• Korean Journal of Health Education and Promotion
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• v.15 no.1
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• pp.79-95
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• 1998

The purpose of this study was to investigate the sanitation affairs of general restaurants. The questionnaire survey on the attitude and knowledge toward sanitation, the attitude for sanitary administration and the sanitary education was conducted against new 600 restaurateurs who were educated from June 20 to July 11, 1996, at the administration hall's division of Kyungsangbook-do in charge of food industry that offered regular sanitary education to new restaurateurs annually. And the visit survey on sanitary practice was also conducted over 93 restaurateurs who obtained the commercial license for food service business. The findings from the survey were as follows; In regard to food sanitation, some 87.1 to 88.3% got the right knowledge about the reason and precaution of food poisoning, food's frozen or cold-storage, and the disposal of products after expiration of validity term. But it was about 20.8% to 50.0% who knew right about major precaution, storage temperature in refrigerator, fermented milk product's storage temperature and validity term. There was therefore a necessity for education in food sanitation. 38.2% of the subjects placed an emphasis on sanitary storage of foodstuffs as the most important thing in sanitary management. 33.8% emphasized cooking sanitation. The environmental sanitation was counted as the most important thing by 19.2%, and personal sanitation of worker was counted by 8.8%. There was differences in what they thought the most important thing was, according to the respondent's educational level and cooker. 86.6% replied it necessary to improve the sanitary level. The respondents who were younger or had better educational level emphasized more the need for it. Concerning health examination, 90.2% replied it necessary. 81.4% answered the reason was because there was a potentiality Quests might be infected with contagious disease. 78.5% pointed the need for sanitary education, but respondents with higher educational level less emphasized its needs. As the reason for poor sanitation, restaurateur's poor awareness about it was most frequently pointed out, by 46.9%. Cooking sanitation was most frequently counted, by 38.5%, as the first thing to be improved. As the most critical point in sanitary education, 34.5% indicated food's sanitary Quality control 30.9% mentioned sanitary treatment of kitchen facilities and peripheral environment, and 27.1% emphasized the summary of the general food sanitation. 77.7% answered to correct immediately in case of violating the Food Hygiene Law, and 12.0% replied to correct in the same case if they would get the order from public official or administrative action would be taken. Respondents with higher educational level answered more to correct immediately. What they wanted the government office to do toward sanitary improvement was a fund aid an facilities and management which was pointed out by 38.9%, a periodical sanitary education by 26.3% and a on-the-spot guidance of sanitary officials by 22.3%. In view of the food service business's sanitary practice, the rate of wearing a sanitary clothes was 32.9% in city and 35.0% in county. The rate of hand-washing without soap or non-washing at cooking was 73.9%, 85%, respectively. The rate of personnel sanitation was 34.2% in city and 50.0% in county. These things indicated the sanitation was not well practiced. To improve the poor sanitary conditions of the food service businesses, it is recommended to offer institutional backing and financial aid from administrative office, and encourage restaurateurs to take pride in their job. and conduct the sanitary education effectively by sanitary education institution.

• Journal of environmental and Sanitary engineering
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• v.24 no.3
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• pp.28-36
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• 2009

We have closely examined the concentration change characteristics, emission amounts, and the material balance of hazardous air pollutants at both early and later stages of the prevention facilities. These results will be uses as the basic data when preparing for the regulatory and management plans for hazardous air pollutants. The results of the study on heavy metals illustrated that the content of heavy metals in sludge across five facilities were as follows: copper> zinc> chrome> nickel> cadmium> mercury. In terms of heavy metal content in swage sludge, the sludge in incinerating facilities other than the sludge in the D incinerating facility containing industrial water waste, was examined in order to satisfy the ocean contamination standard and fertilizer specifications. Most of the items were shown to have satisfied the emission tolerance standards in the latter part of the prevention facilities(The average elimination rate was over 90%). Therefore, it is concluded that swage sludge containing high-concentrate heavy metals needs to be incinerated rather than recycled as fertilizer.

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.195-204
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• 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
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• v.23 no.5
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• pp.582-594
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• 2008

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

• Journal of environmental and Sanitary engineering
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• v.12 no.3
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• pp.111-119
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• 1997

We met the continued population growth, contamination of both surface and groundwaters, deficiency of water resources, and increase of water demand. Wastewater reclamation and reusing system are important facilities in water resources planning aspect. The required water quality for reclamed wastewater varies with each application. This study was conducted to examine the possibilities of the wastewater reclamation and reusing on milk manufacturing wastewater. Biofiltration could reduce the COD$_{Cr}$, NH$_{3}$-N. Turbidty was reduced highly by coagulation. In conclusion, we identified the possibilities of wastewater reclamation and reusing on milk manufacturing wastewater's by biological activated carbon filter.

• Journal of environmental and Sanitary engineering
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• v.18 no.3 s.49
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• pp.11-20
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• 2003

There are two ways of reducing air pollution. One is the approach of the pollutant source control and the other one is the traffic demand decreasing approach. This study is focusing on the approach of land use planning and optimal location of urban facilities because those are the basic cause to generate transportation demands. So, the purpose of this study would be to analyze the changes of NOx and CO distribution on environmental air by functional hierarchy of urban roads and to make evaluation model of 'Transportation-Land Use -Air Pollution'. It will contribute to improve the air pollution level at same actual traffic generation according to different location.

• KIEAE Journal
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• v.9 no.2
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• pp.43-52
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• 2009

The aim of this study is to find out the solutions for an improvement of residential environment through the relation between satisfaction of residential environment and amenity awareness of the local residents in Chonnam Mokpo city. For this purpose, it is conducted a questionnaire survey of 203 local residents on the attributes of residential environment. The satisfaction factors of residential environment consist of 8 types of factors such as housing structure, stability, green tract of an avenue, convenience, housing environment, sanitary conditions, waterside facilities, and familiarity. It is analyzed that there is a great difference of the satisfaction between new town dwellers and old town dwellers in three satisfaction factors of a housing structure, convenience, and housing environment. The attributes of amenity awareness consist of 6 types of factors such as fitness, comfort, intimacy, vitality, naturalness, and brilliance. The new town dwellers have a high satisfaction in fitness and vitality factors, and the old town dwellers have a high satisfaction in naturalness factors. Through the analysis to the importance on the satisfaction factors of residential environment related to amenity awareness, it is founded that intimacy factor have importance in order of stability, familiarity, green tract of an avenue and sanitary conditions. Naturalness factor have importance in order of stability, waterside facilities, familiarity and green tract of a avenue. Fitness factor have importance in order of housing structure and sanitary conditions. Comfort factor have importance in order of stability, housing environment and sanitary conditions. And vitality factor have importance in order of housing environment, convenience and green tract of an avenue. Therefore, it is needed that the development plan of residential environment take into consideration in accordance with the importance on the satisfaction of residential environment in Mokpo city.

• Journal of the Korea Organic Resources Recycling Association
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• v.31 no.2
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• pp.39-44
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• 2023

This study was conducted to analyze problems related to non-water-soluble sanitary products during the treatment of water regeneration centers in E.T.F. and S.T.F. at a time when the demand and supply of non-water-soluble sanitary products are increasing. As a result, the improvement plan of the W.R.C. should focus on pretreatment facilities. When replacing facilities in the future, various dust removers suitable for the facility's reality will be installed in the pretreatment of S.T.F., and it is proposed to link a bar-racks screen with a comprehensive treatment device or install a comprehensive treatment device for impurities alone in the pretreatment of E.T.F.. In addition, a microscreen screen must be installed on the front end of the excretory treatment unit. to separate non-water-soluble materials, and it is necessary to secure a maintenance space for the excretory treatment unit.

• Korean Journal of Microbiology
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• v.49 no.1
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• pp.51-57
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• 2013

As facilities and equipments for learning activities in college campuses are handled by mass public, their contact surfaces may function as major routes of cross-infection of microbial pathogens. However, unlike items in cafeteria which is the typical target for campus hygiene, those surfaces are not under regular surveillance or sanitary maintenance. In this study, I made a quantitative comparison of the risk of being exposed to microbial pathogens from use of learning facilities such as classrooms and library to the risk from use of cafeteria, for about 1,500 students in a college. Regarding total coliforms as surrogate model of bacterial pathogens, exposure rates were estimated for each item in learning facilities and cafeterias by devising deterministic exposure algorithms based on bacterial abundance, contract rates and transfer rates. The exposure rate in cafeterias was 1.0 CFU/day while learning facilities imposed the rate of 0.5 CFU/day, which reaches a half of the exposure rate in cafeterias. However, 70% of students were exposed more in learning facilities than cafeteria because individuals had different frequencies in using cafeteria. Based on the results, some human-contact surfaces of learning facilities, including elevator buttons, may require regular sanitary maintenance. An efficient sanitary maintenance considering seasonality in diversity of pathogens involved with cross-infections is suggested besides improvement of personal hygiene among students.

• Korean Journal of Human Ecology
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• v.18 no.5
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• pp.1135-1145
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• 2009

This study was conducted to investigate the situation of internal facilities and sanitary management of elementary, middle, and high school foodservice in Chonbuk area. Self administered questionnaires were collected from 252 nutrition teachers and school dietitians. Statistical data analysis was completed using a SPSS 11.5 program. The results are summarized as follows: Approximately 99.2% of the subjects were women and those who were married accounted for 76.6%. Those in their 30s to 40s accounted for over 87%, those with more than 11 years experience accounted for 56.8%, and those 69.0% were regular nutrition teachers. Among the 280 school foodservice systems, 51.6% of the schools were located in urban areas and 48.0% in rural areas. About 68% of the schools prepared meals the conventional way and 32.3% prepared them the commissary way. The number of employees accounted for in the schools was 37.7% with 1 to 3 employees, 27.8% with 4 to 6 employees, and 25.4% with 7 to 9 employees. About 54% of schools have an expectance of school meal service for more than 11 years. However 67.5% of their facilities had not been remodeled since the implementation of the foodservice. As a result of the conditions of the school foodservice facilities, there were significant differences between elementary and middle & high schools; preparation room (p<0.01), toilet (p<0.01), and boiler room (p<0.01). About 62% of the nutrition teachers responded that they were dissatisfied with the situation of the facilities (e.g. size and materials of the kitchen, heating and cooling systems). The washing and disinfection methods in elementary, middle and high schools were very different, because they had no sanitizers and disinfectant guidelines. Therefore the governmental regulating agencies must review and approve of the plans prior to new construction or extensive remodeling of the school foodservice facilities. In addition, we suggest that it is necessary to provide practical sanitizers and disinfectant guidelines and other useful education.