• Journal of dental hygiene science
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• v.18 no.6
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• pp.340-348
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• 2018

The purpose of this study was to examine the perceptions, precedent tasks, positive and negative effects, and expandable professional tasks regarding the inclusion of dental hygienists (DHs) in the category of medical personnel. This study involved a survey of 259 DHs and 128 dentists. The findings were as follows: 94.2% of DHs and 46.9% of dentists were aware of inclusion in the category of medical personnel; 95.0% of DHs and 64.1% of dentists supported the idea; and 84.9% of DHs and 51.6% of dentists recognized its legitimacy. As for precedent tasks for inclusion in the category of medical personnel, both DHs and dentists scored high points in professional consciousness in the area of occupation. Both DHs and dentists scored the highest points in the quality management of DH education and the lowest points in the unification of school systems in the area of institution. In the area of society, DHs scored high points in the persuasion of the central government, whereas dentists scored high points in collaboration among concerned organizations. Regarding the positive effects of inclusion in the category of medical personnel, both DHs and dentists scored the highest points in the expanded perception of DHs. As for its negative effects, DHs scored high points in the aggravation of salary increase, whereas dentists scored high points in the aggravation of salary increase. Regarding expandable professional tasks after the inclusion of DHs in the category of medical personnel, the management of independent periodontal care programs recorded the highest percentage both in DHs and dentists. These findings highlight the need for adequate discussions about the meanings of the inclusion of DHs in the category of medical personnel and will hopefully contribute to the rational adjustment and legalization of DHs' works with regard to their inclusion in the category of medical personnel.

• Journal of dental hygiene science
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• v.5 no.1
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• pp.1-5
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• 2005

Ethical perception may be thought of as 'professional skills'. Despite this, however, the dental hygiene curriculums tend to disregard ethics education. This paper describes ethical perception in dental hygiene students. Questionnaire surveys were conducted for 374 in dental hygiene students. For statistical analyses of collected data, the multiple linear regression were adopted. Demand as necessity of dental ethics education, clinical practice exercise, practice of work ethics education were found to have significant major effects on basic ethics perception. The major variables which related to the licensure and health care law and teamwork were to knowledge of revised ethics code of dental hygienist and to demand as necessity of dental ethics education. The major variables influencing the professional protocol were to knowledge of revised ethics code of dental hygienist, to demand as necessity of dental ethics education, role model for learning ethical principles. Revised ethics code of dental hygienist was the most important factor affecting professional protocol. The major variables influencing the decision-making were to demand as necessity of dental ethics education, to knowledge of revised ethics code of dental hygienist, clinical practice exercise, role model for learning ethical principles (church). About 88.4% of the students unawared to knowledge of revised ethics code of dental hygienist and perception of professional protocol of the students awared to knowledge of revised ethics code of dental hygienist was $3.44{\pm}0.23$ (p=0.000).

• Culinary science and hospitality research
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• v.20 no.1
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• pp.105-119
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• 2014

This study aims to examine what influence sanitary education have on sanitary knowledge in terms of frequency, necessity, degree of satisfaction, degree of understanding, and applicability, and what influence sanitary knowledge of cooks has on sanitary management performance, targeting cooks employed by contracted foodservices. For this purpose, we conducted a survey of 31 contracted foodservice companies catering to factories, colleges, hospitals, offices, government offices located in Busan & Gyeongnam region from October 1 to 15, 2012. A total of 320 copies of questionnaire were handed out, and 302 copies (94.3%) were retrieved and 289 ones (90.3%), to the exclusion of 13 wrongly written ones, were used in the final analysis. The analysis result showed that the more necessity of sanitary education cooks perceived; the higher satisfaction with the sanitary education they felt; the higher applicability of the sanitary education, the higher level of sanitary knowledge they got. It was revealed that the degree of satisfaction with the sanitary education had the strongest influence on the improvement of sanitary knowledge compared to the other factors. In addition, It was shown that as the level of sanitary knowledge of cooks improved, their sanitary management performance also got better.

• Journal of the Korea Convergence Society
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• v.9 no.12
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• pp.115-122
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• 2018

Dental environments are easily exposed to hospital microorganisms, so the risk of infection among workers is very high. Hand washing is one of the most important and basic way to reduce the risk of infection, as hands are an important medium of infection. Therefore, a convergence study was conducted between hand washing and health belief in orthodontic clinic. Analysis of differences between hand washing and health beliefs showed a significant relationship between importance of hand washing and experience in hand washing education (p=0.010) (p=0.000). Analysis of factors affecting health beliefs showed that the importance of hand washing control (p=0.014) and hands washing education experience (p=0.010) were significantly influencing factors. Infections management education is believed to be highly relevant in establishing a health when increasing interest in dental infections is expected to increase the importance of hand washing, a basic method.

• Food Industry
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• s.173
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• pp.3-9
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• 2003

보건복지부는 식품등에 대한 안전관리를 강화하기 위하여 식품위생법(食品衛生法)이 개정(2002. 8. 26. 법률 제6724호)됨에 따라 이에 맞추어 유전자재조합식품(遺傳子再組合食品)에 대한 안전성 평가를 하여야 하는 경우를 정하고, 인체 위해식품등의 제조자 또는 판매자 등에 대한 제재의 실효성을 높이기 위하여 과징금의 산정기준 및 과태료의 부과금액을 위반행위별로 상향조정하는 한편, 현행 식품위생제도의 운영상 나타난 일부 미비점을 개선$\cdot$보완하기 위하여 식품위생법시행령을 개정공포하였다.

• 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 dental hygiene science
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• v.10 no.4
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• pp.287-293
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• 2010

The purpose of this study was to examine the professionalism of dental hygiene students as dental hygienists, who received education to become dental hygienists. The findings of the study were as follows: 1. Concerning the relationship of degree programs to the factors of professionalism, there were statistically significant gaps in use of the professional organization as a major reference, beliefs in service to the public and autonomy according to degree programs(p<0.001), and statistically significant gaps were found belief in self-regulation and sense of calling to the field according to degree programs(p>0.05). 2. As for connections between geographic region and the factors of professionalism, there were statistically significant differences in use of the professional organization as a major reference and sense of calling to the field(p<0.001) according to geographic region. Statistically significant gaps were found in beliefs in service to the public and autonomy(p<0.01), and there were statistically significant differences in self-control(p>0.05). 3. Concerning links between the background of the establishment of the educational system and the factors of professionalism, there were statistically significant differences in use of the professional organization as a major reference, beliefs in service to the public, sense of calling to the field and autonomy(p<0.001), and a belief in self-regulation(p<0.05). 4. In regard to the background variables of the students, there were statistically significant differences in their background variables according to bachelor's degree programs(p>0.05), and statistically significant gaps were found according to geographic region and the background of the establishment of the educational system(p<0.001).

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2006.05a
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• pp.117-132
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• 2006

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2006.05a
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• pp.97-116
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• 2006

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2006.05a
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• pp.33-52
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• 2006