• Toxicological Research
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• v.1 no.1
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• pp.31-41
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• 1985

The Japanese Good Laboratory Practice (GLP) Standard on Drugs was finalized as a guideline and implemented in April, 1983. This standard is intended to ensure the quality and integrity of the data from nonclinical toxicity studies submitted to the Ministry of Health and Welfare in support of applications for approval to manufacture or import new drugs or to be used in the reevaluation of previously approved drugs. The standard includes a guideline for organizational matters, personnel, facility, equipment, testing operation, documentation and conduct of studies. Principles and influences of implementation of Japanese GLP will be discussed briefly in comparison with foreign GLPs.

• Safe Food
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• v.9 no.1
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• pp.4-12
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• 2014

• 한국유가공학회:학술대회논문집
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• 2005.10a
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• pp.11-19
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• 2005

Heat treatment is essential for hygienic safety and for extending shelf-life of milk. Heating of milk affects principally its physicochemical, nutritional and organoleptic properties. The most important changes are the decrease in whey protein solubility and the decrease in stability of casein micelles. Maillard reactions are also important and undesirable consequences.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1994.03a
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• pp.35-49
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• 1994

Based on the safety of irradiated foods which was demonstrated from the toxicological, microbiological and nutritional points of view, irradiation has been identified as a viable technology for food preservation and processing, having a potential both of reducing storage losses by controlling spoilage organisms, sprouting and ripening, and of improving hygienic quality of raw and processed products. Research and development over decades in the field of food irradiation have led to the regulatory approval in 37 countries and of them 25 countries including Korea are commercially utilizing food irradiation process. Although progress towards acceptance of food irradiation by the industry is slow, actual market trials have shown that once consumers have understood this technology, they are willing to buy irradiated foods. Considering recent advances in food irradiation and restrictions in the use of chemical fumigants, it is expected that food irradiation is in the process of "taking off". This paper deals with up-to-date progress in food irradiation with particular reference to domestic activities in legislation, consumer perception, commercialization, and potential applications in the food industry.

• Journal of Distribution Science
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• v.13 no.12
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• pp.23-31
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• 2015

Purpose - The purpose of this study is to determine consumers' awareness of hygiene and the perceived risks in the service areas of coffee shops and diners, or simply coffee shops. Research design, data, and methodology - A literature review was conducted on related publications, essays, and periodicals to find correlations among the variables. We developed a research model and hypothesis, and conducted empirical research for statistical data analysis. Results - The results satisfied adequacy standards, with GFI=0.926, AGFI=0.901, RMR=0.020, NFI=0.941, X²=403.197, and p-value=0.120. The results also displayed satisfied adequacy standards for the moderating effects of shop types, with GFI=0.998 (≥0.9 desirable), AGFI=0.998 (≥0.9 desirable), RMR=0.004 (≤0.05 desirable), NFI=0.999 (≥0.9 desirable), X²=1.572, and p-value=0.814 (≥0.05 desirable). Conclusions - A higher consumer hygienic awareness results in a better brand image. Moreover, greater perceived risk results in a worse brand image. Perceived risk is a vital determinant of brand image and it deeply influences customers' decisions to visit. Therefore, perceived risk is a vital determinant of forming a brand image and must be incorporated when devising strategies.

• Nutrition Research and Practice
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• v.15 no.sup1
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• pp.70-78
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• 2021

BACKGROUND/OBJECTIVES: The recent coronavirus disease 2019 pandemic has brought to light issues regarding personal and environmental cleanliness. Individuals may have concerns about cleanliness at food service establishments when they consume food prepared at a restaurant. In Korea, a new restaurant hygienic certificate system was implemented in 2017. The effect of this new system has not been evaluated. SUBJECTS/METHODS: This study investigated consumers' perceptions of these new certificates using the protection motivation theory (PMT). An online survey was conducted to collect data and then exploratory factor analysis, analysis of variance, and multiple regression tests were run. RESULTS: The results of this study indicate that 3 different certificates had significant differences in threat (P < 0.001) and benefit (P < 0.001) perception. However, experience with a foodborne illness from a restaurant did not effect on the PMT variables. In addition, the 3-tier certificate did not motivate consumers to protect themselves against foodborne illnesses, while previous experiences of foodborne illness (P < 0.05), coping (P < 0.001), and benefits (P < 0.01) affected this protection motivation. CONCLUSIONS: This study suggests that consumers were not influenced by different certificate levels regarding their motivation to protect themselves from foodborne illnesses. Therefore, an improved plan should be initiated to clarify the meaning of these certificates. The results of this study can help the application and development of a new system for future adaptations.

• Journal of the Korean Institute of Rural Architecture
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• v.20 no.1
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• pp.45-52
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• 2018

The purpose of this study is to investigate safety and dangerous awareness of environment on walking trails. For this purpose, questionnaire survey are carried out by people who had experience using walking trails during 2016. It is evaluated that environments of walking trails located inside big cities are inferior than ones located in small and medium-sized cities and countryside in air pollution, bed smell, water pollution, noise, and waste. Needs about management and number installed public restroom are high for hygienic environment of walking trails. With waste treatment, users of 2.4 percentage are showed improper behavior that they left their rubbish at the place out of view but others bring their trash. Accident likelihood is highly appreciated and possibility of physical accident like slipping is showed at the highest. The reasons of accident on walking trails are responded with carelessness of walkers and improper of installation or management of safety facility at the most. For safety environment of walking trails, needs of installation of safety fences and notices of dangerous area are requested. In order to separate prevention from paths of walking trails, signposts are needed at visual clearness, maintenance, installation with proper interval and location, and correct contents. Respondents of 2.4 percentage have experiences of accident on walking trails and physical accident like slipping is occurred at the most.

• Journal of Food Hygiene and Safety
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• v.3 no.3
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• pp.99-103
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• 1988

For the purpose of discussing two colorimetric methods modified from the Standard Methods of Sanitary Inspection. Guide issued by the Ministry of Health and Social Affaires of Korea (1985), the Standard Methods of Analysis of Hygienic Chemists authorized by the Pharmaceutical Society of Japan.(1980) and HPLC (high performance liquid chromatography) method were studied. Two kinds of ham, sausage samples and four kinds of roe samples were analyzed by the HPLC method and the results agreed well with those obtained by the diazotization-coupling colorimetric method prescribed in the Standard Methods of Analysis for Hygienic Chemists authorized by the Pharmaceutical Society of Japan (1980) and two modified methods.

• The Journal of Fisheries Business Administration
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• v.46 no.3
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• pp.51-61
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• 2015

The purpose of this study is to find food safety approach in the Eco-label Chain of Custody(CoC) which is only focused to traceability. Because, consumers want to be assured the certified seafood comes from sustainable fishery as well as hygienic. In order to this approach, we used Analytic Hierarchy Process(AHP) method as belows. We first understood the CoC criteria for using pair-wise comparison and analyzed and selected each Eco-label certifications and standards. Second, we carried out a survey to the targeted standard Marine Stewardship Council(MSC) CoC auditors all over the world and analyzed the priorities of food safety approach to 4 principles and 12 criteria belong the MSC CoC Standard. As the results, we found out that 'Management System' has the highest priority in the principles and 'Documentation' and 'Keeping Record' are the most important criteria for this approach. In addition, 'Training' and 'Identification' are also higher priority of criteria. So, we suggested food safety approach method for improvement of these criteria in conclusion based on discussion with specialist in this field.

• Journal of Food Hygiene and Safety
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• v.17 no.3
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• pp.129-136
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• 2002

This study was conducted to Provide basic information Promoting egg qualify improvement and hygienic control by grasping of present market egg distribution system and hygienic quality. The eggs of 57 brands collected from the department food stores in Incheon Metropolitan City were examined. Eggs were kept in room temperature in all the market and 70.2% of the brands were marked the expiration date indicating that eggs would be available over 28 days after being laid. Fifty-four % of the market eggs was classified as a special or functional egg. Expiration date and date of laying were common labelling items in all brands. These items were labelled in trade mark sheet or eggs tray. Only 66.6% of the brands had the mark about net quantity of contents. The inspection about the exterior and contents of eggs has results as follows: eggshell contamination of feces and feather-9.5%, abnormal and broken eggshell -3.9%, blood and meat spots in contents -14.7% and watery whites -1.8%. Average of Haugh Unit(HU) was 56.1 and below HU 31 were 18 of 285 eggs(6.3%), in addition, more than one egg detected in 12 brands(21.1%) among 57 brands have inferior quality. Salmonella enteritidis from eggshell and antibodies directed from S. enteritidis in the yolks of eggs available in the market were not detected. Ranges of Total bacterial count (CFU/ml) on eggshell of eggs were < 10~8.2$\times$10$_3$, and isolation ratio of Escherichia coli were 4.7%. Tetracyclines were detected in 1.8% of the eggs(1 of57 brands) by CHARMII. As mentioned above, quality control and improving distribution system were required to facilitate egg consumption and improve public health by complementing labelling items and quality standards.