IPA 분석을 활용한 피부미용업 사업주의 위생교육 중요도 및 만족도

박정연,이계영 한국디자인문화학회 2018 한국디자인문화학회지 Vol.24 No.4

Skin care industry provides service in human bodies and sanitation management is essential. In accordance with the current public sanitation act, employees engaged in the industry must complete legal required education for three hours every year. Most earlier studies on this theme stressed the importance of sanitation knowledge and practice by skin care therapists. Thus, there is little research on the educational satisfaction from sanitation education on educational subjects. This study investigated the significance-satisfaction of sanitation education among skin care business owners living in Gwangju and Jeollanam province who completed skin care sanitation education, identified educational contents needed for education, and attempted to provide basic data for providing methods of operating the subject-centered sanitation education. Results from this study are presented as follows. First, the validity of measuring results that conducted factor analysis to test the validity of measuring instruments was obtained. Five factors included educational environment, instructor competency, constitution of educational contents, administrative system, and job connection. Second, age was in the range of 40 to 50-year-old, the marriage status was married, academic graduation was college, income was ranged from two million won and three million won. Types of acquired certificates was skin care and experience in skin care for more than ten years was ranked highest. Third, the significance of each sector on sanitation education was relatively higher than satisfaction in terms of the difference between significance and satisfaction(p<.001). Regarding IPA analysis through the significance-satisfaction of sanitation education, “proposing clear educational objectives” and “instructor’s professional knowledge of educational contents” were included in the category of maintenance and intensity. “proposing clear educational objectives,” “instructor’s sound attire and appearance,” “instructor’s teaching skill and competence,” “administrative employee’s immediate response to problems,” “administrative employee’s efforts for making students comfortable,” and “administrative employee’s kindness” were included in categories needed with sustainable maintenance. On the contrary, “preannouncement on educational contents,” “relevance with educational contents and field” and “curriculum fit to the field” are included in the category for gradual improvement. “Sanitation and comfort in the educational environment,” “completion of educational facilities and device,” “convenient facilities in educational places,” “accessibility with educational places(transportation and parking),” “help in the field,” “improving professionality,” and “raising self-esteem in the field” were included in categories needed for improvement. Fourth, the necessity of educational sanitation contents showed the highest need for educating techniques by reflecting the trend. 피부미용업은 인체를 대상으로 하는 서비스 분야로위생적 관리가 매우 중요하며, 현재 공중위생관법에의거하여 매년 3시간의 법정 의무교육을 이수하여한다. 이와 관련한 그동안의 선행연구는 피부미용사의위생지식, 실천도의 중요성만 강조하는 연구들이 대부분으로 교육대상자의 위생교육을 통한 교육 만족도에관한 연구는 전무한 실정이다. 이에 본 연구는 광주⋅전남 소재의 피부미용업 사업주 중 피부미용 위생교육 이수자를 대상으로 위생교육에 대한 중요도-만족도를 조사하고, 위생교육 시필요한 교육 콘텐츠를 파악하여, 교육 수요자 중심의위생교육 운영 방안에 대한 기초자료를 제공하고자시도하였으며, 그 결과는 다음과 같다. 첫째, 측정도구의 타당성 검증을 위해 요인분석을실시한 결과 측정 척도의 타당성을 확보하였으며, 요인에는 교육환경, 강사역량, 교육내용구성, 행정시스템, 직무연계성 총 5개로 도출되었다. 둘째, 조사대상자의 일반적 특성에서 연령은 40-50 세 미만, 결혼여부는 기혼, 학력은 전문대 졸업, 소득은 200-300만원 미만, 취득 자격증 종류는 미용사(피부), 피부미용 현장경력은 10년 이상이 각각 높게 나타났다. 셋째, 위생교육에 대한 중요도-만족도 차이는 각 영역의 중요도가 만족도에 비해 상대적으로 높은 것으로 나타났으며(p<.001), 위생교육의 중요도-만족도를통한 IPA 분석은 유지 강화 항목에는 ‘강사의 강의준비도’, ‘강사의 교육내용에 대한 전문지식’이 해당되며, 지속유지가 필요한 항목에는 ‘분명한 교육목표 제시’, ‘강사의 옷차림과 용모 단정’, ‘강사의 수업진행 스킬과 강의력’, ‘행정 직원의 즉각적 문제 대처’, ‘행정 직원의 교육생 편의를 위한 노력’, ‘행정 직원의 친절성’ 이 해당된다. 반면, 점진적으로 개선이 필요한 항목에는 ‘교육 내용에 대한 사전 안내 여부’, ‘교육 내용과현장 연계성’, ‘현장 맞춤형 교육내용 편성’이 해당되며, 중점적으로 개선이 필요한 항목은 ‘교육 환경의위생⋅쾌적함’, ‘교육 시설과 장비 완비’, ‘교육 장소의편의시설’, ‘교육 장소의 접근성(교통, 주차)’, ‘분야에대한 도움’, ‘전문성 신장’, ‘분야에 대한 자긍심 고취’ 가 해당되는 것으로 나타났다. 넷째, 위생교육의 교육 콘텐츠 필요도는 트렌드를반영한 테크닉 교육’에 대한 필요도가 가장 높게 나타났다.

학교급식소와 외식업소 관리자의 위생교육 실태 및 위생지식 차이 분석

박상현(Sang Hyun Park),정현아(Hyeon A Jung),배현주(Hyun Joo Bae),주나미(Na Mi Joo) 대한지역사회영양학회 2009 대한지역사회영양학회지 Vol.14 No.3

The purpose of this study was to compare the status of sanitation education and sanitation knowledge in school foodservice with commercial foodservice. The survey sample was institutional foodservice directors (n=88) in A office of education and commercial foodservice directors (n=81) in B foodservice industry. The questionnaire requested information about demographic information, situation of sanitation education, contents of sanitation education practice, importance of sanitation education, and sanitation knowledge. Data were analyzed using frequencies, means, chi-square test, and t-test. Over half (52.1%) of the respondents were institutional foodservice directors, 47.9% of the respondents were commercial foodservice directors. The majority of institutional foodservice directors were 25-29 years of age (38.6%), over 10 years of working experience (63.6%) and commercial foodservice directors were 25-29 years of age (53.1%), 5-10 years of working experience (35.0%). 66.3% of the respondents were educated food safety once a month, but 8.6% of commercial foodservices were never educated. The majority of the respondents used printing materials (73.3%) or lecture (74.8%). The importance level of institutional foodservice directors about sanitation education was significantly higher than commercial foodservice directors. The average score of institutional foodservice directors` sanitation knowledge was 87.05/100.00. The commercial foodservice directors` sanitation knowledge 67.74 was significantly lower than institutional foodservice directors (p<0.05). Therefore, there should be a systematic education program designed for commercial foodservice directors. (Korean J Community Nutrition 14(3):306~315, 2009)

학교급식의 안전성을 위한 위생관리 및 교육에 대한 연구동향 분석

권대중(Kwon, Dae-Joong),박옥진(Park, Ok-Jin) 한국사회안전학회 2012 한국사회안전학회지 Vol.8 No.2

본 연구는 관리체계의 강화에도 불구하고 감소되지 않는 학교급식의 식중독 발생과 관련하여 학교급식에 위생 시스템이 도입된 1999년 이후부터 지금까지 학교급식의 위생관리 및 교육과 관련된 연구를 분석해보아 문제와 그 원인을 도출해보고 향후 위생관리와 교육에 대한 방향성을 제시하고자 하였다. 학교급식에 HACCP이 도입된 이후 지난 10여 년간 학교급식에 대한 위생관리 및 교육에 대한 연구는 끊임없이 이루어져 왔다. 특히 2004년부터 2007년까지는 활발하게 이루어졌으나 2008년도 이후는 저조한 편이다. 연구대상은 대부분이 조리과정에서 식품과 가장 밀접하게 접촉하는 조리종사자로 바람직하나 조리종사자를 관리하고 교육하는 영양사의 위생관리 수행수준 평가 및 위생교육에 대한 연구는 매우 제한적이다. 지역적인 연구현황을 보면 과반수이상이 서울지역에 편중되어 있다. 이외 충북, 경북이 각각 2편, 경기, 전주, 충남, 전남, 제주가 각각 1편으로 조사되었다. 강원과 충남은 10여 년간 연구가 한 번도 이루어지지 않아 지역별 편중된 연구의 심각성을 나타내고 있다. 위생관리 연구에서는 온도관리, 시설/설비 관리, 개인위생, 기록 및 보관(HACCP 관련) 등이 10여 년간 크게 개선되지 않고 있는 것으로 나타났다. 최근의 한 연구에서는 대부분의 항목에서 수행수준이 양호한 것으로 평가되었지만 서울 일부 학교에 국한된 한계점이 있다. 위생교육 연구에서는 교육이 ‘형식적이고 지식전달에 그친다’는 내용과 ‘실무와 맞지 않는다’는 의견이 공통적이었으며 위생교육의 실무적용 장애요인으로는 ‘시설, 설비 기구부족’과 ‘예산부족’ 그리고 ‘업무과중/시간부족’ 등이 있었다. 교육 매체의 효과와 개발에 관련된 연구는 거의 이루어지고 있지 않다. 연구된 교육매체는 대부분이 자료배부와 구두교육으로 나타났으며 그 효과는 매우 저조한 것으로 나타났고 매체개발은 2005년 경북대에서 개발한 연구가 한 건 있다. 위생관리와 교육 연구는 무엇보다도 개선되지 않는 부분에 대한 점진적인 연구가 필요하며 전국적인 조사가 이루어져야 한다. 또한 관리와 교육의 주체인 영양사에 대한 조사가 좀 더 확대되어야 하고 효율적인 교육매체의 개발과 교육방법론에 대한 연구가 필요하다고 사료된다. This research analyzed the studies associated with sanitation management and education of school foodservice until the present since 1999 in which the sanitation system was introduced to school foodservice in regards to occurrence of food-borne disease of school foodservice that was not reduced, in order to generate the problems and the causes and to suggest the direction about the sanitation management and education. Since the HACCP was introduced to school foodservice, there has been ceaseless researches on the sanitation and education for school foodservice over the last 10 years. It is notable that as for the current situation of regional research, more than half is concentrated in Seoul region. Other than this, it was investigated that 2 were in Chungbuk area and Gyeongbuk area each, and 1 for Gyeongi, Jeonju, Chungnam, Jeonnam, and Jeju. As for Gangwon and Chungnam, In the research on sanitation management, it was shown that temperature management, facility management, individual sanitation, record and custody (related to HACCP) and etc. have not been greatly improved over the last 10 years. In a recent research, although the level of performance was favorable in most of the items, it limitedly included only some schools in Seoul. In the sanitation education research, the education was commonly believed to be ‘too formal and only focused on delivering knowledge’ and ‘unrelated to practical works’, and the obstacles for practical application of sanitation education, included ‘insufficient facilities and equipments’, ‘insufficient budget’, and ‘excessive loads of works/insufficient time. There are rarely any research on the effect and development of education media. The researched education media was mostly shown as data distribution and oral training and it was found out to be very ineffective and as for the media development, there is one research developed from Kyungpook National University.

부산지역 사업체급식소 식품공급업자의 위생인식조사

최미옥,박은영,김지영 대한영양사협회 2001 대한영양사협회 학술지 Vol.7 No.1

It is thought that the sanitary perception and hygienic food treatment of food suppliers as the first handlers of foodstuffs are extremely significant for the safe and sanitary management of food in group meal services. So in this study, a survey of 103 food suppliers who provide raw materials for 80 meal services in business places around Busan area was conducted on general matters, participation in sanitation education, sanitary perception, sanitary treatment of foodstuffs, knowledge of sanitation, etc. The results of the survey are as follows: 1. 42.7% of the subjects have worked for the food supply companies for one to five years and the main job of 36.9% of them is delivery service. Food suppliers who handle over two foodstuffs are 68.9%. 2. Concerning the participation in sanitation education, 43.7% of the subjects have not experienced any such education. The reason of 23.3% of them for not having the education is that there have been no opportunity for them at all. And 83.5% of them regard the education on hygiene as necessary. 3. In the sanitary perception, 93.1% of the subjects considered the temperature control of the food delivery vehicles as important and 82.5% of them replied one of the leading causes of food poisoning as foodstuffs. 64.0% thought of their knowledge of food sanitation as not very good, but moderate. 4. Concerning sanitary treatment of foodstuffs, 50.5% of delivery vehicles were cleaned everyday and only 18% of them were internally sterilized everyday. 5.8% of the suppliers were wearing sanitary uniforms and 24.3% of them washed their hands while supplying food. 5. In the score of hygienic knowledge, the average score of all food suppliers was 60.6 point. In the score of hygienic knowledge on general matters, managing supervisors got 6.31±1.81, meat suppliers scored 7.08±1.37 and suppliers with 5 to 10 year careers recorded the highest point, 6.37±1.70. In the score of hygienic knowledge based on the perception of food sanitation, the food suppliers with the experience of sanitation education scored 6.42±1.93 point and the point was significant(p<0.01), compared with that of the food suppliers without the experience of sanitation education. The food suppliers who answered their knowledge was very good scored the highest point, 8.00±1.41. The food suppliers who replied that sanitation education was truly necessary recorded the hygienic knowledge score of 6.75±1.77, significantly(p<0.01) high. In the score of hygienic knowledge on the basis of the practical degree of sanitary handling of food materials, the food suppliers who answered they cleaned their delivery vehicles everyday scored 6.48±1.93, the food suppliers who answered they sterilized their delivery vehicles everyday scored 6.29±1.89, the food suppliers who answered they controlled the temperature of their delivery vehicles irregularly scored 6.58±1.79 and the food suppliers who answered they washed their hands every time when they were working scored 6.86±2.24, significantly (p<0.05) high in comparison with every item in other factors. And the food suppliers who answered they were wearing sanitary uniforms irregularly while supplying foodstuffs scored the highest point, 6.66±2.92.

수도권 지역 윈도우 베이커리의 위생 교육, 위생 지식과 위생 관리 현황에 관한 연구

항윤경(Yoon Kyung Hwang),우인애(In Ae Woo),이희태(Hee Tae Lee) 한국조리학회 2012 한국조리학회지 Vol.18 No.4

The purpose of this study is to investigate window bakery employees`` knowledge levels and performance in food sanitation. The questionnaire consists of education, knowledge and management levels for food sanitation. A total of 300 copies of questionnaire were distributed to window bakery employees, and 295 copies were used for the study among them. In the knowledge analysis of food sanitation, it had the highest percentage of correct answers for ``Clip fingernails short and do not use nail polish,`` but the lowest rank for ``Foodborne disease breaks out mainly in summer time.`` In sanitary management performance, ``Clip fingernails short and do not use nail polish``(4.67) and ``Wash hands after using toilet``(4.67) items showed high scores, but ``Have and use hand washer``(3.12) showed the lowest score as a result of knowledge analysis. The sanitary knowledge by job title showed that the scores of general managers were generally lower than those of others. The employees who had working duration less than 1 year had a high score in sanitary knowledge levels. The more the education of sanitation, the better the knowledge of sanitation, In sanitary management performance levels, the scores were high in personal hygiene, ingredients & preparation hygiene, facility & workplace hygiene in order. The scores of sanitary management performance levels were low for the employees who had less than 1 year working duration. The employees who had no sanitary training showed the low knowledge and sanitary management practice levels (p<0.05), The analysis of each question about sanitary management performance levels by age, job titles, frequency of sanitary education, and checklists revealed that the employees who had no sanitary training or no checklist showed the low sanitary management performance levels overall.

부산지역 제과제빵종사자의 위생요인에 대한 중요도와 수행도 평가

김소희(So-Hee Kim) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.4

본 연구는 부산시내 제과제빵 관련업계 종사자들을 대상으로 조사한 설문지 186부를 분석하여 현재 제과제빵종사자들에 대한 위생교육 실태와 제과제빵 위생요인의 중요도와 수행도에 대한 그들의 평가수준과 그 차이를 비교함으로써 제조 공정이나 특성이 다양한 제과제빵 분야에 적용할 수 있는 체계적인 위생관리의 도입과 종사자들의 효율적인 교육을 위한 기초자료를 얻고자 하였다. 제과제빵종사자들은 위생교육을 받은 적이 없는 종사자가 20.4%나 되었으며 주기적으로 받고 있는 종사자는 32.8% 정도였다. 위생교육이 주기적으로 이루어질수록 베이커리 현장에서 위생교육의 내용이 유의적인 차이를 나타내며(p<0.05) 잘 적용되고 있었고 위생교육의 내용을 적용 못하는 이유로는 ‘시설설비부족’을 가장 크게 생각하고 있었다. 중요도 평가를 분석한 결과 제과제빵종사자들은 경력이 오래될수록 위생요인들에 대하여 중요하게 생각하는 경향을 나타내었는데 특히 검수 위생과(p<0.05) 저장위생(p<0.01) 요인에서 유의적인 차이를 나타내었으며 최고경영자의 중요도 점수가 검수위생(p<0.05), 저장위생(p<0.01), 전처리위생(p<0.05), 제조위생(p<0.05) 요인에서 기술자나 보조기술자들의 점수보다 유의적으로 높게 나타났다. 수행도 평가에서도 경력이 많은 제과 제빵종사자가 경력이 적은 종사자보다 검수위생과 저장위생 요인의 수행도를 유의적인 차이(p<0.05)를 보이며 높게 평가하고 있었다. 위생교육경험에 따른 분석에서는 7가지 위생요인 모두에서 위생관리를 받은 종사자가 받지 않은 종사자보다 수행도를 높이 평가하고 있었는데 그중 검수위생과 전처리위생, 분배위생 요인에 대해 주기적으로 위생교육을 받은 종사자의 수행도 점수가 위생교육 경험이 없는 종사자의 수행도 점수보다 유의적인 차이(p<0.05)를 보이며 높았다. 제과제빵 위생요인의 중요도와 수행도의 전체 평균은 4.05/5.00, 3.76/5.00이었으며 개인위생 요인의 중요도와 수행도 점수가 가장 높았다. 제과제빵종사자들이 평가하고 있는 중요도와 수행도의 평균 갭지수는 -0.30으로 그들이 중요하다고 인지하는 만큼 실제 현장에서는 수행이 잘 되지 않는 것으로 생각하고 있었다. 제과제빵종사자의 중요도와 수행도의 격자도 분석 결과 ‘신규 품목/업체 선정 시 시험 성적서와 원산지 증명서 확인’, ‘검수 시 냉장ㆍ냉동식품 온도 확인’, ‘외포장 제거 후 위생용기에 담아 냉장ㆍ냉동고 보관’, ‘창고의 적절한 온도, 수분, 통풍이 잘 되도록 유지’, ‘식자재의 전처리 시간과 제과제빵 공정시간의 구분’, ‘전용 칼, 도마의 분리사용’, ‘제품판매 시 소비자에게 취식완료시간 알림’, ‘적절한 위치에 세면대 구비’의 항목들은 중요도와 수행도가 모두 낮았으므로 특히 검토 후 인식의 전환과 적극적인 직무수행을 유도할 수 있도록 집중 관리되어야 하며 위생교육 시 이 항목들에 대한 강조가 필요하다. 제과제빵종사자들의 모든 위생요인의 중요도와 수행도 간에는 상관계수 0.6 이상의 높은 유의적인(p<0.01) 양(+)의 상관관계를 나타내었으므로 제과제빵종사자들의 위생관리에 대한 중요도 인식의 향상을 통해 수행의지를 유도함이 중요하다. This study was conducted to investigate the state of hygiene education aimed for by bakers, and the evaluations of the importance and the performance concerning sanitary characteristics by the bakers. The questionnaires were administered to 186 bakers in Busan and the data evaluated by 5 scales method of Likert were statistically analyzed. 20.4% of bakers have not received hygiene education. Only 32.8% of bakers have experienced hygiene education regularly. The more the bakers were educated, the more they practiced the contents of hygiene education. The major reason of education unfulfilment was due to insufficient equipments and facilities. The scores of the hygienic performance of educated bakers were significantly (p<0.05) higher than those of uneducated bakers in food sanitation, especially for sanitary characteristics on inspection, pre-preparation and distribution. The mean scores of the importance and the performance evaluated by bakers were 4.05/5.00 and 3.76/5.00, respectively. The bakers assessed the highest scores on the importance and the performance of personal hygiene. The gap score was -0.30 between the importance and the performance for sanitary characteristics. The baker recognized that sanitary management was not performed as much as they recognized its importance. The importance and the performance grid of bakers revealed that the items of checking the certification for the origin of new food ingredient, inspecting deliveries as quickly as possible, separation between preparing and breading time, thawing frozen food under running tap water/in refrigerator, separating disposal gloves and utensils by the purpose, putting products in cleaned and sterilized utensils, letting consumes know the expiration date of products, preventing a rubber hose from being left on the kitchen floor, checking insect nets frequently and so on showed lower scores compared to the mean scores of the importance and the performance. The levels of the hygienic performance by bakers were positively correlated (p<0.01) with the recognitions of the importance on sanitary characteristics. These results might provide basic data for hygienic training and play a role on the improvement of the sanitary management in bakery.

인천지역 단체급식소별 조리종사자의 위생실천도 및 위생지식 비교 조사

이윤주 대한영양사협회 2003 대한영양사협회 학술지 Vol.9 No.1

The purposes of this study were to compare performance of HACCP-based sanitary management and sanitation knowledge of employees in some food services(hospital, elementary school, industry) in Inchon. Therefore, the survey questionnaire consisted of general background, sanitation performance, sanitation knowledge evaluation. The subjects were 370 employees in hospital, elementary school industrial food service. The statistical analysis of data was completed using SPSS program. The results were summarized as follows: 99.3% of surveyed employees were female. 95.7% of employees were attended sanitation education and 76.8% of them were educated once a month. Employees in school food service showed higher academic career than the other food service employees. The food service employees' performance level was high(4.48). The performance level of school employees was significantly higher compared to other food services(p<0.001). Average score of sanitation knowledge was 16.36/20. The school food service employees' knowledge 17.03 was also higher compared to other food services. There was no significant correlation between sanitary performance and knowledge for total score. But among items of sanitary performance, a personal hygiene and food sanitary was significantly correlated with sanitation knowledge. The results of survey imply that the suitable contents and methods of education and training must be developed. Also, Financial supports to install necessary sanitary facilities are very important in order to raise effectiveness of education.

논문 : 교육 받을 권리의 보장을 위한 교육제도 정비,개선의 법적 기준: 충훈고 사례를 중심으로

조석훈 ( Seog Hun Jo ) 대한교육법학회 2004 敎育 法學 硏究 Vol.16 No.1

단체급식유형별 조리종사자의 위생교육현황및 위생지식에 관한 연구: 대구·경북을 중심으로

김기진,박성수 한국외식경영학회 2008 외식경영연구 Vol.11 No.4

The study on sanitation education and knowledge of employees for food-service facility. Each types of food-service facility is divided into 4 group that middle school and high school, University, Company, Hospital. Analytical tests used include t-test, one-way ANOVA, and the Duncan's multiple rage test. In conclusion, it is extremly important to develop it's sanitation menu development based on the HACCP in case of small food service facility. In addition, in order to develop food-service facilities industry must be guide sanitation education and knowledge for employees that was also important to keep the food safe in this food-service facility. The study on sanitation education and knowledge of employees for food-service facility. Each types of food-service facility is divided into 4 group that middle school and high school, University, Company, Hospital. Analytical tests used include t-test, one-way ANOVA, and the Duncan's multiple rage test. In conclusion, it is extremly important to develop it's sanitation menu development based on the HACCP in case of small food service facility. In addition, in order to develop food-service facilities industry must be guide sanitation education and knowledge for employees that was also important to keep the food safe in this food-service facility.

연구논문 : 충북지역 단체급식 영양사의 위생교육 실행 수준에 따른 조리종사자의 위생관리 실천 수준

이재영 ( Jea Young Lee ),연미영 ( Mi Yong Yon ),이유진 ( Yu Jin Lee ),김운주 ( Woon Ju Kim ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.2

The purpose of our study was to examine the effects of dietitians` sanitation training performance on the sanitation knowledge and management practice level of culinary employees. We developed a questionnaire to measure the sanitation knowledge and management practice level of culinary employees and the sanitation training performance of dietitians. The questionnaire was completed by 53 dietitians and 337 culinary employees working in food service in the Chungbuk Province. We found that the sanitation training performance of dietitians had a significant positive affect on the sanitation knowledge and management practice level of culinary employees. There was also a correlation between sanitation knowledge and the management practice level of culinary employees. We conclude that sanitation training performance by dietitians is an effective method of improving the sanitation knowledge and management practice level of culinary employees. Thus, we suggest strengthening the sanitation training programs given by dietitians to improve food hygiene and safety in the foodservice industry.