• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.365-372
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• 2004

The purpose of this study was to implement HACCP system to foodservice of W and D elementary schools with joint-lunch management system in Kyungsan area. Steamed rice with squid was selected and Control Action, Monitoring Procedure and Control measure were identified based on HACCP flowchart to produce safe and healthy food. It was suggested that frozen squid must be thawed under the cold running city water and kept temperature below 1$0^{\circ}C$ and receiving/thawing procedure has to be done within 30 min. Raw vegetables must be washed under three-tube wash stand and whole prepreparation procedures should be done in 20 minutes. Clean and sanitize all the equipment and utensils before and after handling squid. Knives and cutting boards for vegetable and squid should be classified. Sauce for steamed rice with squid should be heated about 21 minutes to reach the temperature of 94$^{\circ}C$ before serving and internal temperature of food must be kept above 84.4$^{\circ}C$ during serving. The ideal temperature of kitchen should be remained 15∼18$^{\circ}C$. The underground water has to be excluded to minimize the risk of contamination in the foodservice facility and the prepreparation place must be separated with cooking place. Also, Personal hygiene Practice should be check in each stage. Further, additional research needs to be conducted to determine models for HACCP implementation for different menu.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.31 no.4
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• pp.427-439
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• 2021

Objectives: This study aims to investigate differences in microbial contamination according to the duration and environment of mask wearing. Methods: Forty-five participants were recruited from workers in an offices, multi-purpose facilities, and a schools. After wearing of KF94 mask for two. four, and six hours, the microorganisms adsorbed on the outer and inner layers of the mask were inoculated on BAP(Blood Agar Plate), Chocolate agar, and SDA plates. The bacterial count (CFUs: colony-forming units) cultured in each plate was measured and analyzed for changes in filtration efficiency. Results: The microbial contamination of masks worn in classrooms, offices, and multi-purpose facilities showed a significant difference depending on the environment (p<0.000). The measured CFUs increased significantly according to the time wearing the mask. The difference between the inner and outer layers of the mask was also significant (p<0.05). However, there was no statistical difference in the filtration efficiency of the masks by duration time (p=0.515). Conclusions: Masks worn by workers in the offices, multi-purpose facilities, and schools showed an increase of microbial contamination with the amount of time wearing the mask. The results indicate that the masks used in daily life may have adverse health effects if they are worn for a long time or reused over several days without the realizing that the masks can be contaminated with biological hazards. Guidelines on the safe threshold time for mask use should be established through further research.

• The Journal of the Acoustical Society of Korea
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• v.41 no.1
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• pp.38-44
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• 2022

Speech enhancement is performed to improve intelligibility and quality of the noise-corrupted speech. In this paper, speech enhancement performance was compared using different loss functions in time and frequency domains. This study proposes a combination of loss functions to utilize advantage of each domain by considering both the details of spectrum and the speech waveform. In our study, Scale Invariant-Source to Noise Ratio (SI-SNR) is used for the time domain loss function, and Mean Squared Error (MSE) is used for the frequency domain, which is calculated over the complex-valued spectrum and magnitude spectrum. The phase loss is obtained using the sin function. Speech enhancement result is evaluated using Source-to-Distortion Ratio (SDR), Perceptual Evaluation of Speech Quality (PESQ), and Short-Time Objective Intelligibility (STOI). In order to confirm the result of speech enhancement, resulting spectrograms are also compared. The experimental results over the TIMIT database show the highest performance when using combination of SI-SNR and magnitude loss functions.

• Science of Emotion and Sensibility
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• v.25 no.2
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• pp.79-86
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• 2022

With external air pollution forcing many people indoors, new methods of facilitating healthier indoor life are necessary. This study, therefore, investigates the effects of indoor oxygen concentration and respiration methods on biosignals and cognitive ability. The study included twenty healthy subjects who inhaled air through a mask from a gas delivery system. All subjects were asked to perform three types of breathing (nasal, oral, and oral breathing with high oxygenation) and respond to cognitive stimuli (rest close eye, rest open eye, 1-back and 2-back working memory tasks). The changes in cognitive load according to respiration were analyzed by measuring response time, accuracy, and biosignals to stimuli. The result showed that, in all three respirations, heart rate significantly increased with the increase in cognitive load. Also, in oral respiration, the airway respiration rate significantly increased according to the increase in cognitive load. The change appeared to compensate for insufficient oxygen supply in oral respiration during cognitive activity. Conversely, there was no significant change in airway respiration rate during oral respiration with a high concentration oxygen supply as in nasal respiration. This result suggests that a high concentration oxygen supply might play a role in compensating for insufficient oxygen concentration or inefficient oxygen inhalation, such as oral respiration. Based on the results of this study, a follow-up study is necessary to determine the impact of changes in the autonomic nervous system, such as stress and emotions, to find out more precise and comprehensive effects of oxygen concentration and breathing type.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.385-391
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• 2011

The purpose of this study was to analyze the importance and performance of sanitation management within childcare center foodservice facilities in Gyeongbuk province. The survey involved 248 people who participated in the food hygiene and safety education for childcare center managers in Gyeongbuk province from June to July 2010. A total of 236 survey papers were analyzed statistically by SPSS program. By the method, t-test and importance-performance analysis (IPA) was performed. Among the respondents, facility managers are 40s (41.9%) which accounted the most percentage, and for the type of facility, the largest amount was home (39.9%). The number of preschool children who are under 20 people accounted for 45.3% and food service staffs were accounted for 36.7%. No significant differences were observed for the four items on the IPA, except for the topics "the immediate deal with trash and leftover food" and "minimizing time (within 2 hours) for distribution after cooking" (p<0.001). The average score on the IPA was 4.14 points, and the average score for the importance of the evaluation was 4.49 points out of 5. Finally, childcare facility managers are aware of the importance that is lower than can be done. The results suggest that continuing education is necessary to administrators to manage the health care facility effectively.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.146-151
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• 2020

This study investigated microbiological safety of employees' hands, dining tables, and indoor air in cooking areas and lunchrooms in child care centers. Microbiological tests were performed according to the Korea Food Code. Total numbers of aerobic bacteria and coliform bacteria were measured as 5.8±1.9 log CFU/hand and 4.0±2.4 log CFU/hand on employees' hands, and 4.3±3.0 log CFU/100 ㎠ and 2.6±3.3 log CFU/100 ㎠ on dining tables. Bacillus cereus were detected in two cases each of employees' hands and dining tables, respectively. The analysis of microbiological contamination of indoor air in chid care centers showed that the total numbers of aerobic bacteria and coliform bacterial were 28±7.2 CFU/plate and 3.1±2.9 CFU/plate, respectively. Bacillus cereus and Staphylococcus aureus were counted as 1.7±0.2 CFU/plate and 1.6±0.5 CFU/plate from the indoor air in child cate centers. These results indicate that indoor-air in child care centers is considered more safe compared to previous reports. In conclusion, it is necessary to carry out hygienic management using alcohol-based disinfectants before meals to remove microorganism contamination on dining tables and hands. In order to reduce microbial contamination in indoor air, it is also deemed necessary to freshen the sanitary caps, masks, and clothing of the catering staff with periodic ventilation of indoor air.