• 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.

• Journal of the Society of Disaster Information
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• v.16 no.1
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• pp.178-191
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• 2020

Purpose: This paper proposes a performance evaluation method for state-of-the-art facility inspection/diagnostic equipment through a trend survey of equipment and standardization systems of US, Japan, and Korea. This paper also suggests the priority of developing a performance evaluation method through expert interviews and surveys. Method: In this study, report for the last 5 years of FMS, state-of-the-art equipment of facility maintenance companies/safety diagnosis specialist agencies and papers/research reports/patents of NTIS were analyzed to identify recent trends of facility inspection/diagnostic equipment usages. standardization system of US, Japan, and Korea were analyzed to figure out a suitable form of a performance evaluation method for the domestic situation. And expert interview and survey were conducted to identify the priority of developing a performance evaluation method. Result: The performance evaluation method must be developed by the shape that only evaluates performance, regardless of types of equipment, on inspection item level for creative technology development. The priority of developing the performance evaluation method was identified as crack detection of concrete for durability evaluation and displacement/deformation/fatigue detection of concrete and steel for stability evaluation. Conclusion: The performance evaluation method will be developed firstly for the crack detection of concrete for durability evaluation and displacement/deformation/fatigue detection of concrete/steel for stability evaluation. In order to promote creative technology development, the performance evaluation method should be developed in a form that provides standardized specimens or testbeds and can be applied regardless of types of technologies.

• Journal of the Korean Society of Safety
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• v.38 no.3
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• pp.77-84
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• 2023

Welding and cutting, which are representative tasks in handling firearms at industrial sites, are the basis for production and maintenance processes across all industries. They are also essential in the root industry. Specifically, they are widely used in the manufacturing industry, including equipment industries such as shipbuilding, automobiles, and chemicals, and subsequent maintenance work and general facility repair. However, such hot work carries a high fire risk owing to sparks scattering and inadequate management, resulting in a high occurrence of accidents. In response, the government and relevant organizations have recently revised the Occupational Safety and Health Act to prevent accidents during hot work. These revisions impose more stringent regulations than before, which are expected to help prevent actual fire accidents. However, whether the fire observer system, which is the core element of the revision, would be practically applied and maintained is unclear. Therefore, this study compared the fire observer system in the revised Occupational Safety and Health Act with those in the laws and systems of developed countries, conducted interviews with safety and health experts to assess the suitability of the new system for fire observer operations, and improvement plans were derived accordingly. Therefore, the laws and systems of developed countries grant more authority to fire observers compared with those of Korea. Moreover, professional training in handling emergency is required. Interviews with safety and health experts revealed that regardless of company size, the same operating standards were applied, and standards for deploying fire observers in various locations were unclear. Furthermore, there was a lack of professional education and training, and the role and authority of fire observers were limited. These findings revealed a problem in this sector. The results of this study are expected to serve as basic data for establishing a practical system for placing fire observers and supplementing laws, guidelines, and systems for preventing fire accidents.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.226-239
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• 2007

The purpose of this study was to identify the problems related to the purchasing processes of school foodservices that should be corrected for the food service safety, by examining the purchasing processes and the status of supplier selection. A questionnaire was given to 300 dietitians working at self-operated food services. Ninety-eight responses, excluding incomplete answers, were used for the statistical analysis. The survey consisted of three parts: the general characteristics of the school foodservice and dietitian, purchasing processes and supplier selection, and the purchase specifications. We found that 84% of the contract was made by informal purchasing, and the contract period was 6 months or one year. For supplier selection, problems related to the document screening systems were the superficiality of the content(45.7%) and the absence or lack of clarity of the appraisal criteria(34.8%). The important factors for the facility and equipment standards of suppliers were included unclear evaluation methods for content(41.1%) and inappropriate appraisal lists(21.1%), while unclear evaluation methods for content(41.9%) and absence or lack of clarity of the appraisal criteria(20.4%) were the problems pertaining to the supplier evaluation checklist. When using the Food Labeling Standards to select suppliers, confirmation of the sell-by date and the storage method had the highest score at 3.85 out of 5. For supplier selection, only 25% of the contract was made by using the purchase specifications. The levels of satisfaction of with Kimchi and rice cakes suppliers were significantly different according to employment type and educational background, respectively. Depending on working experiences, satisfaction was significantly different for the use of document screening, as a standard for the selection and management of suppliers, and for the facility and equipment standards of suppliers, The use of purchase specifications was different by employment type, while the use of purchase specifications for contracts was different by working experience. These results imply that the specialization of suppliers is necessary to unsure food safety. Therefore, the objective methods to evaluate the suppliers should be developed by the government, and appropriate education programs for dietitians should be prepared to enhance the utilization of purchase specifications.

• Journal of the Korea Safety Management & Science
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• v.9 no.3
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• pp.55-61
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• 2007

In general, it is fact that most educational institutions have lots of problems about shift of education facility and equipment because of insufficient budget. However, most high school girls live a lot of period in the school and most of them wear student uniform. Thus, it is necessary that educational environment has to be improved by actual body size of high school girls. The main objective of this study is to provide numerical guideline for the improvement of educational environment about high school girls ($17\sim19$ years) through comparison and analysis on physical standard of nation (report published in 1997). The sample for this work chosen from data which were collected and measured by Size Korea during two years $(2003\sim2004)$. In order to analyze feature of the somatotype of high school girls, analysis was performed about 734 subjects on 25 body parts such as height (7 parts), width (4 parts), thickness (4 parts), circumference (5 parts), length (4 parts) and body weight. For the specific comparison on somatotype, $R\ddot{o}hrer$ index and Mollison's comparison graph were used. The result of this study can be utilized in various fields such as design of classroom, student uniforms, facilities and equipments for education, etc.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.15 no.3
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• pp.281-299
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• 2017

The inventory management of radionuclides is essential for the safe management of disposal facilities. In this study, we compared the activity of dry active waste predicted using the generated waste data and that measured for the accepted waste in the disposal facility. For very low level waste, the measured activity was higher than the predicted activity for $^{137}CS$, $^{90}Sr$, $^{99}Tc$ and $^{129}I$. In low level waste, the predicted activity was higher than the measured activity for all radionuclides. We also evaluated the variation in the predicted quantity and total activity of each level of dry active waste through a sensitivity analysis on a scaling factor. This result will contribute to the construction of a Safety Case and safe operation of disposal facilities.

• Journal of the Korean Association of Geographic Information Studies
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• v.26 no.1
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• pp.1-10
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• 2023

With the advent of the 4th industrial revolution era, interest in autonomous driving technology is increasing. Accordingly it is necessary to seek safe driving by recognizing surrounding situations using sensors attached to autonomous vehicles along with the applicability of existing traffic facilities to autonomous driving lanes and the utilization of HD maps. In this study, in order to deduce the role of sensor only physical facilities which recognized through a laser scanner on an autonomous vehicle developed to improve road and traffic infrastructure, through comparative analysis with existing road facilities such as road signs, safety signs, and gaze guidance facilities. Sign facilities can promote driving safety by allowing autonomous vehicles to perform specific actions directly. In order to promote safe driving by recognizing sign facilities by using sensors for autonomous vehicles, it is necessary to prepare standards for installation, management, and use, and it is considered that management and supervision should be carried out continuously according to the standards.

• Journal of Nutrition and Health
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• v.39 no.1
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• pp.74-83
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• 2006

The purposes of this study were to (1) identify the evaluation categories, areas, attributes, and criteria of the school food service program using both a qualitative and a quantitative analyses, (2) define the relative importance of the evaluation categories, areas, attributes, and criteria of the school food service program using analytic hierarchy process, (3) organize the evaluation system to improve quality of the school food service in Korea. A survey was conducted from August to October 2004 to collect data from 172 dietitians, 15 school food service officials at the educational board, 10 professionals of school food service. Statistical analyses were performed on the data utilizing the SPSS 12.0 for Windows and Excel, such as Descriptive statistics and analytic hierarchy process was performed. The result of the analytic hierarchy process indicated that relative importance of evaluation category was 0.4319 (food service manage ment), 0.2369 (nutrition education), 0.1455 (satisfaction) and 0.0912 (parent involvement program). 'Sanitation, safety and facility (0.1739)' was the most important area among the subcategories of food service management, followed by nutrition management (0.1581), procurement (0.1375), production (0.1345), organization and personnel management (0.0662), planning (0.0644), food service evaluation (0.0585), financial accountability (0.0555), and information management (0.0554). There existed a relative importance on the three areas of the nutrition program and satisfaction evaluation category: students (0.5281, 0.6221), parents (0.1812, 0.1491), and teachers (0.1838, 0.1618). In the parent involvement program evaluation category, relative importance of committee and monitoring management was 0.4658 and information communication was 0.3724. The quality of food and service to school children can be improved by the appropriate application of the developed evaluation tool for the school food service program.

• Journal of Navigation and Port Research
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• v.48 no.1
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• pp.1-6
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• 2024

Aid-to-Navigation facility is important for maritime traffic safety. In Korea, for safe maritime traffic, the Ministry of Oceans and Fisheries is using an Aid-to-Navigation management system. The current Aid-to-Navigation management system displays information based on text, making it difficult to determine the impact if Aid-to-Navigation fails or an accident occurs. A simulator can be used to verify the placement of Aid-to-Navigation. However, real-time information is not applied and maintenance of the simulator is expensive. Additionally, the Aid-to-Navigation simulator cannot simulate effects of port backlighting. To improve these issues, we proposed an Aid-to-Navigation management platform based on digital twin technology. This system can predict failures by analyzing real-time sensor data collected from navigation signs. We plan to develop a function that can simulate Aid-to-Navigation placement. Aid-to-Navigation is expected to be managed efficiently by applying digital twin technology.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.274-282
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• 2011

The purpose of this study was to investigate factory workers' knowledge of sanitation management of school foodstuffs and sanitation practices. A questionnaire that identified employees' food safety sanitation management knowledge and practices was developed based on a review of literature. Subjects consisted of 221 factory workers employed at 34 factories in the Daegu and Gyeongbuk areas. Almost half of the factory workers were 40~49 years of age (45.7%), 34.8% had 1~3 years of work experience, 62.4% of the respondents received food safety education 1~2 times a month and 75.1% of the respondents were satisfied with sanitation education. However, the total score for factory worker sanitation knowledge was low: 4.63/9. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for the factory workers' sanitation performance was 4.63/5. Satisfaction level and the amount of sanitation education, application of sanitation knowledge, attitude regarding sanitation management, and sanitation management performance level were significantly high among workers employed in a HACCP certification facility (p<0.05). The difficulties were found to be sanitation management and the time to deliver food to schools. To instill a sense of duty and pride among workers and to ensure that the food suppliers provide best-quality school foodstuffs safely, school dietitians and factory managers must actively educate workers in safe food handling and sanitation.