• 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.

• 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.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.103-109
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• 1991

The purpose of this study was to evaluate the foodservice management practices in day care centers in order to provide basic information and guideline for development of foodservice facilities standard model and sanitation manuals. Basic survey and evaluation were done for 24 day-care centers categorized in four groups. General foodservice management practies, status of equipment, and hygienic conditions were evaluated. The results of the survey showed the followings: the cost of lunch and the cost of interim snack varied very much among each group; development of standard recipe as well as purchase of foods were not done by an expert; the hygienic condition of kitchens and dining-room needed more attention for improvement; the sanitary practies of employees showed potential problems; kitchen facilites were not standardized, especially only 20.8% of the facilities were equipped with the three-compartment sink, which was regarded as essential.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.96-98
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• 2003

1. Standard and regulations for functional food evaluation cases form overseas (1) Japan For food function indication, Food Nutrition Improvement Act was amended in September 1991 and they managed functional food after setting specific health food in one of classification of special functional foods. For manification of raw material usage, the classification of health functional foods was performed by their application on: the control of internal organ status, cholesterol, blood pressure, mineral absorption, and prevention of dental caries. (omitted)

• 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.

• Journal of agricultural medicine and community health
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• v.27 no.2
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• pp.35-54
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• 2002

This study was performed to investigate the task status and performance improvement plan of dental hygienists of Health Centers and Subcenters. The Data collected by self-administered Questionnaire survey of 203 dental hygienists of Health Centers and Subcenters located in Gyeongsangbuk-do were analyzed. The major results are as follows: For the degree of satisfaction in tasks, 73.9% of dental hygienists of Health Centers and Subcenters felt proud, 52.2% felt overwork, 32.0% hoped transferring to other worksite and the major reason of transferring was lack of promotion opportunity in officials of dental hygiene department. Dental hygienists received job education in addition continuous job education in last 3 years were 47.3%, 19.2% of dental hygienists performed the special dental health program for residents in last 3years. Almost half(53.7%) of dental hygienists replied that dental hygienists who were not engaged in dental health tasks should be engaged in dental health tasks. The major dental hygienic tasks performed by dental hygienic officials were support for dental treatment(41.6%). Dental hygienic officials answered that dental health tasks, school dental health program, vertical dental health program should be conducted as important tasks in order. And they replied that the most serious problem of dental hygienic tasks was not conducting dental health affairs due to 'lack of dental doctor'(40.9%), 'lack of concern for dental health tasks'(26.4%), and 'lack of budget and personnels for dental tasks'(19.0%), and the most important thing to improve dental hygienic tasks was 'posting dental hygienists in ministry of health and welfare(MOHW) and province', 'securing of budget and personnels for dental health tasks'.

• Journal of Korean society of Dental Hygiene
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• v.13 no.4
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• pp.597-604
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• 2013

Objectives : The purpose of the study is to compare and investigate oral health status between Korean adults living in Korea and the US. Methods : Subjects were 1,785 persons including 399 Korean adults living in Virginia, US and those from the second year 2011 of the 5th National Health and Nutrition Survey. Darta were analyzed using SPSS 12.0 for frequency analysis, t-test, one-way ANOVA, and post-hoc Tukey. Results : 1. In general characteristics, adult living in Korea revealed higher DT and DMFT than those in the US. 2. In oral health status, adult living in Korea revealed higher DT and DMFT than those in the US. 3. The variables affecting oral health status in Korean adults in the US were age, private health insurance and number of tooth brushing. 4. The variables affecting oral health status in adults in Korea included gender, age, private health insurance, smoking, drinking, use of secondary oral hygienic products and number of tooth brushing. Conclusions : It is necessary to emphasize the importance of oral health care and to establish the oral health education in dental care agencies.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.749-760
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• 2007

The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.

• The Korean Journal of Food & Health Convergence
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• v.6 no.4
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• pp.1-6
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• 2020

Food hygiene and nutrition is a serious public health concern. It is the responsibility of providers and duty of consumers to ensure that hygienic and nutritious food is being served and consumed respectively. A cross-sectional study was conducted among 384 students to assess the perception of hygiene and nutrition of food in the restaurant of Pokhara Valley, Nepal. Data were collected by a self-administered questionnaire. Two-third of the respondents were female in this study. The taste was the most common reason for the consumption of food in the restaurant. In the same way, more than two-thirds of the respondents considered restaurants' food for not having a balanced diet. Around one-third of the respondents consumed food high in vitamins and minerals, protein, carbohydrate, and calories in restaurants. Around two-thirds of the respondents considered hygiene of food in restaurants as slightly hygienic. More than two-thirds of the respondents considered unhealthy to eat food in the restaurant. The study found the association between education status, family type with a taste of the food. Proper awareness, promotion activities for the healthy nutrition lifestyle & food safety education is highly recommended at the local level.

• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.236-245
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• 2019

The objective of this study was to investigate job understanding, performance, and job satisfaction of 150 school foodservice employees in Chungnam area from April 23, 2018 to May 18, 2018. The score of the relationship with colleagues was in the order of elementary school, middle school, and high school (p<0.05). Job understanding was ranked as follows: middle school, elementary school, and high school (p<0.05). Questionnaires on performance of food ingredients and working process management had 4.8 points for the cook and 4.6 points for the cooking staff (p<0.05). Based on the subjects' position, the hygienic safety management performance was higher in cooks than in cooking staff (p<0.05). Job satisfaction showed higher points in elementary school and middle school subjects in all items as compared to subjects of high school (p<0.05). Cooks showed more job satisfaction compared to cooking staff (p<0.05). There was a significant positive correlation (r=.253, p<0.01) between job satisfaction and job performance. Job understanding showed a significant positive correlation with job performance. Job satisfaction had a positive correlation with performance for hygienic safety management (r=.275, p<0.01).