• 우유
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• s.49 summer
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• pp.44-47
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• 1992

한국유가공협회는 지난 5월12일 서울 서초동소재 축산회관대강당에서 ‘우유 및 유제품의 위생관리와 소비자 보호’란 주제로 세미나를 개최했다. 이날 세미나에서는 정충일 건국대교수가 ‘우유와 유제품의 위생관리’, 김태섭 보사부 위생관리과장이 ‘92위생시책 및 위생관리방향’, 김천주 주부클럽연합회장이 ‘유제품과 소비자보호’란 제목으로 주제발표를 했다. 본지는 여름철 유제품 위생관리를 위해 이중 ‘우유 및 유제품위생관리’를 전개한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1139-1147
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• 2013

The purpose of this study was to analyze the relationship between sanitary knowledge score and sanitary management performance among school foodservice employees. For this purpose, a paper-based questionnaire was developed and distributed to 300 school foodservice employees in Jinhae-gu, Changwon from May 13 to June 10 in 2009. A total of 276 responses were received and analyzed. The results of this study were as follows. The sanitary knowledge score of school foodservice employees was 16.60 (total score: 20). Their sanitary management performance level was 4.77 (based on a 5-point Likert scale). We found that sanitary management performance level of high sanitary knowledge score group was significantly higher than that of low sanitary knowledge score group (P<0.001). There was a significant positive correlation between sanitary knowledge score and sanitary management performance of school foodservice employees (P<0.01). Regression analysis showed that sanitary knowledge score of school foodservice employees had a positive effect on sanitary management performance (P<0.001). It implies that as school foodservice employees' sanitary knowledge increased, their sanitary management performance increased. In conclusion, to improve the sanitary quality of school foodservice, school foodservice employees' sanitary management performance level should be increased by improving their sanitary knowledge. So, a systematic and consistent sanitary education program should be conducted for school foodservice employees.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1210-1218
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• 2005

This study was to investigate the sanitary knowledge and its practice level of school foodservice employees in Jeonju area. A total of 508 questionnaires were usable; resulting in 79.0$\%$ response rate. Statistics data analysis was completed using the SPSS 10.0 program. The results of this study were summarized as follow : About 62$\%$ of school foodservice employees were 41 $\∼$50 years old and 84$\%$ of them had a irregular job and they had a sanitation training at least once a month. The school foodservice employees had more knowledge about 'personal hygiene' than that about 'equipment and facilities sanitation', 'foodborn disease and food microorganism' Their hygiene practice level were high for 'equipment and facilities sanitation' (4.90$\pm$0.25) and were lesser in the order from 'foodborn disease and food microorganism'(4.86$\pm$0.30), 'personal sanitation'(4.79$\pm$0.34) and the least for food processing hygiene (4.70$\pm$0.37). As a result of relationship between knowledge and hygiene practice level, knowledge of school foodservice employees was not influenced on tile hygiene practice level during their working.

• KOREAN POULTRY JOURNAL
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• v.43 no.4
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• pp.118-119
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• 2011

농림수산식품부는 포장유통, 도축검사 담당자의 업무량개선, 축산물판매업의 세부 영업 신설, 위생교육 확대 등을 주요 내용으로 하는 축산물위생관리법령이 2010. 11. 26자로 개정 시행되면서 닭 오리 고기와 식용란(계란)에 대하여 포장유통을 의무화하는 등 위생관리를 대폭 강화한 바 있다. 특히, 위생관리상 통제 없이 유통판매 되어 온 식용란(계란)에 대하여는 오는 4월부터 유통기한을 표시하고 포장하여야만 유통할 수 있도록 위생관리를 강화해 시행된다. 다음은 4월 1일부터 시행되는 계란의 유통기한 표시 및 포장의무화 시행에 관한 내용을 발췌해 정리한 내용이다.

• Proceedings of the KAIS Fall Conference
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• 2007.11a
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• pp.403-405
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• 2007

본 연구는 선행 논문들을 통하여 치과위생사들의 업무 및 관리체계에 영향을 미칠 것으로 예상되는 요인들을 확인하고, 각 요인들을 치과위생사의 업무 및 관리체계의 향상과 전문적인 업무영역의 확립을 위한 자료로 제공하고자 수행하였다. 본 연구를 위한 도구는 2004년 대한 치과위생사협회에서 보고한 치과위생사의 업무확장에 관한 조사연구를 기초로 하였다, 향후 치과위생사들 스스로 보다 전문성을 갖춘 치과위생사로서 교육자, 연구자, 관리자등 다양한 역할 수행을 할 수 있을 것이다.

• 치위협보
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• s.36
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• pp.1-8
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• 2000

• Journal of dental hygiene science
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• v.15 no.5
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• pp.666-672
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• 2015

This paper was trying to investigate the periodontal health recognition and self oral hygiene behaviors and figure out that relationship. The results having analyzed 592 questionnaires returned patient who had visited the dental clinic which is selected randomly were following. There were relationships between the periodontal health recognition and self oral hygiene behaviors. Self oral hygiene behaviors were significantly high when, women did than men did, education level, subjective oral health status, and periodontal health recognition about managements were higher and periodontal health recognitions about treatment were lower. It was the periodontal health recognition that was influential the most in the independent variables. Therefore, knowledge related to the periodontal health should be educated to the patients visiting the dental clinic, and the patients should receive helps to perform self oral hygiene behaviors by inducing the transition of attitude to periodontal health.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.323-328
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• 2015

In order to provide efficient information ensuring school food safety, this current study investigated the relationship between general characteristics of food service operation and food hygiene practices and employee's attitudes toward food hygiene education and food hygiene practices. Data were collected from a total of 185 school food service employees in the GyeongSangNam-do area. As for the differences in the overall the evaluation of sanitary practice level in accordance with the general characteristics about the school food service employees, there were significant differences in the type of school food service and times of serving food per day. Also, hygiene practices in solo foodservice were better than in joint foodservice. The respondents who had positive attitudes toward food safety education showed better food safety practices. It is recommended that consistent food safety education based on various methods can contribute to appropriate food safety performance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.274-282
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• 2011

The purpose of this study was to investigate factory workers' knowledge of sanitation management of school foodstuffs and sanitation practices. A questionnaire that identified employees' food safety sanitation management knowledge and practices was developed based on a review of literature. Subjects consisted of 221 factory workers employed at 34 factories in the Daegu and Gyeongbuk areas. Almost half of the factory workers were 40~49 years of age (45.7%), 34.8% had 1~3 years of work experience, 62.4% of the respondents received food safety education 1~2 times a month and 75.1% of the respondents were satisfied with sanitation education. However, the total score for factory worker sanitation knowledge was low: 4.63/9. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for the factory workers' sanitation performance was 4.63/5. Satisfaction level and the amount of sanitation education, application of sanitation knowledge, attitude regarding sanitation management, and sanitation management performance level were significantly high among workers employed in a HACCP certification facility (p<0.05). The difficulties were found to be sanitation management and the time to deliver food to schools. To instill a sense of duty and pride among workers and to ensure that the food suppliers provide best-quality school foodstuffs safely, school dietitians and factory managers must actively educate workers in safe food handling and sanitation.

• Journal of Nutrition and Health
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• v.44 no.1
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• pp.74-81
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• 2011

The purpose of this study was to investigate the sanitation management of school foodstuffs and the sanitation knowledge of delivery company workers. A questionnaire that identified employee's food safety sanitation management, knowledge, and practices was developed based on a review of the literature. The subjects consisted of 201 delivery company workers from 38 delivery companies in the Daegu and Gyeongbuk area. The workers were 30-39 years of age (41.3%) with 1-3 years of working experience (30.8%). Approximately 62% of the respondents were educated and had 1-2 years of food safety experience, 52.7% of the respondents delivered foodstuffs to two schools in the morning. The total score for delivery company worker sanitation knowledge was 3.75/7.00, which was low. The total mean sanitary performance score for factory workers was 4.58/5.00. They indicated that the most difficult part of the operation is delivering on time. Temperature management was another difficulty. In order to secure the best quality of school food to be supplied safely, the thorough sanitation education must be conducted to the school dieticians and delivery company managers.