The purpose of this study was to investigate the sanitary management procedures of foodservice in elementary schools in Pusan area. The questionnaire which were administered to 189 dietitians was used in this study as a survey method. The results were as follows. Mean total length of employment for dietitians at school foodservice was 3.7 year. The mean serving scale was 1,052 meals. Meals were served at classroom 63.5%, lunchroom 23.8%, and classroom＋lunchroom 12.7% of the schools. The mean time span required of meal delivery was 31.5min at the classroom serving place. Regarding total mean score of sanitary management procedures, time temperature was 3.48/5.00, personal sanitation 4.20/5.00, equipments and facilities sanitation 3.92/5.00. The mean score of the pre preparation was 3.91/5.00 for time temperature management procedure, those of food purchasing and receiving, food storage, food production, meal. assembly.trasnportation service, and hot.cold holding were 3.83/5.00, 3.82/5.00, 3.71/5.00, 3.25/5.00, 2.30/5.00 respectively. The higher age group(31<yrs.) showed significantly(p<0.05) higher rates in sanitary management procedures such as time temperature, personal sanitation, equipments and facilities sanitation than lower groups. Classroom serving place group showed significantly(p<0.05) lower rates in cold food are held below 5loC and hot food are held above 60oC than lunchroom serving place group. 46.8% of dietitians had sanitation checklist, and the mean rating of them showed significantly(p<0.01) higher in equipments and facilities sanitation than without checklist group.