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Original Article
- [English]
- Developing Food Safety Education Program for Employees at School Foodservice Implementing HACCP
- Hye Yeon Lee, Hyun Joo Bae
- 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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Abstract
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PubReader - 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. -
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
- Perception on HACCP System of School Foodservices Dietitians in Chungbuk
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