• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.284-292
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• 2016

The purpose of this study was to analyze the personal hygiene status of foodservice employees as well as microbiological counts of their hands according to food safety education. A survey was conducted for employees who worked at five foodservice facilities, and the results of the survey were assessed using the SAS program (ver. 9.3). A total of 20 employees' hands were sampled to analyze aerobic plate counts (APCs), coliforms counts (CCs), and Staphylococcus aureus. The food safety education program was composed of four education sessions, including microbiological evaluation of employees' hands. According to the survey results, all employees wore a sanitary uniform, hair cap, and shoes. However, 96% of employees used the restroom wearing sanitary shoes, whereas just 20% of them washed their hands using the standard method. Additionally, employees washed hands after using the restroom (100%), before using single-use gloves (76%), after eating (76%). The results of the microbiological hazards analysis of foodservice employees' hands showed that the average numbers of APCs and CCs before cooking were 5.53 log CFU/hand and 2.95 log CFU/hand respectively, whereas the average numbers of APCs and CCs while cooking at foodservice facilities were 6.49 log CFU/hand and 3.29 log CFU/hand, respectively. Staphylococcus aureus was detected in 10% of their hands before cooking and 5% of their hands while cooking. The average numbers of APCs and CCs were significantly reduced before cooking as well as while cooking, and Staphylococcus aureus was not detected in any of the samples as the frequency of food safety education increased. In conclusion, this study shows that it is necessary for foodservice employees to regularly participate in food safety education with effective instruments in order to improve their hygiene level.

• The Journal of the Convergence on Culture Technology
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• v.9 no.3
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• pp.435-442
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• 2023

The purpose of this study is to analyze the effects of simulation education using standardized patients on respiratory infectious disease knowledge and clinical performance of nursing students. A single-group before-and-after design for the nursing of infectious respiratory patients using standardized patients from March 2 to June 15, 2020, targeting 112 senior nursing students. Respiratory infectious disease education program 'knowledge of lung infectious diseases', 'hand washing', 'wearing a mask', 'encouraging patients and caregivers to wear masks', 'intravenous injection', '3-way injection', 'surgical aseptic technique', 'disinfecting medical devices' , 'contaminated linen management', 'infected person management manual', etc., and 10 educational tasks were performed, and consisted of lectures, technical training, simulation using standardized patients, and debriefing. After simulation education using standardized patients, students' knowledge and clinical performance skills on respiratory infectious diseases showed significant improvement, and it was expected that it could be used for various infection control practices.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1920-1928
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• 2014

The purpose of this study was to evaluate the importance and performance of middle school foodservice hygiene in Busan. In this study, questionnaires were administered to 1,000 students consisting of 100 students in 10 middle schools in Busan in December, 2013. The students assessed importance and performance of personal hygiene as 3.81 and 3.60 on a scale of 5.00, respectively. Males gave higher scores to importance and performance of personal hygienic than females. First grade students gave significantly higher scores than 2nd and 3rd grade students to importance and performance of personal hygienic. The mean scores of importance of foodservice hygiene were 4.47 for food hygiene, 4.25 for equipment hygiene, 4.23 for employee hygiene, and 4.19 for environment hygiene. For importance of foodservice hygiene, females gave significantly (P<0.001) higher scores than males. However, male gave significantly higher scores than females for performance of foodservice hygiene. The importance and performance grid showed important factors for personal and foodservice hygiene. 'Hand washing before eating the meal' for personal hygiene and 'cleanliness of tray' for foodservice hygiene showed the highest importance and lowest performance scores. Foodservice hygiene can be improved through customized education of students regarding meal service and food hygiene, equipment hygiene, and environment hygiene.

• Journal of Korean Home Economics Education Association
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• v.22 no.4
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• pp.77-90
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• 2010

The purpose of this study was to investigate the practice of eating life and the needs of dietary education of high school students. The data was collected by means of questionaire form the total of 463 high school students who were living in Daegu and Gyeongbuk province. Recognition of the need dietary education was 3.47/5.00, the utilization in daily life was 3.16, the degree of interesting was 3.23, and the degree of difficulty was 2.82. The reason of necessity was health care and growth (54.6%). The reasons of interesting were as follows: various information (28.3%), job choices (21.2%), happy family life (20.7%), cooking practice (19.7%). The degree of dietary education needs was 3.24. The need of cooking ability improvement was highest as 3.59. The practice of eating life was 3.41. Such as hand washing, food hygiene was the highest as 3.71. But the items of healthy eating life and evaluation of eating life were the lowest. The practice in daily life was positively correlated with recognition of the need, utilization, interest. But it was a negative correlation with the difficulty. Therefore dietary education should be strengthened in home economics subject, and to increase the rate of daily practice the teaching content and methods must be improved. In addition, dietary education in schools should be closely connected with families and local communities.

• Journal of Appropriate Technology
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• v.7 no.2
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• pp.248-256
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• 2021

After the COVID-19 pandemic, hand hygiene has become more important to prevent and reduce infection. To manage and provide water to ensure safe handwashing, water governance and the role of public servants are also getting critical. Many organizations have given their priority to capacity building of public servants. In the Strategic Plan for the ninth phase of the Intergovernmental Hydrological Programme (2022-2029), 'Water education in the Fourth Industrial Revolution' is included as a priority. In Korea, ODA in the field of water and sanitation is emphasized in Korea's 3rd Mid-term Strategy for Development Cooperation (2021-2025). Also, KOICA and various water-related organizations have been organizing water education programs for developing countries. This study presents the direction for water education for public servants in developing countries in the post COVID-19 through the education program cases of the International Centre for Water Security and Sustainable Management established by the agreement between the Korean government and UNESCO in 2017. The study suggests that water-related organizations should cooperate with each other to prevent duplication of water education contents. It also suggests that blended learning should be actively utilized for the improvement of education program effectiveness. Lastly, the study emphasizes that education demand for the water technologies related to the fourth industrial revolution and smart water management is increasing, which should be considered when water-related organizations create online content or design education programs.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.438-446
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• 2018

The purpose of this study was to investigate food safety awareness, knowledge, and behavior in college students, to provide basic data for the increase in food safety awareness. Data were collected from 252 college students in Gyeonggi region, using a self-administered questionnaire. In results of concern about food safety, subjects responded 3.48 of 5.00 and have knowledge about food safety education revealing significantly higher awareness and concern than subjects without knowledge about food safety education. Food safety awareness of distributed food was 2.55, considered unsafe. Among reasons in perceiving food as unsafe, 62.3% of subjects expressed distrust about safety relative food production. As for risk factors relative to food safety, subjects responded that the highest risk factor was food additives (2.35), followed by heavy metal (2.38) and endocrine disrupters (2.38). Correlation analysis resulting in risk factors for food had positive correlation with each other, heavy metal revealed highest correlation with pesticide residue (r = 0.674), than with endocrine disrupters (r = 0.672). Also, genetically modified food revealed high correlation with radiation irradiated food. Regression analysis demonstrated that concern about food safety significantly influenced pro-actively engaging in food safety education. Meanwhile, 63.5% of subjects correctly responded to food safety knowledge items. The item 'the heavy metals are contaminated the most, in the roots of vegetables' revealed the lowest correct answer rate (38.1%). In food safety behavior, the item 'always wash hands before handling food and meal's revealed 3.85, and subjects with awareness and concern about food safety education, responded in significantly higher numbers than subject without awareness and concern about food safety. The most neglected concern was relative to frozen food thawed at room temperature. Together, students recognize that distributed foods are unsafe, and students with awareness and concern about food safety education showed higher knowledge compared to without awareness and concern experience about food safety eduction. So, systematic education using accurate and objective data is required to reduce anxiety and raise the level of awareness and concern about food safety.

• Journal of radiological science and technology
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• v.35 no.3
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• pp.211-218
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• 2012

This study was performed to understand the bacteriologic contamination level of radiological equipments which have frequent contacts with patients in the Department of Radiology of an university hospital in Busan area. Before sterilizing in-patient of the radiology rooms, MRSA, VRE, acinetobacter baumannii, candida albicans, and enterococcus sp. were detected. After sterilization, all the bacteria were not found. As examine times become longer, more bacteria were detected and after 7 hours, bacillus sp.(GPR), CNS, acinetobacter baumannii, and Enterococcus sp. were detected. After examining infected patients, bacillus sp.(GPR), VRE, enterococcus sp. CNS, and micrococcus sp. were detected and on the hands of radiological technologists, CNS, enterococcus sp. escherichia coli, and enterobacter sp. were detected. Similar species of bacteria were detected from each radiology room, but pseudomonas aeruginosa was detected on the handles of portable radiological equipments and the chair in the waiting room. Therefore, it is the most important to regularly sterilize radiological equipments and devices which have frequent contacts with patients and to sterilize them right after the use of infected patients in order to prevent the spread of infection. Also, thorough hand washing, education on infection and management for the characteristics of Department of Radiology should be performed for the systematic prevention of infection.