• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1398-1404
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• 1999

The purpose of this study was to investigate the sanitary management procedures of foodservice in elementary schools in Pusan area. The questionnaire which were administered to 189 dietitians was used in this study as a survey method. The results were as follows. Mean total length of employment for dietitians at school foodservice was 3.7 year. The mean serving scale was 1,052 meals. Meals were served at classroom 63.5%, lunchroom 23.8%, and classroom＋lunchroom 12.7% of the schools. The mean time span required of meal delivery was 31.5min at the classroom serving place. Regarding total mean score of sanitary management procedures, time temperature was 3.48/5.00, personal sanitation 4.20/5.00, equipments and facilities sanitation 3.92/5.00. The mean score of the pre preparation was 3.91/5.00 for time temperature management procedure, those of food purchasing and receiving, food storage, food production, meal. assembly.trasnportation service, and hot.cold holding were 3.83/5.00, 3.82/5.00, 3.71/5.00, 3.25/5.00, 2.30/5.00 respectively. The higher age group(31

• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.219-232
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• 2003

The purposes of this study were to assess the child care centers' foodservice facility, and to develop the kitchen facility model based on the general sanitation standards and guidelines in order to provide basic information for a plan review to build or renovate child care centers' foodservice facility. The scopes of the study include : 1) field assessment of the foodservice management practices and facilities in 8 public child care centers, and 2 private child care centers which they are subsidized from the government as public child care centers, 2) development of child care centers' kitchen facility model based on the General Sanitation Standards and Guidelines. The results of this study can be summarized as follows : 1. Field Assessment of the Child Care Centers' Foodservice Facility Average number of children in child care centers was 78.0$\pm$24.20, the average space of kitchen was 15.13$\pm$4.25($m^2$). Especially, the average space of kitchen was 18.49$\pm$4.35($m^2$) with enrollment capacity of 90～120 children in child care centers. The inventory level of most foods was relatively low except rice and kimchi. Kitchen facilities and equipments were similar to those of home kitchen and did not meet the standards of institutional practice. Therefore, the director in child care centers should recognize the importance of the sanitation management and pay more attention to the renovation of foodservice facilities as well as sanitation management practices. 2. Development of the Kitchen Facility Model based on the General Sanitation Standards and Guidelines The kitchen facility plan model with enrollment capacity of 100 children was developed based on the results of field assessment and literature review. Suggested kitchen space was 34.16$m^2$(6,100mm×5,600mm). This space was bigger than the results of field survey or precedent study, considered appropriate to implement the general sanitation standards. The main feature of the developed kitchen facility plan and model was product flow in one direction from the arrival of the raw material to the finished product in order to prevent cross contamination and to improve working efficiency.

• Journal of the Korean Home Economics Association
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• v.36 no.6
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• pp.123-132
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• 1998

This paper is a part of "The Study of the Traditionla Korean Ethnic Farmhousing in Yanbian, China" The purpose of this study is to investigate the facilities and equipments of the traditional farmhouse in the villages of Lungching China. The data is collected from 124 households in the villages based on the survey conducted using questionnaire and photograph. The major findings are: 1) The people in farmhouse use wood as a fuel for cooking and the method of cooking is traditional style using their iron pots. 2) Heating system of the house is ondol type of heating using. wood which is also traditional type. This means that the floor heating of the house and cooking food can be carried out simultaneously. 3) Even though pump system and running water system are the two kinds of water supply that are available in the villages, majority of people use pump system. Many houses have no drainage facilities but few houses have got bad drainage system. 4) From the planning stage of the farm house facilities and equipments for ventilation is not considered and hence it is not provided in most of the houses. 5) Farmhouses are oriented to the south and the windows and the doors are covered either with viny1 or cloth during winter time effecting the lighting system of the house. 6)Many of the houses use incandescent lights. But the switchs and the electric Outlets are short in number. 7) Sanitation facilities are worst equipped compared to other facilities present in Lungching villages of China. of China.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2006.11a
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• pp.86-87
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• 2006

The hatchery sanitation has a significant impact on chick quality. This study was carried out to investigate the bacterial contamination in the broiler hatchery. The aerosol bacterial contamination was low except for the operating hatcher that the bacterial counts were measured almost over 300 counts/64cm$^{2}$. The bacterial contamination of the facilities and equipments had a similar tendency as compared with the aerosol bacterial contamination. More than six groups of the Salmonella species were isolated almost from the hatcher and the related facilities and equipments. Also, in this study, we compared the effects of four methods of 37% formalin adminstration in hatcher. At hatch, the aerosol bacterial counts in hatcher receiving 37% formalin as constant rate infusion method during hatching were significantly lower than in each hatcher receiving 37% formalin once at transfer and not receiving 37% formalin, respectively(p<0.05).

• Korean Journal of Community Nutrition
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• v.13 no.3
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• pp.405-417
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• 2008

The purpose of the study was to investigate the sanitation management status and implementation barriers of the HACCP system. A survey was conducted based on 760 schools through e-mail after having gone through phone interviews to dieticians in Seoul, Gyeonggi and Incheon areas from December 2006 to March 2007. The following statistics were drawn out from the 459 surveys out of the 760, thus giving a response rate of 60.4% (N = 459). The statistical data analysis was completed using the SPSS program. 92.6% of the respondents operated sanitary education once a month and 67.1 % used internet as their sanitary educational source. 50.5% of the pre-preparation rooms were not divided and 78.0% of kitchen floors were always kept wet. Only 15.7% of the respondents used heat and cold insulators and 73.2% of drinking water was natural or purified water. 60.3% of food trays were electronically sterilized and 70.2% of spoons and chopsticks were sterilized by boiling water. The main cause of food-borne diseases was the lack of facilities and equipment (33.1%). Also, the deficiency of facilities and equipment (4.07 points) acted as an implementation barrier of the HACCP system. Compared to Gyeonggi or Incheon area results, Seoul's facilities and equipment (p < 0.001) and implementing barriers of the HACCP system (p < 0.001) results came out relatively high. After the analysis of the implementation barriers of the HACCP system, 91.7% of school principals said it was difficult to apply the HACCP system due to lack of financial support. In consideration to the school foodservice support, solutions for the facilities of school foodservice and a systematic sanitary education of the HACCP system must be made for the employees and everyone else who are related.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.54-68
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• 2003

This study aims at efficiency of kitchen management by adoption of a systematic central kitchen and conversion of conventional kitchen to convenience kitchen at ' H ' restaurant. First, integrated menu control of banquet buffet functions became more competitive with quality menu and eventually brought about guests satisfaction. Second, systematic central kitchen made possible standardization and mass production through simplified production line. Efficiency through quick service and shortened preparation time was realized, and food materials were recycled effectively at the same time. Integrated ordering lowered purchasing price and built an efficient cost control system. Third, conversion of conventional kitchen to convenience kitchen and strengthened central kitchen system facilitated agreeable work conditions and optimal work flow with butcher's and even sauce making utensils. Fourth, integrated supply system of buffet menu and sauce from western restaurants saved about 520 million won of labor costs. Last, one integrated kitchen out of two was easier in sanitation control with pleasant restaurant space. Sharing kitchen facilities and equipments also saved about 30% of maintenance fee. Power, water, and gas were also saved and eventually curtailed overall expenses.

• Korean Institute of Interior Design Journal
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• v.22 no.1
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• pp.307-317
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• 2013

Elementary school's physical environment is critical to lower grade students. Among the many physical conditions, Toilet, which belongs to health and sanitation category is very important to those who start school for the first time. The purpose of this study is for suggesting the guidelines of toilet design reflecting psychological and behavioral aspects of lower grade students. The research was executed as follows. Firstly, focused survey groups were carefully chosen. Five elementary schools were selected, being all open after 2005 under Seoul Gangseo District Office of Education. Secondly, field study was executed to find out toilet usage, during the period between April to June 2012, by visiting schools to see basic facilities, taking pictures and making actual measurement in each toilets. The architectural analysis was focused on location, moving line, actual size and space zoning, while the interior analysis being on finishing materials and the design of sanitary equipments. And the design elements such as color, lighting fixture, art works or signage were analysed, too. Finally, questionnaire survey was done to find out preferences of lower grade students. As a result, the guidelines of toilet design can be divided into two main parts, Physical and Psychological. For the Physical part, it is necessary for related facilities to be concentrated in order to give easy access. In addition, good ventilation, better lighting and to install sanitary equipments ergonomically are required. Furthermore, safe and clean maintenance should be considered. Psychologically, the design should be directed for making lower grade students come to toilets with comfort and more pleasantly.

• Journal of the Korean Society of School Health
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• v.16 no.2
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• pp.13-23
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• 2003

To provide data necessary for effectively applying the HACCP system by understanding the current application condition of HACCP system and satisfaction level of the dietician in elementary schools, a mail-in survey was conducted on dieticians serving for 227 elementary schools applying HACCP system in Kyungsangbuk-Do since November 1, 2001 to December 20, 2001. 83.5% of the subjected schools were conducting more than 50% of HACCP cooking process management, and the level of cooking process management displayed significant relevance according to the number of dieticians serving the school meals. The area that was not well conducted in the field of HACCP system was proven to be water examination(94.0%), inspection on self-sanitation of cooks prior to cooking(90.6%), and maintenance of dry kitchen floor(l4.8%). The reason why the above areas are not well conducted was because of lack of time due to over workloads. Subjective dieticians had pointed out improvement of sanitary concept(58.1%) and improvement of self-sanitation (28.8%) as benefits of applying HACCP. 21.2% of the subjective dieticians were satisfied with application HACCP and 35.2% were dissatisfied with applying HACCP. In case of which the duration of applying the HACCP was longer than one year and in case of higher rate of HACCP cooking process management and longer work experience of the dieticians, the level of satisfaction was proven to be significantly higher. The most difficult things to follow in important management categories according to the features of dietitian work and work experience were food distribution of CCP7 step and maintenance of optimum temperature(70.7%). Subjective dieticians had pointed out insufficient facility or environment and lack of inspection equipments in order regarding problems of applying HACCP. Also in the level of necessity of improvement categories in applying HACCP, dieticians had replied that facility and equipment improvement was mostly needed. Due to the induction of HACCP system in school meals, comparatively well cooking process management is being conducted, and I believe it could contribute in securing safety and quality improvement of school meal by improving the sanitation concept of the dieticians. However, the satisfaction level of dieticians are rather low and there are many difficulties in maintaining optimum temperature in the process of food distribution and transportation process. Also, lack of facilities and environment, lack of inspection equipments and etc are pointed out as problems of inducing HACCP. Thus, to settle HACCP system, it is believed that brave investment must be preceded.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.576-589
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• 2009

The purpose of this study was to analyze the status of school foodservice facilities, utilities and equipment & sanitary education in provinces, This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. 1,623 schools participated in this research and Kangwondo, Choongchungdo including the metropolitan area with frequent occurrence of food bone disease were the targets of this research. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. And out of the total 1,623 schools, 815 (50.2%) were elementary schools and 808 (48.8%) were middle and high schools (p < 0.001). Most of the elementary schools, excluding 4 schools, were self-operated. In the case with middle and high schools, 81.5% (513 schools) were self-operated and 18.4% (295 schools) were contracted. When dealing with the sanitation management of school foodservice in Kangwondo and Seoul, elementary schools were less equipped with equipment and facilities than middle and high schools which proved that they were in need of improvements (p < 0.01). Schools with self-operated foodservice, in particular, were in need of preparation zone improvements. 52.3%~88.0% of stainless equipment such as utensils, spoons/chopsticks, subsidiary food tray, and food trays were sterilized by dryers. Work tables, vegetable slicers, and mincers were chemically sterilized and plastic materials were sterilized by ultraviolet rays. Data from newspapers, Internet and TV are collected beforehand and then an annual hygiene educations plan for employees are put together. Hygiene education for employees are carried out monthly through oral method.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.217-233
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• 1998

Foodservice management practices in 52 educare centers in Jeonbuk province were evaluated in order to provide basic informations and guidelines for the standardization of foodservice management and facilities in the educare centers. The survey was conducted using the structured questionnaire. The results are summarized as follows: 1. Only 10% of the centers investigated had the stationed dietitian, therefore most of foodservice management was not conducted by a professional personnel. The average number of kitchen employees was 1.3 and significantly different with type(p<0.05) and size(p<0.001) of the centers, which was not enough to meet the regulation. 2. Menu planning was performed mostly(59.6%) by managers and teachers of educare centers. Food items were purchased(94.7%) and recieved(91.6%) by kitchen employees or center managers and teachers. Produced foods were also evaluated(97.7%) and distributed(100%) by kitchen employees or center managers and teachers depending on their experience without any supervision of the professional personnel for the mass production. 3. Among the centers studied, 84.6% of them conducted nutrition education programs regularly by teachers. About 77.3% of them evaluated that these programs did not accomplish the proper training for good food habit because of the lack of nutritional knowledge(54.5%) and educational media(27.3%). 4. In general, the hygienic maintenance was evaluated as fair state to need the improvement. 5. Kitchen facilities and equipments were similar to those of home cooking and did not meet the standards for institutional practices. Besides, automated machinery and tools for safety, sanitation and improvement of work efficiency were far short. 6. Log book for the foodservice management was not prepared properly, which made the systematic planning and operation of the foodservice facilities difficult.