지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이 논문의 연구 히스토리 (2)
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- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
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초록· 키워드
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The objective of this research was to find out the status of disinfection of facilities and equipments based on the standard of ‘School Meal Service Sanitation Management Manual’. After carrying out a research on disinfection of facilities and equipments, it was found that disinfection after washing was well carried out, and sodium hypochlorite disinfection method was mostly used. As a result of research on sanitation management of spoons in school meal service, it turned out that 66.5% of schools did not provide spoons at all. Among the obstacles in providing spoons ‘human resource support problem arising from excessive work of cooking staffs’ turned out to be the highest. According to the implementation period of meal service a statistically significant difference was shown in ‘cooperation level of the HACCP team’ and ‘status of facilities and equipments’ which indicated that there was a need to repair and improve the aged facilities and equipment in old meal service places. As a result of carrying out a research on obstacles arising from CCP implementation, it was shown that CCP 5, washing and disinfection of vegetables and fruits felt the least difficulty and CCP implementation is felt to be most difficult in the meal delivery process. From the above results, it could be concluded that meal service facilities and equipments were currently carried out disregarding the characters and efficient meal service system of meal servicing schools, and there was lack of working space and appropriate allocation of cooking staffs. The arrangement of efficient allocation standard on meal delivery method, facilities and equipments and arrangement of efficient washing and disinfection standard will have to be provided.
목차
Abstract
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약
참고문헌
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UCI(KEPA) : I410-ECN-0101-2014-590-003165628