• Nutrition Research and Practice
• /
• v.6 no.5
• /
• pp.436-443
• /
• 2012

Previous Korean total diet studies (KTDSs) have estimated dietary exposure to toxic chemicals based on 110-120 representative foods selected from over 500 foods appeared in the Korea National Health & Nutrition Examination Surveys (KNHANES), which would result in a possible underestimation. In order to find measures for a closer-to-real estimate of dietary exposure to heavy metals, this study examined the feasibility of mapping foods to the representative foods in the KTDS by comparing estimates. In mapping, those foods not analyzed in the 2009 KTDS (443 out of 559 foods appeared in the 2007 KNHANES) were mapped to the 114 representative foods used in the 2009 KTDS based on the closeness in regards to biological systematics and morphological similarity. Dietary exposures to total mercury and lead were re-estimated using the content of total mercury and lead in 114 foods analyzed in the 2009 KTDS, food intake, and individual's own body weight for respondents in the 2007 KNHANES instead of mean body weight of Koreans used in the 2009 KTDS. The re-estimates of exposure with mapping were approximately 50% higher than the original estimates reported in the 2009 KTDS. In addition, mapping enabled the comparison of percentile distribution of the exposure among populations of different age groups. In conclusion, estimates via mapping resulted in a more comprehensive estimation of dietary exposure to heavy metals present in foods that Koreans consume.

• Journal of Food Hygiene and Safety
• /
• v.27 no.2
• /
• pp.176-181
• /
• 2012

Persistent accidents related to food safety and expanded international trades have urged the world to be aware of the gravity of the accidents. Accordingly many countries have tried to come up with various laws, regulations, measures, support networks and educational programs for the agenda, particularly focusing on harmonizing food safety technologies among nations and fostering professionals. Also, APEC newly organized Food Safety Cooperation Forum (FSCF) in 2007 to exert multi-dimensional efforts to improve food safety for Asia Pacific nations. Up to now, 35 activities have been promoted since 2007 and additional 20 activities are waiting for their turns for action on the list of APEC project agenda. FSCF has the objective that it helps the stakeholders in food supply chain develop their own competence in that area, thus increase international trade among nations and maintain the globe healthy by applying the highest standards and best practices for the management of food safety ranging from production to consumption. To achieve this strategic objective, APEC subsequently formed Partnership Training Institute Network (PTIN) to build up the multilateral networks of specialists from governmental agencies engaging in food safety management, industries, academia and international organizations in Asia-Pacific region. This attempt made it possible for the world to exchange their scientific and technological information concerning food safety and strengthen related education and training. Today, international cooperation is essential for food safety management. Therefore, we need to participate actively in the activities of APEC FSCF to contribute to improving food safety technologies for the member countries of APEC. We also need to connect the domestic support programs with theirs.

• Journal of the Korean Dietetic Association
• /
• v.21 no.3
• /
• pp.227-240
• /
• 2015

The purpose of this study was to assess the hygiene status of 145 child-care foodservices, which were newly registered in the Center for the Children's Foodservice Management (CCFSM) in Changwon, Gyeongnam. Sanitary inspection checklist (40 food safety items) of Korea Food and Drug Administration (KFDA) was used by the CCFSM in Changwon, Gyeongnam. Average score from the total safety items in 145 child-care foodservices was 21.41 points out of 40 points. Score gaps between the lower group (71 foodservices, 13.92 points) and higher group (74 foodservices, 28.61 points) showed a significant difference (P<0.001). The top five priorities of sanitary measures needing corrective actions for child-care foodservices were as follows: 'provide hand washing and sanitizing tools, and supply manuals on how to wash hands properly', 'supply record form for access/inspection', 'conduct education for cooks on standards in the selection of sanitizer for raw vegetables and proper methods to wash and sanitize raw vegetables', 'provide a refrigerator and a freezer with installed thermometers and temperature record monitoring logs', 'encourage separation of contamination operating zone and clean zone or conduct training for cooks on ways to prevent cross-contamination by performing work separately by the hour'. For the higher group, most were national/public facilities (83.3%), whereas in the lower group, private facilities (62.1%) were more common than national/public ones (37.9%). Therefore, a significant difference (P<0.001) was detected in the two groups. These private facilities should be supported.

• Journal of the FoodService Safety
• /
• v.1 no.1
• /
• pp.37-44
• /
• 2020

The virus isolated from patients with severe pneumonia of unknown etiology in Wuhan City, Hubei province in China was termed SARS-CoV-2 and the World Health Organization (WHO) named the disease caused by this virus as coronavirus disease 2019 (COVID-19). The COVID-19 infection has spread rapidly and become a pandemic. In July 2020, there were 13.25 million infected patients and over 570,000 deaths worldwide, and 13,711 infected patients and 294 deaths were reported in South Korea. Since the primary mode of transmission of COVID-19 is through respiratory droplets, the importance of preventive measures, including social distancing, has become important in daily life. In response to the continuous spread of COVID-19, this study developed three guidelines for preventing COVID-19 for the food service industry including childcare centers, institutional foodservices and restaurants by the integration of the manual of controlling foodborne illness. These are included the COVID-19 prevention action methods for food deliverers, for food service administrator, for foodservice works and for customers. All guidelines were designed for easy understanding using illustrations and have been systematically explained subject wise. Thus, these COVID-19 prevention guidelines can be appropriately applied depending on the specific situation and workplace. In addition, they are worthy as educational materials that contribute to the food safety.

• Culinary science and hospitality research
• /
• v.18 no.2
• /
• pp.82-90
• /
• 2012

This study was conducted to evaluate a take-out food safety perception instrument that could be used by foodservice establishments. A total of 324 responses was collected via online survey, and 299 responses (92.3%) were used for the statistical analysis. Data was randomly split into two groups. Exploratory Factor Analysis (EFA) was performed on the first split-half sample (n=150) to identify a factor structure using standard principal component analysis. EFA revealed three dimensions, titled "Consumer food safety perception," "Take-out food handling," and "Elements impacting on purchase decisions." Confirmatory Factor Analysis (CFA) was performed on the remaining half sample (n=149) using Structural Equation Modeling (SEM). CFA revealed acceptable absolute model fits for three dimensions and excellent comparative model fits for the instrument. These findings propose standardized measures that can be useful in assessing the take-out food safety perception.

• Journal of Urban Science
• /
• v.8 no.2
• /
• pp.35-39
• /
• 2019

With the rapid progress of society and economic growth, more and more factories are put into construction, although to a certain extent to promote the development of our country's economy, but the waste gas and waste water produce also harm the environment.Among them, air pollution causes great damage to the environment and harms human health.In order to protect people's safety and health, people began to look for some measures to control air pollution, one of the most effective way is to plant more green plants, using plants for air purification.

• Korean Journal of Food Science and Technology
• /
• v.27 no.4
• /
• pp.618-624
• /
• 1995

In order to evaluate the acceptability of Korea and Codex maximum residue limits (MRLs), theoretical maximum daily intake (TMDI) by Korean population was calculated from MRL and food factor and compared with acceptable daily intake (ADI). The percent ratio of TMDI to ADI for 105 pesticides whose MRL was established in Korea was mostly below 80% and 13 pesticides exceeded the ADI. Among 82 pesticides with Codex MRL, 20 items exceeded the ADI. The main causes of exceeding the ADI according to Korea or Codex MRLs were pointed out for 22 items and it was needed to set measures to assure a safety margin.

• Fire Science and Engineering
• /
• v.20 no.4 s.64
• /
• pp.116-124
• /
• 2006

Multiplex movie cinemas are cultural spaces where an indefinite number of people from a variety of classes and ages can enjoy movies, food, and leisure all together in one place at the same time. Those facilities which a great number of people use together like multiplex movie theaters are relatively vulnerable to fire safety, compared with other facilities to protect from fire. Considering the special nature and vulnerability of multiplex movie theaters from a fire safety standpoint, this study aims to seek measures to acquire fire safety performance of the specific facilities by selecting exemplary models of local multiplex movie theaters, performing fire and evacuation simulations for them, and reviewing and analyzing their present problems in evacuation safety as well as the relevant regulations of many countries.

• The Journal of Korean Society for School & Community Health Education
• /
• v.2 no.1
• /
• pp.19-30
• /
• 2001

Korea has experiencing outbreaks of food borne illnesses since school feeding programs had been introduced to students. In order to prevent food borne diseases, preventive measures applicable to Korean school system were reviewed. The conclusions are summarized as follows; 1. Raw materials should be purchased through reliable sources in order to ensure the quality of food stuffs in the aspect of food safety and hygiene. 2. The potential causes of food borne illnesses should be carefully identified and control system should be established in order to monitor critical points. 3. Temperature of refrigeration should be monitored and controled continuously in order to safeguard the quality of foods. 4. National and local governments have to provide adequate equipment and utensils to the food establishments of school systems, and public health authorities have to make evaluation of the facilities periodically. The food handlers should be trained in safe food handling and the ways how to prevent food borne illnesses.

• Journal of the Korean Society of Safety
• /
• v.38 no.4
• /
• pp.47-53
• /
• 2023

In the inspection of workplace hazards/risk factors by specialized institutions dedicated to safety management, inspection reports vary based on the inspectors, who lack the authority to enforce improvement of workplace hazards/risk factors. Thus, improvement and accident rates remain steady without decreasing. This study performed a regression analysis on the relationship between improvement and accident rates of categorized inspection items by classifying hazards/risk factors from inspection reports submitted by a specialized safety management institution in Chungbuk after inspecting 10 food and beverage manufacturers over the past three years. The hazards/risk factors were classified into five categories: mechanical, electrical, chemical, human, and environmental. The regression analysis revealed that the improvement rate of hazards/risk factors inspected by the specialized safety management institution influenced accident rates. To enhance improvement rates based on these findings, this study prioritized the correction of the five most frequently cited inspection items with the lowest improvement rates in each area. Based on these inspection items, this study suggested a checklist for use in workplace safety inspections of food manufacturers. This proposed checklist is expected to reduce accident rates in food manufacturing facilities. Currently, guidance and inspection of workplaces are mainly focused on accident rates rather than correcting hazards/risks. Thus, accident rates remain unchanged as workplace risks are inadequately improved according to the unique characteristics of each workplace. When conducting workplace guidance and inspection, policy measures and inspection methods are warranted to increase the improvement rate of hazards/risks.