• Title/Summary/Keyword: Inspection items

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A Study and Analysis on Case Study of Security Evaluation Tool (보안성 평가 도구 사례 분석 연구)

  • Kim, Hyun-il;Park, Kyungyun;Seo, Changho;Moon, Daesung
    • Journal of Digital Convergence
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    • v.17 no.1
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    • pp.347-356
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    • 2019
  • Recently, the liberalization of industrial control systems has been accompanied by a major change in the structural paradigm of information systems in the public and public sectors, and potential cyber security problems in the future major infrastructure control systems that cannot respond to the level of security of existing information systems. To cope with this, a cyber security evaluation tool that can evaluate security vulnerability in three dimensions against various infrastructure control system environment is needed. However, a cyber security evaluation in the domestic environments does not have the concept of the current security status and satisfy settings of the infrastructure. Also, the most of items in that environments have had short-term inspection themselves which makes a limitation by a technical area. In order to overcome this problems, many researches are needed to apply CSET (Cyber Security Evaluation Tool) which is the US cyber security evaluation tool to the control environment of various domestic infrastructure. In this paper, first, we analyze methods to apply to the major domain through the analysis of various case studies on existing security assessement tools. Finally, we discuss future directions.

An Investigation of Insects on Imported cut Flowers in Korea during 1996 to 2020 (국내로 수입한 절화류에서 검출된 해충 동향(1996-2020))

  • Hyemi, Park;Seyedeh Minoo, Sajjadian;Youngjin, Park
    • Korean journal of applied entomology
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    • v.61 no.4
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    • pp.539-548
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    • 2022
  • In recent decades, the world has entered a new era in terms of the number and variety of biological invasions, due to economic progress and transportation efficiency. Biological invasion is becoming more likely as demand for foreign fresh foods and decorative goods grows. Alien species continue to infiltrate Korea in a variety of ways, and disturb on the insect fauna of Korea. The goal of plant quarantine is to decrease the economic impact of alien pests on the agriculture and forestry industries. In this study, we focused on insects found in imported cut flowers from 1996 to 2020 using pest information system. Overall, 147,160 cut flowers (159 items) were imported into Korea from 69 countries during this time period. Throughout this time, 467 species of insects were found in all imported cut flowers to Korea, total 13,757 detections. They were classified as provisional regulated pests in 273 species, quarantine managed pests in 78 species, and non-quarantine pests in 118 species. Thysanoptera and Hemiptera had the largest number of alien insect detections (more than 80% of the alien insects) among the nine orders. The outcomes of this study have highlighted the need for ongoing inspection activities targeted at preventing quarantine alien pests from entering or incursion in Korea.

Ideology, Politics, and Social Science Scholarship on the Responsibility of Intellectuals

  • Koerner, E.F.K.
    • Lingua Humanitatis
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    • v.2 no.2
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    • pp.51-84
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    • 2002
  • The 1990s have seen the publication of many books devoted to Language and Ideology (cf. Joseph & Taylor 1990. for one of the early ones) even though the term 'ideology' itself has remained ill-defined (Woolard 1998). The focus of attention has usually been placed on the particular use of language and often for some kind of 'political' ends, not on linguistic or other scholarship which might have been driven by some sort of ideology, i.e., a bundle of assumptions which themselves were taken as given. At least since Edward Said's 1978 book Orientalism, it has been clear to everyone that scholars construct their conceptualization of things in line with their understanding of the cultural, social, and political world in which they live, and that this often unreflected 'pre-understanding' effects their view of cultures that are different from theirs and more often than not geographically and temporally distant from theirs. This recognition has had a sobering effect no doubt, and Said's book has long since become 'mainstream.' Much more disturbing to the scholarly profession has been the publication of Martin Bernal's Black Athena in 1987, since it went much further, going beyond accusations of colonialism and cultural bias, in suggesting that the Western representation of Classical Greece over the past two hundred years was false and that what had been accepted until now about occidental antiquity must now be seen derived from African-Asiatic cultures of the Near East, notably that of the Ancient Egyptians, and that no other than Socrates should be seen as black man. While we may understand the intellectual climate in the United States that led academics to present 'myth as history' (Lefkowitz 1996), it is obvious that lines of regular scholarly principles of investigation have been crossed (cf Lefkowitz & Rogers 1996). The present paper investigates what may be seen as the ideological underpinnings of such work. After reviewing some recent scholarship in the area of linguistic historiography that have shown that academic work has never been 'value-neutral' (as may have been assumed or has been claimed by some practitioners), it is argued that in effect one must be aware of what Clemens Knobloch has recently termed Resonanzbedarf, i.e., the desire, whether conscious or not, of scholars-and probably scientists, too-to have their work recognized by the educated public and that, in so doing, their discourses tend to pick up on contemporary popular notions. These efforts may be harmless if everyone was to recognize these allusions and adoption of certain lexical. items(buzz words) as props or what Germans call Versatzstiicke, but history tells us that this has not always been the case. Still, as Hutton (1999) has shown, not all scholarship during the Third Reich for example can simply be dismissed as worthless because it was conducted in under a prevailing political ideology. Indeed, in seemingly innocent times, linguists can be shown to frame their argument in a way that makes them appear so utterly superior to their predecessors (cf. Lawson 2001). Upon closer inspection, those discourses turn out to be much like those of scholars in nationalistic environments that have tended to select their 'facts' to prove a particular hypothesis (cf., e.g., Koerner 2001). The article argues for scholars to take a more active role in exploding myths, scientifically unfounded claims, and ideologically driven distortions, especially those that are socially and politically harmful.

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Assessment of Food Service Management at Childcare Facilities According to the Number of People Eating Meals (식수인원에 따른 보육시설 급식소 위생관리 수준 평가)

  • Dong Soo Kim;Hyuk Sung Kwon;Pyeong Won Kim;Ja Yeong Lee;Sang Gu Kim;Sang Yun Lee
    • 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.

Field Assessment of Sanitation Management for School Foodservice Suppliers in the Seoul Area (서울지역 학교급식 식재료 납품업체 위생관리 실태 평가)

  • Lee, Kyung-Mi;Ryu, Kyung
    • Korean journal of food and cookery science
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    • v.23 no.5
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    • pp.650-663
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    • 2007
  • The purpose of this study was to identify the sanitation management items of school foodservice suppliers that require improvement, by assessing their sanitation practices with food commodities. Our field assessment was performed using a total of 20 vendors supplying agricultural products, meat products, seafoods and processed products; all were located in the Seoul and Gyeonggi areas. The assessment tool for sanitation management was composed of 93 checklist items and was used to evaluate seven different categories; the facility and environment, management of the facility and equipment, food materials management, process control, water management, personal hygiene management, and laboratory instrument management. A score of two was given for "satisfactory", one for "fair", and zero for "unsatisfactory". The overall average supplier score was 1.7/2.0 (85.8%). The score of the seafood vendors was highest at 1.9 (95.4%), while the lowest score of 1.3 (65.7%) occurred with the processed product suppliers. Among the sanitation management categories, water management was scored at 2.0, while inspection management was lowest at 1.4. The subcategories indicating needed improvements for the processed product suppliers were raw materials, storage, transport and recall. For the agricultural product suppliers it was preparation management. furthermore, one item within the laboratory instrument management category was unsatisfactory for both the agricultural and processed product suppliers. In conclusion, these results can be used to develop sanitation management procedures for suppliers, as well as by administration agencies to evaluate and guide those suppliers.

An Evaluation of Food Safety Sanitation Management Practices of Food Manufacturing Companies that Supply Foods to School Foodservice (학교급식 식재료 제조.가공업체의 위생관리 실태 조사)

  • Kim, Yun-Hwa;Lee, Yeon-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.10
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    • pp.1535-1544
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    • 2010
  • This study was conducted to evaluate the sanitation management practices in food manufacturing companies that supply food and food ingredients to school foodservice operations. Subjects consisted of 34 food manufacturing factories located in the Daegu and Gyeongbuk areas. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for factory sanitation performance was 4.72. Scores for perceived sanitation management performance in the factories were as follows: management of material (4.90); personal hygiene (4.78); management of work (4.71); management of workplace and vicinity (4.68); and food and raw material transportation (4.67). Participating companies that had HACCP certification programs scored high on the following sanitation inspection items: washing and sanitation guides, adequate equipment for correct hand washing, and sanitation of raw material delivery vans. The mean frequency for employee sanitation education was 2.8 times per month. Factory managers believed that their sanitation management programs kept their food safe and that the food was produced and delivered with a high degree of safety. However, they thought that food sanitation standardization was needed in order to supply high-quality and safe food items. In terms of traceability, 58.8% of the raw materials were traceable and 61.8% of the manufactured products were traceable. Sanitation management performance scores for the participating food manufacturing companies were high, although the soybean sprouts processing companies had comparatively low scores. Management reinforcement of employee sanitation education and a sense of duty and pride among factory employees will promote adequate and appropriate sanitation management performance for food safety and quality in factories that supply food and ingredients to school foodservice operations.

Study of the Production Techniques Used in the Goryeo-period Gilt-Bronze Case for Acupuncture in the Collection of the Royal Museums of Art and History, Belgium (벨기에 왕립예술역사박물관 소장 고려시대 금동침통의 과학적 보존처리를 통한 제작기법 연구)

  • Lee, Jaesung;Park, Younghwan
    • Conservation Science in Museum
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    • v.27
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    • pp.147-164
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    • 2022
  • Over 200,000 Korean cultural heritage items are currently located abroad. They have made their way to 22 countries under different circumstances and with unique backgrounds. While some of them continue to contribute to promoting Korean culture around the world, others cannot be exhibited due to damage or poor condition. In view of these circumstances, the Overseas Korean Cultural Heritage Foundation (OKCHF) has since 2013 provided museums and art galleries abroad with support for the conservation, restoration, and utilization of the Korean cultural heritage items that they house. As a part of these efforts and on the occasion of the 120th anniversary of the diplomatic relationship between the Republic of Korea and the Kingdom of Belgium in 2021, a gilt-bronze case for acupuncture needles dating to the Goryeo period (918-1392) from the collection of the Royal Museums of Art and History (RMAH), Belgium was brought to Korea for conservation treatment. The primary purpose of this conservation treatment was to restore the original form of the relic and slow to the degree possible the progress of corrosion. The conservation treatment of the gilt-bronze case followed the fundamental order of conservation treatment: removal of corrosive substances, stabilization, and reinforcement. Since this was the first case of restoring metallic cultural properties under the abovementioned support program by the OKCHF, special methodologies distinct from those available in overseas institutions were required. Diverse scientific methods (e.g., X-ray inspection, CT scanning, 3D microscopy) were applied to identify the metalcraft techniques used in the Goryeo period. The analysis found that several designs, including lotus and scrollwork, were exquisitely engraved on the surface of the case by making dots using a round-edged chisel. A bronze plate engraved with designs was rolled into a cylindrical form. The ends were overlapped by 2 to 3 centimeters and then attached to each other by silver soldering. The overlapping ends were welded flat with nearly no gaps. As the final process in the production, the case was lavishly gilt with gold powder using amalgam gilding. The conservation treatment of the gilt-bronze case for acupunctural needles in the RMAH collection restored the original form of the relic and arrested further corrosion. Above all, it revived the historic and academic value of the overseas Korean cultural heritage through scientific analysis.

A Study on Food Safety of Distribution Foods in the Northern Gyeonggi Area (경기북부권역에서의 유통식품 안전성 연구)

  • Kang, Jeung-Bok;Bang, Seon-Jae;Kwon, Yeon-Ok;Jang, Mi-Jung;Oh, Sang-Hun;Park, Jeong-Hwa;Hong, Seung-Hee
    • Journal of Food Hygiene and Safety
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    • v.31 no.5
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    • pp.349-355
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    • 2016
  • This study was performed to investigate food safety of 18,446 distribution foods in the northern Gyeongii area from 2010 to 2014 year. Food safety analysis was conducted by using Korean food code and food additives code. Fail determination about standards and specifications was 184 cases of 18,446 distribution foods, which represented about 1.00% fail rate of total cases. In the case of collected by food sanitation inspector, fail determination was 124 cases of 13,706 foods and showed about 0.90% fail rate. In the case of requested for food safety inspection, fail determination was 42 cases of 3,419 foods and showed about 1.23% fail rate. Results of fail determination by years, 61 cases (about 1.66%) detected fail among 3,683 foods in 2010 year, 37 cases (about 0.96%) detected fail among 3,863 foods in 2011 year, 44 cases (about 1.18%) detected fail among 3,721 foods in 2012 year, 25 cases (about 0.68%) detected fail among 3,669 foods in 2013 year, and 17 cases (about 0.48%) detected fail among 3,510 foods in 2014 year. In distribution of fail rate by month, september was showed the highest fail rate at 2.54% compared with other months. Fail determination by type of foods showed that 23 cases of perilla oil detected fail in 204 foods (about 11.27%), 32 cases of sesame oil detected fail in 394 foods (about 8.12%), 9 cases of pickles detected fail in 177 foods (about 5.08%), and 10 cases of red pepper powder detected fail in 283 foods (about 3.53%). For analysis of fail determination by examination items, microorganism was 28 fail cases (15.22%) and that was the highest level among examination items, linolenic acid and acid value were 27 fail cases (14.67%), iodine value was 19 fail cases (10.33%), content amount was 16 fail cases (8.70%), and sulfur dioxide was 9 fail cases (4.89%). In conclusion, the result of this study indicate that various fail determination items were detected of distribution foods on the market during the past five years and it was showed to higher hazard occurrence potential due to food. Therefore, more strict food safety control will be need for improving human health by prevent food health problem and ensure food safety.

Development of Self-Managed Food Sanitation Check-List and On-Site Monitoring of Food Sanitation Management Practices in Restaurants for Control of Foodborne Illness Risk Factors (식중독 발생 위험요인 관리를 위한 외식업체 자가위생관리점검표 개발 및 현장모니터링)

  • Chung, Min-Jae;Choi, Jung-Hwa;Ryu, Kyung;Kwak, Tong-Kyung
    • Korean journal of food and cookery science
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    • v.26 no.5
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    • pp.603-616
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    • 2010
  • Based on recent dramatic increases in foodborne outbreaks in restaurants, self-managed sanitation systems are now recommended to control contributing risk factors. This study aimed to improve sanitation management practices in restaurants and had two objectives. First, we tried to develop a self-managed sanitation check-list, including risk factors contributing to foodborne illness and Korean food hygiene regulation articles. We also tried to evaluate current sanitation management practices in restaurants according to operation and restaurant type. Thirty restaurants were evaluated by on-the-spot inspectors using an auditing tool consisting of four dimensions, seventeen categories, and forty-one items. Total compliance rate categorized by operation type significantly differed between chain restaurants and self-managed restaurants, with values of 85.5% and 51.6%, respectively. Therefore, self-managed restaurants, which showed the lowest compliance rate of below 30.0%, need more strict control to improve current unsanitary management practices, specifically relating to 'sterilization of knives, chopping boards, and wiping cloths', 'sanitation training', 'not allowing access into the kitchen to outsiders', 'handling of food or utensils on shelves at a 15 cm distance away from floor', 'prevention of cross-contamination of cooked foods or vegetables', and 'records of kitchen access or inspection'. Thus, an effective food sanitation system is essential and should be implemented to improve the existing sanitary conditions in restaurants. However, the most important factor to achieving food sanitation management objectives is food handlers' self-motivation.

Evaluation for Importance and Performance of Sanitary Characteristics by Bakers in Busan (부산지역 제과제빵종사자의 위생요인에 대한 중요도와 수행도 평가)

  • Kim, So-Hee
    • 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.