This study analyzed the effects of nutrition technicians` hygiene education on cooking workers` performance of hygiene management in order to ensure the security of school meals. The situation of cooking workers` disposition in subject schools was elementary school(51.1%) and middle school(48.9%) and the type of meals was rural area type(54.2%), urban type(36.5%), and island and isolated area type(9.3%). The methods of meals management were single cooking(88.2%) and joint cooking and management(11.8%). The type of distributing meals was distributing in a dining room(93.5%), in a classroom(3.7%), and in both dining room and classroom(2.8%). Nutrition technicians` employment form included regular(53.5%) and daily(88.2%). Their education was junior college graduate(50.2%), university graduate(44.8%), and graduate school students(5.0%). Cooking workers` employment form included daily(88.2%) and regular(11.1%), suggesting that most were regular. Most cooking workers(77.4%) had at least high school certificate. Regarding the situation of cooking workers` disposition in subject schools, the number of student per one cooking worker was found as 91-120(37.2%), 61-90(22.6%), 60 and under(21.1%), 121-150(16.7%), and 151 and over(2.5%). Cooking workers` level of performance of hygiene management was post-working stage(66.37/75 marks), pre-working stage(64.22/75 marks), and working stage(20.34/25 marks). The counting of meals articles in a pre-working stage(20.34/25 marks), temperature and required time in a working stage(18.78/25 marks), and machinery equipment and hygiene in a pre-working stage(21.40/25 marks) showed lowest of performance, which suggest poor service of hygiene. Cooking workers` performance of hygiene management by working stage showed the significant difference with school class(p<.001), type of schools with meals(p<.05), state of cooking workers` employment(p<.001), and cooking worker`s disposition(p<.05). A working stage showed the significant difference with type of schools with meals(p<.05). A post-working stage showed the significant difference according to type of schools with meals(p<.05), and the methods of meals management(p<.05), and cooking workers` disposition(p<.05). In the execution of hygiene education, individual hygiene was highest(94.8%), followed by the management of machinery equipment and tools(89.7%), food poisoning and microorganism(94.7%), and the method of food treatment(76.4%). A yearly plan of hygiene education included established(83.9%) and not established(16.1%). Regular education included not executed(25.1%), 2~3 times a month(16.1%), and more than 4 a month(4.0%) and occasional education was not executed(57.0%), 1-3 times a month(26.3%), and more than 4 a month(15.7%). In the methods for hygiene education, oral education(95.7%) was used most, followed by demonstration(10.5%), poster/photo(10.5%), video/slide(3.7%), and computer(3.7%). Frequency of improvement and complement of hygiene education included once a month(56.3%), once a year(20.7%), by quarter(11.5%), and every six months(11.5%). Newspaper was used most in materials of hygiene education, followed by internet, TV, nutrition technician`s reeducation, information exchange between members, educational office`s training, and reference book, and educational office`s material, and symposium. Cooking workers` assessment of the effect of hygiene education was conducted through observation(56.8%), check table(15.2%), question(14.0%), and examination(14.0%). The reason of cooking workers` low level of performance included habitual custom(53.9%), lack of understanding(20.4%), overwork(14.6%), and lack of knowledge(11.1%) and the reason of difficulty in hygiene education included lack of time(55.3%), lack of understanding(27.6%), lack of knowledge and information(8.7%), and lack of budget(48.0%).