• Journal of Nutrition and Health
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• v.47 no.4
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• pp.300-312
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• 2014

Purpose: This study was performed to examine the sanitary knowledge level and degree of HACCP (hazard analysis critical control point) practice in school culinary staff in order to provide basic information for improving hygiene of school meals. Methods: Exactly 305 culinary staff members were selected from elementary, middle, and high schools in 14 cities and rural areas, including whole administrative districts in Chungnam province. Surveyed schools were selected by convenience sampling, and one subject was selected randomly from each school. Surveys were taken by self-administered questionnaires developed by researchers and questionnaire were distributed and collected by postal mail. Results: Sanitary education administered by school dietitians to culinary staff was more frequent and longer in elementary schools, followed by middle and high schools (p < 0.001). Sanitary knowledge level and degree of HACCP practice, except for a few CCP or CP of culinary staff, were highest in elementary schools and middle school followed by high schools (p < 0.05), respectively. School class was negatively correlated with sanitary knowledge level of culinary staff (p < 0.01), and frequency of sanitary education was positively correlated with sanitary knowledge level of culinary staff (p < 0.01). Sanitary knowledge level of culinary staff was positively correlated with degree of HACCP practice (p < 0.01). School class, daily frequency of meal service, work experience, rice washing machine, and total score of sanitary knowledge were significant variables influencing degree of HACCP practice in culinary staff. Conclusion: The above results show that the following points should be considered to improve hygiene of school meals. Sanitary education should be administered more frequently by school dietitians to culinary staff, especially to those in high schools, which showed the lowest sanitary knowledge level and degree of HACCP practice. In addition, facilities and equipment required for HACCP practice should be supported in small-sized elementary schools.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.573-582
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• 2016

The objective of the current study was to compare the execution of hygiene and safety management according to the characteristics of children's food service stations, with the ultimate objective of providing sanitary and safe food service to children. To this end, the study conducted surveys of 73 public and private pre-schools with fewer than 100 children in district A from July 30 to October 31 2015. The differences were evaluated by t-test and analysis of variance. The confidence and validity of the results were analyzed by six food ingredient and facilities management questions, three personal hygiene and facilities management questions, four environmental management questions, and five storage and treatment management questions; for a total of 18 questions. The cumulative distribution of the four factors was 61.569%, and the Cronbach's alpha was 0.821, which indicated that the results were reliable. The results revealed that public pre-schools (a) and home-based pre-schools (b) had different levels of food ingredient and facility management, but no differences in the number of cooks, number of children served, type of food distribution, and the existence of mass food service facilities. The results of the study may be used to develop hygiene and safety management manual and educational contents to promote the health of the children served.

• Proceedings of the Korean Geotechical Society Conference
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• 2008.10a
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• pp.259-266
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• 2008

In the past, MSW (Municipal Solid Waste) disposal was typically done by recycling, incineration, or landfilling. In South Korea prior to the late 1950's, land burial was usually accomplished by disposal in an open dump. Currently, with increasing concerns and environmental recognition, MSW disposal and landfilling is more restricted. MSW landfill facilities have been developed with certain design and construction specifications. However, these methods have a space for improvement. MSW landfill facilities follow a step wise approach of design, construction, operation and closure management after use in agreement with established environmental and sanitary standards. This study intends to give a technical guidance for installation and consideration of newly established MSW landfill facilities, and also provide an establishment and regular inspection of MSW landfill facilities.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.902-905
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• 2001

This study was carried out to investigate the sanitary conditions for foods providing in food service facilities such as convenience stores, flour stores, resting places in expressway and fast food stores in Kwang-ju city from May to September 2001. The samples were kimbabs and hamburgers, and were tested for indicative microorganism and food poisoning organism. and food poisoning organism.

• Korean Institute of Interior Design Journal
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• no.40
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• pp.109-116
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• 2003

The space planning and interior layout of recovery unit should be determined carefully for patient's nursing and observation which is considered to prevent infection and to cope quickly with emergency situation after surgical operation. Recently, the recovery unit in medical facilities is planned and managed without consideration of operating system, sanitary facilities and prior condition of space. Therefore, there is required to the logical criterion of architectural planning for patient's recovery unit which is concerned about opinion of medical team, anesthetist, sanitarian, architect and patient as a user. As the result, this study would apply to design guideline for the architectural planning of patient's recovery unit.

• Korean Institute of Interior Design Journal
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• no.23
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• pp.74-84
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• 2000

The objective of this study is to develop the evaluation checklist in the public interior spaces for the elderly and the Disabled people. The propriety and intensity of three architectural codes and two standards were examined by comparing with each other and the score was made according to the value. Findings revealed that Korean accessibility code had more mandatory items than others. The essential items to the handicapped's behaviour should be preserved, but less important things could be reconsidered. Also Korean code stressed the vertical moving equipments. But Swedish code had obligatory items in fire refugees facilities, and American code emphasized the corridor and sanitary facilities. Therefore, American and Swedish mandatory items and recommendations which were not addressed in Korean code and guidelines should be considered to apply to ours by investigating a user's problems and adaptation. This research can be used as a basic checklist for public spaces by users as well as guidelines of final design.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.103-109
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• 1991

The purpose of this study was to evaluate the foodservice management practices in day care centers in order to provide basic information and guideline for development of foodservice facilities standard model and sanitation manuals. Basic survey and evaluation were done for 24 day-care centers categorized in four groups. General foodservice management practies, status of equipment, and hygienic conditions were evaluated. The results of the survey showed the followings: the cost of lunch and the cost of interim snack varied very much among each group; development of standard recipe as well as purchase of foods were not done by an expert; the hygienic condition of kitchens and dining-room needed more attention for improvement; the sanitary practies of employees showed potential problems; kitchen facilites were not standardized, especially only 20.8% of the facilities were equipped with the three-compartment sink, which was regarded as essential.

• Journal of the Korean Institute of Landscape Architecture
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• v.50 no.5
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• pp.13-29
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• 2022

According to the revision of the Convenience Act for Persons with Disabilities, parks and park facilities where the first park development plan is established after December 4, 2021 are mandatory, and parks must be equipped with convenience facilities for the disabled. Hence, this study aims to derive the improvements of the park evaluation index by analyzing the park certification evaluation index, the building certification evaluation index of park facilities, and the evaluation reports of the current certification status cases. As a research method, first, the certification of parks and park facilities were compared and reviewed with the Park Green Act, and differences in the certification process and certification performance were compared and analyzed. Second, differences and common items were derived by analyzing barrier free (BF)-certification evaluation indicators for parks and buildings. Third, improvement plans were derived after analyzing differences and problems in 4 BF-certified parks and four building certification cases of park facilities in certified parks, focusing on the self-evaluation report and examination results. As a result of analyzing the park and building evaluation indicators, the items for which the evaluation purpose, evaluation method, and evaluation items were commonly applied to 7 access roads for each facility, 5 parking areas for the disabled, 2 guide facilities for information facilities, 14 in 5 categories of sanitation facilities, and 1 for other facilities. In the case of sanitation facilities, there is no case where it was evaluated as a park. If the park does not have an attached toilet, the park is certified as a building. Hence, it would be essential to establish the concept of an attached toilet and discuss the application of the evaluation index on the park sanitation facility. The score of buildings in parks and park facilities was lower than that of the self-evaluation results, and the certification grades of buildings declined in three cases. The items with the highest standard deviation were BF walking continuity for parks and the path to the main entrance among access roads for buildings. As a result of analyzing the park and building evaluation results of 19 common evaluation items except for sanitary facilities, the difference in the grades of the evaluation items for each case site except for one item appeared. Therefore, applying common detailed calculation criteria for items evaluated in common with parks and buildings is needed. Since sanitation facilities have no cases of park certification and are not certified as buildings, it is essential to establish the concept of attached toilets and discuss the application of park sanitation evaluation indicators. It is necessary to develop an evaluation index suitable for the characteristics of the park, such as adjusting the items that are not evaluated in parks and establishing an evaluation index considering the ones of parks. It expects that this study would be used as primary data for improving park certification indicators.

• Journal of agricultural medicine and community health
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• v.31 no.1
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• pp.21-34
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• 2006

Objectives: The purpose of this study was to investigate the knowledge, attitude and practice toward sanitary administration of the new restaurateurs, to carry out the sanitary management of business for improvement of sanitary level, and to provide basic data which were necessary for sanitary education of the restaurateurs. Methods: The self-recording survey on the attitude and the knowledge toward the sanitation, the sanitary administration, and its education was conducted against new 393 restaurateurs by the administrative division of Gwangju city in charge of the food industry which put in the regular sanitary education annually for the new restaurateurs. Results: In regard to food sanitation, some 87.9% to 94.4% got the right knowledge about the reason and precaution of food poisoning, storage methods of frozen or cold food, and the disposal of product after expiration of validity term. But it was about 56.0% to 63.0% who knew right about the cause and the major precaution of food poisoning, storage temperature in the refrigerator. 30.6% of the subject placed an emphasis on personal sanitation of the workers as the most important thing in the sanitary management. 83.6% replied that it was necessary to improve the sanitary level. Concerning the health examination, 78.3% replied it was needed. 76.4% pointed the need for education, but respondents with higher educational level less emphasized its needs. It was most frequently pointed out by 71.6% restaurateur's poor awareness about it. 36.7% indicated the environmental sanitation like facilities in the restaurants as the first thing to be improved. The rate of personal sanitation was 43.7%. Conclusions: To improve the poor sanitary conditions of the food service business, it was recommended to offer institutional backing and financial aid from administrative office, to encourage restaurateurs to take pride in their job, and to conduct the sanitary education effectively by the technical education institution.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.918-925
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• 2015

An investigation was conducted to evaluate the hygienic status of 33 high school foodservice systems in Yongin city by using hygiene management guide checklist, ATP bioluminescence assay and microbe inspection petrifilm (APC, coliform group, Staphylococcus aureus) of food utensils during use. The 22 hygiene management guide checklist items about facilities, personal hygiene, food control, distribution, washing and disinfection had good grade but there were some inadequate behaviors on observation. The inspection results showed their sanitary condition met the level B of the recommendation of Korea method, it means sanitary management system get settled but more practical CCP system was needed. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged 425~2,552 RLU on gloves, 541~70,251 RLU on apron, 1,596~88,490 RLU on working desk, 1,177~263,813 RLU on sterilizer grip, 715~32,814 RLU on sterilizer shelf, 114~619,725 RLU on refrigerator grip, 677~319,007 RLU on refrigerator shelf, 71~196,725 RLU on freezer grip, 1,535~233,375 RLU on freezer shelf. APC ranged $66.7{\pm}29.0CFU$ on freezer grip, $102.1{\pm}35.9CFU$ on refrigerator grip, $45.4{\pm}28.2CFU$ on heating cabinet grip, $58.8{\pm}40.4CFU$ on sterilizer grip, the number of coliform group ranged $5.6{\pm}4.9CFU$ on freezer grip, $9.1{\pm}8.7CFU$ on refrigerator grip, $1.2{\pm}1.1CFU$ on heating cabinet grip, $4.5{\pm}4.4CFU$ on sterilizer grip. S. aureus ranged $8.0{\pm}5.6CFU$ on freezer grip, $12.2{\pm}9.6CFU$ on refrigerator grip, $2.1{\pm}1.6CFU$ on heating cabinet grip, $11.6{\pm}6.4CFU$ on sterilizer grip.