• Title/Summary/Keyword: Sanitation workers

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Analysis of Critical Control Points through Field Assessment of Sanitation Management Practices in Foodservice Establishments (현장실사를 통한 급식유헝별 위생관리실태 분석)

  • Kwak Tong-Kyung;Lee Kyung-Mi;Chang Hye-Ja;Kang Yong-Jae;Hong Wan-Soo;Moon Hye-Kyung
    • Korean journal of food and cookery science
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    • v.21 no.3 s.87
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    • pp.290-300
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    • 2005
  • Increased sanitation management of foodservice establishments is required because most of the reported foodborne-disease outbreaks were in the foodservice industry. The purpose of this study was to determine the important control points for good sanitation. In this study, we inspected twenty foodservice establishments in Seoul, Kyunggi, Kyungnam with a self-developed monitoring tool. These foodservice establishments included secondary schools, universities, and industries. Six of them had appointed as the HACCP-certified establishments from the Korea Food and Drug Administration. The inspection was conducted from June to August in 2002. The inspection tool consisted of nine dimensions and sixty-five items. The dimensions were 'personal sanitation', 'supply of raw food', 'food storage', 'handling of raw food and ready-to-eat', 'cleaning and sterilization', 'waste control', 'pest control', and 'control of establishment and equipment' The highest possible score of this inspection tool is 105 points. Statistical data analysis was completed using the SPSS Package(11.0) for descriptive analysis Kruskal-Wallis. The score for the secondary schools (83.6 points) was higher than for the others and number of in compliance item was 50.9 on average. Therefore, we concluded that the secondary schools' sanitation condition was good. The foodservice establishments acquired HACCP certification was 89.7 points, which was significantly higher than that of establishments not applying foodservices in total score. Instituting the HACCP system in a foodservice is very effective for sanitation management. Many out of the compliance observations were found in the dimensions of 'waste control', 'control of establishment and equipment', and 'supply of raw food' 'Clean condition of refrigerator' item was $65\%$ out of the compliance that was the highest percent in this study. 'Notify and observance of heating/reheating temperature' was $45\%$ out of compliance. Items which were over $30\%$ out of compliance were 'sterilization of knifes and chopping boards in cooking', 'education of workers', 'maintain refrigerator temperature blow $5^{\circ}C$', and 'countermeasure of infection workers' In the results, most of the foodservice establishments were poorly managed in temperature control and cross-contamination. The important control points revealed in this study were preventing contamination, cooking temperature compliance, management of raw food and refrigerator. Therefore foodservice establishments should pay attention to education and training about important control points. The systematic sanitation management monitoring tool developed in this study can be effectively applied for conducting self-inspection and improving the sanitary conditions of their own foodservice operations.

Management system for ensuring safety of HMR (Home Meal Replacement) products (가정간편식(HMR)의 안전성 관리체계)

  • Cho, Seung Yong
    • Food Science and Industry
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    • v.50 no.3
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    • pp.51-59
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    • 2017
  • Due to the nature of HMR food that is susceptible to contamination, its safety management is becoming more important. The relevant food types in food code corresponding to HMR foods are addressed, and the criteria for hygiene indicator bacteria and food poisoning bacteria, and storage and distribution standards according to the product type were presented. The government's safety management for HMR foods is basically carried out through the Food Sanitation Act. Those who intend to do HMR business must complete business registration or declaration, hygiene education, health examination of employees, and comply with legal obligations such as HACCP application. The government confirms compliance with legal requirements through hygiene inspection and monitoring inspection of products. However, the safety of HMR foods is not realized by the safety management system alone. A food safety culture should be established in which industry workers and consumers carry out actions to ensure food safety.

Selecting Marketing Variables for the Overseas Expansion of a Foodservice Company (해외진출 외식기업의 시장고려 변수 선정)

  • Shin, Sun-Hwa;Han, Kyung-Soo
    • Journal of the Korean Society of Food Culture
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    • v.25 no.6
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    • pp.755-763
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    • 2010
  • The purpose of this study was to select market variables that a foodservice company should consider when expanding overseas and to regional market analysis by variables. Twenty-three different variables were derived from 17 previous studies. These were: population, urbanization rate, women employed, enrollment in tertiary education, gross domestic product, value added by service, total number of mobile cellular telephone subscribers, number of internet users, total Asian highway, inward foreign direct investment, total service imports, inflation rate, international tourist arrivals, energy use by industry, growth rates of the food consumer price index, access to urban sanitation, per capita total expenditure on health, male life expectancy at birth, adult literacy rate, contributing women family workers, passenger car, and country risk assessment. The selected variables were collected as secondary data from the UN, Asian Development Bank, International Bank for Reconstruction and Development, and Michigan State University.

Development and Ergonomic Evaluation of Spring and Autumn Working Clothes for Livestock Farming Workers

  • Kim, Insoo;Lee, Kyung-Suk;Seo, Min-Tea;Chae, Hye-Seon;Kim, Kyung-Su;Choi, Dong-Phil;Kim, Hyo-Cher
    • Journal of the Ergonomics Society of Korea
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    • v.35 no.5
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    • pp.343-359
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    • 2016
  • Objective:In this study, we designed working clothes for livestock farmers to wear in spring and autumn to improve their work efficiency, conducted a physiological test on their performance, and evaluated their comfort. Background: In recent years, livestock farming in Korea has expanded, yet farmers' safety and sanitation levels remain low in hazardous environments that include organic dust, toxic gas, and heat stress, as well as the risk of accidents. Furthermore, most livestock farmers wear ordinary or dust-resistant clothes that are unsuitable for rearing livestock and compromise their safety and health. Thus, it is important to design specialized working clothes for livestock farmers that are comfortable and that minimize their health and safety risks. Method: To this end, we examined the literature on livestock (poultry, swine, and cattle) farmers' safety and sanitation issues, designed appropriate working clothes, and tested them in terms of sensory feel, physiological response, and subjective comfort. Results: The respondents expressed satisfaction with the new working clothes. The results of a physiological test showed a decline in temperature and humidity inside the clothes, a lower pulse rate, and a lower oxygen intake compared to the measurements taken when famers wore their previous working clothes. This indicates a fall in heat stress and fatigue, which was mostly consistent with the results of the assessment of subjective comfort. Conclusion: The results of the analysis show an improvement in the comfort of the new working clothes compared to the dust-resistant clothes that are widely worn. Based on this study, the new working clothes need to be further tested and evaluated to improve the design. Application: This study is expected to contribute to designing better working clothes for livestock farmers.

Job Performance, Perception of Job Importance, and Job Satisfaction in Dietitians Working in Geriatric Hospitals in Busan (부산지역 요양병원 영양사의 직무수행도, 중요성인식도 및 직무만족도)

  • Kim, Na-Young;Seong, Gyeong-Mi;Lee, Jeong-Sook
    • Journal of the Korean Dietetic Association
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    • v.18 no.4
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    • pp.356-371
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    • 2012
  • This study was carried out to investigate the job performance, perception of job importance, and job satisfaction in dietitians working in geriatric hospitals in Busan. A survey was conducted from April 28 to June 30, 2011, and the data were analyzed using the SPSS program. The age of over 41 group showed higher job performance in terms of sanitation and safety management than the age of under 25 group but showed lower job performance in terms of nutrition management than the age of 31~40 group. The subjects who worked for shorter than 2 years at their present jobs showed the lower job performance in terms of menu management and accounting management than the other groups, whereas those who worked in 'over 200 bed' hospitals showed the higher job performance in terms of sanitation and safety management than the others. The subjects who worked for longer than 6 years showed the higher job satisfaction in terms of communication and working environment than the others. Job performance showed a significant positive correlation with perception of job importance, whereas it showed no significant correlation with job satisfaction. More work experience correlated with a higher monthly income, and younger workers showed higher job performance. Younger age and more work experience at a present job correlated with a higher perception of job importance. More work experience at a present job, higher monthly income, and shorter work experience were correlated with higher job satisfaction. These results suggest that it would be effective to adopt training programs for appropriate nutrition service and provide continuous education programs for professional development.

A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (II) -Evaluation on sanitary management of cooking equipment and personal hygiene- (한식 제공 음식업소의 위생 및 시설 조사 연구 (II) -조리기기 기구의 위생관리 및 개인위생 평가-)

  • Kye, Seung-Hee;Moon, Hyun-Kyung;Chung, Hae-Rang;Hwang, Seong-Hee;Kim, Wu-Seon
    • 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.

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A Study on Customers' Recognition and Preference Attributes. for Japanese Food (일본 음식에 대한 인식 및 기호 속성에 관한 연구)

  • Choi, Jae-Hong;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.3
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    • pp.322-328
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    • 2007
  • This study surveyed customers regarding their recognition and preference attributes for Japanese food. The results showed that the percentage preferring Japanese food was approximately 41.2%. The primary reason for this preference was 'taste' with 72.7% and 'sanitation' with 6.5%. The favorite Japanese food was sushi(41.3%) costing in the range of \$10,000{\sim}20,000$. Correlations analysis on the satisfaction between general characteristics and Japanese food showed there were significant differences among ages(p<0.l), and men rather than women those residing in Seoul rather than other areas, and university graduates rather than those with other educational degrees showed higher satisfaction with Japanese food. Regarding occupation, office workers with monthly incomes from \$2,000,000{\sim}3,000,000$ showed higher satisfaction. The trend for using Japanese take-out food was low(59.4%) and the drawbacks for using take-out food were 'poor quality' (39.3%) and 'expensive price'(24.7%).

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History of kimchi industry (김치산업의 발달사)

  • Jo, Jae Sun
    • Food Science and Industry
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    • v.49 no.4
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    • pp.70-81
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    • 2016
  • Kimchi has been one of the main menu on our dining table at all seasons as the best matching side dish with boiled rice. Kimchi was privately made in every household, and it has been commercially made for military feeding since Korean Civil War in 1950. Commercialized kimchi in can was also made for soldiers sent to Vietnam in late 1960s and for workers sent to Middle East in 1970s. As industry was growing, the number of people dining out increased, and with export to Japan in 1980s. Kimchi industry had greatly expanded until 1990s. However. the growth of industry has slowed down as individual consumption decreased and import from China radically increased. Since 2000, kimchi industry has been growing again focusing on quality improvement, which is possible due to up-to-date system and high standard sanitation control in manufacturing. Kimchi becomes the most important cultural product at the core of our food culture as all Korean people realize that it contains not just a wide variety of ingredients but unique flavors of each local areas and sincere heart of local people. Commercialization of kimchi will increase even though its consumption decreases as people's dietary life changes.

Development and Utilization of Guidelines for Customized Hygiene Management of Children's Meal Facilities (어린이 급식시설 맞춤형 위생관리 지도서의 개발과 활용)

  • Choi, Kyunga;Lee, Sunghyun;Park, Hyekyung
    • Journal of the FoodService Safety
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    • v.2 no.1
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    • pp.36-43
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    • 2021
  • The development of food poisoning prevention guidelines aims to prevent food poisoning in advance and improve the safety of children's meals through hygiene management of children's feeding facilities, especially infants' facilities. Therefore, the composition of the content should be designed so that it can be fully understood from the point of view of the layperson. In terms of meal service management, various standards must be fully reflected and reviewed to increase utilization in the field. Daycare centers and kindergartens have different administrative agencies, similar application laws and guidelines, but different parts exist and various types of facilities, so management standards are often ambiguous. Therefore, such management requires easy guidance, not special guidance, and it should be universally applicable to any facility. Prior studies have shown that the management of meal facilities is the most efficient, but it is difficult to hire and deploy specialists due to the operation of children's meal facilities, so guidance, facilities managers and workers need to voluntarily practice them. It is time to prepare hygiene guidelines that reflect the characteristics of these children's cafeterias, and it is necessary to prepare and utilize guidance suitable for reality until it is institutionalized for the deployment of manpower exclusively for meals.

A Studs on Farmers Syndrome and Its Risk Factors of Vinylhouse Workers and Evaluation of Risk Factors of Vinylhouse Works (일부 농촌지역 비닐하우스 농사자들의 작업환경 및 농부증 실태와 관련요인평가)

  • Lee, Jung-Jeung
    • Journal of agricultural medicine and community health
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    • v.29 no.1
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    • pp.101-119
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    • 2004
  • Objectives: In order to estimate risk factors affecting the health of vinylhouse workers and harmful environments in vinylhouse working. Methods: The investigator performed questionnaires and laboratory examinations on 102 vinylhouse workers and 69 farmers in 7 myoens (Korean subcounties). one eup (a Korean town), Goryeong-gun, Gyeongsangbuk-do between April 8 and 18, 2004 (for 11 days), and measured the heavy metal in the air and the soil, temperature, humidity, air current, harmful gases in vinylhouses. Results: Even in cloudy days, the temperature in vinylhouses in daylight was $33.4^{\circ}$ and the temperature difference between inside and outside vinylhouses was around $16^{\circ}$. Oxygen concentration was similar inside and outside vinylhouses, while carbon dioxide concentration was lower inside than outside vinylhouses. Carbon monoxide was not detected. In the air inside vinylhouses, cadmium was not detected. Lean concentration in the soil was lower inside vinylhouses than outside vinylhouses at surface, while cadmium concentration was similar inside and outside vinylhouses in the soil except some areas. Out of male vinylhouse workers. 16.4---- were positive farmer's syndrome and 49.2---- were suspicious, while out of females, 41.5---- were positive and 46.3---- were suspicious. Out of male farmers, 30.4---- were positive farmer's syndrome, while out of female farmers, 60.0---- were positive and 28.3---- were suspicious. There was no difference between vinylhouse workers and farmers in the distribution of hypertension and abnormal liver function, while diabetes mellitus was more common in farmers than in vinylhouse workers. Vinylhouse working, sex, and hours of farming per day were selected as significant variables affecting farmer's syndrome in this study, and the rate of positive farmer's syndrome was rather lower in vinylhouse workers than in farmers. Females were higher than males in the rate, and those who farmed at least 10 hours per day were higher in the rate than those who farmed less than 10 hours per day. Out of the vinylhouse workers, no differences were found between the distribution of farmer's syndrome and farming-related variables such as the total period of farming, the size of farm land, the mean farming hours per day, the number of family members who farm together, the frequency of scattering agricultural chemicals. In addition, there were no differences between the distribution and the wearing masks and protectors and personal sanitation among those who scattered agricultural chemicals by themselves. There were no differences found in blood lean concentration, urinary cadmium concentration, serum cholinesterase, and hemoglobin according to the distribution of farmer's syndrome. In the vinylhouse workers, females were higher than males in the rate of farmer's syndrome, and those who farmed at least 10 hours per day were higher in the rate than those who farmed less than 10 hours per day. Meanwhile, the rate was lower in those who slept at least 8 hours a day than in those who slept less than 8 hours. Conclusions: In conclusion, the physical environments inside vinylhouses were harmful, but no significant difference was found in harmfulness of the chemical environments. The chronic diseases such as farmer's syndrome. hypertension, diabetes, and dyshepatia were not common in the vinylhouse workers than in the farmers. Meanwhile, farmer's syndrome was more common in the vinylhouse workers who worked longer and slept less.

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