• 대한영양사협회학술지
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• 제1권1호
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• pp.31-42
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• 1995

The aims of this study are to enhance the students' knowledge of the drinking water and its reliability by investigating drinking water situation and the degree of students' knowledge on the drinking water. The results are as follows 1. Status and drinking behavior about school drinking water (1) 97.53% of the schools are using the tap water as the resource of drinking water (2) 46 schools are in possession of water tank and 18 schools of them are using the water tank as the resource of drinking water. The cleaning and sanitization of the tank are carried out once in a year with hypochloronatrium by the low-level officials, nurse teachers, and dietitian. 2. The degree of students' knowledge about drinking water (i) This survey represent that students favor the spring water best and think the tap water worst for drinking. (2) 83% of the students think that the tap water is polluted and these conception are formed mostly by the mass communication. 80% of boys and 90% of girls answered they don't drink plain tap water.

• 한국학교ㆍ지역보건교육학회지
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• 제8권2호
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• pp.79-95
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• 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.

• 한국식품위생안전성학회지
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• 제12권3호
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• pp.240-253
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• 1997

The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and superivision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.

• 원예과학기술지
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• 제34권1호
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• pp.195-205
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• 2016

사탕무씨스트선충(Heterodera schachtii)은 전세계적으로 십자화과 작물에 심각한 경제적 손실을 유발시키는 선충으로 2011년 우리나라의 고랭지 채소 재배지에 최초 발생이 확인되었다. 고랭지 배추 재배지에 사탕무씨스트선충에 의한 피해가 증가하고 있는 실정이나 피해 확산에 대한 실제적 원인 규명이 없어 본 연구에서는 고랭지 배추 재배지에서 작업화와 작업차량, 물을 통한 사탕무씨스트선충의 확산 가능성을 구명하기 위하여 수행하였다. 사탕무씨스트 선충 감염지에서 작업 할 경우 신발에 묻은 흙에 사탕무씨스트선충이 존재하였는데 부착 된 씨스트선충의 수는 지역별로 차이가 있었다. 사탕무씨스트선충에 감염된 배추 밭 농로를 주행 한 차량의 바퀴에서도 사탕무씨스트 선충의 부착이 확인 되었다. 고랭지 배추 재배지에서 배추 수확시 사용하는 굴삭기의 궤도에서는 41kg의 흙이 부착되었으며 장거리 수송용 5톤 트럭의 바퀴 네 개에서도 223.7g의 흙이 채취되어 수확 작업 시 다량의 사탕무시스트선충이 부착될 수 있음을 확인 할 수 있었다. 강우 시 사탕무씨스트선충 감염 포장에서 작업할 경우를 가정하여 관주량별(2, 4, $8L{\cdot}m^{-2}$)에 따른 작업화 부착 흙 양과 사탕무씨스트선충 부착량을 조사한 결과 관주량이 많을수록 장화에 부착되는 흙의 양은 많았으나 사탕무씨스트선충의 밀도는 차이가 없었다. 강우 시, 사탕무시스트선충 감염지에서는 유거수를 통해 사탕무씨스트 선충이 이동하였다. 우리나라 고랭지 배추 재배지에서 신규 도입 선충인 사탕무씨스트선충은 작업자의 작업화와 수확 작업에 이용되는 굴삭기와 차량의 바퀴 및 물을 통해 확산이 이루어 질 수 있음을 구명하였다. 따라서 사탕무씨스트선충 감염지역에서는 작업자의 개인 위생과 작업 차량에 대한 토양 제거를 통해 감염 확산을 막아야 할 것으로 판단된다.