• 한국식품영양학회지
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• 제29권2호
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• pp.253-266
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• 2016

The current study was conducted to facilitate appropriate hygiene and safety management in children's food service stations, with the ultimate objective of providing sanitary and safe food service to children. In order to develop questionnaire items, literature review was conducted, in addition to detailed interview of working-level personnel at a children's food service management support center. This resulted in a total of thirty questions on personal hygiene management, food materials hygiene management, and facilities hygiene management. Using the questionnaire, seventy-one food service stations for children in District A in Seoul that serve less than one hundred children were surveyed to analyze the reliability, construct validity, and correlation in the developed measurement tool. The developed measurement tool consisted of ten task and environmental hygiene management questions, five personal and cooking hygiene management questions, four food ingredient and storage hygiene management questions, and four food service operation and management question; with a total of twenty-three questions, in four factors stated above. The cumulative distribution of the four factors was 54.698%, and Cronbach's ${\alpha}$ value was 0.672~0.853, which indicated that the study was reliable. The results of the analysis indicated that each of the factors were correlated, the study was satisfactory, and the tool was valid for evaluating hygiene and safety management practices in children's food service stations. Finally, in order to enhance practical utility of the developed measurement tool, the significance and limitations were described.

• 한국산학기술학회논문지
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• 제20권4호
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• pp.207-213
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• 2019

본 연구의 목적은 남녀 고등학교 학생들의 식품위생 태도와 개인위생 관리에 관한 교육 프로그램의 개발을 위한 기초 자료를 제공하는 것이다. 2015년 7월 16일부터 10월 15일 까지 충남지역 16개 고등학교의 학년 당 30명씩에게 설문지를 배포하였고, 미회수 및 불충분한 설문지를 제외한, 총 1,214 부(남 618, 여 596)에 대해 SPSS(ver 18.0)을 사용하여 통계처리하였다. 연구 결과, 여학생은 남학생보다 식품을 살 때 유통기한을 더 확인하고(3.78, 3.57), 가열했던 식품을 보관한 후 그대로 먹는다는 응답이 적었고(2.83, 3.02), 식품의 특성에 맞게 보관 저장한다(3.92, 3.72)고 하였다. 반면, 남학생은 여학생보다 식품포장 표시사항을 자세히 살피고(3.34, 3.22), 음식을 먹을 때 개인접시를 꼭 사용한다(3.43, 3.32)고 응답하였다. 여학생이 남학생보다 화장실 다녀온 후 항상 손 씻기(4.25, 3.94)를 잘하였고, 정수기 이용할 때 개인 컵을 더 사용(3.45, 3.32)하고, 손톱을 더 청결하게 관리(3.61, 3.49)하였으며, 식사도중에 돌아다니거나(2.14, 2.53) 화장실에 간다는(2.22, 2.57)응답이 낮았다. 남학생은 여학생보다 식사 전 손 씻기(3.64, 3.50)와 올바른 방법으로 손 씻기(3.58, 3.46)를 잘하고, 기침을 할 때 휴지, 손수건 또는 소매로 잘 막는 편(3.55, 3.37)이라고 응답하였다. 본 연구에서, 고등학생은 식품위생태도와 개인위생관리 부분에서 성별에 따라 유의적 차이를 보였고, 각각 개선이 필요한 부분이 다른 것으로 조사되었다. 따라서 본 연구는 성별에 따라 차별화된 식품위생태도와 개인위생관리에 대한 교육이 필요함을 제언한다.

• 대한방사선기술학회지:방사선기술과학
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• 제43권2호
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• pp.87-96
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• 2020

This study examined the hygiene management of ultrasound probes by examining the cleaning tools for hygiene management of ultrasound probes, the presence or absence of wearing glove as a personal protective equipment, and the awareness of ultrasound probe hygiene. Parts 154 questionnaire about people working in the ultrasound room were surveyed and analyzed. The single gel removal tool of the ultrasound probe was most frequently used with a 48.7% cotton towel, and for double gel removal tools, the first gel removal tool was 42.4% cotton towel and the second gel removal tool was used with 57.6% wet tissue. Antimicrobial wipes were the most commonly used drug and instrument used in ultrasound hygiene management at 58.4%. According to the survey of the presence or absence of wearing glove during ultrasound examination, 46.8% were found to be unworn. When examining the intracavity ultrasound, 30.9% of those who do not wear glove and 61.0% of hygiene awareness of ultrasound probes are 'normal'. According to age, ultrasound probe gel removal tool was not significant difference(p>0.05). According to the working organization and the working department, it was significant difference to wearing gloves during ultrasound examination(p<0.05). Therefore, in order to properly sanitize the ultrasound probe, it is considered that a guideline for hygiene management of the ultrasound probe that fits the situation in Korea is necessary, and it is considered that thorough hygiene management training for inspector is necessary for efficient hygiene management of the ultrasound probe.

• 동아시아식생활학회지
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• 제21권5호
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• pp.746-755
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• 2011

A survey on the status of sanitary education and recognition and perceived performance of cooking operations related to sanitation for cooks at nine deluxe hotels in the Seoul area was conducted. The frequency of a food sanitary training program inside the hotel was 94.0%, and the frequency of training was 'once a month' at 68.5%. The program was taught by a hygienist in the hotel (62.7%), and 64.2% of cooks always attended. Cooks' recognition of HACCP was 3.52, and the importance of education on HACCP was higher at 3.77. Cook's' level of sanitary management was satisfactory with an average of 3.83 out of 5 in a Likert scale. The results showed a high average (4.08) for importance of personal hygiene during cooking, but satisfaction of personal hygiene was rather low at 3.92. Cooks' recognition of food sanitation in work field was very high at 4.15. The average scale of recognition on personal hygiene was 4.36, and out of 10 items related to personal hygiene, 'maintaining hand hygiene' showed the highest recognition (4.43). In a performance scale, the average was 4.24, and 'performing annual health examination' was the highest at 4.38. Perceived recognition of 18 items related to food sanitation had an average of 4.41, whereas the average for performance was lower at 4.31. Perceived recognition of 12 items related to cooking equipments had an average of 4.39, and average scale of performance was 4.28. Therefore, cooks' high recognition of food sanitation but rather low recognition of satisfaction of personal hygiene and perceived performance indicated that systematic sanitation management monitoring tools are necessary for higher performance.

• 대한영양사협회학술지
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• 제19권3호
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• pp.209-222
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• 2013

This study examined the hygiene practices of contract foodservice employees and investigated the influence of education and work environment on these hygienes practices. A questionnaire was distributed to 250 contract foodservice employees and a total of 232 responses were received and analyzed. The overall score for hygiene practices of contract foodservice employees was 3.89 based on a 5-point scale. Cross-contamination was prominent (highest score at 4.46) and the heating temperature was less prominent (lowest score at 3.49). The factors most affecting contract foodservice employees were their work period, the size of the contract foodservice management company, the number of meals served daily, the frequency of meal service per day and the frequency of hygiene education. Compared to small and medium-sized contract foodservice management companies, the major contract foodservice management companies showed higher scores for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection (P<0.01), and personal hygiene (P<0.05). The frequency of hygiene education had a significant effect on the performance levels for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection control (P<0.001), food supply control (P<0.05), and personal hygiene (P<0.05). From these results, to increase the sanitation quality of contract foodservice operations, hygiene practice levels need to increase and hygiene education systematically should be enforced for foodservice employees.

• 동아시아식생활학회지
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• 제24권2호
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• pp.261-274
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• 2014

The purpose of this study was to examine the effects of food safety management support in the Center for Children's Foodservice Management (CCFSM) on foodservice facilities for children in Busan area. We assessed the status of hygiene and safety practices of institutional and non-institutional foodservice on a quarterly basis by using an inspection checklist for food hygiene and safety developed by dieticians from February to December in 2013. The subjects were 103 children's foodservices, including 37 institutional and 66 non-institutional foodservices. Inspection checklist consisted of nine categories with 39 checklists; general characteristics, personal hygiene, ingredient control, menu planning, cooking processing control, serving management, washing, disinfection and storage control, and environment and safety management. The average score of each field (pre-supporting/post-supporting) in institutional foodservice was 0.56/0.92 for personal hygiene, 0.55/0.87 for ingredient control, 0.76/0.97 for menu planning, 0.53/0.89 for processing control, 0.27/0.67 for serving management, 0.47/0.91 for washing, disinfection and storage control, and 0.61/0.91 for environment management and 0.64/0.94 for safety management. In non-institutional foodservice, the average score of each field (pre-supporting/post-supporting) was 0.49/0.80 for personal hygiene, 0.52/0.75 for ingredient control, 0.78/0.97 for menu planning, 0.42/0.76 for processing control, 0.32/0.61 for serving management, 0.57/0.88 for washing, disinfection and storage control, and 0.46/0.82 for environment management and 0.73/0.88 for safety management. The average scores of all categories (pre-supporting/post-supporting) were 0.57/0.91 in institutional foodservice and 0.53/0.82 in non-institutional foodservice. The effects of management support in CCFSM on institutional foodservice were higher than those of non-institutional foodservice. Based on these results, we found that management support in CCFSM on foodservice facilities for children had a significantly positive effect on status of hygiene and safety practice regardless of foodservice facility size.

• 한국식품위생안전성학회지
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• 제16권1호
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• pp.1-10
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• 2001

본 연구는 대학 및 사업체 급식소의 위생관리 실태를 파악하고 HACCP 시스템 구축을 위한 기초자료를 얻고자 하였다. HACCP의 원리에 준하여 평가가 가능하도록 고안된 설문자료로서 부산지역 대학 및 사업체 급식소 93개소(대학 21개소, 사업체 72개소)를 대상으로 음식의 각 급식 단계(구매 및 검수단계, 식재료 저장단계, 조리단계, 조리 후 보관단계, 배선 및 배식단계)에서의 온도와 시간적 관리, 조리종사윈의 개인위생과 시설 및 기기에 대한 위생관리 수행 수준의 현황을 조사하고 그 결과를 분석하였다. 조사대상이 되었던 대학 및 사업체 급식소의 평균 급식수는 1038식이었고 조리종사원 1인당 담당하는 평균 급식수는 83식이었다. 대학 및 사업체 급식소 전체의 위생관리 평균 수행 수준은 급식단계별 온도와 시간적 관리는 3.48점, 조리종사원 개인의 위생관리는 3.76점이었으면 시설 및 기기의 위생관리가 3.27점으로 낮은 수준을 나타내었고 급식단계별 온도와 시간적 관리 중에서는 조리 후 보관 단계가 3.05점으로 가장 낮았다. 대학 급식소는 급식단계별 온도 및 시간적 위생관리 수행 점수가 사업체 급식소의 경우보다 유의적으로 낮았고(p<0.05) 특히 식재료의 저장단계, 조리단계, 조리 후 보관단계, 배선과 배식단계의 위생관리 수행 수준이 유의적인 차이를 나타내었다(p<0.01). 급식규모별 위생관기 수행 수준을 평가한 결과 901식 이상의 급식소의 경우가 조리종사원 개인위생 4.01점, 설비 및 기구 위생 3.44점으로 900식 이하의 급식 소보다 유의적으로 높았다(p<0.05). 조리종사원 1인당 담당 급식수에 따른 차이는 급식단계 중 저장단계에서 1인당 51식이상의 점수가 50식 이하의 점수보다 유의적으로(p<0.05) 높았던 것을 제외하고 유의적인 차이는 없었다. 영양사의 연령이 증가할수록 급식소 위생관리의 수행 수준이 증가하는 경향을 나타내었고 급식단계별 온도와 시간적 관리, 조리종사원 개인의 위생관리와 설비 및 기구의 위생관리에서 31세 이장의 수행 점수가 25세 이하보다 유의적으로 높았다(p<0.05). 경력이 많을수록 위생관리의 수행 수준은 증가하였고 4년 이상의 경력을 가진 영양사는 2년이하 경력의 영양사보다 급식단계별 위생관리와 시설 및 기기의 위생관리의 수행 수준이 유의적으로 높았다(p<0.05).

• 대한방사선기술학회지:방사선기술과학
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• 제38권2호
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• pp.135-143
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• 2015

부산지역 초음파실 근무인원 146명을 대상으로 설문조사를 실시하여 병원감염에 대한 인식을 분석하였다. 그 결과, 개인 위생관리와 손씻기 관리인식도, 수행도는 학력이 높을수록 그 수치는 높았으며, 초음파 장비 위생관리에 관한 인식도에서는 감염교육 경험이 있는 집단이, 수행도에서는 대졸미만의 집단이 가장 높은 수치와 통계적으로 차이가 있는 것으로 분석 되었다. 본 연구 결과를 토대로 전체적인 인식도에 비해 수행도는 낮게 분석되었다. 이러한 결과는 수행하는 정도가 미흡하다는 것으로 해석할 수 있다. 그러므로 이를 해결하기 위해 감염교육을 통한 각자 개인위생에 대한 인식의 전환과 관심이 필요하다고 판단된다.

• 한국산업보건학회지
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• 제24권3호
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• pp.359-364
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• 2014

Objectives: The principal aim of this study is to provide fundamental data for suggesting substantial management plan of personal air sampler by investigating current situation of work environment monitoring service provider. Materials and Methods: The questionnaires regarding a personal air sampler were sent by electronic mail to 150 institutions, except for 22 institutions which are out of business or closed temporarily, among total 172 domestic work environment monitoring service providers designated by Ministry of Employment and Labor based on 2013. The institutions which did not reply to the questionnaire for 30 days were required directly by phone call. Finally 97 institutions gave an answer to the questionnaire and therefore the respondence rate was 65%. Results: The normal operation rate of personal air sampler exceeded 70% in all the types (particle, gas and both combination) in terms of purchased year. Furthermore the personal air sampler purchased recently showed a trend of high operation rate compared to the personal air sampler purchased previously. The distribution patterns of personal air sampler In terms of manufacturers were Gillian>MSA>SKC for particle, Gillian>SKC>AMETEK for gas and Gillian>MSA>Casella for both combination, respectively. As a result, it was found that the personal air sampler manufactured by Gillian company was utilized the most in domestic work environment monitoring service provider regardless of types of personal air sampler. Conclusions: Based on the results obtained from this study, the normal operation rate according to types of personal air sampler was as follows: 94% for personal air sampler for collecting particle only, 93% for personal air sampler for collecting gas only and 89% for collecting both particle and gas. Overall, the numbers of personal air sampler possessed and operated normally in domestic work environment monitoring service provider were 5,458 and 5,062, which indicates the normal operation rate of personal air sampler in total aspect is 93%.

• 동아시아식생활학회지
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• 제24권2호
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• pp.275-282
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• 2014

This study developed Bucheon customized children meal hygiene central control point (CCP) to promote practical hygiene and safety management in a children meal supply organization in Bucheon. Education was administered to 54 organizations using the developed CCP, and the study evaluated kitchen hygiene management improvement effects. When the effects of hygiene education in eight categories (CCP 1~8) were examined, total scores increased by 9.31 from $22.36{\pm}5.039$ before education to $31.67{\pm}3.262$ with a statistically significant difference (p<0.001). After CCP education, personal hygiene management, food material management, cooking management, serving management, facility and equipment management improved significantly. The result demonstrates that CCP education was effective for kitchen hygiene management. Using CCP education, overall CCP education items were significantly improved, but there was almost no significant increase in the non-relevant item of CCP education. As there was an average difference in the non-relevant item of CCP education after follow-up evaluation, CCP education had an overall effect on hygiene and safety improvement. Based on the above result, the effect could be potentiated if CCP is complemented, if a systematic hygiene management manual is developed for the nationwide children meal supply organization, and if CCP education media is continually developed along with education.