서울지역 초등학교 급식종사자의 위생관련 업무수행도 분석 = The Evaluation of Foodservice Employees’ Sanitary Performance in Elementary School Foodservice Operations

다국어 초록 (Multilingual Abstract)

The purposes of this study were to measure the sanitation and hygiene practice level of elementary school foodservice operations and to provide effective methods for improving sanitary practices. The employees’ sanitation and hygiene competency list for school foodservice was developed on the basis of the job standardization and literature review. The competency list was divided into three parts; (1) before starting the work, (2) during the work, and (3) after the work. The foodservice staff’s sanitation and hygiene practice level were evaluated by dieticians and employees themselves. Dieticians and foodservice employees in 269 elementary schools located in Seoul were surveyed, showing high response rate of 97.5%. The collected data were processed using the SPSS package program for descriptive analysis and t-test. Most of the schools were found to have conventional foodservice systems(83.4%) and to be operated by contract management(94.8%). It was found that the highest practice level relating sanitation and hygiene was before starting the work and the lowest level was after the work. The items of ‘Do not clean dishes and utensils in production area’ and ‘Clean and sanitize all large stationary equipment after every use, and record equipment monitoring chart’ had the lowest scores by dieticians and employees.

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