통합 검색 | Korea Science

Preparing Benefit-Cost Analyses for Food Safely Regulations

Williams, Richard A.;D., Ph.
- 한국식품위생안전성학회:학술대회논문집
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- 한국식품위생안전성학회 2005년도 추계 국제심포지움 및 정기학술발표회
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- pp.71-91
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- 2005
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유치원 원장 및 교사의 급식위생관리 수행도와 조리종사원의 위생지식 평가 (Assessment of Kindergarten Principals and Teachers' Performance Degree of Foodservice Hygiene Management and Foodservice Employees' Hygiene Knowledge)

이주은;최경숙;곽동경
- 대한영양사협회학술지
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- 제18권4호
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- pp.308-325
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- 2012
This research aimed to survey foodservice hygiene management practices performed by principals and teachers as well as examine foodservice employees' hygiene knowledge in kindergartens. Surveys were administered to principals, teachers, and foodservice employees at 392 kindergartens. The total average score of six categories was 4.28 out of 5.0. Average score of the production process management category was the lowest at 3.90 while safety management was the highest at 4.69. Other average scores were as follows: facilities and equipment 4.20, personal hygiene 4.14, food ingredient control 4.35, and environmental sanitation 4.39. Teachers' foodservice hygiene management practices scored 3.8 points out of 5 on average. Hygiene knowledge of foodservice employees was also tested. The mean score of foodservice hygiene knowledge was 76.29%. The lowest scoring category was personal hygiene, suggesting that foodservice employees require more knowledge on proper personal hygiene practices. Possession rates of dish sterilizer, ultraviolet sterilizer, and hand washing facilities in the kitchen were low. These equipment installation rates should be raised accordingly. To enhance control of foodservice hygiene, kindergarten management should pay more attention to education and training related to foodservice sanitation.
https://doi.org/10.14373/JKDA.2012.18.4.308 인용 PDF KSCI

전남 일부 지역 대학생 손의 미생물 오염도와 위생 인식 (Prevalence of Microorganism Contamination on the Hands of University Students in Jeonnam and Hygiene Awareness)

김종명;정슬기;강석호;권순목;김중범
- 한국식품영양학회지
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- 제30권2호
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- pp.203-210
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- 2017
The purpose of this study was to compare hand washing awareness and microorganism contamination on the hands for evaluating the difference between awareness and conditions of hand hygiene. The average number of total aerobic bacteria and coliform was 2.7 log CFU/hand and 1.8 log CFU/hand, respectively. Coliform bacteria were detected in all of the students tested in this study. The questionnaire survey data obtained via a direct interview were collected from 100 university students with microorganism analysis. A majority (90%) of the students recognized that good hand hygiene is important in order to prevent food poisoning. In the hand washing survey data, the responses suggesting "always washed" from "before eating food", "after handling money", "after finishing study" and "after visiting patients" were observed in 18, 13, 15 and 33 out of the 100 students, respectively. The questionnaire data of hand washing frequency and time duration showed that 14 students and 6 students answered "more than 8 times of hand washing per day" and "more than 30 seconds of hand washing time", respectively. These results indicated that improper hand washing practices and poor hand hygiene were identified in the majority of the students. This emphasizes the difference between awareness and conditions of hand hygiene. Repeated hand washing education about the frequency, time duration and methods is constantly required to improve hand hygiene. Installation of hand washing equipment in the space of a restaurant and cafeteria is suggested for enhancing hand hygiene before eating food.
https://doi.org/10.9799/ksfan.2017.30.2.203 인용 PDF KSCI