• 대한영양사협회학술지
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• 제14권4호
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• pp.382-395
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• 2008

This study was conducted to evaluate the sanitary performance and knowledge of elementary school foodservice employees. The specific aim of this study was to decipher why employees cannot apply learned knowledge to real work situations. In total, 437 foodservice operation employees attended a regular sanitary education program under the auspices of Seoul Gangdong and Gangseo district offices. The five sanitary practice performance evaluators included personal hygiene, ingredient control, process control, safety management, and sanitary education. These dimensions were self-evaluated using the Likert 5-point scale. Collected data were subjected to descriptive and comparative analysis using SPSS (Version 12.0, SPSS Inc., Chicago, IL, USA) statistical package. The main results are summarized as follows: 93.6% of the respondents were women and 57% were aged between 40$\sim$49. Total mean score of the five sanitary performance evaluators was 4.73 for elementary school. Ingredient control score was 4.86, process control 4.80, and personal hygiene 4.79. But the sanitary education field score was 4.48, which was significantly lower than the total mean score. Safety management score was 4.73. The main source of sanitary education for school foodservice employees was verbal education.

• 환경위생공학
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• 제13권3호
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• pp.43-51
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• 1998

This study presents a numerical method for calculating gas flow around a sanitary landfill gas vent, when gas flows by pressure. The method described is a three-dimensional compartmental model and includes methods to determine the dimensions for the model. Using the numerical method, controll of press and gases flowing out to the air through final cover soil, and degine of sanitary landfill gas vents.

• 대한영양사협회학술지
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• 제20권4호
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• pp.296-305
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• 2014

This study evaluated the effects of sanitary education administered to elementary and middle school foodservice employees with work experience. The subjects of this study were 360 school foodservice employees in Gyeonggi-do during August, 2010. Sanitary education and awareness were assessed using three major dimensions: food sanitation (six items), personal hygiene (five items), and environmental sanitation (three items). Each dimension was categorized according to several items in the form of a self-evaluated Likert 5 point scale. The data were analyzed using SPSS WIN Version 12.0 package. The results showed that employees who worked for 5~10 years in the foodservice industry scored better in three dimensions before sanitary education compared to other groups. After sanitary education, all employees scored better in food sanitation than before, and employees who worked less than 5 years scored better at personal hygiene dimension than other groups. For environmental sanitation, employees who worked for 5~10 years scored better than other groups. Employees who worked for more than 10 years scored worse before and after sanitary education but scored highest for sanitary awareness. Employees between the ages of 31 and 40 showed significantly different scores before and after sanitary education.

• 한국의상디자인학회지
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• 제15권3호
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• pp.41-50
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• 2013

This study aims to contribute to development of sanitary pad meeting customers' requirements by examining types, sorts, sizes and specifications of cloth sanitary pads currently sold in the market, and the results are as follows. First, with respect to materials of inside cloth of cloth sanitary pads, in most cases, 100% cotton knit was used as materials of the inside cloth and the pads were finished with knit cotton(including organic cotton) and woven cotton bias. Second, for the structures of the cloth sanitary pads, the Jacquard knits in the shape of beehive or waffle are mostly used. Third, the sizes of cloth sanitary pads were classified with 7 sorts were discovered that can be divided into liner, small-size, medium-size, large-size, overnight, extra overnight, accounting for the most percentage among cloth sanitary pads. Fourth, 11 sorts among cloth sanitary pads whose front and back shapes are the same were discovered, accounting for the most percentage. Fifth, cloth sanitary pads can be largely classified into a wing type, all-in-one type and insertion type, which includes subsidiary absorption layer. 9 sorts were wing types and all-in-one types, accounting for the most and percentage. Compared with the scope of the market for women's articles, there is no relevant study, so this study is expected to provide basic materials for women's articles and contribute to development of environment-friendly products as an alternative to a disposable sanitary pad which not only causes environment pollution but also has bad effects on women's health.

• 한국식품영양학회지
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• 제21권3호
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• pp.355-365
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• 2008

The purpose of this study was to investigate the food sanitation awareness and performance of foodservice industry employees. Based on a literature review, a questionnaire was developed to identify the food sanitation education, experience, knowledge, and food sanitation practices of the employees. A total of 376 Korean food industry employees participated, and there were 344 usable questionnaires. In the analysis of food sanitation knowledge, the statements "clip fingernails short and do not use nail polish", and "if feeling sick, even with a minor cold, speak to your supervisor immediately", had the highest and lowest percentages of correct answers, respectively. In assessing employee sanitary management practices, many correctly acknowledged "clip fingernails short and do not use nail polish" and "wash hands after using the toilet", which received high scores; however, "use hands to pick up ice" and "if feeling sick, even with a minor cold, speak to your supervisor immediately" had low scores. The sanitary knowledge and practice levels of the employees were not significantly different according to gender, age, work area, job title, or duration of duty. Among the surveyed industries, employees of special restaurants had the least sanitary knowledge(p<0.05) and practice scores(p<0.001). Employees who had worked for $1{\sim}3$ years presented the least sanitary management practice level scores(p<0.05).). In addition, college students and participants without hygiene educational experience showed the least levels of sanitary knowledge(p<0.01). Scores for sanitary management practice were higher when hygiene education was regularly conducted more than once per month. Employees showed significantly higher knowledge and sanitary management practice levels when they were required to use a sanitary checklist(p<0.001), and employees who were trained in HACCP had significantly higher sanitary checklist scores(p<0.05). In foodservices that applied HACCP, the employees showed higher knowledge and sanitary management practice levels(p<0.001).

• 환경위생공학
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• 제13권2호
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• pp.82-87
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• 1998

The opening temperature of emit heat, caloric value and decomposition hear were investigated by DSC & TGA in order to find the hazard of sanitary feed-stuff, also explosion hazard of dust was observed with electrical ignition after fodder dispersion by compressed air. Then opening temperature of emit heat of supporting gas. $O_{2}$ was much lower than inert gas. Ar. and caloric value increased 20. and the particle size of sanitary feed-stuff were appeared fire or explosion at 50/60 mesh and 60/80 mesh.

• 한국식품영양과학회지
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• 제42권7호
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• pp.1139-1147
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• 2013

본 연구는 학교급식소 조리종사원의 위생지식과 위생관리 수행도 간의 관계를 분석하기 위하여 수행되었다. 2011년 5월 13일부터 6월 10일까지 창원시 진해구에 소재하고 있는 초 중 고등학교 32개 학교의 조리종사원을 대상으로 300부의 설문지를 배부하여 총 276부가 회수(회수율 92%)되어 최종 분석에 사용되었다. 본 연구의 결과는 다음과 같다. 첫째, 조리종사원의 위생지식의 평균 점수는 16.60점(20점 만점 기준)이었다. 조리사 자격증 유무(P<0.05), 학교형태(P<0.001), 일일 급식횟수(P<0.001)에 따라서는 위생지식이 차이를 보여 조리사 자격증이 있는 집단이 위생지식 수준이 높았으며, 고등학교의 위생지식 수준이 초 중학교의 위생지식 수준보다 높았고 하루 2 3식을 제공하는 학교가 1식 제공하는 학교보다 위생지식 수준이 높았다. 둘째, 전체 위생관리 수행도는 4.77점(5점 척도 기준)이었으며, 영역별로는 교차오염(4.88)> 배식관리(4.83)> 채소소독관리(4.81)> 세척관리(4.77)> 냉장 냉동관리(4.72)> 개인위생 관리(4.69)의 순으로 나타났다. 그리고 조리사 자격증 소지 여부(P<0.05), 1일 학생 급식인원수(P<0.001), 일일 급식횟수(P<0.05)가 전체 위생 관리 수행도에 영향을 미치는 것으로 분석되었다. 즉 조리사 자격증을 소지한 집단이 미소지 집단보다 위생관리 수행도가 높았으며, 1일 학생 급식인원수 701~1,100명인 집단이 700명 이하인 집단보다 수행도가 높았고, 1일 급식회수가 2 3식인 집단이 하루 1식을 제공하는 집단보다 수행도가 높았다. 셋째, 위생지식과 위생관리 수행도의 관계 분석 결과 우선 위생지식 점수 수준이 높은 집단의 위생관리 수행도가 평균 4.85로 나타나 위생지식 점수 수준이 낮은 집단(4.66)에 비해 위생관리 수행도가 더 높음을 알 수 있었다(P<0.001). 또한 위생지식은 위생관리 수행도와 정적인 상관관계를 가지는 것으로 나타나 위생지식이 높은 조리종사원이 위생관리 수행도가 높다는 것을 알 수 있었다. 위생지식이 위생관리 수행도에 미치는 영향을 분석하기 위해 회귀분석을 실시한 결과 회귀모형의 설명력은 17.6%로 회귀식은 통계적으로 유의한 것으로 분석되어(P<0.001) 위생지식이 위생관리 수행도에 유의한 정(+)의 영향을 미치는 것을 알 수 있었다. 즉 학교급식 조리종사원의 위생지식이 높을수록 위생관리 수행도가 높아지는 것이다. 본 연구 결과를 근거로 하여 다음과 같은 제언을 하고자 한다. 첫째, 조리사 자격증이 있는 경우와 일일 배식횟수가 2 3식인 조리종사원의 위생지식이 높게 나타났으므로 조리사 자격증이 없는 경우와 배식횟수 1식인 종사원에 대한 교육이 좀 더 집중적으로 이루어져야 할 것이다. 둘째, 급식위생에 있어 제일 중요하다고 강조한 개인위생 영역이 다른 영역보다 수행도가 낮게 나타났으므로 향후 경남지역 학교급식 조리종사원 대상 위생교육 시 개인위생에 대한 비중을 높여야 할 것이다. 셋째, 조리사 자격증이 없으며, 학생수가 적고 일일 배식횟수가 적을수록 위생관리 수행도가 낮게 조사되었으므로 이들을 위한 반복적인 위생교육이 이루어져야 할 것이며, 동시에 심도 있는 연구를 통해 낮은 수행도의 원인을 밝혀 개선시켜야 할 것이다. 넷째, 위생지식이 위생관리 수행도에 영향 미치는 것이 밝혀졌으므로 향후 지속적이고 반복적인 위생교육의 실시를 통하여 학교급식 조리종사자의 위생지식 수준의 향상이 이루어질 때 궁극적으로 위생관리 수행도의 향상을 기대할 수 있을 것이다.

• 환경위생공학
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• 제6권1호
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• pp.1-6
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• 1991

• 환경위생공학
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• 제2권2호
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• pp.33-37
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• 1987

• 한국식품조리과학회지
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• 제11권3호
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• pp.274-281
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• 1995

This study was conducted to evaluate food sanitary practices of employees of university and industry foodservices in Seoul and Pusan areas. The subjects consist of 126 and 157 employees in university and industry foodservices, respectively. The questionnaire was used in this study as a survey method. The results are as follows: The majority of employees (88.0％) have once at least received food sanitation education and 68.8％ of them have been monthly educated; The employees of industry foodservices were more frequently educated in sanitation than those of universities. Also, the former had a significantly higher mean rating score on the employees＇food sanitary practice than that of the latter; The mean ratings of the knowledge and practice for the total employees＇food sanitary were 9.28/15.00 and 131.97/150.00, respectively; The higher mean rating group (over 9.0) for the food sanitary knowledge showed a significantly higher rate in the food sanitary practice than that of the lower group (below 9.0); The employees, who were educated in the food sanitation. received significantly higher rates of the food sanitary knowledge than those of the uneducated employees; The frequency of the sanitation education for the employees was positively correlated (P＜0.01) with the rating of the food sanitary practice.