• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.133-142
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• 2010

This study was performed to investigate awareness of hand washing, hand washing behavior, and the levels of indicator microorganisms on hands of food handlers who work in the food court and cafeteria of a university campus. The three methods used were questionnaire survey by interview, direct observation in restrooms, and microbiological examination according to the Food Code of Korea. A positive attitude toward hand washing compliance was reported by the responded food handlers; however, improper hand washing and poor hand hygiene of the food handlers were recognized by the unnoticed direct observation. Significant differences were found between the questionnaire survey and the direct observation (p < 0.05) in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agent, washing different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from their hands before work showed higher level of standard plate count, total and fecal coliforms, and Escherichia coli than those taken after washing with water. After washing hands with antiseptic liquid soap, the bacterial populations including Staphylococcus aureus on hands were dramatically reduced. This study indicates that there is a remarkable difference between the food handlers' awareness of hand washing and their hand washing behavior. Poor hand washing compliance and hand hygiene were indicated by the positive results of total and fecal coliforms, E. coli, and S. aureus on hands of some food handlers. The findings of this study suggest that the hand hygiene of the food handlers need to be improved. More training/education on hand washing and hand hygiene of the food handlers should be necessary.

• Journal of Korean society of Dental Hygiene
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• v.17 no.4
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• pp.621-630
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• 2017

Objectives: The purpose of this study is to investigate awareness and performance of infection control by dental hygienist. Methods: A self-reported questionnaire was answered by 239 dental hygienists working in dental clinics from September 7 to 18, 2016 in Gwangju city & Jeonnam region after explaining the purpose of the study and receiving the informed consent. The questionnaire consisted of sociodemographic characteristics and awareness and performance of infection control using Likert 4 point scale. Results: Average of Infection control awareness was $3.33{\pm}0.38$, average of infection control Performance was $3.04{\pm}0.37$ (p<0.05). The awareness and practice of dental equipment management showed the largest difference. The awareness of infection control by general characteristics varied according to position, number of dental units, number of employees, Infection control needs, Received infection control training experience, infection experience, infection control guideline (p<0.05). The relationship between infection control awareness and Infection control performance was r = 0.624 (p<0.001), indicating positive correlation. Conclusions: To improve awareness and performance of dental hygienist's infection control, regular received infection control training experience is needed. It is considered that the dentist's active cooperation is needed in shortening the life span of the dental equipment due to the Infection control performance and securing the quantity.

• Journal of Korean Dental Hygiene Science
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• v.6 no.2
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• pp.115-127
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• 2023

Background: This study was conducted to determine the level of job satisfaction and patient safety cultural activities for dental hygienists and to determine the relationship between job satisfaction and patient safety cultural activities. Methods: A survey was conducted on 214 dental hygienists, and data from the final 180 were analyzed. Job satisfaction consisted of a total of 20 questions, and patient safety cultural activities included a total of 25 questions. The survey was conducted on a 5-point scale. Results: The average job satisfaction score of the study subjects was 3.44 points. Among patient safety cultural activities, infection control had the highest average score (4.12 points) and radiation safety management had the lowest average score (3.10 points). Patients with less than 3 years of clinical experience (4.01 points) had higher patient safety culture activity scores than those with 3 to 10 years of clinical experience (3.72 points) and those with more than 10 years of clinical experience (3.69 points). The level of patient safety cultural activities was statistically significantly higher as age, less clinical experience, and job satisfaction increased (p<0.05). Conclusion: In the case of dental hygienists, patient safety cultural activities must be carried out throughout the entire work, so an active will to practice patient safety cultural activities is necessary. In order to improve the performance of patient safety cultural activities, it is necessary to adjust the workload of dental hygienists to improve job satisfaction and create a work environment in which they can focus on patient safety cultural activities.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.97-97
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• 2003

최근 급변하고 있는 급식조직내에서의 영양사 직무영역을 파악하고 영양사 직무수행시 요구되는 관리능력 배양을 위한 교육내용의 수요를 파악하기 위한 기초자료를 마련하고자 본 조사연구를 수행하였다. 지역을 고려하여 서울시내 사업체, 병원, 학교 급식소 중 450곳을 선정한 후 급식관리를 담당하는 영양사를 대상으로 설문조사를 실시하였으며, 최종적으로 242부가 회수되었다. 조사내용은 급식소의 일반적인 사항 4문항, 영양사의 일반적인 사항 5문항을 포함하여 영양사의 직무영역을 구매관리, 생산관리, 인사관리, 원가관리, 재고관리, 위생관리, 영양관리, 시설ㆍ설비관리부분으로 구분하고 이에 대해 현재 직접 관리하고 있는 영역, 기존의 급식관리시 어려움을 느끼는 영역, 영양사 직무수행을 위해서 대학교육에서는 불충분했다고 생각되는 영역, 향후 급숙관리시 중요하게 관리해나갈 직무영역 등으로 구성하였다. (중략)

• Journal of dental hygiene science
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• v.4 no.3
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• pp.111-115
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• 2004

This study was aimed to establish the self-concept as the dental profession and dedicate to the development of dental hygienist role by understanding the relation between the self-concept of dental hygienist and practice performance as dental hygienist. Following the thorough investigation of this correlation, the importance of self-concept as the dental profession was confirmed, and the understanding about the practice performance as dental hygienist was renewed. Dental hygienist working in dental clinic located in Jeonju city, Jeollabuk-Do were selected as the subjects of this study, and the materials were collected from Mar. 11 to Mar. 25, 2002 for 15 days. SPSS was used for analysis of data to deal with ANOVA and verification of Pearson correlation. The results of this research can be summarized as follows; 1. In comparison of the degree of professional self-concept according to the general characteristics of the subjects, there were significant differences in religion(p<.05) and educational background(p<.01). 2. In comparison of the degree of practice performance according to the general characteristics of the subjects, the results showed the significant difference in religion(p<.05). 3. There were highly significant correlation between the professional self-concept and practice performance as dental hygienist(F=.663, p<.001).

• Journal of Nutrition and Health
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• v.47 no.4
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• pp.300-312
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• 2014

Purpose: This study was performed to examine the sanitary knowledge level and degree of HACCP (hazard analysis critical control point) practice in school culinary staff in order to provide basic information for improving hygiene of school meals. Methods: Exactly 305 culinary staff members were selected from elementary, middle, and high schools in 14 cities and rural areas, including whole administrative districts in Chungnam province. Surveyed schools were selected by convenience sampling, and one subject was selected randomly from each school. Surveys were taken by self-administered questionnaires developed by researchers and questionnaire were distributed and collected by postal mail. Results: Sanitary education administered by school dietitians to culinary staff was more frequent and longer in elementary schools, followed by middle and high schools (p < 0.001). Sanitary knowledge level and degree of HACCP practice, except for a few CCP or CP of culinary staff, were highest in elementary schools and middle school followed by high schools (p < 0.05), respectively. School class was negatively correlated with sanitary knowledge level of culinary staff (p < 0.01), and frequency of sanitary education was positively correlated with sanitary knowledge level of culinary staff (p < 0.01). Sanitary knowledge level of culinary staff was positively correlated with degree of HACCP practice (p < 0.01). School class, daily frequency of meal service, work experience, rice washing machine, and total score of sanitary knowledge were significant variables influencing degree of HACCP practice in culinary staff. Conclusion: The above results show that the following points should be considered to improve hygiene of school meals. Sanitary education should be administered more frequently by school dietitians to culinary staff, especially to those in high schools, which showed the lowest sanitary knowledge level and degree of HACCP practice. In addition, facilities and equipment required for HACCP practice should be supported in small-sized elementary schools.

• Journal of the Korean Home Economics Association
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• v.43 no.11 s.213
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• pp.127-140
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• 2005

Sanitary management performance and knowledge of employees in hospital food service was evaluated by survey questionnaire to improve their sanitary management performance, analyse the weak points of sanitary management, and determine more practical and efficient alternatives of sanitation education. For this study, we selected 6 dieticians and 250 employees working in the six general hospitals larger than 400 beds in Gyeonggi and Incheon area. The questionnaire consisted of three parts: general subjects in the nutrition division of hospitals, sanitation education of dieticians, and sanitary management performance and knowledge of employees. The average ratio of HACCP related equipment and facilities of the target hospitals was relatively high at $86.5\%$. The number of sanitation education was 1.99 times/month by regular schedule and 6.47 times/month by occasional schedule. The average dietician's inspection time of cooking was 178.77 minutes/day. The average point of sanitary management performance was 4.62/5.0, showing a relatively high grade. In each region of sanitary management performance, food treatment sanitation was marked with the highest point, at 4.85, fellowed by cleaning and sterilizing sanitation at 4.65, personnel sanitation at 4.61 point and device and utensil sanitation was ranked with the lowest point at 4.53. Sanitary management performance was affected by the number of occasional education which was highest at 6-10times/month. The mean score of sanitary knowledge was 11.17/15.0. The assigned position, type of employment, status, working career and number of occasional education affected the mean score of sanitary knowledge of employees significantly. Sanitary knowledge of employees was highest in the case that occasional education was peformed at 6-10 times/month. There was no correlation between the sanitary management performance and sanitary knowledge of employees. In contrast, there were correlations between sanitary management performance and dietician's inspection time of cooking and number of employees.

• Journal of dental hygiene science
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• v.16 no.4
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• pp.302-309
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• 2016

This study aimed to evaluate the relationship between task performance, job satisfaction, and organizational contribution of dental hygienists, and to analyze the resulting impact on the organizational contribution of the dental hygienists. The study sample included 300 people working in a dental clinic during May 2016; data were collected through a self-questionnaire and an online questionnaire. Subsequently, 285 responses were analyzed. The results showed that a higher monthly income, business support services, and work satisfaction affect organizational contribution. The correlation of organizational contribution was the highest with business management in task performance and with work satisfaction in job satisfaction. In conclusion, a dental hygienist, who may have highest careers and is involved in the management of dental work, affects the organizational contribution of the dental clinic.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.355-364
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• 2002

For the introduction of HACCP to industry food service, a survey was conducted from 150 dieticians and 40 managers on their recognition on HACCP system. The questionnaire of the survey included the status of current food safety management, management responsibilities, recognition on HACCP, problems in HACCP introduction. The majority of respondents was satisfied with the current food safety management, and the food service managers were more confident than dieticiant in terms of food safety. Foodservice managers (100%) and dieticians (96%) recognized HACCP system; however, they responded the application of HACCP to industry food service were only 27% and 12.5%, respectively. They pointed out the reasons that they cannot introduce HACCP to their industry food service were the lack of benefits and good facilities. Dieticians strongly recognized the need of correction oi food safety manasement in industry food service, compared with food service managers. The results suggest that the introduction of HACCP to industry food servife should be accomplislled by continuous education and information on food safety, improving facilities and a variety of benefits to HACCP-implemented companies from the government.

• 한국유가공학회:학술대회논문집
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• 1997.10a
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• pp.1-49
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• 1997

HACCP팀은 모든 종사자(소유자 포함)에 대한 기구조직표, 역할분담 및 인수인계사항을 작성하고 모든 종사자는 사전에 HACCP system에 대해 충분히 이해시킬것. 또한 자체 위생관리현황이나 법적 관련규정을 정확하게 이해할 것. HACCP(준비)팀은 HACCP system의 적용을 위한 식품 품목 또는 유형, 시설, 공정단계, 지역 및 위해요인 종류의 범위를 정확하게 결정하여 문서화할 것. 제품설명서와 공정흐름도는 이후 단계에 매우 중요한 기초정보를 제공한다. 따라서 현장을 확인하는 등 사실에 입각하여 정확하게 작성할 것. 위해분석은 인내심을 가지고 현실성을 고려한 충분한 기초자료를 이용하여 정확하게 수행할 것. CCP의 결정전에 위해방지방법, 허용수준, 관리자를 결정하고 해당공장내이 현실성을 고려하여 CCP를 결정할 것. 관리기준 및 허용오차는 물리화학적 인자에 대하여 충분한 기초자료를 통해 설정할 것. CCP에 대한 모니터링과 개선조치 방법을 6하원칙에 준하여 현장생산종사자 중심으로 구체적으로 작성할 것. 모니터링과 검증은 명확하게 구분하여 관리할 것.