• Journal of Environmental Health Sciences
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• v.31 no.5 s.86
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• pp.365-371
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• 2005

This study was peformed to explore the current situation of university environmental health and safety (EHS) system and evaluate the effects of such system on university EHS practices. Essential elements for the university EHS system were identified based on the representative examples of foreign universities, and Hey were incorporated into a questionnaire, which was used in this study. Among the academic institutions we surveyed in this study, 89% of the universities employed health and safety manager, and 65% kept departments. However, less than 50% of universities maintained EHS policies, maintained health and established safety committees within the university headquarters, and held health and safety meetings on regular basis. Several basic requirements such as chemical hygiene program and laboratory safety training program lacked in many universities. Some basic surveillance was performed in many universities, however, only few universities carried out surveillance on biological safety, medical examination, and chemical exposure monitoring. EHS system had significant influence on university EHS program (p<0.05). Performances of EHS activities were influenced by presence of EHS policies, and university health and safety committees.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.23 no.2
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• pp.156-163
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• 2013

Objectives: Numerous poisonous substances are used in paint manufacture, but there are differences in the results of GHS classification between the Ministry of Labor(MOL) and the Ministry of Environment(MOE). Therefore, paint manufacturers suffer confusion as to how to classify a given chemical's risk and hazard level. This paper was designed to compare the classification results of chemicals by the MOL and the MOE and suggest a harmonization measure. Methods: After selecting 25 poisonous substances from among the organic solvents, pigments, and additives used in paint manufacturer, the GHS classification results by MOL and MOE were compared. Further the logic and classification of the GHS proposed by each Ministry was analyzed. Based on the derived results, a harmonization plan was proposed. Results: Based on the GHS classification of the poisonous substances, the concordance is 10.0-66.6 %, excluded flammable liquid. The GHS classifications differed based on the suggested building blocks, the sub-classification method used, the references(data sources), and subjective judgment of the experts from each Ministry. In order to pursue the harmonization plan, cooperation is demanded from the MOL and MOE.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.33 no.3
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• pp.365-374
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• 2023

Objectives: After the MSDS submission and non-disclosure review system was introduced in January 2021, there were compliance difficulties in the field. Accordingly, for the establishment of the MSDS system, the government intends to investigate what has been improved and what urgently needs to be improved in the future, and to suggest detailed improvement plans. Methods: The background and problems of urgent difficulties in the field handling chemicals were investigated, and realistic improvement plans were derived through review of other laws related to the MSDS system and overseas cases. Results: In order to guarantee the safety of the public while at the same time promoting corporate R&D, it is necessary to alleviate the non-disclosure screening system for chemical substances for R&D, and to improve the irrationality of failing to implement the non-disclosure screening system due to information on unclassified substances being circulated. For this reason, it seems necessary to ease the requirement to submit all ingredients. In addition, it is necessary to strengthen punishment to raise awareness so that health problems do not occur due to the harmfulness and danger of hidden substances among workers who handle chemical substances and downstream users due to false descriptions in MSDS. Conclusions: All members of our society, including chemical manufacturers/importers and handling companies, academia, civil society, and the government, each subject of chemicals, should take an interest in the entire process from production to disposal of chemicals and work together to prevent harm to the public.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.18 no.3
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• pp.204-215
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• 2008

Many researches for service-life of chemical cartridges of respirators have been performed in many countries. On the result of these researches a few softwares programs were eventually developed to be used. In spite of that, it is difficult to apply these researches and softwares practically in the work spot because of too many factors that influence on service-life of chemical cartridges. This study was the first of two conducted for the purpose of developing program for estimating exchange period or service-life of chemical cartridges available feasibly in the workplaces. Collecting plan of cartridges discarded after use is in principle that three cartridges from three workers at a time, three steps of 1/2 exchange time due to smelling, just routine exchange time and 1.2 to 1.3 expanded time of routine exchange, total nine cartridges are collected in the same job site. 33 cartridges for organic vapor were collected in paint spray process of ship yard and paint factory, and 6 cartridges for acid were collected in plating process. These cartridges were analysed the remaining breakthrough time in 3M Innovation Center. Challenge vapor and breakthrough concentration were complied with Korean regulation for chemical cartridge respirators. Estimated breakthrough time was determined from previously used time plus breakthrough time for the remaining. Exchange period of cartridge would be the shortest time among three estimated breakthrough times. On the result breakthrough time for organic vapor was found to be relatively easily estimated, but that for acid aerosol or vapor was difficult to be confident. Even though this method was difficult to be precisely predicted exchange period of cartridge, it could be an alternative program practically available in the job site.

• Journal of Food Hygiene and Safety
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• v.20 no.1
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• pp.36-42
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• 2005

The purpose of this study is to develope a HACCP model for Korean traditional cookies. Prerequisite program and HACCP plan were proposed and analyzed for Yugwa. After analysing hazards of raw material and manufacturing processes, CCP, CL and control methods were presented. Pathogenic microorganisms were detected at the Korean traditional cookies plant. It gave a clue that general sanitation control procedures should be implemented for safe traditional cookie products. Hazard analysis of raw materials and processing of Korean traditional cookies, determination of critical control points and critical limits at the plant lead to present a model of HACCP plan. Implementation of HACCP can be carried out using a HACCP model. Critical control point of Yugwa production were determined as frying process. Biological and chemical hazards were presented for CCP determination.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.32 no.3
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• pp.209-220
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• 2022

Objectives: This study was performed to suggest how to re-establish criterion for toxic substances under the Chemical Control Act (CCA) in South Korea by comparing the GHS (Globally Harmonized System of Classification and Labeling of Chemicals) score and toxic properties. Methods: Toxic substances were classified into seven groups (Acute toxicity (1A), Chronic toxicity (2C), Environmental hazards (3E), Acute toxicity & chronic toxicity (4AC), Chronic toxicity & environmental hazards (5CE), Acute toxicity & environmental hazards (6AE), and Acute toxicity & chronic toxicity & environmental hazards (7ACE)) according to their toxic properties. The GHS score was calculated to sum up five toxicity indicators (health acute toxicity, health repeated toxicity, carcinogenicity, health other chronic toxicity and environmental hazards). Results: The GHS score of 7ACE was higher by 7 times that of 1A. 1A is the only group which has lower than the total GHS score. The highest score was 47, for sodium chromate (CAS no. 7775-11-3), which belongs to group 7ACE. This is classified as acute toxicity, carcinogenicity, germ cell mutagenicity, reproductive toxicity, and acute and chronic environmental hazard. On the other hand, the lowest score was 2.75, which was assigned to 177 chemicals belonging to group 1A. When the health acute toxicity indicator was omitted from the toxic criterion, toxic substances could be divided into the sub-groups 'human chronic hazards group' (HCG) and 'environmental hazards group' (EG) according to their GHS score and properties. Conclusions: The proposed criterion for toxic substances is to establish sub-groups defined as HCG and EG for separate control and that the 1A group be moved to substances requiring preparation for accidents under the CCA.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.319-331
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• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point plan applicable to cook/chilled Pork Bulkogi (broiled sliced pork with sauces) in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. During the product flow, time-temperature profile was recorded and microbiological analyses including mesophilic and psychrotrophic total plate counts, coliform, and fecal coliform and qualitative analyses of Salmonella and Listeria monocytogenes were done. Chemical analyses (pH, acid value, total volatile basic nitrogen), sensory evaluation, and quantitative analysis of thiamin were conducted for 5 days of chilled storage. The number of mesophiles in raw pork ($4.26{\pm}0.11\;Log\;CFU/g$), seasoning mixture ($5.97{\pm}O.04\;Log\;CFU/g$) and marinated pork ($5.56{\pm}0.21\;Log\;CFU/g$) were below the microbial standards for "requires further cooking" food items. Listeria monocytogenes was detected in seasoning mixture. After heating, the number of mesophiles ($5.17{\pm}0.04\;Log\;CFU/g$) were slightly reduced but it did not meet the microbial guidelines of $5\;Log\;CFU/g$ for "ready-to-eat" foods. No other microbes including pathogens were detected. By reheating the menu item after chilled storage, the number of mesophiles were reduced in every phase of 1st day ($4.62{\pm}0.22\;Log\;CFU/g$), 3rd day ($4.55{\pm}0.20\;Log\;CFU/g$) and 5th day ($4.25{\pm}0.16\;Log\;CFU/g$) of chilled storage, and the number of microbes was below the standard limits for "ready-to-eat" foods. At the fifth day of chilled storage, pH (p<0.05), acid value (p<0.01) and TVBN (p<0.05) showed significant increases. Sensory evaluation results did not show any significant change for 5 days of chilled storage. Thiamin content showed a decrease for 5 days of chilled storage. Consequently, the ideal shelflife recommended for Pork Bulkogi was within 3 days of chilled storage. CCPs for Pork Bulkogi were purchasing and receiving of raw meat and some seasoning ingredients, heating, chilling, chilled storage, reheating, and distribution.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.69-74
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• 2013

This study has been performed for 150 days from February 1 - June 31, 2012 aiming at analyzing biologically hazardous factors in order to develop HACCP system for the vinegared pickle radishes. A process chart was prepared as shown on Fig. 1 by referring to manufacturing process of manufacturer of general vinegared pickle radishes regarding process of raw agricultural products of vinegared pickle radishes, used water, warehousing of additives and packing material, storage, careful selection, washing, peeling off, cutting, sorting out, stuffing (filling), internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, E. coli O157:H7, Clostridium perfringens, Yeast and Mold before and after washing raw radishes, Bacillus cereus was $5.00{\times}10$ CFU/g before washing but it was not detected after washing and Yeast and Mold was $3.80{\times}10^2$ CFU/g before washing but it was reduced to 10 CFU/g after washing and other pathogenic bacteria was not detected. As a result of testing microorganism variation depending on pH (2-5) of seasoning fluid (condiment), pH 3-4 was determined as pH of seasoning fluid as all the bacteria was not detected in pH3-4. As a result of testing air-borne bacteria (number of general bacteria, colon bacillus, fungus) depending on each workplace, number of microorganism of internal packing room, seasoning fluid processing room, washing room and storage room was detected to be 10 CFU/Plate, 2 CFU/Plate, 60 CFU/Plate and 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of general bacteria and colon bacillus was represented to be high as 346 $CFU/Cm^2$ and 23 $CFU/Cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, colon bacillus was not detected in all the specimen but general bacteria was most dominantly detected in PP Packing machine and Siuping machine (PE Bulk) as $4.2{\times}10^3CFU/Cm^2$, $2.6{\times}10^3CFU/Cm^2$, respectively. As a result of analyzing above hazardous factors, processing process of seasoning fluid where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and threshold level (critical control point) was set at pH 3-4. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.