A Study on the Relationship between School Foodservice Employees Attitudes toward Food Hygiene Education and Hygiene Practices
2015
Heo, J.G., Miryang Donggang Middle School, Miryang, Republic of Korea | Lee, J.H., College of Human Ecology, Ulsan, Republic of Korea
In order to provide efficient information ensuring school food safety, this current study investigated the relationship between general characteristics of food service operation and food hygiene practices and employees attitudes toward food hygiene education and food hygiene practices. Data were collected from a total of 185 school food service employees in the GyeongSangNam-do area. As for the differences in the overall the evaluation of sanitary practice level in accordance with the general characteristics about the school food service employees, there were significant differences in the type of school food service and times of serving food per day. Also, hygiene practices in solo foodservice were better than in joint foodservice. The respondents who had positive attitudes toward food safety education showed better food safety practices. It is recommended that consistent food safety education based on various methods can contribute to appropriate food safety performance.
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