Importance-performance analysis of hygiene and nutrition management in social welfare meal service facilities in selected regions of Jeollanam-do

Purpose: This study sought to provide foundational data for the early implementation of the Center for Social Welfare Foodservice Management and to enhance hygiene and nutrition service quality in social welfare meal service facilities.Methods: A total of 104 facilities in selected regions of Jeollanam-do were analyzed.They were categorized as in-house preparation facilities, outsourced meal service facilities, and home-type and leisure welfare facilities.Hygiene and nutrition management status was assessed using checklist items.Results: The hygiene management of the in-house preparation facilities showed a low performance in 14 out of 27 items.Specifically, the items 'Dish sterilization and hygiene', 'Covered waterproof waste bins', 'No unlabeled ingredients', 'Food storage compliance', and 'Reuse of served food' exhibited both low importance and low performance.The hygiene management status of outsourced meal service facilities showed low importance with respect to the items 'Delivery temperature control', 'Wear sanitary clothing when serving' and 'Hygienic and safe serving management'.In-home-type and leisure welfare facilities showed low performance in the items 'Dish sterilization and hygiene', 'No expired ingredients storage', 'Food storage compliance', and 'Reuse of served food'.The nutrition management status of in-house preparation facilities that cook meals directly in-house and provide them to users showed low importance and low performance with respect to 'Diet matched to user health' and 'Proper portion'.In outsourced meal service facilities where food is delivered by