• Journal of the Korean Home Economics Association
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• v.43 no.11 s.213
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• pp.127-140
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• 2005

Sanitary management performance and knowledge of employees in hospital food service was evaluated by survey questionnaire to improve their sanitary management performance, analyse the weak points of sanitary management, and determine more practical and efficient alternatives of sanitation education. For this study, we selected 6 dieticians and 250 employees working in the six general hospitals larger than 400 beds in Gyeonggi and Incheon area. The questionnaire consisted of three parts: general subjects in the nutrition division of hospitals, sanitation education of dieticians, and sanitary management performance and knowledge of employees. The average ratio of HACCP related equipment and facilities of the target hospitals was relatively high at $86.5\%$. The number of sanitation education was 1.99 times/month by regular schedule and 6.47 times/month by occasional schedule. The average dietician's inspection time of cooking was 178.77 minutes/day. The average point of sanitary management performance was 4.62/5.0, showing a relatively high grade. In each region of sanitary management performance, food treatment sanitation was marked with the highest point, at 4.85, fellowed by cleaning and sterilizing sanitation at 4.65, personnel sanitation at 4.61 point and device and utensil sanitation was ranked with the lowest point at 4.53. Sanitary management performance was affected by the number of occasional education which was highest at 6-10times/month. The mean score of sanitary knowledge was 11.17/15.0. The assigned position, type of employment, status, working career and number of occasional education affected the mean score of sanitary knowledge of employees significantly. Sanitary knowledge of employees was highest in the case that occasional education was peformed at 6-10 times/month. There was no correlation between the sanitary management performance and sanitary knowledge of employees. In contrast, there were correlations between sanitary management performance and dietician's inspection time of cooking and number of employees.

• Korean Journal of Community Nutrition
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• v.10 no.2
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• pp.234-242
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• 2005

This study was conducted to evaluate the sanitary management status of school foodservice in Deajeon and Chungnam and to suggest basic data for sanitary improvement. A questionnaire was used in this study as a survey method. The subjects consist of 529 dietitians that are employed in the school ($primary{\cdot}middle{\cdot}high\;school$) foodservice. These results may be summarized as follows : $71.0\%$ of surveyed school foodservices managed separately place for contamination and uncontamination. $91.5\%$ didn't maintain adequate temperature at kitchen. A holding rate of hygiene utensils is lower in Chungnam than Daejeon. The dietitian group aged 30-34 showed significantly higher scores than other groups in personal hygiene of employees. The dietitian group graduated from a college showed significantly lower scores than other groups in purchasing & receiving, preparation, storage, food remains & waste, kitchen utensils and equipments and personal hygiene. It was significant to sowing, personal hygiene and facilities & structure by Daejeon and Chung-nam. In serving, Daejeon showed significantly lower scores than Chungnam. In personal hygiene, facilities and structure, Chungnam showed significantly lower scores than Daejeon. The foodservice group (started < 1990) showed significantly lower scores than other groups ($started{\ge}1990$) in preparation.

• Journal of environmental and Sanitary engineering
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• v.23 no.4
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• pp.55-64
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• 2008

In this study, the management and improvement of public small-scale sewage treatment facilities was investigated. In order to improve the effective management of the operation of small-scale sewage treatment facilities, treatment methods and the problems associated with sewage treatment were carefully addressed based on the data and literature. The investigation results showed that sewer pipes in rural areas should be repaired to prevent sewage from leaking and small-scale operations should be required to have effective management for pollutant loads less than 50%. Also, new methods should be developed for low concentrations of sewage. A law associated with FRP treatment facilities should be established and local governments need to supervise these operations to avoid insufficient and faulty construction. It is recommended that new facilities are built with advanced treatment techniques when the old facility can not comply with nitrogen and phosphorous discharge limits. Moreover, the study shows that nutrient and coliform treatment efficiency improves when abandoned facilities are renovated with the installation of nitrification/denitrification and disinfection processes or another advanced process.

• Journal of environmental and Sanitary engineering
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• v.22 no.4
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• pp.77-85
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• 2007

Recently, there is increasing interest in indoor air pollution. Fungal spores are one of the pollutants that is the causes of hypersensitivity reactions, bronchial asthma, allergic rhinitis. This study was performed to assess the levels of fungi concentration in public facilities and airborne fungi were collected with the air sampler using DRBC(Dichloran rose bengal chloramphenicol) agar. It was found that airborne fungi concentration were related to the humidity and the people movement. 10 genera of fungi was isolated and identified and the most common culturable fungi were Penicillium, Cladosporium, and Aspergillus.

• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.22-31
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• 2003

The purposes of this study were to compare performance of HACCP-based sanitary management and sanitation knowledge of employees in some food services (hospitals, elementary school, industry) in Inchon. Therefore, the survey questionnaire consisted of general background, sanitation performance, sanitation knowledge evaluation. The subjects were 370 employees in hospital, elementary school, industrial food service. The statistical analysis of data was completed using SPSS program. The results were summarized as follows: 99.3% of surveyed employees were female. 95.7% of employees were attended sanitation education and 76.8% of them were educated once a month. Employees in school food service showed higher academic career than the other food service employees. The food service employees' performance level was high(4.48). The performance level of school employees was significantly higher compared to other food services(p<0.001). Average score of sanitation knowledge was 16.36/20. The school food service employees' knowledge 17.03 was also higher compared to other food services. There was no significant correlation between sanitary performance and knowledge for total score. But among items of sanitary performance, a personal hygiene and food sanitary was significantly correlated with sanitation knowledge. The results of survey imply that the suitable contents and methods of education and training must be developed. Also, Financial supports to install necessary sanitary facilities are very important in order to raise effectiveness of education.

• Journal of environmental and Sanitary engineering
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• v.18 no.2
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• pp.27-33
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• 2003

This survey was performed to investigate the NOx emission factors at 3 Municipal Solid Waste Incinerators(MSWI) and 5 Power generation boilers in Seoul. The NOx concentrations were measured before and after control systems. The results were as follows. 1) The NOx reduction efficiencies of Selective Catalytic Reduction (SCR) using ammonia as reducing agent ranged from 53.7% to 89.9%. The NOx reduction efficiencies of SCR using methanol as reducing agent, Non- Selective Catalytic Reduction (NSCR) using ethanol as reducing agent and low-NOx burner were 20.8%, 29.1% and 24.7%, respectively. 2) The NOx emission factors at A-1, A-2 and A-3 facilities of MSWI were 0.786, 0.127 and 0.594 kg Nox/ton fuel, respectively. The factors of A-1 and A-3 facilities were higher than the average value of Korea. 3) The NOx emission factors at B-1, B-2, B-3, B-4 and B-5 facilities of Power generation boiler were 2.109, 0.726, 4.106, 8.378 and 5.168 kg Nox/ton fuel, respectively. The factors of B-4 and B-5 facilities were higher than the average value of Korea.

• Journal of the Korean Institute of Educational Facilities
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• v.12 no.1
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• pp.14-28
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• 2005

Functional school planning has long been considered a fundamental concept of school design. However. in planning educational facilities, it is also important to include the dimensions of comfort, convenience and healthfulness. The school lavatories and drinking fountains are one of most crucial elements for the recent changing face in healthful school design, but the number of lavatories and drinking fountains in most schools may not be sufficient to meet current needs. This study aims to suggest a guideline in designing school sanitary fixture and propose the optimal number of lavatories and drinking fountains regarded to age and sex. The survey is conducted through questionnaires collected from 998 respondents including 300 teachers In ChungNam province. Based on the results of the survey and a formulae, it is suggested that the number of lavatories be required by ratio of 30 boys per unit fixture and 22 girls per unit fixture in the elementary, middle and high school. It is also suggested that the number of drinking fountains be required by ratio of 65 students per unit fixture. The formulae proposed in this paper can be used for other plumbing fixtures required in school facilities.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.453-461
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• 1997

The purpose of this study was to assess the food service management in the welfare facilities for the elderly. Among 41 welfare facilities surveyed in food service management, 67.2% were not managed by dietitians, so the menu planning, food purchasing, management of equipment and facilities, sanitary practice, and the management of works were administered nonsystematically.

• Proceedings of the Korean Geotechical Society Conference
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• 1994.03a
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• pp.59-64
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• 1994

In order to democractically resolve the "not-in-my-backyard" (Nimby syndrome) which is widespread in Korea, the policy of the Ministry of Environmnt(MOE) is that the MOE is willing to negotiate with local inhabitants who refuse to allow the establishment of waste treatment facilities, and that such facilities will be safety and effectively constructed and managed. According to this policy, the MOE has developed a basic plan to construct 255 incinerators by the year 2001, and establish 42 sanitary landfill sites and 5 specific waste treatment facilities in 1994.s in 1994.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.576-589
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• 2009

The purpose of this study was to analyze the status of school foodservice facilities, utilities and equipment & sanitary education in provinces, This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. 1,623 schools participated in this research and Kangwondo, Choongchungdo including the metropolitan area with frequent occurrence of food bone disease were the targets of this research. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. And out of the total 1,623 schools, 815 (50.2%) were elementary schools and 808 (48.8%) were middle and high schools (p < 0.001). Most of the elementary schools, excluding 4 schools, were self-operated. In the case with middle and high schools, 81.5% (513 schools) were self-operated and 18.4% (295 schools) were contracted. When dealing with the sanitation management of school foodservice in Kangwondo and Seoul, elementary schools were less equipped with equipment and facilities than middle and high schools which proved that they were in need of improvements (p < 0.01). Schools with self-operated foodservice, in particular, were in need of preparation zone improvements. 52.3%~88.0% of stainless equipment such as utensils, spoons/chopsticks, subsidiary food tray, and food trays were sterilized by dryers. Work tables, vegetable slicers, and mincers were chemically sterilized and plastic materials were sterilized by ultraviolet rays. Data from newspapers, Internet and TV are collected beforehand and then an annual hygiene educations plan for employees are put together. Hygiene education for employees are carried out monthly through oral method.