J Korean Diet Assoc.  2012 Nov;18(4):308-325.

Assessment of Kindergarten Principals and Teachers' Performance Degree of Foodservice Hygiene Management and Foodservice Employees' Hygiene Knowledge

• Lee JE
• Choi KS
• Kwak TK

Abstract

This research aimed to survey foodservice hygiene management practices performed by principals and teachers as well as examine foodservice employees' hygiene knowledge in kindergartens. Surveys were administered to principals, teachers, and foodservice employees at 392 kindergartens. The total average score of six categories was 4.28 out of 5.0. Average score of the production process management category was the lowest at 3.90 while safety management was the highest at 4.69. Other average scores were as follows: facilities and equipment 4.20, personal hygiene 4.14, food ingredient control 4.35, and environmental sanitation 4.39. Teachers' foodservice hygiene management practices scored 3.8 points out of 5 on average. Hygiene knowledge of foodservice employees was also tested. The mean score of foodservice hygiene knowledge was 76.29%. The lowest scoring category was personal hygiene, suggesting that foodservice employees require more knowledge on proper personal hygiene practices. Possession rates of dish sterilizer, ultraviolet sterilizer, and hand washing facilities in the kitchen were low. These equipment installation rates should be raised accordingly. To enhance control of foodservice hygiene, kindergarten management should pay more attention to education and training related to foodservice sanitation.

Keyword

kindergarten foodservice; hygiene management; hygiene knowledge

MeSH Terms

Hand Disinfection
Humans
Hygiene
Safety Management
Sanitation