• 한국식품영양과학회지
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• 제28권4호
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• pp.942-947
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• 1999

This study was conducted to evaluate sanitary practices of employees in business & industry foodservice operations of Pusan and the Kyung Nam areas, and to suggest a guideline for an effective sanitation training program. The questionnaire was used in this study as a survey method. Questionnaire were administered to 246 employees. The results were as follows. 55.3% of employees have had regular(monthly) food sanitation education. The mean rating of food sanitary knowledge for all employees was 65.9/100. When the education level was higher and the age younger, the mean rating of was also higher. Among the ratio of correct answers for food sanitary knowledge areas, a equipment sanitation was the highest (80.5%), and time temperature was the lowest(45.3%). The mean rating of sanitary procedures for food storage was 4.80/5.00, pre preparation 4.04/5.00, personal hygiene 3.54/5.00, equipment sanitation 3.20/5.00, and food preparation 2.56/5.00. Employees regularly educated in food sanitation rated significantly higher for food preparation than those who were of irregulary educated. The higher mean rating group(over 66) for the food sanitary knowledge showed significantly higher rates in sanitary procedures(food preparation, equipment sanitation, and personal hygiene) than that of the lower group(below 65). The practice of personal hygiene was positively correlated (p<0.001) with sanitary concept and food preparation, among the food sanitary knowledge areas.

• 한국식품위생안전성학회지
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• 제20권2호
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• pp.103-113
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• 2005

Sanitary codes of retail ffod establishment of Korea, Japan, China, and America were reviewed in order to figure out the differences of the codes. The codes of Korea & Japan are similar in many aspects. The code of America regulates food safety procedures in detail and are easy to interpret. The code of China is broad and not specific in the procedures. Korean code deals with many administration affairs and Japanese code deals with food test and business. Chinese code also deals with administration and standards. American code defines 90 different terms while the codes of rest of the countries define only few terms. For sanitization American code specifies the procedures in specific terms in detail but others do not specify the procedures. For facilities, the American code specifies location, material and procedures but other codes also specify the material but the contents of the codes are not so much specific to compare with American code.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1398-1404
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• 1999

The purpose of this study was to investigate the sanitary management procedures of foodservice in elementary schools in Pusan area. The questionnaire which were administered to 189 dietitians was used in this study as a survey method. The results were as follows. Mean total length of employment for dietitians at school foodservice was 3.7 year. The mean serving scale was 1,052 meals. Meals were served at classroom 63.5%, lunchroom 23.8%, and classroom＋lunchroom 12.7% of the schools. The mean time span required of meal delivery was 31.5min at the classroom serving place. Regarding total mean score of sanitary management procedures, time temperature was 3.48/5.00, personal sanitation 4.20/5.00, equipments and facilities sanitation 3.92/5.00. The mean score of the pre preparation was 3.91/5.00 for time temperature management procedure, those of food purchasing and receiving, food storage, food production, meal. assembly.trasnportation service, and hot.cold holding were 3.83/5.00, 3.82/5.00, 3.71/5.00, 3.25/5.00, 2.30/5.00 respectively. The higher age group(31

• 한국수정란이식학회지
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• 제1권1호
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• pp.28-34
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• 1986

• 동아시아식생활학회지
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• 제19권2호
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• pp.301-309
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• 2009

This study investigated school food service employees' recognition of sanitation and sanitary education in the Kyunggi area of Korea. In terms of personal hygiene, over 90% of the food service employees acknowledged personal hygiene and regarded it as important. Inspection of personal hygiene before cooking occurred "everyday" (85.5%); however, 17.2% continued cooking after dissatisfactory personal hygiene was identified. The food service employees thought that contaminated food materials (35.3%) was the biggest cause of foodborne illness. Approximately 71.4% of the respondents answered that sanitation education and testing related to cooking were conducted "once every month". In addition, 56.4% answered that education on cooking sanitation was "lots of help" and 36.3% answered it was "very helpful". Upon examining the food service employees' awareness about cooking sanitation over 90% were aware of sanitary cooking methods, and 46.1% responded that their biggest difficulty in performing sanitary cooking procedures was excessive work duties due to a lack of food service employees.

• 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.

• 한국식품위생안전성학회지
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• 제16권1호
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• pp.1-10
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• 2001

본 연구는 대학 및 사업체 급식소의 위생관리 실태를 파악하고 HACCP 시스템 구축을 위한 기초자료를 얻고자 하였다. HACCP의 원리에 준하여 평가가 가능하도록 고안된 설문자료로서 부산지역 대학 및 사업체 급식소 93개소(대학 21개소, 사업체 72개소)를 대상으로 음식의 각 급식 단계(구매 및 검수단계, 식재료 저장단계, 조리단계, 조리 후 보관단계, 배선 및 배식단계)에서의 온도와 시간적 관리, 조리종사윈의 개인위생과 시설 및 기기에 대한 위생관리 수행 수준의 현황을 조사하고 그 결과를 분석하였다. 조사대상이 되었던 대학 및 사업체 급식소의 평균 급식수는 1038식이었고 조리종사원 1인당 담당하는 평균 급식수는 83식이었다. 대학 및 사업체 급식소 전체의 위생관리 평균 수행 수준은 급식단계별 온도와 시간적 관리는 3.48점, 조리종사원 개인의 위생관리는 3.76점이었으면 시설 및 기기의 위생관리가 3.27점으로 낮은 수준을 나타내었고 급식단계별 온도와 시간적 관리 중에서는 조리 후 보관 단계가 3.05점으로 가장 낮았다. 대학 급식소는 급식단계별 온도 및 시간적 위생관리 수행 점수가 사업체 급식소의 경우보다 유의적으로 낮았고(p<0.05) 특히 식재료의 저장단계, 조리단계, 조리 후 보관단계, 배선과 배식단계의 위생관리 수행 수준이 유의적인 차이를 나타내었다(p<0.01). 급식규모별 위생관기 수행 수준을 평가한 결과 901식 이상의 급식소의 경우가 조리종사원 개인위생 4.01점, 설비 및 기구 위생 3.44점으로 900식 이하의 급식 소보다 유의적으로 높았다(p<0.05). 조리종사원 1인당 담당 급식수에 따른 차이는 급식단계 중 저장단계에서 1인당 51식이상의 점수가 50식 이하의 점수보다 유의적으로(p<0.05) 높았던 것을 제외하고 유의적인 차이는 없었다. 영양사의 연령이 증가할수록 급식소 위생관리의 수행 수준이 증가하는 경향을 나타내었고 급식단계별 온도와 시간적 관리, 조리종사원 개인의 위생관리와 설비 및 기구의 위생관리에서 31세 이장의 수행 점수가 25세 이하보다 유의적으로 높았다(p<0.05). 경력이 많을수록 위생관리의 수행 수준은 증가하였고 4년 이상의 경력을 가진 영양사는 2년이하 경력의 영양사보다 급식단계별 위생관리와 시설 및 기기의 위생관리의 수행 수준이 유의적으로 높았다(p<0.05).

• Nutritional Sciences
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• 제5권2호
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• pp.103-110
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• 2002

In Korea, the school foodservice program has been expanding rapidly in recent years, partly as a result of increased government support. With the growth in the number of schools offering foodservice programs, food safety and sanitation concerns have been increasing. To assist with program improvement, a situation analysis was carried out, with the focus on equipment and sanitary management of school foodservice programs under flour different management systems. A questionnaire was mailed to the foodservice directors of 234 randomly selected schools chi[h included elementary, middle and high schools at the national level. Among them, one hundred and sixty-five responses reasonably completed were used for the analysis. This study classified each school's foodservice management into one of four types : independent-conventional, independent-commissary, contract-conventional, and contract-delivery. The results show that the monitoring of employees' health and personal hygiene, and employees' sanitary education was well conducted, but that the sanitary education of the voluntary parent workers was largely ignored. Eighty-six percent of the schools had their drinking water tested for sanitation, and the results showed that more effort is needed in careful management of drinking water in order to prevent foodborne illnesses and bacillary dysentery. In general, contract management showed lower scores in foodservice equipment and their efficiency, compared with independent management. A relatively high number of schools on the contract-delivery management system employed nurses and leachers instead of dietitians and foodservice directors. The adoption of the HACCP (Hazard Analysis Critical Control Point) system was lowest in contract-conventional and contract-delivery management systems, and highest in elementary schools using the independent-conventional system.

• 한국식품위생안전성학회지
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• 제11권3호
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• pp.177-187
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• 1996

Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforms. The results of the study are summarized as follows : time-temperature control management was needed because time-temperature abuse more than 8 hours at dangerous temperature zone (5-6$0^{\circ}C$) was observed from pre-preperation to distribution phase; Poor sanitary practices of employees were observed in hand washing and using disposable gloves; Microbiological analysis results of equirpments and utensils showed possible cross-contamination risks when foods were contacted with them; Kim Pab needed thorough quality control because it included various mixed ingredients of cooked and uncooked and had many apportunities of cross-contamination either by equipments or hands through whole production processes.

• 환경위생공학
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• 제15권2호
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• pp.65-74
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• 2000

The purpose of this study is to develop the stochastic stream water quality model for the intake station of Chung-Ju city waterworks in the Han river system. This model was based on the theory of Box-Jenkins Multiplicative ARIMA(SARIMA) and the state space model to simulate changes of water qualities. Variable of water qualities included in the model are temperature and dissolved oxygen(DO). The models development were based on the data obtained from Jan. 1990 to Dec. 1997 and followed the typical procedures of the Box-Jenkins method including identification and estimation. The seasonality of DO and temperature data to formulate for the SARIMA model are conspicuous and the period of revolution was twelve months. Both models had seasonality of twelve months and were formulates as SARIMA {TEX}$(2,1,1)(1,1,1)_{12}${/TEX} for DO and temperature. The models were validated by testing normality and independency of the residuals. The prediction ability of SARIMA model and state space model were tested using the data collected from Jan. 1998 to Oct. 1999. There were good agreements between the model predictions and the field measurements. The performance of the SARIMA model and state space model were examined through comparisons between the historical and generated monthly dissolved oxygen series. The result reveal that the state space model lead to the improved accuracy.