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RISS 인기검색어
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- 저자 : 어금희 ( Geum Hee Eo ) (검색결과 4 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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서울 거주 여성의 도마 이용과 위생관리 실태 조사 및 도마의 미생물학적 분석
박인숙(Park, In Sook),윤진아(Yoon, Jin A),어금희(Eo, Geum Hee),박경란(Park, Kyung Lan) 한국생활과학회 2016 한국생활과학회지 Vol.25 No.5
In this study, we investigated the hygienic attitude in utilization of cutting board among women living in Seoul; in addition, associated microorganisms were analyzed. The subjects were mostly in their 40’s and 50s, high school graduates from middle-income group, and married for 21 to 30 years. The survey on utilization of cutting board indicated that 54.0% subjects had 2 boards, 81.0% used no classification of boards for meat or vegetable purposes, and 77.0% cleaned boards after using for meat purposes. The cleaning methods included the use of detergent (75.4%), sanitation treatment (67.5%), and sterilization by sunlight (33.3%). Using two boards correlated significantly with income, education and marriage term, non-classification for meat or vegetable purposes correlated significantly with income and education, and cleaning method correlated significantly with place of food purchase, sterilization by sunlight correlated significantly with age. The awareness and practice level for the sanitation of board were 98.4% and 3.87/5 points, respectively. The practice level for sanitation correlated significantly with age and place of food purchase. The practice level of sterilization correlated significantly with the number of boards, classification for use, cleaning after use for meat purposes, washing with boiling water, and sterilization. Total coloforms were detected at 1.14 log CFU/100㎠ in boards that were cleaned with detergent, but non-detectable in boards that were cleaned in boiling water. Overall, the cutting boards showed 26.7% total coliforms and 79.2% aerobic bacteria. In conclusion, house wives in Seoul showed awareness of sanitation practice in utilization of cutting board, but did not practice good hygiene, especially interms of classification foruse, cleaning, and sterilization methods. The detection of total coliform and aerobic bacteria indicated the high risk for food-borne disease in the home environment.
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