• 한국식생활문화학회지
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• 제23권5호
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• pp.582-594
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• 2008

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

• 대한영양사협회학술지
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• 제10권2호
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• pp.246-257
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• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

• 대한가정학회지
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• 제25권4호
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• pp.73-83
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• 1987

This study was conducted to evaluted the industry foodservice management practices, and to suggest guidelines for the effective foodservice management. The results of the study can be summarized as follows: 1) Feeding numbers among the types of industry were varied widely, and foodservice personnels were insufficient when comparing with the feeding numbers. 2) Effective recording as well as management system were not fully established in menu planning, food production, assembly and service. Thermal retention equipments were not provided to control food quality. 3) Convenience food items such as frozen beef cutlet, hambergar patty, retail cuts of meat, and canned fish were seldom used. 4) Sanitary conditions of kitchen and dining areas were evaluated as unsatisfactory comdition. 5) Equiped rate of facilities in surveyed foodservice operations were 52.7 percentage of the required standards.

• 한국식품조리과학회지
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• 제7권4호
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• pp.103-109
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• 1991

The purpose of this study was to evaluate the foodservice management practices in day care centers in order to provide basic information and guideline for development of foodservice facilities standard model and sanitation manuals. Basic survey and evaluation were done for 24 day-care centers categorized in four groups. General foodservice management practies, status of equipment, and hygienic conditions were evaluated. The results of the survey showed the followings: the cost of lunch and the cost of interim snack varied very much among each group; development of standard recipe as well as purchase of foods were not done by an expert; the hygienic condition of kitchens and dining-room needed more attention for improvement; the sanitary practies of employees showed potential problems; kitchen facilites were not standardized, especially only 20.8% of the facilities were equipped with the three-compartment sink, which was regarded as essential.

• 한국식품위생안전성학회지
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• 제30권4호
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• pp.323-328
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• 2015

본 연구는 학교급식위생에 중요한 역할을 하는 조리종사자의 위생관리수행도에 도움이 될 수 있는 기초위생자료 제공을 위해 급식소의 일반사항, 위생교육에 대한 조리종사자의 태도, 그리고 위생관리수행수준의 관계를 규명하였다. 경남지역에 소재하고 있는 초 중 고등학교 급식소 23곳의 조리종사자 185명을 대상으로 데이터를 수집하고 분석한 결과, 급식운영형태에서는 직영보다 위탁이 위생관리 수행수준이 더 높게 나타났으며, 하루제공 끼니수 에서는 1식이 2식, 3식을 하는 집단보다 위생관리 수행수준이 더 높은 것을 알 수 있었다. 조리종사자의 위생교육 태도에 따른 위생관리 수행수준 차이를 살펴본 결과, 위생교육에 대한 태도가 좋을수록 위생관리 수행도가 높아짐을 알 수 있었다. 본 연구의 결과로부터 급식소의 일반사항과 학교 조리종사자의 위생교육에 대한 태도는 위생관리 수행수준을 결정하는 중요한 요인임이 밝혀졌다.

• 한국식생활문화학회지
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• 제31권6호
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• pp.573-586
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• 2016

The present study was conducted on 200 food handlers employed at restaurants with open-kitchens in Seoul to evaluate their food sanitation knowledge levels and practices. A majority of participants (88%) replied that open-kitchens are more hygienic than common kitchens due to the sanitary cooking process. The correct answer rate was 94.3% for sanitation of instruments and utensils and environmental sanitation, whereas food handling sanitation (66.8%) was ranked at the bottom among food sanitation knowledge. Total scores of food sanitation knowledge were significantly influenced by education level and ages of food handlers (p<0.001). Personal hygiene knowledge level of food handlers regarding institutional food service was higher than that of food handlers at restaurants and bakeries (p<0.001). Food sanitation practices scores showed significant differences in personal hygiene (p<0.001) and environmental sanitation (p<0.05) according to certificate possession. As the result of correlation analysis between food sanitation knowledge and practices, there was no significantly positive correlation, whereas a significant positive correlation was observed between knowledge of food handling and personal hygiene practices (p<0.05). The results show need for improvement in both knowledge and practice levels of open-kitchen food handlers. Consistent and customized food sanitation education program should be developed to protect against food poisoning at open-kitchen restaurants.

• 의학교육논단
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• 제18권2호
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• pp.99-105
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• 2016

The purpose of this study was to inquire into the knowledge of medical students on the Middle East respiratory syndrome (MERS) and evaluate whether infection prevention education impacts students' level of knowledge and individual hygiene practices. This study also investigated the route by which medical students obtain disease-related information. The study involved a survey conducted in August of 2015 at two medical schools in Busan. In the first year to fourth year, a total of 345 students are enrolled (111 students in A school and 234 students in B school). Before the study was carried out, university A performed infection prevention education related to MERS, but B did not. We used self-developed questionnaires to survey the demographic characteristics, routes of acquisition of MERS information, degree of knowledge of MERS, educational satisfaction, and personal hygiene practices before and after education. Knowledge level differences according to gender and year in school were not statistically significant. Students obtained their information about MERS from various news media sources and the Internet, and through social network sites. Students practiced sanitary control behaviors in an average of 2.2 manners (standard deviation=0.95). The level of knowledge of MERS revealed a positive correlation with the frequency and total numbers of personal hygiene practices. This finding suggests that the infection prevention education program played a role in knowledge acquisition and personal hygiene practices for the medical students. In order to provide accurate and reliable knowledge of disease and preventive health behavior to medical students, continuous and well-planned education programs are necessary.

• 환경위생공학
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• 제10권1호
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• pp.86-96
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• 1995

Alum recovery has recently gained more attention because many water utilities need to improve their sludge handling and disposal practices. As part of an overall sludge management program recovery can reduce the amount of solids and allow for reuse of the recovered Alum as a coagulant. This study was examined the effectiveness of Alum recovery from the Sludge at the D water treatment plant in Kwangju city. The results were summarized as follows 1. Alum recovery was obtained sufficiently acidification(An optimum condition was pH2-3) With $H_{2}SO_{4}$ to settled sludge. In this case recovered liquid Alum from sludge of 2.1% solids concentration at pH 2.1 was contains Aluminum $1,602mg/{\ell}$(as $Al_{2}O_{3}$ 0.3% ) and other metal of low level. 2. It was an optimum condition to all reuse of recovered Alum as a coagulant that rate of Commercial Alum:Recovered Alum=$14{\mu}{\ell}/{\ell}{\;}:{\;}200{\mu}{\ell}/{\ell}$ In a result of Jar Tests. 3. It was a result of Alum recovery from sludge, the reduction effect of amount of solids was about 57.4%. 4. If all recovered Alum were reused the reduction effect of solid wastes disposal cost and chemical drug's cost was about 22%.

• 한국식품조리과학회지
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• 제20권1호
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• pp.63-75
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• 2004

This study was conducted to establish the hygiene standards for chicken entrees (deep-fried breast chicken, chicken and potato in red pepper paste and smothered chicken) served with in 3 different elementary school lunch programs during 2002. The study evaluated the layout characteristics of the food facilities, and determined the physical and microbiological hazards for the production of chicken entrees based on the HACCP(Hazard Analysis Critical Control Point) system. The kitchen layouts needed to be remodeled for the separation of soiled and clean work areas. The pH values for all items were over 6.0, which require careful attention. The microbial assessments of 3 chicken items revealed that the TPC, coliforms and Staphylococcus aureus were within normal ranges, but Salmonella was found at several stages in the production of all products, with the exception of smothered chicken. The bacterial counts of the kitchen utensils and cooks' hands exceeded acceptable limits, and workers' sanitary practices were poor in terms of sanitary handling and holding of foods and utensils. The CCPs determined related to the steps of receiving, cooking and breaking of egg shells. From our findings, it is recommended that chicken entrees should be prepared and served very carefully, as salmonella was detected at several stages during meal production, and the aim of the HACCP system is to secure against food-borne illnesses due to reckless school food service operations.

• 수산해양기술연구
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• 제46권4호
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• pp.466-475
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• 2010

This study intends to present a direction for the better reforming of fishers'onboard living conditions and proposals for preparing for ratification of the Work in Fishing Convention by means of making a comparison between standards on recent national fishing vessel accommodation facilities and standards on the Work in Fishing Convention and Its Recommendation, 2007, ILO. For the most part of standards on national fishing vessel accommodation facilities are somewhat insufficient to satisfy the provisions in Annex III of the Convention. Considering by items on fishing vessel accommodation facilities, the standards on insect protector, noise and vibration, heating and air conditioning, lighting, persons per sleeping room, recreational facility are not provided in national law. Headroom, separation of accommodation, sleeping room floor area, mattress size, mess room, galley and food storage are partially sufficient for the Convention. In case of sanitary facilities, national standards are not sufficient for the Convention. The other side, facilities related safety of ship and crew such as emergency escape etc., are fully sufficient for the Convention. These insufficiencies caused by different types of fishing vessel depend on originality of fishing method and practices. In the comparison between equivalent tonnage about vessel's length on convention and calculated tonnage of national existing fishing vessel, the difference are 226tons about length 24m and 501tons about length 45m. For that reason, headroom, persons per sleeping room, cabin of sicker and injured, sanitary facilities may decide to use gross tonnage in place of length (L) and the alleviating measure basis of convention. But in case of standards on sanitary facilities which are unsufficient for the Convention, specially in coastal fishing vessel length basis should be adopted with alleviating basis for less than length 24m.