Hye-Yeon Lee; Hyun-Joo Bae

doi:10.5720/kjcn.2016.21.1.84

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Research Article
Developing Food Safety Education Program for Employees at School Foodservice Implementing HACCP: Hye-Yeon Lee, Hyun-Joo Bae; Korean Journal of Community Nutrition 2016;21(1):84-92.
DOI: https://doi.org/10.5720/kjcn.2016.21.1.84
Published online: February 29, 2016

Department of Food and Nutrition, Daegu University, Gueongbuk, Korea.

Corresponding author: Hyun-Joo Bae. Department of Food and Nutrition, Daegu University, 201 Daegudae-ro, Jillyangup, Gyeongsansi, Gyeongbuk, 38453, Korea. Tel: (053) 850-6835, Fax: (053) 850-6839, bhj@daegu.ac.kr

• Received: January 12, 2016 • Revised: February 17, 2016 • Accepted: February 17, 2016

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Abstract
REFERENCES

Abstract

Objectives
This study was performed to develop a food safety education program for school foodservice employees and evaluate its effectiveness.
Methods
Food safety education programs were made into two levels; one for new employees in school foodservice and another for employees in charge of Critical Control Point (CCP) monitoring. The programs were for 40-minute-long lecture using PowerPoint. The effectiveness of these programs were assessed based on eleven evaluation items by school foodservice dieticians (n=30) and the Hazard Analysis Critical Control Point (HACCP) specialist (n=13). All statistical analyses are conducted by SPSS package program (ver 20.0).
Results
According to the results of evaluating the food safety education program by dietitian and HACCP specialist, the overall satisfaction score was 4.14, evaluated by 5 point scale. There were no significant difference in results of evaluation between dieticians and HACCP specialists. The score of 'it is helpful to work' and 'pictures, images and charts are pertinent to study' were higher than others while the score of 'education contents is pleasant and interesting' and 'screen is pleasant and interesting' were the lowest among all evaluation items.
Conclusions
To increase the school foodservice quality, employees should be offered regular food safety education and training through effective education media including prerequisite program and HACCP manual for school foodservice.
Keywords: food safety education program; school foodservice employee; CCP monitoring; prerequisite program; dietician

REFERENCES

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Fig. 1

Examples of education contents for new employees in school foodservice establishments

Fig. 2

Examples of education contents for employees in charge of CCP monitoring in school foodservice establishments

Table 1

Sanitation education contents for school foodservice employees

Table 2

Characteristics of the study subjects

1) Mean±SD

Table 3

Comparison analysis of evaluating on sanitation education contents for foodservice employees between dietitians and HACCP specialists

1) Mean±SD: The scores were based on the mean scores measured on a Likert-type scale from 1 to 5 (1: Strongly disagree~3: neither~5: Strongly agree).

Table 4

Correlation between evaluation score of each item and overall satisfaction

1) Pearson correlation coefficient

^**: p < 0.01, ^***: p < 0.001

Figure & Data

REFERENCES

Citations

Citations to this article as recorded by

Perception on HACCP System of School Foodservices Dietitians in Chungbuk
Ji Hyeoun Im, Miao Miao Li, Young Eun Lee
Korean Journal of Food and Cookery Science.2019; 35(1): 57. CrossRef
Perception of Use of Environment-friendly Agricultural Products during School Foodservice of Mothers of Elementary School Students in Gyeonggi
Young-Un An, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim
Korean Journal of Community Nutrition.2018; 23(3): 234. CrossRef

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Developing Food Safety Education Program for Employees at School Foodservice Implementing HACCP

Korean J Community Nutr. 2016;21(1):84-92. Published online February 29, 2016

DOI: https://doi.org/10.5720/kjcn.2016.21.1.84

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Developing Food Safety Education Program for Employees at School Foodservice Implementing HACCP

Fig. 1 Examples of education contents for new employees in school foodservice establishments

Fig. 2 Examples of education contents for employees in charge of CCP monitoring in school foodservice establishments

Fig. 1

Fig. 2

Developing Food Safety Education Program for Employees at School Foodservice Implementing HACCP

Table 1

Sanitation education contents for school foodservice employees

Table 2

Characteristics of the study subjects

1) Mean±SD

Table 3

Comparison analysis of evaluating on sanitation education contents for foodservice employees between dietitians and HACCP specialists

1) Mean±SD: The scores were based on the mean scores measured on a Likert-type scale from 1 to 5 (1: Strongly disagree~3: neither~5: Strongly agree).

Table 4

Correlation between evaluation score of each item and overall satisfaction

1) Pearson correlation coefficient

^**: p < 0.01, ^***: p < 0.001

Table 1 Sanitation education contents for school foodservice employees

Table 2 Characteristics of the study subjects

1) Mean±SD

Table 3 Comparison analysis of evaluating on sanitation education contents for foodservice employees between dietitians and HACCP specialists

1) Mean±SD: The scores were based on the mean scores measured on a Likert-type scale from 1 to 5 (1: Strongly disagree~3: neither~5: Strongly agree).

Table 4 Correlation between evaluation score of each item and overall satisfaction