• Korean Security Journal
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• no.33
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• pp.197-228
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• 2012

The private security industry in Korea has rapidly proliferated. While the industry has grown quickly, though, private security officers have recently been implicated in incidents involving violence, demonstrating an urgent need for systematic reform and regulation of private security practices in Korea. Due to its quasi-public service character, the industry also risks losing the public's favor if it is not quickly disciplined and brought under legitimate government regulation: the industry needs professional standards for conduct and qualification for employment of security officers. This paper shares insights for the reform of the Korean private security industry through a study of the licensing and training requirements for private security businesses in the United States, mainly focusing on the Private Security Officer Employment Authorization Act (hereinafter the PSOEAA) and the California system. According to the PSOEAA, aspiring security officers shall submit to a criminal background check (a check of the applicants' criminal records). Applicants' criminal records should include not only felony convictions but also any other moral turpitude offenses (involving dishonesty, false statement, and information on pending cases). The PSOEAA also allows businesses to do background checks of their employees every twelve months, enabling the employers to make sure that their employees remain qualified for their security jobs during their employment. It also must be mentioned that the state of California, for effective management of its private security sector, has established a professional government authority, the Bureau of Security and Investigative Services, a tacit recognition that the private security industry needs to be thoroughly, professionally, and actively managed by a professional government authority. The American system provides a workable model for the Korean private security industry. First, this paper argues that the Korean private security industry should implement a more strict criminal background check system similar to that required by the PSOEAA. Second, it recommends that an independent professional government authority be established to oversee and enforce regulation of Korea's private security industry. Finally, this article suggests that education and training course be implemented to provide both diverse training as well as specialization and phasing.

• Journal of the Korean Geographical Society
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• v.41 no.5 s.116
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• pp.527-544
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• 2006

This study provides a definition of heat waves, which indicate the conditions of strong sultriness in summer, appropriate to Korea and intends to clarify long term(1973-2006) averaged spatial and temporal patterns of annual frequency of heat waves with respect to their intensity. Based on examination of the Korean mortality rate changes due to increase of apparent temperature under hot and humid summer conditions, three consecutive days with at least $32.5^{\circ}C,\;35.5^{\circ}C,\;38.5^{\circ}C,\;and\;41.5^{\circ}C$ of daily maximum Heat Index are defined as the Hot Spell(HS), the Heat Wave(HW), the Strong Heat Wave(SHW), and the Extreme Heat Wave(EHW), respectively. The annual frequency of all categories of heat waves is relatively low in high-elevated regions or on islands adjacent to seas. In contrast, the maximum annual frequency of heat waves during the study period as well as annual average frequency are highest in interior, low-elevated regions along major rivers in South Korea, particularly during the Changma Break period(between late July and mid-August). There is no obvious increasing or decreasing trend in the annual total frequency of all categories of heat waves for the study period However, the maximum annual frequencies of HS days at each weather station were recorded mainly in the 1970s, while most of maximum frequency records of both the HW and the SHW at individual weather stations were observed in the 1990s. It is also revealed that when heat waves occur in South Korea high humidity as well as high temperature contributes to increasing the heat wave intensity by $4.3-9.5^{\circ}C$. These results provide a useful basis to help develop a heat wave warning system appropriate to Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.464-477
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• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.