최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.43 no.11, 2014년, pp.1774 - 1784
양지혜 (영남대학교 식품영양학과) , 성봄이 (영남대학교 식품영양학과) , 김미화 (입암초등학교) , 정현숙 (식품의약품안전처 식품정책조정과) , 차명화 (영남대학교 식품영양학과) , 류경 (영남대학교 식품영양학과)
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...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
HACCP 시스템 수행이 매우 서서히 진행되어 효과가 늦게 나타나는 이유는? | HACCP 시스템의 효과적인 적용을 위해서는 GMP(good manufacturing practices)와 SSOP(sanitation standard operating procedures)를 포함하는 선행요건(prerequisite)이 잘 준비되어야 하고(7), 경영지원, 교육 및 훈련, 자원의 유용성 및 외부 기관의 지원이 선행적으로 작용되어야 하는데(8), 이 중 급식 분야에서는 특히 위생 훈련이 선행요건으로 불릴 만큼 중요한 요소이다(7). HACCP 시스템 수행이 매우 서서히 진행되어 효과가 늦게 나타나는 이유는 업체 구성원들의 태도 변화에 시간이 걸리기 때문인데(9), 태도 변화를 가져오기 위해서는 동기부여와 태도 변화 관련 장애요인 극복의 필요성이 지적된 바 있다(10). | |
학교급식이 제조업체보다 식품 안전에 더 많은 위해요소가 존재하는 이유는? | 학교급식법에서 명시한 급식의 목적을 달성하기 위해서는 음식의 식재료와 생산과정에서 미생물적 및 화학적 안전성이 확보되어야 한다(2). 그러나 제조업체와는 달리 음식 생산과정에 걸리는 시간이 길기 때문에 식품 안전에 있어 더욱 많은 위해요소가 존재한다(3). 이에 2001년 전국 학교에서 Hazard Analysis and Critical Control Point(HACCP) 시스템을 적용하기 시작하여 2011년 확대 적용하여 왔다. | |
Gilling 등은 HACCP 가이드라인 수행에 실패를 가져오는 요인을 어떻게 구분하였나? | 2000년대에 들면서 HACCP 시스템 적용에 대한 장애요인의 규명에 관한 다수의 연구들이 진행되었다. Gilling 등(11)은 HACCP 가이드라인 수행에 실패를 가져오는 요인들을 지식, 태도 및 행동의 세 가지 요인으로 구분하고, 지식 관련 요인으로는 인식 및 지식을, 태도 관련 요인으로는 동기부여, 결과에 대한 기대, 자기 효능감, 동의를, 행동 관련 요인으로는 단서 메커니즘, 능력, 환경적 요인, 가이드라인 요인, 외부/고객 요인으로 각각 구분하였다. 식품업체를 대상으로 한 많은 연구에서 적용이 잘 되지 않는 주된 이유는 더욱 구체적으로 나타났는데, 업체의 의지 부족(10), HACCP에 대한 지식 부족(12), 그 외에 제품의 유형이나 업체의 규모 등 HACCP 수행 전의 기술적인 장애요인(technical barriers)(8)이나 HACCP 시스템에 대한 이해 부족(10,13) 등의 요인들이 존재하였으나 이는 HACCP 시스템을 도입한 기간에 따라 각기 다르게 나타나는 것으로 볼 수 있다. |
Ministry of Education. 2012. School foodservice statistics. Available from http://www.moe.go.kr/web/100066/ko/board/view.do?bbsId318&boardSeq44455 (accessed Jun, 2013).
Gilmore SA, Brown NE, Dana JT. 1998. A food quality model for school foodservices. J Child Nutr Mgt 22: 32-39.
Sun YM, Ockerman HW. 2005. A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas. Food Control 16: 325-332.
Ministry of Food and Drug Safety. 2014. Foodborne disease outbreak statistics. Available from http://www.mfds.go.kr/e-stat/index.do?nMenuCode19&type2_4&yr9999&opt1&chartMSColumn2D&modedata (accessed Jul, 2014).
Ministry of Food and Drug Safety. Reinforcing Management System of School Food Service. Reported News of Ministry of Food & Drug Safety. Available from http://www.mfds.go.kr/index.do?mid675&seq24275&cmdv (accessed Jun, 2014).
Motarjemi Y, Kaferstein F. 1999. Food safety, Hazard Analysis and Critical Control Point and the increase in foodborne diseases: a paradox? Food Control 10: 325-333.
Youn S, Sneed J. 2003. Implementation of HACCP and prerequisite programs in school foodservice. J Am Diet Assoc 103: 55-60.
Panisello PJ, Quantick PC. 2001. Technical barriers to Hazard Analysis Critical Control Point (HACCP). Food Control 12: 165-173.
Alberecht JA, Summer SS, Hemmemen A. 1992. Food safety in child care facilities. Dairy Food Environ Sanitat 12: 739-740.
Vela AR, Femandez JM. 2003. Barriers for the developing and implementation of HACCP plans: results from a Spanish regional survey. Food Control 14: 333-337.
Gilling SJ, Taylor EA, Kane K, Taylor JZ. 2001. Successful hazard analysis critical control point implementation in the United Kingdom: understanding the barriers through the use of a behavioral adherence model. J Food Prot 64: 710-715.
Karaman AD, Cobanoglu F, Tunalioglu R, Ova G. 2012. Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: a case study. Food Control 25: 732-739.
Eves A, Dervisi P. 2005. Experiences of the implementation and operation of hazard analysis critical control points in the food service sector. Int J Hospitality Management 24: 3-19.
Griffith C. 2000. Food safety in catering establishments. In Safe Handling of Foods. Farber JM, Todd EC, eds. Marcel Dekker, New York, NY, USA. p 235-256.
Panisello PJ, Rooney R, Quantick PC, Stanwell-Smith R. 2000. Application of foodborne disease outbreak data in the development and maintenance of HACCP systems. Int J Food Microbiol 59: 221-234.
Banati D, Zoltan L. 2012. Managerial attitudes, acceptance and efficiency of HACCP systems in Hungarian catering. Food Control 25: 484-492.
Walker E, Pritchard C, Forsythe S. 2003. Hazard analysis critical control point and prerequisite programme implementation in small and medium size food business. Food Control 14: 169-174.
Garayoa R, Vitas AI, Diez-Leturia M, Garcia-Jalon I. 2011. Food safety and the contract catering companies: food handlers, facilities and HACCP evaluation. Food Control 22: 2006-2012.
Strohbehn CH, Gilmore SA, Sneed J. 2004. Food safety practices and HACCP implementation: perceptions of registered dietitians and dietary managers. J Am Diet Assoc 104: 1692-1699.
Moon HK, Jean JY, Lyu ES. 2004. Assessment of hygiene knowledge and recognition on job performance levels for HACCP implementation for dieticians and employees at contract foodservice. J Korean Diet Assoc 10: 261-271.
Choi SH, Kim SH, Kwak TK. 2003. The survey of perception on obstacles in implementing generic HACCP plan for school foodservice operations. J Korean Diet Assoc 9: 209-218.
Moon HK. 2003. HACCP systems of contract foodservice establishments appointed by Korea Food and Drug Administration. Korean J Food Cookery Sci 19: 24-33.
Kwak TK, Lee KM, Chang JH, Kang YJ, Hong WS, Moon HK. 2005. Analysis of critical control points through field assessment of sanitation management practices in foodservice establishments. Korean J Food Cookery Sci 21: 290-300.
Kim SH. 2007. Analysis of elementary school dietitians' sanitary practices and perceptions of obstacles according to the HACCP system in Gwangju and Jeonnam regions of South Korea. Korean J Food Cookery Sci 23: 195-204.
Kim GM, Lee SY. 2008. A study on the sanitation management status and barriers to HACCP system implementation of school foodservice institutions in Seoul metropolitan area. Korean J Community Nutr 13: 405-417.
Lee KE, Lee HS. 2005. Influences of school food service dietitians' job satisfaction and perception of barriers to HACCP implementation on food sanitation/safety management performance in Gyeongbuk province. J Korean Diet Assoc 11: 178-189.
Ministry of Education Science and Technology. 2010 School food service sanitary management guide book. MEST, Seoul, Korea.
Soriano JM, Rico H, Molto JC, Manes J. 2002. Effect of introduction of HACCP on the microbiological quality of some restaurant meals. Food Control 13: 253-261.
Song IS, Chac IS. 2008. The analysis of the school foodservice employees' knowledge and performance degree of HACCP system in Jeju. Korean J Nutr 41: 870-886.
Hong WS, Yoon JY. 2003. Foodservice employees' sanitation and hygiene practice in school foodservice. J Korean Soc Food Sci Nutr 19: 403-412.
Hwang JH, Almanza BA, Nelson DC. 2001. Factors influencing Indiana school foodservice directors/managers' plans to implement a Hazard Analysis Critical Control Point (HACCP) program. J Child Nutr Mgt 25: 24-29.
Cha MH, Seo SH. 2006. Comparison analysis of school foodservice dietitians' job satisfaction, work value, and turnover intention based on the expectation to be a nutrition teacher. Korean J Community Nutr 11: 361-373.
Ahn IS. 2006. Current status of utilities and facilities of school foodservice operations and HACCP implementation system in Jeonbuk province. MS Thesis. Wonkwang University, Jeonbuk, Korea. p 22.
Chung M, Seo S. 2008. School dietitians' perceptions of potentially hazardous food and inspection of food safety and sanitation. J Korean Diet Assoc 14: 176-185.
Kim EJ, Choi JH, Kwak TK. 2009. Analysis of microbiological hazards to determine S. aureus contamination levels at school foodservice operations in Gyeonggi province. Korean J Food Cookery Sci 25: 365-378.
Bae HJ, Jeon EK, Lee HY. 2008. Analysis the importance and performance of sanitation management within foodservice facilities and utilities. Korean J Food Cookery Sci 24: 325-332.
Choi MO, Park UY, Kim JY. 2001. A study on the sanitary perception of the food suppliers for the business and industry foodservice in Busan area. J Korean Diet Assoc 7: 19-27.
MEST. 2012. Ministry of Education, Science and Technology. Governmental strategy for the improvement of school food service system. Reported News of Korea Food & Drug Administration. Available from http://www.moe.go.kr/web/45859/ko/board/view.do?bbsId294&boardSeq32681 (accessed Jul, 2013).
Blakeslee KM, Penner KP. 1999. A case study of school foodservice cook-chill operation to develop a Hazard Analysis Critical Control Point program. Dairy Food Environ Sanitat 19: 257-267.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.