• Journal of The Korea Institute of Healthcare Architecture
• /
• v.10 no.1
• /
• pp.59-68
• /
• 2004

The sanitary arrangements and Toilets are very important for a barrier-free environment of university education. this paper try to provide basic evaluation of the sanitary arrangements for disabled person in university. To accomplish this purpose this study has analyzed with questionnaire quantitatively and qualitatively the 188 universities. As the result, from the barrier-free environmental evaluation of the sanitary arrangements, the large-scale university and the university with special admission rules for the disabled person are highly evaluated, while the small-scale university and the university without special admission rules are done low.

• Wind and Structures
• /
• v.1 no.3
• /
• pp.243-253
• /
• 1998

The paper deals with numerical analysis of interference galloping of two elastically supported circular cylinders of equal diameters. The basis of the analysis is quasi-steady model of this phenomenon. The model assumes that both cylinders participate in process of interference galloping and they have two degrees of freedom. The movement of the cylinders is written as a set of four nonlinear differential equations. On the basis of numerical solutions of this equations the authors evaluate the correctness of this quasi-steady model. Then they estimate the dependence of a critical reduced velocity on the Scruton number, turbulence intensity and arrangements of the cylinders.

• Korean journal of food and cookery science
• /
• v.23 no.2 s.98
• /
• pp.195-204
• /
• 2007

The objective of this study was to analyze dietitians' sanitary practices and perceptions of obstacles according to HACCP. Questionnaires were administered to 94 elementary school dietitians in the Gwangju and Jeonnam Regions of South Korea. The data were evaluated by a 5 scale Likert method and statistically analyzed The results of the study are as follows. Each subject was generally characterized as a university graduate 79.8%, with 10 to 15 years experience 37.6%, and in her mid to late thirties 39.4%. We found that direct management was the highest occurring form of food service system 96.8%. With regards to the type of food service operation quantitative service as 60.6%, and partial self-service was 30.9%, 89.4%of all served only lunch. In all, 93.6% of the teams collaborated, while their organic collaboration was 64.9%. When HACCP was applied, sanitary practices scored an average of 4.83, which was significantly higher than 4.62 when HACCP was not applied. The dietitians' perception of sanitary practices was as very high 4.75 of 5. Sanitation, in regards to food management, scored 4.89 among the detailed items. This proves that in relation to food management, sanitation is considered most important. When HACCP was not applied, the perception of obstacles was, on an average, 3.07, which was higher than 2.74 when HACCP was applied. The results for the detailed items, which focused on sanitary practices and different perceptions of obstacles according to HACCP, were as follows. When HACCP was applied, a high mean of 3.32 occurred for facilities and utilities shortages followed by degree of cooperation at 3.22, and then monitoring at 3.01. The item that dietitians viewed as the biggest obstacle was lack of departmental budget support (M=3.46). Other serious obstacles were facilities, facility sanitation, and utility shortages (M=3.38), as well as the aappropriateness of machines and cooking utensils and arrangements in the dining room (M=3.28). Stepwise multiple regression was used to better understand how much these perceptions of obstacles would influence sanitary practices when HACCP was applied. The item analysis of the HACCP obstacles proved that persons involved in food service, except the food service employees, didn't cooperate enough with their food service employees. As a result, this lack of cooperation had a negative effect on sanitary practices. Accordingly, it is necessary to determine the causes of for lack of cooperation and attract the active attention of those involved.

• Journal of the Korean Society of Food Culture
• /
• v.2 no.2
• /
• pp.163-167
• /
• 1987

To determine and improve the holding machinery for the productin of convenient food (Dosirak) making Compnay in Seoul and Kyeongkido, a survey was conducted of 16 relative companys in 1986. The majority of the holding machinery are composed to work table, sink, rice cooker and fryer. It is necessary that the machinery are reinforced like packaging machine, air cleaner, cold and refrigeration room, sanitary arrangements.

• Korean Institute of Interior Design Journal
• /
• v.20 no.4
• /
• pp.201-210
• /
• 2011

This study is on the space planning of accommodation area in accommodation barge, which is a kind of offshore plant supply vessel providing workers with exclusive accommodation facilities. Firstly, the space layout of accommodation area is analyzed using the general arrangement drawings of 10 actually-built accommodation barges currently in use. Secondary, the design guides and standards for living quarters of offshore plants issued from overseas classification societies such as ABS, NORSOK etc. are analyzed and based on the analysis design guidelines for accommodation area of accommodation barge are newly suggested. Thirdly, a model of accommodation area in accommodation barge is set up and space arrangements and movement lines for each deck of the accommodation area of the model are planned. Fourthly, cabins, dinning room and galley, recreation spaces, and sanitary spaces of the accommodation area of the model are planned. The results of this study may be summarized as follows. An accommodation barge has 'barge deck' for small scale work and material storage, and 'accommodation area' for the living and resting of workers. The accommodation area is made of workers accommodation sector, service sector, crew sector and business sector. The interior design guidelines for accommodation area of accommodation barge should be made soon by Korea Register of Shipping.

• Journal of Environmental Health Sciences
• /
• v.7 no.2
• /
• pp.73-87
• /
• 1981

Generation of Solid Wastes grew rapidly with the increase of living standard of the people in Korea recently and their composition was more complicate. The weight of Solid wastes generated in Seoul into year of 1979 was about 420 million tons which required 1.5 million $m^2$ of burial land and daily generation for person was 1.6kg. The Composition of more than 80% ash contents was suitable for sanitary landfill but recently ash was decreasing while paper, synthetic materials, glass etc, increasing and alternative method had to be found to dispose the wastes properly. Weight and Composition of Wastes by season and living standard were surveyed for one year from June 1980 to May 1981 in Seoul. Disposal mathods by waste composition was studied. Results were summarized as follows: 1) Each component stored separately at generation point was to be collected and to be reused or disposed by public organization or private company. Some incentives have to be arranged. 2) Wastes collected from household were transfeted to about 420 temporally storing places and transported to two dumping areas by about 700, 4-8 tons trucks which droped litters on the streets. Large dumping lots should constructed along the western coasts and the wastes would be transported through big container trucks or trains to the lots. 3) Ash contents decreased to 40-70% while garbage, synthetic materials, paper increased and they are two to three times in summer of those in winter. Ash in affluent residential areas is less than 50% of whole wastes while that in poor apartment and residential areas is 60-70%. 4) Large dumping places should be constructed along the western coasts which are not far from Seoul because no suitalbe lands are available, and proper leakage protection arrangements should be made.

• Journal of Food Hygiene and Safety
• /
• v.37 no.3
• /
• pp.181-188
• /
• 2022

Despite the recent increase in the consumption level of the processed meat-byproducts, the health and safety issue has consistently been raised in the processes of production, distribution and consumption. The purpose of this study is to analyze and evaluate the microbiological hazard elements in the Korean sausage, "Sundae," to present not only the safety standard of meat by-product vendors based on HACCP (Hazard Analysis Critical Control Point), but also the quality control criteria and sanitary arrangements of small manufacturers. For the study, the microbiological hazards in 24 raw materials, 7 manufacturing processes, 40 facilities and tools, 17 workplace environment, and 12 workers were analyzed. The analysis revealed the hazardous elements in the initial stages with 6.28 and 4.07 log CFU/g of total aerobic count and coliforms, respectively, detected from the porcine blood and 3.23 log CFU/g of coliforms from the porcine small intestines. The result also showed that the total aerobic counts and coliforms in the process of mixing and filling process exceeds the standards in the hygiene guidelines by Natick with the total aerobic counts of 5.23, 5.45 log CFU/g, and the coliforms of 3.25, and 3.31 log CFU/g, respectively. Although the detected total aerobic count and the coliforms in the filling and washing rooms exceeded the standards, it was found that the total aerobic count was significantly reduced by 98% after cleaning and disinfecting and no coliforms was detected in any process thereafter. In order to achieve high level of safety in the manufacturing processes of Sundae, the separation of washing and disinfection room from the other sections and the sanitation control of the workers must be preceded, along with strict monitoring in the storage and distribution processes. The study raises necessity for additional studies for the safety evaluation of the processed meat-byproducts and further researches on the validity of the critical limits.