• 한국식품조리과학회지
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• 제19권3호
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• pp.339-353
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• 2003

The rapid increase in food borne illness outbreaks in Korea has been one of the major threats to the Nation's Health. Foodservice establishments have been identified as the major place for these outbreaks, mainly due to the lack of sanitary management and sanitary facility management practices. The purposes of the study were to develop hospital foodservice facility evaluation tools, based on the general HACCP-based standards and guidelines, for hospital food service establishments, to ensure the safety of these foodservices and to reduce the risk of food home illness. The scope of this study included: 1) an assessment of the current foodservice sanitation practices and managements for 6 general hospitals, with more than 400 beds, and 3 general hospitals, with less than 400 beds; 2) the development of foodservice establishments sanitation evaluation tools and sanitation standards, based on the HACCP system. The survey data showed varied results between the hospitals surveyed. Most of the hospital foodservice operations had many problems with ventilation and the plumbing. The total dimensional mean scores for the hospitals with more than 400 beds and less than 400 beds were 31.5 and 27.0, respectively. The highest dimension scores were for the water supply facility and lighting, with the lowest for insect and rodent control and toxic materials management. The levels of the mean scores were very low, especially for the general hospitals with less than 400 beds. These low mean scores may have arisen from critical problems within the hospital foodservice operations. The most needed facility management items for improvement were: storage shelf should be spaced 6 inches from the floor and walls, the use of three compartment sinks, utility sinks and cleaning facilities, with a floor drain for cleaning mops or liquid wastes, a ventilation hood designed to prevent dripping onto food, cooking facilities should be disassembled for washing and sanitizing, a separated hand washing sink and a sanitized food board for each area should be provided, all toxic material must have warning labels attached, and be stored in an area away from food preparation under padlock. The evaluation tool consisted of 14 dimensions, with 65 check-off items. The results of this study will provide basic facilities' guidelines to regulators, or foodservice industry personnel, wishing to build, or expend, and establish an efficient flow of food. As a result, food borne illnesses will be effectively prevented, and the Nation's health will be promoted for the development of their own sanitation standards, with a checklist for the safe production of foods.

• Journal of Nutrition and Health
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• 제40권6호
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• pp.542-557
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• 2007

The purpose of this study was to investigate the foodservice employees' awareness and performance in sanitation and customers' satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese style restaurants, and in buffet-style restaurants in Daegu and Gyeongbuk province. Foodservice employees' awareness of sanitation and customers' satisfaction with sanitation were investigated by interviewing 317 foodservice employees and 205 customers. Results of the inspection of restaurants showed low performance in food handling, employees' hygiene (hygienic) practices, and in cleaning food processing equipment. Scores of the foodservice employees' awareness in Chinese style restaurants were significantly lower than scores of workers in western restaurants. Foodservice employees had low awareness of sanitation procedures used for food storage and cleaning of equipment in Korean, Chinese, and Japanese style restaurants. Foodservice employees had low awareness of equipment cleaning, inspection and food distribution in western style restaurants and of equipment cleaning and food handling in buffet-style restaurants. Foodservice employees at all restaurants had the lowest performance in terms of HACCP. This shows that HACCP application and recording have not yet been properly carried out at restaurants in Korea. Foodservice employees had low performance scores in food handling, vegetable disinfection and disinfection after hand washing. Research on customers' satisfaction with sanitation revealed a low rating of kitchens and foodservice employees at all restaurants. Customers had low satisfaction with servers and kitchen environments in Korean style restaurants with food, tableware, utensils and servers in western style restaurants; with food and kitchen environments in Chinese style restaurants with servers, tableware, and utensils in Japanese style restaurants and with kitchen environments and servers in buffet-style restaurants. Therefore, cleanliness of kitchen facilities and equipment, and hygienic food handling procedures by workers in restaurants are urgently needed.

• 수산해양교육연구
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• 제25권5호
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• pp.1179-1191
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• 2013

Many sanitation control problems due to aging facilities and equipment were identified when applying an HACCP system to a flatfish (Paralichthys olivaceus) aquaculture farm. Specifically, the major problems included a lack of awareness about worker hygiene, lack of management of the use of fish medicines, and vulnerability to secondary contamination by cross-contamination owing to a failure to separate breeding tools used for healthy and unhealthy fish. Therefore, the management standards on the farm regarding the surrounding environment, facilities and equipment, breeding tools, feed and medication, and the hygiene of practitioners must be improved. The hygiene management standards were divided into different procedures such as the management of farm hygiene and environmental sanitation, facilities and equipment, fish hygiene, feed, medications, water, and the stocking and shipping of fish. For each procedure, we established the management standards, inspection period, inspection procedures, and how to deal with errors that occur, to enable hygiene management by a small number of managers. Additionally, an inspection system and record form to implement an HACCP system were developed to maintain systematic management. The management and inspection of all aspects of the farm were designed to be easily managed by the supervisor.

• 한국조경학회지
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• 제50권5호
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• pp.13-29
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• 2022

장애인등편의법 개정에 따라 2021년 12월 4일 이후 최초 공원조성계획이 수립되는 공원 및 공원시설은 의무 대상이며, 공원은 장애인 등을 위한 편의시설을 의무적으로 설치해야 한다. 따라서 본 연구는 공원 인증 평가지표와 공원시설의 건축물 인증 평가지표 및 인증 현황 사례의 평가서를 비교 분석하여 공원 인증 평가지표의 개선 방향을 도출하는 데 있다. 연구 방법으로 첫째, 공원과 공원시설의 인증 대상에 대해 공원녹지법과 비교 고찰하였으며, 인증 과정상 차이점, 인증 실적 등을 비교 분석하였다. 둘째, 공원과 건축물 BF인증 평가지표를 분석하여 차이점 및 공통항목을 도출하였다. 셋째, BF인증 공원 4개소와 인증 공원 내 공원시설의 건축물 인증 사례 4개소를 대상으로 자체평가서, 심사 결과를 중심으로 차이점, 문제점 등을 분석한 후 개선방안을 도출하였다. 공원과 건축물 평가지표를 분석한 결과 평가목적, 평가 방법, 평가항목이 공통으로 적용되는 항목은 매개시설의 접근로 7개, 장애인 전용 주차구역 5개, 안내시설의 안내설비 2개, 위생시설의 5개 범주의 14개, 기타 설비 1개로 분석되었다. 위생시설 항목은 공원으로 평가된 사례가 없고 부설 화장실이 아닌 경우 건축물로 인증되는 것을 확인하였다. 공원과 공원시설의 건축물 배점 점수가 자체평가보다 심사 결과 시 하락하였으며, 건축물은 3개소에서 인증 등급이 하락하였다. 표준편차가 가장 큰 항목은 공원은 BF보행 연속성, 건축물은 접근로 중 주 출입구까지의 경로 항목이었다. 위생시설을 제외하고 공통적인 평가항목 19개를 공원과 건축물의 심사 결과를 분석한 결과 1개의 항목을 제외하고는 사례 대상지별 평가항목의 배점 등급 차이가 발생하였다. 따라서 공원과 건축물 공통으로 평가되는 항목에 대한 동일한 세부 산출기준을 적용이 필요하며, 위생시설은 공원 인증된 사례가 없고 건축물로 인증되고 있으므로 부속 화장실에 대한 개념 정립과 공원 위생시설 평가지표 적용에 대한 논의가 필요하다. 공원 내 평가되지 않는 항목에 대한 조정과 공원 특성을 고려한 평가지표를 신설하는 등 공원 특성에 적합한 평가지표가 개발이 필요하다. 본 연구가 공원 인증지표 개선을 위한 기초자료로 활용될 것으로 기대해 본다.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.302-313
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• 2007

The purpose of this study was to investigate the gap in perceived importance-performance between dietitians and parents regarding school foodservice sanitation practices, to establish a plan for improving the school foodservice monitoring that is conducted by parents. A survey was given using questionnaires and was distributed to 31 school foodservice dietitians and to parents who attended sanitation education in October 2006. All statistical analyses were conducted using the SAS package program(version 8.2 for Windows) for descriptive analysis, t-test, and importance-performance analysis(IPA). The results of the IPA showed the following areas as improvement priorities: (1) contracting with a reliable suppliers, (2) securing proper refrigerator and freezer capacity and checking temperatures, (3) adequate design and construction of foodservice facilities and equipment, and (4) ensuring trays and utensils are clean, dry, and stored in a way that prevents contamination. The results of the IPA illustrated that school foodservice dietitians performed well in 8 out of the 21 sanitation management items. The perceived importance by parents was higher than by dietitians for accurate record keeping and documentation of HACCP worksheets(p<0.01), appropriate cleaning plans and practices(p<0.05), garbage management of inner kitchens (p<0.05), and garbage management of external kitchens(p<0.05). On the other hands, the perceived importance by dietitians was higher than that of parents for contracting with a reliable suppliers(p<0.05) and adequate design and construction of foodservice facilities and equipment(p<0.01). According to the performance analysis there were significant differences between dietitians and parents in six out of the twenty-one items. For these six items, the evaluated degree of performance by parents was higher than that of dietitians. In conclusion, proper education programs should be planned and regularly performed for the student's patents who take part in school foodservice monitoring in order to improve on their monitoring.

• 한국식품조리과학회지
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• 제26권3호
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• pp.252-262
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• 2010

This study was conducted to evaluate the sanitary performance and education of elementary and middle school food service employees, by administering questionnaires to 358 elementary school food service employees and 171 middle school food service employees in Seoul. The collected data were subjected to descriptive analysis and $X^2$ tests using the SPSS package program. On the questionnaire, items pertaining to personal hygiene, ingredient control, process control, safety management, and sanitation education were used to measure sanitary performance, with a maximum possible rating of 5 per each category. The results can be summarized as follows. Elementary school food service employees' had the following sanitary performances scores: personal hygiene(4.75), ingredient control(4.82), process control(4.73), safety management(4.69) and sanitation education(4.29). Middle school food service employees' had the following performance ratings: personal hygiene(4.62), ingredient control(4.71), process control(4.71), safety management(4.61) and sanitation education(4.05). In the elementary school employees, 59.8% received regular sanitation education once per month, while 67.3% of middle school employees received regular sanitation education more than once per month. At the elementary schools, food service sanitation education was conducted verbally(39.4%), while middle school sanitation education was principally carried out through the distribution of leaflets(41.5%). The average effectiveness scores for food service verbal education were 2.97 out of a possible 5 at the elementary schools and 2.94 out of 5 at the middle schools. In both elementary and middle schools, the majority of the employees attributed the low level of sanitation knowledge in food service to a lack of facilities and equipment.

• 대한지역사회영양학회지
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• 제11권3호
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• pp.374-382
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• 2006

The purpose of the study was to investigate the effects of the characteristics of dietitians, the characteristics of school food services, equipment ratio of HACCP facility/equipment and perception of barriers to HACCP implementation on external and internal audit of food safety/sanitation management performance in school food service. An e-mail survey was conducted with 144 dietitians in Gyeongbuk Province. A response rate was 57.6% (N = 83) and data was analyzed using SPSS windows (ver. 12.0). Dietitian perceived facilities/equipment-related and stakeholder-related as the big barriers in implementing a HACCP system. Total scores of sanitation/safety management performance for external and internal audit were similar at 92 and 91 out of 100, respectively. 'Facilities/equipment' and 'HACCP system' categories in both external and internal audit were rated the lowest. As dietitian perceived facilities/equipment-related (p < 0.001) and stakeholder-related (p < 0.05) barriers to HACCP implementation were greater, the scores of the external and internal audits were significantly lower. As dietitian perceived barriers for all categories were greater, the scores of internal audits were significantly lower (p <0.05). As a result of multiple regression analyses, the scores of the external audit was positively associated with career as a school food service dietitian, but was negatively associated with barriers related to facility/equipment, while the scores of the internal audit was negatively associated with barriers related to facility/equipment and employees. This study suggests that supporting programs on securing the facilities/equipment and employee training are needed for successful HACCP implementation in school food service.

• 한국학교ㆍ지역보건교육학회지
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• 제8권1호
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• pp.29-42
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• 2007

In actuality, as most of harmful businesses running at school environment hygiene purification zones are stationeries with game rooms, comic book stores, PC rooms, etc., which are highly accessible to students, they become serious problems in school environment. The present study conducted a survey of violation cases at school environment sanitation and purification zones around 21 elementary schools in Seoul. The objectives of this study are, first, to investigate harmful environment around schools regulated by the School Health Act, and second, to suggest plans to improve harmful environment around schools. According to the results of our survey, illegal acts and facilities observed at school environment sanitation and purification zones are as follows. Amusement pubs/room saloons occupied 52.5%, singing rooms 15.4%, game rooms 15.1%, billiard clubs 4.3%, gambling houses 4.3%, hotels/motels/inns 3.6%, cartoon shops 2.6%, video rooms 1.0%, LPG storages 0.7%, and infectious disease hospitals/detention hospitals/detention facilities 0.7%. As it is required to make continuous and systematic surveys and researches on the environmental hygiene around schools, we need to manage school environment efficiently through cooperation among the government, education offices and individual schools.

• 한국주거학회논문집
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• 제9권3호
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• pp.47-57
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• 1998

The purpose of this study is to find out the residents' attitudes for the shared community space (SCS) according to various housing sizes (60㎠, 85㎠, 102㎠, 135㎠). The major findings are as follows: 1) The residents' overall trends for the SCS showed that the satisfaction rate and requirement rate according to housing size didn't show a significant difference, but there was a considerable difference among the using rates for each category of housing sizes. 2) The kinds of common facilities that residents required were recreational facilities, car-wash facilities, children's play centers, facilities for separation/sanitation for garbage and recyclable materials and lounging facilities in that order. The common facilities that require tenant-management were recreational facilities, car-wash facilities and lounging facilities in that order. The common facilities that require participation in tenant-management were study/reading facilities, recreational facilities and hobby/lecture facilities in that order. 3) With regard to the residents' needs, the tenant-management and participation in it, the kinds of common facilities were differentiated according to housing size (60㎠, 85㎠, 102㎠, 135㎠).

• 한국식품조리과학회지
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• 제28권5호
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• pp.515-530
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• 2012

This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at $10^4$), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at $10^4$), and soft tofu pot stew (TNTC at $10^4$). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.