• Journal of Food Hygiene and Safety
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• v.19 no.1
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• pp.38-48
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• 2004

This study was performed to investigate knowledge, attitudes and related behavior on the food hygiene and safety management of school food-service programs among mothers and to find factors affecting their knowledge, attitudes and behavior. A self-administered questionnaire was offered to a random sample of 301 mothers who have children attending elementary schools in one region of Korea. The survey was carried out over a two-month period (April-May,2001). They had lower behavior scores compared to the scores of knowledge and attitudes (p〈0.05). The micro levels of the knowledge, attitudes and behavior scores also showed the same tendency. Logistic regression analysis showed that mothers' education level affected their knowledge and attitudes, while the participating activity in school food-service programs affected their behavior the most frequently. Pearson's correlation analysis confirmed that the knowledge and attitude scores were significantly correlated (r=0.61404, p〈0.001). The results indicate that the knowledge and attitude levels of mothers regarding the food hygiene and safety of school food-service programs were good, however, their behavior levels were not satisfactory. The findings highlight the importance of participating programs in school food-service programs to close gaps between the behavior and knowledge or attitudes of mothers and to improve their behavior levels.

• Journal of dental hygiene science
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• v.18 no.6
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• pp.327-339
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• 2018

This study aimed to provide basic data for establishing the clinical basis for dental hygienist-led dental hygiene process of care by identifying multiple risk factors for self-support program participants in Gangneung city; we also compared oral health status and behavioral changes through customized oral health care. Four dental hygienists who were evaluated for degree of conformity provided dental hygiene process of care to eight self-support program participants who were selected as having an oral health risk among people in the self-support center. The clinical indicators measured during dental hygiene assessment and evaluation and behavioral changes due to dental hygiene intervention were compared and analyzed. With respect to clinical indicators, at the time of probe, the retention rate of patients with gingival bleeding decreased from 61.4% to 14.7% after intervention (p=0.004). Furthermore, the retention rate of patients with a periodontal pocket >4 mm decreased from 15.6% to 5.8% (p=0.001). The average modified O'Leary index of the patients improved from 23 to 40 (p=0.002). Previously, all eight subjects used the vertical or horizontal method of brushing; after dental hygiene care interventions regarding method and frequency of toothbrushing, use of oral care products, and individual interventions, they started using the rolling or Bass method of toothbrushing. Four of eight subjects reported using interdental toothbrushes after intervention. As a result of applying the change model to the transtheoretical behavior change of the subject, the result of strengthening the health behavior was confirmed. For promotion of oral health by the prevention-centered incremental oral health care system, dental hygienist-led dental hygiene management and maintenance is essential. It is thought that continuous research, such as for feasibility evaluation, cost benefit analysis, and preparation of legal systems, is needed to establish and activate dental hygiene management.

• Journal of dental hygiene science
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• v.14 no.1
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• pp.35-42
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• 2014

In this study we analysed frequency and importance of tasks, and education needs of 114 people working in dental clinics to be a reference of dental hygiene curriculum development. The results are as follow: The order of performance frequency is management support, preventive dental treatment, dental treatment assistance and oral health education, and the order of importance level of tasks and education needs is management support, dental treatment assistance, preventive dental treatment and oral health education. There is no statistically significant difference of performance frequency by general characteristics. The tasks considered most important level depending on general characteristics are oral health education in age of 40s (p<0.05), dental treatment assistance in dental hygienists (p<0.05), management support in women (p<0.05), dental hygienists (p<0.05), and more experienced workers (p<0.05). The most need for Educations depending on general characteristics are oral health education in women (p<0.05), dental treatment assistance in women (p<0.001) and dental hygienists (p<0.001), and management support in Seoul region (p<0.05). The importance of tasks and education needs have correlations. The results showed management support and dental treatment assistance are considered important in dental clinics and most needed job competency for dental hygienists.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.13-27
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• 2015

A systemic review on the factors affecting food catering hygiene was conducted to provide information for risk management of food catering in Korea. In total 47 keywords relating to food catering and food hygiene were searched for published journals in the DBpia for the last decade (2005-2014). As a result, 1,178 published papers were searched and 142 articles were collected by the expert review. To find the major factors affecting food catering and microbial safety, an analysis based on organization and stakeholder were conducted. School catering (64 papers) was a major target rather than industry (5 pagers) or hospitals (3 papers) in the selected articles. The factors affecting school catering were "system/facility/equipment (15 papers)", "hygiene education (12 papers)", "production/delivery company (6 papers)", food materials (4 papers)" and "any combination of the above factors (9 papers)". The major problems are follow. 1) The problems of "system/facility/equipment" were improper space division/separation, lack of mass cooking utensil, lack of hygiene control equipment, difficulty in temperature and humidity control, and lack of cooperation in the HACCP team (dietitian's position), poor hygienic classroom in the case of class dining (students'), hard workload/intensity of labor, poor condition of cook's safety (cook's) and lack of parents' monitoring activity (parents'). 2) The problem of "hygiene education' were related to formal and perfunctory hygiene education, lack of HACCP education, lack of compliance of hygiene practice (cook's), lack of personal hygiene education and little effect of education (students'). 3) The problems of "production/delivery company" were related to hygiene of delivery truck and temperature control, hygiene of employee in the supplying company and control of non-accredited HACCP company. 4) The area of "food materials" cited were distrust of safety regarding to raw materials, fresh cut produces, and pre-treated food materials. 5) In addition, job stability/the salary can affect the occupational satisfaction and job commitment. And job stress can affect the performance and the hygiene practice. It is necessary for the government to allocate budget for facility and equipment, conduct field survey, improve hygiene training program and inspection, prepare certification system, improve working condition of employees, and introducing hygiene and layout consulting by experts. The results from this study can be used to prepare education programs and develop technology for improving food catering hygiene and providing information.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1414-1426
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• 2005

The evaluation of students and employees on the importance and the performance for sanitary characteristics in high school foodservices, was investigated. The questionnaires were administered to 379 students and 141 employees in 13 high school, in Busan and then the data evaluated by 5 scales method of Likert were statistically analyzed. The mean scores of the importance and the performance evaluated by students (4.26/3.24) were significantly (p<0.01) lower than those by employees (4.71/4.51). Both the students and the employees percepted that, among sanitary characteristics, cleanliness of meals was most important. The student assessed the performance of withdrawal of plate waste as lowest scores, however the employees assessed student's hygiene as lowest scores, among sanitary characteristics. The gap score of the student (-1.02) between the importance and performance for sanitary factor was higher than that of the employees (-0.02) in high school foodservice. The importance grid of students and employees revealed that the items of tray cleanliness, dining table cleanliness, restaurant cleanliness, and handwashing before serving were high scores to the students, but low scores to the employees. The performance grid of students and employees revealed that the items of tray cleanliness, dining table cleanliness, restaurant cleanliness, the sanitation of treatment process of Plate waste, cleanliness of utensils of platewaste, not touch utensils before serving, handwashing before serving, handwashing before eating and not touch inside of tray were low scores to both the students and the employees. Therefore, it is suggested that the sanitary operations for dining place, treatment process of plate waste and the student's hygiene might have to increase in high school foodservice.

• Journal of dental hygiene science
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• v.16 no.4
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• pp.263-271
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• 2016

This study aimed at comprehending the duty, role, and difficulty of intermediary manager through in-depth investigation of dental hygienist intermediary managers experienced over 10 years working in a dental clinic. In-depth interviews were conducted with 10 dental intermediary managers and Giorgi's analysis method was used to analyze the data. Findings revealed that the work experience of the dental hygienist intermediary managers appeared in the range of "becoming an intermediary manager through various processes", "various duties that they experience as an intermediary manager", "difficulty as an intermediary manager", "ability that they perceive as necessary for being a dental intermediary manager", and "worthiness they feel as the intermediary manager". The dental intermediary managers complained of difficulties at work, and appeared to perform various tasks such as human resource management, clinic management support, and patient's management. Accordingly, the researcher considers that research on dental intermediary managers' capacity development necessary.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.618-625
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• 2009

The purposes of this study were to evaluate food safety knowledge and to assess home food safety performance of home-delivered meal service recipients. Two facilities providing home-delivered meal services for older adults were located in Seoul. A total of 120 service recipients were surveyed using an individual interview technique and 97 responses were used for data analysis. A statistical data analysis was completed using SPSS program (ver.14) for descriptive analysis, t-test, ANOVA, and correlation analysis. The majority of the participants were 70 years old or older and females. They perceived their health status as poor or very poor and took more than one kind of medicines. An average score of the food safety knowledge test was 11.48 based on 18 points (63.8%). The results revealed that the older adults knew the importance of hand washing but were not aware of when and how to wash hands. There was room to improve knowledge on cleaning and sanitizing fresh fruits and using wiping cloth. The knowledge score for each category was not significantly different by gender and age. The home food safety practices of the older adults was rated as 2.8 out of 4 points; the highest score was associated for proper food handling category and the lowest score was for cleaning and sanitizing. The worst performance was related to managing hand cuts and wounds (1.96). The total knowledge score and an average performance score were significantly correlated (p<0.01). Food safety education programs targeting the older adults who receive home-delivered meal services would improve the recipients' food safety knowledge and practices related to consumption of the meals at home. The programs should focus on not only improving food safety knowledge but also changing food safety practices.

• Journal of Korean society of Dental Hygiene
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• v.10 no.2
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• pp.425-440
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• 2010

목적 : 현재 우리 사회는 건강증진에 대한 욕구가 증가함에 따라 보건의료에서 질적 서비스향상이 요구되고 있고, 구강진료를 분담하는 치과위생사들도 보다 전문적인 역할을 수행하기 위해서는 지식과 기술의 수준향상이 필요하다. 이에 치과위생사의 질적 수준을 향상시키는 데 가장 빠르고 효과적인 방법이 국가시험제도이며 국가시험에서의 타당성과 신뢰성을 높이고 필요한 과목과 내용을 직무를 중심으로 조정한다면 가장 좋은 방법이라고 사료되어 현행 우리나라 치과위생사 국가시험제도에 따른 문제점을 파악하고 캐나다 국가시험 제도와의 비교를 통해 문제점을 분석하고 이에 따른 개선책을 알아보았다. 방법 : 전국 치과위생사 교육기관에 근무하는 교수와 의료기관에 종사하는 치과위생사 중에서 최근 국가시험 응시경험자를 대상으로 2008년 6월 9일부터 6월 23일까지 설문조사를 실시하였으며 E-mail 과 Fax를 이용하였다. 캐나다 국가시험제도는 National Dental Examinations American Dental Association. National Board Dental Hygiene Examination Candidate Guide자료를 사용하여 비교하였다. 자료의 분석은 SPSS통계프로그램(Version 11.0)을 이용, Chi-square 검정을 하였으며, Fisher's Exact Test에 의한 검정을 실시하였다. 결과 : 1. 국가시험과목구성은 현행 국가시험과목구성에 문제가 있는 것으로 사료되어 과목조정 필요성이 큰 것으로 나타났고, 특히 대학근무자가, 나이가 많을수록, 재직기간이 길수록 더 높았다. 2. 국가시험 문제의 유형은 암기해석 문제가 대부분이었고 난이도는 비교적 양호하였으며, 전문성도 있는 것으로 조사되었다. 3. 과목조정 필요성은 구강생물학개론, 치과임상학 순으로 상대적으로 높았다. 캐나다 국가시험과 비교해 보면 치과임상학과 구강위생학개론 분야의 조정이 더욱 필요한 것으로 나타났다. 4. 한국과 캐나다의 국가시험제도는 형식은 비슷하나 내용과 과목의 구성에서는 큰 차이가 있었다. 5. 캐나다의 국가시험과 비교 시 한국은 치과위생사의 포괄적인 치과위생관리능력을 평가하기 어려웠다. 결론 : 이상의 결과로 보면 현행 국가시험은 과목 구성이 부적절하므로 조정의 필요성이 시급한 것으로 조사되었으며, 캐나다 국가시험과는 과목구성에서 큰 차이가 있었고 치과위생사에게 요구되는 포괄적 치과위생관리능력을 평가할 수 없는 것으로 조사되어 현행 국가시험 개선이 요구되었다.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.650-663
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• 2007

The purpose of this study was to identify the sanitation management items of school foodservice suppliers that require improvement, by assessing their sanitation practices with food commodities. Our field assessment was performed using a total of 20 vendors supplying agricultural products, meat products, seafoods and processed products; all were located in the Seoul and Gyeonggi areas. The assessment tool for sanitation management was composed of 93 checklist items and was used to evaluate seven different categories; the facility and environment, management of the facility and equipment, food materials management, process control, water management, personal hygiene management, and laboratory instrument management. A score of two was given for "satisfactory", one for "fair", and zero for "unsatisfactory". The overall average supplier score was 1.7/2.0 (85.8%). The score of the seafood vendors was highest at 1.9 (95.4%), while the lowest score of 1.3 (65.7%) occurred with the processed product suppliers. Among the sanitation management categories, water management was scored at 2.0, while inspection management was lowest at 1.4. The subcategories indicating needed improvements for the processed product suppliers were raw materials, storage, transport and recall. For the agricultural product suppliers it was preparation management. furthermore, one item within the laboratory instrument management category was unsatisfactory for both the agricultural and processed product suppliers. In conclusion, these results can be used to develop sanitation management procedures for suppliers, as well as by administration agencies to evaluate and guide those suppliers.

• The Korea Swine Journal
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• v.30 no.3 s.343
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• pp.166-170
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• 2008

축산물위해요소중점관리기준(HACCP)은 식품의 안전성에 영향을 미치는 위해발생을 사전에 방지하거나 제거하기 위하여 생산단계부터 제조, 가공 등 모든 단계를 과학적이고 체계적으로 사전 위생 관리하는 제도이다. 지난해 12월 축산물HACCP기준원으로부터 HACCP 농장으로 지정받은(주)금보육종(대표 장성훈) 원주 GP. 지난해 양돈협회에서 실시한 HACCP 교육을 통해 농림부 HACCP 인증 농장으로 다시 태어났다. 농장주와 임직원 모두가 HACCP 제도를 정확히 이해하고 이를 수행하는 한편, 국내 소모성 질환 극복을 위해서는 PRRS 청정화가 반드시 필요하다는 목표로 우수한 위생방역 시스템을 갖추고 있는 청정 강원도의 양돈전문기업 금보육종을 찾아보았다.