• Journal of the Korea Safety Management & Science
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• v.22 no.2
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• pp.39-46
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• 2020

This paper recognizes the risk of ignition of air fryer (machine that can cook fried dishes with hot air without oil) that is far exceeding the sales rate of microwave ovens, which is necessary to modern household kitchen, and identifies fire risk through the operation principle of the process of heat transfer, and the main structure of the machine. The fire test that we conducted is to observe the risk of ignition of the machine due to the damage to the safety system and the possibility of igniting oil paper along with food, to experiment with the possibility of ignition due to blockage of the exhaust due to obstacles, and accumulation of oil stains on the hot wire, and to present the method of fire control and devise countermeasures.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2000.11b
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• pp.91-95
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• 2000

With 106 detached houses where the aged people live alone, this study was conducted to perform a location survey of their residential environment. The result of this study is summarized as follows: While the surveyed houses' safety, sanitation and convenience appeared to be positive, with respect to the conditions of location, 73％ of the surveyed houses did not meet the requirement for comfort. The average area of each space indicated that the bedding room was 12.05$m^2$, the living room 14.71$m^2$, the kitchen 9.06$m^2$, the bathing room 4.05$m^2$, and the rest room 2.59$m^2$. Then, 93.3％ of the bedding rooms had the doorsill. Also, 97.2％ of the surveyed houses had retrievable space. The form of their living room door showed a hinged door(54.5％) and a sliding door(45.5％) which were similar with each other. The finished material was that wood accounted for 42.6％ which was highest. The cooking table form of kitchen was mainly "\ulcorner"-shaped(49.5％) and "\ulcorner"-shaped(48.5％) which were highest, and their average height appeared to be 815mm. The fuel used for kitchen was that gas accounted for 93.3％, while 95.2％ of the surveyed houses was not equipped with any gas-warning device. 75.5％ had an integrated type of bath room and toilet. In addition, the stepped difference between the bath room and other space was that 70.8％ had the difference, but they had no a satisfactory sliding-prevention device(Not for 91.6％) or heating system(Not for 92.9％).stem(Not for 92.9％).

• Korean Journal of Human Ecology
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• v.12 no.1
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• pp.85-94
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• 2003

With 106 detached houses where the elderly people lives, this study was conducted to perform a survey of their residential environment. The results of this study were summarized as follows: While the surveyed houses' safety, sanitation and convenience appeared to be positive, with respect to the conditions of location, 73.6% of the surveyed houses did not meet the requirements for comfort. The average area of each space indicated that the bed room was $12.09m^2$, the living room $14.38m^2$, the kitchen $8.96m^2$, the bath room $3.93m^2$, and the rest room $259m^2$. Then, 93.3% of the bed room had the doorsill. Also, 97.2% of the surveyed houses had retrievable space. The forms of the living room door were a hinged door(55.7%) and a sliding door(44.3%). The 43.4% of the finished material of the living room was wood which was highest. The cooking table forms of kitchen were mainly "ㄱ"-shaped(50.0%) and "ㅡ"-shaped(48.0%), and their average height was 815mm. The fuel used for kitchen was mainly the gas which accounted for 93.4%, but 95.3% of houses had no gas-warning devices. Most houses(77.4%) had an integrated type of bathroom and toilet. In addition, 63.2% houses had the stepped difference between the bathroom and other spaces. But they had no a sliding-prevention devices(not for 92.5%) or heating systems(not for 93.4%) in the bathroom.

• Proceedings of the KAIS Fall Conference
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• 2011.05b
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• pp.638-640
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• 2011

주방 등에서 사용하는 식칼은 음식물을 절단하는 경우 음식물이 식칼에 달라붙어 잘 떨어지지 않는 문제를 가지고 있다. 이로 인하여 식칼과 음식물이 쉽게 분리되지 않아 조리작업 및 조리시간이 많이 소요된다. 따라서 조리작업 및 조리시간을 단축하기 위하여 식칼에 음식물이 붙지 않아야 한다. 본 논문은 주방에서 사용하는 식칼의 문제점을 RPS-TRIZ를 활용하여 해결하였다.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.189-194
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• 2014

This study was conducted to evaluate microorganism contamination of food utensils and service facilities in school and to prevent hazards by food poisoning occurrence. As a result, the highest number of microorganism growth plate ($12.3{\pm}2.6$) was detected in total bacteria test plate, and also observed $10.3{\pm}3.9$ growth plates in Staphylococcus aureus test plate and $9.5{\pm}3.9$ growth plates in E. coli and coliform bacteria test plate. But we could detect to the lowest number of growth plates ($1.5{\pm}1.0$) in Vibrio test plate. We also assessed that floors were appeared to the highest microorganism contamination rate in food utensils and service facilities. Therefore, $4.5{\pm}0.6$ growth plates was detected in pre-operation floor and $4.3{\pm}1.0$ growth plates in floor. And high level of microorganism contamination also observed in tables as $3.3{\pm}1.0$ growth plates in cooking table and $3.0{\pm}0.0$ growth plates in dining table. The level of microorganism contamination of food utensils such as kitchen knife, cutting board, and food tray were lower than that in food service facilities. We analysed microorganism contamination according to purpose of use in kitchen knifes and cutting boards. The microorganism contamination rate in fish kitchen knife ($2.0{\pm}0.8$) and fish cutting board ($1.3{\pm}1.5$) were slightly higher than that of others purpose of use. As a result of microorganism identification, various strains of microorganism were contaminated in food service facilities and some strains could detected more than two times. Especially, Staphylococcus aureus was repeatedly identified in cooking table, trench, and kitchen knife. Bacillus cereus was identified in kitchen knife, and then Pseudomonas fluorescens and Pseudomonas aeruginosa were also detected in food utensils and service facilities as known to food spoilage microorganisms. Klebsiella pneumoniae was detected four times repeat, which widely distribute natural environment as normal bacterial flora but sometimes cause acute pneumonia. These results suggest that food utensils and service facilities are contaminated with not only major food poisoning microorganisms such as Staphylococcus aureus, but also food spoilage microorganisms. Taken together, strict personal hygiene control and efficient food service facilities management will be needed to enhance food safety in school feeding and to improve student health.

• Journal of the Ergonomics Society of Korea
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• v.26 no.3
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• pp.91-100
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• 2007

The purposes of this research are to survey work-related risk factors of musculoskeletal disorders(MSDs) in various departments and tasks at general hospitals in non-manufacturing sectors, and to use basic data derived from the survey results in preventing work-related MSDs in hospital workers. Investigation started in March of 2006 and continued for 6 months in 220 general hospitals at Seoul, Incheon, Kyeongi, and Kangwon area. Investigators visited and interviewed workers in hospitals to identify the presence of tasks of musculoskeletal burden, the investigation results of ergonomic risk factors required by the Occupational Safety and Health Law, statistical analysis from questionnaire for musculoskeletal symptoms, and major departments and tasks that have such risk factors. Twenty-seven percents of hospitals finished the investigation of ergonomic risk factors, and 69% did not do the investigation while remained 4% did not have such factors in their hospitals. The rank order of major departments that had such musculoskeletal burdens was kitchen rooms of 143, managing departments/computer rooms/dispensaries of 137, physical treatment rooms of 109, nursing departments of 96, radiological and clinical laboratories of 63. Eighteen hospitals that did not hold legal duties by the section 148 of labor minister decree practiced prevention programs of MSDs according to the labor-management cooperation. Nursing departments ranked in the first place for the numbers of musculoskeletal symptoms of 438. Managing departments/computer rooms/dispensaries, kitchen rooms, and medical treatment departments held 127, 52 and 45 symptoms, respectively. The magnitude order of physical symptom areas followed shoulder of 185, backs and waist of 166, hand wrists of 120, necks of 110, and legs/feet of 106. The departments and jobs that had major work-related ergonomic risks were patient transporting, central supplying, patient nursing (moving patients into wheel-chairs, changing of patient posture and sheet alteration), manual transporting, operation, and managing/computer departments.

• KIEAE Journal
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• v.5 no.4
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• pp.9-16
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• 2005

The purpose of this study is to analyze the safety issues with regard to architectural elements in housing. Causes of accidents and threats to health are reviewed for 'safety' aspects. Threats to health tend to draw more attention due to recent increase of SHS and its public perceptions. The majority of victims by accidents in residential houses are on juveniles aged under 14 in bathrooms and living rooms. Non-slip finish materials are recommended to floors for access and circulation and protective pads to furniture edges. Colored glass may increase the safety of the windows in the living room. Handles and non-slip mats will be a good addition for the safety. Human scale design of the kitchen system is mandatory and appropriate size of storages for hazardous equipment are to be provided. Passive air ventilation for better air quality by dwellers in residence is occasionally used whereas large-scale apartments provide mechanical ventilation to supplement the volume of fresh air. Since the internal air quality is proved one of the major causes of atopic and respiratory diseases, steady effort to achive better air quality utilizing appropriate materials, plants and equipment is mandatory. Frequent cleaning and the use of anti-fungus materials are necessary because House Dust Mites are believed to be one of main causes of such diseases.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.920-924
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• 2006

The microbiological safety of foodservice facilities and side dishes in 6 elementary schools and 6 universities in the Jeolla-do region was evaluated. The micro-aerosol evaluation of foodservice facilities including the kitchen, refrigerators, and freezers showed a comparatively high level of microbial contamination. In the microbial safety evaluation of cooking utensils and appliances, the total plate counts of serving tables, cutting boards, and food plates were comparatively high, but did not reveal significant counts of coliforms, Staphylococcus aureus, and Escherichia coli were both below the general limit of microbial contamination. The microbiological safety of the cooking utensils and appliances were satisfactory. In the microbiological safety evaluation of side dishes served at these foodservice facilities, microbial counts were generally below the limit of microbial contamination.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.99-118
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• 2000

This study attempts to identify the level of conflicts occurring between foreign and domestic chefs, and to suggest the way of controlling those conflicts in order to well manage human resources, foreign chefs. Based on the empirical research, the research findings shows that in terms of targeting and achieving objectives different level of conflicts are experienced when age, hotel type, position varies. For example. purchasing excessive foreign foods may cause undesirable stock which will lead to considerable loss. In order to overcome this problem the advantages of the chain-operated and the independent hotel's food purchasing system must be incorporated. Secondly, another conflicts arise when the architecture and system of a kitchen is different from what foreign chefs are familiar with. Kitchen architecture and system should be well-designed in terms of delivery channel, sanitation, safety, food control, banquet etc.. In developing menu, chefs often have different criteria in the scale of sweet and salt of a particular dish. Foreign chefs often blame his subordinates for not meeting his requirements without proper training or education. Finally, because of the different culture, communication as well as the lack of mutual understanding problem occur. Even though today is called global town. some chefs do not seem to open their minds to learn other developing countries' culture. In diversity management aspect, chefs need to put much effort to be aware of other countries' culture, history, political and economic situation. In prior to employing foreign chefs, the job enrollment and description must be prepared so as to minimize the conflicts, which otherwise will create poor job performance.

• Journal of Korea Game Society
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• v.17 no.4
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• pp.81-90
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• 2017

This paper focuses on the rewards, one of the elements(goal, competition, and reward) of gamification, and investigate the actual cases of its application to real variety shows. In this paper, I analyzed <2 Days and 1 Night> which offers trivial(general) rewards, and which offers special(unusual) rewards, and which offers "vernacular" rewards. Unlike specific rewards, abstract ones were estimated to bring about weak gamification effects. In Youn's Kitchen, however, the cast members felt that they received individual and subjective rewards despite its invisible rewards. And the show even reinforced the complete nature of its narrative structure. These results shows that real variety shows can have new and diverse reward structure.