함평지역 고등학생의 식품위생 및 안전의식 조사

Abstract

In this thesis, it is investigated how much Korean high school students of this area understand the food hygiene and safety and their awareness of Hazard Analysis and Critical Control Point(HACCP) to develop an effective way to spread and settle down the HACCP for the improvement of food hygiene and safety. 295 high school students of Hampyeong, Jeollanamdo were examined.

1. The consciousness of the food hygiene and safety In the investigation of the consciousness of the food hygiene and safety, 69% of the students responded with 'insecure' and 'highly insecure'. This results shows that the lower the concern about food hygiene and safety, the higher the level of insecurity. The major factor of the insecurity was a report of the media and also the students mistrust the production process of food highly. In this survey, 55% of the students responded 'cleanliness of the feeding facilities' is the most important excluding taste, price, service. They also responded about the status of the feeding facilities' cleanliness more 'unclean' than 'clean'.

The feeding facilities of the school was responded as the place required hygiene the most. So it is required the management of the hygiene of the school feeding facilities.

As for the accessibility of information about food hygiene safety, students get the most information from 'the internet' and 'the broadcasting media such as TV and radio' the next and 'the circumstances' 'the printed media such as newspapers, magazines' 'the education of the school' are followed. So a proper means of effectively providing information about food hygiene and safetyand the easy accessible way to get the information should be developed.

2. Awareness of HACCP On the survey 90% of the students responded with either 'totally unaware' or 'unaware', while 7% responded with 'a little aware', and only 1.9% with 'well aware' or 'very well aware'. It means that most of the high school students are unaware of HACCP. The further survery for the students who responded 'a little aware' and 'well aware' and 'very well aware' shows that they were total 25 students, among them 18 students are very well aware of HACCP. 71.1% of the students who were unaware of HACCP want to know 'what does it mean?' the most, and then 'Why should it be needed?' 'What is its merit? ' and 'where does it apply?' are followed. When we think of that they are future consumers, the proper HACCP system will be settle down at the industry of food if we could educate the students and provide them with proper information on HACCP at schools.

3. The necessity of publicizing HACCP In the survey questions on the necessity of publicity for HACCP, 75.9% of the students responded that 'it is necessary' and 'it is absolutely necessary'. It shows that they feel the necessity of publicity for HACCP. For the method of the publicizing, they think 'the broadcasting media' is the most effective, and then 'through the education at school', 'through the internet' are followed. To settle down HACCP at our food industry and food culture, it is needed to educate the students why HACCP is needed through the school education, the internet which is called 'sea of information' and the broadcasting media as well.