• The Journal of the Petrological Society of Korea
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• v.28 no.1
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• pp.39-52
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• 2019

Volcanic activity, which can read to various danger and hazards to human life, has been part of the Earth's history for a long time. There are approximately 1,520 volcanoes during the Holocene period (about 10,000 years ago) that have been active on Earth. Recently, there are about 210 volcanoes have been recorded since 2010. Meanwhile, there are 83 known active volcanoes in 2018 based on the USGS data. Approximately 80-90 volcanoes are active on Earth for over a year. More than 90% of these volcanoes are located on the circum-Pacific volcanic belt, commonly known as 'Ring of Fire'. This high number of active volcanoes within this area coincides with the distribution maps of active volcanoes on the earth: about 80% on subduction zone of the convergent plate boundaries; 15% on divergent plate boundaries and 5% on intra-plate zone. Five volcanoes are most active during the survey period of 51 weeks: 50 times in Aira (Japan), 49 times in Sabankaya (Peru), 49 times in Sheveluch (Russia), 44 times in Ebeko (Russia) and 40 times in Kirishimayama (Japan). Based on the available data about volcanic activity, there is no significant change in volcanic activity and similar levels of volcanic activity is observed every year.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.81-97
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• 2003

The purpose of this study was to evaluate hazard factors in the steps of production, holding and assembly and service of jabchae that were served by contracted management in school meal foodservice. And method of control with the Hazard Analysis Critical Control Point (HACCP)program was suggested. The hazard factors in jabchae product had come from the temperature, time, growth of microbiological equipment and utensils. Almost of raw materials, prepreparation and storage, cooking, holding, serving established the critical control point. It has shown that the microbiological quality of raw materials for jabchae was a little inferior at the time of receiving based on the total plate count(10$^3$∼10 $^{5}$ ), coliform(0∼10$^3$). However microbiological quality become acceptable level by washing and a few disinfection method. Microbiological growth has increased in 3hr at room temperature up to 5.1${\times}$10$^2$ after preparation of jobchae. In conclusion, it is extremly important to reduce hoiding and serving time and to avoid treating food within the danger zone for food safeness. In addition, the prevention of cross-contamination during mixing the ingredients with improper equipment and with insanitary treatments by workers was also important to keep the food safe in this foodservice facility.

• Journal of the Korean Home Economics Association
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• v.41 no.10 s.188
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• pp.101-116
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• 2003

The study was conducted to establish hygienic standards of salad items for pizza restaurant located in Seoul by applying HACCP system during the summer of 2000. The study measured temperature, time, pH, Aw and microbial assessments. The hygienic conditions of the kitchen and workers were on the average(1.21, 1.0 out of 3 pts.), but some improvement should be made: separate use of trash can and leftover disposal, separate use of knives and cutting boards, habits for hand washing and wearing hygienic gloves. For salad production, all procedures were peformed under food safety danger zone ($5{\~}60^{\circ}C$). The ingredients were mostly above pH 5.0 and high in Aw($0.94{\~}0.99$). Microbial assessments for salad production revealed that TPC($1.8{\times}10^3{\~}1.0{\times}10^{10}CFU/g$) and coliforms($1.5{\times}10{\~}5.2{\times}10^5 CFU/g$) exceeded the standards by Solberg et al.(TPC: $10^6CFU/g$, coliforms: $10^3CFU/g$). S. aureus was not detected but Salmonella was found in three food items(egg, macaroni and macaroni salad). Moreover, the workers' hands contained 3.1 104 CFU/g of TPC and 4.2 102 CFU/g of S. aureus requiring further remedy since it exceeded the safety standards suggested by Harrigan and McCance (500 CFU/g of TPC per $100cm^2$ and 10 CFU/g of coliforms per $100cm^2$). According to the critical control point(CCP) decision tree analysis, vegetable receiving, vegetable holding, mixing, display on coleslaw, macaroni draining, display on macaroni salad, egg peeling & cutting, apple cutting, and display on salad bar were determined as CCPs. From the findings it would be suggested that purchase of Quality materials, short holding and display time, storing food at right temperature, using sanitary cooking utensils, and improvement of workers' food handing practices are needed to ensure the safe salad production in this specific pizza restaurant.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.40 no.4
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• pp.409-415
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• 2020

Low-flow mortar injection method grouting technology was selected and the traffic area was preserved as much as possible in order to secure safety for road traffic when the outflow and subsidence of landfill occurred due to ground-water, and etc. In particular, the current existing method was newly improved since there are risks of damage such as hydraulic fracturing at the lower part of the road, spilling of soil particles on steep slopes, and bumps on the road due to excessive injection pressure during construction. This study was carried out at the site of reinforcement work on the road as a maintenance work for the danger zone for collapse of the steep slope of the 00 hill, which was ordered from the 00 city 00 province. The improved low-flow mortar type grouting method adopted a new automated grouting management system and especially, it composites the method for grouting conditions decision by high-pressure pre-grouting test and injection technology by AGS-controlled and studied about grouting effect analysis by using new technology. By applying the improved low-flow mortar type grouting method, it was possible to lay the groundwork for road maintenance work such as the prevention of subsidence of old roads, uneven subsidence of buildings and civil engineering structures, and of soil leakage of ground-water spills. Furthermore, the possibility of application on future grouting work not only for just construction that prevents subsidence of old roads but also for various buildings and civil engineering structures such as railroads, subways, bridges, underground structures, and boulder stone and limestone areas was confirmed.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• v.29 no.1
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• pp.263-271
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• 2005

The most important point when we engage on waterway dredging work is supplying safe navigational passage to the vessels underway by narrowing dredge work area and removing submerged dangers. In order to meet this end it is neccessary to use auxiliary equipment for shifting actively and mooring and adopt automation of dredging work by integrating information on real time position, dredging depth, and work information. The danger with a spud control system in this study, by the way, is able to employed on continuous dredging work with the narrowest working area allowing wide and safe passages to vessels underway, by moving the dredger to the working zone with the spud controlled automatically. Furthermore, it has been improved definitely compared with the existing dredging proccess management system such that it shows the track of spud and working depth on the electronic navigation chart of window, together with the final outcome of dredging work. The test dredging work at the entrance of Busan North Port for system evaluation showed that actual working time available was twice of the one by the existing anchor system, and that it reduced 38% of time for preparation work and one man power.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.592-601
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• 1997

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.

• 전자공학회논문지 IE
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• v.49 no.1
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• pp.12-17
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• 2012

Fast development of ubiquitous technology prompted the broadening of the related application area. Application of ubiquitous techniques and system into the construction sites may give us many benefits. There are always a lot of hazard situations in construction sites, and the falling is known to have the high accident rate. To prevent the falling, there has been a lot of efforts including safety education and use of safety gears. In this study, we designed, fabricated and tested a system that can monitor the worker's safety and location informations in real time by using the wireless technology of TOA and RSSI. We used ATmegal28 that is popular in the industrial equipments as MCU and NanoPan 5357 module from Nanotron and CC2500 chipset from TI for radio circuits. We also used 3-axis accelerometer and pressure MEMS sensors to obtain the environmental information, and therefore to aquire the informations of the worker's movement and altitude. We used Labview software from National Instrument to monitor and control the system. We developed the system to send the warning alarms to the server operator and the workers when the workers in the danger zone did not wear the safety hook.

• Journal of the Korean Society of Marine Environment & Safety
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• v.17 no.3
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• pp.227-233
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• 2011

Korea coastal area is highly potential dangerous zone of marine accident due to frequent ship's encounters. VTS center can't identify ship's information because of beyond VHF range. It is also difficult of us to efficiently manage vessel traffic beyond VTS control area, so that it can't prevent marine accident. Presently, korean government is conducting maritime traffic safety assessment according to enlargement of harbor & development of new port but do not have the system which provide danger of information depending on maritime traffic environment with real time. So it is necessary to develop evaluation index which can assess sea risk through the evaluation of maritime traffic environment. In this paper, on the basis of vessel navigator's risk consciousness, we carried out survey & statistical analysis vessel navigator's subjective risk depending on the LOA, crossing situation($045^{\circ}$, $090^{\circ}$, $135^{\circ}$), overtaking, head-on situation, encountering vessel's side, within or outside harbor, speed with other vessel(ex. same, fast or slow), speed difference with other vessel and distance with other vessel & propose basic expression to develop maritime traffic safety evaluation model. And by using this model, we can confirm that this proposing expression is suitable for domestic maritime traffic environment.

• Convergence Security Journal
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• v.11 no.5
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• pp.89-98
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• 2011

The counter-terrorism in Korea should be approached practically divided both internally and externally. However, in reality it is impossible for the military and the police to control all the counter-terrorism. So there is a need of precaution using the partnership with private companies. But the military and the police have stressed the conservative and closed operation. Furthermore, the focus of counter-terrorism in Korea is more on expose facto treatment than prevention, so they are almost the defenseless. In order to solve this problem, we should form the private subcontractors of the counter-terrorism experts. That is the introduction and the application of PMSCs system. First, the military and the police need to change its mind set for the partnership with private companies to prepare appropriateness. Second, it should be built up infrastructure to let the hands-up workers on counter-terrorism out place. Third, it should be set up the institutions of learning to train regularly to applicate PMSCs system and to specialize. Fourth, the training of counter-terrorism should be made it mandatory about exit passengers to danger zone. Fifth, the selection of PMSCs suitable for counter-terrorism should be strict.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.39 no.1
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• pp.105-114
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• 2019

Recently, the paradigm of road policy has been focused on user safety. Recently, the number of road facility improvement project has been continuously increased but the economic feasibility (B/C ratio) is insufficient. Therefore, it is necessary to select a reasonable road improvement project through accurate and objective analysis of the road safety evaluation. In this study, to develop a new road safety evaluation method, data were collected based on the current road safety evaluation method for 75 routes including national roads and provincial ones. Based on the collected data, problems were analyzed and utilized as the basic factors of the new road safety evaluation method. Therefore, in this study, traffic accidents were reflected as a general evaluation item by weighing to solve these problems, and the evaluation items were added from experiences and ideas of the local public officials. For each evaluation item, a reasonable weight was determined through AHP (Analytic Hierarchy Process) questionnaire evaluation with highway experts. In addition, the safety index was determined based on the evaluation criteria for each evaluation item. The criteria for evaluating the danger zone are determined by the overall safety index. Finally, the criteria for selection of road improvement projects based on the overall risk level were derived.