• 대한영양사협회학술지
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• 제18권4호
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• pp.372-384
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• 2012

The purpose of this study was to provide a basic resource for establishment of hygienic management standards for meal delivery from the central kitchen to schools. Flow diagrams for delivery of food were analyzed, and time-temperature conditions of the food and environment were measured. Four different foods samples including Mexican salad, radish salad, stir-fried pork and vegetables, and stir-fried chicken and vegetables were collected after production and before service. Microbiological analysis was performed for aerobic plate counts (APC), Enterobacteriaceae, coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, C. perfringens, and L. monocytogenes. After completion of production of cooked foods 2~3 hours were taken for the cooked foods to reach the temperature danger zone. Food temperatures at the meal service did not meet the recommended temperatures ($10/57^{\circ}C$) for conventional school food service systems. The highest APC counts were observed in radish salad (5.70 log CFU/g), followed by Mexican salad (5.18 log CFU/g). Enterobacteriaceae and coliform counts were within acceptable levels of those recommended by the UK Public Health Laboratory Service. No E. coli or pathogens were found. These results provide useful information for determination of microbiological hazards in school food service systems, and suggest that time-temperature control during delivery is necessary for the safety of cooked foods.

• 에너지공학
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• 제20권4호
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• pp.292-297
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• 2011

도시가스 배관망의 안전관리 및 위험예측은 매우 중요한 문제로 인식되고 있으며 가스 누출지점을 실시간으로 감지함으로써 안전사고 예방을 위한 노력은 필수적이다. 따라서, 본 연구에서는 가스누출 시, 압력변화에 따른 상관관계(correlation)를 통해 실시간 누출지점감지를 목적으로 연구를 진행하였다. 본 연구에서는 총 378 m의 배관에 5개의 누출밸브를 설치하여 실험하였고, 시뮬레이터를 통해 누출지점을 감지함으로서 실제 누출지점과 비교해 보았다. 실험결과, 실험을 통한 누출지점과 실제 누출지점은 6 m 내의 차이를 보였으며 향후, 본 기술의 적용이 필요한 위험구역에서의 실증을 통한 상용화가 수반되어야 할 것이다.

• 대한가정학회지
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• 제43권2호
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• pp.19-31
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• 2005

The purpose of this study was to evaluate the microbiological quality and assure the hygienic safety of the Bibimbap production in elementary school foodservice in accordance with the HACCP(Hazzard Analysis Critical Control Point) program. The time-temperature relationship and the microbiological quality(total plate count and coliform bacteria count) were assessed to find the critical control point(CCP) during each of the production phase. In the pre-preparation phase, the risk factors of the raw ingredients exceeded the standard level suggested by Solberg et al. Mungbean starch jelly, egg and Kochujang were satisfactory in that no coliform groups were observed over the standard TPC level. In particular, there was a high the risk of beef from the early stages in terms of the coliform level. In the pre-preparation phase, green pumpkin had more coliform groups than the standard level even after washed, which calls for special attention to washing, sterilization, secondary infection of the handler, and the required time for pre-preparation of raw vegetables. In the cooking phase, the temperature of the soybean sprout and mungbean starch jelly decreased to 42$^{\circ}C$ and 26$^{\circ}C$, respectively, which was within the risk zone. In particular, mungbean starch jelly had a great risk factor even after boiling in hot water. During the storage stage before serving, a lot of ingredients were exposed to poor management of temperature and time and thus exceeded the standard level in the total plate counts. In particular, the microbiological count of beef was five times the standard level. Green pumpkins and soybean sprouts were left at 15-38$^{\circ}C$ that is within the risk zone for a long period of time after they were cooked. It is highly recommended that the time of the storage stage before consumption should be shortened and that proper devices should be used to prevent proliferation of bacteria. The number of TPC of the utensils was satisfactory enough, but the knife used exceeded the standard level and thus was a risk factor of bacteria proliferation.

• 한국정보통신학회논문지
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• 제20권10호
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• pp.1941-1948
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• 2016

최근 통학버스로 인한 사고가 빈번하게 발생되고 있으며, 정부에서도 어린이 안전 종합대책을 발표하여 어린이 교통안전 취약지역에 대한 시스템을 구축할 예정이다. 학생들의 등하교시의 안전은 부모들에게 주된 관심사중 하나이다. 학교는 부모의 입장에서 학생이 무사히 학교에 도착했는지 또는 안전하게 귀가를 했는지에 대한 실시간 정보를 제공하는 체계를 가져야 할 필요가 있다. 본 논문에서는 저전력 블루투스 무선통신 장비인 비콘과 스마트폰의 GPS기능을 이용하여 학생 승하차 여부와 통학버스 위치 조회를 제공하는 통학 시스템을 제안한다. 통학 시스템은 학생들에게 제공된 비콘 UUID 정보와 통학 버스 운전자 스마트 폰 GPS 위치를 응용 앱 서버에서 수집하여 학부모와 관리자가 실시간으로 확인하도록 구성하여 학부모와 관리자가 학생 탑승 여부, 탑승시간과 버스 위치에 대해 실시간으로 정보를 확인할 수 있다. 운전자는 학생들의 탑승여부, 오탑승 여부, 운행 후 잔류학생 확인을 파악할 수 있다.

• 한국산학기술학회:학술대회논문집
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• 한국산학기술학회 2009년도 추계학술발표논문집
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• pp.594-596
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• 2009

본 연구에서는 영상센서를 이용한 상황인식 기반의 컴퓨팅 기술이 혼합된, 스쿨존 안전 관리 시스템을 제안한다. 영상센서를 통한 객체 추출과 상황 인식 기술의 조합을 통하여, 초등학교 주위에서 발생할 수 있는 여러 상황 중 초등학생의 유괴나 사고 등을 인식할 경우 모니터링 장치로 전송하여 응급 상황을 관리할 수 있다. 또한 제안된 시스템은 인간의 시각을 필요로 하는 철도 건널목이나, 교통량 통계조사, 공장 자동화 시스템 등 다양한 응용분야에 활용할 수 있는 최적의 선택이라 할 수 있다.

• Industrial Engineering and Management Systems
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• 제11권1호
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• pp.11-17
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• 2012

Along with the recent trend toward increasing variety and shorter life of products in the market, evaluation of risk for economic investment alternatives is of practical importance in manufacturing companies. This paper assumes that each alternative is composed of demand volume and unit sales price as income factors, and unit variable cost and fixed cost as expense factors. The paper assumes that these four factors move worse from the originally expected values, toward the direction of decreasing profit. Values of these four factors are also assumed to fluctuate from year to year over the entire multi-period. By applying the analysis of the breakeven points to each of the four factors, safer area against these changes is represented on the two dimensional domain called normalized total-cost unit-cost domain. A practical numerical example is analyzed to verify the validity of the proposed method.

• 해양환경안전학회지
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• 제29권2호
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• pp.118-126
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• 2023

해양을 이용하려는 수요자 증가에 따라, 해양공간을 합리적으로 배분하기 위해 해양공간계획(Marine Spatial Planning)제도가 도입되었다. 이 중 어업활동보호구역은 수산자원보호 등 어업활동 보호를 위해 지정되었다. 그러나, 어업활동보호구역을 주로 항해하는 어선은 우리나라에서 발생하는 해양사고의 약 70 %를 차지할 정도로 위험에 노출되어 관리가 필요하다. 본 연구의 목적은 어업활동보호구역 내 어선 통항 안전 확보를 위해 어업활동보호구역과 항만·항행구역에서 발생하는 해양사고를 분석하는 것이다. 이를 위해 해양용도구역의 교통량을 조사하고 선종별, 사고 유형별, 톤수별, 사고원인별, 인명피해별로 해양사고를 조사하였다. 분석 결과 각 유형별 단위 면적당 해양사고는 대부분 항만·항행구역에서 더 많이 발생하였으나 전체적으로 발생한 해양사고는 어업활동보호구역이 높았다. 특히 인명사고가 많이 발생하여 통항 안전관리가 필요한 것으로 식별되었다.

• 디지털융복합연구
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• 제13권10호
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• pp.327-335
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• 2015

재난통신망은 TETRA(TErrestrial Trunked RAdio)에서 대용량 데이터 통신이 가능한 광대역 이동통신 기술인 Public Safety-LTE(Long Term Evolution) 자가망을 활용하는 방향으로 발전하고 있다. 국내에서는 재난재해 대응기관 간의 일원화된 통신체계 유지를 위해 재난안전통신망 구축사업을 추진하고 있으나, 재난재해 현장에 위치한 피해당사자와의 통신을 고려하지 않고 재난재해 대응기관 간 지휘통제를 중심으로 통신망을 구축하고 있다. 본 연구에서는 국내 재난통신망 구축동향과 해외 선진사례를 해석하여 전 범위 재난통신망 구축을 위한 쟁점을 도출하고 통신주체와 목적에 따라 재난통신 영역을 새롭게 정의하여 재난통신 영역을 통제통신, 대응통신, 현장통신, 당사자통신, 경보통신으로 세분화하였다. 본 연구를 통하여 재정의 된 재난통신 영역의 특성을 분석하고 이에 따른 핵심 품질요건을 재설계하여 영역별 음영지역 없는 전 범위 재난통신 체계 구축방안을 수립하였다.

• Journal of Advanced Marine Engineering and Technology
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• 제40권10호
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• pp.906-915
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• 2016

In this study, a network monitoring system, including a secure 460-Network and a 460-Gateway, is designed and developed according with the requirements of the IEC (International Electro-Technical Commission) 61162-460 network standard for the safety and security of networks on board ships. At present, internal or external unauthorized access to or malicious attack on a ship's on board systems are possible threats to the safe operation of a ship's network. To secure the ship's network, a 460-Network was designed and implemented by using a 460-Switch, 460-Nodes, and a 460-Gateway that contains firewalls and a DMZ (Demilitarized Zone) with various application servers. In addition, a 460-firewall was used to block all traffic from unauthorized networks. 460-NMS (Network Monitoring System) is a network-monitoring software application that was developed by using an simple network management protocol (SNMP) SharpNet library with the .Net 4.5 framework and a backhand SQLite database management system, which is used to manage network information. 460-NMS receives network information from a 460-Switch by utilizing SNMP, SNMP Trap, and Syslog. 460-NMS monitors the 460-Network load, traffic flow, current network status, network failure, and unknown devices connected to the network. It notifies the network administrator via alarms, notifications, or warnings in case any network problem occurs. Once developed, 460-NMS was tested both in a laboratory environment and for a real ship network that had been installed by the manufacturer and was confirmed to comply with the IEC 61162-460 requirements. Network safety and security issues onboard ships could be solved by designing a secure 460-Network along with a 460-Gateway and by constantly monitoring the 460-Network according to the requirements of the IEC 61162-460 network standard.

• 대한영양사협회학술지
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• 제13권4호
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• pp.389-406
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• 2007

This study was conducted to estimate the safety level of non-cooking and cooking processed foods to propose the sanitary management of foods donated to foodbanks. The time and temperature were measured and the microbial levels of aerobic plate counts (APC), coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, and E. coli O157:H7 were analyzed on ten food items donated to seven foodbanks. The amount of cooked foods donated to each foodbank was about 10 to 40 servings. All foodbanks hired a supervisor and had at least one refrigerator/freezer and one temperature-controlled vehicle, but only four foodbanks had the separate offices to manage the foodbank operation. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. After production, the levels of APC of both non-cooking and cooking processed foods were complied with the standards by Ministry of Education & Human Resources Development, and were not increased till distribution. Only the level of coliforms in dried squid & cucumber salad (1.5×$10^3$ CFU/g) was not met the standards. E. coli and other pathogens were not detected in all tested samples. The microbial levels of delivery vessels and work tables were satisfactory, but the APC levels of two of four tested serving tables (6.9×$10^3$ and 5.3×$10^3$ CFU/100$cm^2$) and the coliforms level of one (1.1×$10^3$ CFU/100$cm^2$) were over the standards. The air-borne microflora level in serving room was estimated as satisfactory. It took about 3.0 to 6.5 hours from after-production to distribution and the temperatures of donated foods were exposed mostly to temperature danger zone, which had a high potential of microbial growth. These results imply that a checklist to monitor time and temperature in each step should be provided and the employees involving foodbank operation should be properly educated to ensure the safety of donated foods.