• Journal of Korean society of Dental Hygiene
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• v.9 no.3
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• pp.282-293
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• 2009

The purpose of this study was to examine the degree of infection control implemented at dental offices and factors affecting it in an attempt to help promote the health of dental health care workers. The subjects in this study were 180 medical personnels who worked at dental offices in the region of South Jeolla Province. A self-administered survey was conducted from April 1 to May 30, 2008, and the collected data were analyzed. The findings of the study were as follows: 1. As for the implementation of infection control at the dental offices, what the health care workers investigated did the most was post-treatment hand washing(95.0), a constant separation of infectious wastes(94.4), wearing rubber gloves all the time during medical instrument cleansing(92.8) and pre-treatment hand washing(91.7). 2. In regard to the implementation of infection control at the dental offices, what the dental personnels did the least was drying their hands with air(5.0), wearing goggles in times of treatment(23.3), receiving regular education on infection control(26.7) and putting sterilizers to a performance test on a regular basis(43.9). 3. The dental health care workers were significantly different according to age in the management of contagious diseases(p=0.005). Their career made a significant difference to the management of contagious diseases(p=0.000) and instrument cleansing/sterilization(p=0.043). The service area made a significant difference to wearing and managing personal protective clothes (p=0.040) and waste management(p=0.040). 4. Concerning the relationship between the acquisition of dental hygienist certificate and the practice of infection control, whether the dental health care workers were certified or not made no significant difference to that. 5. As to the correlation among the factors affecting the prevention and management of contagious diseases, there was a positive correlation among hand washing(r=0.379), wearing and managing personal protective clothes(r=0.349), instrument cleansing/sterilization(r=0.323) and waste management(r=0.388). All the factors made a statistically significant difference to the prevention and management of contagious diseases(p<0.01).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1757-1765
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• 2014

The objective of this study was to explore hygiene issues by analyzing the importance and performance of personal and school hygiene in school foodservices. Questionnaires were administered to 634 students (10 high schools) in the Busan area. Exactly 29% of respondents had received hygiene education. The average score of importance of students' personal foodservice hygiene was 3.81/5.00, and the performance score was 3.48/5.00. The same scores for school foodservice hygiene were 4.37/5.00 and 3.67/5.00, respectively. Regarding importance and performance of personal foodservice hygiene, students who had received hygiene education showed significantly (P<0.01) higher scores than those without prior education. In terms of importance of school foodservice hygiene, students who had received hygiene education showed significantly higher scores for environment hygiene (P<0.05) and equipment hygiene (P<0.05). Additionally, among grid analysis in personal foodservice hygiene, the areas of high importance and low performance included 'washing hands before the meal', 'using a designated cup for the water purifier', and 'keeping clean around the leftover container'. As for school foodservice hygiene, the same area was 'cleanliness of tray'. These findings suggest that hygiene education needs to be extended to more students, and for school foodservice hygiene, a cleaner environment should be created using equipment hygiene management, including emphasis on ensuring cleanliness of tray.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.277-284
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• 2009

Currently food-borne disease is being increased at outdoor food services including hotels and restaurants. Speedy and convenient practical monitoring techniques to determine hygienic conditions are needed. This study was designed to verify correlation of direct ATP (Adenosine Tri-Phosphate) examination method using ATP bioluminescence and surveillance with check-list by inspector. Hygienic status of personal hygiene (hands), kitchen utensils (knives, chopping boards, kitchen towels, cap openers, food storage containers, and blade of slice machines), facilities and equipments (refrigerator handles, worktables, and sinks) in five major hotels in Seoul were examined. The result of personal hygiene of hotels was relatively better than other inspection items (46.6 points in personal hygiene, 40.2 points in kitchen utensils, 40.3 points in facilities & equipments). In ATP inspection, kitchen utensils and facilities & equipments were relatively clean comparing with personal hands data ($40.8{\pm}6.77\;RLU/cm^2$). After correlation analysis of surveillance in hygienic status points and ATP value, all results showed negative and high correlation. The surveillance data and ATP results investigating personal hygiene, kitchen utensils and facilities & equipments were highly correlated. The ATP examination method which shows real-time identification could be considered as an appropriate method to alternate current check-list dependent safety management in food services including hotels.

• The Korean Journal of Community Living Science
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• v.21 no.3
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• pp.311-322
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• 2010

The purpose of this study was to examine food hygiene knowledge and health practice levels of elementary school students at foodservice in the Suwon area. Of the 500 upper graders from three elementary schools, 486 students (97.2%) participated in the study. The questionnaire was composed of general characteristics including experience of serving food at school, food hygiene knowledge (25 questions), and health practice (18 questions). The results were as follows: The education experiences of food hygiene were below 40% though most students (88.1%) participated in providing food at foodservice. The percentage of correct answers in food hygiene knowledge was over 70% in most questions, but relatively lower in food preservation temperature (44.7%) and food poisoning bacteria (43.2%). When we examined food hygiene behavior of elementary school students in 5scales, the level of personal hygiene management was 4.04, sanitary management in food product was 3.62, environmental hygiene was 3.92, and foodborn disease and food microorganism was 3.81. Each level in each subarea was significantly related in the frequency of hygiene education experiences. Finally, the food hygiene knowledge was positively correlated with its behavior level in elementary school foodservice. These results suggested that the knowledge of food hygiene may affect its behavior, and therefore, regular education of food hygiene at home and school would be needed to improve food safety in foodservice.

• The Journal of Korean Society for School & Community Health Education
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• v.14 no.3
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• pp.41-50
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• 2013

Purpose: This study was conducted to investigate the ethical responsibility and necessity of dental ethics education of dental hygiene students. Methods: Questionnaire was surveyed for 192 in dental hygiene students from October 14th to 18th, 2010. The ethical responsibility of the subjects was measured with the descriptive analyses and one-way ANOVA using SAS 9.2. Results: The findings were as follows 1. 82.8% of respondents received ethics instruction. 2. with regard to responsibility value of respondents, to clients and to colleagues were 3.71 (0.80) and 3.63 (0.82) was higher level than 3.49 (0.74) as individuals. 3. As for responsibility as individuals, item of personal health was the lowest value. 4. An advocate for the welfare of clients was the lowest value item concerning responsibility to clients. 5. As for responsibility to colleagues, constructive conflict management was the lowest item. Conclusion: This study reveals that dental hygiene students need to promote ethical responsibility and ethics instruction should be reinforced within dental hygiene curriculum.

• 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 Occupational and Environmental Hygiene
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• v.24 no.2
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• pp.229-237
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• 2014

Objectives: This study intends to determine the current status of management of personal protective equipment fume hoods in university laboratories. Methods: A walk-through survey of 402 labs in Gyeongbuk Province and Daegu Metropolitan City were carried out between May 2009 and July 2010. Respectively, 348 and 54 laboratories were examined in Gyeongbuk Province and Daegu. Results: In size, labs serving over 15,000 student made up the majority with 276(66.4%). In terms of major, engineering labs were the highest in number with 100(24.9%). As to personal protective equipment, a gas mask and a dust mask were available in 17.8% and 14.3% of the labs, respectively, but 68.9% of labs were equipped with protective goggles. Meanwhile, only 12.7% of labs had separate protective equipment storage boxes. About 60% of the labs had installed a fume hood, of which the average capture velocity was 0.37 m/sec. Conclusions: For toxic substances, the labs are obliged to provide personal protective equipment in in accordance with the Occupational Safety and Health Act. In addition, the capture velocity of fume hoods must be in strict compliance in order to prevent occupational diseases due to toxic chemicals.

• Journal of the Korean Dietetic Association
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• v.20 no.4
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• pp.296-305
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• 2014

This study evaluated the effects of sanitary education administered to elementary and middle school foodservice employees with work experience. The subjects of this study were 360 school foodservice employees in Gyeonggi-do during August, 2010. Sanitary education and awareness were assessed using three major dimensions: food sanitation (six items), personal hygiene (five items), and environmental sanitation (three items). Each dimension was categorized according to several items in the form of a self-evaluated Likert 5 point scale. The data were analyzed using SPSS WIN Version 12.0 package. The results showed that employees who worked for 5~10 years in the foodservice industry scored better in three dimensions before sanitary education compared to other groups. After sanitary education, all employees scored better in food sanitation than before, and employees who worked less than 5 years scored better at personal hygiene dimension than other groups. For environmental sanitation, employees who worked for 5~10 years scored better than other groups. Employees who worked for more than 10 years scored worse before and after sanitary education but scored highest for sanitary awareness. Employees between the ages of 31 and 40 showed significantly different scores before and after sanitary education.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.21 no.2
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• pp.103-109
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• 2011

Object: we investigated some factors which can affect workers' comprehension of chemical hazard information and their actions to protect themselves from the hazard. Method: Comprehension score of chemical hazard information and the rate of wearing personal protective equipment (PPE) was surveyed for the 109 workers from 15 factories who were exposed to N, N-dimethylformamide. Difference of the worker's comprehension score of hazard information was analyzed by education interval, work duration and the way of occupational safety and health management between self-managed or sub-contracted. Result: Mean comprehension score of N, N-dimethylformamide hazard, which was given as a short quiz composed of 10 "true" or "false" problems, was 65%. Mean percentage of wearing PPE was improved as the education program was done within a month but decreased after 6 months. Eighty seven % of workers got the chemical hazard information from the material safety data sheet placed at workplace. Conclusion: Education interval and comprehension score affected the rate of wearing PPE. The way of occupational safety and health management self-managed or sub-contracted did not affect the workers' comprehension score on hazard information nor the rate of wearing PPE.

• Journal of Information Technology Applications and Management
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• v.28 no.1
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• pp.95-110
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• 2021

This study aims to explore the Internet personal broadcasting quality factors that influence viewer satisfaction and dissatisfaction based on the motivation-hygiene theory. Specifically, the quality factors that affect viewer satisfaction of Internet personal broadcasting are derived from the perspectives of extrinsic (contents usefulness and media usability), intrinsic (emotional/cognitive/behavioral enjoyment and creator characteristics), and social motivation (visibility, subjective norm, image, sociality). The data of 200 respondents was used to analyze the relative impact of satisfaction and dissatisfaction with the Kano model, which assumes that viewer satisfaction at both functional and emotional levels varies over quality attributes. In the empirical analysis, the quality factors were classified into attractive, one-dimensional, must-be, and indifferent quality. In addition, it was found that the customer satisfaction coefficient was high in the order of uniqueness, differentiation, and visibility. On the other hand, as a result of applying the dissatisfaction coefficient, it was identified in the order of donation, content reliability, and creator responsiveness.