• 한국식생활문화학회지
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• 제26권2호
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• pp.120-127
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• 2011

To identify "Gongsik", defined as food-sharing by picking food from a common plate using personal utensils, we conducted 7 focus group interviews including 47 university students during a 6 month period. Focus group discussions were audio taped, transcribed, and categorized into major themes. We divided Gongsik into the following categories: practical reasons, socio-psychological reasons, boundaries, suppressive situations, emotional characteristics, attitudes towards using different utensils, and future prospects. Gongsik appeared to be useful for fostering quick food sharing, intimacy and solidarity, and a fixed behavior learned at home. If the amount of food was too small to provide individual servings, as in Jjigae, Gongsik was likely to occur spontaneously. Family, close relatives, friends, and lovers sharing common activities and/ or blood ties were composed the boundaries of Gongsik. However, Gongsik was avoided in elegant restaurants or in view of foreigners. Participants showed mixed feelings towards Gongsik. Gongsik conducted with a spoon was considered to increase the degree of suggested intimacy in a food sharing context. Half of the students believed that the practice of Gongsik would be maintained into the future. Gongsik is a culturally-specific behavior that includes both positive and negative meanings. Aside from improving understanding of the cultural aspects of food-sharing, we suggest that the negative aspects of Gongsik related to the issue of hygiene be considered in food and nutrition education.

• 한국학교ㆍ지역보건교육학회지
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• 제8권2호
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• pp.79-95
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• 2007

A study was conducted in order to develope HACCP model in school lunch in Korea. Results: 1. Of 22 menus 4(18%) were non heating processes (#1), 2(9%) were food handling by using hands (#2), and 16(73%) were heating processes (#3). Of 279 menus 36(12.9%) belong to process #1, 8(2.9%) to process #2, and 235(84%) to process #3. 2. The critical control points for process #1 were contamination by hands of food handlers, and unsanitary food preparation habits of food handlers. Those for process #2 were improper heating temperature, contaminations by food handlers' hands, and unsanitary food handling habits, and cross contamination by unclean utensils and equipment. 3. Management criteria for the CCPs were conditions of food storage, refrigeration, freezing, food cooking temperature, personal hygiene, washing and sanitization of utensils and equipment. 4. Monitoring criteria for CCPs were observation, temperature checking, inspection of utensils and equipment, and practice of good personal hygiene. 5. Corrective actions were refusal of unsafe products, correction of improper temperature, proper cleaning and sanitization, and proper reheating time and temperature.

• 대한지역사회영양학회지
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• 제10권2호
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• pp.234-242
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• 2005

This study was conducted to evaluate the sanitary management status of school foodservice in Deajeon and Chungnam and to suggest basic data for sanitary improvement. A questionnaire was used in this study as a survey method. The subjects consist of 529 dietitians that are employed in the school ($primary{\cdot}middle{\cdot}high\;school$) foodservice. These results may be summarized as follows : $71.0\%$ of surveyed school foodservices managed separately place for contamination and uncontamination. $91.5\%$ didn't maintain adequate temperature at kitchen. A holding rate of hygiene utensils is lower in Chungnam than Daejeon. The dietitian group aged 30-34 showed significantly higher scores than other groups in personal hygiene of employees. The dietitian group graduated from a college showed significantly lower scores than other groups in purchasing & receiving, preparation, storage, food remains & waste, kitchen utensils and equipments and personal hygiene. It was significant to sowing, personal hygiene and facilities & structure by Daejeon and Chung-nam. In serving, Daejeon showed significantly lower scores than Chungnam. In personal hygiene, facilities and structure, Chungnam showed significantly lower scores than Daejeon. The foodservice group (started < 1990) showed significantly lower scores than other groups ($started{\ge}1990$) in preparation.

• 한국식품위생안전성학회지
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• 제24권3호
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• pp.277-284
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• 2009

외식산업의 빠른 성장과 함께 호텔을 비롯한 일반음식점에서의 식중독의심사건 발생빈도가 증가하고 있어 현장에서 신속하고 간편하게 위생상태를 판단할 수 있는 모니터링기법이 필요하게 되었다. 본 연구는 서울시내 5개 호텔을 대상으로 개인위생 (작업자의 손), 조리기구 (칼, 도마, 행주, 캔오프너, 식품보관용기, 슬라이스머신칼날), 시설 설비 (냉장고손잡이, 작업대, 싱크대)에 대한 위생관리 실태를 조사하였고 그에 대한 검증법인 ATP 조사법의 상관관계를 도출하고자 하였다. 5개 호텔의 위생관리 실태조사 결과, 50점 만점 중 개인위생 46.6점, 조리기구 위생관리 40.2점, 시설 설비 위생관리 40.3점으로 개인위생은 비교적 관리가 잘 되고 있었으며, 조리기구와 시설 설비의 위생관리는 미흡한 것으로 나타났다. ATP검사 결과, 작업자의 손은 $40.8{\pm}6.77\;RLU/cm^2$로 조리기구와 시설 설비에 비해 높은 값을 보였으나, 모두 1,000 RLU/$cm^2$의 기준 이하로 위생관리 상태가 양호한 것으로 나타났다. 위생실태조사 결과 점수와 ATP 값의 상관성 분석을 실시한 결과, 각 호텔별 작업자 손, 조리기구, 시설 설비 모두에서 음의 상관관계를 가지며 높은 상관성을 보였다 ATP검사법은 신속, 간편, 일관성을 바탕으로 호텔을 비롯한 외식업체에서 감시원이 수행하는 주관적인 위생실태조사를 대체 할 수 있는 객관적인 위생관리 방법이 될 것으로 판단된다.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.722-731
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• 2004

The objective of this study was to evaluate the microbiological quality of non-heat-processed foods for implementation of a HACCP (Hazard Analysis and Critical Control Point) system in day-care center foodservice operations. The evaluating points were microbial assessment of foods, utensils, and employee's hands during preparation, cooking, and serving. The temperature of non-heated food being served was also measured. Microbiological quality was assessed using 3 M Petrifilm/syp TM/ to measure total plate count and coliforms for food and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Results showed low microbiological quality of non-heated foods. This was probably due to contaminated raw ingredients and cross-contamination that occurred during preparation and cooking (e.g., unsatisfactory washing and disinfection of raw materials and utensils). These results suggest that it is essential to educate employees on good personal hygiene (hand washing) , prevention of cross-contamination through use of properly washed and sanitized utensils, and proper washing and disinfection of raw vegetables. Establishing Sanitation Standard Operating Procedures (SSOPs) are an essential part of any RACCP system in day-care center foodservice operations.

• 간호행정학회지
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• 제3권2호
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• pp.123-136
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• 1997

The purpose of this study was to confirm the classification of nursing activity and to analyze the time of nursing workload in a new open hospital. The data were collected from 20 nurses working in 6 general nursing units by 4 trained observers. The tools used for this study were an observation recording sheet and a classification sheet of nursing activity. The classification sheet was constructed to be adaptable to each hospital system based on the instrument described in the literature. The results of the study are as follows : The direct nursing activities consisted of 6 sections, 33 subsections and the indirect nursing activities consisted of 14 sections, 53 subsections. The direct nursing activities included medication, measuring and observation, care of therapies, care of physical comfort, laboratory and treatment. The indirect nursing activities included preparation of medical utensils, collection of information and assessment, recording, phone communication, professional interaction related to patients, personal time, assigning work to staff, patient eaucation and training, interaction with lab, transfer of administration of utensils, checking physician's order, dietary service, management of pollution and contagion, guide direction. Nurses spent 127.6min for direct nursing activity during day duty. It was 24.5% of total nursing activity. Within that activity medication had the highest percentage of time(40.09%), followed by communication and education with patient(24.76%), measuring and observation (16.93%), laboratory and treatment (12.85%), care of therapies(3.21%) and care of physical comfort (2.16%). The time breakdown for indirect nursing activities is as follows ; the preparation of medical utensils 22.3%, collection of information and assessment 20.29%, recording 20.27%, phone communication 8.14%, professional interaction related to patients 7.33%, personal time 7.24%, with the remaining timeshared by staffing, patient education and training, interaction with lab, transfer of administration of utensils, checking physician's order, dietary service, management of pollution and contagion, guide direction. In the analysis of the relationships between the working time and the work allocation characters of the nurses(including nurse's experiences. nurse-patients ratio, nurse-rooms ratio, and character of nursing unit) ; There were no significant differences in direct-indirect nursing times between nurse's career years. There was significant difference in direct nursing time between assigned patient numbers. The nurses assigned larger number of patients spent significantly more time in direct nursing care than that of the smaller. On the other hand, there was no significant difference in indirect nursing workload between the assigned patient numbers. There were no significant differences in direct-indirect nursing time between an allocated patient's room numbers. There was significant difference in working time between working places. The nurse in the medical unit spent more time in direct nursing care than her counterpart in the surgical unit. However there was no difference in direct nursing time between two groups. The study results indicate that nurses spent less time in the direct nursing care than in the previous studies even though the hospital system has been modernized. On the other hand they spent much more time for the coordinating role within the interdisciplinary team and for the overlapping paperwork. Therefore it is recommended that patient oriented job description and more efficient usage of modernized utilities be made.

• 급식외식위생학회지
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• 제2권2호
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• pp.103-110
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• 2021

This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were HACCP-compliant and 32.8% were not HACCP-compliant. Also, 62.9% served meals once daily, and 79.3% conducted food safety education once a month. Compared to HACCP non-compliant foodservice operations, the disinfection performance of HACCP-compliant operations was significantly better concerning worktables (p<0.001), food inspection tables (p<0.001), preparation tables for distribution (p<0.01), serving tables (p<0.01), overflow and trenches(p<0.05), sinks (p<0.05), and insect attracting lamps (p<0.01). Similarly, the disinfection performance of HACCP-compliant foodservice operations was significantly better for 18 cooking utensils and personal tools such as food slicers (p<0.001), multiple cooking machines (p<0.05), tray carts (p<0.001), stainless steel tools (p<0.001), rubber gloves (p<0.05). Worktables (45.1%), serving tables (29.6%), sinks (37.0%), and scales (21.6%) were most often disinfected 'at the end of each task', while food inspection tables (36.5%), food preparation tables for distribution (31.2%), dish machines (34.2%), overflow and trenches (25.7%), and floors (25.8%) were most often disinfected 'once a day'. All cooking utensils were most often disinfected 'at the end of each task'. 'Chemical disinfection' was most frequently used in all foodservice facilities. To improve the food safety management of foodservice operations, it is necessary to apply the HACCP protocol and comply with the washing and disinfection manual.

• 한국식품영양과학회지
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• 제33권7호
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• pp.1154-1161
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• 2004

본 연구에서는 대구지역 HACCP 적용 초등학교 5개교를 대상으로 비가열조리 공정 음식의 중요관리점별로 미생물 품질을 두 차례에 걸쳐 측정하여 학교급식에서 HACCP제도의 적합성을 검증하였다. 미생물 검사를 실시한 메뉴로는 오이 실파생 채, 도라지오이 초무침, 쌈배추 겉절이, 과일야채 샐러드, 그린야채샐러드, 오이소박이, 수박 등 7종류였으며 그 결과는 다음과 같다 생채류, 무침류, 샐러드류에 사용된 실파, 도라지, 쌈배추, 방울토마토, 치커리 등 생으로 먹는 채소류는 세척 및 소독을 했음에도 불구하고 미생물 기준치를 초과하였다. 또한 고춧가루, 마늘, 생강 등의 양념류 원재료의 일반세균수와 대장균군수가 기준치를 초과하였으며, 음식 생산과정에 사용된 용기 및 기구 등의 미생물수도기준치를 초과한 것으로 나타났다. 또한 배식시의 온도도 12$^{\circ}C$∼27$^{\circ}C$전후였다. 따라서 생채소류의 소독, 커팅 시 교차오염방지, 손 위생, 용기류의 교차오염 방지, 배식 온도(5$^{\circ}C$ 미만) 등의 중요관리점이 적합하게 관리되고 있지 않는 것으로 나타났다. 따라서 비가열조리 공정 음식의 생채류 소독시 소독액 농도의 수시 확인, 양념류의 미생물적 품질을 제도적으로 보장할 수 있는 개선책 마련 등이 필요한 것으로 사료된다. 또한 생채나 샐러드처럼 차게 배식되는 식품의 배식온도 5$^{\circ}C$미만 혹은 학교급식위생관리지침서 상의 차게 먹는 음식 1$0^{\circ}C$미만의 기준은 식수 900∼1,000식 이상인 대규모 학교에서는 현실적으로 준수하기 어려우므로 가능한 조리 후 배식 시간을 단축하도록 강조할 필요가 있는 것으로 사료된다. 또한 칼, 도마 등의 용도별로 구분 사용할 수 있도록 학교차원에서 지원하여야 할 뿐만 아니라 이들의 세척ㆍ소독이 철저히 실행되도록 조리종사자 대상 위생교육을 보다 확실히 실시할 필요가 있는 것으로 사료된다.

• 대한영양사협회학술지
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• 제9권4호
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• pp.273-277
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• 2003

The purpose of this study was to examine sanitation management practices of restaurant managers for the training needs analysis. A total of 26 restaurant managers participated in this study. A check list was consisted of three parts : facility, personal, and food hygiene. Two observers and one manager evaluated the same check list at same time and the results were compared. The results of this study suggested that most restaurants have needed for re-training programs in the view of facility, personal, food sanitation practices. Specially, proper washing and sanitizing methods for hands and utensils, proper cooking and holding temperature, and proper storing methods were needed to be trained. Based on this study, most independent restaurant managers in Cheonan were aware of training, but they had no effective training program manuals. Results of this study implicated that dietitians have new opportunity for consultants of independent restaurants in the region because they have practiced sanitation management manuals.

• 한국식품위생안전성학회지
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• 제29권3호
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• pp.189-194
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• 2014

본 연구의 목적은 식중독으로 인한 지속적인 위해 발생을 예방하기 위하여 학교의 급식시설 및 집기류에서 미생물 오염수준을 분석하고자 하였다. 그 결과, 총 세균 측정용 배지에서 $12.3{\pm}2.6$건으로 가장 많은 미생물이 배양되었고, 황색포도상구균 측정용 배지에서 $10.3{\pm}3.9$건과 대장균 측정용 배지에서 $9.5{\pm}3.9$건으로 미생물이 배양되었다. 그러나 비브리오 측정용 배지에서는 $1.5{\pm}1.0$건으로 가장 적은 미생물이 배양되었다. 급식시설 및 집기류에서 미생물 오염이 심한 곳은 전처리실 바닥으로 $4.5{\pm}0.6$건으로 가장 높고, 조리실 바닥도 $4.3{\pm}1.0$건으로 나타났다. 다음으로 조리대가 $3.3{\pm}1.0$건으로 나타났으며, 급식식탁에서도 $3.0{\pm}0.0$건으로 상당히 높은 미생물 오염을 확인할 수 있었다. 반면에 집기류에서는 시설들에 비하여 낮은 미생물 오염도를 보였다. 칼과 도마를 사용용도에 따라 구분하여 미생물을 분석한 결과, 생선용 칼에서 $2.0{\pm}0.8$건과 생선용 도마에서 $1.3{\pm}1.5$건으로 다른 용도에 비하여 약간 높은 미생물 오염도를 보였다. 배양된 미생물들을 동정한 결과, 다양한 미생물들이 오염되어 있으며 일부는 2번 이상씩 반복하여 검출되었다. 특히, 주요 식중독균인 Staphylococcus aureus는 조리대, 트렌치, 칼에서 3번에 걸쳐서 확인되었다. 또한 주요 식중독균에 속하는 Bacillus cereus가 칼에서 확인되었으며, 자연에 널리 분포하면서 때로는 급성폐렴을 일으키기도 하는 Klebsiella pneumoniae는 4번 반복하여 검출되었다. 위의 결과를 종합하여 보면, 황색포도상구균을 비롯한 주요 식중독균뿐만 아니라 식품의 부패를 일으키는 미생물들이 학교급식의 시설 및 집기류에 오염되어 있다는 것을 확인 할 수 있었다. 그러므로 학교급식의 안전성을 확보하고 학생들의 건강을 증진시키기 위하여 더욱 철저한 개인위생 및 효율적이고 체계적인 시설 관리가 이루어져야 할 것으로 사료된다