전주지역 학교급식 조리종사자의 위생지식 및 위생관리 수행수준 평가 = Evaluation of Knowledge and Practice Level of Hygiene for School Cafeteria Employees in Jeonju

다국어 초록 (Multilingual Abstract)

The purpose of this study is to assess the type of hygiene education required to be established at school cafeteria and to prepare a plan for proper trainning of cafeteria employees on the hygiene requirements in schools in Junju based on an evaluation of the present practices to arrive at any corrective education required. Questionaires were distributed to 67 nutritionists and 508 employees of school cafeterias in Junju. Following provides the summary and conclusion questionaire responses.
1. Most nutritionists provided verbal training to the school cafeteria employees at least once every month. This training included details of Personnal/Facility and Food Processing Hygiene, Food Poisoning and microorganism. As the academic ackground and experiences of nutritionists varied, there were differences in the contents of the hygiene education of different cafeterias.
2. The evaluation showed that the cafeteria employees had more knowledge of personal hygiene management, and the knowledge in descending order was, food processing hygiene, facility hygiene, food poisoning and the least knowledge about microorganism. The average score for all these criteria was 12.28 out of 15. As the personal characters of cafeteria employees varied, the knowledge of these employees were not the same.
3. The evaluation also showed tghat the cafeteria employee practice were high for facility hygiene and were lesser in the order from food poisoning and microorganism , personal hygiene and the least for food processing hygiene. As the personal characters of cafeteria employees varied, there were differences in the degree of hygiene practices for individuals. In the areas of food processing hygiene, and food poisoning and microorganism cafeteria employees persormed better a s their training frequency was higher.
4. The middle school cafeteria employees had lowest score in personal hygiene and elementary school cafeteria employees had high scores in the area of food processing hygiene and level of hygiene management.

목차 (Table of Contents)

• 목차
• 표목차
• Abstract = iv
• I. 서론 = 1
• II. 문헌적 배경 = 3
• 1. 학교급식 = 3
• 1) 학교급식의 변천과정 = 3
• 2) 우리나라 학교급식의 현황 = 4
• 2. 학교급식 위생관리 = 6
• 1) 학교급식 위생관련 법규 = 6
• 2) 학교급식 식중독 발생 현황 = 7
• 3. 학교급식 HACCP시스템 = 8
• II. 연구방법 = 11
• 1. 조사대상 = 11
• 2. 조사내용 = 11
• 3. 연구 절차 = 13
• 4. 통계처리 방법 = 14
• III. 연구결과 및 고찰 = 15
• 1. 조사대상자의 일반사항 = 15
• 2. 위생교육 현황 = 18
• 1) 위생교육의 현황 및 내용 = 18
• 2) 영양사의 인적특성 및 근무학교별 위생교육 내용 = 21
• 3) 영양사의 인적특성 및 근무학교별 위생교육 실시 횟수 = 22
• 3. 조리종사자의 위생지식 평가 = 23
• 1) 위생지식 평가 = 23
• 2) 조리종사자의 인적특성에 따른 위생지식 비교 = 26
• 4. 조리종사자의 위생관리 수행수준 평가 = 28
• 1) 위생관리 수행수준 평가 = 28
• 2) 조리종사자의 인적특성에 따른 위생관리 수행수준 비교 = 31
• 3) 조리종사자의 근무학교별 위생지식과 위생관리 수행수준 = 33
• 5. 위생지식과 위생관리 수행 수준의 상관관계 = 34
• 6. 위생지식과 위생관리 수행수준의 회귀분석 = 36
• IV. 결론 및 제언 = 37
• 참고문헌 = 41
• 부록 = 44