• 월간 기계설비
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• no.10 s.219
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• pp.74-76
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• 2008

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.28 no.4
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• pp.257-264
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• 1999

96년판 NSPC(National standard plumbing code)의 내용 중 급수 및 배수 관경을 결정하는데 사용하는 기구 급배수부하 단위표가 이전에 발행된 것과 내용이 많이 수정되어 소개코져 한다. 주된 변경 내용은 절수형 위생기구 사용에 따른 급배수 부하 단위 변경, 건물용도별 상세한 내용 분류 및 새로운 위생기구의 추가 등이다.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.277-284
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• 2009

Currently food-borne disease is being increased at outdoor food services including hotels and restaurants. Speedy and convenient practical monitoring techniques to determine hygienic conditions are needed. This study was designed to verify correlation of direct ATP (Adenosine Tri-Phosphate) examination method using ATP bioluminescence and surveillance with check-list by inspector. Hygienic status of personal hygiene (hands), kitchen utensils (knives, chopping boards, kitchen towels, cap openers, food storage containers, and blade of slice machines), facilities and equipments (refrigerator handles, worktables, and sinks) in five major hotels in Seoul were examined. The result of personal hygiene of hotels was relatively better than other inspection items (46.6 points in personal hygiene, 40.2 points in kitchen utensils, 40.3 points in facilities & equipments). In ATP inspection, kitchen utensils and facilities & equipments were relatively clean comparing with personal hands data ($40.8{\pm}6.77\;RLU/cm^2$). After correlation analysis of surveillance in hygienic status points and ATP value, all results showed negative and high correlation. The surveillance data and ATP results investigating personal hygiene, kitchen utensils and facilities & equipments were highly correlated. The ATP examination method which shows real-time identification could be considered as an appropriate method to alternate current check-list dependent safety management in food services including hotels.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.27 no.5
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• pp.461-470
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• 1998

"인류가 물 관리를 이렇게 하다가는 2025년경 심각한 문제가 생긴다."라고 유엔이 98년 3월 22일 "세계 물의 날"을 맞아 이렇게 경고했다. 지구상의 물은 97% 이상이 소금물이고 2.5% 정도만 민물, 민물의 1/3은 지하 대수층에서 얻어진다. 나머지는 빙하와 만년설, 강에서 충당된다. 전 세계는 지하수의 60%를 사용중이며 선진국에서 이 가운데 20~40%를 쓴다. 세계기상기구(WMO)는 "지하수는 자연적으로 채워지는 속도보다 훨씬 빠르게 고갈되고 있다"며 세계 58억 인구의 1/5이 먹을 물이 부족하고 절반 이상이 적절한 위생시설이 없다."고 우려하고 있다.반 이상이 적절한 위생시설이 없다."고 우려하고 있다.고 있다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.965-970
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• 2002

This study was conducted to investigate inhibition effect of sanitizers against E. coli and a hygienic condition on the surface of utensils and equipments which were used to food service. Samples swabbed using cotton were collected from the surface of stainless steel, wood and plastic utensils and equipments which were used to food service at four elementary schools in Busan and analyzed by measuring the total, coliform and Salmonella spp. count. Total plate counts were 10$^4$~10$^{5}$ CFU/100 cm$^2$ in most of utensils and equipments except plastic cutting board. There were lots of coliforms in slicer (2.8$\times$10$^1$CFU/100 cm$^2$) and peeler (1.1$\times$10$^1$CFU/100 cm$^2$). It was indicated that the sanitary condition of some utensils and equipments such as slicer and peeler should be improved promptly. To investigate inhibition effect of sanitizers against E. coli, the surface of utensils and equipments used in food service was treated at different concentration of sodium hypochlorite for 1 minute and 3 minutes, respectively. The plastic utensils and equipments were most effective aganist E. coli at 100 ppm sodium hypochlorite for 3 minutes. But the stainless steel and wood were most effective at 200 ppm sodium hypochlorite for 3 minutes. It was also treated with 70% ethyl alcohol for 10 seconds and 30 seconds, respectively. The stainless steel utensils and equipments were most effective aganist E. coli at 10 seconds, but plastic and wood were most effective at 30 seconds. Therefore, the results of this study indicated that standardization of disinfection method of utensils and equipments used in food service should be given and sanitation training for dietition should be conducted continuously.

• 월간 기계설비
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• s.119
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• pp.52-68
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• 2000

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1998.04a
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• pp.37-43
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• 1998

• The monthly packaging world
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• s.357
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• pp.78-83
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• 2023

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.63-75
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• 2007

A survey on sanitary management at 98 food service institutions located in Jeollabuk-Do were conducted. Food service institutions included 13 hospitals, 38 schools, 40 enterprises, and 7 others. The sterilization in boiling water was used for disinfection of tableware, spoon and chopsticks, and dish towel. Cooking kit, refrigerator, chopping board, and knife were sterilized with disinfectant. Frequency of sanitary training program on employees was 56.1% for 1 time/month, 12.2% for 2-3 times/month, and 11.3% for 1 time/week. Preparing ratio of defrosting, warehouse and rest room, and washing and sterilization diary were 73.8, 60.5, and 54.5%, respectively. However, checking ratio of environments (9.5%), personal sanitation (10.8%), and sanitary training program diary(8.4%) were low. Major obstacle factors on the introduction of Hazard analysis critical control point (HACCP) system into food service institutions were lack of equipment and facilities (54.1%) and lack of understanding and data on HACCP system (17.3%). Therefore, in order to reduce the outbreak of food-borne diseases increasing frequency, we estimated that the introduction of sanitary management system and the conversion of dietician' perception on sanitary managements in food service institutions were needed.

• 월간 기계설비
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• s.88
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• pp.82-91
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• 1997

건축물 또는 빌딩의 건축설비에 대한 급배수 위생설비는 ${\ulcorner}$건축물내 또는 부지내에서 사람이 생활하는 음료용, 취사용, 목욕용, 청소용 등에 사용하는 물과 온수를 공급하고 사용한 물을 환경에 영향을 주지 않고 배제하여 보건 위생적 환경을 향상 실현하기 위한 설비로서 급수, 급탕, 배수, 위생기구 설비 및 특수설비 등으로 구성된 것${\lrcorner}$으로 정의하고 있다.