• 한국식생활문화학회지
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• 제10권1호
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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.

• 한국식품위생안전성학회지
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• 제1권2호
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• pp.121-131
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• 1986

우리나라 요식업소의 작업 환경 및 급식되는 음식의 위생 상태를 위생 점검표 및 미생물 검사 결과를 기초로 분석, 평가한 결과는 다음과 같다. 1) 주방 및 객실의 위생 상태와 음식점 종사자의 위생 습관은 잠재적 위험성이 존재하는 불량 상태로 평가되어 요식업소 경영자와 종업원의 위생 개념에 대한 교육이 절실히 요구된다. 2) 음식에 대한 미생물 분석 결과, 요식업소의 업종 및 규모에 관계없이 탕류와 같은 높은 온도에서 조리되는 음식의 미생물적 품질은 비교적 좋았으나, 여러 단계의 생산 과정을 거치거나 실온에서 장시간 방치되는 음식 및 차게 급식되는 음식은 미생물적 품질이 낮게 나타났다. 3) 음식의 준비와 조리 과정에서 사용되는 기구 및 용기, 배선시 사용되는 식기의 위생 상태는 미생물 검사 결과, 매우 심각한 상태로 즉각적인 시정이 요구된다. 4) 식품 취급습관 및 주방의 위생환경, 음식의 조리 온도 등은 급식되는 음식의 위생 상태와 유의적인 상관 관계가 있는 것으로 나타났다.

• Animal Bioscience
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• 제34권10호
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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.

• 한국환경보건학회:학술대회논문집
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• 한국환경보건학회 2003년도 Challenges and Achievements in Environmental Health
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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.

• 한국식생활문화학회지
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• 제9권5호
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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.

• 한국환경보건학회지
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• 제3권1호
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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.

• 한국식품위생안전성학회지
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• 제3권3호
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• pp.117-129
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• 1988

서울·경기지역 도시락 제조업체의 작업환경 및 도시락의 부식인 동태전 생산과정의 위생상태를 위생 점검표 및 미생물 검사를 토대로 분석, 평가한 결과는 다음과 같다. 1) 주방의 위생 상태는 향상 가능성이 있는 보통상태로 나타났고, 종업원의 위생습관은 대·중규모 업체는 향상가능성이 있는 보통상태이었으며 소규모 업체는 위험요인이 존재하는 불량상태로 나타났다. 2) 도시락 제조업체별로 동태전의 생산과정에서 원재료와 전처리 후의 재료는 미생물적인 품질이 낮았다. 3) 조사결과 조리한 음식을 실온에서 보관하는 단계와 출고하기 전까지 조합하고 포장하는 동안 실온에서 방치하는 단계는 온도 및 소요시간이 미생물 증식에 적합한 환경이 되는 위험한 단계이었다. 4) 각 업체에서 사용하는 칼, 도마 ,행주의 미생물 수치가 높아 cross contamination의 가능성이 높았다. 5) 도시락 제조업체에서 동태전의 생산 과정중의 critical control points 는 전처리단계 , 보관단계, 조합과 포장단계 및 기구로 지적되었다.

• 한국환경보건학회지
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• 제29권2호
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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.

• 환경위생공학
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• 제17권4호
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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.

• 대한영양사협회학술지
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• 제1권1호
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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.