Dieticians' perceived performance level and obstructive factors of HACCP system among elementary school food services in gyeongbuk province

Title
Dieticians' perceived performance level and obstructive factors of HACCP system among elementary school food services in gyeongbuk province
Author(s)
류경양지혜성봄이김미화[김미화]정현숙[정현숙]차명화
Issue Date
201411
Citation
Journal of the Korean Society of Food Science and Nutrition, v.43, no.11, pp.1774 - 1784
Abstract
The purpose of this study was to determine obstructive factors and performance level of the HACCP system among elementary schools in Gyeongbuk province. E-mail survey targeted 320 dieticians, and recovery rate was 74.1%. Consequently, 227 responses were analyzed. The questionnaire was composed of 58 items under four sections (general characteristics, dieticians' perceived HACCP performance level, dieticians' perceived CCP performance level, and obstructive factors of HACCP system implementation). The item with the highest rate of HACCP performance level was ��HACCP training for foodservice employees in schools (4.02��0.70)�� while the lowest counterpart was ��implementation of HACCP team meeting, reporting, and maintenance (2.74��0.99)��. The performance level of the item ��HACCP training for foodservice employees in schools�� was perceived as highest when the number of students eating school meals was greater than 1,101 (P<0.05). Moreover, CCP 4 (4.44��0.53) and CP 5 (4.44��0.51) showed the best performance, whereas CCP 1 showed the lowest performance level (3.90��0.60). Therefore, reinforcement of hygiene instruction in menu planning is perceived as necessary. CCP 1, CCP 6 (P<0.05), and CCP 3 (P<0.001) showed significant differences in performance based on the number of students eating school meals. Further, according to results regarding obstructive factors of HACCP system execution, ��general factor�� was the most severe obstructive factor in the application of HACCP (3.46��0.62). Among the ��factors pertaining to dieticians��, the item ��hardship of proper monitoring and micro-management due to overwhelming workload�� was most influential (3.46��0.96). Furthermore, the item ��low budget allocation by educational offices (3.90��0.88)�� was influential among the ��factors pertaining to school administrations��. In conclusion, the results of this research can help solve obstructive factors of elementary school food services and provide knowledge that is essential for the proper implementation of HACCP. ? 2014, Korean Society of Food Science and Nutrition. All rights received.
URI
http://hdl.handle.net/YU.REPOSITORY/30425http://dx.doi.org/10.3746/jkfn.2014.43.11.1774
ISSN
1226-3311
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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