Earticle

초록

영어

To provide data necessary for effectively applying the HACCP system by understanding the current application condition of HACCP system and satisfaction level of the dietician in elementary schools, a mail-in survey was conducted on dieticians serving for 227 elementary schools applying HACCP system in Kyungsangbuk-Do since November 1, 2001 to December 20, 2001. 83.5% of the subjected schools were conducting more than 50% of HACCP cooking process management, and the level of cooking process management displayed significant relevance according to the number of dieticians serving the school meals. The area that was not well conducted in the field of HACCP system was proven to be water examination(94.0%), inspection on self-sanitation of cooks prior to cooking(90.6%), and maintenance of dry kitchen floor(l4.8%). The reason why the above areas are not well conducted was because of lack of time due to over workloads. Subjective dieticians had pointed out improvement of sanitary concept(58.1%) and improvement of self-sanitation (28.8%) as benefits of applying HACCP. 21.2% of the subjective dieticians were satisfied with application HACCP and 35.2% were dissatisfied with applying HACCP. In case of which the duration of applying the HACCP was longer than one year and in case of higher rate of HACCP cooking process management and longer work experience of the dieticians, the level of satisfaction was proven to be significantly higher. The most difficult things to follow in important management categories according to the features of dietitian work and work experience were food distribution of CCP7 step and maintenance of optimum temperature(70.7%). Subjective dieticians had pointed out insufficient facility or environment and lack of inspection equipments in order regarding problems of applying HACCP. Also in the level of necessity of improvement categories in applying HACCP, dieticians had replied that facility and equipment improvement was mostly needed. Due to the induction of HACCP system in school meals, comparatively well cooking process management is being conducted, and I believe it could contribute in securing safety and quality improvement of school meal by improving the sanitation concept of the dieticians. However, the satisfaction level of dieticians are rather low and there are many difficulties in maintaining optimum temperature in the process of food distribution and transportation process. Also, lack of facilities and environment, lack of inspection equipments and etc are pointed out as problems of inducing HACCP. Thus, to settle HACCP system, it is believed that brave investment must be preceded.

목차

ABSTRACT
 I. 서론
 II. 연구내용 및 방법
  1. 연구대상 및 기간
  2. 연구방법
  3. 통계처리 및 분석내용
 III. 연구결과
 IV. 고찰
 V. 요약 및 결론
 참고문헌

키워드

저자

• 우근연 [ Gun-Yeon Woo | 경북대학교 보건대학원 ]
• 박재용 [ Jae-Yong Park | 경북대학교 보건대학원 ]
• 한창현 [ Chang-Hyun Han | 경북대학교 보건대학원 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국학교보건학회지 [The Journal of the korean society of school health]

• 간기

  연3회

• pISSN

  1225-9608

• eISSN

  2288-9957

• 수록기간

  1988~2026

• 등재여부

  KCI 등재

• 십진분류

  KDC 372 DDC 610