사업체 급식의 HACCP 제도 도입을 위한 인지도 조사 = Recognition Study on Introduction of HACCP to Industry Foodservice

다국어 초록 (Multilingual Abstract)

For the introduction of HACCP to industry food service, a survey was conducted from 150 dieticians and 40 managers on their recognition on HACCP system. The questionnaire of the survey included the status of current food safety management, management responsibilities, recognition on HACCP, problems in HACCP introduction. The majority of respondents was satisfied with the current food safety management, and the food service managers were more confident than dieticians in terms of food safety. Foodservice managers (100%) and dieticians (96%) recognized HACCP system; however, they responded the application of HACCP to industry food service were only 27% and 12.5%, respectively. They pointed out the reasons that they cannot introduce HACCP to their industry food service were the lack of benefits and good facilities. Dieticians strongly recognized the need of correction of food safety management in industry food service, compared with food service managers. The results suggest that the introduction of HACCP to industry food service should be accomplished by continuous education and information on food safety, improving facilities and a variety of benefits to HACCP-implemented companies from the government.