• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.515-524
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• 2017

An investigation was conducted to evaluate the hygienic status of 53 high school foodservice systems in Gyeonggi province by using hygiene management guide checklist, ATP bioluminescence assay of food utensils were conducted during process. The 5 hygiene management guide checklist groups about personal hygiene, cooking facilities control, cross contamination control, cook and storage control, management control were checked by experts and had good grades but there were some inadequate behaviors on observation. Total cleaning levels were inadequate, including hand, rubber gloves, aprons, knives, food tray, machine and instruments. The possibility of cross contamination is also noted in handles for refrigerators, ovens, food dryers, hand washing. It was also noted that there were too much work on the nutritionist and cook, additional personnel need to be added. lack of space, deterioration of facilities were identified in some high school foodservice systems. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged $1,393{\pm}5,041.2RLU$ on yellow gloves, $244{\pm}258.7RLU$ on pink gloves, $3,780{\pm}11,418.6RLU$ on apron, $49,056{\pm}62,831.4RLU$ on refrigerator grip, $41,422{\pm}61,259.8RLU$ in oven, $31,407{\pm}41,344.9RLU$ on hand cleaning board.

• Journal of the Korean Society of Safety
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• v.16 no.2
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• pp.63-68
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• 2001

In this study the main elements which can be commonly adopted to every kind of business are selected through the research, case-study, benchmarking common items of a direct or indirect loss cost. As a result of the development of a program for evaluating loss cost a case or accumulated data can be easily managed through estimating the direct and indirect loss cost as tell as the ratio between directs and indirect cost. The program is fit to case-study and we are compared direct cost with indirect cost. Automatically, this program showed ratio between directs and indirect cost for style, scale of accident The person in charge of safety and hygiene can have better chances to get into management also the owner or the CEO can recognize the importance of management of safety and hygiene. So this can guide the company to invest in a prevention of disaster and to adopt a safety and hygiene management promote the prevention activity of a company, and finally decrease the accident rate in the country.

• Journal of Dairy Science and Biotechnology
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• v.29 no.2
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• pp.75-80
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• 2011

IDF/FAO Guide to Good Dairy Farming Practice (the second edition) was published last September this year. The objective of the guide for good dairy farming practice is that safe, quality milk should be produced from healthy animals using management practices that are sustainable from an animal welfare, social, economic and environmental perspective. To achieve this objective, dairy farmers should apply good practice in the following areas: animal health, milking hygiene, nutrition (feed and water), animal welfare, environment, and socio-economic management. Although HACCP system has been introduced to some of Korean dairy farms since 2007, the IDF/FAO guide details GAP (Good Agricultural Practice) for dairy farmers emphasizing the production of safe, quality-assured dairy products in a sustainable manner that underpins the future of dairy farming on a local, national and international scale. This paper is to state what good dairy farming practices should be and suggest Korean dairy farmers measures to achieve goals.

• Journal of Korean society of Dental Hygiene
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• v.16 no.6
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• pp.1009-1022
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• 2016

Objectives: The purpose of the study was to investigate the beverage consumption and related factors of undergraduates in Jeonnam. Methods: A self-reported questionnaire was completed by 480 undergraduates in Jeonnam from June 1 to 15, 2016 based on convenience sampling. The questionnaire consisted of general characteristics of the subjects, beverage intake frequency, and awareness of beverage. Results: Carbonated beverage intake was 3.05 times per week and five kinds of beverage consumption was 12.48 times per week. Higher beverage intake was closely related to male students, higher beverage purchase, and lower awareness toward oral health impact by beverage and sugar contents. Conclusions: The recognition level of beverage related to oral health had an impact on the frequency of drink intake. It is necessary to educate the dietary guide for appropriate oral health management in beverage intake.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.918-925
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• 2015

An investigation was conducted to evaluate the hygienic status of 33 high school foodservice systems in Yongin city by using hygiene management guide checklist, ATP bioluminescence assay and microbe inspection petrifilm (APC, coliform group, Staphylococcus aureus) of food utensils during use. The 22 hygiene management guide checklist items about facilities, personal hygiene, food control, distribution, washing and disinfection had good grade but there were some inadequate behaviors on observation. The inspection results showed their sanitary condition met the level B of the recommendation of Korea method, it means sanitary management system get settled but more practical CCP system was needed. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged 425~2,552 RLU on gloves, 541~70,251 RLU on apron, 1,596~88,490 RLU on working desk, 1,177~263,813 RLU on sterilizer grip, 715~32,814 RLU on sterilizer shelf, 114~619,725 RLU on refrigerator grip, 677~319,007 RLU on refrigerator shelf, 71~196,725 RLU on freezer grip, 1,535~233,375 RLU on freezer shelf. APC ranged $66.7{\pm}29.0CFU$ on freezer grip, $102.1{\pm}35.9CFU$ on refrigerator grip, $45.4{\pm}28.2CFU$ on heating cabinet grip, $58.8{\pm}40.4CFU$ on sterilizer grip, the number of coliform group ranged $5.6{\pm}4.9CFU$ on freezer grip, $9.1{\pm}8.7CFU$ on refrigerator grip, $1.2{\pm}1.1CFU$ on heating cabinet grip, $4.5{\pm}4.4CFU$ on sterilizer grip. S. aureus ranged $8.0{\pm}5.6CFU$ on freezer grip, $12.2{\pm}9.6CFU$ on refrigerator grip, $2.1{\pm}1.6CFU$ on heating cabinet grip, $11.6{\pm}6.4CFU$ on sterilizer grip.

• Safety and Health at Work
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• v.5 no.3
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• pp.125-130
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• 2014

Background: Construction industry is among the most hazardous industries, and needs a comprehensive and simple-to-administer tool to continuously assess and promote its health and safety performance. Methods: Through the study of various standard systems (mainly Health, Safety, and Environment Management System; Occupational Health and Safety Assessment Series 180001; and British Standard, occupational health and safety management systems-Guide 8800), seven main elements were determined for the desired framework, and then, by reviewing literature, factors affecting these main elements were determined. The relative importance of each element and its related factors was calculated at organizational and project levels. The provided framework was then implemented in three construction companies, and results were compared together. Results: The results of the study show that the relative importance of the main elements and their related factors differ between organizational and project levels: leadership and commitment are the most important elements at the organization level, whereas risk assessment and management are most important at the project level. Conclusion: The present study demonstrated that the framework is easy to administer, and by interpreting the results, the main factors leading to the present condition of companies can be determined.

• The Journal of the Korea Contents Association
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• v.18 no.5
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• pp.635-646
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• 2018

This study applied Q methodology to graduate students of food service management department in Seoul to grasp subjective perception of customers using Michelin guide restaurant. Six types of analysis result were obtained. Specifically, the first type (N = 3): Restaurant hygiene-seeking type, the second type (N = 6): Restaurant taste-seeking type, the third type N = 5): Select Restaurant Compare Prices type, 4th type (N = 3): Pursuing taste for restaurant price type, 5th type (N = 2) Restaurant full service select type, and 6th type (N = 3): Restaurant menu configuration Select. In the future, the research on the Michelin guide restaurant will be revised and supplemented with more detailed Q methodological questions and analytical techniques based on many documents and empirical studies, to analyze the various opinions of respondents more concrete and objectively.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.20 no.2
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• pp.131-138
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• 2010

This technical report was developed to suggest the guideline to assess the safe use and handling metalworking fluids (MWFs) in machining operation. The basis of this method developed in this study was based on self assessment procedure recommended by Organization Resources Counselors (ORC) of the United States (US). In addition, various MWF management elements obtained from the review on various articles, reports and author's experience regarding MWF were newly added to the evaluation guideline. A total of four areas were finally selected in order to control exposure to MWF used in machining operations. They are all related to the presence and efficiency of the control measures, exposure assessment, management on tank and sump, and safe treatment of chips and metal fines generated during machining operations. Each area is consisted of several related elements. Several evaluation areas and elements used in this study could be revised, replaced, added and deleted according to the process environment, evaluation objectives and evaluator's (manager) criteria etc. This evaluation guide manual could be used for safe management of MWF in metalworking operation. In addition, industrial hygienists can use this evaluation method for auditing and evaluating the management status on MWF.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.30 no.2
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• pp.99-108
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• 2020

Objectives: This study aimed to compare the regulatory systems for laboratory safety and health management between Korea and Germany and discuss the implications. Methods: Laboratory safety and health regulations for legal enforcement and relevant technical guidelines in Korea and Germany were reviewed. Results: Lab safety and health management is enforced by the Act on the Establishment of Safe Laboratory Environment in Korea. Most provisions focus on supervisory control, that is, the principal's liability is emphasized. In addition, there is a lack of laboratory-specific procedures for safety and health management in the act since it is stipulated that other relevant regulations apply to some technical contents. Non-compulsory technical guidelines for lab safety and health management are also provided by the Korea Occupational Safety and Health Agency (KOSHA) in order to enable researchers to follow safe procedures. There is no independent regulation for lab safety and health in Germany, and it is also governed by several regulations. The German Social Accident Insurance Institute provides technical guidelines on lab safety and health, and these contain more specific content to allow them to be followed more easily compared to the KOSHA guidelines. The most remarkable differences between the regulation of each country were contents of the risk assessment and specific protect measures from hazardous agents. Conclusions: Regulatory control is an essential way to prevent accidents, but it is more important to create an environment in which all stakeholders, including individual lab members, are allowed to participate actively in safety and health management activities.

• Journal of the Korean Dietetic Association
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• v.10 no.3
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• pp.333-344
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• 2004

To investigate current status of the elderly meal service program, community centers nationwide were surveyed for congregate meal services. The survey was conducted during the month of December 2002 by mail using self-developed questionnaire on administration, staffs, funding, and meal service management. Only 95 out of 356 community centers (27%) answered and returned the questionnaires, and congregate meal menus were also collected from 20 centers for 492 days. Results were analyzed using SAS package program. In more than half of the elderly congregate meal service programs, following criteria were used in multiple form to allow participation; 65 years old or older, low income, or living alone. All centers served lunch, most of them free of charge, and 88.4% of them provided service 5 days a week. About 79% of the total cost occurred on the congregate meal service was supported by the government. Most of the menus served at congregate meal service were Korean style dish with rice. On the average, each meal provided 3 side dishes including kimchi, in addition to soup or stew. Only 19% of the centers have employed dietitian working for meal service programs; meal menus were prepared by social welfare workers or other non-dietetic personnels in more than 80% of the centers. Food purchasing and food hygiene control was also practiced mainly by social welfare workers or cooks. This study suggests that dietetic professionals are needed to better manage meal service programs for the elderly in both aspects, food hygiene and nutrition. Development of more nutritious menus and determination of appropriate serving sizes for the elderly meal service programs are necessary to meet the RDAs and dietary action guide for the elderly.