• 한국환경보건학회지
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• 제28권2호
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• pp.161-171
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• 2002

The number of food establishments selling raw and convenience foods are increasing in Korea, and people enjoy purchasing and eating foods at these shops. However, there are only a few reports on the temperature control of the refrigerators and freezers at retail food shops. This study was performed to investigate the temperature control of refrigerators and freezers in retail food shops in Daegu. The survey was carried out from July 20 to August 30 in 2001. The trained surveyors visited the twenty retail food shops (four department stores, eight marts/supermarkets and eight convenience stores) in the 8 major areas of Daegu and inspected the temperature control of 48 refrigerators for dairy products, fruits & vegetables, and rolled rice & sandwiches, and 52 freezers for ice cream & sherbet, frozen food, and frozen fish. The percentage of the refrigerators, and freezers with unsafe temperatures higher than the recommended safe temperature (10℃ for refrigerators, and -18℃ for freezers) was 42%; 45.8% in refrigerators; 38.5% in freezers. On an average, the bigger the size of the shop, the better than the other freezers. On the other hand, the temperature control of refrigerator for fruits & vegetables was the worst because they were usually open. Actual temperatures in the refrigerators and freezers were found to be significantly higher than the reading on the thermometers attached to the refrigerators and freezers(p<0.05). These results indicate that temperature control of refrigerators and freezers at retail food shops should be monitored several times each day, and should have strict inspection. There should be more detailed legal standard and specification for temperature control of refrigerators and freezers at retail food shops to prevent foodborne illness from unsafely stored food.

• 한국축산식품학회지
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• 제36권5호
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• pp.594-600
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• 2016

This study aimed to examine the microbial contamination levels in livestock products at retail stores. Beef, pork, and chicken samples from raw materials and final products were obtained between January and December 2015. All homogenized meat samples (25 g) were tested for the aerobic plate count (APC), coliform count (CC), and Escherichia coli count (E. coli). The highest APCs in meat samples, by month, at retail shops were obtained in September, followed by July, May, and October (p<0.001). However, APC was the highest in summer and the lowest in winter (p<0.001). Average APCs for beef, pork, and chicken samples were 2.90, 3.19, and 3.79 Log CFU/g, respectively (p<0.05). A comparison between different months revealed that, CC levels in meat samples ranged from 0 to 1.13 CFU/g, and the highest CC was obtained in August (p<0.001). By season, the highest CC was found in the summer, followed by autumn, and spring (p<0.001). All meat samples were negative for E. coli. The average log₁₀APC and CC for all samples was 3.10 and 0.37 Log CFU/g, respectively. Furthermore, there was a direct correlation between the season and coliform presence (p<0.001). There was also a positive correlation between the APC and CC (r = 0.517, p<0.001). The microbiological APCs for livestock products were in most cases below 10⁶ CFU/g.

• 가정과삶의질연구
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• 제24권2호
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• pp.137-148
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• 2006

The current study proposesto examine the external appearance types of urban-style hanok in the Bukchon Hanok Preservation District according to their use. For this purpose, we conducted a field survey from the 12th of September to 10th of October 2005, which investigated the location, condition md use of urban-style hanok that were being used for non-residential purposes. The external elevation of the houses were observed and photographed. The results are as follows. First, there were 158 urban-style hanok used for non-residential purposes and200 cases of non-residential use. There were 69 cases of food and beverage spaces, 58 cases of small retail businesses, 38 cases of cultural facilities and 7 cases of convenience facilities. Second, among residential urban-style hanok used for non-residential purposes, 131 cases changed the external appearance of existing urban-style hanok and only 69 cases maintained the original appearance of urban-style hanok or renovated the appearance fittingly to non-residential use. Among the renovated cases, 59 involved the construction of a firewall and 10 cases involved remodeling in a contemporary style. Among the transformed cases, 40 cases exhibited a full opening to the roadside, n involved the change of external appearance components, 14 involved the extension of the courtyard and 12 involved overall improvements to a contemporary style. Third, in the case of cultural facilities and offices, many instances reproduced an urban-style hanok in the traditional style, but small retail shops and food/beverage spaces showed serious deformation. Particularly small retail shops opened the side to the road or extended the courtyard regardless of the location of the houses in order to increase the store space and, as a result, severely damaged the urban-style hanok. In addition, many food/beverage spaces remodeled their external components using tiles, bricks or metals, which were easy to maintain.

• 한국축산식품학회지
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• 제18권4호
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• pp.322-331
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• 1998

Good temperature control in the chill chain is imperative for maintaining safety and quality of the fresh meat. Therefore, the actual state of temperature or relative humidity histories of fresh meat product from carcass chill room to retail shop and the temperatures of chill and freezing rooms at local butcher shops were monitored by means of data loggers. The relative humidity and air temperature in carcass chill room were between 86 and 98%, and -3 and 0$^{\circ}C$, respectively. The surface temperatures of boxed beef measured in winter, when the outside air temperature was measured between -2 and -5$^{\circ}C$, were recorded between 1 and 3$^{\circ}C$, although transport vehicle switched off the chilling unit during transportation, However, the inside temperatures of chill transport vehicle measured in summer, when the transport time was prolonged to maximum 8 hrs, were raised to 10 to 15$^{\circ}C$, in worst case up to 25$^{\circ}C$. In that case, however, the inside temperature of boxed beef was maintained generally lower than 5$^{circ}C$ as the loading and unloading were finished within 30 min. The storage temperatures for meat in the subfreezing room, at which the butcher shops in local market are used to set to facilitate the thin slicing of meat, were measured between -2 and -8$^{\circ}C$. Furthermore, the temperatures of storage room for vacuum packaged meat in the chilled meat retail shops were maintained generally between 0 and +2$^{\circ}C$.

• 국토계획
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• 제54권1호
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• pp.40-51
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• 2019

The ultimate aim of this study is to diagnose the process stage and look at the step change of transition process to see how the step changes. Therefore, in this study, cluster analysis was conducted by examining four types of commercial characteristics such as Retail Homogeneity, Share of Neighbourhood store, Share of chain store, and Share of cafe & Western food store. Through the cluster analysis, three types have been identified. Type1 is the first step which can explain the time before gentrification occurs and when the ratio of neighborhood facilities is the highest. Type2 is the second step that can explain boutique stage where the gentrification occurs. At this time, the ratio of Cafes & Western food restaurant increased and the proportion of neighborhood shops decreased. And Type3, third step is when the mature gentrification occurs. In the analysis of the transition period, it is necessary to monitor the change of the industry in the period from the first stage to the second stage. In the transition period from the second stage to the third stage, It is necessary to constantly monitor such factors as the increase of shops.

• 한국포장학회지
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• 제6권1호
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• pp.41-46
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• 2000

일회용 위생장갑에서 diethyl phthalate (DEP), di-n-propyl phthalate (DprP), di-n-butyl phthalate (DBP), di-n-pentyl phthalate (DPP), butylbenzyl phthalate (BBP), di-(2-ethylhexyl) phthalate (DEHP) 및 dicyclohexyl phthalate (DCHP) 등과 같은 phthalate ester 와 di-(2-ethylhexyl) adipate (DEHA) 을 분석하였다. 일회용 위생장갑은 소매점에서 구입하였으며, 사염화탄소를 추출용매로 6시간 동안 Soxhlet 장치에서 추출하였다. 8종의 제품 모두 poly-ethylene (PE) 재질이었으며, 식품위생법에 따라 box 포장에 표기 사항이 있었다. 8 종의 모든 제품에서 Phthalate ester 류 와 DEHA는 검출한계를 넘지 않았다. Phthalate esters 인 DEP, DprP, DBP, DPP, BBP, DEHP, DCHP와 DEHA의 검출한계는 각각 1.8, 1.9, 1.3, 1.1, 0.9, 0.7, 2.1 와 0.8 mg/L 이었다.

• 한국조리학회지
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• 제20권2호
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• pp.232-245
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• 2014

본 연구의 목적은 소매 비즈니스 환경에서 서비스 스케이프가 소비자의 태도에 미치는 영향을 확인하기 위해 수행되었다. 이를 위해 본 연구와 관련 연구를 토대로 프랜차이즈 커피전문점의 서비스 스케이프가 소비자의 인지적, 정서적, 행동 의욕적 태도(즉, 브랜드 이미지, 고객 만족도, 재방문 의도)에 미치는 영향을 탐구하는 모델을 제안하였다. 자료 수집은 대구를 포함한 경북 2개 도시의 성인 거주자를 대상으로 하였다. 수집된 자료의 분석을 위해 기술통계분석, 요인분석, 다중회귀분석을 활용하였다. 연구결과는 첫째, 프랜차이즈 커피전문점의 서비스 스케이프가 소비자의 인지적, 정서적, 행동 의욕적 태도에 영향을 미치는 것으로 나타났다. 둘째, 서비스 스케이프가 정서적 태도 즉 고객 만족에 미치는 영향력이 소비자 태도의 세 가지 유형 중 가장 높게 나타났다. 연구 결과를 바탕으로 프랜차이즈 커피전문점의 서비스 스케이프를 활용한 마케팅적 시사점을 제시하였다.

• 한국축산식품학회지
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• 제32권3호
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• pp.330-338
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• 2012

본 연구는 서울 및 경기지역 식육판매업소의 종사자 271명을 대상으로 HACCP 지정업소 119명과 HACCP 미지정업소 152명에게 축산물 HACCP 제도 요구도에 관한 설문을 의뢰하였다. 설문지는 일반사항과 HACCP 및 축산물안전관리 요구도로 구분하였으며, 평가한 내용을 요약하면 다음과 같다. 조사대상자의 70.8%는 남성이었고, 연령은 30대가 35.1%,40대가 31.4%로 나타났다. 종사경력은 3년 미만이 28.0%였으며, 10년 초과는 26.6%로 나타났다. 직위는 사원이52.0%로 가장 많았고, 소득은 100-150만원 이하가 32.8%,150-250만원 이하가 31.7%를 차지하였다. 학력은 고등학교 졸업이 64.9%로 많은 분포를 나타냈으며, 계약상태는 정규직이 62.4%로 많았고, 근무시간은 60시간 초과가 48.4%를 차지하였다.HACCP 및 축산물 안전관리 요구도의 요인분석 결과HACCP 및 축산물 안전관리 요구도 속성들은 HACCP 지원, HACCP 홍보 및 교육, 축산물 안전관리의 3가지 요인으로 분류되었으며, 전체업소에서 HACCP 지원요인이 3.91점으로 HACCP 홍보 및 교육요인의 3.83점과 축산물 안전관리요인의 3.72점보다 요구도 점수가 높게 나타났다.HACCP 지정여부에 따른 HACCP 요구도의 차이를 분석한 결과, HACCP 지정업소(4.11점)가 HACCP 미지정업소(3.57점)보다 높게 조사되었으며, 항목분석 결과, HACCP지정업소는 '정부의 대국민 축산물 HACCP 홍보'(4.35점,p<0.001) 항목이, HACCP 미지정업소는 'HACCP 지정을 위한 정부의 투자지원'(3.79점, p<0.05) 항목이 요구도 문항 중 가장 높게 나타나 이에 대한 관심이 높은 것으로 간주되었다. 요구도 요인별로 살펴보면 HACCP 지원 요구도 요인의 경우, 가장 높은 점수를 보인 항목은 'HACCP지정을 위한 정부의 투자지원'으로 HACCP 지정업소(4.18점)가, HACCP 미지정업소(3.79점) 보다 유의적으로 더 높은 요구도를 보였으며(p<0.01), HACCP 홍보 및 교육 요구도 요인의 경우, 요구도가 가장 높은 항목은 '정부의 대국민 축산물 HACCP 홍보' 항목으로 HACCP 지정업소(4.35점)가 HACCP 미지정업소(3.75점)에 비해 더 높게 나타나(p<0.01) 이에 대한 관심도가 높은 것으로 간주되었다. 축산물 안전관리 요구도 요인의 경우, 요구도가 가장 높은 항목은 '축산물 유해 잔류물질의 검사의 강화'로HACCP 지정업소(4.14점)가 HACCP 미지정업소(3.53점)에 비해 더 높은 점수를 나타내 관심도가 높았다(p<0.001).한편, 축산물 HACCP 및 축산물 안전관리에 대한 관심은 연령이 적고 법적 근로시간을 준수하는 학력이 높은 중간관리자 집단에서 높게 나타난 바, 축산물 HACCP을 위한 교육매체 개발이나 교육대상자 교육 시 고려해야 할 요인으로 간주되었다. 이상의 결과에 의하면, 안전한 식품 소비를 위해서는 여러 전문가들이(Choe et al., 2004; Kim et al., 2002; Namet al., 2007) 식품안전 및 위생과 관련한 정부의 시책 강화와 식품가공업자 및 유통업자의 적극적인 노력이 필요하다고 역설한 바와 같이, HACCP 지원에 대한 정부의 관심을 고취시키고 식육판매업소 종사자들에게 다양한 방법으로 적극적인 HACCP 홍보 및 교육을 실시하면, 이들의 축산물 HACCP 및 축산물 안전관리 행동과 위생이 향상됨과 동시에 최종 소비자에게 전달 될 때까지 식육의 안전성이 훨씬 확보될 것으로 사료되었다.

• 급식외식위생학회지
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• 제2권1호
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• pp.10-21
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• 2021

According to the analysis which investigated visitors of HACCP system certified stores and non-visitors of such stores on the awareness of HACCP for livestock products, 77.1% (246 pollees) heard of HACCP certification for livestock products, 67.1% (214 pollees) had seen the HACCP certification mark for livestock products, 62.1% (198 pollees) heard of HACCP certification for livestock products in meet retail shops, and 51.4% (164 pollees) were not aware of the recent TV · subway advertisements regarding HACCP certification for livestock products. For every questionnaire on the awareness of HACCP for livestock products, visitors of HACCP system certified stores showed significantly higher response rate than nonvisitors (p<0.01, p<0.001). The majority of pollees (74.9%, 239 pollees) replied that the word HACCP for livestock products brings up the image of safe livestock products, and 37.0% answered that the term HACCP defines 'Hazard analysis critical control point'. Regarding the questions on HACCP system for livestock products, 38.6% showed that they were most curious in terms of the benefits of such system. The demand analysis on HACCP for livestock products for consumer was also conducted. In the analysis, the demand for support of the policy (4.06 points) was higher than demand for education · public promotion of HACCP (4.03 points) and demand for related application (3.90 points).

• 유통과학연구
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• 제20권5호
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• pp.105-117
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• 2022

Purpose: This research investigates ready-to-drink (RTD) coffee. Although the RTD coffee market is growing competitively, few studies have examined behavioral re-intention or repurchase intention in the context of this industry. Therefore, the objective of this study was to explore factors affecting the behavioral re-intention to purchase RTD coffee. Research design, data and methodology: Using the theory of planned behavior (TPB) as the underpinning theoretical framework, this study hypothesized that behavioral re-intention to purchase RTD coffee is influenced by the variables of the TPB and additional variables. A mixed-method research design was applied, starting with qualitative in-depth interviews and followed by a quantitative method. Data were collected using an online survey of coffee lovers. Multiple linear regression (MLR) was used to assess the hypothesized relationships in the proposed conceptual framework. Results: The results reveal that content sensory attribute beliefs are the strongest positive predictor of behavioral re-intention in Thailand, followed by perceived utilitarian value. In contrast, price signaling was negatively related to behavioral re-intention. Conclusions: The findings can help food and beverage companies to develop new coffee product lines to gain more market share, create integrated marketing communications to build brand awareness, and manage distribution channels and the supply chain.