J Korean Diet Assoc.
2024 May;30(2):95-111. 10.14373/JKDA.2024.30.2.95.
Analysis of Factors Affecting Smart HACCP Utilization: Job Performance, Job Satisfaction, and Job Stress among School Food Service Employees in Gyeonggi-do and Incheon
- Affiliations
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- 1Major in Nutrition Education, Graduate School of Education, The University of Suwon, Hwaseong 18323, Korea
- 2Dept. of Food and Nutrition, College of Life Care Sciencetechnology, The University of Suwon, Hwaseong 18323, Korea
- KMID: 2555908
- DOI: http://doi.org/10.14373/JKDA.2024.30.2.95
Abstract
- The Smart Hazard Analysis Critical Control Point (HACCP) management system, which integrates information technology (IT) to automate and analyze big data, has been introduced into school food services. This study investigated the job performance, job satisfaction, and job stress of employees in school food services using Smart HACCP. Data were collected via questionnaires from 350 employees in school food services who utilized Smart HACCP and worked in Gyeonggi-do or Incheon. The questionnaire included general information, workplace characteristics, HACCP education status, job performance, and job satisfaction according to the use of Smart HACCP, and general job stress. The responses showed that 92.3% of the participants had received HACCP education in the workplace, and 66.6% understood the content of the education. Among the HACCP process stages, CCP2 (Food Handling and Cooking) and CCP3 (Cooking Completion and Distribution) were the stages at which all participants were using Smart HACCP. CCP3 had the highest percentage (61.4%) of participants who experienced feeling the maximum reduction in their tasks by using Smart HACCP. The Smart HACCP job performance at CCP1 (Inspection) and Smart HACCP job satisfaction were higher in workplaces with 6∼10 employees, compared to those with 10≤ employees (both P＜0.05). The Smart HACCP job performances at of CP1 (Refrigeration and Freezer Temperature Management) and CP2 (Cleaning and Disinfection of Food Contact Surfaces) were significantly affected by the work area. General job stress was significantly higher in cooks than in cook practitioners, higher in employees with cook certification than in those without it, and higher in employees with work experience (＜1 year), compared to those with 5∼10 years or 10∼15 years’ experience. In conclusion, employees’ job performance and satisfaction with Smart HACCP need to be enhanced to improve hygiene in school food service. This requires the effective management of their job stress.
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