• Journal of the FoodService Safety
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• v.2 no.2
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• pp.59-66
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• 2021

The results of the inspection based on the sanitation checklist and the measurement of refrigerator/freezer temperature, illuminance, and ATP were conducted at 12 school foodservices in Daiyue-district, Taian-city, Shandong Province, China, at the same time, and the results were as follows. Five items of 'Use sterilized cutting boards', 'Use sterilized knives', 'Use worktable after sterilization', 'Use sink after sterilization', 'Sterilize the interior/exterior of the refrigerator regularly' in the checklist inspection were found not to be performed (0%). Two items of 'Disinfect hands after washing', 'Equipped with hand sterilizer' and 'Sterilize the kitchen areas regularly' were investigated as being performed only in one foodservice (8%). The average illuminance of the receiving stand were 373.08±106.35 Lux, 8% when the standard (540 Lux or higher) was complied with, the average refrigerator temperature were 7.06±0.82℃, 38.9% when the standard (-2 to 5℃) was observed 8% of cases complying with the standard (below -18℃) at -8.56±0.76℃ were investigated. As a result of ATP measurement, the surfaces of knife edge, cutting board, refrigerator door handle, worktable, and sink, which are not sterilized at all, were not suitable (accept ratio 0%), sterilized food plate (accept ratio 54.2%) and utensil for preserved food (accept ratio 75%) had a relatively high accept ratio. China's hygiene regulations should be revised in the direction of strengthening disinfection practices for facilities, equipment, and the environment, and hygiene measures such as education on disinfection and preparation of economical disinfection methods should be established.

• Journal of Dental Rehabilitation and Applied Science
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• v.36 no.3
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• pp.158-167
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• 2020

Purpose: The purpose of this study was to study the effects of the utilization of ethanol solution in infection control of dental implant hand drivers, a common practice in dental prosthodontic clinics. Materials and Methods: Infection control methods were divided into two groups. One swabbed with 83% ethanol gauze and the other immersed in 83% ethanol solution for 30, 60, 90, 120, 150, 180 and 300 second intervals after inoculation of the dental implant hand drivers with Staphylococcus aureus. After measuring the number of colony forming units and analyzing the optical density, the effects of infection control in the experimental group were compared with the positive control group without infection control after inoculation with bacteria and the negative control group without inoculation with bacteria after sterilization. Results: The number of colony forming units and optical density analysis showed a statistically significant difference compared to the positive control. On the other hand, there was no statistically significant difference between the negative control and the group immersed in the 83% ethanol solution for more than 150 seconds. Conclusion: It is recommended to use the ethanol solution as a pre-cleaning process before sterilization, since the intermediate-level disinfection method using ethanol solution alone for the infection control of the dental implant hand driver cannot clinically secure the sterility.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.722-731
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• 2004

The objective of this study was to evaluate the microbiological quality of non-heat-processed foods for implementation of a HACCP (Hazard Analysis and Critical Control Point) system in day-care center foodservice operations. The evaluating points were microbial assessment of foods, utensils, and employee's hands during preparation, cooking, and serving. The temperature of non-heated food being served was also measured. Microbiological quality was assessed using 3 M Petrifilm/syp TM/ to measure total plate count and coliforms for food and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Results showed low microbiological quality of non-heated foods. This was probably due to contaminated raw ingredients and cross-contamination that occurred during preparation and cooking (e.g., unsatisfactory washing and disinfection of raw materials and utensils). These results suggest that it is essential to educate employees on good personal hygiene (hand washing) , prevention of cross-contamination through use of properly washed and sanitized utensils, and proper washing and disinfection of raw vegetables. Establishing Sanitation Standard Operating Procedures (SSOPs) are an essential part of any RACCP system in day-care center foodservice operations.

• Women's Health Nursing
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• v.11 no.3
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• pp.232-240
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• 2005

Purpose: This study was designed to identify recognition and the performance level for nosocomial infections amongst student nurses and to provide data for preparing on efficient policy and control program for nosocomial infections. Method: 191 senior nursing student participated in this research from 5 nursing college which allowed data collection, in the city of Seoul. The questionnaire was composed of 73 items(likert scale) about eight areas; aseptic technique, disinfection, precaution, hand washing, urinary tract infection, respiratory infection, catheter related infection, and self care about nosocomial infections. Results: The mean score of recognition and performance level for management of nosocomial infection were 4.29 and 3.41 respectively. The mean score of the recognition level was significantly lower than the performance level in the eight areas. The mean score of both recognition and performance were highest in the area of disinfection. However, the mean score of recognition was lowest in the area of aseptic technique and the mean score of performance was lowest in the area of catheter related infections. The correlation of recognition and performance level was statistically significant. Conclusions: These research findings should be useful in promoting an intensive and continuous educational program on nosocomial infection for nursing students and to establish an efficient policy for preventing nosocomial infections.

• Journal of dental hygiene science
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• v.15 no.2
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• pp.166-171
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• 2015

This study was conducted to assess knowledge, attitude, and performance of dental hygiene students on the hand washing. We surveyed 288 students attending the department of dental hygiene at K Universities and H Universities in Gwangju during the period from September 5 to November 20, 2014. The obtained data were analysed using SPSS version 20.0. According to the general characteristics, the hand washing knowledge of the third year students was highest with 4.72. At the question on the change of awareness after the education of hand washing, the hand washing performance showed that 4.17 for 'yes' was higher than 4.03 for 'no'. There was negatively correlated between knowledge and attitude (r=-0.020, p>0.05). The performance was positively correlated with attitude (r=0.161, p<0.05). There is a need to develop a continuous education program for finding out the right way to hand washing, which is able to enhance knowledge, attitude, and performance on hand washing.

• Journal of the Korea Convergence Society
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• v.13 no.2
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• pp.85-91
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• 2022

As emphasized in the COVID-19 quarantine guidelines, hand washing is the most important prevention rule in tandem with distancing and mask. This study aimed to confirm relevant factors that affect practice of hand washing to find out approach for improvement of hand washing practice rate after COVID-19. Using the 2020 Community Health Survey data. As methods of research, this study searched for relevance by carrying out univariate logistic regression analysis, and also conducted multivariate logistic regression analysis using significant variables. Analysis results show that hand washing practice rate was high in females, well-educated, low age, cities, office job, the more people wear a face mask indoors, the higher the cycle of ventilation, the higher the cycle of disinfection and the more people maintain healthy distance. This study understood factors related to the rate of hand washing practice and results can be used as basic data for COVID-19 quarantine guidelines.

• Safety and Health at Work
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• v.11 no.3
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• pp.372-377
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• 2020

Infection risks of handling specimens associated with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) by public health laboratory services teams were assessed to scrutinize the potential hazards arising from the work procedures. Through risk assessments of all work sequences, laboratory equipment, and workplace environments, no aerosol-generating procedures could be identified except the procedures (mixing and transfer steps) inside biological safety cabinets. Appropriate personal protective equipment (PPE) such as surgical masks, protective gowns, face shields/safety goggles, and disposable gloves, together with pertinent safety training, was provided for laboratory work. Proper disinfection and good hand hygiene practices could minimize the probability of SARS-CoV-2 infection at work. All residual risk levels of the potential hazards identified were within the acceptable level. Contamination by gloved hands was considered as a major exposure route for SARS-CoV-2 when compared with eye protection equipment. Competence in proper donning and doffing of PPE accompanied by hand washing techniques was of utmost importance for infection control.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.235-244
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• 1998

Hand washing is an important component of hygiene program for food handlers. Hands can be a source of direct or indirect contamination of foods with pathogenic microorganisms. In this study, the effectiveness of hand washing methods and the use of 70% alcohol solution against transient skin bacteria was tested in an university foodservice facility. 70% alcohol solution is sprayed for 5 seconds automatically when hands are placed in the dispenser. Samples were taken using swab technique in meat cutting area, vegetable trimming area, and vegetable cutting area: before and after washing hands according to planned methods, and after being sprayed with 70% alcohol solution after washing hands. The bacteriological analysis of total plate counts, coliform, fecal coliform of food handlers' hands was done. Statistical data analysis was completed with Mann-Whitney U test and Kruskal-Wallis model using the SPSS program. The levels of initial contamination of workers' hand were significantly different by the work areas($x^2$=9.156, p<0.01). Workers in the vegetable trimming area had more heavily soiled hands than in the other work areas. Mean of TPC counts and coliform was 8.97×$10^5$ CFU/12.4$cm^2$, 2.93×$10^2$ MPN/12.4$cm^2$ respectively, but fecal coliform was not detected. Transient bacteria were removed from hands after washing and using 70% alcohol solution but were not removed completely. Mean reduction percentage in TPC varied among work areas and ranged from 93.19% to 94.99%, and in coliforms from 97.31% to 100%. A significant difference in TPC was found between before and after hand disinfection (Z=-2.714, p<.01) and between standardized hand washing procedures and un-standardized hand washing procedures(z=-2.301, p<.01). Subjects using the hand sanitizer showed a great elimination of TPC(99.45% reduction), but this effect was valid only after following proper washing procedures. Based on the results, the most effective hand washing method was recommended as the combination of the standardized hand washing procedure with warm-water and use of the 70% alcohol solution. The results can be used to develop hand hygiene programs and training strategies for enhancing hand hygiene practices for food handlers in foodservice operations.

• Journal of Korean Physical Therapy Science
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• v.9 no.3
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• pp.141-150
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• 2002

Most of physical therapists has thought be exposed themselves to risk of hospital infection but it is reported that have been low concern about infection management. Above like this haven t done systematical education on hospital infection, also physical therapist's information management of infection disease is found very low. It is lack of driving information about disease condition of the patients. Physical therapists has thought their working room may be polluted a lots of micro-organism(%). The control situation of infection waste articles, only 53% responded that the controller has managed very intensive so we can feel to need more intensive It's reported that air culture investigation of physical therapy room has never initiated. To wash the hand, before, after treatment of the patients of physical therapist, is very low frequency. And 73% have responded that the time to wash the hand stays 15-45 second. It is examined that 70% physical therapy room is equipped with washing system, a response of 58% disinfects physical therapy room 1-2times per one month. 36% responded disinfection of treatment modality have done everyday, 25% responded have never done. The location physical therapy room is above one floor - 65%. A response of 57% is ventilation system sufficiency, it is considered that physical therapists needs more efforts on management of hospital infection.

• Journal of Korean Public Health Nursing
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• v.36 no.1
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• pp.20-32
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• 2022

Purpose: This study aimed to investigate factors affecting handwashing practice among elementary school students by assessing the perception of coronavirus disease-19 (COVID-19) and characteristics related to knowledge, attitude, and practice of handwashing. Methods: The cross-sectional study design and an online self-reported survey were used in this study. The subjects were 211 elementary students at a school located in G province, Korea. Data were collected from January 4 to 8, 2021. The data were analyzed using SPSS version 25.0. Results: Mean scores for knowledge, attitude, and practice of handwashing were 17.09 (out of 20), 21.15 (out of 24), and 27.51 (out of 33), respectively. There were significant positive correlations between the perception of COVID-19 and knowledge of handwashing (r=.23, p=.001), between knowledge and attitude toward handwashing (r=.45, p<.001), between knowledge and practice of handwashing (r=.18, p=.010), and between attitude and practice of handwashing (r=.28, p<.001). The factors influencing handwashing practice were handwashing frequency at home (β=.39, p<.001), handwashing frequency at school (β=.18, p=.006), and attitude toward handwashing (β=.15, p=.026), which explained 34.2% of the variance. Conclusion: These results suggest a need to raise awareness of the importance of handwashing and develop an education program for infectious disease prevention.