• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.84-96
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• 2004

This study aims at developing an easily-applicable Sanitation Standard Operating Procedure(SSOP) program for Fresh raw-fish manufacturing. It compares the sanitation inspection results of SSOP-program-applied procedure and non-applied procedure. The samplings for bacteriological examination were collected from the touching surface of food and from the personal workers. The sanitation status was recorded in the check-up list. The results were statistically analyzed to ascertain the efficiency of the SSOP program. The present official KFDA check-up list for sanitation inspection is composed of 51 items. Each item is judged to be fit or unfit to the standards. When the unfit items are more than 6, the work-place is judged to be insanitary. But in this study, the results of sanitation inspection are scaled in points in the 70％ allotment, and the results of bacteriological examination are scaled in points in 30％, totaling 100％. Below 60 scores are judged to be insanitary and administratively punished; 61-75 scores are judged to be average; 76-85 good; above 86 excellent. The sanitation inspection scores by the improved check-up list went up by two grades from 71.8 (before SSOP program) to 88.6 (after SSOP program). The results of bacteriological examination also improved from 57.5 to 98.2. The total scores of both results converted in the allotment of 70％ and 30％ also showed an improvement by two grades from 66.4 (before SSOP program) to 93.4 (after SSOP program). The above results show that the manufacturers participated in this study are following the 8 essential sanitary procedures which are needed to anchor the HACCP system.

• Journal of the Korean Dietetic Association
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• v.11 no.2
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• pp.179-189
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• 2005

The purpose of the study was to investigate the relationships between dietitian’s job satisfaction and perception of barriers to HACCP implementation and food safety/sanitation management performance in school food service. An e-mail survey was conducted to 144 dietitians in Gyeongbuk Province. A response rate was 57.6%(N=83) and data were analyzed using SPSS Windows(ver. 10.0). Dietitians were more satisfied with ‘supervision’ and 'co-workers' than 'pay' and 'promotion.' Dietitians perceived 'lack of teachers' support on student education' and ‘limited availability of facilities/equipment' as the biggest challenges in implementing a HACCP system. A total score of sanitation/safety management performance evaluated by school districts was 92 out of 100. By category, 'safety management' and 'personal hygiene' were rated the highest whereas 'facilities/equipment' and 'HACCP system' categories were rated the lowest. The food sanitation/safety management performance scores were not correlated to dietitian’s job satisfaction, but significantly correlated to dietitian’s perceptions of barriers to HACCP implementation. As dietitians perceived facilities/equipment-related barriers greater, the scores of 'facilities/equipment(p<.01),' 'production process(p<.05),' and 'total score(p<.01)' were significantly lower. The findings suggest that more investment on facilities/equipment are needed for food safety improvement and successful HACCP implementation in school food service. Proper facilities and equipment will make employees monitor CCPs and take corrective actions more easily.

• Culinary science and hospitality research
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• v.5 no.1
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• pp.105-127
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• 1999

The purpose of this study was to investigate cook′s duties in the School Foodservice law, comparing with those of other countries and to suggest the more useful details of cook′s duties. As a result of this study many things of the cook′s duties in the School Foodservice law have to be changed. If then, the gap of the School Foodservice law and Food Sanitation law will be decreased, logical application of two laws could be possible and a lot of cook′s abilities could be enoughly used. Compared with other countries, cooks can be responsible officials in the School Foodservice. Suggestions about cook′s duties in the School Foodservice law are as follows. 1. Not only dietitian but also cook should be subscribed as a responsible official in the School Foodservice law. 2. Not only the duties of dietitian but also those of cook should be subscribed in the School Foodservice law. 3. Cook as a responsible official of School Foodservice should investigate the food as well as dietitian. 4. Dietitian teaches cook and assistant cook how to cook presently by the School Foodservice law, but cook should teach how to cook because cooking is cook′s major and cook gets the national certificate of cooking. 5. Cooks do job under dangerous circumstances, so extra money should be paid to cooks. 6. Even if not being described in the law and education of sanitation is presently done in the cook′s reeducation, dietitian educates sanitation to cook, so it has to be changed. Cook can educate sanitation to other workers in the School Foodservice. 7. The name of office room in the School Foodservice systems "dietitian′s room" should be changed to "Foodservice office room". If those suggestions are accomplished, cooks and dietitians can cooperate effectively and respectfully and the better School Foodservice can be served to students.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.7
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• pp.1760-1765
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• 2009

After administration of a radiopharmaceutical, the patient remains radioactive for hours or even days, representing a source of potential radiation exposure. Thus, including the personnel who are occupationally exposed to ionizing radiation, radiation exposure must be managed for members of the public, in particular for people accompanying patients. In this study we investigated radiation exposure dose management in the nuclear medicine departments at seven general hospitals. Two of them had no radiation safety considerations for patient transporters, sanitation workers and the like. And they all were careless of radioprotection for people accompanying patients. The average dose rate to people accompanying patients from radioactive patients just before a bone scan was 25.60 ${\mu}$Sv h-1. This is higher than 20 ${\mu}$Sv $h^{-1}$which is the annual public dose limit for temporary use. Therefore radiation dose measurement and risk assessment of patient transporters, sanitation workers and the like should be performed. And the nuclear medicine technologist should provide advices on the radiation safety to patient transporters, sanitation workers, people accompanying patients and so on. To ensure the radiation safety for people accompanying patients, it is required to restrict the patient's access to his relatives, friends and other patients or isolate patients.

• Food Science and Preservation
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• v.19 no.4
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• pp.611-618
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• 2012

This study was conducted to investigate the perception of the management of food service in schools. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk areas. The questionnaire included the food temperature management and the frequency of the food quality confirmation. The sanitation performance of the delivery workers was evaluated with a 5-point Likert scale. The food items for which the proper temperatures while they were being received were difficult to maintain were as follows: ready-to-use vegetables, 49.8%; frozen foods, 30.3%; and fish paste, 27.7%. The frequencies of the food quality confirmation whenever the foods were received were as follows: for beef, 87.5%; pork, 84.5%; chicken, 84.1%; eggs, 73.4%; seafood, 59.4%; and processed foods, 52.8%. The total mean score of the dietitian-perceived sanitation management performance of the delivery workers was 3.86/5.00. The school dietitians said the percentage of the mixed delivery of food items in vans was 80.4%. The percentage of the dietitians who thought this mixed delivery influenced food sanitation and quality was 92.3%. Therefore, safe foods should be supplied to schools with a thorough inspection process and hygiene education, and professional research is required on the appropriate inspection process.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.240-253
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• 2007

The purpose of this study is to crystallize the factors which influence the eating-out tendency at home and work site including in the range of Daegu city. We can find out that taste is the most important element for family eating-out style. Then comes sanitation, service, reputation of a restaurant and price in that order. There are some differences between family eating-out style and workers eating-out style. The only thing that differs from above referred to statement is that price is prior to the reputation of a restaurant. Thus, taste is more important than any other factor in investigative studies. And, in case of family eating-out style, the reputation of a restaurant is prior to price. In case of workers eating-out, however, price is more important than the reputation of a restaurant.

• Journal of the Korea Safety Management & Science
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• v.24 no.1
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• pp.11-19
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• 2022

In order to find out the management and sanitation status of protective gear provided at the construction site, a case study and survey were conducted by visiting the site. As a result of the case study, inspection and management, disinfection, and storage of protective equipment were insufficient in both workplaces with less than 50 employees and workplaces with more than 100 employees. As a result of the survey, workers(66.2%), said they did not know how to identify hard hats(67.6.%), how to identify bad hard hats(60.8%), and how to identify bad safety belts (73.0%), even though workers(66.2%) were educated on protective gear, and those in charge of protective gear Non-specified(56.8%), regular inspection of the provided protective equipment was not performed(82.4%), and disinfection was not performed(90.5%). Therefore, as a management plan to maintain the performance of personal protective equipment, educational aspects, regular training on protective equipment, training on how to identify defective protective equipment, management of recording papers, technical aspects, strengthening of standards for placement of dedicated safety managers in small workplaces, participation of workers' representatives when selecting protective equipment, and selection of protective equipment for workers Providing opportunities, administrative aspects of protective equipment regulation and management, introduction of sanitary and cleanliness system, and selection of personnel in charge of protective equipment management were suggested.

• Journal of the Korean Society of Radiology
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• v.10 no.5
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• pp.351-358
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• 2016

This study surveyed the health professionals in Busan with regard to their awareness of nosocomial infection control. According to the conclusion of this study, first, the level of awareness and performance of personal hygiene management, equipment sanitation management, and cleaning and environmental management increased as the level of education decreased. Also, when it comes to personal hand-washing, the level of awareness was higher among workers in primary, secondary and other medical institutions, where as the level of performance was higher among the group of medical practitioners. The differences were statistically significant at a significance level of .001. Medical practitioners also showed a higher level of awareness and performance of hospital sanitation management, which was statistically significant. Overall, as the level of awareness was lower than the level of performance, it seems that individuals need to thoroughly practice infection control, and realistic improvement measures need to be devised.

• Journal of the Ergonomics Society of Korea
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• v.26 no.4
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• pp.147-152
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• 2007

The aim of this study was to evaluate the musculo-skeletal symptomatic features of municipal sanitation workers and to compare differences of the musculo-skeletal symptoms by work types. We conducted descriptive cross-sectional survey concerning the musculo-skeletal symptomatic features of 315 street cleaners in Seoul and GyeongGi Province, Korea, during 2 weeks of September 2006. Questionnaires were consisted of general characteristics, occupational characteristics and musculo-skeletal symptoms. And we observed their works and evaluated their movement and posture by REBA. For work types, tools and subjective physical work loading, there were statistical difference whether or not NIOSH symptom positive on upper limb. Musculo-skeletal symptoms on upper limb were claimed from 43.2% of street cleaners, more than in 32.4% of cleaners. Musculo-skeletal symptoms on upper limb were reported higher in the group who felt their subjective physical work loading severe than in the otherwise group. The REBA results were over 'high risk stage' in street cleaners. Street cleaners had more repetitive motions than solid waste collectors on upper limbs. Works according to the criteria of musculoskeletal burdened work by the Ministry of Labor results were over 'high risk stage' of No. 2 and No. 4 in street cleaners. We found that street cleaners complained musculo-skeletal symptoms on upper limb more than solid waste collectors. This study suggests that it is necessary for street cleaners to carry out the prevention program of musculo-skeletal diseases. For street cleaner, the measure plans such as job rotation, automatic street sweepers, reducing work hours are helpful in preventing musculoskeletal symptoms on the upper limb.

• Korean Journal of Occupational Health Nursing
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• v.3
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• pp.5-20
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• 1993

This study was aimed to investigate the actual condition of the performance of the occupational health nursing services, and to analyze a main cause which affects on the execution of its duties for occupational health nurses in occupational group health service. It had been surveyed by responsed data from the 105 respondents out of 180 persons. The results were as follows : 1. In performance of occupational health nursing services by the number of assigned plant, participation rate of health examination tended to significantly increase with decreasing the number of assigned and it was observed that the visiting rate of every month was also significantly higher on touring inspection of work plant, recommendation of facility improvement for work environment, understanding the modification of manufacturing process, and inspection of welfare and sanitation facilities. 2. While they executed their nursing services according to duration of service, the more, their duration of service was, the higher, participation rate of health examination, health check in returning to work for injured workers, talk with other health managers on promoting welfare, service evaluation for a year plan, record of health statistic, and experience of first aid service were. And it was found out that the visiting rate of every month was also significantly higher on touring inspection of work plant. 3. In regard to occupational health nursing services by age, the participation rate of health examination and the experience of first aid service were significantly higher as the age increased. And also the visiting rate of every month was significantly higher on touring inspection of work plant, compared with young ones. 4. In performance of occupational health nursing services by the time required visiting plant, The shorter, the time required visiting plant was, the higher, the visiting rate of every month was, on time of health consultation for diseased workers, and inspection of welfare and sanitation facilities. 5. The subjects of health education were mostly liver disease and occupational hearing loss and video tape was used mostly in health education, monthly health education was the highest in 1-3 times(74.5%) and its duration was the highest in about 60 minutes(33.3%). 6. Vaccination of hepatitis among the specific health services was the highest accounting for 64.7%.