• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.301-309
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• 2009

This study investigated school food service employees' recognition of sanitation and sanitary education in the Kyunggi area of Korea. In terms of personal hygiene, over 90% of the food service employees acknowledged personal hygiene and regarded it as important. Inspection of personal hygiene before cooking occurred "everyday" (85.5%); however, 17.2% continued cooking after dissatisfactory personal hygiene was identified. The food service employees thought that contaminated food materials (35.3%) was the biggest cause of foodborne illness. Approximately 71.4% of the respondents answered that sanitation education and testing related to cooking were conducted "once every month". In addition, 56.4% answered that education on cooking sanitation was "lots of help" and 36.3% answered it was "very helpful". Upon examining the food service employees' awareness about cooking sanitation over 90% were aware of sanitary cooking methods, and 46.1% responded that their biggest difficulty in performing sanitary cooking procedures was excessive work duties due to a lack of food service employees.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.25-32
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• 2007

The objective of this study was to investigate the effect of the perceived importance of kitchen equipment and facilities on the hygienic performance of cooks in deluxe hotels. Cooks and chefs at 7 different deluxe hotels participated in this study. Out of 490 questionnaires administered, 456 (93.1%) were completed and 419 (91.9%) were analyzed using a statistical package SPSS 12.0. The results were as follows. First, the correlation between sanitary equipment, including HACCP system, in the hotel kitchens and the hygienic management performance confirmed the significant effect of the sanitary equipment on the performance of the cooks and chefs. Second, the sanitary facilities in the hotel kitchens greatly affected the hygienic management performance. The results also demonstrated that the sanitary equipment provided the same contribution to the performance irrespective of the job level, management type and HACCP practice. However, the sanitary facilities greatly affected the management type expecially the chain hotels. The hygienic management performance did not affect the cooking stage (before-cooking and during-cooking), but affected the after-cooking stage according to the management type and the HACCP practice, but not the job level.

• Proceedings of the SAREK Conference
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• 2008.06a
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• pp.569-574
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• 2008

Recently, the domestic remodeling market is increased in scale. This study is to develop the sanitary piping system which improves quality of life and facility performance when the aged public housing is remodeled. Above all, we found out three standard floor plans in bathrooms of the public housing. And then, the plan and section types of the sanitary piping system were developed for the on-floor piping, a construction cost of each section types was estimated to review the economical fact. Also, the field mock-up test was performed in the type of the pipe shaft with on-floor pit. In result, the developed sanitary piping system was available for the remodeling public housing without a great facility cost. Additionally, the sanitary pipe was replaced easily through the shaft and on-floor fit. And a noise was reduced to a lower unit when the water flowed down.

• Journal of the Korean housing association
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• v.20 no.6
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• pp.77-88
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• 2009

The nursing space and sanitary space are main living spaces for children in the child care center. The purpose of this study is to examine the characteristics in terms of planning by mainly focusing on the nursing space and sanitary space of the disabled child care center in Japan. Since Japan has cultural backgrounds similar to those of Korea while providing systematic child care centers according to the symptom and grade of disability, it is anticipated that this case study on the disabled child care center in Japan will help establish standards related to disabled child care centers in Korea. To conduct the study in a more efficient way, the case study was divided into the space planning of nursing spaces and sanitary spaces and the installation of sanitary tools and handrails in the disabled child care center. The findings of investigating into actual conditions were analyzed by comparing them with Japanese laws and literary and documentary records relevant to this study. Through this study, it is expected that Korean child care centers, having constantly expanded their quantitative growth, will also improve the qualitative level of their atmospheres so that they may provide more proper conditions even for disabled children to get better used to child care centers in Korea.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.251-257
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• 1994

The purpose of this study was to evaluate food sanitation training program for the improvement of food service operation in day-care centers. Subjects consisted of 55(experimental) and 25(control) foodservice employees and 33(experimental) and 20(control)directors. The results of this study can be summarized as follow: 1. The majority of child care directors(55.0%(control), 46.9%(experimental)) received food sanitation education but 70% of control and 75.7% of experimental group did not conduct any practical sanitation training for employees. 2. The employee's food sanitary practices of control and experimental did not show any significant difference at the pre-test level but only the experimental group showed a significant improvement at the post-test level. 3. The sanitary knowledge of food service employees between two groups did not show any significant difference at the pre-test level, but a significant knowledge improvement was observed at the post-test level such as food poisoning concepts and sanitary equipment maintenance only in experimental group. 4. Dicrectors' sanitary practices affected the employees' sanitary practices but directors' food sanitary knowledge did not have much influence on the employees' knowledge.

• Korean Journal of Community Nutrition
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• v.11 no.2
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• pp.240-252
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• 2006

A survey was implemented to suggest basic data for assuring the safety of cooked foods in foodbank operations. A questionnaire consisted of total 48 items including general characteristics, basic inputs and perceived importance/performance of sanitary management. One hundred twenty-eight responses among the 267 nationwide foodbanks were used for the statistical analysis. About forty-one percent of foodbanks was operated a period of 1-3 years and 43.0% of them were managed by social welfare organizations. The number of staff was only 0.5 person per operation with the whole responsibility and 1.0 with additional work, and thus most of the work was managed by volunteers. Job satisfaction was shown to be moderate and was affected by specialty and salary mostly. The facilities and equipment in foodbanks were not enough to operate and freezers/refrigerators were the top priority to supplement. Most of the respondents attended a nationwide level sanitary education program (79.7%); but complained not enough frequency of education (90%). The sanitary status of the donated foods was considered as satisfactory but some safety practices had to be improved, including personnel expenses and operating costs in the district level, a sanitary awareness of the donors and a general management of the facilities arid equipment. An assessment on sanitary management resulted in an overall average of 4.45 out of 5 points in importance and 3.85 in performance showing the high level of sanitation perception in foodbank managers. From the IPA analysis, the fields found to be improved were sanitation management during cooking and temperature control as well as cleanliness and sanitation of both transport vehicle and refrigerator/freezer. To secure the food safety in foodbanks, consequently, personnel support, supplement of facilities and equipment, intense sanitation education and development of sanitation management program is needed.

• Journal of the Korean Society of Clothing and Textiles
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• v.44 no.3
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• pp.485-498
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• 2020

Sanitary pads are used with for the sanitization of menstruation bleeding. In this research, twenty medium size disposable sanitary pads were selected from domestic and international brands in order to analyze their shape and size. Additionally, 6 sanitary pads were selected among the 20, and user experience evaluations were completed. The analysis on the shape of the 20 sanitary pads showed that straight-shape pads existed more than curved-shape pads. The means of total pad length, wing length, wing width, front pad width, back pad width, front pad length, and back pad length were 24.5 cm, 8.8 cm, 3.0 cm, 10.0 cm, 10.2 cm, 11.6 cm, and 13.0 cm, respectively. All selected pads were medium size; however, detailed sizes varied between brands. Eighty-one women participated on user experience evaluation. Participants felt that brand F was the longest and brand D the shortest. The results matched with the results on actual pad length measurement. Participants evaluated the fit of brand E most positively and fit of brand A most negatively. The current study provides valuable information for developing disposable sanitary pads.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.457-465
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• 1995

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.26 no.5
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• pp.416-425
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• 1997

• Journal of environmental and Sanitary engineering
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• v.8 no.1
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• pp.15-28
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• 1993