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충남 초중고 학교급식 조리원의 위생지식 및 HACCP 수행도 조사 : 2010 학교급식위생관리지침 3차 개정을 중심으로 원문보기

  • 저자

    이영중

  • 학위수여기관

    공주대학교 대학원

  • 학위구분

    국내석사

  • 학과

    외식경영학과

  • 지도교수

    김선효

  • 발행년도

    2014

  • 총페이지

    iv, 78장

  • 키워드

    culinary staff school meals sanitary knowledge HACCP practice degree;

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T13534483&outLink=K  

  • 초록

    This study endeavors to provide basic material for school meal sanitation improvement by analyzing sanitary knowledge level and HACCP performance degree of school meal cooks employed at elementary, middle, and high schools in Chungnam area based on the 3rd revision of school meal sanitation guideline. Fourteen city and county's elementary, middle, and high schools with school meals were evenly extracted in the data pool of 305 schools, and one cook of each school was randomly selected to conduct a self-administered survey. This study investigated the general environment based on school level, the possession of HACCP related facility, equipment, and appliance for school meals, the HACCP training hours and training frequency for the cook, the cook's sanitation knowledge about school meals, CCP performance and etc. The results are as follows. 1) The predominant school meal type was the rural type (township) with 54.1% and it was followed by the urban 29.5%> rural (town) 16.4% respectively. The ratio of township units were the highest in elementary schools (p ). 3) Facility, equipment, and utensils that are required to implement HACCP for school meals were on average well possessed but some categories were incomplete. The ratio of possession of cleaning rooms out the entire schools were 30.5~71.2%, with elementary schools with the lowest ratio and high schools with the highest ratio. Furthermore, equipment that are used to decrease required time to implement HACCP such as multi-function oven, automatic dishwasher (including rack door and first round dish washer), rice washing machine, vegetable skin cutters, vegetable cutters, apron sterilizer, and temperature sensors were not widely available. The lowest availability was visible mainly in elementary schools, and high schools had the highest availability while middle schools were in the middle between elementary schools and middle schools. 4) Scores related to sanitation knowledge of cooks in high schools were significantly lower than elementary and middle schools (p


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