCP practice. In addition, facilities and equipment required for HACCP practice should be supported in small-sized elementary schools.

Keyword

culinary staff; school meals; sanitary knowledge; HACCP; practice degree

MeSH Terms

Chungcheongnam-do
Education
Hazard Analysis and Critical Control Points*
Humans
Hygiene
Meals
Nutritionists
Postal Service
Surveys and Questionnaires

Reference

1. Kim HY, Lee YS, Ko SH. Institutional food service. Seoul: Hyoil;2010.

2. Yang IS, Lee BS, Cha JA, Han KS, Chea IS, Lee JM. Foodservice in Institutions. Paju: Kyomoonsa;2003.

3. Ha SD. Management policy and safety problem of school food service. Safe Food. 2008; 3(1):13–21.

4. Lee JH, Ko YK, Park KH, Ryu K. Assessment of food safety management performance for school food service in the Seoul area. Korean J Community Nutr. 2007; 12(3):310–321.

5. Ministry of Food and Drug Safety. 2012 Food Poisoning Statistical System [Internet]. Cheongju: Ministry of Food and Drug Safety;2013. cited 2014 Jun 7. Available from: http://www.mfds.go.kr/e-stat/index.do?nMenuCode=29.

6. Lee KE, Ryu K. Influences of school food service employees' food safety training on food safety knowledge and practices. Korean J Community Nutr. 2004; 9(5):597–605.

7. Oh YR, Gil B. A study on the sanitary knowledge and performance levels of school foodservice employees in Gyeonggi-do by sanitary education. J East Asian Soc Diet Life. 2007; 17(5):738–745.

8. Eo GH, Ryu K, Park SJ, Kwak TK. Need assessments of HACCP-based sanitation training program in elementary school foodservice operations based on sanitation knowledge test of employees. J Korean Diet Assoc. 2001; 7(1):56–64.

9. Lee JY, Yon M, Lee YJ, Kim WJ. Culinary employees' sanitation management practice levels according to dietitians' sanitation training performance in the institutional foodservice industry in the Chungbuk province. Korean J Food Cult. 2011; 26(2):151–158.

10. Han EH, Yang HS, Shon HS, Rho JO. A study on the investigation of sanitary knowledge and practice level of school foodservice employees in Jeonju. J Korean Soc Food Sci Nutr. 2005; 34(8):1210–1218.

11. Ministry of Education & Human Resources Development. Management system of school foodservice sanitary amendment. 2nd revision. Seoul: Ministry of Education & Human Resources Development;2004.

12. Ministry of Education & Human Resources Development. Management system of school foodservice sanitary amendment. 3nd revision. Seoul: Ministry of Education & Human Resources Development;2010.

13. Lee AR. The school foodservice securement facilities and perceptions of barriers to implementation of HACCP system in school foodservice in Seoul area. Korean J Food Nutr. 2013; 26(3):578–590.

14. Yoon MY, Lee IS. Analysis on facilities & basic equipment of school foodservice safety in Pohang area. J Korean Diet Assoc. 2006; 12(3):264–276.

15. Jeon EK, Bae HJ. Evaluation of sanitation management performance within school foodservice facilities and utilities in Gyeonbuk province. Korean J Food Cookery Sci. 2009; 25(1):62–73.

16. Jeon MD. Analysis of the hygienic management and HACCP accpmplishments for the school food service employees in Chungnam area [dissertation]. Gongju: Kongju National University;2010.

17. Han JS, Lee YE. Employees' sanitation practice level and sanitation knowledge at school foodservice operations in Chungbuk province. Korean J Hum Ecol. 2011; 20(3):637–649.

18. Chungcheongnamdo Office of Education. Basic operational plan of school meals. Hongseong: Chungcheongnamdo Office of Education;2013.

19. Hong WS, Yoon JY. Foodservice employees' sanitation and hygiene practice in school foodservice. Korean J Soc Food Cookery Sci. 2003; 19(4):403–412.

20. Lee JH, Ryu K. Influence of school food service employees' nutrition education and nutrition knowledge. J East Asian Soc Diet Life. 2006; 16(6):777–786.

21. Kim YO, Kwon S, Ly SY. Perceived performance of HACCP for school foodservice managers in Daejeon. J Korean Living Sci Assoc. 2009; 18(1):223–236.

22. Song IS, Chae IS. The analysis of the school foodservice employees' knowledge and performance degree of HACCP system in Jeju. Korean J Nutr. 2008; 41(8):870–886.

23. Woo GY, Park JY, Han CH. Current state and improvements measures of HACCP system applying in elementary school lunch. J Korean Soc Sch Health. 2003; 16(2):13–23.

24. Hong WS, Yim JM, Choi YS. Sanitary performance and knowledge of elementary school foodservice employees in Seoul. J Korean Diet Assoc. 2008; 14(4):382–395.

25. Shin MH, Youn JS, Kang KO. Estimating recognition of sanitation and sanitary education in school food service employees from the Kyunggi area. J East Asian Soc Diet Life. 2009; 19(2):301–309.

26. Lee YE. A study on the perception and practice of sanitation training program at school foodservice operations in Chungbuk province. J Korean Diet Assoc. 2006; 12(1):68–81.

27. Kim GM, Lee SY. Analysis of the school foodservice facilities & sanitary education(Seoul, Gyeonggi, Kangwon and Choongchung areas in Korea). Korean J Community Nutr. 2009; 14(5):576–589.

28. Park JO. Research on the status of sanitation management of facilities and equipments of school meal service of Daegu region and obstacles of the HACCP system [dissertation]. Daegu: Keimyung University;2007.

29. Choi SH, Kim SH, Kwak TK. The survey of perception on obstacles in implementing generic HACCP plan for school foodservice operations. J Korean Diet Assoc. 2003; 9(3):209–218.

30. Seol HR, Park HS, Park KH, Park AK, Ryu K. Microbiological evaluation of foods and kitchen environments in childcare center and kindergarten foodservice operations. J Korean Soc Food Sci Nutr. 2009; 38(2):252–260.

31. An JM, Kim HA. Analysis of relationship between sanitary knowledge and sanitary management performance of school foodservice employees in Gyeongnam. J Korean Soc Food Sci Nutr. 2013; 42(7):1139–1147.