최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기대한지역사회영양학회지 = Korean journal of community nutrition, v.21 no.1, 2016년, pp.84 - 92
이혜연 (대구대학교 식품영양학과) , 배현주 (대구대학교 식품영양학과)
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 Criti...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
5년 간 보고된 학교 급식소 식중독의 주요 원인물질별 발생 건수는 어떻게 되는가? | 5%)이었다. 또한 최근 5년 간 보고된 학교 급식소 식중독의 주요 원인물질별 발생 건수를 기준으로 살펴보면, 병원성 대장균이 67건, 노로바이러스가 65건, 캠필로박터 제주니가 20건 순으로 많이 발생하였다[5]. | |
학교 급식소에 HACCP을 도입한 이후에도 학교 급식 위생관리에서 나타난 문제점들은 어떤 것들이 있는가? | 그러나 선행 연구 결과에 의하면 학교 급식소에 HACCP을 도입한 이후에도 학교 급식 위생관리에서는 여러 가지 문제점이 도출되었다. 학교 급식 조리종사자의 위생지식이 높지 않고 위생관리 수행도가 미흡하였으며[2, 7-11], 학교 급식시설 및 설비·용기 등의 위생관리가 소홀하였고 [12,13], 위생관리 관련 급식시설·설비 구비 및 활용이 부 족하였고[14-18], 급식종사자의 위생교육·훈련이 부족한 점[15,17] 등이 학교 급식소 위생관리의 주요 문제점으로 지적되었다. | |
우리나라의 학교 급식의 실정은 어떠한가? | 학교 급식은 학생의 건전한 심신 발달과 국민 식생활 개선에 기여함을 목적으로 학교 또는 학급의 학생을 대상으로 실시하고 있다[1]. 우리나라의 학교 급식은 양적으로는 빠른 성장을 이루었으나 급식대상자의 급식만족도가 높지 않고 식중독 사고가 연중 발생하고 있으므로 지속적인 질적 개선 노력이 필요한 실정이다[2-4]. 최근 5년간(2011∼2015년)의 식중독 발생 동향을 살펴보면 전체 식중독 발생 건수는 총 1,533건, 발생 환자 수는 총 32,455명으로 이 중 직영과 위탁으로 운영되고 있는 학교 급식소에서 발생한 식중독 발생 건수는 총 228건(전체의 14. |
Ministry of Government Legislation. School foodservice operation law [Internet]. Ministry of Government Legislation; 2013 [cited 2015 Dec 30]. Available from: http://www.moleg.go.kr.
Kim GM, Lee SY. Analysis of the school foodservice facilities and sanitary education -Seoul, Gyeonggi, Kangwon and Choongchung areas in Korea-. Korean J Community Nutr 2009; 14(5): 576-589.
Kim EJ, Choi JH, Kwak TK. Analysis of microbiological hazards to determine S. aureus contamination levels at school foodservice operation in Gyeonggi province. Korean J Food Cook Sci 2009; 25(3): 365-378.
Ministry of Food and Drug Safety. Foodborne poisoning statistics (2011-2015) [Internet]. Ministry of Food and Drug Safety; 2016 [cited 2016 Jan 30]. Available from: http://www.foodsafetykorea.go.kr/portal/main.
Kim GM, Lee SY. 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 2008; 13(3): 405-417.
Hong WS, Yim JM, Choi YS. Sanitary performance and knowledge of elementary school foodservice employees in Seoul. Korean J Diet Assoc 2008; 14(4): 382-395.
Jeon EK, Bae HJ. Evaluation of sanitation management performance within school foodservice facilities and utilities in Gyeongbuk province. Korean J Food Cook Sci 2009; 25(1): 62-73.
Chang HW, Bae HJ. Assessment of food sanitation knowledge and performance of foodservice workers in school foodservice operations implementing HACCP. Korean J Food Cook Sci 2010; 26(6): 781-790.
Kim GM, Lee SY. Analysis of TQM-based HACCP system and safety management performance in middle and high school foodservice operations -Seoul, Gyeonggi, Incheon, Kangwon and Chungcheong areas in Korea-. Korean J Diet Assoc 2011; 17(1): 72-90.
Lee HY, Chang HW, Bae HJ. Importance-performance analysis about sanitation management items performed by school food service workers. Korean J Food Cook Sci 2011; 27(1): 21-31.
Kwon SH, Lee HO, Chung DH, Shin WS, Om AS. The seasonal microbiological quality assessment for application of HACCP system to the elementary school foodservice. Korean J Soc Food Cook Sci 2003; 19(5): 647-658.
Kim SA, Yi HC, Kim EM, Lee MA, Park JA, Kim JW. Assessment of microbial contamination levels of elementary school classrooms as foodservice environments. Korean J Soc Food Cook Sci 2007; 23(3): 321-326.
Seo HY, Jung BM. Comparison of foodservice management practices in the employee feeding operations of Jeonnam and Chungchong area. Korean J Community Nutr 2004; 9(2): 191-203.
Park SH, Lim YH. A study on the sanitary management of school foodservice operations in Daejeon and Chungnam. Korean J Community Nutr 2005; 10(2): 234-242.
Lee KE, Lee HS. Influences of school foodservice dietitians' job satisfaction and perception of barriers to HACCP implementation on food sanitation/safety management performance in Gyeongbuk province. Korean J Diet Assoc 2005; 11(2): 179-189.
Soh GS, Kim YS, Shin DH. A survey on the sanitary management in food service institutions. J Fd Hyg Safety 2007; 22(1): 63-75.
Lee JH, Goh YK, Park KH, Ryu K. Assessment of food safety management performance for school foodservice in the Seoul area. Korean J Community Nutr 2007; 12(3): 310-321.
Kwak TK, Lee KM, Chang HJ, Kang YJ, Hong WS, Moon HK. Analysis of critical control points through field assessment of sanitation management practices in foodservice establishments. Korean J Soc Food Cook Sci 2005; 21(3): 290-300.
Bae HJ, Lee HY. Importance evaluation about the remedies for improvement of sanitation management by foodservice managers. Korean J Community Nutr 2010; 15(2): 266-274.
Ministry of Education. Food safety manual for school foodservice establishment [Internet]. 2010 [cited 2015 Dec 30]. Available from: http://www.moe.go.kr/main.do.
Lee HY. Verification of the HACCP system and developing remedies for improving foodservice quality at school foodservice establishments [dissertation]. Daegu University; 2014.
Lee HY, Yang IS, Kang YH, Kim HY. How can we develop and make use of the quality assessment tool of web-based instruction (WBI) for nutrition education? Korean J Nutr Health 2004; 37(4): 310-315.
Jung HA. The development of web-based education program for foodservice managers [dissertation]. Sookmyung Women's University; 2005.
Park YH, Kim HH, Shin EK, Jun SY, Lee YK. Development and evaluation of sanitation education media for restaurant employers and employees. Korean J Diet Assoc 2008; 14(2): 139-151.
Ahn HS, Ku BS, Lee SM. Systematic evaluation on the quantitative and qualitative aspects of Korean nutrition education websites. Korean J Diet Assoc 2008; 14(3): 218-228.
Yang HS, Han EH, Sohn HS, Rho JO. A study on the sanitary education program at school foodservice operations in Jeonju. Korean J Human Ecol 2006; 9(3): 81-87.
Um YH. A study on actual sanitary management conditions and education plan of school foodservice employees. Korean J Culin Res 2010; 16(3): 237-249.
Hong WS, Yim JM. Evaluation of foodservice employees' sanitary performance and sanitary education in middle and high schools in Seoul. Korean J Diet Assoc 2009; 15(2): 113-127.
Yoon JY, Moon HK. Perception of hygiene education and food safety knowledge among new restaurant owners -focused in Gyeongnam area- Korean J Diet Assoc 2007; 13(3): 265-276.
Ministry of Food and Drug Safety. Educational materials for prevention of the foodborne outbreaks [Internet]. Ministry of Food and Drug Safety; 2014 [cited 2015 Dec 30]. Available from: http://www.mfds.go.kr/fm/article/list.do?boardKey22&menuKey146.
Garayoa R, Vitas AI, Leturia MD, Jalon IG. Food safety and the contract catering companies: food handlers, facilities and HACCP evaluation. Food Control 2011; 22(12): 2006-2012.
Strohbehn CH, Gilmore SA, Sneed J. Food safety practices and HACCP implementation: perceptions of registered dietitians and dietary managers. J Am Diet Assoc 2004; 104(11): 1692-1699.
Bae HJ, Paik JE, Joo NM, Youn JY. HACCP principles and applications for foodservice manager. 1st ed. Paju: Kyomunsa; 2012. p. 236-252.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.