• Journal of Fisheries and Marine Sciences Education
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• v.27 no.6
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• pp.1646-1655
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• 2015

Korean government has issued the ratings standard for disease control of aquaculture farms according to the Aquatic Life Disease Control Act in 2008. There are five rating criteria within the enforcement regulations; period of disease free, performance of disinfection, environmental and hygienic management, keeping record of trade and sales, completion of education for disease control. There are no application has been applied on the basis of the rating criteria so far because detailed subcriteria and scoring indicators has not established for assessment process. In order to apply the ratings standard for disease control, we set up the subcriteria and new scoring for rating disease control level based on legal criteria in this study. This study was conducted on 90 targeted olive flounder farms in Jeju. The result of disease control level assessment on olive flounder aquaculture farms show the overall average of Jeju-do was 72.9 points and differed depending on the district; 74.7 in Jeju-si and 71.1 in Seogwipo-si, respectively. The Spearman correlation of each evaluation index show the disease control level score was correlated highly with the performance of disinfection(R=0.715, p<0.01), and environmental and hygienic management(R=0.661, p<0.01). The result of correlation analysis show that there is the highest correlation between the aquaculture farm status and the total mortality(R= -0.618, p<0.01). The reliability of the results are considered to be accurate in the Cronbach's alpha value of 0.727.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.372-385
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• 2015

The purpose of this study was to develop and evaluate a nutritional education program for preschool children in association with Center for Children's Foodservice Management, childcare facilities and home in order to provide nutritional knowledge and change food attitudes in children. The program was repeated three times using the same educational theme and consisted three steps. Step 1 involved visiting education with teaching tools by a dietician. Step 2 involved home education with a worksheet and participating in events with parents. Step 3 involved repeated education with a textbook by a preschool teacher education reports sent to the center. The subjects of this study were 3 to 5-year-old children at 89 childcare facilities located in Busanjingu. Interest in meals at childcare facilities, dietary guidance for parents of children, and dietary attitudes of children were evaluated before and after education. Number of parents interested in meals managed by childcare facilities (kitchen visiting, meals observation, progress of children's education) increased after education. Mean scores for meal awareness in parents in the form of three questions (proper food distribution, hand washing before mealtime, nutritional and hygienic satisfaction with meals) significantly (p<0.05) increased after education. Mean dietary guidance for parents' scores for all questions except table manner significantly (p<0.01) increased after education. Mean dietary attitudes for children in the form of six questions (try to eat various vegetable, eat meals without leaving, wash hands before mealtime, eat cleanly, reduce sodium intake and keep table manner) also significantly (p<0.001) increased after education. As a results, the nutritional education program applied in this study, positive influenced children's nutritional knowledge and dietary attitudes, and parents' dietary guidance of children.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.602-612
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• 2010

This study was conducted to investigate the state of hygiene education aimed for by bakers, and the evaluations of the importance and the performance concerning sanitary characteristics by the bakers. The questionnaires were administered to 186 bakers in Busan and the data evaluated by 5 scales method of Likert were statistically analyzed. 20.4% of bakers have not received hygiene education. Only 32.8% of bakers have experienced hygiene education regularly. The more the bakers were educated, the more they practiced the contents of hygiene education. The major reason of education unfulfilment was due to insufficient equipments and facilities. The scores of the hygienic performance of educated bakers were significantly (p<0.05) higher than those of uneducated bakers in food sanitation, especially for sanitary characteristics on inspection, pre-preparation and distribution. The mean scores of the importance and the performance evaluated by bakers were 4.05/5.00 and 3.76/5.00, respectively. The bakers assessed the highest scores on the importance and the performance of personal hygiene. The gap score was -0.30 between the importance and the performance for sanitary characteristics. The baker recognized that sanitary management was not performed as much as they recognized its importance. The importance and the performance grid of bakers revealed that the items of checking the certification for the origin of new food ingredient, inspecting deliveries as quickly as possible, separation between preparing and breading time, thawing frozen food under running tap water/in refrigerator, separating disposal gloves and utensils by the purpose, putting products in cleaned and sterilized utensils, letting consumes know the expiration date of products, preventing a rubber hose from being left on the kitchen floor, checking insect nets frequently and so on showed lower scores compared to the mean scores of the importance and the performance. The levels of the hygienic performance by bakers were positively correlated (p<0.01) with the recognitions of the importance on sanitary characteristics. These results might provide basic data for hygienic training and play a role on the improvement of the sanitary management in bakery.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.9-17
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• 2009

The microbiological examinations was conducted for the hygienic evaluation on ten Japanese restaurants during summer season in Gwangju, Korea. Total two hundreds swabbed samples using sponge were collected from the surface of facilities and utensils at restaurants. The number of total microorganism, coliform, E. coli, Staphylococcus, Salmonella, and Listeria were measured. The results demonstrated that most swabbed samples were contaminated with microorganisms and coliforms. The degree of contamination depended on the sample sites. The severely contaminated sites were floor, trench, and working table for the fish and total counts of those samples were over $10^4$ CFU/100 $cm^2$. The coliforms were detected on the floor, trench, and wood cutting board over $10^3$ CFU/100 $cm^2$. Moreover, coliforms was detected on the towel, dish, and working place for fish and vegetables. The E. coli was detected on the floor and trench of several restaurants. The Staphylococcus spp. was detected on the cutting board, towel, floor and trench of several restaurants. The Salmonella spp. and Listeria spp. were not detected all over the samples. From those results showed that sanitation management and disinfection were required on the Japanese restaurants.

• Korean Journal of Veterinary Service
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• v.17 no.3
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• pp.208-226
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• 1994

From January to December 1993, 3,385 bulk milk samples were collected from 293 herds in Inchon area. Standard plate counts(SPC) and somatic cell counts(SCC) were performed by the method of milk collection, the situation of raising management and monthly. The results obtained are summarized as follows : 1, Annual average SPC and SCC were respectively 638,000 cfu /mm and 647,000 cells /mm. SPC showed an abrupt decrease from January-1,088,000 cfu /mm to December-279,000 cfu /mm, but SCC showed a slow change from January-1,017,000 cells /mm to December -673,000 cells /mm 2. Variation on milk quality(annual average SPC) was shown a wide difference between everyday collection-575,000 cfu /mm and every other day collection-1,243,000 cfu /mm ac-cording to frequency of milk collection from dairy farms. However, there was a little difference In SCC. 3. In the raising scale, average SPC were the lowest in 16~25mi1king cows, and average SCC were the lowest in above 25milking cows. 4. According to types of milking machine, average SPC and SCC of dairy farms that are equipped with pipeline system were respectively 361,000 cfu /mm and 591,000 cells /mm. Those of dairy farms with bucket system were 549,000 cfu /me and 559,000 cells /mm. 5. In the types of management, average SPC an SCC of dairy farms with hired herdsman were 288,000 cfu /mm and 559,000 cells /mm. Those of dairy farms with self-management were 526,000 cfu /mm and 568,000 cells /mm.

• Korean Journal of Environment and Ecology
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• v.21 no.2
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• pp.126-133
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• 2007

This study was designed to provide basic visiter information for establishing effective park management strategies. A questionnaire survey was at major entry points in Hallasan National Park(Eorimok and Youngsil). 237 random samples among the visitors on the way back home from their visit were chosen to represent general visitor population. As for the results, visitors' recreational satisfaction level with the area was relatively high. The majority of the visitors were satisfied with 20 uses and management related attributes provided by Hallasan National Park system. However, considering lack of sense of hygienic sanitary facilities, consequential deterioration of natural and cultural resources, and entrance fees as well as other costs, there needs to be a managerial priority on visiter service.

• The Korean Journal of Franchise Management
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• v.14 no.1
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• pp.1-21
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• 2023

Purpose: During COVID-19, consumers prefer social distancing or contactless activities for safety, and hygienic condition has become one of the most important factors in evaluating restaurants. Therefore, this study aims to investigate whether offline/online word-of-mouth is affected by restaurant quality. Research design, data and methodology: The data were collected from 480 consumers who had experiences of visiting a restaurant in the past 90 days and analyzed with SPSS 28.0 and SmartPLS 4.0 programs. Results: Physical environment and menu had positively significant effects on brand love, while employee service and hygiene had no significance on brand love. Restaurant environment, menu, and hygiene had negatively significant effects on brand hate, but employee service had not significant impact on brand hate. Brand love had positively significant effects on offline and online word-of-mouth, and brand hate had negatively significant effects on offline and online word-of-mouth. Conclusions: First, restaurants need to develop a pleasant space where customers can have emotional experiences. Second, restaurants need to fulfill customers' desire for global food consumption. Third, restaurants should ensure hygiene and safety to prevent customers' brand hate. Lastly, restaurants need to establish offline/online word-of-mouth strategy to identify which restaurant quality attributes influence brand love/hate and offline/online word-of-mouth.

• Journal of Korean Dental Hygiene Science
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• v.1 no.1
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• pp.37-46
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• 2018

This study conducted a 'specialist tooth brushing' method against the severely disabled once every other week. The purpose of this study is to analyze and validate the effectiveness of maintaining healthy periodontal management when consistent oral hygiene lasts with minimum stimuli for 24 - months. The conclusions were as follows. Table 2 compares the difference between group 1 and 2 from the 1^st to 11th management and verifies the actual difference in measurement of each index. Group 1 used a professional tooth brush while Group 2 used a general brush. There were found many significant differences in dental index. As for PHP, Oral Malodor index and gingival bleeding, it was found that one or two times of dental care can make substantial differences in dental health condition. These results show that as the number of toothbrush method has been increased, gingival bleeding and periodontal index are significantly improved, not to mention the improvement of gingivitis and periodontal disease. This is because periodontal tissue is affected by brushing method, brushing time and consistency of dental care. During the 6-month period, 20 minutes of active periodontal care was intensively conducted, and for 18-months the effect of consistent care was verified by 10-minute periodontal care once every other week. As a result of the test, it was found that there was no complete regression in the basic periodontal treatment and the periodontal health condition had been maintained for 24 months. Also this test shows that, despite of inconsistent dental hygienic care, regular plague control can prevent dental diseases and maintain the dental health. This study proved that periodontal condition can be maintained by periodontal care once every other week as the tooth brushing properly stimulates the gums with positive effect. Therefore, professional dental healthcareworkers should be designated for each facility for the disabled, and dental health of the disabled should be professionally cared on a regular basis, and consistent and repetitive management by the dental care specialist are required.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.125-133
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• 2011

This study was carried out to strengthen productivity and employee management through the development of simple pre-processed foods based on Hansik (Korean foods) and to investigate the utilization of fresh vegetable menus, pretreatment, and cooking time in the preparation of vegetable side dishes. The reasons for not using pretreated foods were increased cost, required product size is not available, and not hygienic. The acceptable rate of increase in cost when purchasing simple pre-processed foods was under 10%. The expected developed products of simple pre-processed vegetable foods were balloon flower root salad, seasoned green vegetables, and sheredded white radish. The expected developed products of simple mixed vegetable pre-processed foods were deodeok+balloon flower root and white radish+pear. Based on these findings, to increase the utilization of simple preprocessed foods, development of various product sizes and sauces is needed, cost must be reduced, and hygiene improved.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.5
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• pp.1328-1333
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• 2008

The new knowledge in the textbooks for Physiology and Hygiene in Korea 1905-1910 was focused on the problems of hygiene. Lighting, ventilation, dryness were proposed as main conditions fer hygienic housing, for which management and planning methods were explained. This knowledge was taught as 'scientific' or 'modern' knowledge based on the physiological theory and air property, thereafter the conditions were placed as important conditions of modern housing.