• Food Science and Industry
• /
• v.47 no.2
• /
• pp.61-70
• /
• 2014

• Journal of the Korean Dietetic Association
• /
• v.13 no.2
• /
• pp.169-182
• /
• 2007

We investigated elementary school students' knowledge, behavior, experience and preference of education method related to food safety in order to provide basic information for food safety educational program. A survey study was conducted with 569, fourth and sixth grade students, from two schools in Seoul and Ulsan. Students were asked thirty-two questions regarding food safety knowledge, behavior and experiences as well as their attitude to food safety class and preference for teaching method. The data was analyzed for the frequency analysis, t-test, chi-square test, one-way ANOVA and Pearson correlation using the SPSS/Windows. Results indicated that 91.9 percent of the respondents did not know what unsanitary food is. 67 percent of the respondents did not know the proper method of hand washing. Although the students' level of knowledge and behavior associated with food safety was low, there was meaningful correlation(r =.184, p<.01) between knowledge and behavior. Surprisingly, students in higher grade did not demonstrate an exceeding food safety knowledge and behavior. More than 50 percent of the subjects did not have food safety education either at home or school. 60 percent of the respondents interested in food safety and the majority recognized that a food safety education is needed. Students want to learn about unsanitary food(34.1%), foodborne illness(29.7%), food selection and storage method(21.3%), and personal hygiene(11.2%) through game, role play, and practice in real situation. These results suggest that development of food safety education program is needed through the elementary school year and the education program must include fun activities in which students can participate.

• The Journal of Korean Society for School & Community Health Education
• /
• v.8 no.2
• /
• pp.79-95
• /
• 2007

A study was conducted in order to develope HACCP model in school lunch in Korea. Results: 1. Of 22 menus 4(18%) were non heating processes (#1), 2(9%) were food handling by using hands (#2), and 16(73%) were heating processes (#3). Of 279 menus 36(12.9%) belong to process #1, 8(2.9%) to process #2, and 235(84%) to process #3. 2. The critical control points for process #1 were contamination by hands of food handlers, and unsanitary food preparation habits of food handlers. Those for process #2 were improper heating temperature, contaminations by food handlers' hands, and unsanitary food handling habits, and cross contamination by unclean utensils and equipment. 3. Management criteria for the CCPs were conditions of food storage, refrigeration, freezing, food cooking temperature, personal hygiene, washing and sanitization of utensils and equipment. 4. Monitoring criteria for CCPs were observation, temperature checking, inspection of utensils and equipment, and practice of good personal hygiene. 5. Corrective actions were refusal of unsafe products, correction of improper temperature, proper cleaning and sanitization, and proper reheating time and temperature.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.4
• /
• pp.406-413
• /
• 2006

This study investigated legal environments on customers' experiences of accidential losses in a restaurant service. A wide review of the cases showed that restaurant customers' experiences of accidential losses are classified into 11 types as follows; loss of personal belongings with posted warning, loss of personal longings without posted warning, injuries in a restaurant with posted warning, injuries in a restaurant without posted warning, injuries while eating, food poisoning, injuries from defective tablewares, allergic reactions, illegal or unsanitary food supplies, and false labeling of countries of origin. The results of this exploratory study revealed that the respondents had experienced some out of those 11 incidents in average 2.6 times in all of their restaurant visits, and the incidents frequently happened in independent restaurants rather than in fast-food establishments, family restaurants, or hotel restaurants. The results also showed that the accidents from illegal or unsanitary food supplies was happened most frequently and false labeling of countries of origin was mostly anticipated increasing in the future.

• Korean Security Journal
• /
• no.37
• /
• pp.295-323
• /
• 2013

This study's purpose examine the "Four Social Evils" policy during about seven months and presents new policy and policy directions with a critical eyes. The present Government focus 'The safety of the people' in 2013. But, most of all, "Four Social Evils" selected the top priority project of the government that will be worked on for the next five years. "Four Social Evils" means Sexual Violence, School Violence, Domestic Violence and Unsanitary Food as crimes affecting the daily lives of the people. To date, we were having a number of discussions with various people. But currently, there is a lack of research on constructive criticism about "Four Social Evils" policy. Therefore, It is the best thing to get interested in "Four Social Evils" policy and evaluate the effectiveness at this time. But, This study is not simply criticizing the "Four Social Evils" policy. Ultimately, through this constructive criticism, this study is trying to encourage "Four Social Evils" policy in the right direction and serve as the groundwork for reinforcement strengthen of the social safety net.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.1 no.1
• /
• pp.51-62
• /
• 1972

In Korea, fermented fish has been playing an important role as a preserved and flavor rich food. It is said that the digestion of fish protein is due to both action of intrinsic (autolytic enzymes) and bacterial enzymes in fish. The mass production of fermented fish has been impeded since traditional method of fermentation requires a long duration for a complete digestion. A high concentration of salt and unsanitary condition are also considered disadvantages of the old method. To improve the quality of the product and to develop mechanized process of fermentation, fermentors which have such control device as temperature, pH and agitation control system have been urgently needed. In this study, a model design of a fermentor is studied. The calculation was based on the optimum conditions for enzymatic hydrolysis of fish protein which involve temperature, pH, viscosity and other factors.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.4
• /
• pp.356-370
• /
• 2013

The purpose of this study is to examine the Western perspective on the food and food culture of Modern Times in Korea (from the late of Joseon Dynasty until Japanese colonial era). Literature and written records were analyzed. This analysis revealed that the heart of the mill in this period involved rice, and that a common beverage was sungnyung made from boiled scorched rice (in contrast to tea as the common beverage in Japan or China). The most important subsidiary food in Joseon was vegetables, especially Kimchi. Westerners viewed Kimchi as a smell symbolizing Joseon and their meal times. Even though both Kimchi and cheese are fermented food, just like Westerners could not stand the smell of Kimchi, Koreans viewed the smell of cheese unpleasant. Westerners viewed German sauerkraut as Western food counterpart to Kimchi, as sauerkraut is also fermented food made of cabbage. Regarding the eating of dog meat in Joseon, most Westerners viewed it as brutal; however some interpreted it as a difference in food culture. In addition, the eating of raw fish and its intestines felt crude to Westerners. The biggest difference between Joseon's food and Western food was that Joseon had no dairy products and no sugar. The most highly preferred fruit for Westerners was the persimmon, and ginseng was already widely recognized and recorded as a medicinal plant. Joseon's desserts were also favorably evaluated. In contrast, the excessive gluttony, heavy drinking, and unsanitary conditions in Joseon were problems pointed out in many records.

• Korean Journal of Human Ecology
• /
• v.18 no.6
• /
• pp.1323-1336
• /
• 2009

This study examined the attitude and education need for food safety of high school students. Data were collected from 297 high school students in Gyeongbuk province through a self-administered questionnaire on December, 2008. Frequency, t tests, one-way analysis of variance, Duncan's multiple range tests, and chi-square tests were conducted using SPSS V. 14.0. Many respondents answered that the foods produced and distributed in Korea were not safe enough. Over a third of the respondents replied that the produced and distributed foods were not safe because of unsanitary food processing. They pointed out food additives threatened food safety the most, which was followed by heavy metal contamination, and endocrine disruptors. Most respondents mentioned difficulties in acquiring information concerning food safety, and obtained information from the media, such as TV and radio. The respondents required a high level of education regarding food safety, and preferred movie clips and broadcasting media the most. Finally, they pointed out food-related government organizations to be the most efficient educational institution for food safety.

• Journal of the Korean Society of Food Culture
• /
• v.13 no.4
• /
• pp.307-316
• /
• 1998

Vending machines play an important role of giving convenience and simplicity in modem life style. So they became an indispensible element in life of modern people. This study was peformed to investigate customer's actual status in use as well as the degree of satisfaction and requirement of food and beverage vending machines. The results of this study can be summarized as follows. 1. About the advantage of using the vending machines, respondents answered 'convenience' for 50.2% and 'closeness' for 33.6% of all the answers. About the dissatisfaction for vending machine, three factors of 'inappropriate taste, temperature. quantity' and 'unsanitary pakage material and food' were the main causes. 2. About the credit of food quality,48.6% of respondents answered' some what doubtful'.58.1% of respondents pointed out that they couldn't confide in freshness and shelf-life' 3. 48.2% of respondents agreed that vending machines would be needed more in the future. Respondents wanted lots of food to be served from vending machines. The foods which respondents wanted to be served from vending machines were noodle(30.8%), rice(19%), pastry(18.2%), bread(17.45) gruel(7.3%) and snack(7.3%).

• The Korean Journal of Food And Nutrition
• /
• v.7 no.3
• /
• pp.239-249
• /
• 1994

This study was conducted to find out the actual condition of dining-out and the propensity to dining-out according to age groups and sex distinction in Pusan area. The survey was conducted on 464 peoples who live or work, including students aged more than 4th grade in elementary school In Pusan area. The results of the questionnaires are as follows. The survey on dining-out time indicated that most of peoples like to dine out at supper time more than at luncheon. The motivations of dining out were in order of the time going out with family, having party and meeting with friends. Restaurants used frequently at luncheon time were in order of flour food shop, Chinese-style food shop and Korean-style food shop, and at supper time were in order of Korean-style food shop, roasts rib shop and Chinese-style food shop. The survey on dining-out cost indicated that 71.88% of respondents were payed out less than 4,000 won Per one person at luncheon, but 54.67% of them were payed out more than 5,000 won at supper. The reasons of prefferring food shop used first were in order of delicious taste, sanitary circumstance and economical price, and of no prefferring food shop used first were untasty, unsanitary circumstance and expensiveness. But, the results of the propensity to dining-out were different according to sex distinction, age groups and jobs.