A Study on the Hygiene Practices of Foodservice Employees by Hygiene Education and Work Environment in the Gyeongnam Area
Journal of the Korean Dietetic Association
; : 209-222, 2013.
Article
in Ko
| WPRIM
| ID: wpr-163453
Responsible library:
WPRO
ABSTRACT
This study examined the hygiene practices of contract foodservice employees and investigated the influence of education and work environment on these hygienes practices. A questionnaire was distributed to 250 contract foodservice employees and a total of 232 responses were received and analyzed. The overall score for hygiene practices of contract foodservice employees was 3.89 based on a 5-point scale. Cross-contamination was prominent (highest score at 4.46) and the heating temperature was less prominent (lowest score at 3.49). The factors most affecting contract foodservice employees were their work period, the size of the contract foodservice management company, the number of meals served daily, the frequency of meal service per day and the frequency of hygiene education. Compared to small and medium-sized contract foodservice management companies, the major contract foodservice management companies showed higher scores for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection (P<0.01), and personal hygiene (P<0.05). The frequency of hygiene education had a significant effect on the performance levels for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection control (P<0.001), food supply control (P<0.05), and personal hygiene (P<0.05). From these results, to increase the sanitation quality of contract foodservice operations, hygiene practice levels need to increase and hygiene education systematically should be enforced for foodservice employees.
Key words
Full text:
1
Index:
WPRIM
Main subject:
Sanitation
/
Disinfection
/
Hygiene
/
Surveys and Questionnaires
/
Contracts
/
Meals
/
Food Supply
/
Hot Temperature
/
Heating
Limits:
Humans
Language:
Ko
Journal:
Journal of the Korean Dietetic Association
Year:
2013
Type:
Article