보육시설 급식소 업무 종사자의 HACCP 인지도 및 급식소 시설과 운영 현황

Abstract

For qualitative improvement of sanitary control in childcare foodservice centers, this study conducted a survey about HACCP awareness, intention for practice, and status of equipment, facility, and status of foodservice center operation documents on foodservice center-related workers such as director, cook, and nursing teacher. Based on the survey result, this study aims to identify the measures on establishing the systematic sanitary control system in childcare foodservice centers and suggest base data on establishing the plan for HACCP system application. The analysis results were as follows. In this study, 167 workers at childcare facilities in Seo-gu, Yeongdo-gu, Busan, and 89 foodservice centers responded to the survey. Among the respondents, 35.9% of them were directors, 46.1% were cooks, 2.6% of them were nursing teachers, and 5.4 % of them were working as both director and cook. In the survey on the most effective way for informing the consumer about HACCP, the promotion through broadcasting media such as television and television (57.5%) and promotion through sanitary education showed the highest ratio. Thus, there should be planned promotion and increased number of HACCP-themed education. In the survey result for ‘Possibility of introducing HACCP system on childcare foodservice center’ and ‘Intention to introduce HACCP system in satisfying the condition’, 67.1%, 73.7% of the total respondents answered ‘Yes’. The survey results implied that the workers at childcare foodservice centers had relatively positive thoughts on introducing HACCP to the childcare food service centers. In the question on the difficulties for introducing HACCP system to childcare food service centers, 58.7% of the respondents answered ‘Insufficient facility and equipment’. In the survey on status of equipment and facility at foodservice centers, 11.2% of the respondents answered that they had an electric heat sterilizer. Such result showed that although the childcare foodservice centers had fundamental facility and equipment, such facility and equipment were insufficient in satisfying the contents of HACCP evaluation table for foodservice centers. The childcare foodservice centers lack those facilities and equipment because of the financial issues. Therefore, it is necessary to continuously arrange additional measures through support and research on support for childcare foodservice centers. Among the less then 10% of the respondents answered that they had 4 documents including refrigerator temperature chart, raw vegetable sterilization chart, cooking process chart, meal distribution chart, and cleansing·sterilization chart. Such result implies that there should be constant research on setting the critical control point suitable for childcare foodservice centers and that systematic sanitary control should be conducted through management and record based on the critical control point.