• Journal of the Korean Society of Food Culture
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• v.10 no.1
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• pp.1-10
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• 1995

The purpose of this study is to identify potentially hazardous factors which can contribute to the outbreak of food borne disease and present more practical management methods in terms of sanitary management of cooking equipment and personal hygiene. 230 Korean-style restaurants in Seoul were surveyed in the same manner on the published study-A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (I). Sanitary check-lists were developed to evaluate the sanitary status of cooking equipment and personal hygiene of employee. The sanitary condition of cooking equipment the maintenance of refrigeration, food habits and personal hygiene were assessed by the sanitary score. The sanitary condition of cooking equipment, the maintenance of refrigeration as well as food habits and personal hygiene employee was in good condition. The effective sanitation education and training for good service workers should be practice for the improvement of sanitary management of cooking equipment and personal hygiene.

• Journal of Food Hygiene and Safety
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• v.1 no.2
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• pp.121-131
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• 1986

Four types of restaurants in Seoul city area were aSsessed in terms of the sanitary conditions and practices, and the microbiological quality. Sanitary check-lists were developed to evaluate the sanitary condition of sampled restaurants. Subjective samples were randomly selected based on the distribution factors of areas, types, and sizes. Microbiological tests on foods, equipments, and utensils were done according to standard procedures and included total plate count and coli forms. Singnificant differences among types or sizes were determined by using one-way analysis of variance. Correlation coefficients were calculated to determine significant relationships between sanitary scores and microbiological counts. The results of the study are summarized as follows: 1) Sanitary condition of kitchen and dining areas as well as the sanitary practices of employees were evaluated as the unsatisfactory state with potentially hazardous practices observed. 2) The microbiological quality of food items with high cooking temperature was in good condition, but most food items showed high levels of microbiological counts mainly due to the improper food handling practices of employees. 3) The sanitary conditions of equipment and utensils which were used at preparation and cooking phases, and food containers which were used at the serving phase, were crucial. Serveal guidelines were suggested for the improvement of the working environment as well as the food Quality.

• Animal Bioscience
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• v.34 no.10
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• pp.1653-1662
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• 2021

Objective: This experiment was conducted to investigate the effect of insoluble cellulose supplementation to diets on the growth performance, intestinal morphology, the incidence of diarrhea, nutrients digestibility, and inflammatory responses in altering environmental conditions of animals housing. Methods: A total of 108 male pigs (Duroc×[Yorkshire×Landrace]) were randomly allocated to one of three dietary treatments (cellulose 0%, 1%, 2%) and two environmental conditions (good sanitary condition vs. poor sanitary condition) to give 6 replicate pens per treatment with three pigs per each pen at 14 days post-weaning. Results: Pigs were in good sanitary condition had higher average daily gain (p<0.01) and improved feed efficiency (p<0.05) from day 1 to 14 after weaning compared to their counterparts. The interactions were found between environmental conditions and dietary treatments (day 7: crypt depth [p<0.01], villous height to crypt depth [p<0.001]; day 14: crypt depth [p<0.001], villous to crypt ratio [p<0.01]) in ileum morphology. Crypt depth was decreased (p<0.05), and villous to crypt ratio was increased (p<0.05) only in poor sanitary conditions. Pigs exposed to the good sanitary condition had higher (p<0.05) apparent ileal digestibility (day 7, gross energy; day 14, dry matter), apparent total tract digestibility (day 14, dry matter and crude protein) compared to pigs housed in the poor sanitary condition. Meanwhile, pigs fed a diet supplemented with 2% cellulose had decreased (p<0.05) apparent ileal digestibility (day 7, dry matter; day 14, crude protein), apparent total tract digestibility (day 7, dry matter; day 14, crude protein, gross energy) compared to pigs fed a diet supplemented with 0% or 1% cellulose. Conclusion: Our results indicated that a diet supplemented with 1% cellulose increased villous to crypt ratio, however feeding a diet containing cellulose (1% or 2%) impaired nutrient digestibility for 14 day after weaning in both good sanitary and poor sanitary conditions.

• Proceedings of the Korean Environmental Health Society Conference
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• 2003.06a
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• pp.174-176
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• 2003

A survey was conducted to investigate the sanitary condition of school kitchens in one region of Korea. A self-administered questionnaire recommended by the Korea Ministry of Education & Human Resources Development (MOEHRD) was offered to a random sample of dieticians of twenty-five elementary schools for food, sanitation and safety inspection of their kitchens. Air temperature, relative humidity, and airborne microbes in the kitchens were monitored during food preparation, processing and service. The inspection results showed their sanitary condition met the level B of the recommendation of the Korea MOEHRD. The range of air temperature of the kitchens was 21.4∼22.4$^{\circ}C$, and the range of relative humidity was 62.4∼69.6%. The microbiological evaluation of kitchen samples indicated aerobic plate count levels from 22.5 to 26.5 CFU/15 min. These results indicate that the levels of sanitary condition of kitchens in the schools were not satisfactory for safe foodservice although the inspection showed good results. This study suggests that the school kitchens should be monitored and strict inspection is necessary.

• 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.

• Journal of Environmental Health Sciences
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• v.3 no.1
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• pp.48-52
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• 1976

A study was carried out to investigate the sanitary condition of 107 wells in Jungil Ri, Kyunggi province and Daeso Ri, Choongbuck province, from July 1, to August 30, 1975. In this study, coliform groups were examined by the membrane filter method as well as general sanitary condition, pH value, ammonia nitrogen, hardness and water temperature. The following results were obtained: 1. Average value of general sanitary condition in the wells were 15$\circ$C in temperature, pH 6.4, hardness 124ppm and Cl ion 34ppm. 2. Coliform group was positive at all out of 30 open wells and 33 out of 45 pumped wells, while only 7 out of 32 tap water in the simple typed water supply system showed the evidence of coliform groups. 3. The positive rate of ammonia nitrogen revealed 13% out of 107 wells and that of nitrite nitrogen was 36.4% and 6 wells rate of 5.6% were ammonia nitrogen and nitrite nitrogen positive at same time. 4. Colflorin group positive of 32 tap water in the simple typed water supply system 3(27%) out of 11 samples with no residual chlorine, 3(17%) out of 17 with 0.1 to 0.5ppm, 1 out of 3 with 0.6 to 1.0 ppm and none out of 1 with 1.1 to 1.5 ppm.

• Journal of Food Hygiene and Safety
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• v.3 no.3
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• pp.117-129
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• 1988

Packaged meal manufacturing establishments in Seoul city and Kyungkido province were assessed in terms of the sanitary conditions and practices, time and temperature, and microbiological quality. Sanitary check-lists were developed to evaluate the sanitary condition of sampled packaged meal manufacturing establishments. Microbiological tests on.food containers, equipments, and foods in various phases of product flow were done. The results of the study are summarized as follows; 1) Sanitary condition of kitchen.and sanitary practices of employees in.large and medium establishments were evaluated as the some improvement required in order to meet all standards. But sanitary practices of employees in small establishments were evaluated as the unsatisfactory state with negligence or ignorance of safe practice. 2) The microbiological quality of basic ingredients and food materials after pre-preparation were poor. 3) Time and temperature data indicated that phases of holding ingredients at room temperature after cooking, assembly and packaging before delivery were critical. 4) Microbiological test results for food containers, equipments indicated that sanitary conditions of stainless steel ware, knife, wiping clothes and cutting board should be improved promptly. 5) Critical control points identified were ingredients, pre-preparation, Holding, and assembly and packaging. 6) Guidelines were suggested for effective quality control of packaged meals production.

• Journal of Environmental Health Sciences
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• v.29 no.2
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• pp.87-93
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• 2003

A survey including an inspection was conducted to assess the sanitary condition of kitchens in the school food-service programs and to prepare background data for improving the safety of school meals. The survey was carried out over a two-month period (September-October, 2001). A self-administered questionnaire recommended by the Korea Ministry of Education & Human Resources Development (MOEHRD) was offered to a random sample of dieticians of twenty-five elementary schools in one region of Korea about food, sanitation, and safety inspection of their kitchens. Air temperature, relative humidity, and airborne microbes in the kitchens were monitored during preparation, cooking, and service. The inspection results showed their sanitary rendition met the level B of the recommendation of the Korea MOEHRD. The range of air temperature of the kitchens was 21.4~22.4$^{\circ}C$. and the range of relative humidity was 62.4~69.6%. The microbiological evaluation of kitchen samples indicated aerobic plate count levels from 22..5 to 26.5 CFU/15 minutes. Although the results of inspection show that the levels of sanitary condition of kitchens in the schools were good, they are not satisfactory for safe food-servile because the temperature and humidity levels are high. This study indicates that the school kitchens should be monitored and strict inspection is necessary. The legal standards for school food-service should include standards for kitchen air temperature, relative humidity, and airborne microbes.

• Journal of environmental and Sanitary engineering
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• v.17 no.4
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• pp.19-28
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• 2002

We concluded to analysis the air condition of city area in the Chungbuk province by pollutant concentration and weather survey data to used from the data of Air Pollution Monitoring System until September in 2002 from 1998. The results of this study is to prove out the pollutional phenomena and effects in the each area of Cheong-ju & Je-cheon city and to provide the basic data of comfortable environmental condition in the province. Also, we provide environmental statistical dat for the inhabitants in the province as the present condition analysis of air pollution. We got the conclusion of having air condition as clear state in Chungbuk Province from our analytical results.

• Journal of the Korean Dietetic Association
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• v.1 no.1
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• pp.43-53
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• 1995

The foodservice operation in SEVERANCE dietetic department was assessed to evaluate and improve the foodservice quality product in and served. The survey questionnaire consisted of the general background / its evaluation of quality / sanitary condition / patient's taste. The survey has been done since 1987. The following results are based on the survey done on the July second, 1994. It was done for every patient and the percentile of data collection was 80.8. All data were analyzed through Chi-square, t-test, ANOVA, Correlation, Multiple Regression(ENTER). The results are as follows 1. Patient's perception, variety in fooditems, food's temperture was not bad'. 2. The intake of meals was 60-65% for meat, 65-70% for vegetable, and 50-55% for kimchi. Bad appetite(30.2 %), poor displays of food( 13.2%), and lack of variety of fooditems were responsible for the residue. 3. Foodservice and sanitary condition were excellent. 4. The patient's demend for nutritional deucation was high though only a few(7.6%) were educated. 5. Patients' satisfaction with the department was significantly(p<0.001) different from that with other medical department. 6. Patient's satisfaction was influenced and determined by menu's variety, sanitary condition, age, length of stay and food's temperature.