• Journal of Dairy Science and Biotechnology
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• v.23 no.1
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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.

• Journal of the Korean Home Economics Association
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• v.46 no.5
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• pp.63-71
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• 2008

The purposes of this study were (1) to analyze the absolute and relative importance of tourists' choice attributes of restaurants and (2) to compare tourists' choice patterns with the prediction of restaurant operators in the tourism provinces of Gangwon-do, Empirical data for this study were collected from the 77 tourists and 66 restaurants operators. The attributes and attribute levels for the hypothetical profiles were decided from a focus group interview and 15 profiles were selected from fractional factorial designs. The SPSS/WIN 12,0 conjoint procedure was used to calculate the utility scores and simulate the profiles, According to the analysis on the relative importance of tourists' choice attributes of restaurants, food taste was the most important attribute(36.9%), followed by facility cleanliness(28.5%), dishes cleanliness(24.5%), price(19.3%) and service(18.3%). The tourists' ratings of the importance of the individual attributes differed from the ranking of the relative importance of the same attributes as derived from the conjoint analysis. The operators rated dishes cleanliness(27.6%) as also important, followed by food taste(27.7%), in choosing a restaurant Tourists' preference and operators' prediction of hypothetical profiles showed significant difference in L(p < .05), O(p < .01), M(p < .05), and H(p < .01) restaurants. Operators who want to differentiate themselves from their competitors should make decisions based on an increased understanding of tourists' restaurant choice decision process and measure the latent needs of tourists in the tourism provinces.

• Journal of the Korean Dietetic Association
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• v.12 no.3
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• pp.264-276
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• 2006

The purpose of this study was to propose HACCP system implementation properly and to secure the food safety of school foodservices in Pohang city since the proper facilities and equipment should be key factors in food safety and production. So this study was designed to evaluate existing equipment in food production area, receiving and dining area, and employee facilities. Questionnaire was mailed to 107 school foodservice dietitians in Pohang area and 97 were responded (90.7% response rate). Approximately sixty percent of foodservices were not available separate receiving or polluted area, fifty one percent were installed screen door for insecticidal and temperature and humidity control, and these environmental conditions were hard to keep kitchen dry and sanitary condition. Usually public schools were better equipped than private schools. Forty three percent of school foodservice had initial use of non-foodservice, opened before 1994, and thirty three percent of elementary school foodservice. Among employee facilities, hand washing sanitation stand was prepared seventy nine percent (78.9%) of school foodservices. Dietitians chose outworn equipment and facilities (30.9%), difficulties of maintaining standard temperature and humidity for foodservice (20.6%), lacking separate receiving or polluted area (13.4%), indirect contamination of water hoss (10.3%), and lacking employee facilities (10.3%) as critical points to correct in school foodservice. Therefore governmental regulating agencies must review and approval of plans prior to new construction or extensive remodeling of school foodservice facilities. In addition to these requirement, plan must be set-up step by step to implement HACCP system properly.

• Journal of The Korean Society of Integrative Medicine
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• v.12 no.3
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• pp.213-225
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• 2024

Purpose: The purpose of this study is to examine the current status of hygiene education for hotel chefs, in terms of the level of performance and importance of food hygiene inspections, as well as hygiene practices related to food cooking, storage, personal hygiene, and facility environment. We aim to identify what areas of education require priority improvement and derive implications. Methods: A survey on hygiene status, importance, and performance was conducted among 289 chefs working in six luxury hotels in Busan, South Korea. Frequency analysis and cross-analysis were conducted to evaluate the current status of hygiene education, while Borich Needs analysis was conducted to evaluate its importance and performance. The areas needing priority improvement were identified using the Locus-for-Focus model. Results: First, the most common frequency of hygiene education was once or twice a year. Participants who were older and with more years of experience were more likely to participate in annual training. Second, based on the degree of discrepancy between importance and performance and the results of Borich Needs analysis, the areas needing the highest priority were food inspection and hygiene. Third, according to the results of applying The Locus for focus model and visualizing it as a portfolio in a 2 ', 'Chopping boards and knives are frequently washed, sterilized and dried', 'Wash your hands with soap before starting cooking', 'Perform regular quarantine and disinfection to prevent pest invasion'. Conclusion: This study contributed to the understanding of the current status of hygiene education for chefs working in luxury hotels and confirmed the importance of hygiene management. Future research should aim to develop a more comprehensive hygiene education program by including participants from a more diverse pool of hotels and restaurants. This will significantly improve the hygiene management practices of chefs, thereby helping to prevent food hygiene-related accidents.

• Journal of Environmental Impact Assessment
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• v.33 no.1
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• pp.1-8
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• 2024

Amphibians are a taxonomic group that ecologically connects terrestrial ecosystems and aquatic ecosystems. They play a very important role in the food chain of the ecosystem. It is known that there are about 5,948 species distributed all over the world, but after the Industrial Revolution, due to industrialization and urbanization, there has been a decrease in species and populations. In particular, it is becoming a factor in exacerbating habitat fragmentation or fragmentation due to artificial canals. In orderto improve the survivalrate of wild animals in artificial canals, escape facilities are installed to reduce it. This study analyzed the slope, height of the escape facility, escape rate, and travel distance in the operating facility for Bombina orientalis, which mainly inhabits near forests. The slope of the escape facility showed a relatively similar escape success rate regardless of height at 50° and 60°, while at 70°, it showed a relatively high escape success rate at only 40cm in height. The success rate of escape from the waterway escape facility in operation was 14.71%, showing a very low utilization rate, and the recognition rate of the artificial canal escape facility was found to be very low as it moved along the side wall of the artificial canal. Therefore, in the case of a waterway escape facility for Bombina orientalis, it is possible to construct it at an angle of 60°, and if the side walls of the artificial canals are built within 60°, Bombina orientalis can move freely in both directions, overcoming the low utilization rate of existing waterway escape facilities. It is expected to minimize the impact of movement and death of artificial canals. In addition, if the spacing between escape facilities is narrowed from the installation standard of 30m and ramps are constructed in both directions upstream and downstream, the escape success rate of amphibians,reptiles, and small mammals otherthan lady frogs is expected to improve.

• Journal of the Korean Institute of Rural Architecture
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• v.17 no.4
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• pp.9-16
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• 2015

This study examined the current conditions of the community facilities constructed by demonstration project for rural elderly that were promoted for the last two years by the ministry of agriculture, food and rural affairs. The type of community facilities are community living home, community food service facility and small bath house. And it was accomplished satisfaction survey for analyzing the effects of demonstration project focused on inhabitants and users of community facilities constructed by demonstration project. The results are as follows. First, The satisfaction index of community facilities was evaluated high level in generally. Second, Inhabitants and users of facilities were presented high level satisfaction in humanity sector, especially. Third, It should be to establish maintenance and management plan such as supporting of linkage program and operation cost for secure the sustainability. Consequently, the implementation of community facilities demonstration project to improve the living conditions of rural elderly is entirely appropriate. The results of this study were considered to promoting demonstration project for improving quality of the facilities and securing effectiveness of the project.

• Journal of the Speleological Society of Korea
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• no.63
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• pp.21-43
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• 2004

In this study, I would like to review how our ancestors understood and used caves for which purposes, and also to research the good use of caves as residential area, myths and tales, proverbs and civilian religions through folk customs' approach to caves. in pre-historic age, I understood that the caves was used for residential area and for food life by various archeological data. I could review the meaning of caves through Dangoon myth and deeply comprehend the caves, as every cave has it's own tales related with mysterious world. Caves are spotlighting as proverbs related with unknown world, and the caves as prayer place and mental training place, and also as foods warehouse, military facility, and play space I.E sightseeing place from a viewpoint of modern living folk customs.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.247-255
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• 2004

The foodservice industry is changing more and more from on-site foodservice management to contract foodservice management. However there are differences according to the level of management and operation of contract foodservice management company (CFMC). The necessity of certification on CFMC is increasing to enable fair discrimination of CFMC among most clients that want to contract with CFMC. This study was performed to identify the foodservice operation evaluation model's criteria items for certifying CFMC. The analysis research methods included literature review, content analysis, individual interview, Delphi technique, and brain storming. First, the following infrastructure items were prepared in the contractor's viewpoint: procurement, transparency of operation, menu development and operation system, nutrition service system, professional employee education, sanitation andsafety management system, customer satisfaction system, facility system, management information system (MIS), business and economics. Second, the evaluation criteria required by the contractor on the client's view point was similar to school foodservice, hospitalfoodservice, and business andindustry foodservice except extraordinary items of field. Third, evaluation criteria and detail categories and items were identified such as financial focus, customer focus, process focus, human focus, and renewal and development by grafting on intellectual capital evaluation methodology for CFMC.

• Nutritional Sciences
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• v.9 no.2
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• pp.131-138
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• 2006

The primary purpose of this study was to investigate the job characteristics and competencies of a head-cook in contracted foodservice management company, identify the knowledge, abilities, skills and other characteristics (KASO) required to perform the duties of a head-cook, and provide training content and develop training program for job of head-cook in contract foodservice management company (CFMC). A survey instrument including identified KASO was used in the study. The questionnaire was delivered by using e-mail to 165 head-cooks employed by CFMC. The factor analysis resulted in a three-factor structure of the instrument such as 'basic foodservice operation duties' 'personal characteristics' 'managing of expanded duties-menu, customer and business'. This result suggested the education and training program for head-cook in CFMC should be composed of 'basic foodservice operation duties' on 'bulk preparation', 'procurement, inventory management', 'facility and equipment management', and 'sanitation and safety management', 'personal characteristics' on 'personality management' and 'moral duties', and 'managing of expanded duties-menu, customer and business' on 'menu management', 'customer service management', 'cost management', and 'administrative ability'. Therefore, it will be expected that the management of human resources in the contract foodservice industry would be developed by the application of recommended education and training program.

• Journal of Sensor Science and Technology
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• v.24 no.1
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• pp.29-34
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• 2015

This study aimed to evaluate the characterization of a metal oxide semiconductor and electrochemical gas sensor array for measuring wastewater odor. The sensitivity of all gas sensors observed in sampling method by stripping was 6.7 to 20.6 times higher than that by no stripping, except sensor D (electrochemical gas sensor). The average reduction ratio of sensor signal as a function of initial dilution rate of wastewater was in the order of food plant > food waste reutilization facility > plating plant. The sensitivity of gas sensors was dependent on both the type of wastewater and the dilution rate. The sensor signals observed by the gas sensor array were correlated with the dilution factor (OU) calculated by the air dilution sensory test with several wastewater ($r^2=0.920{\sim}0.997$), except the sensor signals of sensor D measured in the plating plant wastewater. It seems likely that the gas sensor array plays a role in the evaluation of odor in wastewater and is useful tool for on-site odor monitoring in the wastewater facilities.