• Environmental Analysis Health and Toxicology
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• v.5 no.1_2
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• pp.37-44
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• 1990

Synthetic detergents and surfactants are in widespread usage as household and industrial detergents. Potential human toxic hazard arises following percutaneous absorption or oral ingestion of solution residues from kitchen and feeding utensils, fruits, and vegetables and contaminated water supplies. A toxicological investigations was performed with the synthetic detergents and surfactants [linear alkyl benzene sulfonate (LAS), ${\alpha}$-olefin sulfonate (AOS), sodium lauryl sulfonate (SLS), sodium lauryl ester sulfonate (SLES)］, In acute toxicity, agents were administered subcutaneously into ICR mice. In acute study, after lowering of spontaneous motility, respiratory failure, death appeared, vomitting was often associated with salivation and or retching. No sex difference was observed in LD$\sub$50/ of mice. In subacute toxicity, agents were administered orally into SD rats. Body weight increase was suppressed and there was no adverse effect on food and water consumption. The weight of organs were not changed by agents as compared with control group. No specific change was observed in biochemical and hematologicalor data.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.54-68
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• 2003

This study aims at efficiency of kitchen management by adoption of a systematic central kitchen and conversion of conventional kitchen to convenience kitchen at ' H ' restaurant. First, integrated menu control of banquet buffet functions became more competitive with quality menu and eventually brought about guests satisfaction. Second, systematic central kitchen made possible standardization and mass production through simplified production line. Efficiency through quick service and shortened preparation time was realized, and food materials were recycled effectively at the same time. Integrated ordering lowered purchasing price and built an efficient cost control system. Third, conversion of conventional kitchen to convenience kitchen and strengthened central kitchen system facilitated agreeable work conditions and optimal work flow with butcher's and even sauce making utensils. Fourth, integrated supply system of buffet menu and sauce from western restaurants saved about 520 million won of labor costs. Last, one integrated kitchen out of two was easier in sanitation control with pleasant restaurant space. Sharing kitchen facilities and equipments also saved about 30% of maintenance fee. Power, water, and gas were also saved and eventually curtailed overall expenses.

• Journal of the Korean Society for Library and Information Science
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• v.47 no.1
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• pp.15-37
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• 2013

The purpose of this study is to develop a faceted classification that enables the conceptualization and the organization of Korean food information. 23,470 terms were collected, categorized, and analyzed from the table of contents in 776 monographs and directory headings in portal sites related to Korean food. In order to develop the Korean food classification, common properties were analyzed in the process of categorizing terms. Then basic facets and subfacets were defined and assigned, and hierarchies among facets and concepts, citation orders, and notations were decided. As a result, the classification scheme consisted of 16 basic facets and 85 subfacets. The citation order of facets was proposed in order of Personality facet (kinds of dishes), Matter facet (materials, cooking utensils/equipment/containers, and nutrients), Energy facet (cooking processes and techniques, eating sense, type of cooking, table services, and agents of cooking), Space facet (countries/ethnic groups/geography, and eating places), Time facet (situation/purposes, season, time of meals, periods, and ages). The result of this study will be used for organizing, searching, retrieving, and providing Korean food information effectively around the world. Also, it will provide a foundation for developing subject-oriented classification using facet analysis in other disciplines.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.174-182
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• 2004

Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH, $A_{w}$ and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly's scale), respectively, Microbial contaminations occurred at $5-60^{\circ}C$, pH above 5.0, and $A_{w}$ (0.93-0.98). Microbial assessments for pizza processing revealed $1.5{\times}10^{2}-3.9{\times}10^{8}\;CFU/g$ of TPC and $0.5{\times}10^{1}-1.6{\times}10^{7}\;CFU/g$ of coliforms, exceeding standards ($TPC\;10^{6}\;CFU/g\;and\;coliform\;10^{3}\;CFU/g$) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained $6.2{\times}10^{2}-1.1{\times}10^{9}\;CFU/g$ of TPC, $2.0{\times}10^{1}-6.2{\times}10^{3}\;CFU/g$ of coliforms. Workers' hands contained $3.1{\times}10^{4}\;CFU/g$ of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per $100cm^{2}$). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practicer by workers are recommended as control points for safe pizza production.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.321-326
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• 2007

The microbial contamination levels of school classrooms were assessed as foodservice environments for elementary students. Two elementary schools located in Kyunggi-do were selected, and the total plate counts (TPC) and coliforms were measured from the classroom facilities, including the tables, chairs, floors, shelves, doors, as well as the hands of students, and the air of classrooms. The TPC of the classroom facilities were relatively low ranging from 2.30 to 3.79 log CFU/100 cm$^2$. The TPC counts from the hands of serving students and served students, were 6.39 and 5.33 log CFU, respectively, and the TPC counts of the foodservice utensils were <3.00 log CFU/ea before use and 4.77 CFU/ea after use. The air samples of 'empty classrooms during physical education', 'after physical education class', and 'during lunch' showed the contamination levels of 26 CFU/m$^3$,392 CFU/m$^3$, 364 CFU/m$^3$, respectively, suggesting that the microbial levels in the air varies greatly depending on the class activity before foodservice. When the TPCs of the air during lunch were measured from 18 classrooms, the levels ranged from 76 to >2228 CFU/m$^3$. Coliforms were not detected in the classroom facilities; however, air samples of the classrooms showed 1${\sim}$2 CFU/m$^3$. The above results show that classroom air and the hands of students, can have high levels of microbial contamination, which must to be controlled for safer school foodservice.

• Research in Community and Public Health Nursing
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• v.28 no.4
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• pp.450-462
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• 2017

Purpose: This study aims to investigate the effects of an intervention of self-feeding for elderly residents who were eating with assistance or eating by himself/herself with spilling food. Methods: The Participants were 11 elderly people and 6 formal caregivers from 7 nursing homes in Korea. The intervention was to use the spoon and chopstick sets designed for compensating the weakened eating function. Both quantitative and qualitative data were collected through observation, structured questions, and in-depth interviews. Results: The mealtime was significantly increased by 3.2 minutes (p=.011) after the intervention. Three themes were extracted for the meaning of self-feeding expressed by the elders; fighting alone for self-feeding, pride of participating in the study, and burden for self-feeding and research participation. Caregivers expressed the meaning of the elder's self-feeding such as the regret of missed chances, facilitating rehabilitation, the increase of the eating pleasure and quality of care, and ambivalence. Conclusion: Self-feeding has become an opportunity to recognize life values for the elders in nursing homes; for the caregivers, to reconsider caring of the elderly. Posture and eating utensils were also important to improve self-feeding skills.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.1
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• pp.81-110
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• 2002

The temporary tax deduction on investment cutting the corporate income tax within 10% of the amount of investment is aimed at stimulating the investment for economic activity. 25 business sectors are applied to this tax law and in tourism, the accommodation registered by tour promotion law and international convention plan business belong to it. I'd like to mention the problem of the temporary tax deduction on investment amount for hotels and suggest better solutions. This tax law is so temporary applied that we shouldn't get tax deduction after June 30, 2002. So, we can't get income tax deduction on the investment out of the available period. And further more this tax law has a rule not real investment but solely new project investment for hotels. There are numbers of difference between real investment and new project investment. The amount of investment is based on an object of acquisition taxation. And also there are numbers of difference between real investment and an object of acquisition taxation. For example, landscape construction is a great part of hotel construction but it's not an object of acquisition taxation. For running hotel business, we also need lots of equipments such as linens utensils for restaurant and decorations for hotel interior. But these are also excluded from this tax law. As you know, these equipments can be regarded as product equipments in manufacture industry. Therefore we should take the specificity of hotel investment into consideration and expand the role of the temporary income tax deduction on investment amount for hotels.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.64-81
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• 2004

Recently, the demand for utensils related to wine business has been growing from the wine consumers in Korea in order to enjoy flavor of wine more profoundly. This study propose a theory about the five senses that had been issued frequently in wine world attracting an attention of ever-changing food culture. In addition, it is to help sommeliers and devotes to learn the knowledge about the wine. To fully appreciate the different grape varieties and the subtle characteristics of wines, it is essential to have a glass with shape if fine-tuned for the purpose. The shape is responsible for the quality and intensity of the bouquet and the flow of the wine. This study has been performed with Riedel glass that has been appreciated as one of the finest wineglass in the world to investigate the effect of glass to the wine tasting. This study should be followed by further study with other tasting glass such as INAO and Le Taster glass to be generalized. The study is also needed about not only wineglass but wine accessories such as cork-screw, decanting and wine cooler.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.403-412
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• 2003

The purpose of this study was to develop methods for foodservice employees to perform by measuring their levels of sanitation and hygiene practices. The employees' sanitation and hygiene competency list for school foodservice was developed on the basis of the job standardization. The competency list was divided into three parts; (1) before starting the work, (2) during the work and (3) after the work. The levels of the employees' sanitation and hygiene practices were evaluated by dietitians and by the employees themselves. Most schools had conventional foodservice systems (83.4%), which were operated by contract management (94.8%). It was found that the highest practice level related to sanitation and hygiene before starting work, with the lowest levels observed after work. The item related to the cleaning and sanitizing of dishes had the lowest practice level score. Employees perceived their sanitation and hygiene practice after work to be worse than before starting and during work. The items of ″Clean and sanitize all large stationary equipment after every use, and record equipment monitoring chart″ and ″Do not clean dishes and utensils in production area″ had the lowest scores by employees. The scores of the employees were similar to the perception of the dietitians.

• Corrosion Science and Technology
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• v.14 no.4
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• pp.166-171
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• 2015

Knowledge of how metal releases from the stainless steels used in food processing applications and cooking utensils is essential within the framework of human health risk assessment. A new European standard test protocol for testing metal release in food contact materials made from metals and alloys has recently been published by the Council of Europe. The major difference from earlier test protocols is the use of citric acid as the worst-case food simulant. The objectives of this study were to assess the effect of citric acid at acidic, neutral, and alkaline solution pH on the extent of metal release for stainless steel grades AISI 304 and 316, commonly used as food contact materials. Both grades released lower amounts of metals than the specific release limits when they were tested according to test guidelines. The released amounts of metals were assessed by means of graphite furnace atomic absorption spectroscopy, and changes in the outermost surface composition were determined using X-ray photoelectron spectroscopy. The results demonstrate that both the pH and the complexation capacity of the solutions affected the extent of metal release from stainless steel and are discussed from a mechanistic perspective. The outermost surface oxide was significantly enriched in chromium upon exposure to citric acid, indicating rapid passivation by the acid. This study elucidates the effect of several possible mechanisms, including complex ion- and ligand-induced metal release, that govern the process of metal release from stainless steel under passive conditions in solutions that contain citric acid.