Validity Study on Foodservice Management Standards for Long-Term Care Institutes Using a Delphi Technique

Abstract

The foodservice management standards of long-term care institutions need to be improved to ensure nutritional and hygienic food quality. This study conducted a Delphi survey with experts to derive customized food service management standards that reflect the reality prevalent in long-term care institutions for the elderly in Seoul. From July to August 2020, 25 experts were surveyed by email for the first and second rounds of reviews. For statistical analysis, the mean, standard deviation, positive rate, median, convergence, agreement, and content validity were calculated using SPSS 24.0. For the long-term care institution meal management standards, we determined the following 10 criteria of nutrition management: one criterion for foodservice management, three criteria for menu planning, three criteria for foodservice provision, one criterion for cooking, and two criteria for food distribution. The hygiene management standards were derived as a total of 22 criteria: five criteria for facilities and environmental management, two criteria for personal hygiene management, four criteria for food ingredients management, five criteria for process management, three criteria for food storing management, and three other criteria. In addition, it was found that the staffing of nutritionists was essential to ensure food quality and safety management in long-term care facilities. Applying the results of this study can be a useful tool for improving the foodservice quality in long-term care institutions.