• Title/Summary/Keyword: 위생성

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The Effect of Traditional Market Attributes and Service Quality on Visiting Intention: Focusing on Hygiene Factor Moderating Effect (전통시장 속성 및 서비스품질이 방문의도에 미치는 영향: 위생요인조절효과를 중심으로)

  • Jeon, Gye Hwa;Ha, Kyu Soo
    • Asia-Pacific Journal of Business Venturing and Entrepreneurship
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    • v.13 no.5
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    • pp.29-39
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    • 2018

  • Recently, In traditional markets, visitors are declining. The reason is the growth of large stores and Internet shopping malls. The government continues to support and policy to revitalize traditional markets. Government support has been focused on the selective attributes of traditional markets. However, the purchase intention of users in traditional markets is lowered. The reason is that it is in the hygiene of the traditional market. This study analyzed whether the optional attributes of traditional markets and service quality increase the intention of visit, In addition, the users of the traditional market analyzed the hygiene factor as an important factor in the intention of the visit. The results of the analysis is First, convenience, accessibility, transparency, attractiveness, and economic feasibility of selective attributes of traditional markets were analyzed to affect the intention to visit. Second, the merchant efficiency, the display efficiency, the product efficiency, and the transaction efficiency of the service quality of the traditional market influence on the visit intention. However, facility efficiency was not found to have any effect. Third, merchant hygiene factors, facility hygiene factors, and commodity hygiene factors were found to affect the intention to visit. These traditional market hygiene factors were analyzed to control the intention to visit. Therefore, it can be said that the hygiene factor of the traditional market plays a role in raising the intention of visiting the traditional market in activating the traditional market. The conclusion is that merchants and support groups should be prioritized in order to revitalize traditional markets. The importance of environmental hygiene is introduced and implications for research results are suggested.

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SSOP Program Development for HACCP Application in Fresh Raw Fish Manufacturing (싱싱회류 생산업체의 HACCP 적용을 지원하기 위한 SSOP Program 개발과 성과)

  • 박완희;이성학;정덕화
    • Journal of Food Hygiene and Safety
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    • v.19 no.2
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    • pp.84-96
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    • 2004

  • This study aims at developing an easily-applicable Sanitation Standard Operating Procedure(SSOP) program for Fresh raw-fish manufacturing. It compares the sanitation inspection results of SSOP-program-applied procedure and non-applied procedure. The samplings for bacteriological examination were collected from the touching surface of food and from the personal workers. The sanitation status was recorded in the check-up list. The results were statistically analyzed to ascertain the efficiency of the SSOP program. The present official KFDA check-up list for sanitation inspection is composed of 51 items. Each item is judged to be fit or unfit to the standards. When the unfit items are more than 6, the work-place is judged to be insanitary. But in this study, the results of sanitation inspection are scaled in points in the 70％ allotment, and the results of bacteriological examination are scaled in points in 30％, totaling 100％. Below 60 scores are judged to be insanitary and administratively punished; 61-75 scores are judged to be average; 76-85 good; above 86 excellent. The sanitation inspection scores by the improved check-up list went up by two grades from 71.8 (before SSOP program) to 88.6 (after SSOP program). The results of bacteriological examination also improved from 57.5 to 98.2. The total scores of both results converted in the allotment of 70％ and 30％ also showed an improvement by two grades from 66.4 (before SSOP program) to 93.4 (after SSOP program). The above results show that the manufacturers participated in this study are following the 8 essential sanitary procedures which are needed to anchor the HACCP system.

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Clinical Dental Hygienist's Ethical Dilemma and Professionalism (임상치과위생사의 윤리적 딜레마와 전문직업성)

  • Kim, Chang-Hee;Lee, Hyun-Ok;Lee, Sun-Mi
    • Journal of dental hygiene science
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    • v.11 no.4
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    • pp.345-352
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    • 2011

  • The purpose of this study was to survey clinical dental hygienists for their perceived ethical dilemma and professionalism. The subjects in this study were 393 dental hygienists who randomly selected worked in dental clinics. After a survey was conducted, the collected data were analyzed with a SPSSWIN 18.0 program. The findings of the study were as follows: Dental hygienists perceived ethical dilemma scored 2.46 on a 5-point scale on average. In view of its sub-areas, the sub-areas which scored highest was 'dental hygienist with the profession'(2.62), followed by 'dental hygienist with object'(2.41) and 'dental hygienist with coworker'(2.34) in their order. Dental hygienists perceived professionalism scored 3.28 on a 5-point scale on average. In view of its sub-areas, the sub-areas which scored highest was 'sence of public service'(3.55), followed by 'autonomy'(3.42), 'reference professional group'(3.14) and 'sence of mission'(3.01) in their order. In regard to the relationship of the general characteristics to professionalism, those who were older, whose career was longer, whose education was highest and who were married were statistically significantly ahead of their counterparts in that aspect. In relation to factors affecting professionalism, longer career and higher education had a better impact on professionalism. Those factors made a 13% prediction of that.

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