본 연구에서는 칠곡군지역의 어린이급식소를 대상으로 급식 현황을 파악하고 취약항목을 살펴보았으며, 어린이급식소의 위생·안전관리 개선을 위해 취약항목에 따른 교육자료를 개발·실시하였다. 현장평가와 질평가를 통해 교육에 대한 평가를 실시하였으며, 이를 근거로 어린이급식소에 현실적인 지원 방안을 모색하고 위생·안전관리 개선하고자 하였다.
칠곡군어린이급식관리지원센터에 등록이 되어있는 어린이급식소 중 50인 이상 100인 미만 집단급식소 32개소를 대상으로 2016년 6회에 걸쳐 실태조사를 실시한 결과, 32개소 모두 교실에서 배식을 하며, 영양사가 있는 곳은 없었다. 회차별 총점의 전체 평균 점수는 88.51점(100점 만점)으로 방문 횟수가 증가할수록 회차별 총점이 증가하였다(p<0.01).
2016년 실시되었던 실태조사 결과를 바탕으로 패턴분석을 실시한 결과, 유지형, 상승형, 혼합형으로 3가지 패턴을 도출하였다. 유지형은 회차별 일정 수준의 수행률로 유지가 되는 항목(17개 문항), 상승형은 방문횟수가 증가할수록 수행률이 증가하는 항목(4개 문항), 혼합형은 방문횟수와 상관없이 증·감하는 항목(24개 문항)으로 구분되었다. 혼합형으로 분류된 문항과 수행률이 80% 미만인 항목들을 중점으로 9개 문항을 취약항목을 도출하였으며, 이를 바탕으로 ‘식재료 올바른 선택방법’, ‘식품용 기구 및 용기재질별 안전한 사용지침’, ‘조리실 위생관리’, ‘무표시 원료 및 식품관리’, ‘무허가(무신고) 식품 알아보기’, ‘어린이급식소의 식단활용 방법 및 식재료 관리’의 주제로 총 6가지 교육자료를 개발하였다. 개발된 교육자료로 어린이급식소 조리종사자를 대상으로 2017년 6회에 걸쳐 교육을 실시하였다.
개발된 교육자료로 위생·안전관리 교육 효과 평가를 위해 현장평가 및 질평가를 실시하였다. 현장평가 결과, 원료사용 영역을 제외한 5개 영역 모두 교육 받은 후 점수가 증가하였으며, 9개의 취약항목 중 ‘무허가(무신고) 원료 및 식품의 사용 여부’, ‘무표시 원료 및 식품의 사용 여부’ 2개 항목을 제외한 모든 항목이 교육을 받은 후에 평가점수가 높아져 긍정적인 교육효과가 나타났다.
설문조사를 통한 질평가 결과, ‘직무활용’ 요인은 ‘조리종사자의 몰입도’에 유의한 영향력을 발휘하는 것으로 나타났으며, ‘학습자기효능감’ 요인은 ‘효과성’에 유의한 영향력을 발휘하는 것으로 나타났다. 교육에 대한 중요도와 만족도 차이 검증 결과, 중요도 평균이 4.51점, 만족도 평균 4.39점으로 중요도가 높게 나타났으며(p<0.01), 8개 항목 중 ‘교육목표에 맞는 교육내용 구성’ 항목이 중요도가 만족도보다 높게 나타났다(p<0.01). IPA분석 결과 Ⅲ사분면에 포함된 항목은 ‘글자크기, 문장길이와 어휘가 적절함’, ‘교육장소의 적절성’ 2개로 중요도와 만족도를 모두 높일 수 있도록 교육계획 시 고려해야할 것으로 판단된다. 주제별 교육에 대한 중요도-만족도 비교 결과, ‘식재료 올바른 선택방법’ 항목이 중요도가 높게 나타났으며(p<0.05), 나머지 항목에서도 유의적이지는 않았으나 중요도가 만족도보다 높게 나타났다. 교육주제별 업무 적용 난이도가 어려운 이유로는 업무과중·시간 부족, 습관적인 관행, 수행하기 어려운 관리기준, 시설·설비/기구 부족 등으로 나타났으며, 교육방법 요구도 조사 결과, 전문가 방법을 통한 강의 요구도가 가장 높았으며, 이외에도 동영상 강의 및 위생매뉴얼 강의 등에 대한 요구도도 높게 조사되어 추후 이를 반영한 교육을 계획한다면 조리종사자의 위생·안전관리 교육 효과를 증대할 수 있을 것으로 판단된다.

This study investigated the food service status of children’s foodservices in Chilgok County and examined their vulnerable items. In order to improve sanitary and safety management of children''s foodservices, educational materials based on the vulnerable items were developed and implemented. Evaluation was conducted through on-site evaluation and quality evaluation. Based on this, realistic support for children''s foodservices was sought to provide and sanitary and safety management were intended to improve.
As a result of conducting more than 6 times of actual surveys on 32 foodservice establishments with more than 50 and less than 100 children registered of the center for children’s foodservice management in Chilgok-gun in 2016. All 32 places catered in the classroom, and there were no dieticians. The overall average score of the total points of the counseling sessions was 88.51(out of 100 points), which increased as the number of visits increased(p<0.01).
Based on the results of a survey conducted in 2016, a pattern analysis was conducted. Three patterns were derived: keeping, increasing and mixing. The keeping type consisted of items (17 items) that were maintained at a certain level of performance for each session. There were 4 increasing type items whose performance rate increases as the number of visits increases and 24 mixing type items that increase or decrease regardless of the number of visits. Focusing on the items classified as mixed type and the items with less than 80% of performance rate, 9 items were identified vulnerable. Based on this, 6 education materials were developed. The subject of education was ‘How to choose the right ingredients’, ‘Guidelines for safe use of food untensils and containers by material’, ‘Sanitary management of kitchen’, ‘Unmanifested food materials and food management’, ‘Unlicensed food management’, ‘How to use the menu and ingredients of children’s foodservice’. Targeting children’s foodservice workers, 6 times of education sessions were conducted in 2017 with the developed educational subjects.
By the developed educational materials, the on-site evaluation and the quality evaluation were conducted to evaluate the effectiveness of education on sanitary and safety management. As a result of the on-site evaluation, scores increased after training in all 5 areas except the raw material use area. Among the nine vulnerable items, scores of all the items except for two items, ‘Using unlicensed food materials/products’ and ‘Using unmanfested food materals/products’ increased after training, which showed a positive educational effect.
As a result of quality evaluation through questionnaire survey, ‘job utilization’ factor showed significant influence on ‘immersion of participant from education'' and the ‘self-efficacy for learning'' factor did so on ‘effectiveness of education training''. The result of verification of the importance and satisfaction of training revealed average importance of 4.51 points and satisfaction average of 4.39, which means the importance is higher(p<0.01). In addition, among the 8 items, ‘construction of suitable for the object of training purpose'' items showed higher importance than satisfaction(p<0.01). As a result of the IPA analysis, since the items included in the Ⅲ quadrant were both ‘the appropriateness of text size, sentence length’ and ‘appropriateness of place of education’, it is believed they should be considered for education plans in order to increase both importance and satisfaction. As a result of the importance-satisfaction comparison of education by subject, the importance of ''how to choose the right ingredients'' was the highest (p <0.05), and the other items were not significant, but the importance was higher than the satisfaction level. The reasons for the difficulty of applying jobs by education subject were: work overload, lack of time, habitual practices, management standards that are difficult to perform, and lack of facilities, equipments, and utensils. As a result of the survey on the needs of education methods, since lecture requirement through the expert method was the highest and the other video lectures and sanitary manual lectures were highly demanded, it is believed that it is possible to increase the effectiveness of education and training of sanitary and safety management of cook workers if education is planned to reflect this in future.