• 한국식품위생안전성학회지
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• 제30권4호
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• pp.343-349
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• 2015

본 연구는 식품위생교육을 이수하는 국내 떡류 영업자를 대상으로 설문조사를 통하여 우리나라 떡류 영업의 특성을 파악하고 온라인 및 오프라인 식품위생교육에 대한 인식도의 차이를 비교 분석하고자 하였다. 떡류 영업자 연령대는 50대(40.1%), 학력은 고졸(52.6%), 종사기간은 10년~20년(34.3%)이 가장 높은 것으로 나타났고, 영업 및 영업장 관련 종사인원은 2명(79.5%), 면적은 $99.17m^2$ 이하(92.0%), 점유 형태로 임차 사업장(60.2%), 사업장에 대한 월 임차 금액 100만 원 이하(54.8%)를 대부분 지불하고 있으며, 영업장 안전사고 발생은 3년간 228건(연평균 2.4%), 제조 가공 품목수는 20가지 이하(86.7%)로 분석되었다. 식품위생교육 채널별 인식도에서 영업자는 여성, 연령대가 낮을수록, 학력이 높을수록 온라인 교육을 선호하였고, 온라인 교육 선택 이유로 '시간적 경제적 편리성'(73.7%)가 나타났으며 온라인 이수자는 위생교육이 영업에 더 도움 된다고 인식하였다. 매출액은 온 오프라인 이수자 간의 유의적 차이가 없었고 위생적 관리에 대해서는 온라인 이수자가 오프라인 이수자보다 7.4% 높게 잘 하고 있다고 답변하였다. 이전의 교육기관의 교육 대비 떡류 영업자만을 위한 교육은 온 오프라인 이수자 모두 60.7% 정도 더 만족하는 것으로 분석되었다.

• 급식외식위생학회지
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• 제1권1호
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• pp.45-51
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• 2020

This study sought to understand the requirements of registered institutions and parents of beneficiary children's through a satisfaction survey conducted at Center for Children's Foodservice Management (CCFSM) and to improve quality to create a model example of site-based meal safety management in accordance with population trends. In 2019, the comprehensive satisfaction level of the director and parents rose 2.4 points and 2.9 points, respectively, compared to the previous year, and the comprehensive satisfaction level of the director and parents continued to rise from 2015 to 2019. The gap between the highest and lowest institutions is narrowed to 13.5 points year-on-year from 21.4 points. National Institute of Food and Nutrition Service will need to make efforts to upgrade regional centers through (Human Resource Development(HRD) training to strengthen their job-specific capabilities and minimize the standard deviation of each center. Since local centers are distributed across the country and have field-oriented service support systems, CCFSM will need to manage the healthy eating habits of the underprivileged, provide information necessary to establish proper eating habits, strengthen education, and establish a customized food safety service system.

• 한국임상약학회지
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• 제31권3호
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• pp.171-179
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• 2021

Background: Need for regulatory science is emerging with the development of pharmaceutical industry. It is essential to train regulatory science experts to meet the needs of technology and regulations to evaluate advanced products. Major regulatory science countries are conducting the regulatory science activities and fostering the experts. Methods: Published literature and the relevant website of European Union (EU) were reviewed and criteria were developed. In particular, we focused on in depth descriptions of the Innovative Medicines Initiative program, which was conducted twice. Results: EU is striving to provide funding and training experts for the development of the regulatory science by horizon 2020 and regulatory science to 2025. Innovative medicines initiative (IMI) is a public-private partnership aimed at the development of the pharmaceutical industry, including the regulatory science. IMI education and training projects have provided various education and training course including short-term curriculum and master and doctoral course. The difference between South Korea's regulatory science expert training project in 2021 and the EU's IMI education and training projects is participation of pharmaceutical companies. While the pharmaceutical companies participate in the IMI project to select project topics and form a community, South Korea's project is focused on the Ministry of Food and Drug Safety and universities. Conclusion: Through successful active networks with regulatory party, pharmaceutical companies, and universities, a great innovative advance of regulatory science in South Korea is expected.

• Safety and Health at Work
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• 제5권3호
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• pp.140-146
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• 2014

Background: Young male and female workers are over-represented in statistics concerning negative outcomes of poor work environment and risky work. Young workers often have low awareness of risk, a lack of safety training, and inadequate introduction to the work. The aim of this study was to identify the knowledge and experiences of pupils of vocational schools concerning potential work environment risks in their future work. Methods: The study design was a dual one, and included a questionnaire and focus group interviews. The study group consisted of 239 pupils from 10 upper secondary schools, who were graduating pupils in four vocational programs: the Industrial Technology Programme, the Restaurant Management and Food Programme, the Transport Programme, and the Handicraft Programme (in which students specialize in wood products). The upper secondary schools were located in the central region of Sweden. Results: The pupils had limited knowledge that employers must, by law, conduct risk analyses and prevent risks. Many felt that they themselves are mainly responsible for performing their tasks safely. Pupils in all programs mentioned acute risk as the greatest risk at work. The theoretical education about safety at work was provided in the $1^{st}$ year of the 3-year vocational programs. Conclusion: A systematic approach to pupils' training in work environment, which is a basis for a safe and healthy workplace, is lacking. The study findings indicate that pupils are offered knowledge far from that intended by laws and by state-of-the-art occupational health risk research.

• 한국식품영양학회지
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• 제27권6호
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• pp.1107-1118
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• 2014

The purpose of this study is to evaluate the changes in perception concerning nutrition labeling and students' availability of processed foods and is to investigate parents' awareness of nutrition labeling through the 'Education program on safety management of children's dietary life' conducting directly to the fifth grade elementary school students (4,105 persons) by the nutrition teacher in each school. The part that checked when purchasing processed food before and after the students' education, the name of manufacturer (p<0.05), raw material and content (p<0.001), food additives (p<0.001), nutritive components (p<0.05) etc. were significantly improved. An idea about nutrition labeling has increased after the education, the question items in 'it is reliable' (p<0.001), 'satisfied' (p<0.01) were significantly increased particularly. In spite of one time education, it showed positive changes such as it can be possible to get desired nutrition information. Thus, although it was one time training conducted in the situation that can not be carried out formal education due to school environment, a variety of practical education of children's dietary life is required targeting comprehensive senior students, the education is considered to be conducted for children as well as parents.

• 한국식품위생안전성학회지
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• 제12권3호
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• pp.240-253
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• 1997

The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and superivision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.

• 현장농수산연구지
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• 제11권1호
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• pp.63-77
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• 2009

The decrease in the farming rates of agricultural produce importing countries has led to concerns over stable food supply and food safety and this situation demands a change in awareness on agricultural problems arising from the depletion of natural resources and environmental destruction. To preserve agriculture, importing countries are emphasizing the various roles of agriculture in order to revive its multi-functional aspects. It is obvious that differentiated strategies are needed to create values from agricultural production, and a liberal arts education can play an important role in making these strategies. However, training programs for future agricultural CEOs of the Korea National Agricultural College(KNAC) attaches too much importance on production skill and management rather than focusing on a liberal arts education. On the other hand, Poolmoo Ecological Agriculture Course carried out by Poolmoo Agriculture Technical High School located in Hongseong-Gun, Chungnam Province (which puts a high value on ecological fanning) gives more weight on a liberal arts education, taking up more than 50% of the curriculum. Also, the National Farmers Academy in Japan which reformed its whole system in 2008, has started various liberal arts educational programs. The Academy fosters creative agricultural management, attractive rural development enhancing a comfortable rural life and educates on the future of Japanese food and international environment. It is expected that the ecological and cultural roles of farming will grow in the future. So, what the KNAC needs is to increase its liberal arts educational programs and various cultural experiences in its educational curriculum to promote agricultural marketing with cultural knowledge and sensitivity.

• 한국식품위생안전성학회지
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• 제35권1호
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• pp.1-5
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• 2020

식중독(식품 매개 질병)은 전 세계적으로 심각한 공중보건 문제와 경제적 손실을 초래한다. 최근 몇 년 간 새로이 발생한 식중독은 주로 동식물에서 유래하는 새로운 박테리아, 바이러스, 원생 동물, 곰팡이독, 그리고 프리온에서 발생했다. 유해 박테리아, 바이러스, 기생충 또는 화학 물질이나 자연 발생 독소 등으로 오염된 불안전한 음식의 섭취는 질병의 발병률과 사망률을 높인다. 그러나 특정 병원성 또는 화학적 위험요인, 불충분한 보고 사례, 감염 전염 방식 및 시기 진단 등에 대한 식품 소재 귀인(歸因)의 어려움 때문에 식중독의 발병률과 부담을 추정하는 것은 전 세계적으로 큰 도전이며 식중독을 통제하는 것은 매우 어렵다. 그러므로 종합적인 식품 안전 전략 및 정책의 시행, 관리 감독 강화, 탄력적인 건강 시스템 보장, 안전한 식품 보장 및 식품 매개 질병 예방을 위한 교육 및 훈련 강화에 대해 모두가 책임져야 한다.

• 한국조리학회지
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• 제17권3호
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• pp.141-150
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• 2011

본 연구는 미취학 어린이를 대상으로 손씻기 교육 방법에 따른 미생물학적 변화를 모니터링한 연구이다. 연구는 3세에서 5세까지의 서울시 어린이집 어린이 10명을 대상으로 수행하였다. 미생물 분석은 손씻기 교육 전, 1주간 동영상 교육실시 후, 1주간 동영상 교육 및 손씻기 실습 교육병행 후로 분류하였다. 손씻기 교육 전 어린이들의 손에서는 일반세균, 진균, 대장균군 및 황색포도상구균이 검출되었다. 2주간 손씻기 동영상 교육과 실습교육을 연속적으로 실시한 결과 손씻기 교육에 따른 손 위생상태는 개선되었다. 결과 손씻기 교육은 취학 전 어린이를 대상으로 손씻기 교육을 반복적으로 수행할 경우 더욱 효과적일 것으로 생각된다. 특히 미취학 아동의 경우 평생 습관을 확립시키는 중요한 시기이므로, 언제, 어디서 손을 씻어야 하는가에 대한 구체적인 교육이 필요할 것으로 생각된다.

• 대한영양사협회학술지
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• 제14권2호
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• pp.139-151
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• 2008

Presently, media for sanitation education consisting of a sanitation manual and a CD-ROM intended for restaurant employers and employees was developed and evaluated. The sanitation manual consisted of five principles: prevention of foodborne illness, personal hygiene, control of food production, instrument and equipment cleaning and sanitation, and management of environmental sanitation. The CD-ROM was composed of animations detailed real-life examples of Salmonella, Staphylococcus aureus, and Norovirus foodborned illness outbreaks; slides summarizing the five principles of the manual; and a poster entitled You can prevent foodborne illness listing and describing the principles. A 15 question evaluation survey was developed to gauge the efficacy of the animations. The survey was divided into five sections on comprehension of the instructions, content organization concerning understanding, content organization concerning the information presented, content organization concerning retention of interest (concentration), and recommendations concerning concentration. Ranked on a 5-point scale the survey produced a mean value of 3.80$\pm$0.39 and individual scores of 3.92$\pm$0.45 (learning instruction), 3.86$\pm$0.48 (understanding), 3.82$\pm$0.52 (information), 3.75$\pm$0.49 (concentration), and 3.67$\pm$0.58 (concentration-recommendation). Overall, evaluation results of the animation were good and easy to understand, with only a few respondents electing to watch the animations more than once. In terms of continuous and recurring education, sanitation training programs should be easy to learn and contain sufficient and specific examples of the importance of sanitation in achieving food safety.