학교급식조리종사자의 식품위생안전성에 대한 지식,태도 및 실천에 관한 연구-제1보

• 영문명: Studies on the Food Hygiene & Safety Knowledge,Attitudes,and Practices of Kitchen Employees in Seoul Food-ServicePrograms-Part 1
• 발행기관: 한국환경보건학회
• 저자명: 김종규(Jong-Gyu Kim)
• 간행물 정보: 『한국환경보건학회지』제30권 제2호, 173~184쪽, 전체 12쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 2004.06.30

영문 초록

The purpose of the present study was to assess food hygiene and safety knowledge, attitudes, and practices of food-service personnel in school food-service programs and to find factors affecting their knowledge, attitudes, and practices. A self-administered questionnaire was offered to a random sample of 40 kitchen employees in elementary schools in one region of Korea, with 37 completing the survey, a response rate of 92.5%. The survey was carried out over a two-month period (April-May, 2001). Knowledge score of the employees was high with a mean/standard deviation of 4.75/ 0.32 on a 5.0-point scale. They had significantly lower attitude score (4.56 ± 0.33) and practice score (4.55 ± 0.45) compared to the score of knowledge (p<0.05). Logistic regression analysis showed that (1) the employees education level and work experience in school food-service programs affected their knowledge, (2) age, level of living, monthly income, and housing type affected their attitudes, and (3) monthly income, level of living, housing type, and work experience in school food-service programs affected their practices. Pearson s correlation analysis confirmed that the knowledge and attitude scores were significantly correlated (r=0.598, p<0.001). The results indicate that the knowledge, attitude, and practice levels of the employees regarding the food hygiene and safety were better than expected, however, the results suggest a need for the adoption of approaches which take account of socio-economic and environmental influences on behavior to improve and maintain their practice level. The food-handling practices of school food-service employees need to be monitored routinely in order to ensure that safe food is served to our school children.

목차

Ⅰ. 서론

Ⅱ. 연구방법

Ⅲ. 결과

Ⅳ. 고찰

Ⅴ. 결론

키워드

school food-service programs knowledge attitudes practices employees