Korean J Nutr.  2011 Feb;44(1):74-81. 10.4163/kjn.2011.44.1.74.

An Evaluation of Food Delivery Worker Sanitation Management Practices that Supply Food to School Foodservices

• Kim YH
• Lee YK

• KMID: 2268352
• DOI: http://doi.org/10.4163/kjn.2011.44.1.74

Abstract

The purpose of this study was to investigate the sanitation management of school foodstuffs and the sanitation knowledge of delivery company workers. A questionnaire that identified employee's food safety sanitation management, knowledge, and practices was developed based on a review of the literature. The subjects consisted of 201 delivery company workers from 38 delivery companies in the Daegu and Gyeongbuk area. The workers were 30-39 years of age (41.3%) with 1-3 years of working experience (30.8%). Approximately 62% of the respondents were educated and had 1-2 years of food safety experience, 52.7% of the respondents delivered foodstuffs to two schools in the morning. The total score for delivery company worker sanitation knowledge was 3.75/7.00, which was low. The total mean sanitary performance score for factory workers was 4.58/5.00. They indicated that the most difficult part of the operation is delivering on time. Temperature management was another difficulty. In order to secure the best quality of school food to be supplied safely, the thorough sanitation education must be conducted to the school dieticians and delivery company managers.

Keyword

sanitation management; school foodservice; foodstuff delivery companies' worker; sanitation knowl edge

MeSH Terms

Food Safety
Humans
Knowledge Management
Surveys and Questionnaires
Sanitation

Figure

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  Fig. 1 Levels of sanitation knowledge of deliverers. 1: Hand washing method. 2: Sanitation effectiveness. 3: Proper delivery volume. 4: Delivery regulation. 5: Pathogens characteristics. 6: Pathogens inhibitive condition. 7: Pathogens growth condition.

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