부산지역 고등학교 급식 조리종사자의 위생교육현황과 위생지식

Abstract

This study was conducted to evaluate the status of hygiene education and hygiene knowledge of high school foodservice employees in Busan area and we provide the base data for the systermatical efficient hygiene education. As the method of this study, 186 questionnaires prepared using the questionnaire method were distributed to foodservice employees of the five high school in Busan area and 178 questionnaires were returned(the return rate at 95.7%). 175 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 1, 2014 to December 26, 2014. This study results are as follows. 1. In current situation of hygiene education, ‘verbal education’ and ‘materials distribution’ occupied 97.1%. The proportion of those who have hygiene education experience by domain was personal hygiene (94%), food storage (98%), process control (98.5%), environment hygiene (98.0%), utensils and tools (98.6%) and food-borne disease and food microorganism (94.7%). As for the reasons for inability to practice hygiene education knowledge, habitual practice (38.9%) and follower of a business (36.0%) were most frequent. In reeducation after hygiene education, ‘always’ showed highest response with 80.0%. 2. The overall satisfaction, importance and application score of hygiene education among cooking employees was 4.20, 4.67 and 3.89, respectively. In degree of practice of hygiene education, a significant difference according to the working time was observed (p<0.001). As for reeducation, ‘always’ (3.96/5.00) was significantly higher than ‘case by case’(3.60/5.00) (p<0.05). 3. The overall hygiene knowledge score of the cooking employees was 83/100. By domains, average score of environment hygiene was 4.74/5.00, food-borne disease and food microorganism was 4.37/5.00, food storage was 4.26/5.00, utensils and tools was 4.00/5.00, working process was 3.98/5.00 and hygiene knowledge was 3.58/5.00. By items in hygiene knowledge, ‘knives, rubber gloves, and containers used for raw vegetables before disinfection are not required to be distinguished from those used for raw vegetables after disinfection’ (4.94/5.00) showed highest score and ‘frozen squids should be thawed within four hours in cold water or within 72 hours in a refrigerator.’ (1.60/5.00) showed lowest score. 4. In hygiene knowledge scores according to nutritionists provide reeducation after hygiene education, the hygiene knowledge score of ‘utensils and tools’ was significantly higher for ‘always’ (4.12/5.00) than ‘case by case’ (3.57/5.00) (p<0.05). 5. Hygiene education satisfaction and personal hygiene knowledge score showed a positive correlation (p<0.01). Hygiene education importance showed a positive correlation with personal hygiene knowledge score (p<0.05) and negative correlation with food-borne disease and food microorganism (p<0.05). The degree of practice of hygiene education and Utensils and tools showed a positive correlation (p<0.05). Satisfaction of hygiene education showed a positive correlation with importance of hygiene education as well as degree of practice (p<0.01), while importance of hygiene education showed a positive correlation with degree of practice (p<0.05). To sum up, to increase the hygiene knowledge level and degree of practice of education among cooking employees, managers should make efforts to increase the effects of education through diverse approaches using media, rather than verbal hygiene education. Moreover, establishment of recognition of the importance of hygiene education will be necessary. After training, continuous monitoring and feedback regarding the understanding about the education material and actual application should be provided. Concerning insufficient parts, reeducation must be followed frequently.