An Evaluation of Food Safety Sanitation Management Practices of Food Manufacturing Companies that Supply Foods to School Foodservice

摘要

This study was conducted to evaluate the sanitation management practices in food manufacturing companies that supply food and food ingredients to school foodservice operations. Subjects consisted of 34 food manufacturing factories located in the Daeguand Gyeongbuk areas. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for factory sanitation performance was 4.72. Scores for perceived sanitation management performance in the factories were as follows: management of material (4.90); personal hygiene (4.78); management of work (4.71); management of workplace and vicinity (4.68); and food and raw material transportation (4.67). Participating companies that had HACCP certification programs scored high on the following sanitation inspection items: washing and sanitation guides, adequate equipment for correct hand washing, and sanitation of raw material delivery vans. The mean frequency for employee sanitation education was-2.8 times per month. Factory managersbelieved that their sanitation management programs kept their food safe and that the food was produced and delivered with a high degree of safety. However, they thought that food sanitation standardization was needed in order to supply high-quality andsafe food items. In terms of traceability, 58.8% of the raw materials were traceable and 61.8% of the manufactured products were traceable. Sanitation management performance scores for the participating food manufacturing companies were high, although the soybean sprouts processing companies had comparatively low scores. Management reinforcement of employee sanitation education and a sense of duty and pride among factory employees will promote adequate and appropriate sanitation management performance for food safety and quality in factories that supply food and ingredients to school foodservice operations.