• Knowledge Management Research
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• v.25 no.3
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• pp.121-143
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• 2024

The COVID-19 pandemic has affected various aspects of life, particularly affecting the learning, health, psychology, emotions, and daily routines of children and adolescents. The increasing number of counseling sessions related to depression and stress among this demographic highlights the urgent need for effective mental health management. This study investigates current mental care management services and proposes improvements by analyzing the mental health needs of Korean children and adolescents. From an evidence-based administrative perspective, the study examines the current status of emotional management, focusing on data from public institutions such as the Ministry of Education, the Ministry of Health and Welfare, and the Ministry of the Interior and Safety. We propose a three-phase service model: 1) data-driven emotional management services, 2) specialized services for vulnerable children and adolescents, and 3) mydata services for customized emotional management. Additionally, the study reviews relevant legal frameworks and issues, proposing directions for improvement to realize the proposed services. These services and legal considerations are expected to contribute to the effective implementation of emotional management policies for children and adolescents in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.252-260
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• 2009

Whereas the numbers of childcare centers and kindergartens are increasing rapidly, systematic management to control the food safety of foodservice operation is not yet well established. Samples from 12 centers in Seoul and Gyeonggi Province were collected to assess the microbiological quality of 32 raw materials, 24 cooked foods, 76 food-contact surfaces (knives, cutting boards, dish towels and gloves), 17 employees' hands and 12 air-borne bacteria. The microbiological analyses were performed for aerobic plate counts (APC), Enterobacteriaceae, E. coli and 7 pathogens (B. cereus, C. jejuni, C. perfringens, L. monocytogenes, Salmonella spp., S. aureus, and V. parahaemolyticus). Among raw materials, E. coli ($1.39{\sim}2.08\;\log\;CFU/g$) were detected in 4 out of 6 meats and 7.46 log CFU/g of APC in tofu. High enterobacteriaceae levels of 4.23, 5.14 and 4.19 log CFU/g were found in cucumber salad, steamed spinach with seasonings and steamed bean sprout with seasonings, respectively. No pathogens were found in all samples except for C. perfringens detected from raw spinach and raw lotus root. Only APC and enterobacteriaceae were found in food-contact surfaces. Two of the 23 knives and three of the 24 kitchen boards showed over 500 CFU/$100\;cm^2$ of APC; also, APC levels (5.03 to 5.44 log CFU/g) were detected in 4 of the 12 dish towels. Only one glove showed Enterobacteriaceae (2.44 log CFU/glove) contamination. Enterobacteriaceae were found in 2 employees' hands ($2.37{\sim}4.44\;\log\;CFU$/hand) among the 16 employees. The contamination levels of air-borne bacteria were shown unacceptable in two (2.25 and 2.30 log CFU/petri-film/15 min) out of the 12 kitchen areas. These results suggest that the microbiological hazards in some foods and environments are not well controlled and thus a guideline should be provided to ensure the food safety in childcare center and kindergarten foodservice operations.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.40-51
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• 2019

Ginseng has a unique production system that is different from those used for other crops. It is subject to the Ginseng Industry Act., requires a long-term cultivation period of 4-6 years, involves complicated cultivation characteristics whereby ginseng is not produced in a single location, and many ginseng farmers engage in mixed-farming. Therefore, to bring the production of Ginseng in line with GAP standards, it is necessary to better understand the on-site practices of Ginseng farmers according to established control points, and to provide a proper action plan for improving efficiency. Among ginseng farmers in Korea who applied for GAP certification, 77.6% obtained it, which is lower than the 94.1% of farmers who obtained certification for other products. 13.7% of the applicants were judged to be unsuitable during document review due to their use of unregistered pesticides and soil heavy metals. Another 8.7% of applicants failed to obtain certification due to inadequate management results. This is a considerably higher rate of failure than the 5.3% incompatibility of document inspection and 0.6% incompatibility of on-site inspection, which suggests that it is relatively more difficult to obtain GAP certification for ginseng farming than for other crops. Ginseng farmers were given an average of 2.65 points out of 10 essential control points and a total 72 control points, which was slightly lower than the 2.81 points obtained for other crops. In particular, ginseng farmers were given an average of 1.96 points in the evaluation of compliance with the safe use standards for pesticides, which was much lower than the average of 2.95 points for other crops. Therefore, it is necessary to train ginseng farmers to comply with the safe use of pesticides. In the other essential control points, the ginseng farmers were rated at an average of 2.33 points, lower than the 2.58 points given for other crops. Several other areas of compliance in which the ginseng farmers also rated low in comparison to other crops were found. These inclued record keeping over 1 year, record of pesticide use, pesticide storages, posts harvest storage management, hand washing before and after work, hygiene related to work clothing, training of workers safety and hygiene, and written plan of hazard management. Also, among the total 72 control points, there are 12 control points (10 required, 2 recommended) that do not apply to ginseng. Therefore, it is considered inappropriate to conduct an effective evaluation of the ginseng production process based on the existing certification standards. In conclusion, differentiated certification standards are needed to expand GAP certification for ginseng farmers, and it is also necessary to develop programs that can be implemented in a more systematic and field-oriented manner to provide the farmers with proper GAP management education.

• Journal of Food Hygiene and Safety
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• v.16 no.1
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• pp.1-10
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• 2001

The levels of sanitary management procedures in university and industry foodservices, in pusan, were investigated. The questionnaires were administed to ninety three dietitians who managed university (n=21) and industry (n=72) foodservices and then the data were statistically analyzed. When sanitary management procedures were evaluated by 5 scales method of Likers, total mean scores of time-temperature management in the process of meal production, personal hygiene, equipments and facilities hygiene in university and industry foodseryice operations were 3.48, 3.76 and 3.27, repectively. In time-temperature management, the scores for storage, purchasing and receiving, pre-preparation, cooking, assembly and service, and hot or cold holding were 3.77, 3.74, 3.55, 3.54, 3.28, 3.05, respectively, in descending order. The management levels for personal hygiene, equipments and facilities hygiene of foodservices had biger serving scale (over 901) were significnatly higher than those of lower sclaled foodservices(below 900). The scores of foodservices managed by higher aged dietitian(over 31 years) were significantly higher than those of foodservices conducted by lower aged group(below 25 years) in the management procedures of time-temperature, personal hygiene, equipments and facilities hygiene(p<0.05). The dietitian group had the regular sanitary education showed significantly higher scores than irregularly educated group in the management of time-temperature and personal hygiene.

• Korean Journal of Poultry Science
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• v.41 no.2
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• pp.93-98
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• 2014

This study was conducted to analysis the reason for implementing HACCP system, advantage and disadvantage of HACCP system implemented laying hen farm. The study was carried out by randomly selected fifteen laying hen farms located in all around Korea. All data were collected from fifteen laying hen farms before and after the implementation of HACCP system. The results were as follows: The egg production rate, livability rate and monthly used animal medicine fee did not changed after HACCP system implementation. However, monthly used disinfectant fee tended to be higher in HACCP farm compared to non-HACCP farm. 26.92% of the laying hen farmer responded enhancement of their farm competitiveness as the major propose for implementing HACCP system. The advantages of HACCP implemented laying hen farms were methodical farm management (22.39%), improvement of awareness (21.18%), improvement of the farm sanitation management level (15.30%), safety egg production (15.05%), productivity enhancement (7.29%), reduction of mortality rate (6.82%), and improvement of labor's welfare (5.89%). The disadvantages of HACCP implemented laying hen farms were HACCP recording (43.30%), alteration of consciousness (22.60%), HACCP monitoring (11.11%), HACCP education (9.97%), HACCP verification (6.90%), and A high turnover of labor (6.13%). In conclusion, implementation of HACCP system to laying hen farm did not affect on the productivity or the use of animal medicine. However, the HACCP system may enhance safety and sanitation of egg production for consumer.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.185-189
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• 2007

Animals must be inspected prior to and after slaughter to make certain they are free of diseases and unacceptable defects. Since meats are potentially hazardous foods, they should not be accept if there are any signs of contamination, temperature abuse, or spoilage. This survey was aimed to monitor the current situation of country-of-origin labels and sanitation for the meat markets in Seoul, Korea. The markets were divided into groups as to 25 territories in Seoul and the size of markets (large size, medium size, and small size). In terms of size distribution, small butcher shops occupied the highest percentage. On the itemized suitability test of unpacked and packed beer in Seoul, most butcher shops showed good evaluation. However, labels indicating the grade, storage and cooking instruction for unpacked beef were not properly posted on the products. The results of monitoring sanitation conditions for butcher shops in Seoul showed relatively low suitability. Especially, there were serious lack of knowledge about wearing the sanitation clothings, caps, and shoes. The problem with food safety is so complicated that producers, consumers, merchandisers, the press, the government and the scholar should try to solve the problems altogether. Also, it is important to educate and provide them with correct understanding and information for food hygiene and safety.

• Korean Security Journal
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• no.39
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• pp.37-61
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• 2014

Nowadays the world is threatened because of terrors that take aim at Soft-Targets available and easy to access to the people rather than more secured Hard-Targets. The inspection department of the Presidential Security Service develops and acts a perfect safety plan wherever the President stays so that it is possible to get immediate actions for various contingencies. Some events, in which the President take part, could be held in a lower or higher store in a tall building. Additional to the routine work at this case it is to emphasize on a plan of fire precaution to check the spot and respond to a real fire situation, so that the damage could be minimized. First, the agents of the President Security Service should possess basic knowledge concerning to the fire accidents and be trained on their manuals, even in a busy events plan. An organization, whatever it is, could be improved in that it tries to develop not only the personal abilities, but also education programs of the organization continually. And enhanced abilities of the members lead to the driving force for the advance. The knowledge of fire accident should be able to adapt to the real situation. Second, related to the event, it should be cooperated with the relevant departments, so that it is possible to conduct and control the system. It is urgently required to know that the security event could not be done perfectly with only one part or department. Third, from the time of recognizing of the event it is necessary for the fire department to get an action plan with fire fighting measures, evacuation measures based of the instructions given by the Security Service. Fourth, on the knowledge of the action plan of the fire department the Security Service should inspect the safety activities of the spot and establish the practical operation plan through the fire fighting and evacuation plan. Fifth, the Security Service should share final informations and plan of fire fighting in a high-rise building with the other relevant departments. If not, it could cause a great confusion that could lead to a great damage.

• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.330-338
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• 2018

The aims of this study were to investigate the perception of confectionery bakers working in Gyeongnam province for food allergy and to find ways to improve and manage food allergy in confectionery and bakery. The questionnaire was composed of general questions and other questions related to food allergy in confectionery and bakery, and the questionnaires were distributed to the bakers working in Gyeongnam. Sixty nine of 102 confectioneries and bakeries responded to this study, and 60 (87.0%) out of 69 people were aware or had heard about food allergy. However, 54 (78.3%) out of 69 lacked prior education about the management of food allergy. Fifty one (73.9) of 69 people responded that they strongly considered food allergy in the manufacture of the products, but they were not educated about the management of food allergens and symptoms of food allergy. Confectionery bakers were aware about food allergies, but did not label food allergen on the products and have a specific management for food allergens at the work site. Therefore, it is necessary to educate the confectionery bakers about food allergy and to develop and distribute a manage program of food allergens in the field. The result from the present study could be used as basic data for the investigation of awareness for food allergy of confectionery bakers working in Korea.

• Journal of Korea Port Economic Association
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• v.32 no.4
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• pp.149-163
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• 2016

Seafarers are an essential resource in maritime industries, which provide navigation skills, vessel maneuvering skills and fishing skills in the fishery industry. They also work as a driving force in pilotage, port operation, vessel traffic service, and marine safety. Other areas in maritime services, which rely on seafarer include safety management of ships, supervisory activities, and maritime accident assessment. In these ways, Korean seafarers have contributed to the growth of Korean economy. However, there have been issues of high separation rate, shortage of supply, multi-nationality, multiplicity of culture caused by employment of foreign seafarers, and aging. The present paper finds that maritime officers and fishery officers demonstrate differences in the statistics of on-board job taking and separation: the separation rate of fishery officers is higher than that of maritime officers. The existing data and statistics by the Korea Seafarer's Welfare & Employment Center could be improved by changing its structure from time series to panel data. The Korea Seafarer's Welfare & Employment Center is the ideal institution for collecting the panel data, as it has already accumulated and published relevant statistics regarding seafarer. The basic design method of the panel data is to adopt and improve it by including the information on ratings of maritime and fishery industries, ranks in a ship, personal information, family life, and career goal. Panel data are useful in short- and long-term forecasts of supply of Korean seafarers; demand evaluation of education, training, and reeducation of the seafarers; demographical dynamic analysis on Korean seafarers; inducement policy of long-term on board job taking in harmony with man-power demands in marine industries such as pilotage service; implementation of job attractiveness policy on Korean seafarers; and employment stabilization of Korean seafarers.

• Journal of the Korean Society of Marine Environment & Safety
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• v.24 no.2
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• pp.275-281
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• 2018

It is known that he pollutant emitted from the combustion process of marine fuel oil causes air pollution and harmful effects to the human body. Accordingly, IMO regulates pollutants emitted from ships. However, the regulation of Particulate Matter (PM) is still in the process of debate, so preemptive action is needed. Fundamental research on PM is essential. In this study, the Dimensionless Light Extinction Constant ($K_e$) of fuel oil used in marine diesel engines was measured and analyzed to construct the basic data of the PM generated from marine-based fuel oil. The fuel oil used in the land diesel engine was measured in the same way for character comparison. Both fuel oils differ in sulfur content and density. The $K_e$ was measured via the optical method using a 633 nm laser and was determined by using the volume fraction of PM collected by the gravimetric filter method. The $K_e$ of the PM discharged from marine fuel oil is 8.28, and the land fuel oil is 8.44. The $K_e$ of two fuel oils was similar within the measurement uncertainty range. However, it was found by comparison with the value obtained by the Rayleigh-Limit solution that the light scattering portion could be large. Also, it was found that light extinction characteristics could be different due to the relationship between light transmittance and collected mass.