Assessment of Hygiene Knowledge and Recognition on Job Performance Levels for HACCP Implementation for Dieticians and Employees at Contract Foodservices
Journal of the Korean Dietetic Association
;
: 261-271, 2004.
Article
in Korean
| WPRIM
| ID: wpr-48513
ABSTRACT
The purpose of this study was to provide basic data for practical HACCP training. A survey was conducted and analysed on 46 contract foodservices 13 "Appointed" foodservices (appointed by Korean Food & Drug Administration), 17 "Voluntary Applying" foodservices (voluntarily applied HACCP, but not appointed), 16 "Non-applying" foodservices (not applied HACCP). Hygiene knowledge and recognition on job performance levels for HACCP application for 46 dieticians and 361 employees were surveyed. According to the survey, 61.5% of the "Appointed" dieticians took HACCP training from outside the company, 58.8% of "Voluntary Applying" dieticians took in-house HACCP training, and 62.4% of "Non-applying" dieticians have not taken any HACCP training. As for the comparison of hygiene knowledge, total mean of employees (6.38) showed significantly lower average than that of the dieticians (7.82) (p<0.001). From the result for recognition on job performance levels, total mean of dieticians (3.91) indicated generally good performance while employees (3.41) (p<0.001) showed considerably lower recognition. Hygiene knowledge and recognition on job performance levels of both dieticians and employees showed considerably close correlation (p<0.01 or p<0.05).
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Hygiene
/
Hazard Analysis and Critical Control Points
/
Nutritionists
Language:
Korean
Journal:
Journal of the Korean Dietetic Association
Year:
2004
Type:
Article
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