• 우유
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• s.49 summer
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• pp.44-47
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• 1992

한국유가공협회는 지난 5월12일 서울 서초동소재 축산회관대강당에서 ‘우유 및 유제품의 위생관리와 소비자 보호’란 주제로 세미나를 개최했다. 이날 세미나에서는 정충일 건국대교수가 ‘우유와 유제품의 위생관리’, 김태섭 보사부 위생관리과장이 ‘92위생시책 및 위생관리방향’, 김천주 주부클럽연합회장이 ‘유제품과 소비자보호’란 제목으로 주제발표를 했다. 본지는 여름철 유제품 위생관리를 위해 이중 ‘우유 및 유제품위생관리’를 전개한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1139-1147
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• 2013

The purpose of this study was to analyze the relationship between sanitary knowledge score and sanitary management performance among school foodservice employees. For this purpose, a paper-based questionnaire was developed and distributed to 300 school foodservice employees in Jinhae-gu, Changwon from May 13 to June 10 in 2009. A total of 276 responses were received and analyzed. The results of this study were as follows. The sanitary knowledge score of school foodservice employees was 16.60 (total score: 20). Their sanitary management performance level was 4.77 (based on a 5-point Likert scale). We found that sanitary management performance level of high sanitary knowledge score group was significantly higher than that of low sanitary knowledge score group (P<0.001). There was a significant positive correlation between sanitary knowledge score and sanitary management performance of school foodservice employees (P<0.01). Regression analysis showed that sanitary knowledge score of school foodservice employees had a positive effect on sanitary management performance (P<0.001). It implies that as school foodservice employees' sanitary knowledge increased, their sanitary management performance increased. In conclusion, to improve the sanitary quality of school foodservice, school foodservice employees' sanitary management performance level should be increased by improving their sanitary knowledge. So, a systematic and consistent sanitary education program should be conducted for school foodservice employees.

• KOREAN POULTRY JOURNAL
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• v.43 no.4
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• pp.118-119
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• 2011

농림수산식품부는 포장유통, 도축검사 담당자의 업무량개선, 축산물판매업의 세부 영업 신설, 위생교육 확대 등을 주요 내용으로 하는 축산물위생관리법령이 2010. 11. 26자로 개정 시행되면서 닭 오리 고기와 식용란(계란)에 대하여 포장유통을 의무화하는 등 위생관리를 대폭 강화한 바 있다. 특히, 위생관리상 통제 없이 유통판매 되어 온 식용란(계란)에 대하여는 오는 4월부터 유통기한을 표시하고 포장하여야만 유통할 수 있도록 위생관리를 강화해 시행된다. 다음은 4월 1일부터 시행되는 계란의 유통기한 표시 및 포장의무화 시행에 관한 내용을 발췌해 정리한 내용이다.

• The Journal of the Convergence on Culture Technology
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• v.9 no.3
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• pp.37-47
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• 2023

In this study, the main items to be improved were identified with children's foodservice facilities in Anyang area, which have remained at low hygiene management levels for three years from 2019. The grades were divided into the Sprout groups if the previous level of meal hygiene management insufficient, and the Fruit groups if excellent. As a result, there were various items with low scores depending on the grade in facilities and the timing. Throughout the three years, the Sprout group had lower scores of all six areas than the Fruit group, and in particular, the score of 'preservation meals' was the lowest. In conclusion, it is necessary to recognize that meal hygiene management items to be improved are different from each grade in facilities, identify items to be thoroughly managed in advance, and provide appropriate guidance.

• 우유
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• s.44 spring
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• pp.49-55
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• 1991

본 내용은 식품산업 84년 6월호(74호)에 게재된 내용으로서 유가공 공장의 위생관리에 도움이 되는 내용을 편집하여 소개하고자 한다. 미생물에 의한 식중독 발생은 소비자뿐만이 아니라 식품 관계 업무에 종사하고 있는 사람들에도 중요한 문제가 되며 그 방지책으로서 식품첨가물을 첨가하거나 미연에 방지하는 방법 등이 취해져 왔다. 위생관리를 하기 위해서는 품질이 좋고 미생물의 오염이 적은 원료를 선택해야 할 것이며 이 원료를 가공할 경우에는 제조환경, 설비, 자재 등에서부터 종업원 한 사람 한 사람에 이르기까지 철저한 미생물관리와 개인위생, 설비관리에 철저를 기해야 할 것이다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1210-1218
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• 2005

This study was to investigate the sanitary knowledge and its practice level of school foodservice employees in Jeonju area. A total of 508 questionnaires were usable; resulting in 79.0$\%$ response rate. Statistics data analysis was completed using the SPSS 10.0 program. The results of this study were summarized as follow : About 62$\%$ of school foodservice employees were 41 $\∼$50 years old and 84$\%$ of them had a irregular job and they had a sanitation training at least once a month. The school foodservice employees had more knowledge about 'personal hygiene' than that about 'equipment and facilities sanitation', 'foodborn disease and food microorganism' Their hygiene practice level were high for 'equipment and facilities sanitation' (4.90$\pm$0.25) and were lesser in the order from 'foodborn disease and food microorganism'(4.86$\pm$0.30), 'personal sanitation'(4.79$\pm$0.34) and the least for food processing hygiene (4.70$\pm$0.37). As a result of relationship between knowledge and hygiene practice level, knowledge of school foodservice employees was not influenced on tile hygiene practice level during their working.

• Journal of Food Hygiene and Safety
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• v.16 no.1
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• pp.1-10
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• 2001

The levels of sanitary management procedures in university and industry foodservices, in pusan, were investigated. The questionnaires were administed to ninety three dietitians who managed university (n=21) and industry (n=72) foodservices and then the data were statistically analyzed. When sanitary management procedures were evaluated by 5 scales method of Likers, total mean scores of time-temperature management in the process of meal production, personal hygiene, equipments and facilities hygiene in university and industry foodseryice operations were 3.48, 3.76 and 3.27, repectively. In time-temperature management, the scores for storage, purchasing and receiving, pre-preparation, cooking, assembly and service, and hot or cold holding were 3.77, 3.74, 3.55, 3.54, 3.28, 3.05, respectively, in descending order. The management levels for personal hygiene, equipments and facilities hygiene of foodservices had biger serving scale (over 901) were significnatly higher than those of lower sclaled foodservices(below 900). The scores of foodservices managed by higher aged dietitian(over 31 years) were significantly higher than those of foodservices conducted by lower aged group(below 25 years) in the management procedures of time-temperature, personal hygiene, equipments and facilities hygiene(p<0.05). The dietitian group had the regular sanitary education showed significantly higher scores than irregularly educated group in the management of time-temperature and personal hygiene.

• Food preservation and processing industry
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• v.8 no.1
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• pp.19-25
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• 2009

신선편이 식품의 수요가 증가되고 있는 시점에서 웰빙식품으로 다소비되고 있는 새싹채소의 안전성 확보가 시급히 추진될 필요가 있다. 따라서 본 연구에서는 새싹채소의 위생적 생산을 위한 HACCP 관리계획을 개발하고 생산현장에서 적합성 검증을 실시하였다. 위생적 안전한 새싹채소 재배를 위해서는 새싹종자 소독(Ca(OCl)2 20,000ppm 농도에서 15분간 처리 또는 $70^{\circ}C$ 이상에서 1분 이상 열수처리)을 통한 1차적 관리와 재배기간 동안의 미생물 증식을 억제시키기 위한 재배수 관리(HClO 100 ppm, pH 3이하의 전해산화수)를 통한 2차적 위생관리 등 단계적 위생관리의 적용이 권장된다.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.323-328
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• 2015

In order to provide efficient information ensuring school food safety, this current study investigated the relationship between general characteristics of food service operation and food hygiene practices and employee's attitudes toward food hygiene education and food hygiene practices. Data were collected from a total of 185 school food service employees in the GyeongSangNam-do area. As for the differences in the overall the evaluation of sanitary practice level in accordance with the general characteristics about the school food service employees, there were significant differences in the type of school food service and times of serving food per day. Also, hygiene practices in solo foodservice were better than in joint foodservice. The respondents who had positive attitudes toward food safety education showed better food safety practices. It is recommended that consistent food safety education based on various methods can contribute to appropriate food safety performance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.274-282
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• 2011

The purpose of this study was to investigate factory workers' knowledge of sanitation management of school foodstuffs and sanitation practices. A questionnaire that identified employees' food safety sanitation management knowledge and practices was developed based on a review of literature. Subjects consisted of 221 factory workers employed at 34 factories in the Daegu and Gyeongbuk areas. Almost half of the factory workers were 40~49 years of age (45.7%), 34.8% had 1~3 years of work experience, 62.4% of the respondents received food safety education 1~2 times a month and 75.1% of the respondents were satisfied with sanitation education. However, the total score for factory worker sanitation knowledge was low: 4.63/9. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for the factory workers' sanitation performance was 4.63/5. Satisfaction level and the amount of sanitation education, application of sanitation knowledge, attitude regarding sanitation management, and sanitation management performance level were significantly high among workers employed in a HACCP certification facility (p<0.05). The difficulties were found to be sanitation management and the time to deliver food to schools. To instill a sense of duty and pride among workers and to ensure that the food suppliers provide best-quality school foodstuffs safely, school dietitians and factory managers must actively educate workers in safe food handling and sanitation.