• Safe Food
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• v.5 no.3
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• pp.8-12
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• 2010

• Safe Food
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• v.4 no.4
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• pp.25-32
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• 2009

• Food Science and Industry
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• v.54 no.3
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• pp.124-131
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• 2021

In the 4th industrial revolution, Artificial Intelligence (AI), big data, Internet of Things (IoT) are already around us, making our society hyper-connected and blurring the lines between the digital and biological spheres. We witness drastic changes not only in the food industry, but also in economy, society and our life as a whole. Technologies bring industrial reorganization and greater changes at the system level and the food industry is not exceptional. Human demand for foods continues to grow and the very nature of the food industry remains unchanged, but its production, distribution and marketing face unprecedent innovations. Passing through the global pandemic, the food industry has been evolved into 'contact-free', as the safety become our top priority. Amid the gradual shift to technology-oriented society, the smarter food safety management skills and tools are being adopted in many countries exerting greater efforts to enhance traceability and to upgrade AI-powered safety management system.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.176-189
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• 2012

This study was conducted to investigate the effective educational and promotional strategies for the Special Act on the Safety Management of Children's Dietary Life on the basis of the survey conducted on parents. First of all, its result showed that most parents are well aware of the main contents of the law. They answered that, when choosing safe favorite food for children, the most important part is the article "Regulations on the standards for children's favorite food should be reinforced." As for the index of safety management for children's dietary life, most respondents think safety the most important; housewives and nuclear family members choose safety (p<.01), while large family members do nutrition. For the question asking how they get the information on safety management for children's dietary life, most of them answered that they generally use mass media, family and friends as a reference. Those with high income usually get the information from special books, those between 30s and 50 from mass media, and those with college graduates from civil social groups (p<.05). In case of taking the safety education programs for children's dietary life, they told that the most necessary information is concerned with hygienic dietary life and nutrition labeling on processed food; housewives are interested in the latter, while working people in the former (p<.05). As a method of informing parents of the Special Act on the Safety Management of Children's Dietary Life, mass media such as TV and radio, and school education are suggested in this survey. Therefore, this study proposes that mass media be considered as the most effective way of promoting the Special Act on the Safety Management of Children's Dietary Life and getting information concerning the law.

• Journal of the Korean Dietetic Association
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• v.30 no.1
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• pp.61-73
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• 2024

This report was prepared to introduce the developed Internet of Things (IoT)-based Smart Food Safety Management System (iMEAL) for children's foodservices registered in the Center for Children's Foodservice Management and report the results of hygiene monitoring through microbial analysis of two foods simulated and distributed based on this system. The program consisted of three menu screens: a foodservice management and meal inspection function, a refrigerator/freezer monitoring function, and a sanitary/safety inspection log function. Data such as cooking temperature, refrigerator and freezer temperature, salinity, and chlorine concentration were collected using IoT sensors or terminals, and hygiene safety inspection diary results (recorded by cooks) were transmitted to the Internet and stored. The APCs (3.78±0.07 log CFU/g) and E. coli (not detected) in stir-fried pork teriyaki sauce and the heating process met cooking standards. Similarly, the APCs (4.05±0.05 log CFU/g) and E. coli (not detected) in cucumber/chomuchim, which was not heated, also met cooking standards. APCs increased over time when cooked food was left for 1 hour, 1.5 hours, or 2 hours but remained acceptedable. Based on hygiene monitoring results of these two foods, using the i-MEAL system resulted in the safe production and distribution of children's food.

• Safe Food
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• v.8 no.4
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• pp.3-8
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• 2013

• Food Science and Industry
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• v.43 no.2
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• pp.24-40
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• 2010

• Journal of Families and Better Life
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• v.34 no.3
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• pp.15-26
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• 2016

Food is a kind of unconditional element for the health and survival of humanity. Eating is the most principle desire for humans among others, which can make humans feel stability and pleasure when the desire is well satisfied. The attention to food safety is increasing and food safety accidents are happening constantly, which makes the anxiety to food safety become more serious. Especially after the WTO, the floating of food hazards between countries are increasing, which makes the problems of food safety not just limited to inland but has become a matter of common interest internationally in this liberalization era. Therefore, institutional preparation and persistent management and supervision are necessary for increasing dietary life satisfaction as well as securing food safety. Meanwhile, the consumers also need to understand and trust the food safety information, and have the ability of personally pursuing a safe diet. In this study, sentiment index about food safety and dietary satisfaction were centered on Korean consumers and the factors having an effect on dietary satisfaction were analyzed. Moreover, whether the reliance to food safety information had a moderating effect on the sensory level of food safety and satisfaction to dietary food was also confirmed. The main results were different with those concluded by J. Yun and S. Joo (2014). The sensory level of food safety was decided by the reliance to food production distribution provision safety, anxiety to food varieties, and food token. The reliance to food production distribution provision safety was lower than the average level. The anxiety to food varieties was slightly higher than the average level. The reliance to food safety information was generally lower than the medium level which showed the distrust to food safety information. The satisfaction of diet by the consumers showed a slightly lower level than the average level. In addition, the reliance to food safety information had a moderating effect on the sentiment index about food safety and dietary satisfaction. Therefore, the consumer organizations or the government should actively expand various consumer education related to food safety in order to apprehend the concrete variables which can have effects on the satisfaction of diet and transform the precise information into accurate knowledge.

• Journal of the Korea Safety Management & Science
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• v.16 no.3
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• pp.471-481
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• 2014

This paper reviewed the relationship between safety climate(superior attitude, education, precaution, communication, and job load) and safety performance(safety compliance and safety participation), and the moderating effects of gender and age. Based on the responses from 288 employees, the results of multiple regression analysis appeared as follow; 1) superior attitude effects positively on safety compliance and safety participation, but, job load effects negatively on safety compliance and safety participation. 2) precaution effects positively on safety participation. 3) education and precaution are more positively related with safety compliance and safety participation in female employee than in male employee. 4) education is more positively related with safety compliance and safety participation in older employee than in younger employee.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.396-405
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• 2011

The purpose of this study was to reduce safety accidents among food employees in contracted foodservice management companies, and to help provide high-quality foodservice and assistance. For this, a survey on the different opinions of workplace safety and education by employment type and employee perceptions of environment and safety at foodservice operations was carried out. The analysis showed that among the workers many women were irregular employees. For average age, between 40 and 49 was the most frequent, and for work duration, under one year was highest. Both regular employees and irregular employees deemed "enough staff" as the most major factor for good foodservice. The regular employees and irregular employees thought "high indoor temperatures and poor ventilation in the kitchen area" and "bad work cooperation between employees" as the main problems of foodservice operations, respectively. For satisfaction with the efficiency of foodservice production system, irregular employees had higher satisfaction than regular employees. Both regular employees and irregular employees thought "the number of foodservice employees" as the foremost improvement for safety-accident prevention and work-stress improvements. Regular employees, more than irregular employees, thought improvements in foodservice production systems would have a large affect on safety-accident prevention and work-stress improvements of food workers. Both regular employees and irregular employees thought "foodservice employees' safety consciousness" was an important part of safety-accident prevention. Likewise, they responded that "lectures by the person in charge of safety education" was a good methods of safety education, and "once a month" was the best period for safety education. For the difference in perceptions of environment and safety in foodservice systems, regular employees had a higher perception of safety than irregular employees.