• Journal of the Korean Society of Marine Environment & Safety
• /
• v.27 no.1
• /
• pp.53-59
• /
• 2021

The marine transport industry generally applies new technologies later than other transport industries, such as airways and railways. Vessels require efficient operation, and their performance and lifespan depend on the level of maintenance and management. Many studies have shown that corrective maintenance (CM) and time-based maintenance (TBM) have restrictions with respect to enabling efficient maintenance of workload and cost to improve operational efficiency. Predictive maintenance (PdM) is an advanced technology that allows monitoring the condition and performance of a target machine to predict its time of failure and helps maintain the key machinery in optimal working conditions at all times. This study presents the development of a marine predictive maintenance (MPdM; maritime predictive maintenance) method based on applying PdM to the marine environment. The MPdM scheme is designed by considering the special environment of the marine transport industry and the extreme marine conditions. Further, results of the study elaborates upon the concept of MPdM and its necessity to advancing marine transportation in the future.

• Quality Improvement in Health Care
• /
• v.4 no.1
• /
• pp.50-63
• /
• 1997

Background : A pressure sore was defined as any skin lesion caused by unrelieved pressure and resulting in damage to underlying tissue. The health care institutions in the United States were reported the incident rate of pressure sores ranging from 6 to 14 %. Intensive Care Unit needed highest quality of care has been found over 40% incidence rate of pressure sore. Also, Annual expenditures for the care of pressure sores in patients in the United States have been estimated to be $7.5 billion; furthermore, 50 percent more nursing time is required to care for patients with pressure sore in comparison to the time needed to implement preventive measures against pressure sore formation. However, In Korea, there were little reliable reports, or researches, about incidence rates of pressure sore in health care institution including intensive care unit and about the integrated approach like CQI action team for risk assessment, prevention and treatment of pressure ulcers. Therefore, this study was to develop pressure sore risk assessment tool and the protocol for prevention of pressure sore formation through CQI action team activities, to monitor incident rate of pressure sore and the length of sore formation for patients at high risk, and to approximately estimate nursing time for sore dressing during research period as the effect of CQI action team. Method : CQI action team in intensive care unit, launched since early 1996, reviewed the literature for the standardized risk assessment tool, developed the pressure sore assessment tool based on the Braden Scale, tested its validity, compared on statistics including incidence rate of pressure sore for patients at high risk. Throughout these activities, CQI action team was developed the protocol, called as St. Marys hospital Intensive Care Unit Pressure Sore Protocol, shifted the emphasis from wound treatment to wound prevention. After applied the protocol to patients at high risk, the incident rate and the period of prevention against pressure development were tested with those for patients who received care before implementation of protocol by Chi-square and Kaplan-Meier Method of Survival Analysis. Result : The CQI action team found that these was significant difference of in incidence rate of pressure sores between patients at high risk (control group) who received care before implementation of protocol and those (experimental group) who received it after implementation of protocol (p<.05). 25% possibility of pressure sore formation was shown for the patients with 6th hospital day in ICU in control group. In experimental group, the patients with 10th hospital day had 10% possibility of pressure sore. Therefore, there was significant difference(p<.05) in survival rate between two groups. Also, nursing time for dressing on pressure sore in experimental group was decreased as much as 50% of it in control group. Conclusion : The collaborative team effort led to reduced incidence, increased the length of prevention against pressure sore, and declined nursing care times for sore dressing. However, there have had several suggestions for future study. The preventive care system for pressure sore should be applied to patients at moderate, or low risk throughout continuous CQI team activities based on Bed Sore Indicator Fact Sheet. Hospital-wide supports, such as incentives, would be offered to participants for keeping strong commitment to CQI team. Also, Quality Information System monitoring incidents and estimating cost of poor quality, like workload (full time equivalence) or financial loss, regularly in a hospital has to be developed first for supporting CQI team activities as well as empowering hospital-wide QI implementation. Being several limitations, this study would be one of the report cards for the CQI team activities in intensive care unit of an acute hospital and a trial of quality improvement of health care in Korea.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.11
• /
• pp.1774-1784
• /
• 2014

The purpose of this study was to determine obstructive factors and performance level of the HACCP system among elementary schools in Gyeongbuk province. E-mail survey targeted 320 dieticians, and recovery rate was 74.1%. Consequently, 227 responses were analyzed. The questionnaire was composed of 58 items under four sections (general characteristics, dieticians' perceived HACCP performance level, dieticians' perceived CCP performance level, and obstructive factors of HACCP system implementation). The item with the highest rate of HACCP performance level was 'HACCP training for foodservice employees in schools ($4.02{\pm}0.70$)' while the lowest counterpart was 'implementation of HACCP team meeting, reporting, and maintenance ($2.74{\pm}0.99$)'. The performance level of the item 'HACCP training for foodservice employees in schools' was perceived as highest when the number of students eating school meals was greater than 1,101 (P<0.05). Moreover, CCP 4 ($4.44{\pm}0.53$) and CP 5 ($4.44{\pm}0.51$) showed the best performance, whereas CCP 1 showed the lowest performance level ($3.90{\pm}0.60$). Therefore, reinforcement of hygiene instruction in menu planning is perceived as necessary. CCP 1, CCP 6 (P<0.05), and CCP 3 (P<0.001) showed significant differences in performance based on the number of students eating school meals. Further, according to results regarding obstructive factors of HACCP system execution, 'general factor' was the most severe obstructive factor in the application of HACCP ($3.46{\pm}0.62$). Among the 'factors pertaining to dieticians', the item 'hardship of proper monitoring and micro-management due to overwhelming workload' was most influential ($3.46{\pm}0.96$). Furthermore, the item 'low budget allocation by educational offices ($3.90{\pm}0.88$)' was influential among the 'factors pertaining to school administrations'. In conclusion, the results of this research can help solve obstructive factors of elementary school food services and provide knowledge that is essential for the proper implementation of HACCP.

• Korean Security Journal
• /
• no.30
• /
• pp.33-60
• /
• 2012

False alarm of Electronic security causes various serious side effects such as decrease of electronic security guard's morale caused by unnecessary mobilization, increase of fatigue caused by workload increase, increase of electronic security company owner's management burden and decrease of electronic security service utilization rate caused by customer's distrust. Therefore, the study considered the Korean regulation related with false alarm of electronic security and proposed actual status of false alarm and measure for it. The study proposed systematic resolution assignments and political assignments in relation with the measure for false alarm. Systematic resolution assignments are as follows. First, electronic security company should construct electronic security system accurately from the initial step of security consulting and security planning related with target facility. Second, it is necessary to encourage installation and operation of video monitoring system. Third, sensor wiring should be separated. Fourth, the measures for false alarm depending on main system causes should be prepared. It is necessary to encourage the installation of 'arming disarming alarm sound' generator. In addition, the measures for false arm depending on the characteristics of sensor should be prepared and standardized. Fifth, system maintenance should be reinforced. Political assignments related with the measures for false alarm are as follows. First, it is necessary to reinforce education & training. Individual nurturing & education process should be run by electronic security company or the education focusing on the measure for false alarm should be performed in job training defined in "Security Industry Act". Second, it is necessary to establish and reinforce legal regulation and establish device. If police authority standardizes the documents related with false alarm, provides their forms and requires them for periodical reports or documents, it is expected that good measures for false alarm will be prepared on the basis of actual data in the future. Third, cooperation organization to discuss the measures for false alarm like 'Conference for False Alarm of Electronic Security' should be organized and operated. Fourth, interest and role of electronic security company and electronic security supervisor should be enlarged.

• Journal of Food Hygiene and Safety
• /
• v.30 no.1
• /
• pp.13-27
• /
• 2015

A systemic review on the factors affecting food catering hygiene was conducted to provide information for risk management of food catering in Korea. In total 47 keywords relating to food catering and food hygiene were searched for published journals in the DBpia for the last decade (2005-2014). As a result, 1,178 published papers were searched and 142 articles were collected by the expert review. To find the major factors affecting food catering and microbial safety, an analysis based on organization and stakeholder were conducted. School catering (64 papers) was a major target rather than industry (5 pagers) or hospitals (3 papers) in the selected articles. The factors affecting school catering were "system/facility/equipment (15 papers)", "hygiene education (12 papers)", "production/delivery company (6 papers)", food materials (4 papers)" and "any combination of the above factors (9 papers)". The major problems are follow. 1) The problems of "system/facility/equipment" were improper space division/separation, lack of mass cooking utensil, lack of hygiene control equipment, difficulty in temperature and humidity control, and lack of cooperation in the HACCP team (dietitian's position), poor hygienic classroom in the case of class dining (students'), hard workload/intensity of labor, poor condition of cook's safety (cook's) and lack of parents' monitoring activity (parents'). 2) The problem of "hygiene education' were related to formal and perfunctory hygiene education, lack of HACCP education, lack of compliance of hygiene practice (cook's), lack of personal hygiene education and little effect of education (students'). 3) The problems of "production/delivery company" were related to hygiene of delivery truck and temperature control, hygiene of employee in the supplying company and control of non-accredited HACCP company. 4) The area of "food materials" cited were distrust of safety regarding to raw materials, fresh cut produces, and pre-treated food materials. 5) In addition, job stability/the salary can affect the occupational satisfaction and job commitment. And job stress can affect the performance and the hygiene practice. It is necessary for the government to allocate budget for facility and equipment, conduct field survey, improve hygiene training program and inspection, prepare certification system, improve working condition of employees, and introducing hygiene and layout consulting by experts. The results from this study can be used to prepare education programs and develop technology for improving food catering hygiene and providing information.