• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.16 no.9
• /
• pp.6160-6168
• /
• 2015

Hand hygiene(HH)of the health care personnels(HCPs) was the most effective method to prevent the transmission of healthcare associated infections. This study was conducted to measure and analysis the status of the HH compliance of HCPs. Data were collected by the direct observation methods of the World Health Organizations(WHO) using WHO's HH monitoring tool kits from 25th October to 31th December, 2010. Data were analyzed by descriptive statistics, cross analysis, multiple logistic analysis using the SPSS/PC 21 program. A total of 8,644 opportunities for HH were observed, and the overall HH compliance rate was 94.1%. HH rates of physicians was lowest(83.4%; OR: 0.209, 95%CI:0.174-0.252). HH rates were statistically different by the job titles(p<0.001), WHO's 5 moments(p<0.001). HH rates in registered nurses(p=0.003), and medical technicians(p<0.001) were statistically different by the WHO 5Moments. Jobs specific HH strategies and WHO 5Moments should be developed to increase the HH compliances of the HCPs.

• Journal of Korean society of Dental Hygiene
• /
• v.17 no.3
• /
• pp.553-553
• /
• 2017

• Pediatric Infection and Vaccine
• /
• v.22 no.3
• /
• pp.186-193
• /
• 2015

Purpose: The aim of study was to estimate the hand hygiene (HH) compliance of healthcare workers (HCWs) in a children's hospital. Methods: This study was conducted in a hospital which is a tertiary and educational children's hospital with 313 beds and 533 HCWs. Data were collected by direct observation methods from November 1, 2010 to December 31, 2010. Results: A total of 2,999 opportunities for HH were observed, and the overall HH rate was 95.3%. HH rate of the registered nurse, physicians and transferer was 97.7%, 89.2%, and 72.1%, respectively (P<0.001). Among physicians, HH rate of the fellows, professors, residents and interns was 97.5%, 93.9%, 89.7%, and 80.9%, respectively (P<0.001). HH rate in the emergency room, operation room, outpatient department (OPD), and the intensive care unit (ICU) was 97.2%, 97.2%, 95.4%, and 92.5%, respectively (P<0.001). Hand rubbing was the most frequently used (81.1%), and hand washing was frequently used in the case of 'after body fluids exposure risk' (37.7%) and 'after touching patient surroundings' (28.5%). HH methods were not statistically different from each departments (P =0.083), however, they were significantly different according to the World Health Organization (WHO) 5 Moments (P<0.001). Distributions in WHO 5 Moments by the job titles were significantly different (P<0.001). The odds ratio of physicians, ICU and OPD was 0.353 (95% CI, 0.241-0.519), 0.291 (95% CI, 0.174-0.487), and 0.484 (95% CI, 0.281-0.834), respectively. Conclusions: Compliance of HH was different by the job titles and departments. Effective custom-tailored HH programs for each job title and department need to be developed.

• Journal of Korean society of Dental Hygiene
• /
• v.17 no.2
• /
• pp.247-258
• /
• 2017

Objectives: This study was conducted to identify the correlation between belief in hand hygiene, activities and related hand hygiene performance rates among dental staff. Methods: This study was based on the evaluation of 329 dental practitioners, including dental hygienists who work at dental clinics, dental hospitals, general and university dental hospitals in Seoul, Gyeonggi-do Province, and Incheon. The questionnaire consisted of a total of 46 questions, including 7 questions on general characteristics, and 25 questions on hand hygiene beliefs, and 5 questions on hand hygiene activities, and 9 questions on hand hygiene practices. This study used 291 subjects for the final analysis, excluding subjects who had provided incomplete or inappropriate responses to the questionnaire. The collected data were analyzed using an independent t-test, ANOVA, $x^2$ test, correlation analysis, and multiple linear regression analysis, where p-values of <0.05 were considered statistically significant. Results: Longer clinical career was associated with a significant increase in behavior and norm beliefs, but no sequential difference in control beliefs. The hand hygiene performance was higher in staff at larger hospitals after contact with pollutants and contaminated environments. Higher age was associated with a significant increase in hand hygiene performance rates, but profession was not statistically significant in the performance rate of hand hygiene. The hand hygiene performance rate was ranked higher among those with average work hours per week of greater than 8 hours followed by those who worked fewer than 8 hours. Fewer work hours per week, a stronger belief in hand hygiene, less frequent exposure to contaminated environments, and a greater number of hand hygiene performance had a positive effect on higher hand hygiene performance rates. Conclusions: In order to increase the hand hygiene performance rate of dental practitioners, it is considered that required time for hand washing should be ensured sufficiently. Proper usage of hand sanitizers should also be promoted efficiently.

• Culinary science and hospitality research
• /
• v.18 no.4
• /
• pp.148-165
• /
• 2012

The purpose of this study is to investigate window bakery employees' knowledge levels and performance in food sanitation. The questionnaire consists of education, knowledge and management levels for food sanitation. A total of 300 copies of questionnaire were distributed to window bakery employees, and 295 copies were used for the study among them. In the knowledge analysis of food sanitation, it had the highest percentage of correct answers for 'Clip fingernails short and do not use nail polish,' but the lowest rank for 'Foodborne disease breaks out mainly in summer time.' In sanitary management performance, 'Clip fingernails short and do not use nail polish'(4.67) and 'Wash hands after using toilet'(4.67) items showed high scores, but 'Have and use hand washer'(3.12) showed the lowest score as a result of knowledge analysis. The sanitary knowledge by job title showed that the scores of general managers were generally lower than those of others. The employees who had working duration less than 1 year had a high score in sanitary knowledge levels. The more the education of sanitation, the better the knowledge of sanitation. In sanitary management performance levels, the scores were high in personal hygiene, ingredients & preparation hygiene, facility & workplace hygiene in order. The scores of sanitary management performance levels were low for the employees who had less than 1 year working duration. The employees who had no sanitary training showed the low knowledge and sanitary management practice levels(p<0.05). The analysis of each question about sanitary management performance levels by age, job titles, frequency of sanitary education, and checklists revealed that the employees who had no sanitary training or no checklist showed the low sanitary management performance levels overall.

• Journal of the Korea Convergence Society
• /
• v.13 no.5
• /
• pp.501-508
• /
• 2022

It has been found that the incidence and mortality of COVID-19 are high in patients with underlying chronic diseases. Amid COVID-19 pandemic, tooth brushing is as important as hand washing for health care. The aim of this study was to identify factors related to the rate of tooth brushing and hand washing in hypertensive patients. We analyzed 62,762 hypertensive patients over the age of 40 from the Community Health Survey 2020. The practice rate of hand washing was higher among women, younger age, higher education level, mask wearers when going out, and tooth brushing practitioners after lunch. The hand washing practice rate was higher in hypertensive patients who practiced tooth brushing. In conclusion, there was the relationship between oral hygiene and personal quarantine. It is necessary to prepare sustainable measures to increase the practice rate of infectious disease prevention behaviors for patients with underlying chronic diseases who are susceptible to COVID-19.

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

• Journal of Food Hygiene and Safety
• /
• v.33 no.6
• /
• pp.438-446
• /
• 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 dental hygiene science
• /
• v.11 no.4
• /
• pp.311-317
• /
• 2011

The aim of this analysis was to investigate the relationship between the level of safety behavior and the level of oral health behavior among Korean children. Data used in this analysis were from the 2005 Korean National Health and Nutrition Examination Survey (KNHANES). A representative sample of 4,292 children aged from three to eleven years who completed both health interview and health behavior survey. Simple and multiple logistic regression analyses were conducted. All analyses were weighted and SAS 9.1 survey data analysis procedures were used to estimate standard errors accounting for the complex sampling design of the KNHANES. More than seventy percent of children did not keep general safety behaviors except seat on back seat in a car. About seventy five percent of children had experience of preventive oral care during last one year, but about fifty six percent of children brush their teeth twice a day. Socioeconomic status and health behaviors were significantly related in three to six old age group only (p<.05). Generally significant relationship was not found between general safety and oral health behaviors. Among Korean children, general safety and oral health behaviors might be not related each other. Education for general safety behaviors should be underlined for all children. Especially preschool-children with low socioeconomic status need to be educated for healthy behaviors.

• Child Health Nursing Research
• /
• v.19 no.3
• /
• pp.159-167
• /
• 2013

Purpose: The purpose of this study is to find out preschool children's health status and their mothers' health management in the vulnerable classes. Methods: The assessment tool was developed, taken into consideration existing studies, materials produced by the customized visiting health care system, and review of visiting nurses of health centers and related experts. Data were collected January to February 2010 from 259 mothers by visiting nurses, and analyzed using SAS program for descriptive statistics. Results: Body weight less than 3 percentile was found for 5.0% children and over 97 percentile for 7.7%. Atopy was found in 17.8% children, no hand-washing after toileting and before meal in 30.9% and 36.7% respectively, no breakfast in 15.8%, and irregular meal in 32.0%. Sex education was made by 45.7% mothers, regular dental check by 56.6%, and hearing and eyesight test by 61.1% and 66.8% respectively. Home environment for upbringing is 34.3 in the scale of 41, and accident prevention 17.5 in the scale of 22. Conclusion: It is necessary to make an intervention on children's weight, personal sanitation and meal time in the vulnerable classes. Mothers need to be educated for appropriate health care, and home environments to improve upbringing and accident prevention.