• 대한가정학회지
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• 제37권10호
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• pp.43-54
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• 1999

The purpose of this study is to clarify the transition and terminology of sanitary spaces in Korean houses, based on the analysis of novels. The resets are as follows. The sanitary space huts been developed in all aspects including locations and facility levels. Duikan, Pyunso, Tongsi, Whajangsil, and Yoksil were the terminology of sanitary space that appeared often in the novels. Before 1930, the word most frequently mentioned was Duikan. Whajangsil and Yoksil appeared shortly between 1930-1750. Duikan, Pyunso, and Tongsi were presented again between 1950-1970. Whajangsil and Yoksil were substituted for most other words after 1980. Other than the usual function of sanitary space, these areas also used as hiding spaces and places where one could observe others secretly. The sanitary spaces in most novels were located behind kitchens, nearby fences or stables and were typically unpleasant places with a messy dung tub, no lighting system, and a shed-like construction.

• 환경위생공학
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• 제17권1호
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• pp.28-35
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• 2002

본 연구 목적은 계측저항이 없는 열선유속계를 이용하여 매립지 가스의 유량을 산정할 때 가스조성에 의해 발생되는 계측오차를 최소화할 수 있는 방안을 제시하고자하였다. Rotor meter와 가스조성 밀도를 이용하여 산정한 관 중심유속을 계측저항이 없는 열선유속계를 이용하여 구한 관 중심유속을 비교함으로서 계측오차를 측정하였다. 실험결과 열선 유속계와 rotor meter를 이용한 매립지 가스유속 계측오차의 최소화 방안을 통하여 매립지 가스유량의 오차 범위를 10% 이내로 최소화 할 수 있는 것으로 조사되었다.

• 보건교육건강증진학회지
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• 제15권1호
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• pp.79-95
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• 1998

The purpose of this study was to investigate the sanitation affairs of general restaurants. The questionnaire survey on the attitude and knowledge toward sanitation, the attitude for sanitary administration and the sanitary education was conducted against new 600 restaurateurs who were educated from June 20 to July 11, 1996, at the administration hall's division of Kyungsangbook-do in charge of food industry that offered regular sanitary education to new restaurateurs annually. And the visit survey on sanitary practice was also conducted over 93 restaurateurs who obtained the commercial license for food service business. The findings from the survey were as follows; In regard to food sanitation, some 87.1 to 88.3% got the right knowledge about the reason and precaution of food poisoning, food's frozen or cold-storage, and the disposal of products after expiration of validity term. But it was about 20.8% to 50.0% who knew right about major precaution, storage temperature in refrigerator, fermented milk product's storage temperature and validity term. There was therefore a necessity for education in food sanitation. 38.2% of the subjects placed an emphasis on sanitary storage of foodstuffs as the most important thing in sanitary management. 33.8% emphasized cooking sanitation. The environmental sanitation was counted as the most important thing by 19.2%, and personal sanitation of worker was counted by 8.8%. There was differences in what they thought the most important thing was, according to the respondent's educational level and cooker. 86.6% replied it necessary to improve the sanitary level. The respondents who were younger or had better educational level emphasized more the need for it. Concerning health examination, 90.2% replied it necessary. 81.4% answered the reason was because there was a potentiality Quests might be infected with contagious disease. 78.5% pointed the need for sanitary education, but respondents with higher educational level less emphasized its needs. As the reason for poor sanitation, restaurateur's poor awareness about it was most frequently pointed out, by 46.9%. Cooking sanitation was most frequently counted, by 38.5%, as the first thing to be improved. As the most critical point in sanitary education, 34.5% indicated food's sanitary Quality control 30.9% mentioned sanitary treatment of kitchen facilities and peripheral environment, and 27.1% emphasized the summary of the general food sanitation. 77.7% answered to correct immediately in case of violating the Food Hygiene Law, and 12.0% replied to correct in the same case if they would get the order from public official or administrative action would be taken. Respondents with higher educational level answered more to correct immediately. What they wanted the government office to do toward sanitary improvement was a fund aid an facilities and management which was pointed out by 38.9%, a periodical sanitary education by 26.3% and a on-the-spot guidance of sanitary officials by 22.3%. In view of the food service business's sanitary practice, the rate of wearing a sanitary clothes was 32.9% in city and 35.0% in county. The rate of hand-washing without soap or non-washing at cooking was 73.9%, 85%, respectively. The rate of personnel sanitation was 34.2% in city and 50.0% in county. These things indicated the sanitation was not well practiced. To improve the poor sanitary conditions of the food service businesses, it is recommended to offer institutional backing and financial aid from administrative office, and encourage restaurateurs to take pride in their job. and conduct the sanitary education effectively by sanitary education institution.

• 한국조리학회지
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• 제16권3호
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• pp.237-249
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• 2010

본 연구는 양질의 급식 제공과 학교 급식의 안전성을 확보하기 위하여 학교 급식 조리 종사원들의 위생 관련 실태와 위생 교육 내용을 분석하고 위생 관련 직무 및 체계적인 위생 교육을 효과적으로 실시하기 위한 방법을 모색하고자 연구되었다. 일반적인 연구 결과를 얻기 위해 서울 및 경기도 지역의 학교 급식 업무에 종사하는 급식조리사를 대상으로 표본조사를 실시했다. 아울러 가설검정을 위해 SPSS v14.0KO을 이용한 기초통계분석, 요인분석(Factor Analysis), 신뢰도 분석(Reliability Analysis)을 실시하였다. 요인분석 결과 얻어진 요인적재치를 이용한 회귀분석(Regression Analysis)을 통해 가설을 검증하였다. 학교급식 간 위생 관리 실태는 '중고등학교'의 급식소에서 '초등학교'보다 위생 관리 실태 수준이 더 높은 것으로 나타났다. 학교 급식 환경에 따라 위생 실천 방안으로 초등학교 급식 종사원에 대한 보다 세심한 관리가 요구되며, 특히 급식 규모가 500명 이하의 급식업소의 종사원의 실천 수준의 제고방안이 요구된다. 또한 외부에서 부정기적으로 실시하는 위생 교육이 내부에서 실시하는 위생 교육보다 효과적임을 알 수 있었다. 따라서 학교 급식 관계자는 급식 조리 종사원에 대한 위생관리 결과를 참고해서 교육 방안을 수립 및 실천한다면, 더욱더 안전한 식품을 학생들에게 보급할 수 있고, 나아가 학교 급식 발전에 기여할 것으로 사료된다.

• 한국지반환경공학회 논문집
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• 제10권1호
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• pp.15-23
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• 2009

본 연구의 목적은 사용종료 비위생매립지의 안정화 정도를 평가하고 안정화되지 않은 사용종료 매립지의 재정비 방안을 도출하는데 있다. 안정화 정도는 기존 사용종료 비위생매립지 21개소의 매립폐기물 시료를 채취하여 그 성상을 분석하여 평가하였다. 물리적 성상으로는 토사, 유기물, 가연성 및 불연성으로 분석하였다. 그 결과 매립폐기물 시료를 채취한 9개소의 비위생매립지는 사용종료 후 10년 이상 경과되었음에도 완전한 안정화가 이루어지지 않았으며, 사용종료 비위생매립지의 재정비가 시급함을 알 수 있었다. 비위생매립지의 물리적 성상중 토사 함량이 높았으며 가장 높은 함량은 89.96%이었다. 이와는 달리 위생매립지의 경우는 9.89~11.12%로 토사함량이 낮았다. 따라서 선별이적처리에 의해 회수된 토사는 재정비를 해야하는 비위생매립지의 복토재나 건설재료로의 재활용할 수 있을 것으로 평가되었다.

• 대한지역사회영양학회지
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• 제13권4호
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• pp.520-530
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• 2008

The purpose of this study was to investigate the characteristics of the foodservice management practices, the equipment ratio of sanitary facility/equipment, and dietitians' perceptions of (i) the barriers to sanitary management and (ii) the sanitary management performance level in the welfare institutions for the disabled in Korea. The survey was conducted during the period from September 7 to October 15, 2006. A total of 91 institutions(response rate 74.6%) were analyzed by using SPSS(windows ver. 14.0). The average number of meals served per day per an institution was 379. The majority(93.4%) of dietitians made decisions in procurement. The major part of the purchase was made through private contract. The factors affecting menu planning were nutrition, food preference, and cost, in the order of importance. Among the food items, fruits were infrequently served, while protein source foods and green leaf vegetables were almost daily served. The equipment ratio of sanitary facilities/equipment was 45%, which was relatively low. Most dietitians perceived 'limited availability of facilities and equipment' and 'the lack of support from financing department' as the major barriers in implementing a desirable sanitary system. Sanitary management performance in 'the food ingredient' was perceived as the lowest, while that in 'the uniform' showed the highest. The results of this study suggest that a proper supporting program on securing the facility/equipment and adequately trained employees are needed for successful sanitary management. Also, a more frequent supply of fruits for the disabled is recommended.

• 한국식품위생안전성학회지
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• 제1권2호
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• pp.121-131
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• 1986

우리나라 요식업소의 작업 환경 및 급식되는 음식의 위생 상태를 위생 점검표 및 미생물 검사 결과를 기초로 분석, 평가한 결과는 다음과 같다. 1) 주방 및 객실의 위생 상태와 음식점 종사자의 위생 습관은 잠재적 위험성이 존재하는 불량 상태로 평가되어 요식업소 경영자와 종업원의 위생 개념에 대한 교육이 절실히 요구된다. 2) 음식에 대한 미생물 분석 결과, 요식업소의 업종 및 규모에 관계없이 탕류와 같은 높은 온도에서 조리되는 음식의 미생물적 품질은 비교적 좋았으나, 여러 단계의 생산 과정을 거치거나 실온에서 장시간 방치되는 음식 및 차게 급식되는 음식은 미생물적 품질이 낮게 나타났다. 3) 음식의 준비와 조리 과정에서 사용되는 기구 및 용기, 배선시 사용되는 식기의 위생 상태는 미생물 검사 결과, 매우 심각한 상태로 즉각적인 시정이 요구된다. 4) 식품 취급습관 및 주방의 위생환경, 음식의 조리 온도 등은 급식되는 음식의 위생 상태와 유의적인 상관 관계가 있는 것으로 나타났다.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2010년도 추계 학술발표회
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• pp.1217-1224
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• 2010

These days, the maintenance of closed waste landfill come to the fore social problem such as legal maintenance period, after closed maintenance deposits, stability evaluation guides and environmental survey for closed landfill management. Therefore the many non-sanitary closed waste landfill has been removed by selection and transfer to sanitary landfill and incineration. When the remove the non-sanitary landfill, the pollution level of bottom soil was investigated by related government law. In this case study, the soil contamination survey was performed to evaluate the pollution level of non-sanitary closed landfill bottom soil. Based on this study, the pollution level of studied non-sanitary landfill bottom soil was content with related government law for third area(factory, parking lot, gas station, road, railroad use etc.).

• 한국의류학회지
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• 제34권1호
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• pp.167-174
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• 2010

This paper aims to examine the status of sizing specifications for disposable sanitary pads on the market and to offer information on product design that reflect the requests of consumer by gathering opinion through the practical experience of consumers. Seventy-six varieties of sanitary pads on market are measured and the evaluations of wearing comfort were investigated by the questionnaire and interview for sixty three varieties of sanitary pads. As a result, they were classified into five sizes related with length but vaguely related with thickness and width. Thickness is distinguished by the compressibility that is marked as slim or ultra slim by the same brand. However, there is no sizing consistency for all products. The result shows that there is some confusion for consumers to choose desired sizes, In addition, the perception of wearing is categorized into four factors that are product performance, size and fit, wearing feeling and margin of action, and adhesive property and wrapping. The manufacturing specifications for the sanitary pads on domestic market, the requests of consumers for sanitary pad design modifications, and proposals for follow-up studies were figured out through this research.

• 대한영양사협회학술지
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• 제9권1호
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• pp.22-31
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• 2003

The purposes of this study were to compare performance of HACCP-based sanitary management and sanitation knowledge of employees in some food services (hospitals, elementary school, industry) in Inchon. Therefore, the survey questionnaire consisted of general background, sanitation performance, sanitation knowledge evaluation. The subjects were 370 employees in hospital, elementary school, industrial food service. The statistical analysis of data was completed using SPSS program. The results were summarized as follows: 99.3% of surveyed employees were female. 95.7% of employees were attended sanitation education and 76.8% of them were educated once a month. Employees in school food service showed higher academic career than the other food service employees. The food service employees' performance level was high(4.48). The performance level of school employees was significantly higher compared to other food services(p<0.001). Average score of sanitation knowledge was 16.36/20. The school food service employees' knowledge 17.03 was also higher compared to other food services. There was no significant correlation between sanitary performance and knowledge for total score. But among items of sanitary performance, a personal hygiene and food sanitary was significantly correlated with sanitation knowledge. The results of survey imply that the suitable contents and methods of education and training must be developed. Also, Financial supports to install necessary sanitary facilities are very important in order to raise effectiveness of education.