• Journal of Environmental Impact Assessment
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• v.31 no.3
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• pp.141-160
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• 2022

The harbor construction projects can lead to various marine environmental problems including habitat degradation and loss, marine water pollution, change of flow patterns, erosion, scour, sedimentation, and so on. The EIA is a measure to prevent various environmental problems in advance from examining and minimizing the environmental impacts before the proposed developments are implemented. In addition, institutions reviewing EIA reports have made efforts to conduct scientific and standardized EIA by applying EIA guidelines for each project. This study aims to create a EIA guideline focusing on the harbor construction projects. Based on the review comments of the harbor construction EIA reports for the past 13 years (2009-2021) and the EIA guidelines of different types of projects, we identified the marine environmental problems and provided the appropriate guideline. This guideline summarizes and presents the contents which must be reviewed in the baseline condition survey, impact assessment, mitigation, and post-environmental impact investigation in the fields of marine fauna and flora, marine physics, and marine water and sediment quality. In the case of a baseline condition survey of marine fauna and flora, a method for selecting survey points considering the characteristics of sea area and project was presented. When estimating the impact of marine fauna and flora, we presented methods for predicting the impact on them due to the spread of suspended sediments and the damage to benthic habitats due to dredging and reclamation. In consideration of the characteristics of the sea area, we divided the survey items of the marine physics into essential items and supplementary items. In predicting the impact of marine physics, various methods for major issues such as seawater circulation, suspended sediment and bottom sediment transport, water temperature and salinity diffusion, seawater exchange, wave transformation, harbor tranquility, and shoreline change were presented. The research results will contribute to protect the marine environment by inducing more systematic and scientific surveys, impact assessments, and mitigation in the EIA process.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.589-600
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• 2007

Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to $1322.4m^2$, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.