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RISS 인기검색어
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- 저자 : 어금희(Eo, Geum Hee) (검색결과 5 건)
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학교급식 조리종사자의 근무경력에 따른식품위생 교육효과에 대한 연구
어금희 ( Geum Hee Eo ),김정태 ( Jung Tae Kim ),배주은 ( Joo Eun Bae ) 대한영양사협회 2014 대한영양사협회 학술지 Vol.20 No.4
This study evaluated the effects of sanitary education administered to elementary and middle school foodserviceemployees with work experience. The subjects of this study were 360 school foodservice employees inGyeonggi-do during August, 2010. Sanitary education and awareness were assessed using three major dimensions:food sanitation (six items), personal hygiene (five items), and environmental sanitation (three items). Each dimension was categorized according to several items in the form of a self-evaluated Likert 5 pointscale. The data were analyzed using SPSS WIN Version 12.0 package. The results showed that employeeswho worked for 5∼10 years in the foodservice industry scored better in three dimensions before sanitary educationcompared to other groups. After sanitary education, all employees scored better in food sanitation thanbefore, and employees who worked less than 5 years scored better at personal hygiene dimension than othergroups. For environmental sanitation, employees who worked for 5∼10 years scored better than other groups. Employees who worked for more than 10 years scored worse before and after sanitary education but scoredhighest for sanitary awareness. Employees between the ages of 31 and 40 showed significantly differentscores before and after sanitary education.
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경기 북부 지역 초등학교 영양사의 식자재 공급관리에 대한 인식도 및 실천도
어금희 ( Geum Hee Eo ),박영심 ( Young Sim Park ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.4
The principal objective of this study was to assess dietitian`s awareness and performance with regard to food suppliers` selection guidelines and purchase guidelines for the receipt of safe food materials. A questionnaire was administered to 203 dietitians working at an elementary school in Gyeonggi North province, and 190 responses were ultimately returned. Excluding responses with incomplete answers and significant missing data, 161 responses(79.3%) were ultimately utilized for data analysis. We determined that meat/poulty and seafood were purchased mainly by manufacturer`s branch(59.8% and 78.3%), and processed food and kimchi were generally purchased by producer`s cooperatives(47.7% and 44.9%). 78.3% of the contracts were made via informal purchasing and the frequency of contracts was less than 3 times per year(53.4%). Market studies were conducted individually(54.7%), and by group(47.2%). Dietitian and parents volunteered(50.3%) or dietitians, and school and foodservice staffs(45.3%) participated-together in receiving and inspection. School contracted with 4~5(39.1%) and 6~8 food suppliers(29.8%). Dietitians(42.3%) or school councils(40.2%) evaluated food suppliers once per semester(60.2%). The majority of dietitians(96.3%) conducted sanitary education for food suppliers once per semester(68.3%). All 13 guidelines which were usually used to evaluate food suppliers were thought to be important(more than 4) based on a S scale(1: never important, 5: very important). Among them, `sanitary storage status of food products(4.85)`, `have a chill car(4.83)` and `proper control of refrigerator, freezer and storage room(4.81)` were the most crucial guidelines. As dietitians evaluated food supplier`s-observances of 13 guidelines, `have a chill car(4.89)`, `hold medical examination of employees(4.89)` and `hold liability insurance for handling product(4.80)` were fulfilled relatively well. The guidelines for conducting education for their employees(4.45) and keeping their establishment and equipment sanitary(4.79) were important, but were not observed well(3.39 and 3.37). Additionally, the difference between the importance and the observance score of the `HACCP certificate` were fairly signiticant(4.44 and 3.54). Dietitians tended to report that purchasing management related to the removal of food borne illness factors(4.71), return confirmation(4.50) and purchase specification(4.32) were important. The difference between importance and performance was highest in the process of changing food suppliers when the contracts were violated more than three times. Dietitian`s age, education work experience and employment type had no observable effects on how important they considered purchase management to be, but their work experience significantly affected performance in terms of the removal of foodborne illness factors(p<0.05). As supplier management is the most critical factor, it is clearly desirable to educate suppliers at specialized training centers and to supervise suppliers in accordance with the established sanitary guidelines.
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초등학교 급식 조리종사자의 위생지식 검사를 통한 교육 필요성 평가
어금희,류경,박신정,곽동경 대한영양사협회 2001 대한영양사협회 학술지 Vol.7 No.1
The study was conducted to assess sanitary concepts of employees and needs of HACCP-based sanitation training program for elementary school foodservice operations. Subjects consisted of 370 foodservice employees. Foodservice employees' demographic characteristics were surveyed, and their food sanitation knowledge was tested. Food sanitation knowledge included 4 dimensions of foodbome disease & food microbiology; sanitary management in food product flows; personal hygiene management; and equipment & facility sanitation management. The data were analysed using the SPSS package for descriptive analysis, t-test and ANOVA test. The average sanitation knowledge score was 9.5 out of 15. The working periods of foodservice employees were significantly(p<.01) related to food sanitation knowledge dimensions. Correct answering rate of 4 sanitation management dimensions were 74.4% in foodborne disease & food microbiology; 53.6% in sanitary management in food product flows; 78.7% in personal hygiene management; and 50.5% in equipment & facility sanitation management. 6 items in 4 sanitation knowledge dimensions under mean score were identified. Those items were temperature danger zone, thawing method of frozen foods, cooking & holding temperature, proper sampling & storage methods, proper storing methods in refrigerator, and proper washing & sanitizing method for utensils. Identified 6 items were included in 12 critical control points developed for the elementary school generic HACCP plan, and should be emphasized in implementing HACCP-based sanitation training program.
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