The objective of the current study was to compare the execution of hygiene and safety management according to the characteristics of children’s food service stations, with the ultimate objective of providing sanitary and safe food service to children. To this end, the study conducted surveys of 73 public and private pre-schools with fewer than 100 children in district A from July 30 to October 31 2015. The differences were evaluated by t-test and analysis of variance. The confidence and validity of the results were analyzed by six food ingredient and facilities management questions, three personal hygiene and facilities management questions, four environmental management questions, and five storage and treatment management questions; for a total of 18 questions. The cumulative distribution of the four factors was 61.569%, and the Cronbach’s alpha was 0.821, which indicated that the results were reliable. The results revealed that public pre-schools (a) and home-based pre-schools (b) had different levels of food ingredient and facility management, but no differences in the number of cooks, number of children served, type of food distribution, and the existence of mass food service facilities. The results of the study may be used to develop hygiene and safety management manual and educational contents to promote the health of the children served.

서 론
 연구내용 및 방법
  1. 연구 대상 및 기간
  2. 연구 내용 및 방법
  3. 자료의 분석
 연구결과 및 고찰
  1. 표본의 특성
  2. 측정변수의 신뢰도 및 타당도 분석
  3. 상관관계분석
  3. 어린이급식소특성에따른위생․안전관리수행도비교
 요약 및 결론
 References

• 이진용(성동구어린이급식관리지원센터) | Jin-Young Lee Corresponding author