단체급식시설의 HACCP전문인력 양성교육을 위한 산업체 요구도 조사

This study aimed to provide basic data for strategies for manpower training and retraining of HACCP in food service facilities. The survey questionnaires were administered to analyze current status and nutritionists and feeding managers` perceptions of in-plant training in which the 40 industrial firms were operating the customized training. The total of 62 questionnaires were collected and analyzed. Based on the analysis of the data, the following results were made. 1) The 88.7％ of respondents perceived the need of additional training after employment. 2) The only 46.8％ of respondents had experienced the information of customized training, and the main information source was mass media(45.9％) including newspapers, broadcasting, etc. 3) The most favorable type of customized training was short-term upgrade training (64.5％) with training period less than 6 months. 4) The main criteria of industry-school cooperation included industry personnel`s training participation, utilization of industry equipments and facilities, students` work-based training, etc. 5) The respondents` perceptions of HACCP system showed very high rate, and the 95％ of respondents perceived the need of introduction of HACCP system. 6) The only 24.2％ of the industrial firms were operating HACCP system.