• Safety and Health at Work
• /
• v.11 no.2
• /
• pp.199-206
• /
• 2020

Background: In a wide range of industries, noise-induced hearing loss remains one of the most prevalent occupational problems. This study aimed to assess the noise exposure level and associated factors of hearing loss among textile workers in Yangon Region, Myanmar. Methods: A cross-sectional study was conducted at a Textile mill (Thamine), Yangon Region, from April to December 2018. In total, 226 workers who were randomly selected from 3 weaving sections participated in face-to-face interviews using a structured questionnaire. A digital sound level meter and pure-tone audiometer were used for the assessment of noise exposure level and hearing loss, respectively. Logistic regression analysis was performed to assess the associated factors of hearing loss. Results: In total workers, 66.4% were exposed to ≥85 dB(A) of noise exposure, and the prevalence of hearing loss was 25.7%. Age ≥35 years, below high school education, hearing difficulty, tinnitus, hypertension, > 9 years of service duration in a textile mill were positively associated with hearing loss. After adjusting confounding factors, age ≥35 years (adjusted odds ratio = 6.90, 95% confidence interval = 3.45-13.82) and tinnitus (adjusted odds ratio = 2.88, 95% confidence interval = 1.13-7.37) were persistently associated with hearing loss. Conclusion: Providing occupational hazard education and enforcement of occupational safety regulations should be taken to decrease the noise exposure level. The regular audiometry test should be conducted for assessment of hearing threshold shift. The employer needs to implement a hearing conservation program in workplace when noise exposure reaches or exceeds 85 dB(A) for 8 hours.

• Journal of the Korea Safety Management & Science
• /
• v.16 no.3
• /
• pp.45-54
• /
• 2014

The average injury rate in sawmilling industry for the last 5 years is 4.99%, which means that more than 200 injuries have occurred in that industry every year. Because the first step in risk assessment is the hazard identification, it is very important to know how to define the hazard and nature of harm. We analyzed 643 accident records of three years(2010-2012) and carried out site survey for the same cases. As a result, the most common types of work at the time of injury in sawmilling industry were removing jammed wood 81(12.8%), wood carrying task 52(8.1%), wood cutting 49(7.6%), travelling table log band saw 41(6.4%), maintenance 37(5.8%) etc. In addition, there were statistically significant differences in some analysis factors such as injured body parts, employment size, and handling material among different working places. Therefore, it is concluded that differentiated prevention efforts are necessary in each workplace.

• Journal of the Korean Dietetic Association
• /
• v.30 no.2
• /
• pp.95-111
• /
• 2024

The Smart Hazard Analysis Critical Control Point (HACCP) management system, which integrates information technology (IT) to automate and analyze big data, has been introduced into school food services. This study investigated the job performance, job satisfaction, and job stress of employees in school food services using Smart HACCP. Data were collected via questionnaires from 350 employees in school food services who utilized Smart HACCP and worked in Gyeonggi-do or Incheon. The questionnaire included general information, workplace characteristics, HACCP education status, job performance, and job satisfaction according to the use of Smart HACCP, and general job stress. The responses showed that 92.3% of the participants had received HACCP education in the workplace, and 66.6% understood the content of the education. Among the HACCP process stages, CCP2 (Food Handling and Cooking) and CCP3 (Cooking Completion and Distribution) were the stages at which all participants were using Smart HACCP. CCP3 had the highest percentage (61.4%) of participants who experienced feeling the maximum reduction in their tasks by using Smart HACCP. The Smart HACCP job performance at CCP1 (Inspection) and Smart HACCP job satisfaction were higher in workplaces with 6~10 employees, compared to those with 10≤ employees (both P<0.05). The Smart HACCP job performances at of CP1 (Refrigeration and Freezer Temperature Management) and CP2 (Cleaning and Disinfection of Food Contact Surfaces) were significantly affected by the work area. General job stress was significantly higher in cooks than in cook practitioners, higher in employees with cook certification than in those without it, and higher in employees with work experience (<1 year), compared to those with 5~10 years or 10~15 years' experience. In conclusion, employees' job performance and satisfaction with Smart HACCP need to be enhanced to improve hygiene in school food service. This requires the effective management of their job stress.

• Journal of Internet of Things and Convergence
• /
• v.5 no.2
• /
• pp.73-79
• /
• 2019

Research is underway on services and systems that provide real-time alerts for suffocating gases and potentially explosive materials, but currently smart bend type services are lacking. This study supports real-time identification of explosion hazards due to static electricity in the workplace and immediate elimination of accident occurrence factors, real-time monitoring of worker status and workplace hazards (oxygen, hazardous chemical concentration), and immediate warning and data in case of danger. We propose a method of establishing an accident prevention system through analysis. In this way, various accidents that may occur in industrial sites are monitored using IoT-based intelligent sensor nodes, wireless network technology, data processing middleware, and integrated control system, and real-time risk information at the industrial sites is prevented and accidents are prevented. By supporting a safe working environment, the company can significantly reduce costs compared to post-procurement costs.

• Journal of the Korean Institute of Gas
• /
• v.22 no.4
• /
• pp.27-31
• /
• 2018

Classification of explosion hazard areas is very important in terms of cost and safety in the workplace handling flammable materials. This is because the radius of the hazardous area determines whether or not the explosion-proof equipment is installed in the electrical machinery and apparatus. From November 6, 2017, KS C IEC-60079-10-1: 2015 will be issued and applied as a new standard. It is important to understand and apply the difference between the existing standard and the new standard. Leakage coefficients and compression factors were added to the leakage calculation formula, and the formula of evaporation pool leakage, application of leakage ball size, and shape of explosion hazard area were applied. The range of the safety factor K has also been changed. Also, in the radius of the hazardous area, the existing standard applies the number of ventilation to the virtual volume, but the revised standard is calculated by using the leakage characteristic value. In this study, we investigated the differences from existing standards in terms of ventilation and dilution and examined the effect on the radius of the hazard area. Comparisons and analyzes were carried out by applying revised standards to workplaces where existing explosion hazard locations were selected. The results showed that even if the ventilation and dilution were successful, the risk radius was not substantially affected.

• Journal of Korean Society of Occupational and Environmental Hygiene
• /
• v.30 no.1
• /
• pp.75-86
• /
• 2020

Objectives: In this study, we assessed respiratory hazards in the working environment as the work-relatedness of occupational diseases were examined. Methods: The subjects of the study were three Korean meat roasting restaurants, one Chinese restaurant, and two cafeterias. Measurement items were total dust, respirable dust, fine dust (PM_2.5), PAHs, TVOCs, temperature, humidity, carbon monoxide, carbon dioxide, and nitrogen dioxide. Results: The concentration of total dust and respiratory dust in the restaurant was low. Most PAHs were undetectable, but some Napthalene and Acenaphthylene was detected. Thirteen kinds of PAHs were detected in one sample of roasted meat, and Benzo(a)pyrene was 1.496 ㎍/㎥. PM_2.5, TVOCs, CO, and CO₂ were instantaneously high, but the average concentration was low. NO₂ was not detected. Conclusions: The results show that harmful substances such as PM_2.5, PAHs, CO, and TVOCs were generated in the air in the catering industry. When roasting meat, Benzo(a)pyrene, a carcinogen related to lung cancer, was generated among PAHs. Lung cancer can occur when working for a long time in such a working environment. Therefore, it is necessary to improve the working environment for the health of restaurant workers, and it is necessary to evaluate the concentration of harmful substances by cooking method through further research.

• Journal of the Korea Safety Management & Science
• /
• v.16 no.3
• /
• pp.219-229
• /
• 2014

Employees used computer significantly(IT employee) is increased by technological development in workplace. This study tried to find the magnitude of IT employees and the profile of their working conditions and ill health experiences in South Korea. Korean Working Conditions Survey was used with descriptive and mean difference test in order to find the difference working conditions and ill health status among the groups classified by the degree of using computer during work. Some of working conditions was positively correlated with the density of computer use such as work autonomy, the exposure of repetitive movement of hand and arms. The pain of upper extreme was also more frequently found in the highest user group of computer than lower user groups. Based on the result of hierarchical regression analysis, the effect of computer using on the experience of work-related symptoms after controlling other factors was shown as U shape. This study as heuristic one suggest that some of depth analysis with hypothesis will be done to identify the causes and pathway of impact of computer use.

• Korean Journal of Occupational Health Nursing
• /
• v.23 no.3
• /
• pp.180-188
• /
• 2014

Purpose: The purpose of this study was to compare the health status between foreign workers and native workers and to examine the influencing factors of health status of foreign and native workers. Methods: This was a secondary analysis of the data collected from the 3rd (2011) Korean Working Conditions Survey (KWCS). The sample included 101 foreign workers and 101 native workers matched by age and gender. Results: The difference in health status between foreign workers and native workers was not statistically significant. The most commonly complained health problem of foreign workers was muscle pain of the upper limbs. Among foreign workers, hazard exposure, coworker support and supervisor support were significant predictors of health status. Among native workers, income level and obesity were significant predictors of health status. Conclusion: For health management and health promotion of foreign workers, employers and health providers need to establish coworker supporting systems in workplace and improvement strategies of work environment. Particularly, they must pay closer attention to management of foreign workers' musculoskeletal disorder.

• Journal of the Korean Society of Safety
• /
• v.33 no.5
• /
• pp.150-156
• /
• 2018

As the types and usage of chemical increase, modern countries should protect their health and environment from the risk of hazardous chemical. Chemical accidents not only affect humans but also cause huge losses to the environment. Moreover, since its effects do not end in a short period of time, it is necessary to identify the extent of the damage and establish a prevention and response system in advance. In 2015, the Chemical Substances Management Act provided a system for assessing the impact on the people and the environment around the workplace. However, it is difficult to quantitatively evaluate the impact on environmental factors such as vegetation and aquatic, with the current hazard assessment methods. The purpose of this study is to analyze the quantitative risk of environmental receptors. This study improved the existing risk assessment formula by using the environmental vulnerability index and established the end point concentration criterion which can estimate the damage range to environmental media. To verify the results of the study, a virtual accident scenario was selected and a case study was conducted. As a result, the extent of impact on the environmental medium can be calculated, and the degree of environmental risk of the zone can be quantified through the risk analysis considering the environmental vulnerability. This study is expected to increase the reliability of the reliability of the existing risk anaylsis method beacause it is a risk analysis method that can be applied when the environmental factors are absolutely necessary and when the residents and environment are complex.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.10
• /
• pp.1497-1507
• /
• 2016

The purpose of this study was to conduct importance and performance analysis of sanitation management in workers at small and medium foodservice industries using HACCP prerequisites. Questionnaires were distributed to 500 small and medium foodservice industry workers in Seoul Gyeonggi province, and a total of 458 responses were used for analysis. Factors with relatively low comparison degree were as follows. 'Handwashing and clean uniform of employee in the workplace', 'regular checking and managing of trapped vermin and rodents', 'checking stocked raw materials', 'recording and filing the results of improved food safety factors', and 'regular cleaning and sterilizing of monitoring tools' factors must be improved along with their performance levels through sanitation education. According to the IPA results, among the 15 HACCP prerequisite factors with high importance but low performance were '2. Regular checking and managing of trapped vermin and rodents', '4. Handwashing and clean uniform of employee in the workplace', '14. Preventing food cross-contamination'. Furthermore, the small and medium foodservice industry IPA with high importance but low performance were 'Regular checking and managing of trapped vermin and rodents', 'Handwashing and clean uniform of employee in the workplace', and 'Preventing food cross-contamination' for the small foodservice industry, along with 'Vermin and rodents control' and 'Recording and filing the results of improved food safety factors' for the medium foodservice industry. Thus, there is a need for reinforced hygiene education through case studies on actual food service establishments to fulfill sanitation guidelines and set amended guides for much-needed items for small and mid-sized food service.