• Korean Journal of Health Education and Promotion
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• v.15 no.1
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• pp.79-95
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• 1998

The purpose of this study was to investigate the sanitation affairs of general restaurants. The questionnaire survey on the attitude and knowledge toward sanitation, the attitude for sanitary administration and the sanitary education was conducted against new 600 restaurateurs who were educated from June 20 to July 11, 1996, at the administration hall's division of Kyungsangbook-do in charge of food industry that offered regular sanitary education to new restaurateurs annually. And the visit survey on sanitary practice was also conducted over 93 restaurateurs who obtained the commercial license for food service business. The findings from the survey were as follows; In regard to food sanitation, some 87.1 to 88.3% got the right knowledge about the reason and precaution of food poisoning, food's frozen or cold-storage, and the disposal of products after expiration of validity term. But it was about 20.8% to 50.0% who knew right about major precaution, storage temperature in refrigerator, fermented milk product's storage temperature and validity term. There was therefore a necessity for education in food sanitation. 38.2% of the subjects placed an emphasis on sanitary storage of foodstuffs as the most important thing in sanitary management. 33.8% emphasized cooking sanitation. The environmental sanitation was counted as the most important thing by 19.2%, and personal sanitation of worker was counted by 8.8%. There was differences in what they thought the most important thing was, according to the respondent's educational level and cooker. 86.6% replied it necessary to improve the sanitary level. The respondents who were younger or had better educational level emphasized more the need for it. Concerning health examination, 90.2% replied it necessary. 81.4% answered the reason was because there was a potentiality Quests might be infected with contagious disease. 78.5% pointed the need for sanitary education, but respondents with higher educational level less emphasized its needs. As the reason for poor sanitation, restaurateur's poor awareness about it was most frequently pointed out, by 46.9%. Cooking sanitation was most frequently counted, by 38.5%, as the first thing to be improved. As the most critical point in sanitary education, 34.5% indicated food's sanitary Quality control 30.9% mentioned sanitary treatment of kitchen facilities and peripheral environment, and 27.1% emphasized the summary of the general food sanitation. 77.7% answered to correct immediately in case of violating the Food Hygiene Law, and 12.0% replied to correct in the same case if they would get the order from public official or administrative action would be taken. Respondents with higher educational level answered more to correct immediately. What they wanted the government office to do toward sanitary improvement was a fund aid an facilities and management which was pointed out by 38.9%, a periodical sanitary education by 26.3% and a on-the-spot guidance of sanitary officials by 22.3%. In view of the food service business's sanitary practice, the rate of wearing a sanitary clothes was 32.9% in city and 35.0% in county. The rate of hand-washing without soap or non-washing at cooking was 73.9%, 85%, respectively. The rate of personnel sanitation was 34.2% in city and 50.0% in county. These things indicated the sanitation was not well practiced. To improve the poor sanitary conditions of the food service businesses, it is recommended to offer institutional backing and financial aid from administrative office, and encourage restaurateurs to take pride in their job. and conduct the sanitary education effectively by sanitary education institution.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.28 no.5B
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• pp.603-614
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• 2008

End-uses of household water have been changed by a life style, housing type, weather, water rate and water supply facilities etc. and those variables can be considered as an internal and exogenous factors to estimate long-term demand forecasts. Analysis of influential factors on water consumption in households would give an explanation to cause on the change of trend and would help predicting the water demand of end-use in household. The purpose of this study is to analyze the demand trends and patterns of household water uses by metering and questionnaire such as occupation, revenue, numbers of family member, housing types, age, floor area and installation of water saving device, etc. The peak water uses were shown at Saturday among weekdays and July in a year based on the analysis results of water use pattern. A steep increase of total water volume can be found in the analysis of water demand trend according to temperature from $-14^{\circ}C$ to $0^{\circ}C$, while there are no significant variations in the phase of more than $0^{\circ}C$, with an almost stable demand. Washbowl water shows the highest and toilet water shows the lowest relation with temperature in correlation analysis results. In the results of ANOVA to find the significant difference in each unit water use by exogenous factors such as housing type, occupation, number of generation, residential area and income et al., difference was shown in bathtub water by housing type and shown in kitchen, toilet and miscellaneous water by numbers of resident. Especially, definite differences in components except washbowl and bathtub water, could be found by numbers of resident. Based on the result, average residents in a house should be carefully considered and the results can be applied as reference information, in decision making process for predicting water demand and establishing water conservation policy. It is expected that these can be used as design factors in planning stage for water and wastewater facilities.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.589-600
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• 2007

Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to $1322.4m^2$, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.

• Archives of design research
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• v.18 no.4 s.62
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• pp.25-34
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• 2005

The purpose of the present study is to investigate the characteristics of the current Victorian-style interior by reviewing the basic Victorian-style house in the past. this research was analyzed various prior studies and literatures, and found the following results: First, the Victorian-style house and interior space showed various historical trends and adopted every style from Gothic to rococo, and sometimes more than one style influenced a single place. Its formality was applied depending on the function and standard of each room. Second, the interior had many decorative things with free, irregular or other patterns, influenced by Romanticism and Naturalism. The several environmental factors such as air pollution and hygienic matter were also related with its trend. the dramatic changes in the kitchen and sanitary facilities were appeared based on the technical development, and affluent design styles were also used. All these reflected the characteristics of the Victorian age. In conclusion, the characteristics of Victorian-style were influenced by many factors including: (a) the trend of Romanticism and Naturalism, (b) consideration of family convenience based on the technical development, (c) the Socio-Environmental factors like air pollution and the social norm, and (d) reflection of the individual value in accordance with frequent contacts with foreign cultures. In this respect, it is necessary to reevaluate the Victorian-style after paying due regard to such factors.

• Journal of Food Hygiene and Safety
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• v.16 no.3
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• pp.168-177
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• 2001

Sanitary management practices were assessed to insure the safety of school foodservice, to prevent the outbreak of foodborne illness, and to improve the quality of school foodservice. To accomplish these objectives, a survey was conducted and analyzed on elementary and high school foodservice operations located in Seoul area. A Questionnaire from based on HACCP standards was developed and used for self-reported evaluation of the school foodservice managers on their sanitary management practices. The results were analysed by examining their activities and identifying weaknesses in those activities. The questionnaire was composed of three sectors with all 53 questions; 33 questions for time-temperature management, 5 for personal hygiene and 15 for equipment/facility sanitation. Five-point-scale was used on the questionnaire answers. Among the schools responded,253 (98.4% of the total) were elementary schools and 19 (1.6%) were high schools. Among the three sectors, personal hygiene performance was mostly well conducted by marking average 4.06$\pm$0.57. Equipment/facility sanitation came next by marking average 3.84$\pm$0.53. Time-temperature marked average 3.45$\pm$0.46. “Storage after cooking (2.03$\pm$0.94)”was identified as the least managed activities because the school foodservice operations were not equipped well with hot holding and/or cold holding. “Separate use of sink per usage (3.03$\pm$1.10)” and “proper location of hand washing facility (3.07$\pm$1.13))” were identified as the least practiced activities in equipment/facility sanitation sector. To enhance these practices, proper number of sinks and hand washing facilities should be equipped first within the kitchen area.

• 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.

• Journal of Yeungnam Medical Science
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• v.8 no.2
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• pp.174-184
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• 1991

To determine the incidence rate of accidents and its associated factors, a prospective survey was carried out in a rural area of a total of 1,360 residents for 1 year from January 1 to December 31, 1988 in Shin-am Ri, Jungdong Myun, Sangju Kun, Kyungpook Province. Data for accidents were collected by the community health practitioner who is working at Primary Health Post in Shin-am Ri. A total number of accident cases was 85 among 1,360 persons during one year study period, and annual incidence rate was 62.5 per 1,000 persons. The highest incidence rate of accident was observed in the age group of 30-39 was 179.8. The incidence rate of accident in male was 86.5 which was about 2 times that in female. In male, the highest incidence rate was seen in 30-39 age group and in female, 60-69 age group. The highest incidence rate of accident was observed in spring(29.4%) and summer(29.4%), and the lowest in fall(17.7%). The highest incidence rate of accident was observed in Friday(24.5%) by day of week, and between 9 a.m. to 12 a.m. by time zone. The most frequent use of medical facilities was Primary Health Post(51.8%) and the next was clinic(38.8%). Mean duration of treatment was 9.8 days. The accident occured in the room and kitchen(23.5%), in the yard and barn(23.5%), on the road(22.4%). and in the rice field and dry field(20.0%). The causes of accident were motor vehicle accident(20.0%), piercing or cutting(20.0%), collision or fighting(12.9%), and poisoning(11.8%) in order of frequency. The most common type of injury was open wound which was 43.5%. The most common tool of accident was farm machine which was 23.5%. The most common injuried part of body was extremity(55.3%).

• Journal of the Korean Institute of Landscape Architecture
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• v.45 no.5
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• pp.60-70
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• 2017

This study traces the development of physic gardens in Korea and explores their significance in the history of landscape architecture. For this purpose, records related to physic gardens from medical sources from the period of the Three States to the Joseon dynasty, when herbal medicine was systematized as a field, were searched. Physic gardens had been developed by the time of the late Goryeo and early Joseon dynasties, in the 13th and the 15th centuries. Yakpo(kitchen gardens for medicinal herbs) were cultivated by a group of new high-level officials in the late Goryeo dynasty, when an increasing interest in hyangyak(native herbs) emerged under the influence of the Neo-Confucian perspective on nature, which emphasized locality. The sources analyzed in this study confirm that physic gardens called jong-yakjeon(royal medicinal herb gardens) were in operation in the early Joseon dynasty when policies to investigate, discover, cultivate, and research native herbs were put into place. It is likely that the jong-yakjeon were established at the beginning of the Joseon dynasty as subsidiary facilities under its central medical institutions, the Naeuiwon and Hyeminseo, and then declined in the late Joseon dynasty. Jong-yakjeon can be confirmed to have existed in the mid-15th century. Physic gardens were located in several places outside the Fortress Wall of Hanyang, such as Yakhyeon, Yuldo, Yeoudo, and Saari. The total area encompassed by physic gardens was about 160,000 square meters in the early 18th century. In jong-yakjeon, dozens of medicinal herbs were cultivated, including Schizonepeta tenuifolia var. japonica, Rehmannia glutinosa, and Glycyrrhiza uralensis Fischer, and these gardens were operated by physicians dispatched from the Naeuiwon and dozens of provincial slaves. In conclusion, the jong-yakjeon were similar to the physic gardens of Renaissance medical universities in that they reflected the interest in and development of theories about new herbs, and were similar to the physic gardens of medieval castles and monasteries in terms of species types, location, and function. This paper has limitations in that it does not present the specific spatial forms of the yakpo or the jong-yakjeon. Nevertheless, this paper is significant for the field of garden history because it shows that physic gardens in Korea appeared in the late Goryeo and early Joseon dynasties concomitantly with the development of medicine towards native herbs and functioned as utilitarian gardens to cultivate community remedies.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.28 no.1
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• pp.1-11
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• 2010

This study examines the authentic meaning, location, garden layout, and structural characteristics of Suwoojae(守愚齋), the birth house of Garam Byungi Lee, which was the very epitome of the traditional house structure based on literature review, field survey, and the existing measured drawings. The followings explain how rusticity and spirit of scholars, the core concepts of Garam's poetry, were featured in structural and spacial arrangements of Suwoojae as well as its location and physical layout. 1. Suwoojae is enclosed by Cheonho mountain which fans out of Noryoung mountains in East and located on the tail of Yongwha mountain in West. It has proved to be Yangtack Myoungdang according to the Poongsoo theory, Inguljiryoungron; The energy of earth at a certain location results in the better fortune together with the energy emitted from human body. 2. Suwoojae is an official local monument which was built in 1844, late Joesoen Dynasty by Joheung Lee, Garam's grandfather. Some parts of inner-structure connect with the kitchen in the shape of called Gopae. Suwoojae consists of 4 Sarangchae, 3 Gobangchae, and a Jangdokdae behind Anchae. 3. Since inner and outer walls of Suwoojae are distinctly separate from the main structure, its look varies significantly from different angles. Suwoojae, in its entirety, discloses Garam's philosophy, ideas, and ideology on life and the universe. 4. Apricot trees, Japanese-magnolias, aromatic-trees, crape myrtle, white-magnolias, camellia-trees were planted on the left of the walls, and persimmon trees, jujube trees, plum trees, quince trees were at the inner-yard. Especially, trifoliate orange trees a natural monument of Jeonrabukdo draw substantial attention from visitors. 5. The main garden facilities are located in front of Sarangchae: A rectangle pond(14.72m in length and 3.87m in height), the surroundings of the pond and Anchae, rocks that have distinctive shapes. In general, the garden was designed to incorporate the scenery around Suwoojae as a part of its structure and contain the love for nature and aesthetic sense. 6. It seems that the natural surroundings of Suwoojae had helped form motives of Garam's poetry and assisted him in finding subject-matters and identifying the themes of his works. This is well revealed in his poem, Seungwoonjungee.

• Journal of radiological science and technology
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• v.27 no.2
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• pp.29-33
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• 2004

Until early 1980s we have lived without thinking that radon ruins our health. But, scientists knew truth that radon radioactive danger is bedeviling on indoor that we live for a long time. Specially, interest about effect that get in danger and injury for Radon and human body is inactive in our country. Recently, with awareness for Radon contamination, We inform about importance and danger of Radon in some station of the Seoul subway, indoor air of school facilities and We had interest with measure and manages. Usually, Radon gas emitted in base of building enters into indoor through building floor split windage back among radon or indoor air of radon daughter nucleus contamination is increased. Therefore, indoor radon concentration rises as there are a lot of windages between number pipe of top and bottom and base that enter crack from estrangement of the done building floor, underground to indoor. Thus, Radon enters into indoor through architecture resources water as well as, kitchen natural gas for choice etc., but more than about 85% from earth's crust emit. Danger and injury of health by Radon and Radon daughter nucleus that is indicated for cause of lung cancer incerases content of uranium of soil rises specially from inside pit of High area and a mine, cave, hermetical space with house. Safe sub-officer of radon concentration can not know and danger always exists large or small during. So, Important thing reduces danger of lung cancer by lowering concentration of Radon within house and building. Therefore, is thought that need general house Radon concentration measurement, measured Radon concentration monthly using Sintillator radon monitor. Study finding appeared high all underground market 1 year than the ground, and the winter appeared high than the summer. Specially, month that pass over 4pCi in house that United States Environmental Protection Agency advises appeared in underground, and appeared and know Radon exposure gravity by 4 months during 12 months. Therefore, Thinking that establishment and regulation of norm and preparation of reduction countermeasure about Radon are pressing feels, and inform result that measure Radon concentration.