충북지역 학교급식 부식납품업체의 위생관리 분석

• 영문명: Evaluation on Sanitation Management of Suppliers for School Foodservice Operations in Chungbuk Province
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 박보영(Bo Young Park) 이영은(Young Eun Lee)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제14권 제2호, 49~58쪽, 전체 10쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2010.12.30

영문 초록

The purposes of this study were to evaluate the sanitation management of school foodservice suppliers and to suggest ways to increase foodservice quality and promote efficient operations in the future. A questionnaire survey was provided to 45 school foodservice suppliers and 302 school foodservice dietitians and the return rates were 80.0% and 70.2%, respectively. The survey period was from July 4, 2008 to July 31, 2008. The collected data were statistically analyzed with the SPSS package program. The results were as follows : A total of 36 vendors supplied agricultural products, kimchi, industrial products and 76.4% of dietitians checked 1∼3 suppliers twice per year. The evaluation tool for sanitation management was composed of 42 checklist items and used to assess 6 categories ; personal sanitation, operational sanitation, sanitation education, facilities sanitation, transportation sanitation and the others. 97.2% of the suppliers practiced health inspection once per six months. Among the checklists of operational sanitation category 38.2% of suppliers just kept the inspection document for 2 years and despite 5.9% of them used underground water, 2.9% of them didn't implement any inspection. School foodservice suppliers evaluated the performance level of the personal sanitation and operational sanitation categories. School foodservice dietitian and suppliers assessed the performance level of other categories. The performance level of personal sanitation and operational sanitation was 3.86 and 4.28 out of 5 points. The performance level of facilities sanitation evaluated by dietitians and suppliers was 3.26 and 4.06 out of 5 points. The performance level of transportation sanitation evaluated by dietitians and suppliers was 3.40 and 4.35 out of 5 points. The dietitians evaluated the lowest points of 2.91 out of 5 points on temperature control over food material selection operations among the checklist items.

목차

Ⅰ. 서론

Ⅱ. 연구대상 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 요약 및 제언

키워드

Sanitation Suppliers School foodservice Quality