• 대한영양사협회학술지
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• 제9권3호
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• pp.219-232
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• 2003

The purposes of this study were to assess the child care centers' foodservice facility, and to develop the kitchen facility model based on the general sanitation standards and guidelines in order to provide basic information for a plan review to build or renovate child care centers' foodservice facility. The scopes of the study include : 1) field assessment of the foodservice management practices and facilities in 8 public child care centers, and 2 private child care centers which they are subsidized from the government as public child care centers, 2) development of child care centers' kitchen facility model based on the General Sanitation Standards and Guidelines. The results of this study can be summarized as follows : 1. Field Assessment of the Child Care Centers' Foodservice Facility Average number of children in child care centers was 78.0$\pm$24.20, the average space of kitchen was 15.13$\pm$4.25($m^2$). Especially, the average space of kitchen was 18.49$\pm$4.35($m^2$) with enrollment capacity of 90～120 children in child care centers. The inventory level of most foods was relatively low except rice and kimchi. Kitchen facilities and equipments were similar to those of home kitchen and did not meet the standards of institutional practice. Therefore, the director in child care centers should recognize the importance of the sanitation management and pay more attention to the renovation of foodservice facilities as well as sanitation management practices. 2. Development of the Kitchen Facility Model based on the General Sanitation Standards and Guidelines The kitchen facility plan model with enrollment capacity of 100 children was developed based on the results of field assessment and literature review. Suggested kitchen space was 34.16$m^2$(6,100mm×5,600mm). This space was bigger than the results of field survey or precedent study, considered appropriate to implement the general sanitation standards. The main feature of the developed kitchen facility plan and model was product flow in one direction from the arrival of the raw material to the finished product in order to prevent cross contamination and to improve working efficiency.

• Journal of Nutrition and Health
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• 제19권6호
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• pp.392-401
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• 1986

Various types of restaurants in Seoul city are a were assessed in terms of facilities equipped, and dining and kitchen space allocation. Facilities checklist was developed to evaluate the facilities condition of sampled restaurants. Subjective sample were randomly selected based on the distribution factors of areas, types and sizes. The facilities for the sanitary working environment were assessed as the insufficient condition. Also basic kitchen equipments and facilities, and restroom facitilities of restaurants were within the kitchen or dining room space allowance level. Space requirement and facilities standard models were developed for the guideline to improve the working environment.

• 한국식품조리과학회지
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• 제12권2호
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• pp.178-185
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• 1996

Investigation of foodservices was carried out in 7 different day care centers in Gyeongnam area and no trition survey of their 481 children were undertaken between October 5 and November 3, 1994. The results were summarized as follows: Conditions of most equipments and facilities used in the kitchen were very defective especially in dishwashing and sterilizing step. Number of cooks and assistant cooks in foodservices was 1 or 2. Purchasing of foods and planning of menu were mainly done by the manager or the secretary. Menu was cycled weekly. None of the day care centers has empolyed a dietitian. Mean values of height and weight of children showed slightly over the standard of Korean children. Mean intakes of energy and all the nutrients from the lunch, which was served by day care centers, were below 30% of the Korean RDAs. Mean value of protein, thiamine and niacin were above 25％ of the RDAs. Intakes of Ca, Fe and Riboflavin were lower than the ones of other nutrients. It is suggested that dietitians should be empolyed to take care of meal services and nutrition education for the children.

• 한국식품위생안전성학회지
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• 제14권3호
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• pp.293-304
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• 1999

이 연구는 대학급식소를 대상으로 HACCP 개념을 적용하여 급식되는 생.숙채류(8종류)의 매생물적 품질을 평가하고 음식의 위생적 안전성을 확보하기 위해 실시하였다. 주방의 위생 상태 평가에서 주방 바닥의 물기제거와 조리기구의 소독방법에 대한 기준 설정이 필요하였고, 조리종사자가 위생장갑과 위생적 기구사용에 대한 교육이 요구되었다. 주방의 배치에서 가열조리대와 선반의 거리가 가까워 가열 시 발생하는 열에 의해 선반에 보관된 음식의 미생물 증식 가능온도($5~60^{\circ}C$)에서 다뤄지고 있었으며 육안으로는 신선한 것으로 보였던 원재로의 미생물 수치는 총균수 $10^{5}~10^{7}$, 대장균균 수 $10^{3}~10^{6}$으로 Solberg등이 제시한 총균수 $10^{6}$, 대장균군 수 $10^{3}$을 초과하여 보다 철저한 검수와 적절한 공급자 선정이 필요하였다. 생채의 경우 씻는 과정에서 미생물 수치가 다소 감소하는 경향을 보였으나 시간 경과에 따라 계속 증가하여 배식 단계에서는 모두 기준치를 초과하였다. 숙채는 데치기 혹은 볶는 과정에서 미생물이 거의 사멸되었으나 생채와 같이 시간이 경과함으로써 미생물의 재오염이 발생하였다. 사용도구에 대한 미생물 검사 결과 행주를 제외한 배식용기, 조리원의 손, 칼, 야채절단기는 모두 Harrigan과 McCanece가 제시한 총 균수 $100\;\textrm{cm}^2$당 500미만, 대장균군 수 100 $100\;\textrm{cm}^2$당 10 이하의 안전기준치를 초과하여 개선이 요구되었다. 결론적으로 급식되는 음식의 안전을 위해 최상의 원료구입과 음식생산단계에서의 시간단축, 적절한 온도에서는 보고나, 위생적 기구 사용등을 통해 미생물의 증식방지 및 위생 관리에 노력해야 하겠다.

• 한국실내디자인학회논문집
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• 제24권1호
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• pp.34-42
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• 2015

This research is about shared living facilities for the solitary elderly in Gyeonggi province (so called "Carnation House"), which was opened after 2013. These facilities aim to help solving the social problems of the growing number of the solitary elderly. The research was conducted from April 2014 to October 2014 by using observation, measurement, photography, and interview methods. This research reviewed floor plan, area, accessibility, visual openness, and furniture and equipments. The results are as follows: First, considering the need for rest area and the protection of privacy, livingroom should at least be equipped with a variable wall or have a separate room. Secondly, for the kitchen plan, considering the fact that large number of people move simultaneously, kitchen entrance should be widened or LDK type is preferable. Thirdly, the bathroom entrance should be widened to at least 800mm and should have barrier free design. Fourthly, porch entrance should be planned to secure enough space and shoe cabinets for multiple users. Fifthly, to allow the users to enjoy outside view, the windows of living spaces should be placed no higher than 800mm from the floor level. Finally, for the location of the facility, people prefer the location be at the center of the village or near home. In addition, location with easy accessibility for the elderly is advisable. Therefore, establishing local guidelines for shared living facilities for the solitary elderly is advisable. When establishing local guidelines, local characters, culture and usage patterns should be considered.

• 한국학교보건학회지
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• 제16권2호
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• pp.13-23
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• 2003

To provide data necessary for effectively applying the HACCP system by understanding the current application condition of HACCP system and satisfaction level of the dietician in elementary schools, a mail-in survey was conducted on dieticians serving for 227 elementary schools applying HACCP system in Kyungsangbuk-Do since November 1, 2001 to December 20, 2001. 83.5% of the subjected schools were conducting more than 50% of HACCP cooking process management, and the level of cooking process management displayed significant relevance according to the number of dieticians serving the school meals. The area that was not well conducted in the field of HACCP system was proven to be water examination(94.0%), inspection on self-sanitation of cooks prior to cooking(90.6%), and maintenance of dry kitchen floor(l4.8%). The reason why the above areas are not well conducted was because of lack of time due to over workloads. Subjective dieticians had pointed out improvement of sanitary concept(58.1%) and improvement of self-sanitation (28.8%) as benefits of applying HACCP. 21.2% of the subjective dieticians were satisfied with application HACCP and 35.2% were dissatisfied with applying HACCP. In case of which the duration of applying the HACCP was longer than one year and in case of higher rate of HACCP cooking process management and longer work experience of the dieticians, the level of satisfaction was proven to be significantly higher. The most difficult things to follow in important management categories according to the features of dietitian work and work experience were food distribution of CCP7 step and maintenance of optimum temperature(70.7%). Subjective dieticians had pointed out insufficient facility or environment and lack of inspection equipments in order regarding problems of applying HACCP. Also in the level of necessity of improvement categories in applying HACCP, dieticians had replied that facility and equipment improvement was mostly needed. Due to the induction of HACCP system in school meals, comparatively well cooking process management is being conducted, and I believe it could contribute in securing safety and quality improvement of school meal by improving the sanitation concept of the dieticians. However, the satisfaction level of dieticians are rather low and there are many difficulties in maintaining optimum temperature in the process of food distribution and transportation process. Also, lack of facilities and environment, lack of inspection equipments and etc are pointed out as problems of inducing HACCP. Thus, to settle HACCP system, it is believed that brave investment must be preceded.

• 한국식품영양과학회지
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• 제44권9호
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• pp.1374-1387
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• 2015

본 연구에서는 2013년 7월 9일부터 7월 31일까지 우편 또는 전자우편, 방문을 통해 55개소의 청소년수련원에 종사하는 원장(소장), 운영담당자, 청소년지도사, 조리사 및 영양사 중 한 명을 대상(명)으로 급식운영실태 조사를 실시하였으며 학교 수련교육을 목적으로 입소하여 3끼 이상 급식을 이용한 중 고등학생 249명을 대상으로 2013년 7월 12일부터 7월 23일까지 청소년수련시설을 직접 방문하여 급식만족도 조사를 실시하였다. 청소년수련시설의 급식운영현황을 조사하고 급식에 대한 학생들의 의견 및 만족도를 파악하여 향후 청소년수련시설 급식의 질 향상과 바람직하고 안정적인 급식운영에 필요한 기초 자료를 제공하고자 하였다. 청소년수련시설의 운영현황에 대한 결과는 41.8%의 수련시설이 10년 이상 운영되었고 45.5%의 시설이 평균 100~200명의 학생을 대상으로 급식을 제공하였다. 급식판매비용은 평균 4,450원으로 나타났고 식재료의 비용은 평균 2,083원으로 조사되어 판매비용의 약 46.8%를 차지하는 것으로 조사되었다. 식품위생법의 보존식 관리규정을 지키지 않고 보존식을 관리하는 시설이 21.8%로 나타났고, 12.7%의 시설 이 영양사를 고용하지 않았다. 급식소의 위생관련 기기 및 설비보유 현황에서 27.3%의 시설만이 다기능 오븐을 보유하고 있는 것으로 조사되었다. 급식 이용 학생을 대상으로 한 결과에 따르면 식재료별 조리법 중 쌀밥(34.1%), 육류는 찜(29.3%), 가금류는 튀김(25.3%), 어패류는 튀김(41.0%), 난류는 부침(36.9%), 서류는 튀김(31.3%), 채소류는 샐러드 (32.1%), 김치류는 배추김치(46.6%), 면류는 양식(38.6%), 후식류는 아이스크림(27.7%)을 가장 선호하는 것으로 나타났다. 잔반의 원인에 대해서는 '음식이 맛이 없어서'가 38.7%로 가장 높게 조사되었다. 청소년수련시설 급식에 대한 전반적인 만족도 조사 결과 전체 평균 3.45점으로 보통 수준으로 만족하고 있는 것으로 나타났다. 위생, 음식 및 메뉴, 서비스 및 시설요인의 속성에서 중요도에 비해 수행도가 낮게 평가되었으며 '식당위생', '음식 맛', '다양한 후식의 제공', '식사공간온도'가 전반적 급식만족도에 유의적인 영향을 끼치는 것으로 조사되었다. 청소년수련시설을 이용하는 학생들에게 음식의 맛이 만족도를 결정하고 잔반의 양을 낮추기 위해 중요한 요인으로 응답되었으므로 고객의 선호를 고려한 새로운 조리법을 개발하고 메뉴를 구성하는 것이 필요하다. 또한 학교급식과 같이 청소년수련시설 급식에 적합한 급식 매뉴얼 수립하고 이를 뒷받침할 수 있는 규정을 확립하여 학생들의 급식에 대한 만족도를 높이고 안전한 급식환경을 조성해야 한다.