부산 특급호텔 조리사의 위생에 관한 중요도 및 수행도

Abstract

Abstract This study aims to examine the current status of sanitation importance, sanitation performance, and hygiene education of chefs in six deluxe hotels in Busan, thereby providing educational data necessary for research on prevention of hygiene-related incidents and development of programs on hygiene management according to job level and working place. As the method of this study, three hundred and fifty questionnaires prepared using the questionnaire method were distributed to employees working in kitchens of the six deluxe hotels and 330 questionnaires were returned (the return rate at 94.3%). Two hundred eighty nine questionnaires excluding those with insincere answers were used as the final statistical data. SPSS ver 18.0 was used for data processing. The survey period was from December 28, 2013 to January 17, 2014. This study results are as follows. The rate of males was 66.1%, the rate of those aged 36 or older was 38.8%, and the rate of those with over six years of experience was 39.4%, and the rate of those in charge of western food was 43.2%. Regarding the current status of hygiene education, the highest rate of employees received hygiene education once to twice and the hight rate of employees (57.3%) received thirty to sixty minutes of education. Hygiene education instructor in hotel accounted for 46.7% and Hygiene education instructor in hotel + invited hygiene specialist made up 43.5%. 49.8% of employees received online education. The mean score of importance was 4.33/5.00. By each area, the score of inspection hygiene, cooking hygiene, storage hygiene, personal hygiene, and environmental facility hygiene was 4.42, 4.34, 4.31, 4.30, and 4.33, respectively. Regarding the scores of the items of importance, there was no significant difference in general characteristics of subjects but in differences according to working places, those who engaged in Japanese foods and bakery showed significantly high importance scores (p<0.01). In differences according to the current status of hygiene education, the respondents obtained significantly high scores in provision of online education (p<0.05), storage hygiene (p<0.05), personal hygiene (p<0.01), and environmental facility hygiene (p<0.05). The mean score of performance was 4.23/5.00. By each area, the score of inspection hygiene, cooking hygiene, storage hygiene, personal hygiene, and environmental facility hygiene was 4.29, 4.22, 4.20, 4.20, and 4.24, respectively. Although there was no significant difference in general characteristics of subjects, in differences according to working places, those who had worked for over 15 years had significantly higher scores than those who had worked for shorter than one year (p<0.05), and as for job title, chefs obtained higher scores in the total score of performance (p<0.05), inspection hygiene (p<0.01), and environmental facility hygiene (p<0.05) than cooks and cook helpers (p<0.05). In differences according to the current status of hygiene education, the group which learned hygiene education once to twice exhibited significantly lower scores than the group which six times in the total score of performance (p<0.05), storage hygiene (p<0.05), and personal hygiene (p<0.05). As for hygiene education instructors, the levels of personal hygiene (p<0.01) and environmental facility hygiene (p<0.05) were significantly higher in hygien education internal instructor + external specialist than the group which Internal instructor and the score of performance was significantly higher when online education was provided than when not (p<0.05). According to the grid analysis result of importance and performance in deluxe hotel chefs' hygiene. Keeping ice-machine to prevent the bacterial multiplication was in the quadrant 2 with high importance and low performance. Deluxe hotel chefs well performed the areas which they thought highly of and had low performance in the areas they did not consider important. In the grid analysis of items according to working places, the items with high importance but low performance included keeping food materials in order within 30 minutes after ingredient inspection, management of ice machines aimed at preventing bacterial proliferation, and management of kitchen floor to be clean in the area of Korean foods, not refreezing defrosted foods, utilization of cutting boards after color discrimination for the purpose of preventing cross pollution, cleaning the hands with a soap before initiating cooking, and management of hygiene clothes and hats to be clean in the area of Chinese foods, and conducting defrosting of materials in refrigerators and utilizing them within 48 hours, not refreezing defrosted foods, not performing cooking or taking appropriate action when the hands are hurt, labelling detergents and disinfectants and storing them in separation from foods. Therefore, measures to heighten performance should be studied.