• 한국식생활문화학회지
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• 제15권5호
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• pp.379-386
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• 2000

This study was performed to investigate the recognition on preprocessed foods among dietitians employed in 106 elementary school foodservices in Inchon by questionnaire from December 11th to 28th in 1999. Number of cooks in school foodservices increased significantly(p<0.01) with the number of children to feed, and 8 or 9 cooks were the most typical number(36.79%). Most(93.4%) of the subjects understood that it is necessary to use the preprocessed foods and they considered the food hygiene as the most important factor. Many subjects(89.62%) responded that the lack of cooks and cooking equipment was partly solved by using preprocessed foods and the expected reductions in personnel and waste through using preprocessed foods were $15{\sim}20%$ (38.68% of the subjects) and 20-30% (41.51% of the subjects), respectively.

• 가정과삶의질연구
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• 제23권4호
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• pp.101-112
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• 2005

The purpose of this study was to provide the design guidelines for the activity spaces in the skilled nursing facilities for the elderly through the investigation of the spatial characteristics and using behavior The researcher interviewed the staff regarding programs in 15 facilities, investigated and observed the use of the spaces from 15th of December, 2004 to 19th of February, 2005. The programs in facilities were categorized into human knowledge, arts, music, exercise, recreation, cooking gardening, religious and social activities, and those were peformed once to 4 times a day. They were conducted in the elderly individual rooms, lounges, program rooms, dining room, or(and) auditorium. The results of the study were as follows: First, investigating the activity spaces, the lounges and elderly individual rooms were mostly on the same floor so that the elderly had no big trouble in access to the lounge. The program rooms of the facilities in suburban and rural area were on the same floor as the elderly individual rooms and they were likely to combine with another usage, compared to those On city were mostly separated from the residence floor. Most of dining rooms and auditorium were on the basement or on the 1st floor. Second, in the programs by the activity spaces, elderly individual room and the program room were used more for the human knowledge and art programs with small group. The lounges were for recreation and social activities with (both of) small or(and) big group and dining rooms were mainly used for cooking programs. In auditorium, recreation, religious and social activity were performed with big group. Third, the individual rooms for the elderly had more capacity if those did not have any beds, but often had a trouble in making a passage way. The lounges needed to remove decorations and displayed furniture obstructing the passages and to arrange both of the western and eastern type of tables for the efficient use of the spaces. It took a long time in preparation of the furniture and other equipment if the program room was with another usage.

• 한국의류학회지
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• 제34권4호
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• pp.553-562
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• 2010

This survey investigates the conditions of summer working uniforms for contracted foodservice workers. The data were obtained from 67 workers through in-depth interviews (July 2005~October 2005). The results of study are as follows: The working environment changed to menu and cooking method (air temperature $28\sim37^{\circ}C$, humidity 72~86 %RH, radiant temperature $27\sim37^{\circ}C$, air velocity 0.14~0.37m/sec). They answered that the working environment has high temperatures, humidity, excessive noise, and liability to slide. The typical accidents were burns, cuts, slide, and ligament injuries in the workplace. Work duties consisted of cooking, serving food, washing, and cleaning up leftover food. All the employees carried out multi tasks. The primary working postures and motions were standing, crouching, and lifting. The female workers usually wore underwear (panty and brassiere), upper and lower work wear, aprons, waterproof-aprons, cotton-gloves, rubber-gloves, socks, and rubber-boots. The satisfaction of the uniform was relatively low for trousers and waterproof-aprons. The answer about the fit was generally "comfortable." They answered "back," "chest," and "head" were wet with perspiration during work. The uncomfortable parts were the crotch and neck. Questions concerning their satisfaction with the material of uniforms indicated a high rate of dissatisfaction, particularly for ventilation and absorbency. In case of the colors of the working uniform, workers preferred white color for the upper part, and black color for the lower part.

• 한국식품조리과학회지
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• 제25권6호
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• pp.677-689
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• 2009

The purpose of this study was to evaluate food safety practices and knowledge of foodservice workers at senior welfare centers. A self-administrated questionnaire was administered to 1200 foodservice workers at senior welfare centers in Seoul, Incheon and Gyeonggi province. Two hundred five responses were returned, with 181 usable for analysis. Statistical analyses were conducted using SPSS for Windows(ver.14.0). Volunteers of respondents comprised 64.1% while chefs and employees comprised 20.9%. Food safety practices were assessed using a 5-point scale(1: strongly disagree - 5: strongly agree), and the average score of food safety practices was 4.27. For specific practices, 'personal hygiene (4.46)' scored the highest, followed by 'cleaning and sanitizing(4.43)', 'separate handing(4.40)', 'cooking process(4.11)', and 'receiving and storing(4.05)'. There were significant differences in the practice average score by age(p<0.01) and experience of food safety education(p<0.01). The total score for food safety knowledge was 14.43 out of 20 points. In the category of food knowledge, 'equipment and facility(80.5%)' had the highest correct answer rate, followed by 'personnel hygiene(75.9%)', 'cooking process(70.4%)', and 'cleaning sanitizing(65.8%)'. There were significant differences in the knowledge total score by job type(p<0.05), age(p<0.05), working experience(p<0.05), chef certification (p<0.01), and frequency of food safety education(p<0.01). The knowledge and practice scores were significantly correlated(p<0.01). This study suggests that food safety education for foodservice workers should be conducted continuously and repetitively, and the development of proper education materials is needed to improve the effectiveness of food safety education for chefs, employees and volunteers at senior welfare centers.

• 대한가정학회지
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• 제43권11호
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• pp.127-140
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• 2005

Sanitary management performance and knowledge of employees in hospital food service was evaluated by survey questionnaire to improve their sanitary management performance, analyse the weak points of sanitary management, and determine more practical and efficient alternatives of sanitation education. For this study, we selected 6 dieticians and 250 employees working in the six general hospitals larger than 400 beds in Gyeonggi and Incheon area. The questionnaire consisted of three parts: general subjects in the nutrition division of hospitals, sanitation education of dieticians, and sanitary management performance and knowledge of employees. The average ratio of HACCP related equipment and facilities of the target hospitals was relatively high at $86.5\%$. The number of sanitation education was 1.99 times/month by regular schedule and 6.47 times/month by occasional schedule. The average dietician's inspection time of cooking was 178.77 minutes/day. The average point of sanitary management performance was 4.62/5.0, showing a relatively high grade. In each region of sanitary management performance, food treatment sanitation was marked with the highest point, at 4.85, fellowed by cleaning and sterilizing sanitation at 4.65, personnel sanitation at 4.61 point and device and utensil sanitation was ranked with the lowest point at 4.53. Sanitary management performance was affected by the number of occasional education which was highest at 6-10times/month. The mean score of sanitary knowledge was 11.17/15.0. The assigned position, type of employment, status, working career and number of occasional education affected the mean score of sanitary knowledge of employees significantly. Sanitary knowledge of employees was highest in the case that occasional education was peformed at 6-10 times/month. There was no correlation between the sanitary management performance and sanitary knowledge of employees. In contrast, there were correlations between sanitary management performance and dietician's inspection time of cooking and number of employees.

• 한국식품위생안전성학회지
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• 제1권2호
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• pp.121-131
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• 1986

우리나라 요식업소의 작업 환경 및 급식되는 음식의 위생 상태를 위생 점검표 및 미생물 검사 결과를 기초로 분석, 평가한 결과는 다음과 같다. 1) 주방 및 객실의 위생 상태와 음식점 종사자의 위생 습관은 잠재적 위험성이 존재하는 불량 상태로 평가되어 요식업소 경영자와 종업원의 위생 개념에 대한 교육이 절실히 요구된다. 2) 음식에 대한 미생물 분석 결과, 요식업소의 업종 및 규모에 관계없이 탕류와 같은 높은 온도에서 조리되는 음식의 미생물적 품질은 비교적 좋았으나, 여러 단계의 생산 과정을 거치거나 실온에서 장시간 방치되는 음식 및 차게 급식되는 음식은 미생물적 품질이 낮게 나타났다. 3) 음식의 준비와 조리 과정에서 사용되는 기구 및 용기, 배선시 사용되는 식기의 위생 상태는 미생물 검사 결과, 매우 심각한 상태로 즉각적인 시정이 요구된다. 4) 식품 취급습관 및 주방의 위생환경, 음식의 조리 온도 등은 급식되는 음식의 위생 상태와 유의적인 상관 관계가 있는 것으로 나타났다.

• 한국화재소방학회논문지
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• 제24권1호
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• pp.134-139
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• 2010

"2008년도 화재통계연보"에 따르면 화재 발생의 약 34%가 호텔, 식당, 주택 등과 같은 실내 화재이고 그 중에서 약 53% 이상이 주방에서 발생하고 있다. 이에 최근에 국내에서는 공동주택내 주방의 화재소화 설비로써 주로 자동식 소화기를 사용하고 있고 형식 승인은 "자동식 소화기의 형식 승인 및 검정기술기준(KOFEIS 0101-1)"을 따르고 있다. 하지만 자동식 소화기 성능 평가 기준내의 한가지 환경조건만으로는 실제 주방에서 자동 소화기의 성능을 검증하는 것에 한계가 있다. 그러므로 다양한 주방 구조에 따라 화재 감지 특성에 대한 연구가 필요하다. 본 연구에서는 주방에서 레인지 주변의 형상에 따라 감지시간에 대한 영향을 수치해석 하였고 그 결과 화재 감지 시간의 차이가 약 100초 가량 차이가 났다. 또한 후드의 작동 여부에 따라서도 감지 특성이 다르게 나타났다. 이러한 결과를 바탕으로 주방 내에서 조리용 기름의 화재 제어를 위한 성능 평가 기준을 검증하고 개선하는데 활용될 수 있다.

• Architectural research
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• 제21권1호
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• pp.21-29
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• 2019

Recent years in Korea, some new developed buildings are only using electricity as power for heating, cooling, bathing and even cooking which means except electricity, there is no natural gas or other kinds of energy used in such kind of building. In vehicle industry area, scientists already invented electric vehicle as an environment friendly vehicle; after that, in architecture design and construction field, buildings only using electricity appeared; the curiosity of the environment impact of energy consumption by such kind of building lead me to do this research. In general, electricity is known as a clean energy resource reasoned by it is noncombustible energy resource; however, although there is no environmental pollution by using electricity, electricity generation procedure in power plant may cause huge amount of environment pollution; especially, electricity generation from combusting coal in power plant could emit enormous air pollutants to the air. In this research, the yearly amount of air pollution by energy using under traditional way in research target building that is using natural gas for heating, bathing and cooking and electricity for lighting, equipment and cooling is compared with yearly amount of air pollution by only using electricity as power in the building; result shows that building that only uses electricity emits much more air pollutants than uses electricity and natural gas together in the building. According to the amount of air pollutants comparison result between two different energy application types in the building, residential SOFC (Solid oxide fuel cell) is simulated to apply in this building for decreasing environment pollution of the building; furthermore, high load factor could lead high efficiency of SOFC, in the scenario of simulating applying SOFC in the building, SOFC is shared by two or three households in spring and autumn to increase efficiency of the SOFC. In sum, this research is trying to demonstrate electricity is a conditioned environment friendly energy resource; in the meanwhile, SOFC is simulated efficiently applying in the building only using electricity as power to decrease the large amount of air pollutants by energy using in the building. Energy consumption of the building is analyzed by calibrated commercial software Design Builder; the calibrated mathematical model of SOFC is referred from other researcher's study.

• 한국식품영양과학회지
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• 제39권7호
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• pp.1064-1072
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• 2010

급식소 오븐 사용실태와 사용효과를 평가하고자 대구 경북지역 학교급식소를 대상으로 설문조사를 실시한 결과는 다음과 같다. 조사대상 오븐사용 학교급식소는 도시형이 75.0%, 농 어촌형이 22.7%, 도서 벽지형이 2.3%였고, 급식생산방식은 한 번에 조리가 75.0%, 분산조리가 25.0%였다. 오븐을 이용하는 조리법은 구이류(95.5%), 찜류(86.4%), 조림류(61.4%)의 순이었다. 오븐사용에 대한 기대효과-사용효과 분석결과 전체 항목 중 다양한 메뉴 생산 가능, 음식맛의 향상, 음식 모양 형태 유지 용이, 음식의 표준화, 구이류 조리 개선, 찜류 조리개선, 조림류 조리 개선, 조리시간 단축, 작업조작의 단순화, 조리완료시간의 정확성, 최종 조리음식의 위생 확보, 작업장 온도 관리 용이, 급식생산관리에 미치는 총체적인 효과 등 총 13개 항목(48.1%)에서 기대효과와 사용효과가 모두 높았다. 그리고 조리인력 감소, 조리장 위생 개선, 조리원 업무만족도 향상, 조리원에게 작업지시 용이 등 총 4항목은 기대효과에 비해 사용효과가 높게 평가되었다. 또한 도시형 학교급식소의 경우 농어촌형 급식소에 비해 총 8개 항목에서 오븐 사용효과가 높게 평가되었다. 볶음솥과 환기팬의 구비율은 오븐 미사용 급식소가 오븐 사용 급식소보다 유의적으로 높았고, 오븐 사용 급식소가 오븐 미사용 급식소보다 전체적으로 기기용량이 더 충분한 것으로 평가되었다. 본 연구 결과를 종합해볼 때 급식생산시 오븐 등의 대량조리기기를 적극적으로 도입하여 활용한다면 급식대상자의 기호도가 높았던 메뉴 중 인력과 조리기기의 부족 등으로 제공할 수 없었던 메뉴의 제공이 가능해질 수 있을 뿐만 아니라 조리장과 최종 조리음식의 위생관리도 용이해짐에 따라 급식만족도의 향상과 더불어 급식의 질적 향상을 도모할 수 있을 것으로 기대된다. 따라서 학교급식의 효율적인 운영과 질적 향상을 위해서는 빠른 시일 내에 학교급식소 시설 설비의 현대화 및 자동화를 실현해야 할 것으로 판단된다.

• 한국식품조리과학회지
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• 제31권1호
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• pp.33-40
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• 2015

For the globalization of Korean food restaurants, the kitchens should be equipped with proper ventilation systems and space to keep clean and ensure food safety. This study aimed to examine the ratio of kitchen to total space of restaurant and the suitability of the ventilation systems employed at Korean food restaurants. Data were collected by on-site survey of 12 Korean foods restaurants in Seoul. Length and width of the restaurants were measured with scale. Temperatures and air velocity around the heating equipment, working area, and hood were measured with a thermal imaging camera anemometer and thermometer. Statistical analyses were conducted with the SPSS program. The average space of the restaurants was $25.7m^2$. The ratio of kitchen to space was 0.22 for restaurants sized $32m^2$, 0.28 for $33-66m^2$, 0.21 for $66.1-99m^2$, 0.16 for $99.1-148.5m^2$, and 0.35 for those above $148.5m^2$. Average maximum and minimum air velocity around the hood were 0.28 m/sec and 0.22 m/sec, respectively. Under these conditions, the temperature of the working area was $41^{\circ}C$, presenting an uncomfortable indoor temperature for kitchen employees to work. When classifying 3 groups based on the minimum and maximum air velocity, the temperatures near the cooking area and in the hood of the restaurants showed significant differences among the three groups. When the maximum air velocity was over 0.3 m/sec, the temperature of the cooking area was as $30.1^{\circ}C$, showing a significantly lower temperature (p<0.01). Based on these results, the kitchen space rate of 0.25 to the total space and a ventilation system maintaining a maximum air velocity over 0.3 m/sec were recommended for ensuring the food safety of Korean foods restaurants sized 66 to $99m^2$.