• Proceedings of KOSOMES biannual meeting
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• 2017.11a
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• pp.173-173
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• 2017

• Journal of the Korean Institute of Gas
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• v.24 no.2
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• pp.29-35
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• 2020

The Chemical Control Act has revised in 2015 to promote chemical safety, particularly enhancing the standards for the installation and management of hazardous chemical handling facilities. However, in some existing facilities, it was difficult to comply with some facility standards because of lack of land, safety accident possibility during rebuilding. In this study, we attempted to provide a more rational approach of dike standard which was the highest(2017: 117, 2018: 83) complaint for two years(2017~2018, 1,087) by prior study, FLACS simulation, analyze safety management standard and conduct a survey. Therefore, considering the purpose of installing the discharge wall only at existing facilities in operation, additional sensors that can detect chemical leakage and leakage were recognized as an additional alternative to installing and operating closed circuit television (CCTV). This will help the safety and cost aspects of small or medium-sized businesses or small and medium-sized enterprises that cannot secure legal grounds or fail to enforce legal regulations due to economic problems such as construction costs.

• International Journal of Computer Science & Network Security
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• v.21 no.9
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• pp.141-150
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• 2021

The article assesses the level of navigation safety, in theoretical terms, defines the complexity of managing navigational risks in practice. The issues of assessing the navigational safety have been studied due to the importance and relevance of the issue in question, however, due to the great complexity of the problem under consideration, the article considers and indicates the directions for the development of the solution of the given direction, where, first of all, it became necessary to analyze the issue of assessing the levels of navigation risks when navigating vessels of various types in difficult navigation conditions.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.74-80
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• 2005

The purpose of this study was to investigate culinary arts and hospitality students' food safety practice behaviors, intentions, attitudes, and barriers to food safety compliance. This descriptive study used the self-report questionnaire. The convenience sample was composed of 266 college students majoring in culinary arts and hospitality. The students indicated that they never or rarely use a thermometer to determine if meats have been adequately cooked. Examples of positive food handling behaviors were hand washing, sanitation of fruits and vegetables, discarding of food past its expiration date, counter top sanitation, and proper food storage. Students strongly agreed it is their responsibility to practice food safety and to educate their employees about food safety. The primary barrier to proper food safety as ranked by student respondents is the misunderstanding about food labeling. Previous food safety education and internship experience appeared to improve the student respondents' perceived attitudes toward following the principles of food safety practices (p < 0.05), although behaviors and intentions to use the correct food safety practices were not affected. The findings of this study suggest that programs should consider integrating information and experiential learning opportunities in their courses that would be enhance student understanding about food safety. The outcomes of this study can be applied to develop food safety education materials and programs for culinary arts and hospitality students.

• Journal of Food Hygiene and Safety
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• v.20 no.3
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• pp.147-158
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• 2005

A food safety survey was conducted to assess the housewives' handling practices and consumption of potentially risky foods in family home. More than $40\%$ of the respondents wash their hands without soap or use their wash towels after contact with potentially risky foods such as meat, poultry, fish, shellfish, raw eggs, meat processed foods, raw fruits and vegetables. Over half of the respondents have consumed undercooked eggs without recognizing the potential health risk of consumption of raw eggs. $34\%$ of the respondents do not wash their hands after breaking raw eggs, indicating high risk of cross contamination while handling raw eggs. More than $60\%$ of the respondents just use running water to wash fresh fruits and vegetables. $78.9\%\;and\;45.2\%$ of the respondents have consumed sushi/sashimi or raw oysters, respectively in the past 12 months. The results of this study indicate the substantial risks of unsafe food-handling practice at the points of cross-contamination, cooling practices, storage time, and consumption of potentially risky foods at home. Considering the housewives' participation in school food service, development of food safety education program for the housewives is needed to promote safe handling practices of potentially risky foods.

• Journal of The Korea Institute of Healthcare Architecture
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• v.23 no.2
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• pp.63-72
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• 2017

Purpose: The purpose of this study is to review the material handling system of the Airborne Infection Isolation Hospitals which is the one of the key elements of infection control and to improve the basic data for the planning and design of those facilities. Methods: Research was conducted by literature reviews and case studies for the material handling system of domestic and foreign Isolation hospitals. Results: The result of this study can be summarized into three points. First, a general isolation unit and a high level isolated unit need to be distinguished in terms of efficiency and safety. In particular, it is desirable that a high level isolated unit have to completely separate clean and soiled circulations, and soiled corridor should be installed by those means. By doing this, the medical staff can observe patient rooms and supply clean materials directly in the clean zone without wearing PPE, so that safety and work efficiency can be improved at the same time. Second, for the safe disposal of wastes, it is desirable to install a dedicated sterilizer per ward and sterilize it at least in the ward. In addition, It is desirable to install a central waste treatment room and a dedicated soiled corridor in consideration of the inadequate handling capacity and emergency situation. Third, the characteristics of material flow chart in the negative pressured isolation hospitals and the corresponding material handling system have been presented. Implications: Infection control is very important in safety, but it is necessary to respond to the symptoms of the patient.

• Journal of the Society of Disaster Information
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• v.20 no.1
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• pp.60-68
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• 2024

Purpose: When designing plants and workplaces such as handling and using chemicals, a system that can automatically determine whether the design has been made in compliance with domestic safety management laws is established to shorten the review time and increase accuracy. Method: Safety design standards for chemical handling and use workplaces were investigated, and types and systems were derived that could automatically judge design errors by dividing the articles into semantic units. Result: An automatic design review method performed when designing a building was proposed, and a system that can review the safety design requirements required when designing a chemical handling business site through the development of a rule checker was proposed. After confirming whether the law is subject to application, the safety design rules are classified into semantic units through preprocessing. The classified results can be classified into four types, and the specifications, space, conditions, situations, and specific devices and facilities to reinforce safety were analyzed as representative types. It proposes a system that prepares a diagram for the safety design rule and allows it to be reviewed through the rule checker program.

• IE interfaces
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• v.7 no.2
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• pp.145-155
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• 1994

In this paper, we analyzed weak points of press process with the rolled thin flexible plate. The problems which are caused by the adhesion of blank on the surface of die and the separation of blank from scrap during its transportation after blanking were solved by the redesign of the structure of die and the development of special equipment for material handling. It is our purpose to make better the automation of blanking process and the safety for worker by the improvement of flexible material handling.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.18 no.36
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• pp.1-11
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• 1995

Manual lifting, as a part of manual materials handling activities, is recognized by authorities in the fields of occupational health and safety as a major hazards to industrial workers. In order to minimize the injuries caused by manual material handling activities as well as maximize job productivity, it is important to determine the maximum weights. This paper presents the optimal combination of membership functions according to the high lifting frequency and determines the safe maximum acceptable weights in manual lifting activities through the actual experiment.

• Journal of Community Nutrition
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• v.4 no.2
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• pp.71-77
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• 2002

The U.S. government have concerned about food safety over the last two decades. The concept of the continuum, “from farm to table” was created to explore ways to prevent foodborne illnesses in all stages of food systems. On the continuum, consumers were recognized as the last line of defense to prevent foodborne illnesses, and much efforts were made to educate them safe food handling. This research was conducted to investigate infant formula handling and hand-washing behaviors of low-income families, especially parents and guardians of infants. The subject was selected from participants of the Special Supplemental Nutrition Program for Women, Infants, and Children(WIC), a federal program for low-income families in the U.S. Stratified 200 local WIC offices were randomly selected based on the number of WIC participants in each state, and 20 randomly selected WIC participants from each selected office were asked to complete questionnaires. SPSS for Windows was used for statistical analyses including frequency, cross- tabulation, and chi-square analyses. A total of 87 WIC offices returned completed question-naires (N = 1,598), and 492 were parents/guardians of infants. Most respondents were white (51.3%), high school graduates (41.5%) , and participated in WIC>1 yew. Most respondents (80.9%) teamed about food safety from WIC, and only limited number of respondents (10.2%) used the Internet for food safety information. Most respondents stored prepared formula safely (94.6%) and discarded formula left in the bottle after feeding (84.5%) , but fewer used brushes to wash formula bottles (71.3%) and boiled water(15.2%) Chi-square analyses showed respondents in different race/ethnicity had different food handling behaviors. Respondents showed generally good hand-washing behaviors as 94.2% always washing hands after using restroom, 93.2% after touching meat items, and 87.l% before preparing foods. Fewer respondents, however, washed hands after changing baby diapers (77.0%) and touching pets (67.2%). Researchers concluded that WIC education on food safety was effective, as limited food safety education covered during WIC education were followed well (e.g., storing prepared formula and discarding leftover). However, results also indicated that there were many behaviors needed to be reinforced especially to overcome family tradition and culture on food handling behaviors. The WIC may serve as good food safety resources and education agents utilizing mandatory education sessions because the vast amount of food safety information on the Internet was not readily accessible for this low-Income Population.