• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.602-612
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• 2010

This study was conducted to investigate the state of hygiene education aimed for by bakers, and the evaluations of the importance and the performance concerning sanitary characteristics by the bakers. The questionnaires were administered to 186 bakers in Busan and the data evaluated by 5 scales method of Likert were statistically analyzed. 20.4% of bakers have not received hygiene education. Only 32.8% of bakers have experienced hygiene education regularly. The more the bakers were educated, the more they practiced the contents of hygiene education. The major reason of education unfulfilment was due to insufficient equipments and facilities. The scores of the hygienic performance of educated bakers were significantly (p<0.05) higher than those of uneducated bakers in food sanitation, especially for sanitary characteristics on inspection, pre-preparation and distribution. The mean scores of the importance and the performance evaluated by bakers were 4.05/5.00 and 3.76/5.00, respectively. The bakers assessed the highest scores on the importance and the performance of personal hygiene. The gap score was -0.30 between the importance and the performance for sanitary characteristics. The baker recognized that sanitary management was not performed as much as they recognized its importance. The importance and the performance grid of bakers revealed that the items of checking the certification for the origin of new food ingredient, inspecting deliveries as quickly as possible, separation between preparing and breading time, thawing frozen food under running tap water/in refrigerator, separating disposal gloves and utensils by the purpose, putting products in cleaned and sterilized utensils, letting consumes know the expiration date of products, preventing a rubber hose from being left on the kitchen floor, checking insect nets frequently and so on showed lower scores compared to the mean scores of the importance and the performance. The levels of the hygienic performance by bakers were positively correlated (p<0.01) with the recognitions of the importance on sanitary characteristics. These results might provide basic data for hygienic training and play a role on the improvement of the sanitary management in bakery.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.473-476
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• 2017

Social network service (SNS) plays an important role in food service industry consumers SNS restaurants, and other consumers review the reputations. It was assumed that bad reputation could have poor food hygiene. Therefore, this study evaluated the relation between reputations SNS and food hygiene. Restaurants were searched using web portals and 12 restaurants (six for good and six for bad reputation) were selected. Microbiological analysis (total aerobic bacteria, coliform, and Escherichia coli) for main and side dish was performed. Detection frequencies for total aerobic bacteria were not different between good and bad restaurants. However, bad restaurants had higher detection frequencies (70.8%) with mean of 3.2 log CFU/g for coliform than good restaurants (62.5%; mean of 2.3 log CFU/g). In addition, bad restaurants had higher detection frequencies (25%) of E. coli with mean of 0.8 log CFU/g than good restaurants (8.3%; mean of 0.5 log CFU/g). This result indicates that consumer reputations SNS are related to food hygiene, and the reputation data can be used for food hygiene inspection by food safety agencies.

• The Korean Journal of Health Service Management
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• v.5 no.4
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• pp.15-26
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• 2011

This study assessed and compared the expectation levels of in- and out-patients at hospitals of different size in relation to patients' view of their rights. A survey of out-patients visiting university hospitals (204 patients) and small to mid size community hospitals (215 patients) in Seoul and Kyeongki Province was conducted, where the respondents reported their perceptions of patient rights. Based on the survey, their respective expectation levels for the medical services that they would receive was assessed and analyzed for exploring possible factors for their selecting small to mid sized hospitals over larger hospitals. The results showed difference in perceptions between patients visiting or staying in lager and smaller hospitals. Namely, for out-patients, those at university hospitals had higher perceptions only about their rights to privacy while in hospital, whereas in the case of in-patients, those at small to mid size hospitals had higher perceptions only about their rights to access to inspection information. With respect to the results from analysis of difference in the expectation level for medical services between university and non-university hospital patients, it was found that in-patients at university hospitals had higher perceptions about their rights to choose to see hospital visitors while in hospital and rights to access to religious facilities.

• Journal of Animal Science and Technology
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• v.56 no.5
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• pp.19.1-19.6
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• 2014

The purpose of this study was to investigate crucial factors on HACCP system implementation in domestic livestock product plants, and to offer job satisfaction and the career prospect of HACCP system operators. The survey was carried out by selecting 150 HACCP system operators who implemented HACCP system. The respondents claimed that the most important contents in HACCP system operation were to assemble HACCP team (21.8%), and the second was to monitoring (20.0%). Documentation and recording (16.9%) and verification (11.1%) were followed. The respondents answered the major factor in sanitation management was cleaning/washing/disinfection (18.9%) and inspection (18.4%). The results showed that there were significant differences in the prospect of occupation in HACCP system operator by the gender (p < 0.015), age, livestock product facilities, service period, and position (p < 0.001). The respondents from HACCP system operator were satisfied with their job (73%) and also showed optimistic prospect of occupation (82%).

• The Journal of Korean Academic Society of Nursing Education
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• v.23 no.4
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• pp.452-462
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• 2017

Purpose: The purpose of this study is to extend the knowledge about two volumes of Kanho Kyokwaseo (Textbook of Nursing) published in 1908 and 1910. Methods: The books were investigated from the first to the last pages and compared with other textbooks published during the same period. Results: The origin of these books was from Hubinyaoshu (Manual of Nursing) published in China in 1904. They were translated by Edmunds, a missionary nurse from America, and Chang Chai-Sun, a teacher at the first nursing school in Korea, along with inspection by Korean teachers who were fluent in English. Kanho Kyokwaseo are user-friendly textbooks in that they are written mainly in Hangul; Chinese and English are added in cases of explicating western scientific terminology and medical terminology, with notes at the top, on the left, and on the right of the page. The contents emphasize reporting and submission to supervisors and doctors. Surgical nursing occupies the largest chapter. Disinfection and hygiene, the advantages of western modern medicine, are dealt with repeatedly and importantly. Conclusion: Kanho Kyokwaseo was widely used as the first and only nursing textbook published before Japanese occupation and as a publication having upgraded the level of textbooks.

• Parasites, Hosts and Diseases
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• v.46 no.3
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• pp.179-182
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• 2008

As a part of a broader effort to determine the status of Paragonimus species infection in Lao PDR, an epidemiological survey was conducted on villagers and schoolchildren in Namback District between 2003 and 2005. Among 308 villagers and 633 primary and secondary schoolchildren, 156 villagers and 92 children evidenced a positive reaction on a Paragonimus skin test. Only 4 schoolchildren out of 128 skin test-positive cases had Paragonimus sp. eggs in their sputum, all of which was collected on 1 day. Several types of crabs, which were identified as the second intermediate host of the Paragonimus species, were collected from markets and streams in a paragonimiasis endemic area for the inspection of metacercariae. Among the examined crabs, only "rock crabs" (Indochinamon au) harbored Paragonimus sp. metacercariae, and it is speculated that the life cycle of Paragonimus sp. was maintained via rock crabs in Namback District, Lao PDR.

• Journal of Sport and Applied Science
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• v.6 no.1
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• pp.1-4
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• 2022

Purpose: The purpose of this study is to provide implications for virtual golf safety management in Korea through the literature review of current safety issues of virtual golf industry. Research design, data, and methodology: This study employed a qualitative approach to review prior studies and related documents presenting current safety perspectives of virtual sports facility management. First, the study reviewed the experiences of virtual golf players and safety criteria suggested from previous literatures. Second, two experts in sport facility management reviewed the manuscript including implications and provided their opinions including major implications and insights for virtual sport industry. Views of experts were added to the final manuscript. Results: This study found that installation standards and safety and hygiene standards by industry are enacted for the safety management of sports facilities, however, there is a need for standards to be adjusted because the contents are general, abstract, and lack detail, thus causing difficultly to secure effectiveness. Conclusions: For virtual golf courses, it is necessary to develop a safety inspection checklist that suits the characteristics of indoor virtual golf. In this line, safety criteria need to be developed with the consideration of characteristics of screen golf to establish an efficient safety management system and create a safe use environment.

• Journal of Food Hygiene and Safety
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• v.39 no.1
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• pp.26-34
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• 2024

In this study, the food service management levels of cafeterias in childcare facilities were investigated based on the number of meal recipients and the working status of the kitchen staff. The study included 199 childcare facilities nationwide that received food supplies from the food ingredients distribution company, Pulmuone Foodmerce, from 2021 to 2022. The assessment was conducted using 61 inspection items. The analysis revealed that, as the number of meal recipients and kitchen staff members decreased, the documentation of inspection results was less likely to be conducted (P<0.05). Facilities with fewer meal recipients showed less adequate health status checks for kitchen staff, and those with fewer kitchen staff showed insufficient compliance with hygienic clothing (P<0.05). Additionally, facilities with fewer meal recipients showed a higher frequency of lapses in checking the expiration dates of stored ingredients (P<0.05), requiring increased management attention. They also exhibited the absence of internal temperature measurement records during heating processes (P<0.05). Furthermore, facilities with fewer meal recipients demonstrated inadequate maintenance of kitchen facilities (P<0.05). Significantly higher adenosine triphosphate (ATP) levels were detected on the hands and cutting boards of the kitchen staff in facilities with fewer meal recipients and fewer kitchen staff (P>0.05). Overall, facilities with fewer meal recipients exhibited insufficient infrastructure management for kitchen operations and inadequate hygiene management. These results are expected to provide foundational data for the selection of national support programs for childcare facilities in the future.

• Journal of Food Hygiene and Safety
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• v.5 no.3
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• pp.139-158
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• 1990

Heavy resposibility is placed on the veterinarian and the livestock and aquatic animal producers to observe the period for withdrawal of a drug prior to marketing to assure that illegal concentrations of drug residues in meat, milk, egg, fish and other animal foods do not occur. This is essential from a public health standpoint because levels of residues in excess of those legalIy permitted in edible tissues may produce injurious effects when consumed over a long time span. With greater use of animal drugs of chemicals required in production of food crops, livestock and aquatic animals, the possibility of human being continuously exposed to drug and chemical residues for a life time is unequivocally evident. Korean authorities concerned Ministry of Agriculture and Fishery and Ministry of Health and Social Affairs, have recenly made their own regulations to control chemical residues in beef, pork and chicken independently. Consequently, inspection for the chemical residues also have been or will be carried out by the two authorities concerned without any cooperations. It is undoubtfulI to have a single regulation and national residue program for control residual chemicals in animal foods and that the tolerance levels should be established in milk, egg, and freshwater fish. Besides, we have no complete standard methods to analyze the residual chemicals and the methods have not been evaluated their efficiency, precise, accuracy and limit of detection. In this paper, the analytical methods and national residue programs in foreign countries are introduced and discussed and the status of animal food safety in this country is also reviewed.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.303-308
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• 2015

The objectives of this study were to investigate the microbial contamination level of domestic kitchen environments and to provide information to improve food safety in 50 domestic house kitchens located in Seoul, Incheon, and Gyeonggi-do. Dishcloth, chopping board, and refrigerator swabs were examined for the presence of coliforms, Salmonella spp., Campylobacter jejuni/coli, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. The means and standard deviations of coliform counts for dishcloths was $4.8{\pm}1.84log\;CFU/100g$, chopping boards, and refrigerator drawers were $4.04{\pm}1.53$, $4.11{\pm}1.65log\;CFU/100cm^2$, respectively. Salmonella spp. and Campylobacter jejuni/coli were not detected in all samples. E. coli were detected in 3 on the dishcloths and 1 of 50 samples in the refrigerator drawer. Listeria monocytogenes was detected in the drawer of the refrigerator in 2 of 50 samples. In the case of Staphylococcus aureus, the detection on dishcloths, chopping boards, and drawers in refrigerators was 21, 12, and 14 of 50 samples, respectively. The results of microbiological tests of domestic kitchen utensils can be used to emphasize the importance of the sanitary conditions in domestic kitchen environments.