• Journal of the Korean Dietetic Association
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• v.12 no.1
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• pp.68-81
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• 2006

The purposes of this study were to investigate the perception level about food safety of school foodservice dietitians and employees and to assess their food hygiene practice level in school foodservice operation in Chungbuk Province. A questionnaire survey of 250 dietitians and 744 employees at school food service operations was conducted and 143 and 421 respective responses were available for this study. The collected data were analyzed using SAS V8.2 for windows. The main results of this study can be summarized as follows: 98.60% of respondent school foodservice dietitians operated sanitation training programs one time or more per month. As for the reason why the program was not performed at frequent intervals, the majority of the dietitians and employees attributed it to the conventional practices. The employees' perception level of importance about sanitary training program was marked at 4.31(out of 5 scale). The employees' performance level of sanitary training program was ranked above 4.0 point(out of 5 scale) in the 26 items out of the total of 29 items. The results indicated that there was positive correlation between perception level and performance level of sanitation training program. The findings suggest that continuing sanitary education is important to ensuring food safety at school foodservice operations.

• Journal of environmental and Sanitary engineering
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• v.5 no.1
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• pp.73-82
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• 1990

This study was conducted to investigate the vibrio sap contamination of aquarium (water) in Incheon Area The results obtained were as follows : 1. V. parahaemolyticus was detected 20.4% at samples of aquarium water and not detected at underground water 2. V. unlnificus was not detected at all samples 3. Underground water was similar to aquarium water on pH and the concentration of salt 4. Underground water proved it's safety bacteriologically 5. V. parahaemolyticus was common in the sea water between July to October.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.4 no.2
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• pp.168-179
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• 1994

In some ceramic industries, worker exposure to dust, crystalline free silica and lead were determined and evaluated. The conclusions are as follows. 1. Crystalline silica in bulk samples was 10.5 % in sanitary ware industry, 9.4 % in tile industry, and 2.1 % in ceramic insulator industry respectively. The free silica content of air filter sample was 8.03 % in table ware industry, 5.59 % in sanitary ware industry, and 1.32 % in ceramic insulator industry. Because silica content in ceramic dust is relatively high, it is should be considered silica as important factor in evaluating for ceramic industry. 2. The silica contents in dust from tile, sanitary ware and table ware industries are above 5%, it should be classified as "Type" 2 dust. 3. The airborne concentration of respirable crystalline silica was $27.9{\mu}g/m^3$ in a sanitary ware factory and $5.8{\mu}g/m^3$ in a ceramic insualtor factory. Three of ten samples sampled the above factories were exceeded the occupational exposure levels, $100{\mu}g/m^3$. 4. Geometric mean(GM) of total dust in 11 factories was $1.00mg/m^3$ and GM of respirable dust concentration in 5 factories was $0.33mg/m^3$. Sanitary ware industry had the highest concentration of total dust, $1.62mg/m^3$ and of respirable dust, $0.88mg/m^3$. 5. Average lead concentration in air was $0.05mg/m^3$ in glazing process of 2 factories manufacturing table ware. Five of ten sample(50%) were exceeded $0.05mg/m^3$. Therefore lead exposure in pottery industry should be considered as important problem.

• Journal of environmental and Sanitary engineering
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• v.17 no.4
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• pp.39-46
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• 2002

The purpose of this research was to get an alternative idea about the situation and problems of domestic pest control company We performed a questionnaire survey of 105 companies to find the situation and problems of pest control companies with and with out lincensed sanitarians. The investigation revealed the following issues and the conclusions summarized. 1. Companies with lincensed sanitarians have shown to put forth hygenic safety(62%) as first priority as to companies without sanitarians neglect hygenic safety and rank financial benefit(40%) as their priority. 2. Companies with lincensed sanitarians have directions on its use of pesticides but the companies without inspectors rely only on field experiences. 3. Companies with lincensed sanitarians are known to use the safety equipment. To the contrary, companies without sanitarians worked without the proper safety equipment safety gear. 4. Companies with sanitarians been regularly received educational Programs on chemicals used in the pest control. And then companies without did not have my other educational programs for chemicals they used.

• Journal of the Korean Society of Safety
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• v.33 no.6
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• pp.8-14
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• 2018

Recently, serious problems occurred such as insecticide eggs, sanitary pads with carcinogens, radon(Rn) emitting beds in domestic. It had not been establishing the inspection system to evaluate safety and human harmfulness before occurring real accidents. This research was conducted to test preliminary experimental inspection for consideration of safety insensibility. The influence of corrosion of metals and plants was studied through aerosol type spraying of agricultural pesticide products coming into the market. These products contain primary three insecticide ingredients(Flufenoxuron, Etoxazole, Fipronil) in recent accidents. Visual examination, SEM-EDS and optical microscope were used for the analysis for corrosion effect. Results show that a lot of ingredients contain in the crop protection products, and various type of corrosion exist in the surface of metals and plants. Therefore, it is necessary to provide health warning and accurate range of use for crop protection products containing insecticide ingredients.

• 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 the Korean Home Economics Association
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• v.42 no.9
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• pp.99-109
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• 2004

In residential spaces, sanitary zones are where the most basic needs of human beings are met and are used by all members of the family. A high level of privacy is therefore required in their use. This research studies the current state of sanitary zones in collective houses and in detached houses from a comparative perspective first, and then analyses the satisfaction and dissatisfaction requirement levels of dwellers of each house in comparison so as to provide data to formulate a new design for sanitary zones that is suitable for each dwelling house. The results of this research are as follows. (1) The questionnaire respondents were mostly in their 30s and 40s (99.1% in total), and lived in a nuclear family system (87.7%). (2) The number of sanitary zones was found to be more than 2 in 62% of collective houses and in 60.7% of detached houses, which leads us to conclude that non-dwelling spaces are increasing in both types of houses. (3) Of the housing facilities,13% of collective houses and 9% of detached houses were equipped with a bidet. Both percentages are very low but it needs to be noted that the percentage is relatively high in collective houses. In safety facilities, the ratio of houses furnished with safety handlers for the aged was very low in both types of houses. (4) The residents of collective houses showed high levels of dissatisfaction with regard to the problems of storage space and steam production, while residents of detached houses expressed high levels of dissatisfaction with regard to the heating system, colors of finishing materials, size, dampness, steam production, and storage space.

• Journal of environmental and Sanitary engineering
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• v.20 no.2 s.56
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• pp.21-28
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• 2005

Soy sauce is one of the most Korean representative and traditional seasoning sauce, which occupied about 150 million won of 550 billion won in the domestic sauce market. There are many arguments over the safety of the soy sauce made from acid-hydrolyzate. This study on the use pattern of soy sauce in the popular restaurants. Surveyed restaurants were 106 places in Uijeongbu-city The results of this study showed that the highest number of chemical soy sauce which was mixed with acid-hydrolyzated and commercial fermented soy sauce on surveyed restaurants. These results suggest that necessitate the requirements of establish of concerns for food safety again.

• Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.226-229
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• 2011

This study was conducted to develop a proficiency test (PT) specimen for the enumeration of Escherichia coli, a sanitary indicative bacterium, in molluscan bivalve shellfish. The common mussel Mytilus edulis was chosen as a matrix for the PT specimen. Mussels were artificially bioaccumulated for approximately 3 h with E. coli culture. After determining the homogeneity of samples, samples were distributed to 17 participants involved in the proficiency testing program. The enumeration of E. coli was performed by the most probable number method of the American Public Health Association. Statistical evaluations of the results obtained from inter- and intra-laboratory variation indicated no significant differences in the accuracy of these techniques between participants, indicating z-scores of ${\leq}{\pm}2$ and suggesting that preparation of the PT specimen for enumerating E coli in shellfish was successful.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.237-249
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• 2010

The purpose of this study is to present an actual sanitary management conditions and an education plan for school foodservice employees. For assumption verification of this study, basis statistical analysis, factor analysis, and reliability analysis using SPSS V14.0KO were used. Also, regression analysis was conducted for it. The sanitary management actual conditions were shown that a foodservice practice level of middle and high schools was higher than elementary schools. In a scale way, sanitary management conditions of small group schools(500 students below) were lower than large group schools(500~1,000 students). Therefore, it was demanded especially for their employees to manage elementary schools and small group schools. It showed that sanitary consignment education was held irregularly at outside was more effective than the education was held regularly at inside. All the related workers at school foodservice should supply safe foods to schools through more effective sanitary education plan based on the results of effective actual sanitary management conditions.