• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.457-465
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• 1995

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

• 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.

• Journal of the Korean Institute of Educational Facilities
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• v.16 no.1
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• pp.59-68
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• 2009

In the knowledge-base 21st century, schools are required functions as a place of education for student as well as a place of life-long education for community. Therefore schools are needed to be open and to be multiple. The purpose of this study is to analysis of open-facilities to community of twenty elementary schools in Busan and to suggest a design guideline for open -facilities of school plan at the base of this analysis. The main contents of this study are as follows: 1) Study for general ideals and necessity of opening school facilities to community. 2) Establish the study objects of the opening facilities by existing studies and a questionnaire. 3) Focused on twenty elementary schools in Busan, analysis of the characteristics of opening facilities in terms of the using efficiency, that is, the approachability, the recognition and the territoriality. 4) At the base of 1) 2) 3), results are as follows: $\circ$ In consideration of approachability, the block plan of the open-facilities should be designed at making a circulation system without interruption of the student's educational area. $\circ$ In consideration of recognition, the form and detail of external and internal of the open-facilities should be designed at making distinction with the student's educational area. $\circ$ In consideration of territoriality, the zone of the open-facilities should be designed at composing exclusive hall, staircase and sanitation.

• Journal of Environmental Health Sciences
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• v.38 no.6
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• pp.520-528
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• 2012

Objective: This study was performed to assess bacterial distribution concerned in sanitation management of public lavatory in Seoul. Methods: In this research, bacteriological investigation on public lavatory was accomplished for bidet water, bidet nozzle, washbowl and lavatory stool in the 50 public facilities such as public institutions, subway stations, cinema, department stores, large-scale buildings and hospitals amount to 374 specimens. Results: The geometric mean of colony forming unit(CFU) in total aerobic colony count were analyzed as follows; $5.2{\times}10^2/100cm^2$ on lavatory stool, $7.2{\times}10^3/ea$ on bidet nozzle, $7.8{\times}10^3/ea$ on center ring of washbowl, $1.4{\times}10/mL$ in bidet water (ml) and 7.0/ea on doorknob. Opportunistically pathogenic germs such as Staphylococcus aureus, Escherichia coli, Enterobacter cloacae, Pseudomonas aeruginosa were isolated in 3.7%, 5.9%, 3.2% and 1.9% of total specimens, respectively. Conclusion: The result of this study shows that there were some facilities where the pathogenic germs were detected to may cause urological infection. And the CFU of general bacteria as the representative indicator of disinfection and lavatory cleaning were high enough to imply the improvement of sanitation management of public lavatories should be contrived.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.59-66
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• 2021

The results of the inspection based on the sanitation checklist and the measurement of refrigerator/freezer temperature, illuminance, and ATP were conducted at 12 school foodservices in Daiyue-district, Taian-city, Shandong Province, China, at the same time, and the results were as follows. Five items of 'Use sterilized cutting boards', 'Use sterilized knives', 'Use worktable after sterilization', 'Use sink after sterilization', 'Sterilize the interior/exterior of the refrigerator regularly' in the checklist inspection were found not to be performed (0%). Two items of 'Disinfect hands after washing', 'Equipped with hand sterilizer' and 'Sterilize the kitchen areas regularly' were investigated as being performed only in one foodservice (8%). The average illuminance of the receiving stand were 373.08±106.35 Lux, 8% when the standard (540 Lux or higher) was complied with, the average refrigerator temperature were 7.06±0.82℃, 38.9% when the standard (-2 to 5℃) was observed 8% of cases complying with the standard (below -18℃) at -8.56±0.76℃ were investigated. As a result of ATP measurement, the surfaces of knife edge, cutting board, refrigerator door handle, worktable, and sink, which are not sterilized at all, were not suitable (accept ratio 0%), sterilized food plate (accept ratio 54.2%) and utensil for preserved food (accept ratio 75%) had a relatively high accept ratio. China's hygiene regulations should be revised in the direction of strengthening disinfection practices for facilities, equipment, and the environment, and hygiene measures such as education on disinfection and preparation of economical disinfection methods should be established.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.13-19
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• 1996

This study was to investigate dining behaviours of 420 businessmen living in urban regions (Taegu, Gumi, Young-Chon and Chang-Won) in Kyungbuk and Kyungnam. This survey was carried out by questionnaires. The results were summarized as follows; Among all respondents, dining out once a day was most frequent. Education (p<.05), age (p<.001) and marital status (p<.001) were significant. Socialization was the most frequent reason for dining out. In the choice of food, Korean food was the most frequent (68.1%). Taste (41.4%) was the most frequently cited reason for food selection followed by variety of food (18.8%) and price (8.8%). The respondents favorite foods were: Korean food; Doen Jug Soup (31.9%); Western food; Pork Cutlet (47.6%); Chinese food; Gan Ja Jang (31.2%); Flour-bared food; Kal Gook Su (55.4%), and Fast food; Ramen (26.4%). The most frequent choices of where to eat were the company cafeteria for lunch and Korean restaurant for dinner (p<.001). Responses to inquires concerning sanitation, facilities and service were mostly "normal". They wanted lower price (30.5%), a more variable menu (24.8%), and more vegetables and fruits (18.1%) in restaurant and cafeteria food. Age (p<.05) and marital status (p＜.001) were statistically significant.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.40-45
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• 1978

We have selected 36 schools of a total of night high schools for boys and girls in seoul and measured intensity of illumination of the classroom, The corridors and the stairs that students study and live, with priority given to an illumination, a primary factor of environmental sanitation of school following is the result. 1. The maximum average intensity of illumination of the classroom is 93.2 Lux, and the minimum average intensity of illumination 39.5 Lux. Mean$\pm$S, is 59.03$\pm$22.8 Lux 2. The maximum average intensity of illumination of the corridor is 39.2 Lux, and the minimum average intensity of illumination 11.1 Lux. 3. The maximum average intensity of illumination of the stair is 11.58 Lux, and the minimum average intensity, of illumination 4.92 Lux, mean$\pm$S.D is 7.88$\pm$10.0Lux. 4. Schools with tile illumination facilities more than 50 Lux are 63.8% and less than 50 Lux are 36.2%. 5. Schools with 9-11 facilities of a source of light per classroom by a fluorescent lamp are the most as 30.50%. 6. As for the corridor, schools with the illumination equipment less than 10 Lux are 27.8%, are more than 10 Lux 72.2% 7. As for the stairs schools with the illumination equipment less than 10 Lux are 77.8%, and more than 10 Lux 10 Lux 22.2%.

• Journal of the Korean Dietetic Association
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• v.18 no.4
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• pp.308-325
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• 2012

This research aimed to survey foodservice hygiene management practices performed by principals and teachers as well as examine foodservice employees' hygiene knowledge in kindergartens. Surveys were administered to principals, teachers, and foodservice employees at 392 kindergartens. The total average score of six categories was 4.28 out of 5.0. Average score of the production process management category was the lowest at 3.90 while safety management was the highest at 4.69. Other average scores were as follows: facilities and equipment 4.20, personal hygiene 4.14, food ingredient control 4.35, and environmental sanitation 4.39. Teachers' foodservice hygiene management practices scored 3.8 points out of 5 on average. Hygiene knowledge of foodservice employees was also tested. The mean score of foodservice hygiene knowledge was 76.29%. The lowest scoring category was personal hygiene, suggesting that foodservice employees require more knowledge on proper personal hygiene practices. Possession rates of dish sterilizer, ultraviolet sterilizer, and hand washing facilities in the kitchen were low. These equipment installation rates should be raised accordingly. To enhance control of foodservice hygiene, kindergarten management should pay more attention to education and training related to foodservice sanitation.

• Journal of the Korean Institute of Educational Facilities
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• v.14 no.1
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• pp.23-32
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• 2007

The purpose of this study is to suggest of facilities improvement and plan at children shelters. To this purpose, the researcher visited and interviewed users of three children shelters. To achieve a concrete goal of the study, (1) property room size per admitted children, (2) space satisfaction as bedroom, living room in a establishment, (3) facilities satisfaction as corridor, sanitation fixture. furniture (4) environment satisfaction as electricity, cooling and heating, ventilation, (5) exterior satisfaction as building image, color, landscape was analysed by interviewing. Based on the results of the analysis, a improvement for children shelters was presented.

• Journal of Environmental Science International
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• v.23 no.1
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• pp.1-6
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• 2014

As the combination of technique and art, environmental facilities have the function to improve the image of urban green space. Among these facilities, some can be designed and arranged reasonably. But to the facilities of sewage, electricity and sanitation and so on, are usually ignored and become the blemish in the green space. Based on the analysis of the status, taking the design of well cover of sewage as an example, the landscape approaches are discussed from form, material, color and artistic technique and so on.