• Journal of Digital Convergence
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• v.18 no.3
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• pp.275-285
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• 2020

The aims of this study was to examine the effect on the hand disinfection performance, the performance rate, and the satisfaction with the use of the belt-type hand sanitizers in clinical nurses. The study is a one group pre-post test quasi-experimental design. Effectiveness of using the belt-type hand sanitizers was measured with a self-reporting questionnaire. As a result, the performance of hand disinfection and the performance rate were significantly higher after using the belt-type hand sanitizers, and also, the satisfaction with the use of the belt-type hand sanitizers was significantly high. The belt-type hand sanitizer is effective method to improve both hand disinfection performance and its performance rate. Therefore, if the belt-type hand sanitizer is used in clinical practice, it may contribute to the improving the hand disinfection performance and its performance rate.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.8
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• pp.492-500
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• 2018

This study was conducted to identify the degrees of awareness and performance of hospital infection control of early stage nurses working in medium and small sized hospitals. This survey was conducted for 15 days from Sep. 15 to Sep. 30, 2017. Data were then analyzed by SPSS Win 22.0 to determine the mean and SD, as well as to conduct t-tests, ANOVA, and Scheffe's test. The result were as follows: 1. There were significant differences in awareness of hospital infection according to urinary tract infection, respiratory infection, and disinfection of contaminated goods managements with age. 2. There were significant differences in performance of hospital infection according to hand washing (working department), fluid therapy (education need p<0.001), urinary tract (position), and respiratory infection management (position p<0.001). 3. The mean score of awareness and performance regarding hospital infection were significantly different (all items p<0.001). According to these results, systematic education for improving awareness and performance regarding hospital infection control by nursing staff in medium and small sized in hospitals should be conducted. In addition, organizational efforts to increase the number of early stage nurses and improve the usability of personal infection control devices should be encouraged.

• Proceedings of the KSCN Conference
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• 2003.11a
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• pp.1081-1082
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• 2003

교육인적자원부에서는 학교급식의 안전성 확보를 위하여 1999년에 특별정책 연구를 실시하여 학교급식 HACCP 일반모델을 개발 보급하고 2001년부터는 규모가 큰 학교에서 조리실이 설치된 모든 급식학교로 점진적으로 적용을 확대하였다. 그럼에도 불구하고 학교급식에서 식중독 사고는 증가 추세에 있으므로 학교급식에서의 HACCP 시스템을 재진단하고 수행도가 낮은 중점관리점의 문제점을 짚어내는 것이 필요하다. 따라서 본 연구에서는 대전지역의 초, 중, 고등학교 영양사 153명을 대상으로 위생관리 직무 수행도와 HACCP의 일부 CCP (중점관리점)수행도, HACCP에 대한 인지도, 급식시설현황 등에 대하여 조사하고 변인간의 관련성을 분석하였다. 조사 대상자는 초등학교 영양사 56.5%, 중학교 영양사 25.5%, 고등학교 영양사 17.6%이었으며 4년제 대학 졸업자가 51.0%로 가장 많았고 연령은 30-34세가 36.6%, 35-40세가 21.6%로 30대가 대부분이었다. 근무경력은 평균 5.8년이었으며 영양사 1인당 담당하는 평균 학생수는 1,163명, 조리종사원 1인당 배식 아동수는 평균 124명이었다. 배식방법은 교실배식이 56.2%, 식당배식 34.6%, 교실과 식당의 혼합형태가 9.2%로 교실배식이 차지하는 비율이 많았고 직영급식이 90.2%로 대부분을 차지하였다. 위생관리 영역의 수행도는 개인위생관리 부문이 가장 높았고 기기설비 위생관리, 저장관리, 교차오염관리, 시간관리, 온도관리 순으로 나타났으며, 특히 온도관리 수행도는 낮은 것으로 나타났다. 식당배식을 실시하는 학교의 온도관리 수행도가 다른 그룹에 비해 높았고 직영급식의 시간관리수행도가 위탁급식 보다 높았다. 영양사의 연령과 근무경력이 증가할수록 모든 위생관리영역에서 수행도가 높아지는 경향을 보였다. CCP별 수행정도 평가에서는 ‘운반 및 배식과정(CCP7)’이 가장 높은 수행도를 나타냈고 그 다음으로는 ‘검수’, ‘식품취급 및 조리과정’, ‘식품접촉 표면 세척 및 소독과정’, ‘식단의 구성’, ‘생채소 및 과일의 소독’, ‘잠재적으로 위험한 식단의 관리’ 순으로 나타났다. ‘운반 및 배식과정의 수행도’는 식당배식이 유의적으로 높은 점수를 보였고 CCP8(식품접촉표면의 세척 및 소독)를 제외한 모든 영역에서 직영급식이 위탁급식에 비해 높은 유의성을 나타내었다. 또한 근무경력과 연령이 많을수록 모든 CCP영역에서 높은 수행도를 보였다. CCP1과 CCP2의 수행도가 낮은 주된 이유로 ‘CCP1과 CCP2의 관리기준이 이해하기 어렵다’이었다. 학교 급식관리 영양사의 HACCP시스템에 대한 지식 및 이해 정도를 조사한 결과 HACCP 인지도 점수의 평균은 총 100점 만점에 전체 평균 점수는 74.9점이었다 CCP별 점수분포는 CCP7의 인지도 점수가 가장 높았고 CCP6, CCP1, CCP5, CCP3, CCP8, CCP2의 순으로 절차 낮아졌다. 정규직의 HACCP인지도 점수가 위탁직 보다 높았으며 근무경력에서도 경력이 3년 미만인 경우가 가장 낮고 8년 이상인 경우가 가장 높은 점수를 보였다. 급식시설면은 보온보냉시설을 갖춘 학교가 온도관리 부문에서 갖추지 않은 학교보다 높은 수행도를 나타냈고, 전처리실과 손 소독기가 있는 학교는 교차오염관리 부문에서 높은 수행도를 보였다.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.774-784
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• 2014

The purpose of this study was to present management guidelines for critical control points by analyzing microbiological hazardous elements through screening Potentially Hazardous Foods (PHF) menus in an effort improve the microbiological quality of foods prepared by restaurant operations. Steamed spinach with seasoning left at room temperature presents a range of risk temperatures which microorganisms could flourish, and it exceeded all microbiological safety limits in our study. On the other hand, steamed spinach with seasoning stored in a refrigerator had Aerobic Plate Counts of $2.86{\pm}0.5{\log}\;CFU/g$ and all other microbiological tests showed that their levels were below the limit. The standard plate counts of raw materials of lettuce and tomato were $4.66{\pm}0.4{\log}\;CFU/g$ and $3.08{\pm}0.4{\log}\;CFU/g$, respectively. Upon washing, the standard plate counts were $3.12{\pm}0.6{\log}\;CFU/g$ and $2.10{\pm}0.3{\log}\;CFU/g$, respectively, but upon washing after chlorination, those were $2.23{\pm}0.3{\log}\;CFU/g$ and $0.72{\pm}0.7{\log}\;CFU/g$, respectively. The standard plate counts of baby greens, radicchio and leek were $6.02{\pm}0.5{\log}\;CFU/g$, $5.76{\pm}0.1{\log}\;CFU/g$ and $6.83{\pm}0.5{\log}\;CFU/g$, respectively. After 5 minutes of chlorination, the standard plate counts were $4.10{\pm}0.6{\log}\;CFU/g$, $5.14{\pm}0.1{\log}\;CFU/g$ and $5.30{\pm}0.3{\log}\;CFU/g$, respectively. After 10 minutes of chlorination treatment, the standard plate counts were $2.58{\pm}0.3{\log}\;CFU/g$, $4.27{\pm}0.6{\log}\;CFU/g$, and $4.18{\pm}0.5{\log}\;CFU/g$, respectively. The microbial levels decreased as the time of chlorination increased. This study showed that the microbiological quality of foods was improved with the proper practices of time-temperature control, sanitization control, seasoning control, and personal and surface sanitization control. It also presents management guidelines for the control of potentially hazardous foods at the critical control points in the process of restaurant operations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1535-1544
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• 2010

This study was conducted to evaluate the sanitation management practices in food manufacturing companies that supply food and food ingredients to school foodservice operations. Subjects consisted of 34 food manufacturing factories located in the Daegu and Gyeongbuk areas. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for factory sanitation performance was 4.72. Scores for perceived sanitation management performance in the factories were as follows: management of material (4.90); personal hygiene (4.78); management of work (4.71); management of workplace and vicinity (4.68); and food and raw material transportation (4.67). Participating companies that had HACCP certification programs scored high on the following sanitation inspection items: washing and sanitation guides, adequate equipment for correct hand washing, and sanitation of raw material delivery vans. The mean frequency for employee sanitation education was 2.8 times per month. Factory managers believed that their sanitation management programs kept their food safe and that the food was produced and delivered with a high degree of safety. However, they thought that food sanitation standardization was needed in order to supply high-quality and safe food items. In terms of traceability, 58.8% of the raw materials were traceable and 61.8% of the manufactured products were traceable. Sanitation management performance scores for the participating food manufacturing companies were high, although the soybean sprouts processing companies had comparatively low scores. Management reinforcement of employee sanitation education and a sense of duty and pride among factory employees will promote adequate and appropriate sanitation management performance for food safety and quality in factories that supply food and ingredients to school foodservice operations.

• Journal of Food Hygiene and Safety
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• v.24 no.1
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• pp.1-11
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• 2009

Consumers are very concerned about food safety as the risk with food increased. This study was conducted to evaluate the perceptions and practices of consumers on food safety in order to collect some information for the development of consumer education program. Total 500 consumers were asked to answer for survey constituted with 6 questions of generic information, 4 of food safety perceptions and 8 of food safety practices from June to July, 2006. More than half of respondents (51.8%) were unsatisfied with the food safety management of government while the individual practices on food safety were satisfactory. Especially, most respondents (98.7%) checked the expiration date of food when they purchased and 97% of respondents were washed hands before food preparation. The higher food safety perception, the better food safety practices of consumers. These results suggest that the systematic and continuous educations on food safety hazards and the principles of sanitation management are necessary for safe food handling and perception on food safety.