J Korean Diet Assoc.  2007 Aug;13(3):265-276.

Perception of Hygiene Education and Food Safety Knowledge among New Restaurant Owners: Focused in Gyeongnam Area

  • 1Department of Food and Nutrition, Myongji University, Korea.
  • 2Department of Food and Nutrition, Changwon National University, Korea. hkmoon@chanwon.ac.kr


The Purpose of this research was to assess food safety knowledge and perceptions on hygiene education among new owners of restaurant in Gyeongnam area. In the questionnaire survey to 462 new owners of the necessity of hygiene education, more than half of them(56.3%) answered 'Needed' while 'So so(29.2%)' and 'No need(14.1%)' were also not a few. For the questionnaire asked what educational area was most beneficial, 'Restaurant management and service(53%)' was the most selected followed by 'Food safety management and briefing on relevant food safety regulations(20.1%)', 'Tax management(12.8%)' and 'Food culture and menu development(11.7%)'. According to evaluation on new owners' food safety knowledge, total average score was turned out to 6.83(out of total score of 15), less than 50% of average correct answers, it signified the demand for quantitative and qualitative improvement on hygiene education. To view the three areas' evaluation score, characteristics of foodborne illness(2.56 points, out of total 5 points) and general hygiene management(2.54 points) marked more than 50% of correct answers while critical control points marked only 1.73 points, the lowest score.


Restaurant ower; Hygiene education; Food safety knowledge; HACCP

MeSH Terms

Food Safety*
Hazard Analysis and Critical Control Points
Surveys and Questionnaires
Safety Management
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