• KOREAN POULTRY JOURNAL
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• v.37 no.4 s.426
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• pp.119-121
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• 2005

대군 사육농가의 수가 늘어가는 한편 계란 유통전문회사 주도의 계란 유통으로 일부지역에서는 판매점에서의 냉장보관 판매도 이루어지는 등 계란의 유통부분에서도 소비자를 생각하는 노력이 많아졌다. 우리보다 유통 부분이 앞선 다른 나라의 위생관리 방법 중에서 산란계 농가와 GP센터 및 계란 집하장에서 필요할 것으로 생각되는 위생관리 요점을 발췌하여 안전하고 신선한 계란이 유통되는데 참고할 만한 사항을 정리하였다.

• 치위협보
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• s.37
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• pp.1-8
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• 2000

• Proceedings of the SOHE Conference
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• 2003.10a
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• pp.83-83
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• 2003

본 연구는 급식학교 조리 종사원의 위생관리 수행 실태를 알아보고 위생교육의 내용과 방법을 파악하여, 학교급식을 보다 체계적이고 효율적으로 시행하기 위한 기초 자료를 제공하는데 그 목적이 있다. 전남지역 급식학교에 근무하는 영양사 500명을 대상으로 위생관리와 위생교육 내용의 설문조사를 실시하여, 총 323부를 분석한 결과는 다음과 같다. 급식학교는 초등 51.1%, 중등 48.9%이었고, 급식유형은 농촌형, 도시형, 도서벽지형이었으며 급식관리방식은 단독조리교 88.2%, 공동조리ㆍ공동관리교 11.8%, 급식 배식형태는 식당배식 93.5%이었다 영양사의 고용형태는 정규직과 일용직이 각각 53.5%와 46.7%이었고 최종학력은 전문대졸업이 가장 많았다. 조리종사원의 고용형태도 일용직이 대부분이었고 정규직은 11.1%이었으며 학력은 고졸 이상이 77.4%로 나타났다. 학교 조리종사원의 인력배치 현황은 조리종사원 1명당 학생수가 60명 이하에서 151명으로 나타났다.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.589-600
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• 2007

Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to $1322.4m^2$, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.148-165
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• 2012

The purpose of this study is to investigate window bakery employees' knowledge levels and performance in food sanitation. The questionnaire consists of education, knowledge and management levels for food sanitation. A total of 300 copies of questionnaire were distributed to window bakery employees, and 295 copies were used for the study among them. In the knowledge analysis of food sanitation, it had the highest percentage of correct answers for 'Clip fingernails short and do not use nail polish,' but the lowest rank for 'Foodborne disease breaks out mainly in summer time.' In sanitary management performance, 'Clip fingernails short and do not use nail polish'(4.67) and 'Wash hands after using toilet'(4.67) items showed high scores, but 'Have and use hand washer'(3.12) showed the lowest score as a result of knowledge analysis. The sanitary knowledge by job title showed that the scores of general managers were generally lower than those of others. The employees who had working duration less than 1 year had a high score in sanitary knowledge levels. The more the education of sanitation, the better the knowledge of sanitation. In sanitary management performance levels, the scores were high in personal hygiene, ingredients & preparation hygiene, facility & workplace hygiene in order. The scores of sanitary management performance levels were low for the employees who had less than 1 year working duration. The employees who had no sanitary training showed the low knowledge and sanitary management practice levels(p<0.05). The analysis of each question about sanitary management performance levels by age, job titles, frequency of sanitary education, and checklists revealed that the employees who had no sanitary training or no checklist showed the low sanitary management performance levels overall.

• 한국축산물위생처리협회지
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• no.64
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• pp.1-1
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• 2003

농,수,축산물 불공정거래 특별단속 - 도축장 위해요소관리 의무화

• Journal of dental hygiene science
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• v.16 no.6
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• pp.432-441
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• 2016

This study was conducted to investigate the effects of professional oral healthcare program in eldery residents long-term care facilities. Ninety-four elderly residents from 5 different facilities in Asan participated in this study. The subjects were divided into 3 groups, with 32 in experimental group I, 30 in experimental group II, and 32 in the control group. Subjects in experimental group I were treated by a dental hygienist with professional oral healthcare and received daily oral care from caregivers who had completed elderly oral healthcare course. Subjects in experimental group II received daily oral care from caregivers who had completed elderly oral healthcare course. Control group received daily oral care from caregivers. These 3 groups were tested for dental plaque, halitosis, tongue coating, and salivary flow at baseline, and after 4 and 12 weeks of treatment. There were significant differences in the dental plaque index between the groups, mediate times, and mediate methods, in halitosis between the mediate methods, and in tongue coating between the mediate times, as well as the mediate methods. Finally, salivary flow was significantly different with regard to mediate methods between experimental group II and the control group. Therefore, to improve the oral health condition of elderly residents, involvement of a part-time dentist and scheduled professional oral healthcare are necessary. Furthermore, elderly oral healthcare education for nursing staff, including managers, should be provided.

• Journal of dental hygiene science
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• v.9 no.1
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• pp.35-41
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• 2009

In previously study, many researchers have showed the infection control level and the knowledge of dental hygienists about dental infection control. But, they not tried to research the reason why hygienists don't keep to the infection control regulation closely. Therefore, this study was intended to highlight the affect factor that the infection control regulation keep in all dental hospitals well. The respondents in this research were the dental hygienists who worked in Incheon or Gyeonggi areas between June 16 and July 5, 2008 and who attended a complementary training program conducted by the Seoul Branch of Korean Dental Hygienists Association in April 2008. A total of 191 questionnaires were distributed to them, and the collected data was analyzed using SPSS WIN 12.0. Cross-tabulation analysis($X^2$), which significance level was 0.05, was applied to the data in order to verify the statistical significance of the survey method. According to replied, the reason why they don't used gloves were an unconvinced (38.9%), don't use by dentist (29.6%) and much expensive (9.3%). The gloves supplied a hygienist were proper in most case, 94.8%, but short in hospital, 12.0%. In order to take a good infection control they needed to change the conscious of dentist (66.5%), and the will of dentist is most important to do good infection control (37.2%). Subsequently, the will of dentist is the most important factor in infection control area and must be changed their mind on the infection control.

• 치위협보
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• s.94
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• pp.1-12
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• 2005

• Journal of the korean veterinary medical association
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• v.41 no.5
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• pp.433-438
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• 2005

최근 농림부에서는 축산물 위생 및 안전성을 확보하기 위하여 도축장, 우유 ${\cdot}$ 육가공장, 배합사료공장에 이어 사육단계에서도 HACCP(위해요소중점관리제도)도입을 단계적으로 추진하겠다고 발표한 바 있다. 특히 사육농장에서 안전한 축산물을 생산하는데 해로운 영향을 미칠 수 있는 각종 위해요소를 파악, 이를 사전에 차단하거나 중점 관리하는 사육단계의 HACCP를 2006년 돼지농장을 시작으로 2007년 젖소, 2008년 한육우, 2009년 산란계, 2010년 육계공장까지 단계적으로 확대 도입할 계획이다. 따라서 본 고에서는 최근 일본에서 제정한 가축의 생산단계인 농장에서의 위생관리지침서의 주요 내용을 소개하고자 한다