• International conference on construction engineering and project management
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• 2022.06a
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• pp.525-532
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• 2022

Accidents at construction sites in Korea account for more than half of all industrial accidents. To solve this problem, a policy to strengthen safety education was implemented to ensure the safety of workers. However, it was analyzed that there is a high possibility of accidents because workers did not receive proper safety information for each risk factor due to general lecture-style education. In addition, statistics show that the accident status of workers with fewer years of period is high, indicating that a customized information delivery method needs to be proposed for unskilled workers with fewer years of period. Research on the importance of education has been conducted, but no information delivery method has been identified. For unskilled workers to effectively receive safety information, appropriate delivery formats (text, photos, illustrations, 4D-BIM, 360-based panorama, video, animation) were analyzed, and a new method of education was proposed. If customized safety information is provided according to this proposal, effective information delivery to unskilled workers will be possible, and it is expected to be verified in various ways.

• Journal of the Korea Institute of Building Construction
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• v.15 no.6
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• pp.621-629
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• 2015

Construction worker safety and safety training continue to be main issues in the construction industry. In order to promote safety awareness among workers, it is imperative to develop a more effective and efficient safety training. This study compared two methods in construction worker safety training: 1) a conventional lecture and 2) 3D simulation through Building Information Modeling. Both training methods included the same contents, a selection of safety standard and guide suggested by Occupational Safety and Health Agency and the Korea Occupational Safety and Health Agency; the contents were then produced into two types of training methods. A survey was conducted targeting on safety managers, in which the managers evaluated lifelikeness, active learning and enjoyment that each of training methods can promote. The results of the survey showed that innovative method using 3D simulation was more effective than conventional lecture method in terms of its lifelikeness, active learning and enjoyment. This study will provide implications that innovative method using the virtual reality is more effective than conventional lecture method.

• Journal of the Ergonomics Society of Korea
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• v.36 no.2
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• pp.157-168
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• 2017

Objective: This study aims to understand the motorcycle accident characteristics of food delivery workers and to present basic guidelines on accident prevention through accident. Background: It is known that food delivery workers have a high ratio of self-employed and youth workers, and occupations with frequent disasters. Therefore the occupation is known to really be in need of accident prevention policy. Method: This study analyzed the data of motorcycle crashes of 1,310 food delivery workers that have been approved as on-duty industrial crashes since 2015. The accident characteristics were examined by dividing them into driver related factors and accident related factors. Results: Among the motorcycle crashes of food delivery workers, 99.2% of the victims were males, 82.6% had less than six months of work experience. 76.2% of the victims were employed by the companies with less than five workers. In addition, there was a difference in accident characteristics according to age, type of cuisine, accident time of the day, injured organs and injured body part. Conclusion: The results of this study can be used as baseline data to devise systematic measures to prevent motorcycle crashes of food delivery workers. Application: Preventative measures for novice young part time workers including safety education/training need to be established.

• Safety and Health at Work
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• v.7 no.4
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• pp.340-346
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• 2016

Background: safety and healthy working environment has received numerous research attention over the years. Majority of these researches seem to have been conducted in the construction industry, with little attention in the health sector. Nonetheless, there are couple of studies conducted in Africa that suggest pressure in hospitals. Therefore the aim of the study was to examine how pressure influence safety behavior in the hospitals. With reference to the relevance of safety behavior in primary health care delivery, there was the need for the study. Method: Data was obtained from 422 public hospital employees. Respondents were assured that all information would be kept confidential to increase the response rate and acquire more accurate information. Collection of questionnaires from participants took four weeks (20 working days), after which the data was analyzed. Results: The result of the study showed that work pressure correlated negatively with safety behavior. General safety climate significantly correlated positively with safety behavior and negatively with work pressure, although the effect size for the latter was smaller. Hierarchical regression analysis showed management commitment to safety to moderate the relationship between work pressure and safety behavior. Conclusion: When employees perceive safety communication, safety systems and training to be positive, they seem to comply with safety rules and procedures than voluntarily participate in safety activities.

• Journal of the Society of Disaster Information
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• v.19 no.1
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• pp.161-172
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• 2023

Safety education delivered to construction workers in a lecture manner has limitations in concentration and immersion, so delivery power and interest are low. In order to improve unstable behavior through education and prevent safety accidents, it is necessary to change the paradigm to hands-on education. Purpose: Experiential safety education aims to contribute to preventing accidents for construction workers by quickly recognizing risks, improving emergency response skills, and verifying the effectiveness of pre- and post-learning. Method: Based on a survey of workers who experienced the same work environment as the actual construction site, an opinion survey on the pre- and post-safety experience education and a variable measurement tool were planned, and a research hypothesis was established. Results: The Bayesian theory and MC simulation analysis were used to analyze the structural equation model, and the change in construction worker behavior was confirmed through the intended safety (A), non-experiential education in the sub-area of anxiety (B), average, standard deviation, and minimum and maximum values. Conclusion: The effect of education and industrial accidents are reduced only when construction workers are motivated to participate.

• Korean Journal of Construction Engineering and Management
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• v.22 no.5
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• pp.3-16
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• 2021

The purpose of this study is to verify the practical effectiveness of the constructivism education theory in building information modeling (BIM)/integrated project delivery (IPD) collaboration education by determining education methods that are most relevant to collaboration in the interaction process. We propose a BIM training model that enhances students' satisfaction in class and collaboration. We aim to identify interrelationships between BIM collaboration education and constructivism theories, examining constructivism methods in BIM/IPD classes to discern which are the most suitable for improving and enhancing collaboration and the proposed education model.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.69-74
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• 2013

This study has been performed for 150 days from February 1 - June 31, 2012 aiming at analyzing biologically hazardous factors in order to develop HACCP system for the vinegared pickle radishes. A process chart was prepared as shown on Fig. 1 by referring to manufacturing process of manufacturer of general vinegared pickle radishes regarding process of raw agricultural products of vinegared pickle radishes, used water, warehousing of additives and packing material, storage, careful selection, washing, peeling off, cutting, sorting out, stuffing (filling), internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, E. coli O157:H7, Clostridium perfringens, Yeast and Mold before and after washing raw radishes, Bacillus cereus was $5.00{\times}10$ CFU/g before washing but it was not detected after washing and Yeast and Mold was $3.80{\times}10^2$ CFU/g before washing but it was reduced to 10 CFU/g after washing and other pathogenic bacteria was not detected. As a result of testing microorganism variation depending on pH (2-5) of seasoning fluid (condiment), pH 3-4 was determined as pH of seasoning fluid as all the bacteria was not detected in pH3-4. As a result of testing air-borne bacteria (number of general bacteria, colon bacillus, fungus) depending on each workplace, number of microorganism of internal packing room, seasoning fluid processing room, washing room and storage room was detected to be 10 CFU/Plate, 2 CFU/Plate, 60 CFU/Plate and 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of general bacteria and colon bacillus was represented to be high as 346 $CFU/Cm^2$ and 23 $CFU/Cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, colon bacillus was not detected in all the specimen but general bacteria was most dominantly detected in PP Packing machine and Siuping machine (PE Bulk) as $4.2{\times}10^3CFU/Cm^2$, $2.6{\times}10^3CFU/Cm^2$, respectively. As a result of analyzing above hazardous factors, processing process of seasoning fluid where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and threshold level (critical control point) was set at pH 3-4. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.79-84
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• 2014

This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material, storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate count was $4.7{\times}10^4CFU/g$ before washing but it was $1.2{\times}10^2CFU/g$ detected after washing. As a result of testing airborne bacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number of microorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate, 60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standard plate count, Coliform group and Staphylococcus aureus was represented to be high as $6{\times}10^4CFU/cm^2$, $0CFU/cm^2$ and $0CFU/cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was not detected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kier tray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as $8.00{\times}10CFU/cm^2$, $3.0{\times}10CFU/cm^2$, $4.3{\times}10^2CFU/cm^2$, $7.5{\times}10^2CFU/cm^2$, $6.0{\times}10CFU/cm^2$, $8.5{\times}10^2CFU/cm^2$ respectively. As a result of analyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical control point) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.