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An Analysis of Meal Hygiene Management Status of Children’s Foodservice Facilities in Anyang Area - Regarding the Change in the Number of Visits due to COVID-19 -

첫 페이지 보기
  • 발행기관
    국제문화기술진흥원 바로가기
  • 간행물
    International Journal of Advanced Culture Technology(IJACT) KCI 등재 바로가기
  • 통권
    Volume 10 Number 2 (2022.06)바로가기
  • 페이지
    pp.12-20
  • 저자
    Hye Won Kim, Jae Eun Pie
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A413939

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원문정보

초록

영어
In order to prevent mass infection of food poisoning in children, children's foodservice facilities should always thoroughly manage the hygiene and safety of meals. In this study, the hygiene management levels of daycare centers and kindergartens were compared according to the characteristics of foodservice facilities for four years from 2018, and the effect of the number of visits on the meal hygiene management scores analyzed. The facilities were divided into a small-scale and the group foodservice facilities and was divided into the Sprout group and the Fruit group according to the meal hygiene management level. As a result, the meal hygiene management of the Fruit group was generally better than that of the Sprout group, and the meal hygiene management scores in the second half of each year increased compared to the first half of the year. In addition, it was confirmed that the meal hygiene management scores in 2020, when the number of visits to foodservice facilities decreased due to COVID-19, was the worst compared to other years, and the decrease in the number of visits could affect the level of hygiene management. In conclusion, meal hygiene management of children's foodservice facilities should be applied differently depending on the characteristics of the facilities. Moreover, the number of visits and the hygiene management scores correlated, so it is considered that the appropriate number of visits should be maintained to improve the meal hygiene management level. However, in situations where it is necessary to prevent the spread of mass infectious diseases such as COVID- 19, other active measures to replace visits should be proposed.

목차

Abstract
1. INTRODUCTION
2. RESEARCH METHODS
2.1 Research Subjects
2.2 Contents of Meal Hygiene Management and Number of Visits
2.3 Data Analysis
3. RESULTS AND DISCUSSION
4. CONCLUSION
REFERENCES

키워드

Center for Children's Foodservice Management Children COVID-19 Foodservice Facilities Meal Hygiene Management

저자

  • Hye Won Kim [ Prof., Dept. of Food and Nutrition, Anyang Univ., Korea, Research fellow, Inst. of Health and Nutrition, Anyang Univ., Korea ]
  • Jae Eun Pie [ Prof., Dept. of Food and Nutrition, Anyang Univ., Korea, Chief, Inst. of Health and Nutrition, Anyang Univ., Korea ] Corresponding Author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    국제문화기술진흥원 [The International Promotion Agency of Culture Technology]
  • 설립연도
    2009
  • 분야
    공학>공학일반
  • 소개
    본 진흥원은 문화기술(Culture Technology) 관련 산·학·연·관으로 구성된 비영리 단체이다. 문화기술(CT)은 정보통신기술(ICT), 문화적 사고 기반의 예술, 인문학, 디자인, 사회과학기술이 접목된 신융합기술(New Convergence Technology, NCT)로 정의한다. 인간의 삶의 질을 향상시키고, 진보된 방향으로 변화시키고, 문화기술 관련 분야의 학술 및 기술의 발전과 진흥에 공헌하기 위하여, 제3조의 필요한 사업을 행함을 그 목적으로 한다.

간행물

  • 간행물명
    International Journal of Advanced Culture Technology(IJACT)
  • 간기
    계간
  • pISSN
    2288-7202
  • eISSN
    2288-7318
  • 수록기간
    2013~2025
  • 등재여부
    KCI 등재
  • 십진분류
    KDC 600 DDC 700

이 권호 내 다른 논문 / International Journal of Advanced Culture Technology(IJACT) Volume 10 Number 2

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