• Journal of the FoodService Safety
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• v.2 no.2
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• pp.97-102
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• 2021

The purpose of this study was to investigate the effect of developing and continuously providing on-line hygiene education programs on the improvement of hygiene conditions in children's cafeterias. As a result of the 2020 sanitation and safety checklist analysis, 6 items (personal hygiene, separate use, clean ventilation, temperature control of refrigerators, country of origin, food distribution) were derived and on-line hygiene education programs for each of 6 items were produced. ① Customized educational materials and self-inspection checklists were provided to 208 children's cafeterias. After that, educational videos were provided through Kakao Talk twice a week for 6 months, and they were made available for viewing at any time through YouTube upload, ③ Kakao Talk Through this, a quiz related to the educational video was conducted to give feedback for interaction with the cook. As a result of analyzing the total hygiene and safety checklist score of all registered facility catering centers by visit order, in 2020 it was 82.8 points/100 points, but in 2021, it was 84.2 points (1st round), 89.3 points (2nd round), 91.4 points (3 points) The score improved significantly (p<0.001) as the on-line hygiene education program continued. As a result, significant (p<0.001) changes were observed in the items of 'Knife, chopping board' and 'Sanitation clothes, sanitary hat, sanitary shoes, apron, and sanitary gloves', confirming a clear improvement effect. Therefore, it is considered that the on-line hygiene education program will play a positive role in showing a lasting effect on improving hygiene management in children's cafeterias.

• Journal of the Korean Dietetic Association
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• v.22 no.1
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• pp.1-12
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• 2016

The purpose of this current study was to examine the effects of nutrition and food safety management support by the Center for Children's Foodservice Management (CCFSM) in foodservice facilities for children in the Ulsan area. From December 2014 to July 2015, the status of nutrition practices and hygiene practices was assessed by dietitians using nutrition and hygiene practice checklists. The subjects of study were 48 institutional foodservice facilities for children. Some nutrition practice items showed significant increases in average scores of 'using CCFSM menus (P<0.001), revising menus (P<0.05), and reconfirm menus (P<0.01)' from pre-support to post-support. Regarding hygiene practices, some items between pre-support to post-support showed significant increases in average scores of 'having equipment for hand washing & disinfecting' (P<0.01), 'wearing disinfected clothing for kitchen hygienically' (P<0.05), 'proper sterilization' (P<0.05), 'recording the origin of ingredients' (P<0.01), 'use of different knives/cutting boards' (P<0.05), and 'an appropriate thawing process' (P<0.05) from pre-support to post-support. Based on the above results, we found that nutrition and hygiene management support by CCFSM in foodservice facilities for children had a positive influence on status of some nutrition and food safety practices.

• Journal of the Korean Dietetic Association
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• v.13 no.3
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• pp.265-276
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• 2007

The Purpose of this research was to assess food safety knowledge and perceptions on hygiene education among new owners of restaurant in Gyeongnam area. In the questionnaire survey to 462 new owners of the necessity of hygiene education, more than half of them(56.3%) answered ‘Needed’ while ‘So so(29.2%)’ and ‘No need(14.1%)’ were also not a few. For the questionnaire asked what educational area was most beneficial, ‘Restaurant management and service(53%)’ was the most selected followed by ‘Food safety management and briefing on relevant food safety regulations(20.1%)’, ‘Tax management(12.8%)’ and ‘Food culture and menu development(11.7%)’. According to evaluation on new owners’ food safety knowledge, total average score was turned out to 6.83(out of total score of 15), less than 50% of average correct answers, it signified the demand for quantitative and qualitative improvement on hygiene education. To view the three areas’ evaluation score, characteristics of foodborne illness(2.56 points, out of total 5 points) and general hygiene management(2.54 points) marked more than 50% of correct answers while critical control points marked only 1.73 points, the lowest score.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.5
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• pp.1179-1191
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• 2013

Many sanitation control problems due to aging facilities and equipment were identified when applying an HACCP system to a flatfish (Paralichthys olivaceus) aquaculture farm. Specifically, the major problems included a lack of awareness about worker hygiene, lack of management of the use of fish medicines, and vulnerability to secondary contamination by cross-contamination owing to a failure to separate breeding tools used for healthy and unhealthy fish. Therefore, the management standards on the farm regarding the surrounding environment, facilities and equipment, breeding tools, feed and medication, and the hygiene of practitioners must be improved. The hygiene management standards were divided into different procedures such as the management of farm hygiene and environmental sanitation, facilities and equipment, fish hygiene, feed, medications, water, and the stocking and shipping of fish. For each procedure, we established the management standards, inspection period, inspection procedures, and how to deal with errors that occur, to enable hygiene management by a small number of managers. Additionally, an inspection system and record form to implement an HACCP system were developed to maintain systematic management. The management and inspection of all aspects of the farm were designed to be easily managed by the supervisor.

• Journal of Korean Dental Hygiene Science
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• v.3 no.1
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• pp.1-13
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• 2020

The purpose of this study was to investigate the perception of calculus removal, an essential factor in periodontal disease in the elderly population. Further, the study aimed to identify the oral hygiene management matters of individuals and to use the information as primary data for preventing dental loss and improving the prevention of chronic diseases. From December 20, 2019, to January 15, 2020, the results of 171 studies on oral hygiene management and awareness of calculus removal among the elderly aged 65 or older in Busan and Gyeongnam are as follows: The elderly with good health appreciated their functional oral health status and showed significant differences (Χ²=298.26, p<.001). Many of the elderly brushing their teeth at least three times a day had a better health status and showed significant differences according to their health status (= 134.42, p <.001). Usually, older people who are in good health have a dental floss (Χ²=89.31, p<.001), and the dental floss were used more often and significantly differed depending o health status (Χ²=92.53, p<.001). The elderly's perception of tartar removal has shown that the overall average out of five points is positive at 3.48. Older female adults were more positive and showed significant differences regarding gender (t=-7.95, p<.001). Senior citizens aged 65 to 70 were more positive about dental removal than those aged 71 or older, with significant differences in age (t=6.65, p<.001). As described above, oral hygiene management for the elderly population needs to develop a periodontal disease prevention program linked to systemic diseases, considering that there are many chronic diseases.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.9 no.2
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• pp.32-51
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• 1999

The purposes of this study were to review current status and problems of national qualification sys tem in the field of industrial hygiene, focusing on the deficiencies in the regulatory system and the quality of individual professionals including the Industrial Hygiene Management Professional Engineer and the Industrial Hygiene Management Engineer, and to suggest new directions for the industrial hygiene qualification system. In addition, comparable systems adopted in other countires were reviewed.

• Journal of Korean society of Dental Hygiene
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• v.14 no.5
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• pp.747-755
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• 2014

Objectives : The purpose of the study is to investigate the appropriate prevention and management of halitosis and management for the elderly. Methods : A self-reported questionnaire was filled out by 320 elderly over 65 years old in Seoul and Gyeonggi from June to October, 2013. Except 28 incomplete answers, 292 copies were used for the analysis. Results : The correlation coefficient was 0.702 which was the degree of present halitosis and everyday halitosis. Elderly within 65-69 years old felt the halitosis very seriously. the level of halitosis felt everyday was also highest in those within 65-69 years old with mean $2.00{\pm}0.862$ points. Conclusions : The dissemination of correct knowledge of halitosis management can improve the subjective perception of the elderly oral health care.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.51-67
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• 2004

This study analyzed the effects of nutrition technicians' hygiene education on cooking workers' performance of hygiene management in order to ensure the security of school meals. The situation of cooking workers' disposition in subject schools was elementary school(51.1%) and middle school(48.9%) and the type of meals was rural area type(54.2%), urban type(36.5%). and island and isolated area type(9.3%). The methods of meals management were single cooking(88.2%) and joint cooking and management(11.8%). The type of distributing meals was distributing in a dining room(93.5%), in a classroom(3.7%), and in both dining room and classroom(2.8%). Nutrition technicians' employment form included regular(53.5%) and daily(88.2%). Their education was junior college graduate(50.2%), university graduate(44.8%). and graduate school students(5.0%). Cooking workers' employment form included daily(88.2%) and regular (11.1%). suggesting that most were regular. Most cooking workers(77.4%) had at least high school certificate. Regarding the situation of cooking workers' disposition in subject schools, the number of student per one cooking worker was found as 91-120(37.2%), 61-90(22.6%). 60 and under(21.l %). 121-15006.7%). and 151 and over(2.5%). Cooking workers' level of performance of hygiene management was post-working stage(66.37/75 marks), pre-working stage(64.22/75 marks). and working stage(20.34/25 marks), The counting of meals articles in a pre-working stage(20.34/25 marks). temperature and required time in a working stage(18.78/25 marks), and machinery equipment and hygiene in a pre-working stage(21.40/25 marks) showed lowest of performance, which suggest poor service of hygiene. Cooking workers' performance of hygiene management by working stage showed the significant difference with school class(p<.001), type of schools with meals(p<.05). state of cooking workers' employment(p<.001), and cooking worker's disposition(p<.05). A working stage showed the significant difference with type of schools with meals(p<.05). A post-working stage showed the significant difference according to type of schools with meals(p<.05), and the methods of meals management(p<.05), and cooking workers' disposition(p<.05). In the execution of hygiene education, individual hygiene was highest(94.8%), followed by the management of machinery equipment and tools(89.7%), food poisoning and microorganism(94.7%), and the method of food treatment(76.4%). A yearly plan of hygiene education included established(83.9%) and not established(l6.1%). Regular education included not executed(25.1%), 2-3 times a month(l6.1%), and more than 4 a month(4.0%) and occasional education was not executed(57.0%), 1-3 times a month(26.3%), and more than 4 a month(l5.7%). In the methods for hygiene education, oral education(95.7%) was used most, followed by demonstration(10.5%), poster/photo(10.5%), video/slide(3.7%), and computer(3.7%). Frequency of improvement and complement of hygiene education included once a month(56.3%), once a year(20.7%), by quarter(l1.5%), and every six months(1l.5%). Newspaper was used most in materials of hygiene education, followed by internet, TV, nutrition technician's reeducation, information exchange between members, educational office's training, and reference book, and educational office's material. and symposium. Cooking workers' assessment of the effect of hygiene education was conducted through observation(56.8%), check table(l5.2%), question(l4.0%), and examination(14.0%). The reason of cooking workers' low level of performance included habitual custom(53.9%), lack of understanding(20.4%), overwork(l4.6%), and lack of knowledge(l1.l%) and the reason of difficulty in hygiene education included lack of time(55.3%), lack of understanding(27.6%), lack of knowledge and information(8.7%), and lack of budget(48.0%).

• Journal of Korean society of Dental Hygiene
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• v.1 no.2
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• pp.181-192
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• 2001

The purpose of this was to evaluate the level of knowledge about Hepatitis B and AIDS among dental hygiene students at six dental hygiene educational programs in nationwide, compare the findings to those of Song's study. 1703 dental hygiene students surveyed by mail and answered a questionnaire, using the questionnaire used developed by DiClemente el al., on Hepatitis B vaccination, antibody production, experience of unintentional needle stick injuries, experience of surgical operation and blood transfusion, personal risk factors for HBV and HIV, management of HBV and HIV postexposure management et al. The data indicated that dental hygiene students (79.0%) in this study had more HIV vaccination than dental hygiene(74.3%) in Song's study. As for recognition of antibody production after Hepatitis B vaccination, only 34.6% of respondents answered they knew having antibody production and 95% of respondents knew not having antibody production. Over one-half of the respondents (55%) answered they didn't even recognize having antibody production. 52.3 percent of dental hygiene students experienced unintentional needle stick injuries. The findings on the knowledge about Hepatitis B and AIDS were that dental hygienists (76.5 points) received higher mean score than those of dental hygiene students (71.0 points) and that the distribution of right answer rate also showed wider range in dental hygiene students (27.7~97.5%) than those of dental hygienist (41.2~99.5%). There were no statistical differences among dental hygiene education programs. Finding of this study support that the curriculum of dental hygiene program should include instruction on sources and methods of transmission of infectious diseases, risk of virus transmission in the workplace and principles of infection control. Furthermore, infection-control practices should be utilized routinely and their application to dental personnel, management of HBV and HIV postexposure management. Furthermore, for preventing the further spread of infectious diseases (HBV, HIV and AIDS${\cdots}$) caused by bloodborne viruses, imposing an obligation rather than recommendation on Hepatitis B vaccination to all dental personnel and routinely utilizing infection-control guidelines for all dental patients in dental practices (include dental educational programs) should be accomplished by coordination the government agency.

• Journal of Korean society of Dental Hygiene
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• v.11 no.4
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• pp.547-556
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• 2011

Objectives : The purpose of this study was to examine the relationship between the infection control education experiences of dental hygienists and the state of their infection control. Methods : The subjects in this study were the dental hygienists who worked in Seoul. The relationship of their infection control education experiences to their gender, marital status, academic credential, workplace, length of service, infection control implementation, experience of being exposed to infection, way of coping with it, hand washing, use of personal protection devices and equipment management was analyzed. Results : It is found that the variable to affect the state of infection control was educational experiences about handpiece water pipe management, ultrasonic scaler water pipe management and three-way syringe water pipe management. Conclusions : Dental hygienists who are one of major dental personnels should receive systematic education on infection control to acquire accurate knowledge to ensure the successful prevention of cross infection.