KOREAN J. FOOD COOKERY SCI. Vol. 26, No. 6, pp. 781~790 (2010) HACCP 적용학교급식소조리원의위생지식과위생관리수행도분석 장혜원 배현주 대구대학교교육대학원영양교육전공, 대구대학교식품영양학과 Assessment of Food Sanitation Knowledge and Performance of Food Service Workers in School Food Service Operations Implementing HACCP Hew-Won Chang and Hyun-Joo Bae Department of Nutrition Education, Graduate School of Education, Daegu University, Department of Food and Nutrition, Daegu University Abstract The purpose of this study was to analyze the levels of food sanitation knowledge and performance by school food service workers. The data were collected by 440 food service workers in Gyeongbuk province. The collected data were analyzed using the SAS package program (version 8.2 for Window). The results of this study are summarized as follows: 28.6% of the respondents worked in food service at the school where their children attended, 93.6% of the food service workers were part-time employees, and 40.4% had obtained cooking certificates. The food sanitation knowledge scores of food service workers differed significantly according to age (p<0.05), holding of cooking certificates (p<0.01), number of certificates (p<0.01), and whether food service workers is students' parents or not (p<0.01). In addition, the sanitation-performance-degree levels of a few sanitation management items were significantly different according to their food sanitation knowledge level, working time, and whether food service workers is students' parents or not. In conclusion, these factors that improve food service sanitation should be fully considered when food service workers are hired or when food service management policies are established. Additionally, sanitation education and training for school food service workers should be offered regularly with effective education media. Key words: school food service, food service workers, food sanitation knowledge, performance I. 서론 2009 년도학교급식실시현황에따르면전국초 중 고 특수학교 11,312 교중 99.9% 인 11,303 교에서급식이실시되고있다 (MEST 2010). 1 일평균학교급식대상자는총 743 만명으로초등학교는 1997 년, 중학교는 2002 년, 고등학교는 1999 년부터전면적으로급식이실시되면서외형적으로는빠른성장을해왔으나급식대상학생이만족할수있는다양한식단의제공이나쾌적한식사환경조성, 위생적이고안전한식사공급등의질적개선은여전히미흡한실정이다. 이는초 중등학생의급식만족도를조사한 Corresponding author: Hyun-Joo Bae, Department of Food & Nutrition Daegu University Tel: 053-850-6835 Fax: 053-850-6839 E-mail: bhj@daegu.ac.kr 연구 (Kim SH 등 2003, Lee YE 2008, Yang IS 과 Park MK 2008, Shin SM 과 Bae HJ 2010) 에서학생들의급식만족도가낮게조사된결과를통해서도알수있다. 특히만족도평가결과급식위생이주요한불만족항목으로조사되었으므로이에대한개선노력이필요하다고판단된다. 또한우리나라식중독발생장소별환자수통계에의하면 2005 년의경우전체환자수중원인불명인경우를제외하고는단체급식소가전체의 66.8% 를차지하며그중학교급식소가 61.4% 를차지하였다. 2009 년의경우에도원인불명인경우를제외하고단체급식소가전체환자발생의 64.6%, 그중학교급식소가 79.1% 를차지하였으므로 (KFDA 2010) 학교급식위생관리가더욱강화될필요가있다고생각된다. 급식소식중독의주요원인은오염된식재료, 음식의부적절한냉각이나재가열, 부적절한보관, 조리원의감염또는비위생적인조리습관, 부적절한기기세척과이로인 781
782 장혜원 배현주 한교차오염등이라고하였다 (Weingold SE 등 1994, Bryan FL 1998, Collins JE 2001). 특히급식산업은노동집약적인산업으로조리원이급식생산과분배과정에서식품과밀접하게접촉하므로 (Farkas D 1996, Walkers E 등 2003, Kim JG 2004) 조리원의식품안전에대한올바른이해와위생적인작업수행이식중독발생의위험을줄이는중요한요소라고할수있다 (Koh MS 등 2004). 급식소영양사와관리행정직을대상으로급식소위생관리개선방안을조사한연구 (Bae HJ 와 Lee HY, 2010) 결과에서도두그룹모두에서 조리원의위생수준향상 에대한중요성인지도가높게조사되었다. 또한학교급식소에 2000 년도부터시범사업을거쳐 2001 년도부터점진적으로확대 적용한식품위해요소중점관리기준 (Hazard Analysis and Critical Control Point: HACCP) 의효과적인실행의전제조건으로도급식관리자와조리원의실천의지가강조되고있으며 (Rennie DM 1995), 이또한지속적인위생교육및훈련을통해가능해질수있다고하였다 (Bryan FL 1991). 따라서급식소위생관리영역중조리원의개인위생관리와위생교육은중요하게관리되어왔다. 선행연구결과에의하면급식소위생관리수행도를높이기위해서는식중독예방을위한집중적인위생교육과훈련이필요하며, 특히온도 - 시간관리 (Nam EJ 과 Lee YK 2001, Eo GH 등 2001, Koh MS 등 2004) 와기기사용에대한위생교육 (Kwak TK 등 2001) 이강화되어야한다고하였다. 또한 Lim YH 와 Kwak HO(2006) 는지속적인위생교육으로위생지식과수행도가향상되었다고했으며, Moon HK 과 Ryu K(2004) 는조리원의위생지식이향상되고위생관리에대한중요성인지도가높아짐에따라수행수준도높아진다고하였다. 그러나조리원의위생관리수행도평가에대한일부선행연구 (Lyu ES 와 Jeong DK 1999, Kim SH 와 Lee YW 2001, Lee HO 등 2001, Hong WS 2004) 에서도조리원의특성에따른급식소의세부위생관리항목에대한수행도차이를분석한연구는부족하다. 이에본연구는 HACCP 방식으로운영되고있는초 중 고등학교급식소의조리원을대상으로위생지식수준을평가하고조리원의일반특성에따른위생지식과위생관리수행도의차이를분석함으로써조리원위생교육개선항목을선정하고조리원의위생관리수행도향상방안마련을위한기초자료로활용하고자하였다. 1. 연구대상및기간 II. 연구대상및방법 본연구의조사대상으로는경북지역초 중 고등학교급식소총 986 곳 (2006 년 12 월기준 ) 중에서편의표본추 출법에의해총 100 곳을선정하였다. 설문지는조사대상급식소의영양사에게협조를요청한후우편으로설문지를배포하였으며, 각급식소의영양사가직접해당급식소의조리원 ( 조리사포함 ) 전원에게배포하여조리원이자기기입식으로작성하였다. 조사기간은 2007 년 5 월 31 일부터 6 월 29 일이었으며설문지는전체 600 부를배포하여최종적으로총 440 부 ( 회수율 73.3%) 를연구자가직접회수하거나우편으로회수하여통계처리에이용하였다. 2. 조사내용및방법 본연구의설문항목은조리원의일반특성에대해서는연령, 최종학력, 근무경력, 자녀학교근무여부, 평균근무시간, 고용형태, 조리사자격증개수, 담당업무등총 8 문항과위생교육에대한 2 문항으로구성하였다. 그리고조리원위생지식수준평가항목은조리원위생지식조사에대한선행연구 (Lee YJ 2003, Koh MS 등 2004, Hong WS 2005) 에서사용되었던평가문항을참고하여작성하였다. 조리원이담당하는직무영역을고려하여개인위생에대해서 5 문항, 작업위생관리에대해서 5 문항, 시설 환경위생관리에대해서 5 문항등총 15 문항으로구성하였다. 각평가문항에대해서 O, X 로답변하도록하였으며, 조리원위생지식평가지는조리원 30 명을대상으로예비평가를통해평균점수가 70 점이되도록난이도를조정한후본조사에사용하였다. 조리원위생관리수행도평가항목은급식소위생관리실태조사연구 (Lyu ES 과 Jeong DK 1999, Hong WS 2004, Bae HJ 2005) 에서이용되었던평가문항과학교급식위생관리지침 (MEST 2004) 에서학교급식소 HACCP 적용시조리원이수행해야할위생관리항목으로작성된것을종합하여개인위생에대해서 3 문항, 작업위생에대해서 13 문항, 시설 환경위생관리에대해서 4 문항등총 20 문항을선별하여구성하였다. 각문항은 5 점척도 (1 점 : 전혀그렇지않다 ~3 점 : 어느쪽도아니다 ~5 점 : 매우그렇다 ) 를사용하여평가하였다. 위생관리수행도평가는평가오류를최소화하기위해조사대상조리원이개인적으로직접담당하고있는위생관리항목에대해서만평가하도록하였다. 설문지가작성된후학교급식소조리원 30 명을대상으로예비조사를실시하였으며예비조사결과를반영하여설문지를수정 보완하여본조사에사용하였다. 3. 통계분석방법최종적으로회수된설문지는 SAS 통계패키지 (version 8.2 for windows) 를이용하여분석하였다. 조사대상조리원의일반특성과위생교육실태에대해서는빈도와백분율을구하였다. 조리원위생지식평가점수는 15항목을동일배점으로 한국식품조리과학회지제 26 권제 6 호 (2010)
HACCP 적용학교급식소조리원의위생지식과위생관리수행도분석 783 하고 100 점만점으로환산하여각항목별로평균과표준편차를구한후 ANOVA 와 t-test 를실시하여조리원의특성에따른위생지식의차이분석을실시하였다. 또한위생지식의정답율의차이비교를위해서는교차분석을실시하였다. 그리고조리원의일반특성과위생지식점수에따른위생관리수행도의차이비교를위해서는각항목별로분산분석을실시한후유의적인차이가있는항목에대해서는 Duncan's multiple range test 로사후검증을실시하였다. III. 결과및고찰 1. 조사대상조리원의일반특성 조사대상조리원의일반특성은 Table 1 과같다. 조리원의연령은 40 세이상 ~50 세미만이전체의 65.2% 였으며, 최종학력은고등학교졸업이전체의 69.1% 로가장많았다. 또한조사대상조리원의근무경력은 5 년이상이전체의 60.9% 였다. 이는선행연구결과에서학교급식소조리원의근무경력이 5 년이상인경우가인천지역의경우 46.6%(Lee YJ 2003), 경기지역의경우 27.9%(Lee OS 등 2007), 충북지역의경우 37.0%(Lee YE 2006), 서울지역고등학교조리원의경우 11.9%(Lee KE 와 Ryu K 2004) 였던것과비교해볼때본조사대상조리원의근무경력이다소많다는것을알수있었다. 조리원의이직율이높은것은위생교육의효과를감소시키는주요원인이라고하였으므로 (Burch NL 과 Sawyer CA 1991), 급식소위생관리의개선을위해서도조리원의이직을최소화할수있는인력관리가필요하다고생각된다. 조사대상조리원의평균근무시간은 8 시간이전체의 20.1%, 8 시간을초과하는경우가 44.6%, 8 시간미만인경우가 35.3% 였다. 또한조리원의고용형태는정규직이전체의 6.4%, 비정규직이 93.6% 였고, 조리원중자녀가다니고있는학교에근무하는비율은전체의 28.2% 였다. 그리고조리원중조리사자격증소지자는전체의 40.4% 로조리사자격증이 1 개인경우는 36.5%, 2 개이상이 3.9% 였는데 Lee KE 와 Rye K(2004) 의연구에서는조리사자격증소지율이 46.7%, Lee YE(2006) 의연구에서는조리사자격증소지율이 49.5% 로본연구결과와종합해볼때학교급식소조리원의 40~50% 가조리사자격증을소지하고있을것으로추산된다. 조리원담당업무조사에대한복수응답결과식기및용기의세척 소독 (91.4%), 배식 (89.1%), 조리장청소 (87.0%), 전처리 (84.1%), 조리 (84.1%) 순으로담당하는비율이높았다. 반면검수업무에참여하는조리원은전체의 38.2% 로, 조사대상업무영역중가장낮은비중이었다. 검수는영양사의주요업무로조리원중에서는일부인원만이검수에참여하고있다는것을알수있었다. Table 1. General characteristics of food service workers Variables Age(years) Education level Working experience (years) Students' parents Working time (hours/day) Employment type Number of cooking certificates N(%) < 40 97(22.0) 40~< 45 131(29.8) 45~< 50 160(36.4) 50 52(11.8) Elementary school 28( 6.3) Middle school 83(18.9) High school 304(69.1) College or more 25( 5.7) < 3 66(15.0) 3~< 5 106(24.1) 5~< 10 191(43.4) 10 77(17.5) Yes 124(28.2) No 316(71.8) Less than 8 154(35.3) 8 88(20.1) More than 8 195(44.6) No response 3 Full-time 28( 6.4) Part-time 412(93.6) 0 261(59.6) 1 160(36.5) 2 or more 17( 3.9) No response 2 Inspection 168(38.2) Pre-preparation 370(84.1) Preparation 370(84.1) Distribution 392(89.1) Job description 1) Food transportation 342(77.7) Washing and sanitizing 402(91.4) of tray and utensil Cleaning of kitchen 383(87.0) Cleaning of dining area 359(81.6) Garbage treatment 365(83.0) Total 440(100.0) 1) Plural responses. 2. 조리원위생지식평가 1) 조리원위생교육실태조사대상조리원의위생교육실태조사결과월평균교육횟수는 4회이상이 74.7% 로가장많았고, 월 1회가 18.3%, 월 2~3회가 7.0% 였다. 이는산업체와병원급식소, 학교를대상으로위생교육실태를조사한결과월 1회위생교육을받는조리원이전체의 76.8% 였고 (Lee YJ 2003), 충청지역학교급식소조리원의위생교육횟수가월 1회 Korean J. Food Cookery Sci. Vol. 26, No. 6 (2010)
784 장혜원 배현주 인경우가전체의 98.6% 였던것과비교해볼때본조사결과의위생교육횟수가다소많다는것을알수있었다. Eo GH 등 (2001) 은조리원이받은정규교육의횟수는위생관리수행에영향을미치므로다양한위생교육프로그램이개발될필요가있다고하였으므로각급식소에서는정기적인위생교육뿐만아니라일일조회시간이나점심시간등을이용한수시교육이활성화될필요가있다고판단된다. 또한위생교육시간은 1 회평균 30 분미만인경우가전체의 53.5% 로가장많았고, 그다음은 30 분이상에서 50 분미만이 38.0% 였으며, 50 분이상인경우는 8.5% 였다. 학교급식소를대상으로한연구 (Koh MS 등 2004) 에서위생교육실시가어려운이유중시간부족 (55.3%) 이주요한원인이었다. 또한조리원의위생관리수행수준이낮은주요한이유는습관적인작업관행과조리원의인식과이해부족, 조리원의업무과중과위생지식과정보의부족때문이라고하였고 (Eo GH 등 2001, Lee YE 2006), Lyu ES(1999) 는위생교육을정기적으로실시한경우비정기적으로실시한곳에비해조리단계에대한위생지식이유의적으로높았다고하였으므로영양사는효율적인작업관리를통해조리원의위생교육을위한시간을충분히확보해야할것으로사료된다. 2) 조리원특성에따른위생지식차이분석조리원특성에따른위생지식점수의차이비교결과는 Table 2 와같다. 전체조사대상조리원의위생지식평가결과, 평균점수는총 75.9 점이었고, 조리원의연령 (p<0.05), 조리사자격증소지여부 (p<0.01) 와조리사자격증의개 Table 2. Comparison of the food sanitation scores according to the characteristics of food service workers Variables Food sanitation scores 1) Age(years) Cooking certificates Number of cooking certificates 40~49 (n=292) 75.6±14.5 b F= 3.10* below 40 (n=97) 79.7±12.7 a2) above 50 (n=52) 76.3±13.0 b Yes (n=177) 78.6±12.7 No (n=261) 75.1±14.7 t= 2.69** 1 (n=160) 78.2±12.8 b F= 4.53* None (n=261) 75.1±14.7 c above 2 (n=17) 83.1±11.8 a Students' Yes (n=124) 79.9±12.9 t= 3.19** parents No (n=316) 75.2±14.3 Total 75.9±15.7 1) Means±S.D. : The total food sanitation scores 100. 2) a,b,c : Different letters mean significant difference between groups by Duncan's multiple range test. *p<0.05, **p<0.01. 수 (p<0.05), 학부모여부 (p<0.01) 에따라위생지식에유의적인차이가있었다. 조리원연령에따른위생지식점수의차이비교결과 40 세미만 (79.7 점 ) 인조리원이 40 세이상 ~50 세미만 (75.6 점 ) 과 50 세미만 (76.3 점 ) 인조리원에비해위생지식점수가유의적으로높았다 (p<0.05). 또한조리사자격증이있는경우 (78.6 점 ) 가조리사자격증이없는경우 (75.1 점 ) 에비해평가점수가유의적으로높았으며 (p<0.01), 조리사자격증개수가 2 개이상인경우가 1 개인경우에비해평가점수가유의적으로높았다 (p<0.05). Lee YJ(2003) 의연구에서도자격증소지여부에따라위생지식에유의적인차이가있었다고했다. 이는조리사자격증시험을준비하는과정에서공중보건학, 식품위생학, 식품위생법규등을학습할수있는기회를가졌기때문이라고생각된다. 한편, 조리원이자녀학교에근무하는경우 (79.9 점 ) 가그렇지않은경우 (75.2 점 ) 에비해위생지식점수가유의적으로높았다 (p<0.01). 이것은조리원이자녀의학교에근무할경우학부모의입장에서급식소위생관리에대한관심이증대될수있는동기가되기때문이라고생각된다. 3) 조리원특성에따른위생지식평가항목별정답률분석조리원특성에따른위생지식평가문항별정답률비교결과는 Table 3 과같다. 전체평가문항중 손을씻은후앞치마에깨끗이닦는다 (97.5%), 조리장에방문한외부인은위생복장갖추지않아도된다 (95.2%), 쓰레기통은가능한만지지않기위해뚜껑을열어두고사용한다 (94.3%), 작업중머리카락이흐트러지면바로손으로정리하고작업한다 (91.5%), 칼 도마는조리한음식과조리하지않은음식용으로구분해서사용한다 (90.2%) 순으로높았다. 전체 15 개평가항목중 5 개평가항목의정답율이 90% 가넘었다. 평가영역별로는개인위생관리에대한 5 문항중 3 문항이, 시설 환경위생관리에대한 5 문항중 2 문항의정답율이 90% 이상이었다. 상대적으로작업위생관리에대한정답율이낮았으며, 특히 육류가열조리시에는내부중심온도를반드시확인하고조리가끝난후일지에측정온도를작성한다 (11.7%) 가전체평가항목중정답률이가장낮았다. 이항목은학교급식소에서적용되고있는 HACCP 제도의 CCP 중하나로주로급식생산관리중조리원이모니터링을담당하고있다 (MEST 2004). 그러나 Lee KE 와 Ryu K(2004) 의연구에서도이항목에대한교육정도와위생지식수준이모두낮은것으로조사되었고, 효과적인 HACCP 적용을위해조리원의교육 훈련의미비와조리원위생지식의부족이큰장애요인이라고하였으므로 (Eo GH 등 2001, Choi SH 등 2003, Walker E 등 2003) 조리원이담당하는 CCP 의모니터링과기록관리에대한위생교육이개선될필요가있다고판단된다. 한국식품조리과학회지제 26 권제 6 호 (2010)
HACCP 적용학교급식소조리원의위생지식과위생관리수행도분석 785 Table 3. Percent of respondents correctly answering each survey question according to the characteristics of food service workers Students' parents Cook certification Percent correct(%) Evaluation items (n=440) When you wash your hands by soap, you can remove the foodborne pathogen completely. After you wash your hands, you dry your hands on apron. After cutting the meats, you wash your hands in the sink before other works. The guests who visit the food service facilities do not need to wear sanitary clothes. If your hair is disheveled, you justify your hair and go back to work immediately. The danger zone which most bacteria grow and multiply is between 5 and 57 You must check the internal temperature when you cook meat and CCP records maintained. If you wash the fresh vegetables three times, you can remove the foodborne pathogen of the vegetables. If you keep food in the freezer most of the foodborne pathogens die. 74.1 97.5 77.4 95.2 91.5 64.1 11.7 83.1 85.4 Deep fry temperature is over 200 generally 78.7 When the cleaned cups put into ultraviolet sterilizer, you should turn over the cup and then put into in it to be easy to dry it You use knives and cutting boards separately depending on whether it is prepared food or raw materials. You should control the temperature of freezer below 0 In order to maintain the kitchen cleanly, you should be better clean the kitchen by water before working In order to do not touch trash-can, you use trash-can which is opened *p<0.05, **p<0.01,***p<0.001. 63.8 90.2 68.4 80.1 94.3 Yes (n=124) No (n=316) Yes (n=177) No (n=261) 79.7 71.3 76.0 72.1 χ 2 = 3.176 χ 2 = 0.804 99.2 97.0 98.3 97.2 χ 2 = 1.776 χ 2 = 0.519 83.7 75.2 83.4 73.7 χ 2 = 3.641* χ 2 = 5.626* 94.3 95.4 94.3 95.6 χ 2 = 0.214 χ 2 = 0.390 96.7 89.4 89.1 93.2 χ 2 = 6.041* χ 2 = 2.223 61.8 64.4 67.4 61.0 χ 2 = 0.249 χ 2 = 1.866 13.0 11.6 11.4 12.4 χ 2 = 0.176 χ 2 = 0.083 82.1 83.2 84.6 81.7 χ 2 = 0.069 χ 2 = 0.610 94.3 81.8 86.3 84.9 χ 2 = 10.923*** χ 2 = 0.168 85.4 75.9 85.1 74.1 χ 2 = 4.659* χ 2 = 7.480** 74.8 59.1 70.3 59.0 χ 2 = 9.341** χ 2 = 5.710* 88.6 90.8 88.6 91.2 χ 2 = 0.451 χ 2 = 0.823 69.9 68.6 73.7 65.7 χ 2 = 0.066 χ 2 = 3.068 87.0 77.2 84.6 76.9 χ 2 = 5.222* χ 2 = 3.807 97.6 93.7 96.0 94.0 χ 2 = 2.622 χ 2 = 0.822 또한정답율이평균이하인항목은비누로수세시유해미생물완전제거가능 (74.1%), 식중독균증식온도 (64.1 %), 육류가열중심온도측정및기록 (11.7%), 물컵자외선소독기에보관방법 (63.8%), 냉동실의적정온도기준 (68.4%) 등총 5 개항목이었다. Walker 등 (2003) 의연구결과에서도조리원이냉동고의정확한관리온도를알고있는경우는전체의 68% 로본연구결과와유사하였다. 단체급식소에서발생되는식중독의주된원인으로부적절한온도 - 시간관리, 교차오염, 개인위생불량, 부적절한손씻기, 오염된시설 설비등 (Collins JE 2001) 이라고하였 고, Eo GH 등 (2001) 의연구에서도식중독균증식온도와적정조리온도와보관온도, 냉장고적정보관방법에대한위생지식정답율이평균정답율에비해낮은것으로조사되었으므로본조사결과정답율이평균이하인항목에대해서는급식소별또는집단조리원위생교육시강조될필요가있다고판단된다. 또한병원급식소조리원을대상으로한위생지식조사결과 (Kim SO 와 Oh MS 2005) 에서도냉장고의올바른식품보관방법과식중독균증식온도, 음식의적정조리온도와보관온도에대한정답율이상대적으로낮았으므로학 Korean J. Food Cookery Sci. Vol. 26, No. 6 (2010)
786 장혜원 배현주 교급식소뿐만아니라전체급식업종의조리원을대상으로한위생교육에서도해당관리부문에대한위생교육이강화될필요가있다고생각된다. 조리원이자녀학교에근무하는경우가그렇지않은경우에비해 육류썰기를마친후싱크대에서깨끗이손을씻는다 (p<0.05), 작업중머리카락이흐트러지면손으로정리하고작업한다 (p<0.05), 음식을냉동온도에보관하면대부분의식중독균은사멸한다 (p<0.001), 튀김기름온도는 200 이상으로튀겨야한다 (p<0.05), 세척한물컵을자외선소독기에넣을때는물기가잘빠지도록뒤집어서넣는다 (p<0.01), 조리장을청결히유지하기위해서는조리작업시작전조리장을물청소후시작하는것이좋다 (p<0.05) 등총 6 문항에대한정답률이유의적으로높았다. 조리사자격증유무에따라서는 육류썰기를마친후다음작업을하기전싱크대에서깨끗이손을씻는다 (p<0.05), 보통튀김기름온도는 200 이상으로가열하여튀겨야한다 (p<0.01), 세척한물컵은자외선소독기에넣을때는물기가잘빠지도록뒤집어넣는다 (p<0.05) 등총 3 문항에서조리사자격증이있는조리원이자격증이없는조리원에비해정답율이유의적으로높았다. 특히정답율이평균이하였던항목중 물컵자외선소독기에보관하는방법 에대해서는조리원이학부모이고, 조리사자격증이있는경우유의적으로정답율이높았다. 3. 조리원위생관리수행도평가 조리원위생지식에따른위생관리수행도평가결과는 Table 4 와같다. 조리원위생관리수행도평가항목중조리원위생복장철저, 매니큐어, 장신구착용금지, 위생복장반드시착용 (4.92 점 ) 과무허가 유통기한지난가공식품에대한사용및보관금지 (4.92 점 ) 에대한평가점수가가장높았으며, 그다음으로배식시전용기구사용및위생복장과위생장갑착용 (4.91), 보존식의적절한보관 (4.90) 순으로높았다. 조리원위생지식점수를세개의수준으로분류한후위생관리수행도의차이분석을실시한결과 소화기질환자 손상처자 화농성질환자를조리작업시배제 항목과 가열조리식품중심온도 74 이상탐침온도계로 3 곳이상측정 일지기록 항목은위생지식이 60 점미만인조리원이 60 점이상인조리원에비해위생관리수행도가유의적으로낮다고평가하였고 (p<0.05), 칼 도마의용도별분리사용 과 보존식적정보관 에대해서는위생지식이 85 점이상인조리원이 60 점미만인조리원에비해위생관리수행도가유의적으로높다고평가하였다 (p<0.05). 일부선행연구 (Eo GH 등 2001, Lee YJ 2003, Walker E 등 2003, York VK 등 2009) 결과에서위생지식이높다고해서위생관리수행도가증가되지는않는다고하였으나 본연구에서는총 20 개평가항목중 소화기질환자 손상처자 화농성질환자를조리작업시배제, 칼 도마의용도별분리사용, 가열조리식품중심온도 74 이상탐침온도계로 3 곳이상측정 일지기록, 보존식의적정보관 등총 4 개항목에서조사대상조리원의위생지식이높을수록수행도가유의적으로높은것으로분석되었다 (p<0.05). 이는위생지식점수가높은집단이위생습관실천점수가높았다는 Lyu ES 와 Chang HJ(1995) 의연구와위생지식이평균이상인조리원이평균이하인조리원에비해조리단계의위생관리와기기위생, 개인위생에대한수행도가유의적으로높았다는 Lyu ES(1999) 의연구와유사한결과였다. 한편, 조리원의위생지식이높은항목도실제작업환경에서의실천이어려운이유는여러가지급식시설 설비가부족하거나동기부여부족으로인해조리원의실천의지가저하되었기때문 (Rennie DM 1995) 이라고하였으며, Bae HJ 와 Lee HY(2010) 의연구에서급식관리자를대상으로위생관리개선방안에대한중요성인지도를조사한결과 급식위생시설 설비의개 보수 가 5 점만점에 4.64 점으로중요도가가장높게평가되었으므로학교급식소위생관리의개선을위해서는우선적으로 HACCP 운영에필요한급식시설 설비의구비등작업환경이개선될필요가있다고생각된다. 또한조리원이급식소의여러가지자원을적절하게활용할수있도록정기적인교육 훈련이효과적으로진행되어야하고조리원이능동적으로자신의직무를완벽하게수행해나갈수있기위해서는적절한동기부여가무엇보다도중요하다고판단된다. 조리원특성에따른위생관리수행도차이비교결과는 Table 5 와같다. 조리원근무시간에따라서는 8 시간근무하는조리원이 8 시간미만으로근무하는조리원에비해 소화기질환자 손상처자 화농성질환자를조리작업시배제 (p<0.05), 작업이바뀔때마다손세척 소독실시 (p<0.05), 가열조리식품중심온도 74 이상탐침온도계로 3 곳이상측정 일지기록 (p<0.05), 조리후온도관리및오염방지조치적정 (p<0.05) 등총 4 개항목에서수행도가유의적으로높은것으로분석되었다. 그리고 잠재적으로위험한식단의공정관리실시 (p< 0.01), 식재료보관시정리정돈및청결유지 선입선출원칙준수 항목은 8 시간과 8 시간이상근무하는조리원이 8 시간미만근무조리원에비해수행도가유의적으로높은반면 칼 도마의용도별분리사용 (p<0.05) 은 8 시간을초과하여근무하는조리원의수행도가 8 시간미만으로근무하는조리원에비해수행도가유의적으로높은것으로분석되었다. 조리원근무시간에따라서는전반적으로 8 시간미만근무자의수행도가유의적으로가장낮은경향이있었으므로 8 시간미만시간제근무자의수를최소화하는것이급식위생개선에도움이될것이라판단 한국식품조리과학회지제 26 권제 6 호 (2010)
HACCP 적용학교급식소조리원의위생지식과위생관리수행도분석 787 된다. 또한조리원이자녀학교에서근무하는경우 소화기질환자 손상처자 화농성질환자를조리작업시배제 (p< 0.05) 와 잠재적으로위험한식단의공정관리실시 (p<0.01), 식기및용기의세척과소독은조리공간에서실시하지않 음 (p<0.001) 의항목에서학부모가아닌경우에비해수행도가유의적으로높은것으로평가되었다. 더불어조리원이학부모인경우가학부모가아닌경우에비해일부항목에대한위생지식도유의적으로높았는데 (Table 4) 이는조리원이학부모인것이위생교육과급식업무수행 Table 4. Comparision of food sanitation performance scores according to the food service worker's food sanitation knowledge scores Evaluation items Sub total Food sanitation knowledge scores > 60 (n=40) 60~>85 (n=234) 85 (n=166) F-value Checking employee's health before working and excluding food service workers with infectious disease and countermeasure of infected workers 4.78 1) 4.58b 2) 4.81 a 4.79 a 3.02* Good personal hygiene practices; remove jewelry from hands, do not wear false fingernails, and wear clean uniform. 4.92 4.94 4.89 4.95 1.76 Hand washing is observed on every potential stage and contamination including before and after food handling 4.80 4.77 4.78 4.84 0.98 Prohibition of use and preservation of unlicensed foods and processing foods which are past its sell-by date 4.92 4.95 4.89 4.96 1.98 Check and report temperature of refrigerating/freezing foods and freshness and quality of foods during inspection 4.83 4.83 4.83 4.83 0.01 Control of cooking process of potentially hazard foods 4.80 4.74 4.80 4.81 0.38 Provide adequate storage capacity of refrigerator or freezer. Additionally, adequate thermometer should be installed, the temperatures should be 4.83 4.88 4.83 4.81 0.36 monitored, and storage room should be clean Proper food storage procedures; maintenance of cleanness, observance of First-in First-out method etc. 4.88 4.90 4.86 4.90 0.71 Proper washing and sterilizing raw vegetables and fruits and CCP records maintained. 4.84 4.75 4.83 4.88 1.44 Handling foods on working table with at least 60cm hight from floor 4.89 4.89 4.89 4.89 0.01 Separate use of knives and cutting boards for cooked or uncooked foods 4.87 4.80 b 4.83 ab 4.94 a 3.78* Separate use and sanitation and disinfection of rubber gloves after using 4.87 4.83 4.87 4.86 0.18 Checking the final internal temperature of cooked foods(internal temperature reach 74 ) and CCP records maintained. 4.84 4.71 b 4.84 a 4.88 a 2.56* Controlling of proper food holding temperature and adapting protective holding method from contamination 4.82 4.72 4.81 4.85 1.19 Usage of dedicated equipment, uniforms, and sanitation gloves for distribution 4.91 4.91 4.90 4.93 0.39 Proper storage of reserved meals 4.90 4.81 b 4.90 ab 4.94 a 2.33* Cleaned tray surface temperature over 71 and tray sterilizer setting temperature over 75 4.85 4.78 4.86 4.86 0.66 Kitchen utensils and equipment cleaned and sanitized after use and then records maintained 4.75 4.68 4.76 4.74 0.27 Ensuring tray and utensils are clean, dry, and stored in a way that prevent contamination 4.84 4.84 4.85 4.82 0.18 Prohibition of washing and sanitizing of tray and kitchen utensils in the cooking area 4.70 4.77 4.72 4.65 0.70 1) Means : The food sanitation performance scores were based on the mean scores measured on a Likert-type scale from 1 to 5 (1: strongly disagree ~3: neither ~5: strongly agree). 2) a,b : Different letters mean significant difference between groups by Duncan's multiple range test. *p<0.05. Korean J. Food Cookery Sci. Vol. 26, No. 6 (2010)
788 장혜원 배현주 Table 5. Comparison of food sanitation performance scores according to the food service worker's characteristics Evaluation items Checking employee's health before working and excluding food service workers with infectious disease and countermeasure of infected workers Good personal hygiene practice; remove jewelry from hands, do not wear false fingernails, and wear clean uniform. Hand washing is observed on every potential stage and contamination including before and after food handling Prohibition of use and preservation of unlicensed foods and processing foods which are past its sell-by date Check and report temperature of refrigerating/freezing foods and freshness and quality of foods during inspection Control of cooking process of potentially hazard foods Provide adequate storage capacity of refrigerator or freezer. Additionally, adequate thermometer should be installed, the temperatures should be monitored, and storage room should be clean Proper food storage procedures; maintenance of cleanness, observance of First-in First-out method etc. Proper washing and sterilizing raw vegetables and fruits and CCP records maintained. Handling foods on working table with at least 60cm hight from floor Separate use of knives and cutting boards for cooked or uncooked foods Separate use and sanitation and disinfection of rubber gloves after using Checking the final internal temperature of cooked foods(internal temperature reach 74 ) and CCP records maintained. Controlling of proper food holding temperature and adapting protective holding method from contamination Usage of dedicated equipment, uniforms, and sanitation gloves for distribution Working time (hours/day) Students' parents < 8 8 > 8 Yes No 4.67 1)b 4.82 a2) 4.80 ab 4.85 4.75 F=2.34* t= 1.99* 4.89 4.93 4.92 4.93 4.91 F=0.34 t= 0.52 4.72 b 4.86 a 4.80 ab 4.85 4.78 F=2.37* t= 1.63 4.87 4.93 4.94 4.92 4.92 F=1.43 t= 0.14 4.78 4.84 4.85 4.88 4.81 F=0.83 t= 1.94 4.74 b 4.90 a 4.74 a 4.88 4.76 F=5.24** t= 2.96** 4.76 4.80 4.87 4.88 4.80 F=2.24 t= 1.87 4.80 b 4.90 a 4.91 a 4.91 4.87 F=2.62* t= 1.13 4.75 4.87 4.87 4.87 4.83 F=2.33 t= 0.86 4.82 4.91 4.91 4.92 4.88 F=1.78 t= 1.36 4.80 b 4.84 ab 4.93 a 4.87 4.87 F= 3.79* t= -0.08 4.84 4.86 4.88 4.91 4.85 F= 0.33 t= 1.86 4.77 b 4.91 a 4.82 ab 4.84 4.84 F= 3.19* t= -0.06 4.72 b 4.85 a 4.83 ab 4.83 4.81 F= 2.32* t= 0.43 4.85 4.94 4.93 4.92 4.91 F= 2.06 t= 0.36 4.87 4.82 4.90 4.90 4.90 Proper storage of reserved meals F= 0.50 t= 0.15 Cleaned tray surface temperature over 71 and tray sterilizer setting 4.83 4.86 4.86 4.88 4.84 temperature over 75 F= 0.20 t= 1.06 Kitchen utensils and equipment cleaned and sanitized after use and then 4.79 4.79 4.69 4.80 4.72 records maintained F= 1.69 t= 1.36 Ensuring tray and utensils are clean, dry, and stored in a way that 4.82 4.86 4.82 4.89 4.82 prevent contamination F= 0.26 t= 1.78 Prohibition of washing and sanitizing of tray and kitchen utensils in the 4.58 b 4.76 a 4.71 ab 4.75 4.68 cooking area F= 2.07* t= 1.75*** 1) Means : The food safety and sanitation performance scores were based on the mean scores measured on a Likert-type scale from 1 to 5 (1: strongly disagree ~3: neither ~5: strongly agree). 2) a,b : Different letters mean significant difference between groups by Duncan's multiple range test. *p<0.05, **p<0.01,***p<0.001. 한국식품조리과학회지제 26 권제 6 호 (2010)
HACCP 적용학교급식소조리원의위생지식과위생관리수행도분석 789 시자발적인동기부여강화요인이될수있었기때문이라고판단된다. IV. 요약및결론 경북지역학교급식소조리원 440 명을대상으로위생지식을평가하고조리원의개인특성과위생지식수준에따른위생관리수행도의차이를비교평가한결과는다음과같다. 1. 조사대상조리원중연령은 40 세이상 ~50 세미만이전체의 66.1% 였으며, 고용형태는정규직이전체의 6.4% 였고, 자녀가다니고있는학교에근무하는비율은 28.6% 였다. 또한전체의 40.4% 가조리사자격증을소지하고있었다. 2. 조리원의위생지식평균점수는 75.9 점 (100 점만점 ) 이었고, 연령 (p<0.05), 조리사자격증유무 (p<0.01), 조리사자격증수 (p<0.05), 학부모여부 (p<0.01) 에따라위생지식에유의적인차이가있었다. 3. 조리원의위생지식평가항목별정답률을비교한결과육류가열조리시내부중심온도측정후기록, 세척한물컵의자외선소독기보관방법, 식중독균증식온도, 냉동실온도관리기준, 비누로수세시유해미생물완전제거가능항목에대한정답율이평균이하로낮았다. 4. 조리원위생지식수준에따른위생관리수행도차이분석결과소화기질환자 손상처자 화농성질환자를조리작업시배제, 가열조리식품중심온도 74 이상탐침온도계로 3 곳이상측정 일지기록, 칼 도마의용도별분리사용, 보존식적정보관등의항목에서위생지식점수가높은조리원의수행도평가점수가유의적으로높았다. 5. 조리원근무시간이 8 시간이나 8 시간을초과하는경우가 8 시간미만인경우에비해, 조리원이학부모인경우가학부모가아닌경우에비해일부항목에서위생관리수행도가유의적으로높았다. 본연구결과로부터다음과같이제언하고자한다. 조리원의위생지식수준이높은경우일부위생관리항목에대한수행도가높다는것을알수있었다. 따라서급식소위생관리개선을위해서는효과적인위생교육을통한조리원의올바른위생지식의습득이선행되어야할것이라생각된다. 또한위생교육을통해위생지식이증가하고더나아가위생관리수행도를향상시킬수있기위해서는위생교육후반드시교육평가를실시하고조리원의이해가부족한부분을분석하여이에대한보충교육과반복교육이추가적으로실시되어야할것이다. 그리고조리원이담당하고있는위생관리항목에대한수행도를향상시키기위해서는조리원채용시위생지식수준, 연령, 조리사자격증소지여부가고려될필요가있다고판단되며, 시 간제근무조리원의수를최소화할필요가있다고생각된다. 또한급식소단위로영양사가효과적인위생교육매체를개발하는것은현실적인어려움이있으므로위생교육매체개발과효과적인교육방법론에대한연구가활발하게진행될필요가있다고판단되며이때조리원개인의특성과위생지식수준이우선적으로고려될필요가있다고생각된다. 그리고이와같은연구과정에서관련부처의정책적 재정적지원이절실히요구된다. 위의결과를종합해볼때본연구결과는급식소단위에서의, 혹은지역별조리원집단위생교육과학교급식위생개선대책수립을위한기초자료로활용함과동시에학교급식소조리원채용시참고자료로활용될수있을것으로기대된다. 그러나본연구의조사대상선정이일부지역에한정되어있고, 조사대상의선정도편의추출법에의해설문이제한적으로실시된점은연구의제한점이므로향후조리사직무관련연구에서는급식소의여러가지운영여건을고려한샘플링이실시될필요가있다고생각된다. 특히, 급식위생개선을위한후속연구에서는조리원의위생관리수행도향상에영향을미치는요인을다각도로분석하는연구의수행이필요할뿐만아니라조리원의위생관리수행도를객관적으로평가할수있는도구의개발이필요하다고판단된다. 참고문헌 Bae HJ. 2005. Evaluation of dietitians perception of importance about HACCP guideline in foodservice facilities. J Korean Diet Assoc 11(1):105-113 Bae HJ, Lee HY. 2010. Importance evaluation about the remedies for improvement of sanitation management by foodservice managers. Korean J Community Nutr 15(2):266-274 Bryan FL. 1991. Teaching HACCP techniques to food processors and regulatory officials. Dairy Food and Environ Sanit 11: 562-568 Bryan FL. 1998. Risks of practices, procedures and processes that lead to outbreaks of foodborne diseases. J Food Prot 51:663-673 Burch NL, Sawyer CA. 1991. Food handling in convenience stores: the impact of personnel knowledge on facility sanitation. J Environ Health 54:23-27 Choi SH, Kim SH, Kwak TK. 2003. The survey of perception on obstacles in implementing generic HACCP plan for school foodservice operations. J Korean Diet Assoc 9(3):209-218 Collins JE. 2001. Impact of changing consumer lifestyles on the emergence/reemergence of foodborne pathogens. Emerg Infect Dis 3(4):1-13 Eo GH, Lyu K, Park SJ, Kwak TK. 2001. Need assessments of HACCP-based sanitation training program in elementary school Korean J. Food Cookery Sci. Vol. 26, No. 6 (2010)
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J Am Diet Assoc 109(9):1576-1581 Walker E, Pritchard C, Forsythe S. 2003. Food handlers' hygiene knowledge in small food business. Food Control 14: 339-343 Weingold SE, Guzewich JJ, Fudala JK. 1994. Use of foodborne disease data for HACCP risk assesment. J Food Prot 57: 820-830 2010 년 8 월 25 일접수 ; 2010 년 11 월 8 일심사 ( 수정 ); 2010 년 11 월 8 일채택 한국식품조리과학회지제 26 권제 6 호 (2010)