• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.56 no.2
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• pp.155-162
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• 2020

The adjudication of Korean Maritime Safety Tribunal (KMST) was analyzed to collect basic data to identify the cause of the risk that did not appear in the current data provided by the fishermen's occupational accidents of the National Federation of Fisheries Cooperative (NFFC) in stow net fishing vessel from 2015 to 2019. The personnel's carelessness was the most common in 29 out of 33 accidents (87.9%), followed by 25 cases (75.8%) of inadequacy of instructions, 24 cases (72.7%) of inadequacy of education on hazard factor, 20 cases (60.6%) of no personal protection equipment, 18 cases (54.5%) of poor guard, 17 cases (51.5%) of inadequacy of work method, 16 cases (48.5%) of absence of emergency stop button, 14 cases (42.4%) of work practice of poor safety precautions that affected more than 40% of all accidents as accident causes. These causes had a strong influence on each other, and the ratio of accident causes is high. With this relationship, accidents can be prevented or the severity of human injury can be reduced if types of accident process can be estimated with a scenario, and the key points before the accident in the scenario are switched to safe points.

• Safety and Health at Work
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• v.4 no.2
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• pp.77-83
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• 2013

There is still a considerable burden of occupational diseases and injuries in the world. It is not well known which interventions can effectively reduce the exposures at work that cause this burden. The objective of this article is to summarize evidence from systematic reviews of interventions to prevent occupational diseases and injuries. We included systematic reviews of interventions to reduce the incidence of work-related cancer, dust-related diseases, occupational asthma, chronic obstructive pulmonary disease, noise induced hearing loss, back pain, and occupational injuries. We searched Medline and Embase with predefined search strategies to locate systematic reviews of these interventions. We found 23 systematic reviews of which the results are also applicable to low- and middle income countries. Effective measures to reduce exposure leading to work-related cancer, dust-related diseases, asthma, chronic obstructive pulmonary disease, noise, and injuries are available. However, better implementation of these measures is needed. Regulation, enforcement of regulation, and incentives for employers are effective interventions to achieve this goal. There is evidence that feedback and rewards for workers help in reducing occupational injuries. There is no evidence in many studies that back pain can be prevented. Personal protective equipment technically has the potential to reduce exposure but this is difficult to put into effect. There is no evidence in the studies regarding the effectiveness of education and training, preventive drugs, or health examinations. There is evidence that the implementation of technical measures enforced by regulation can prevent occupational diseases and injuries. For other interventions such as education or health examinations, there is no evidence that supports their effectiveness. More systematic reviews are needed in the area of injury prevention.

• Journal of the Korea Safety Management & Science
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• v.16 no.4
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• pp.71-80
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• 2014

This study is performed to determine the priorites of the evaluation factors for the improvement of fire emergency medical service by increasing it's efficiency to protect the people's lives effectively, and by recognizing it's mid-long term development. Based on the output of the analysis, the critical evaluation factors of the fire emergency medical services to be improved shall be identified, and shall be intended to use strategically for increasing the efficiency of all the activity in the EMT service, and also for providing the basic date to product and manage the good quality services. To calculate the priority of the evaluation factor for each level as shown on this study, AHP(anaysis hierarchy process) with pairwise comparison method is applied. According to the priority analysis for the evaluation factors in main category (evaluation zone), 'medical service professional aspect' is recognized as highest one, and 'service infrastructure aspect', 'service management aspect' are indicated in order. According to the priority analysis for the evaluation factors in evaluation index, 'professional personal arrangement' in the service infrastructure aspect, 'appropriateness and timeliness of emergency medical care' in the medical service professional aspect, and 'clinical training' in the service management aspect are respectively recognized as most important factors.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.677-689
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• 2009

The purpose of this study was to evaluate food safety practices and knowledge of foodservice workers at senior welfare centers. A self-administrated questionnaire was administered to 1200 foodservice workers at senior welfare centers in Seoul, Incheon and Gyeonggi province. Two hundred five responses were returned, with 181 usable for analysis. Statistical analyses were conducted using SPSS for Windows(ver.14.0). Volunteers of respondents comprised 64.1% while chefs and employees comprised 20.9%. Food safety practices were assessed using a 5-point scale(1: strongly disagree - 5: strongly agree), and the average score of food safety practices was 4.27. For specific practices, 'personal hygiene (4.46)' scored the highest, followed by 'cleaning and sanitizing(4.43)', 'separate handing(4.40)', 'cooking process(4.11)', and 'receiving and storing(4.05)'. There were significant differences in the practice average score by age(p<0.01) and experience of food safety education(p<0.01). The total score for food safety knowledge was 14.43 out of 20 points. In the category of food knowledge, 'equipment and facility(80.5%)' had the highest correct answer rate, followed by 'personnel hygiene(75.9%)', 'cooking process(70.4%)', and 'cleaning sanitizing(65.8%)'. There were significant differences in the knowledge total score by job type(p<0.05), age(p<0.05), working experience(p<0.05), chef certification (p<0.01), and frequency of food safety education(p<0.01). The knowledge and practice scores were significantly correlated(p<0.01). This study suggests that food safety education for foodservice workers should be conducted continuously and repetitively, and the development of proper education materials is needed to improve the effectiveness of food safety education for chefs, employees and volunteers at senior welfare centers.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.40 no.3
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• pp.116-122
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• 2017

Advances in information technology, communication and network technology are radically facilitating digital convergences as the integration of human, equipment, and space in the current industry 4.0 era. In industry 4.0 environment, the vast amount of information with networked computing technology can be simultaneously accessible even in limited physical space. Two main benefit points out of these information are the convenience and efficiency in their online transactions either buying things online or selling online. Even though there exist so many benefits that information technology can create for the people doing business over the internet there is a critical problem to be answered. In spite of many such advantages, however, online transactions have many dysfunctions such as personal information leakage, account hacking, and cybercrime. Without preparing the appropriate protection methods or schema people reluctantly use the transaction or would find some other partners with enhanced information security environment. In this paper we suggested a novel selection criteria that can be used to evaluate the reliable means of authentication against the expected risks under on-going IoT based environment. Our selection criteria consists of 4 steps. The first step is services and risk identification step. The second step is evaluation of risk occurrence step. The third step includes the evaluation of the extent of damage. And the final step is the assessment of the level of risk. With the help of the above 4 step-approach people can systematically identify potential risks hiding in the online transactions and effectively avoid by taking appropriate counter actions.

• The Journal of Korean Association of Computer Education
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• v.10 no.6
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• pp.11-18
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• 2007

The proposed virtual laboratory system for digital logic circuits is composed of two main sessions, which are concept-learning session and virtual experiment session by virtual digital kit. During concept-learning session the learners can easily understand the important principles in the digital circuits to be performed. In addition, during virtual laboratory session the virtual experiments are performed by assembling and connecting the circuits on the virtual bread board, applying input voltages, making the output measurements, and comparing and transmitting the virtual experimental data. Every activity done during the virtual laboratory session is recorded on database and will be provided with the learners as a preliminary report form including personal information. Thus, the educators may check out the submitted preliminary report to estimate how well the learners understand the circuit operations. Finally, in order to show the validity of our virtual laboratory system we investigated and analysed the damage rate of real experimental equipment during class and assessed student performance on the five quizzes for one semester.

• Journal of Digital Convergence
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• v.16 no.10
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• pp.235-241
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• 2018

The printout management system should analyze the pattern of existence of personal information (resident number, card number) in the output log and users should be provided with functions such as warning message pop-up, forced printing termination, mailing to administrator, independently logs management. Authentication management can also be performed only by registered users by installing an agent on a user PC, and it should have a restriction function to permit or deny work according to user information. In addition, when printing/copying/scanning using this equipment, it is possible to use document printing and multifunction copier after ID card authentication and ID/PW should be input to device when ID card is not used. In this study, we developed these interfaces with WOWSOFT co., Ltd, a security company that has better technology than the existing printout security methods, to construct the printout management system. Also we designed the interface of basic functions necessary for printout management and contributed to the establishment of printout management system.

• Korean Journal of Community Nutrition
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• v.8 no.5
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• pp.736-743
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• 2003

The purpose of this study was to research the current home delivered meal (HDM) service programs for seniors living in the community. Fifty seven centers which operated a HDM service program were surveyed with respect to their administrative structure, menu management, food purchasing and production management, hygiene and equipment and facility. -Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and t-test. The results showed that 55 percent of the study group were from 70 to 79 years old. All of the participants received free HDM. As a result of the meal cost analysis, the meal cost at 56.1% of the HDM service centers was from ￦2,000 to ￦2,499 per meal. A total of 68.4% of the HDM service centers were operated without the services of a dietitian. According to the menu analysis, all nutrients except Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. Although 96.6% of the HDM service centers required a therapeutic diet menu for the health of the elderly recipients, 68% of the directors responded that they could not afford to serve therapeutic meal. Food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Forty two percent of the HDM service centers never used standard recipes. For determining portion sizes, 75.4% of the HDM service centers depended on personal experience. Finally, the current HDM service programs for the homebound elderly were not operated systematically. It is suggested that professionally trained personnel should be included among the staff members to provide a more effective HDM service. The HDM service programs should be supported financially and systematically by the government.

• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.919-926
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• 2003

The purpose of this study is to examine the current congregate meal service program for homebound elderly. One hundred three meal service centers in charge of the congregate meal service programs as part of the elderly foodservice program were surveyed for administrative structure, menu management, food purchasing and production management, hygiene, equipment, and facilities. Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and ANOVA. The meal cost of 54.4% of the congregate meal service centers ranged from ￦l,500 to ￦l,999 per meal. According to the menu analysis, all nutrients except calcium and Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. A total of 81.5% of the centers were operated without the services of a dietitian, and food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Although 88.3% of the centers required a therapeutic diet menu for the health of the elderly, most directors (77.6%) replied that in their current status they could not afford to serve therapeutic diets. These results suggest that financial and systematic supports by government is very necessary. Fifty-five percent of the centers never used standard recipes. For determining portion sizes, 93.2% of the congregate meal service centers depended on the personal experience of the personnel. Finally, the current congregate meal services for the homebound elderly were not operated systematically. To improve the elderly food service program, it is strong1y recommended that it be managed by Professionals.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2002.11a
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• pp.368-372
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• 2002

Channel of distribution of contents of digitalised multimedia contents is changing in form passed directly to consumer from manufacturer through digital network of high speed. Together, diffusion of various digital equipment that do is changing Past multimedia consumption structure with the wonderful speed so that can consume easily digital contents. Specially, Multimedia Personal Computer and fast diffusion of a digital television are acting role such as catalyst that promote easy purchase and consumption of multimedia contents of good qualify. However, this system is no method that can sell digital contents and express right that original owner for the contents can insist nothing but consume. Because consumer can distribute to another person copying contents that buy because of and user can distribute producing ashes again according to necessary field by oneself as well as, can lose meaning for original contents. In this paper, Text editing system for XrML (extensible Rights Markup Language) that describe about integrity of message and entity authentication in addition to necessary rights, fees, condition etc. and this to do fetters XML (eXtensible Markup Language) for copyright protection for digital contents in treatise that see hereupon and use digital contents design and embody.