Analysis of Sanitary Knowledge and Sanitary Management Performance of School Foodservice Workers in Jeonbuk Area Jang, Kyoung A Department of Nutrition and Education, Graduate School of Education, Woosuk University, Jeonbuk, Korea The purpose of...
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https://www.riss.kr/link?id=T14476313
완주: 우석대학교 교육대학원, 2017
학위논문(석사) -- 우석대학교 교육대학원 , 교육학과(영양교육전공) , 2017. 2
2017
한국어
372.44 판사항(5)
전북특별자치도
Analysis of Sanitary Knowledge and Sanitary Management Performance of School Foodservice Workers in Jeonbuk Area
viii, 77p.: 삽도; 26cm.
우석대학교 논문은 저작권에 의해 보호받습니다.
지도교수:우자원
참고문헌: 62-67p.
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다운로드다국어 초록 (Multilingual Abstract)
Analysis of Sanitary Knowledge and Sanitary Management Performance of School Foodservice Workers in Jeonbuk Area Jang, Kyoung A Department of Nutrition and Education, Graduate School of Education, Woosuk University, Jeonbuk, Korea The purpose of...
Analysis of Sanitary Knowledge and Sanitary Management Performance of School Foodservice Workers in Jeonbuk Area
Jang, Kyoung A
Department of Nutrition and Education, Graduate School of Education,
Woosuk University, Jeonbuk, Korea
The purpose of this study is to provide the basic data for securing the safety of school meals and improving quality of sanitation and feeding through systematic and effective sanitary education by recognizing the attitude and necessity of sanitary education for school foodservice workers and figuring out the sanitary knowledge and the sanitary management performance for the workers.
The results of this study are as follows.
First, the cooking workers were all women and 32.5% of them were in the age of 46 to 50. And 73% of them were high school graduates. The employment type was mostly unlimited contract worker (85%). When it comes to the work experience, ‘experience with more than 10 years’ was 37.6% and 'having a cook license' was 80.7%. Their job position was mostly culinary staff (85.4%).
Second, as for the type of school, the foodservice workers were employed mostly in high school(50.7%), and in private school(51.5%). And 74.8% of them were employed in independent cooking school. As for the number of meal service, ‘One meal’ per day was 49.7%. The number of meals served per day for students and teachers was mostly less than 1,000 to 1,500 (39.4%). And the number of culinary employees was shown as 5 to 10 (54.4%) and as for the working hours per day, ‘wihtin 8 hours’ was the highest at 58%.
Third, as for the current situation and recognition of sanitary education of cooking workers, ‘experience of sanitary education’ was shown as 100%. ‘Once per month’ as the number of sanitary education was 64.6%. ‘Dietitian’ as the person who is in charge of sanitary education was shown as 99.3%. ‘Distribution of educational material (handout)’ as sanitary education method was the highest at 67%, ‘absolutely necessary’ as the necessity of sanitary education was shown as 78.1% and ‘applied always’ as the application of sanitary education contents was 70.4%. ‘Highly applied’ as the experience of improving work after sanitary education was 44.5% and 'Lack of time and heavy works' as the reason not to apply the sanitary education contents to work was 59.45%. 'Distribution of education material (handout)' as effective sanitary education form was the highest at 36.9%.
Fourth, as for the cooking workers’ sanitary knowledge. the correctness rate of the overall sanitary knowledge was 92.07%. And the correctness rate of sanitary knowledge for the environment was the highest st 99.1% among the five areas such as personal sanitation, food sanitation, cooking process and work sanitation, sanitary knowledge for the kitchen equipment, and sanitary knowledge for the environment. Among them the part of ‘cooking process and work sanitation’ was the lowest at 80.1%.
Fifth, as for the sanitary management performance using the Liker 5 point scale, the overall sanitary management performance was shown as 4.50. The lower parts than the overall performance average (4.50) were shown as ‘the cooking process and work sanitation’, ‘food sanitation’, ‘sanitary knowledge for the kitchen equipment’, and ‘the environmental sanitation’.
Sixth, total sanitary knowledge of the school foodservice culinary workers was shown as significantly different depending on their job position.
Seventh, the difference of total sanitary knowledge according to the general condition related to school foodservice of the culinary workers was shown as significantly different depending on the school classification(elementary, middle, and high school). school type(national, public, and private school), the number of meal service per day, the number of meals served per day for students and teachers, the number of employees, and the working hours per day.
Eighth, the sanitary management performance according to the general condition of school foodservice culinary workers showed statistically significant difference depending on the employment type and the job position.
Ninth, the sanitary management performance according to the general condition related to school foodservice of the culinary workers showed statistically significant difference depending on the type of foodservice facility, the school type, the number of meal service per day, the number of meals served per day for students and teachers, the number of employees, and the working hours per day.
Tenth, the sanitary knowledge and the sanitary management performance were shown as positively correlated. It was found that the higher the knowledge of sanitation, the higher the sanitary management performance.
Eleventh, as to the effect of sanitary knowledge on the sanitary management performance level, the sanitary knowledge was shown as significantly influential to the sanitary management performance level (F = 6.077, p <0.001). In addition, the knowledge about ‘the cooking process and the work sanitation’ area showed a positive (+) effect on the performance level. It was found that the higher the knowledge about ‘the cooking process and work sanitation’, the higher the sanitation management performance.
In conclusion, it was revealed that it is necessary to improve the sanitary knowledge level of cooking workers and to develop various education methods and standardized sanitary education materials, because the sanitary knowledge of cooking workers had an influence on the sanitary management performance level. It is considered that a series of motivation program should be developed so that sanitary knowledge of the cooking workers can be utilized more easily at work.
국문 초록 (Abstract)
전북지역 학교급식 조리종사자의 위생지식과 위생관리 수행도 분석 교육대학원 영양교육전공 장 경 아 본 연구는 전북지역 학교급식 조리종사자를 대상으로 위생지식과 위생관리 수행...
전북지역 학교급식 조리종사자의 위생지식과 위생관리 수행도 분석
교육대학원
영양교육전공
장 경 아
본 연구는 전북지역 학교급식 조리종사자를 대상으로 위생지식과 위생관리 수행도를 알아보고, 그에 따른 위생지식 및 위생관리 수행도를 파악하여 위생교육에 대한 태도와 필요성을 재인식시키고, 체계적이며, 효율적인 위생교육을 통한 학교급식의 안전성 확보와 위생 및 급식의 질적 향상을 위한 기초자료로 제공하고자 하였으며, 그 결과는 다음과 같다.
첫째, 조리종사자의 일반적 사항을 살펴보면 100%가 ‘여자’이고, 평균 연령은 50.8세였으며, 46∼50세가 32.5%로 가장 많았으며, 최종학력은 ‘고등학교 졸업’이 73%로 가장 많았으며, 고용형태는 ‘무기 계약직’이 85%로 가장 높게 나타났다. 근무경력은 ‘10년 이상 경력자’가 37.6%, 조리사면허증 소지 유무는 ‘있다’가 80.7%로 나타났다. 직위는 ‘조리원’이 85.4%로 가장 높게 나타났다.
둘째, 조리종사자의 학교급식 일반적 사항을 살펴보면 급식소 유형은 고등학교가 50.7%로 가장 많았고, 학교유형은 ‘사립’학교가 51.5%, 급식관리 방식은 ‘단독 조리교’가 74.8%로 나타났다. 1일 급식횟수는 ‘1식’ 49.7%, 1일 급식인원은 ‘1,000∼1,500명 미만’이 39.4%, 조리원 인원수는 ‘5∼10명’이 54.4%, 1일 근무시간은 ‘8시간 이내’가 58%로 가장 높게 나타났다.
셋째, 조리종사자의 위생교육 현황 및 인식도를 살펴보면 ‘위생교육 경험’이 100%, 위생교육의 횟수는 ‘월 1회’가 64.6%, 위생교육 담당자는 ‘영양(교)사’가 99.3%, 위생교육방식은 ‘교육자료(유인물)배부’가 67.5%로 가장 높게 나타났다. 위생교육 필요성은 ‘반드시 필요하다’가 78.1%, 위생교육 내용을 작업 시 적용은 ‘항상 적용 한다.’가 70.4%로 가장 높게 나타났고, 위생교육 후 작업개선 경험은 ‘많다’가 44.5%, 작업에 적용하기 어려운 이유로는 ‘업무과중 및 시간부족’이 59.45%, 효과적인 위생교육 형태는 ‘교육자료(유인물)배부’가 36.9%로 가장 높게 나타났다.
넷째, 조리종사자의 위생지식에 대한 평가를 살펴보면 전체 위생지식에 대한 정답률이 92.07%로 나타났고, 개인위생, 식품위생, 조리공정 및 작업위생, 기기 및 기구 위생지식, 환경 위생지식의 5개 영역 중 환경위생 영역의 위생지식이 99.1%로 가장 높게 나타났으며, 조리공정 및 작업위생 영역이 80.1%로 가장 낮게 나타났다.
다섯째, Liker 5점 척도를 이용한 위생관리 수행도 평가를 살펴보면 전체 위생관리 수행도는 5점 만점에 4.50점의 평균을 보였으며, 개인위생영역을 제외한 조리공정 및 작업 위생, 식재료 위생, 기기 및 기구위생, 환경위생 영역이 모두 평균 이하의 위생관리 수행도를 보였다.
여섯째, 조리종사자의 일반적 사항에 따른 위생지식에 대한 차이는 직위에 따라 통계적으로 유의하게 차이를 나타내었다.
일곱째, 조리 종사자의 학교급식 일반적 사항에 따른 위생지식에 대한 차이는 학교 구분(초, 중, 고), 학교 유형(국립, 공립, 사립), 1일 급식 횟수, 1일 급식 인원, 종사자 인원수, 1일 근무 시간에 따라 통계적으로 유의한 차이를 나타내었다.
여덟째, 학교급식 조리종사자의 일반적 사항에 따른 위생관리 수행도의 대한 차이는 고용형태, 직위에 따라 통계적으로 유의한 차이를 나타내었다.
아홉째, 조리종사자의 학교급식 일반적 사항에 따른 위생관리 수행도의 대한 차이는 급식소 유형, 학교 유형, 1일 급식 횟수, 1일 급식인원, 종사자 인원수, 1일 근무 시간에 따라 통계적으로 유의한 차이를 나타내었다.
열 번째, 위생지식과 위생관리 수행도와는 양의(+) 상관관계를 나타냈으며, 조리종사자의 위생지식이 높을수록 위생관리의 수행도가 높은 것으로 나타났다.
열한 번째, 위생지식이 위생관리 수행수준에 미치는 영향을 살펴보면, 위생지식이 위생관리 수행수준에 통계적으로 유의한 영향을 주는 것으로 나타났다(F=6.077, p<0.001). 또한, 조리공정 및 작업위생 영역은 수행수준에 정(+)의 영향을 미치는 것을 나타내어 조리공정 및 작업위생 지식이 높을수록 위생관리 수행도가 높아지는 것으로 나타났다.
이상의 결과, 조리종사자의 위생지식이 위생관리 수행도에 영향을 미치는 것으로 나타나 조리종사자의 위생지식 수준의 향상을 위하여, 다양한 교육 방법과 표준화된 위생교육 자료의 개발이 필요할 것으로 사료되며, 위생교육을 통한 위생지식을 업무에 잘 활용하고 실천 가능 하도록 실천의지를 높일 수 있는 동기부여 방안이 모색되어야 할 것으로 사료된다.
목차 (Table of Contents)