• 한국식품위생안전성학회지
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• 제38권4호
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• pp.228-235
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• 2023

본 연구에서는 식품 제조시설 및 조리도구의 표면을 대상으로 식품알레르겐인 땅콩을 제거하기 위해 다양한 습식세척법을 평가하였다. 습식세척은 식품알레르겐 또는 잔류물질을 세척하는데 매우 효과적인 방법이며 식품 시설 또는 접촉 표면으로 사용되는 스테인리스, 나무, 플라스틱에 대해 온수로 5분간 불림 후 세척솔과 세척용제를 이용한 세척효과는 스테인리스> 유리> 플라스틱> 나무 순으로 확인되었다. 접촉 표면이 거친 나무는 끼임 등에 의해 세척효과가 낮게 나타났으며 표면의 세척효과를 높이기 위해 온수(50℃±2)로 5분간 불림 후 세척솔과 차아염소산 나트륨으로 세척하였을 때 나무표면으로부터 땅콩 알레르겐 제거에 효과가 큰 것으로 확인되었다. 식품 제조시설 및 조리도구의 표면에 따라 땅콩 알레르겐 세척효과는 달리 확인되어 본 연구에 사용된 재질과 세척용제 이외에 대해서도 추가의 연구는 필요하다. 식품안전현대화법에서 식품알레르기 표시 제도 및 식품알레르기 교차오염 예방 등에 관한 관리가 요구되고 있는 상황에서 식품 제조시설 및 조리도구 표면에 존재하는 식품알레르겐에 의한 교차오염의 예방과 관리는 필요할 것으로 생각된다. 본 연구 결과는 일반적인 세척 후에도 제조시설 및 도구의 표면에 땅콩 알레르겐의 잔류가능성을 제시하였고, 식품제조시설에서 취급하고 있는 땅콩 알레르겐의 세척 및 저감과 적절한 재질의 시설 및 도구 선정에 기초자료로 활용될 수 있을 것으로 판단된다.

• 한국지반환경공학회 논문집
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• 제10권2호
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• pp.37-43
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• 2009

우리나라는 경제발전과 더불어 하수종말처리장과 음식물쓰레기처리시설의 수가 꾸준히 증가해왔다. 이들 시설들은 상수원 수질보전과 음식물쓰레기 재활용과 같은 긍정적인 역할을 수행하지만 한편으로는 심각한 악취문제를 유발해 인근주민들의 쾌적한 생활을 해치고 있는 실정이다. 이에 본 연구에서는 부산시 환경기초시설에서 발생되고 있는 탈수슬러지케잌 및 음식물쓰레기샘플을 채취, 황화수소 발생 가능량을 예측함과 동시에 발생 가능량이 많을 것으로 나타난 1개 시료를 선정하여 실험실 규모의 Flux Chamber 실험을 통해 대기 시료를 포집하여 GC/FPD분석을 실시, 혐기성 상태일 때 이들 처리장폐기물에서 대기 중으로 배출하는 황계열 악취물질에 대한 배출농도 측정결과를 제시하고자 하였다. 황화수소발생량이 가장 많은 시료는 녹산 하수처리장의 슬러지 샘플로 농도가 156.18mg/kg이었고, GC/FPD로 분석을 실시한 결과를 토대로 악취농도지수(Odor Quotient)를 산정해 본 결과 개별 악취물질중 $CH_3SH$(methylmercaptan)이 총악취농도지수에서 차지하는 비율이 47.3%로 가장 주요 악취원인물질로 나타났다.

• 한국식품조리과학회지
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• 제17권2호
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• pp.105-116
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• 2001

국내 의료기관 96개소를 대상으로 이들의 급식위생관리 실태를 파악하기 위하여 2000년 3월부터 한 달간 총 96개 의료기관에 대해 해당병원 영양사를 대상으로 일반 위생관리 및 교육 프로그램에 대하여, 그리고 이들 중 35개소에 대해서는 급식을 위한 생산단계별 위생, 개인 위생, 급식설비 위생 분야로 구분하여 설문조사를 실시하였다. 조사에 응한 의료기관들의 급식위생관리 상태는 전반적으로 양호하게 나타났으나, 총 참여기관 중 병원급식에 HACCP을 도입하였다고 응답한 곳은 4%에 지나지 않았으며 문서화된 위생작업기준을 소지한 곳도 1/3에 지나지 않았다. 세부 항목별로 살펴보면 전체적으로 기록이나 문서화가 필요한 부분이 취약하게 나타났다. 의료기관의 종류, 소재지, 병상규모, 급식유형, 그리고 영양사의 업무분장에 따라 위생수칙 준수 율을 비교하여 보았을 때, 경우에 따라 차이는 있었으나 예상과 달리 종합병원이 3차 병원보다 양호한 결과를 보인 경우가 다수 있었으며, 소재지별로는 대도시에서 읍면지역으로 갈수록 취약하게 나타났다 또한 위탁급식 형태가 직영급식보다 대체적으로 양호한 위생수칙 준수 율을 보였고, 영양사의 업무가 임상영양서비스와 급식서비스로 구분되어 있을 때 그렇지 않은 경우보다 위생수칙 준수 율이 높았다. 위 설문조사에서 파악된 구체적인 문제점들은 추후 국내 의료기관의 급식위생수준 향상을 위한 지침 또는 프로그램의 개발에 유용한 기초자료가 될 것이다.

• 동아시아식생활학회지
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• 제17권6호
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• pp.943-956
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• 2007

This study was conducted to assess the current status of food safety/sanitation training programs, including HACCP, for kitchen and hall employees at major hotels, as well as how differently the training can affect the employees' recognition and performance of food safety/sanitation management in areas related to the facility, food, and their personal hygiene. A questionnaire for assessing the recognition and performance of sanitation management was developed and distributed to 430 employees currently working in the kitchens and halls of 5 hotels located in Seoul, Korea. A total of 324 questionnaires (kitchen: 138, hall: 186) were subjected to frequency analysis, chi-square tests, one way ANOVA, and Pearson correlation analysis using SPSS/windows software. Ninety-one percent of the respondents had received food safety/sanitation training, which was conducted by a hygienist or a cook once a month. However, only 55% of the respondents had HACCP training. The employees that did not have HACCP training had lower recognition scores than those who had HACCP training, especially in the washing procedures for tablewares, handwashing tools, cross contamination, reheating, and HACCP definitions. Trained, full-time employees received significantly higher recognition and performance scores than untrained, contract, or part-time employees. Significant differences in the recognition and performance scores were found among the employees of the 5 different hotels, indicating various levels for the outcome of their sanitation training. In addition, Pearson's correlation analysis confirmed that the recognition and performance scores were significantly correlated (r=0.473, p<.001). This study indicates that hotel foodservice employees must receive systematic food safety/sanitation training, including HACCP, which provides the foundation for safe foodservice operations.

• 수산경영론집
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• 제23권2호
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• pp.101-128
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• 1992

How to distribute fisheries catches from producer to consumer is very important for everybody joined fisheries marketing channels (FMC), because most people are influenced their revenue and expenditure through marketing channels. Many institutions in Korea after 1960's have tried to develop the rationalization of FMC, but they have not gotten the satisfactory results in general in spite of a lot fruits. Comparing with general manufacturing industry, the fisheries industry has some specializations in the marketing channels. It makes them unique structure included wholesale market system similiar to fresh (perishable) food market with expertised technology. Wholesale market collects, distributes the fisheries catches and evaluates in by auction or bidding without consideration of producer's opinion. It is very necessary institution to make a decision to equatible price for fresh food and to play an important role for marketing effectiveness with minimum total transation and with massed reserve among institutions. But it has two weak points to increase the marketing cost and to make products bad fresh (perishable). Therefore, both Producer and consumer want to find the direct channels not to pass through wholesale market and to get more profit. I wanted to explain what problems of traditional FMC are and why the direct channel is necessary as follows in this paper. Chapter II : The types and specialization of FMC Chapter III : The structure and problem of fisheries wholesale market channel Chapter IV Marketing cost of FMC and direct channel I suggested when the direct channel in FMC is designed, new planner must carry out marketing functions which are performanced by wholesaler, middle man and the joined members of auction at wholesale market. In view of consumption area, these functions are : (1) the finding of production partner to make a business ; (2) communication of information ; (3) collecting ; (4) distribution ; (5) selecting and grading ; (6) evaluating ; (7) financing and payment ; (8) organization, in view of consumption area. The government must support also the group or individual of new direct channels to succeed it with (1) furnishing of market information (2) supplying of land and facility (3) financing (4) feed-back of dierct channels totally (5) making an opportunity of communication between producer and consumer. I want to emphasize again wholesale market is necessary and important institution for equatible price of fresh food in spite of the its weak points. At the same time. the direct channels are necessary to reduce the marketing cost and to keep better fresh food.

• 대한지역사회영양학회지
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• 제11권2호
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• pp.229-239
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• 2006

This study was carried out to investigate foodservice management practices of 100 child care centers nationwide, and to provide background information for developing foodservice management policies at child care centers. Approximately 20% of the child care centers had a separate dining room; most of the centers were vulnerable to sanitation or safety problems. The percentage of the centers that planned menus was about 60% and 10% established standardized recipes. Fourteen percent of the centers kept records for distribution and menu evaluation and 33% kept sanitation management records. Since only 7% of the centers employed a dietitian, foodservice in most centers were not managed by professionals. The results of menu assessment revealed that 56.5% of the national/public child care centers received 19 points or higher out of 21 points, whereas 5.6% of the private child care centers received the same scores. Proper usage and storage of raw food, sanitary management of equipment and facilities, waste management/leftover food treatment, and basic facility of cooking zones were performed well by many centers. The overall scores of foodservice performance were only 31.2 out of 60 points, representing relatively poor safety management, food procurement management, and facilities and equipment management. These results indicate that the foodservice management of the child care centers are in a relatively poor state. Since nutrition management of the most centers was performed by non-professionals, it may not be possible to provide proper nutrition for health and normal growth of preschool children and to perform efficient nutrition education programs. The following suggestions are strongly recommended in order to improve foodservice performance at child care centers. First, foodservice administration should be performed by a dietitian, and second, efforts should be focused on strengthening nutrition and sanitation management.

• 한국식품영양학회지
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• 제28권1호
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• pp.160-169
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• 2015

This study was targeted on the Korean, Chinese, and Japanese parents of preschoolers to investigate the importance and satisfaction of foodservice quality and the importance and performance of foodservice management of the preschool foodservice establishments. The present study conducted a survey on 390 randomly chosen parents of preschoolers (130 Korean, 130 Chinese, and 130 Japanese). Respondents' importance-satisfaction of foodservice quality characteristics and their importance-performance of foodservice management were measured. In order to test for differences between the groups, paired t-test, one way ANOVA, and IPA (Importance-Performance Analysis) were performed. The results were as follows. The importance of foodservice quality was significantly higher than the satisfaction on all items, according to the parents of Korea, China, and Japan. The importance of foodservice quality was higher in Korean parents than in Chinese and Japanese parents. According to ISA results with foodservice quality characteristics, the characteristics with relatively low satisfaction but high importance (II quadrant) was 'Diversity of menu' in both Korean and Chinese parents, and 'Sanitation of tables and chairs' in both Korean and Japanese parents. The importance of foodservice management was significantly higher than performance on all items in Korean, Chinese and Japanese parents. The performance of foodservice management was higher in Chinese than in Japanese and Korean parents. According to IPA results with foodservice management, the management with relatively low performance but high importance (II quadrant) was 'Preparation' in Korean parents, and 'Facility and equipment' in Japanese parents. Therefore, the items with relatively low satisfaction (performance) and high importance should be well-managed.

• 한국실내디자인학회논문집
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• 제1호
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• pp.39-45
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• 1992

Today the design is recognized as indispensible part in business activities and it is demanded as one of the management strategies. since the ultimate goal of a hotel lines in the pursuit of profit, it is important that the design of a hotel faithfuly reflects the demands of management at the time of its construction planning. Furthermore, hotel planning undergoes a complicated design phases on a large scale, thus, utilization of a design process that accomodates retional approaches scientific and structural design activities, which will further reduce errors in design steps and pave a way for effective attainment of the target. Especially the management and designers review and confirm the design in relation to the strategic manegiable objective sat the early basic stage. The baseline set here will serve as a direction for the detailed design. In this context, this thesis formulates a reference baseline in dividing the space in view of the overall profitability and is based upon a survey conducted on the correlation between the operation of food and beverage section and the space. First, downtown hotels now take on the role of a public facility to a great extent and the number of Koreans who visit the autxiliary facilities of hotel increases. Second, recently revenue from a food and beverage section is in downtown and the trend is especially obrious at western restaurant, buffet and bar. This necessitates the reevaluation of the business space allocation. Third, sales promotion plan includes diversification, dessection and scaling down of the food and beverage section areas, Fourth, a proper number of seats must be determined in regard to the average area of one seat shown in the survey. Fifth, dense seat arrangement would entail a curtailment rather than a hike in revenue. Sixth, the installation of private dining room is on the rise and in particular, in Japanese and Chinese restaurants. Seventh, business space with declined revenue tends to induce the integration of similar businesses.

• 한국조리학회지
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• 제19권4호
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• pp.109-118
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• 2013

본 연구의 목적은 전주비빔밥 전문점에 대한 서비스품질이 고객 만족도와 재방문 의사에 영향을 미치는지 알아보고자 한다. 조사 표본 집단은 전주에서 가장 유명한 비빔밥 전문점 중에서 방문한 경험이 있는 방문객을 대상으로 하여 분석을 하였다. 연구 결과의 내용을 요약하면 다음과 같다. 첫째, 가장 선호하는 비빔밥 전문점은 가족회관, 방문 이유는 가족들끼리 식사를 하기 위해서, 비빔밥에 대한 정보는 주로 주위 사람들의 구전을 통해서 정보를 얻는다가 가장 많은 것으로 나타났다. 둘째, 전주비빔밥 전문점의 서비스품질에 대한 요인인 서비스반응성, 시설, 음식, 신뢰성 요인 중에서 서비스반응성과 음식 요인이 고객 만족도에 긍정적인 영향을 미치는 것으로 나타났다. 둘째, 고객만족도가 재방문의도에 유의적인 영향을 미치는지에 대한 결과는 방문 고객들의 고객 만족도가 높을수록 재방문 의사는 높아진다고 나타났다. 이와 같이 고객만족이나 재방문을 하려면 서비스품질이 중요한 요소임을 인식하여 운영자는 이에 대한 지속적인 개선과 노력이 필요할 것이다.

• Journal of Dairy Science and Biotechnology
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• 제23권1호
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• pp.65-71
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• 2005

Powered infant formula and baby food contaminated with Enterobacter sakazakii were reported to cause infection among infants and to be associated with sporadic cases and outbreaks of sepsis, menigitis, cerebritis, and necrotizing enterocolitis. Salmonella contamination of infant formula has also been responsible for multiple outbreaks. Other species of Enterobacteriaceae in powdered infant formula may be causative agents, about which there has been no report. Other pathogenic bacteria have been isolated from powdered infant formula but they were not associated with outbreaks among infant. While Enterobacter sakazakii caused disease in all age groups, premature infants under 28 days old and with birth weight are most sensitive to its infection. Even if low contamination level of the bacteria in powdered infant formula and baby food may not cause infection, the possibility to multiplicate during preparation and storage of reconstituted formula may increase. The etiological factors and pathogenecity of S. sakazakii have not been elucidated. There were wide variability in phenotype and genotype between its strains. S. sakazakii has been isolated from factory facility and surroundings more frequently than Salmonella and thus factory environment should be the source for post-processing contamination of the formula with S. sakazakii. Considering current technology to manufacture power infant formula and baby food it is impossible to sterilize powdered formula but the frequency of outbreak hazard by S. sakazakii can be reduced by pasteurizing the formula base before drying and shortening storage time of the reconstituted formula.