• Culinary science and hospitality research
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• v.21 no.2
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• pp.85-102
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• 2015

The purpose of this study was to present the direction of the safety manual in the food service industry kitchen. The accident rate in food industry kitchens is around 87.2%, it meaning nearly 9 workers have accident among 10, considered to be very high. The most common accident is a knife cut wound (84.7%). And burns caused by hot water and oil (74.4%), then shown slip and falls (28.1%). The degree of fulfillment of kitchen safety awareness and safe environment varied based on gender, in which male are considered more likely to suffer from accidents than women. The level of safety perception varies between workers at different career points. Workers with 1~3 years of experience suffer the highest rate of accident, while workers with 7~10 years and more of experience are believed to be at lower risk of accident. Restaurant type did not exhibit a significant influence on accidents cases, although differences in the adoption of personal safety, even partially, were discovered, at significance of 0.01 < 0.027 < $0.05^*$. Based on these results, this paper has suggested preventive safety management validation model the food service industry based on kitchen management and incident management, and presented steps necessary.

• Journal of Intelligence and Information Systems
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• v.29 no.1
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• pp.307-325
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• 2023

Due to the prolonged COVID-19 pandemic, the frequency of people who are tired of living indoors visiting nearby mountains and national parks to relieve depression and lethargy has exploded. There is a place where thousands of people who came out of nature stop walking and breathe and rest, that is the mineral spring. Even in mountains or national parks, there are about 600 mineral springs that can be found occasionally in neighboring parks or trails in the metropolitan area. However, due to irregular and manual water quality tests, people drink mineral water without knowing the test results in real time. Therefore, in this study, we intend to develop a model that can predict the quality of the spring water in real time by exploring the factors affecting the quality of the spring water and collecting data scattered in various places. After limiting the regions to Seoul and Gyeonggi-do due to the limitations of data collection, we obtained data on water quality tests from 2015 to 2020 for about 300 mineral springs in 18 cities where data management is well performed. A total of 10 factors were finally selected after two rounds of review among various factors that are considered to affect the suitability of the mineral spring water quality. Using AutoML, an automated machine learning technology that has recently been attracting attention, we derived the top 5 models based on prediction performance among about 20 machine learning methods. Among them, the catboost model has the highest performance with a prediction classification accuracy of 75.26%. In addition, as a result of examining the absolute influence of the variables used in the analysis through the SHAP method on the prediction, the most important factor was whether or not a water quality test was judged nonconforming in the previous water quality test. It was confirmed that the temperature on the day of the inspection and the altitude of the mineral spring had an influence on whether the water quality was unsuitable.

• Journal of Korea Water Resources Association
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• v.50 no.5
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• pp.303-313
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• 2017

In environmental impact assessments for large urban development projects, the Korean government requires analysis of stormwater runoff before, during and after the projects. Though hydrological models are widely used to analyze and prepare for surface runoff during storm events, accuracy of the predicted results have been in question due to limited amount of field data for model calibrations. Intensive field measurements have been made for storm events between July 2015 and July 2016 at a sub-basin of the Gwanpyung-cheon, Daejeon, Republic of Korea using an automatic monitoring system and also additional manual measurements. Continuous precipitation and surface runoff data used for utilization of SWMM model to predict surface runoff during storm events with improved accuracy. The optimal values for Manning's roughness coefficient and values for depression storage were estimated for pervious and impervious surfaces using three representative infiltration methods; the Curve Number Methods, the Horton's Method and the Green-Ampt Methods. The results of the research is expected to be used more efficiently for urban development projects in Korea.

• Proceedings of the Korea Water Resources Association Conference
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• 2005.05b
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• pp.1269-1273
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• 2005

자연 친화적 하천관리는 현 치수위주의 하천정비 관행으로 인한 하천의 환경 기능의 훼손을 막고, 제도적으로 자연 친화적으로 하천 사업을 추진하기 위해서 수변조사, 계획, 설계, 시공, 모니터링, 그리고 유지관리 등 일련의 체계적인 절차에 따라 하천 사업을 시행하는 것이다. 특히 이러한 표준 절차 가운데 수변조사는 하천의 특성을 결정짓는 여러 가지 자연적, 인공적 형성과정들과 그 과정들을 지배하는 생태학적 원리들을 파악하여 하천사업의 정비주제와 방향을 설정하는데 도움을 준다. 모니터링은 계획과 설계, 시공을 통해 실시된 하천사업의 효과를 평가하고, 공법적용에 따른 하천의 변화과정을 파악하여 유지관리 및 적응관리를 위한 근거를 제시하는 과정이다. 수변조사 및 모니터링 매뉴얼은 건설교통부가 수행한 '자연친화적 하천정비기법 개발' 의 연구성과로서, 경기도의 탄천, 충청북도의 달천 그리고 경기도 오산천을 대상으로 각 관련분야의 전문가가 참여하여 직접 적용$\cdot$검증한 결과를 바탕으로 제작한 것이다. 이는 하천의 관리 및 하천관련 사업을 자연 친화적으로 수행하기 위하여 필요한 '수변조사'와 '모니터링'에 대한 일반적인 절차와 방법을 체계화 한 것이다. 특히 수변조사 매뉴얼의 경우는 $\ulcorner$하천설계기준$\lrcorner$의 '제12장 하천환경조사'를 보완하는 관계에 있다. 하천설계기준에서 제시한 하천환경조사는 본 수변조사 매뉴얼상과 동일한 절차와 양식을 따르고 있다. 하천설계기준에서 자세하게 기술하지 못한 조사방법, 정리, 분석, 평가에 대한 내용을 구체적으로 적용하여 이를 보완하고 있다.은 안양천 웹페이지(http://anyang.river.or.kr)에서 구현되고 있으며, 앞서 설명한 바와 같이 1단계 프론티어 사업으로 설치된 4개의 하천수위, 2개의 지하수위 관측시설과 함께, 2단계에 (주)웹솔루스에서 자체적으로 설치 운영하고 있는 2개소의 하수관거 모니터링 관측시설, 그리고 안양시에서 운영하고 있는 5개소의 강우관측소와 7개소의 수위관측소를 모두 통합하여 실시간 자료를 제공하고 있다. 수위자료는 10분단위의 텍스트정보와 그래프형태로 지원되며, 검색기간 설정을 통해 원하는 기간내의 자료를 선별, 검색할 수 있다.. 또한 이와 같은 기초적인 정보를 바탕으로 하류하천의 탁수 피해를 최소화할 수 있는 선택취수탑의 운영방안을 수립할 수 있다 본 연구에서는 이를 위해 선택취수탑 주위의 성층흐름을 기존의 실험자료와 수치해석을 통하여 분석하였고, 온도성층구조나 취수구의 위치변화에 따른 방류수 수질특성을 조사하였다.쇄파대(artifical reef)와 같은 완충지대를 갖는 호안을 축조함으로써 월파량을 감소시키는 대안으로 제시하고자 한다. 본 연구 수행을 통해 태풍 내습시 발생 가능한 자연재해에 대한 사전 방지를 목적으로 태풍피해의 원인을 제시하고 이를 해결하여 현재의 방재대책이 항구적인 방재대책으로 전환될 수 있는 방안 마련의 기초 자료로 활용되기를 기대한다., L-arabinose, 및 D-galactose; 제3차(第三次) 가수분해물(加水分解物)(C)에서 L-rhamnose, D-xylose, L-arabinose 및 D-galactose, 비가수분해물(非加水分解物)(C')에서 D-xylose와 D-galactose를 검출(檢出)하였다. (4) 구성당(構

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.11
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• pp.4924-4931
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• 2011

This research performed to evaluate a production processes reporting by the HACCP system of green vegetable juice products, containing lactic acid bacteria, stage of processing raw materials agricultural products and production facilities of general bacteria and pathogenic micro organism. General bacteria are found from four samples of storage of agricultural products at process stage and water was detected 8.67~14.67 CFU/ml. However, all samples were detected less than 105 CFU/ml as a legal standards after the process of UV sterilization. For the outcome of experiment of E.coli, E.coli O157:H7, B.cereus, L.moonocytogenes, Salmonella spp, Staph.aureus as the food poisoning bacterial, E.coli was detected until UV pre-step process in storage process and B.cereus was detected partly till 1st washing. Since all bacterial, Yeast and Mold are detected in main materials, pre-control method is a necessary to establish for decreasing with a number of initial bacteria of main materials and it is considered to establish the effective ways of washing and sterilization such as production facilities for cross contamination prevention of bacteria and Sthaphylococcus. Based on above results, the process of UV sterilization should be managed with CCP as an important process to reduce or eliminate the general and food poisoning bacterial of green vegetable juice products, including lactic acid bacteria. Therefore, it is considered to need an exhaustive HACCP plan such as control manual of UV sterilization, solution method, verification, education and training and record management.

• Journal of Bio-Environment Control
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• v.7 no.2
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• pp.91-108
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• 1998

This study was carried out to survey basic information of swine farms on the machine holdings. facility type. management of manure by farm scale and operation, and then to develop the mechanization model. Manual feeding was common for sows and nursing sows. but automation feeding was normally furnished for weaners. growing pigs and castrated male pigs. Water supplies was completely automated for all of the surveyed swine farms. Fully mechanized and automated system would not be feasible and affordable for the small scale farms breeding less than 500 heads. Because the environmental control for the nursing sows and weaner was important, some swine houses were constructed with the windowless type. However, the furnished rates ranged from 22.2% to 44.4% of the surveyed nursing sow and weaner houses at the farm scales. In the future, a computerized ventilation system would be commended for the efficient use of heat energy and to maintain the desirable temperature of swine buildings. Over-investment for large scale farm and over-crowded pigpen of small farm would cause wasting construction expenses and spreading epidermic diseases Hence, the size of swine building should follow the recommended scale. The fermentation drier was recommended for the manure management. Urine could be recycled or discharged after treating by the activated sludge process.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.74-83
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• 2004

Raw-fish food contains a lot of moisture and is a high-protein food. It is a first-stage processed food taking a lot of manual work. Therefore, it is classified as a PHF food, very liable to cause a bacterial food-poisoning. But its manufacturers are usually small-sized and a systematic sanitation management is difficult to expect. But the manufacturer participating in this study produces chilled fresh raw-fish food. Fish are sliced into two fillets, which are packaged under vacuum, kept and distributed in refrigerators, and sold within a day. It is a newly-developed kind of raw-fish food, and a more improved kind of raw-fish food making possible a systematic sanitation management. The HACCP (Hazard Analysis and Critical Control Point) is a systematic and continuous process-control method which is very efficient for controling food sanitation and reducing the expenses. A new HACCP model has been developed to be applied to a large-sized chilled fresh raw-fish food manufacturer. To ascertain its efficiency, the baterial examination was done to its workplace and products. The significance test was done on its data by "SPSS 12.0 for Window" and "Mann-Whitney U Test". The numbers of bacteria on its final products were significantly different in flatfish and porgy. The number of bacteria tended to decrease in each time-differential sampling (P＜.00l). The final food products showed no food-poisoning bacteria in all the time-differential tests and in all the samplings, which proves that the CCP of the HACCP system is under control. After the SSOP program was applied, no pathogenic bacteria were found in the work-place, and the kinds and numbers of bacteria decreased. The numbers of general bacteria and colon bacilli also showed a significant difference from those before the SSOP program in the filleting board (P＜.05), in the skinning board (P＜.0l), in the neck-removing knife (P＜.05), and in the filleting knife (P＜.01). The working equipments, periodically disinfected, also showed a significant difference in sanitary conditions (in the dehydrator, P＜.05). The number of bacteria found on the food-touching surface was within the standard (below 500/l00 cm$^2$) After the SSOP program was applied, the general bacteria and colon bacilli were not found. The quality of water used in the food processing was also within the standard. The numbers of bacteria falling from the air in the work-place were negligible in all the samplings (＜30CFU/l000ι). The staphylococci and fungi were not found.

• Journal of Environmental Impact Assessment
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• v.28 no.6
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• pp.592-603
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• 2019

This study is about the implementation of low energy sewage management technology through effective control of blower which consumes the most energy in sewage treatment. In calculating the amount of oxygen required for microorganisms, unlike the existing method using the operating index in the bioreactor or TMS data in the discharge port, the CODcr and NH₄⁺-N concentration changes in sewage flowing into the sewage treatment plant were detected in advance before entering the bioreactor and the amount of air was controlled based on this. The pre-sensing was found to have a high correlation compared with conventional products. As a result of blower control, it was possible to save about 9.9% energy more than the manual control. Consequently, this study suggested the possibility of blower's real-time control combined with pre-sensing technology. Also, it is expected that the low energy sewage treatment can be applied to sewage treatment facilities dependent on operation by manpower, and it will contribute to the reduction of greenhouse gas emissions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1558-1566
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• 2015

The purpose of this study was to examine dietitians' perception of importance about standards of foodservice management associated with long-term care hospital accreditation. This study was carried out through a postal survey consisting of 500 questionnaires, and 157 returned questionnaires were used in the statistical analysis. The results were summarized as follows. Average scores of perception of importance were 4.54/5 points in foodservice production management domain, 4.56/5 points in foodservice facilities management domain, and 4.70/5 points in foodservice sanitation domain. The average scores of importance of long-term care hospitals without accreditation were significantly (P<0.05) lower than those of hospitals with accreditation in items of 'establishment of ventilation equipment in kitchen', 'establishment of hand-washstand in toilet (warm-water, soap)', 'setup of sterilizing foothold in entrance of kitchen and toilet', 'division and use of knife, chopping board, gloves, and utensils before and after cook', 'establishment of cleaning plan and cyclic practice', and 'recording of receiving diary'. Results indicate that there is a need to supplement a casebook of regulations by suggesting detailed and critical limits in the case of below average points of importance. A manual, including HACCP standards for foodservice management of long-term care hospitals, is needed, along with education and webpage for comparing notes on accreditation of long-term care hospitals.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.9
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• pp.20-29
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• 2018

Owing to the changing climate and recent flood events, flood damage caused by river levee collapse and overflow is on the rise in Korea, making it necessary to enhance river levee maintenance technologies to deal with various flood damage scenarios. This paper proposes the evaluation system of a river-levee safety map to improve maintenance efficiency and disaster responsiveness. A river-levee safety map, indicating sliding, piping, visual inspection, scouring, and safety index of a levee fill material on a GIS map will enable the dangerous zone to be identified visually and the development of proactive measures to deal with it. This will maximize the river-levee maintenance efficiency, which is a break from traditional practice in that restoration measures are taken only after the damage has occurred. This study includes scouring and levee fill material in addition to previously-proposed sliding, piping and visual inspections. The research activities conducted in the study include 1) categorization of scouring and levee fill material based on document and data examination, 2) evaluation of sliding and piping at 5 locations on the left levee in the Nam river according to the duration time of the flood water level, and 3) evaluation of the characteristics of scouring and levee fill material at 9 locations on the left/right levee in the Nam River. The river levee safety map proposed in this study would be more useful and practical but further study on the manual for river management organization, repair and reinforcement methods, and budget is required.