| 요약2 |
This study is intended to identify a difference of hygiene · safety status by management type of school food service, to examine a relationship between HACCP(Hazard Analysis and Critical and Control Point) system application and hygiene · safety variable, and to analyze the variable which impacts the application of HACCP(Hazard Analysis and Critical Control Point). 146 schools in 5 regions were selected and the survey was conducted from February 21 to June 30, 2005. The results of the study are described as follows. There was not statistically significant difference in the hygiene and safety state between two types. But, by 7 sub-areas, the schools of contract type showed statistically better condition than independent type in the structure of cafeteria and the work process. HACCP(Hazard Analysis and Critical Control Point) system operation had the correlation with the structure of cafeteria, facilities & equipment, hygiene, safety, work process, personal hygiene and education of school food service employees, number of school nutritionist, and the number of students. As the major variables which affected the operation of HACCP(Hazard Analysis and Critical Control Point) system, there were hygiene, number of students, work process, personal hygiene and education of school food service employees. An explanatory power of these four variables was 41.9%. As the result of the analysis, the school food service program is expected to be continuously developed and accelerated regardless of the size of school foodservice field in the present society that the school foodservice system has been converted into the independent type through the constant business of facility and equipment’ implementation suitable for the school foodservice HACCP(Hazard Analysis and Critical Control Point) system by the government and local authority. |