• Journal of environmental and Sanitary engineering
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• v.16 no.1
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• pp.91-101
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• 2001

In order to propose a optimum method increasing accuracy and reproducibility in analysis of urine lead levels, we compared matrix modifier addition method and microwave digestion method. The results were as follows ; 1. Where the concentration of $Pd(NO_3)_2$(matrix modifier) was $50mg/{\ell}$, and ashing temperature was $900^{\circ}C$, the results were optimum. In case of matrix modifier addition method, the average coefficient of variation (CV) of normal man was 24.1%, and lead worker was 7.9%. The average urine lead levels of standard were $10.42\mu{g}/{\ell}$ and $19.89\mu{g}/{\ell}$ , the accuracies compared to reference values were 97.0% and 92.6%, respectively. 2. Microwave digestion temperature($160~180^{\circ}C$), time(15~25min) and the ratio of urine/ashing acid(1:1~4:1) did not significantly affect lead absorbance and background absorbance. Therefore we set up a optimum analytical conditions as follows: temperature, $160^{\circ}C$; time, 15min; the ratio of urine/ashing acid, 4:1. after samples were digested by the above analytical conditions, lead absorbance and background absorbance was measured at $450^{\circ}C$ as ashing temperature. The average coefficient of variation (CV) of normal man was 12.4%, and lead worker was 6.2%. The average urine lead levels of standard urine were $10.66\mu{g}/{\ell}$ and $23.31\mu{g}/{\ell}$, the accuracies compared to reference values were 99.3% and 103.9%, respectively. From the results, we suggest that microwave digestion method is a more favorable method than matrix modifier addition method because of easiness to reduce organic matter, possibility to analysis at low temperature and accuracy.

• Journal of Nutrition and Health
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• v.19 no.6
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• pp.392-401
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• 1986

Various types of restaurants in Seoul city are a were assessed in terms of facilities equipped, and dining and kitchen space allocation. Facilities checklist was developed to evaluate the facilities condition of sampled restaurants. Subjective sample were randomly selected based on the distribution factors of areas, types and sizes. The facilities for the sanitary working environment were assessed as the insufficient condition. Also basic kitchen equipments and facilities, and restroom facitilities of restaurants were within the kitchen or dining room space allowance level. Space requirement and facilities standard models were developed for the guideline to improve the working environment.

• Korean journal of food and cookery science
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• v.7 no.4
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.4
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• pp.298-306
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• 2010

A sanitary survey was conducted to evaluate the water quality and mussel (Mytilus edulis) conditions of two administrative shellfish growing waters: those designated as shellfish growing water for export, and adjacent waters on the east coast of Changseon Island, Namhae, Korea. In all, 1,656 seawater and 166 mussel samples were collected at 46 stations for seawater and five stations for the shellfish from January 2007 to December 2009. Both seawater and mussels were examined for total coliforms and fecal coliforms. The standard plate count and most probable number of Escherichia coli were also determined for the shellfish samples. The range of the geometric means and the estimated 90th percentiles of fecal coliform for seawater samples at each station were <1.8-4.1 MPN/100 mL and <1.8-22.3 MPN/100 mL, respectively. The sanitary conditions for both shellfish growing areas, the designated shellfish growing area and adjacent area in Changseon, met the 'Approved area' criteria of the United States National Shellfish Sanitation Program. The range of E. coli detected in mussels in these areas was <20-500 MPN/100 g; and only 3 of 166 samples exceeded 230 MPN/100 g, the European standard for the consumption of raw bivalves. Therefore, the mussel farms in the Changseon area are classified as 'Class A' according to criteria set in European Community regulations. However, the levels of E. coli in mussels in parts of the designated shellfish growing area and adjacent area exceeded the bacterial limits after rainfall exceeding 45 mm. Further studies are needed to fully define the conditions leading to a temporary closure to harvest after a rainfall event.

• Korean Journal of Community Nutrition
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• v.14 no.1
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• pp.87-99
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• 2009

The purpose of this study was to investigate the perception of foodservice managers in childcare centers and kindergartens for identifying the vulnerable areas of safety management. The foodservice managers in 1,144 of nationwide childcare centers and kindergartens were surveyed from May to October 2007 to answer a total 72 questions in areas of general characteristics, actual practice of foodservice management and safety management perception. Meals were served in 97.7% of surveyed facilities and 91.0% among them were self-operated. The hiring rate (27.8%) of dietitians in childcare centers was significantly lower than the rate (82.0%) of kindergartens. The needs of dietitian employment between childcare centers and kindergartens differed as 44.9% and 87.5%, respectively. In knowledge on food-borne illnesses, they have the wrong information in the field of season for frequent outbreak, major pathogens and foods causing food-borne illnesses. The food-borne illnesses (36.2%) were indicated as the major problem in foodservice facilities and the degree of risk exposure was considered as safe (70.1%). More than 70% of both facilities answered as sanitary in the status of personal hygiene. Only 38.0% recognized the Facility and Equipment Standard in the Childcare Law and Early Childhood Education Law. In preparation of meals and management of cooking processes, kindergarten scored significantly high compared to childcare centers (p < 0.05 or p < 0.01) while the necessity of standards was not different in both facilities. Among managers surveyed, 28.8% had taken food safety education from professional institutions and more than 80% in both facilities indicated the need of professional educations. These results suggest that it is necessary for the systematic sanitary education of foodservice managers by developing the sanitary management standard as well as the amendment of laws related foodservice in childcare centers and kindergartens.

• Journal of The Korea Institute of Healthcare Architecture
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• v.24 no.4
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• pp.27-35
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• 2018

Purpose: The diverse users and the increase of power wheelchair users have made it difficult to apply the standards of Wheelchair user accessible toilet rooms for the existing law and BF-certification. To address these issues, the standards of the relevant laws have been improved (Ministry of Health and Welfare, 2018), but there are still many problems. In this study, problems with the standards for Wheelchair user accessible toilet rooms in Korea are analyzed by comparing national and international standards. In addition, improvements to standards for Wheelchair user accessible toilet rooms will be suggested. Method: It presents improvement for standards of Wheelchair user accessible toilet rooms by comparing national, international standard and standards of many countries. Korean standard, International Standard(ISO 21542), American Standard(ADA Standards), German Standard(DIN 18040-1), Austrian Standard($\ddot{O}NORM$ B 1600) and Swiss Standard(Norm SIA 500) were investigated and analyzed. Results: Korea's standards differ from the ISO and the Standards of other countries in many ways, so there is a need for realignment. Specifications for disabled toilets and clear criteria for the size, shape, and location of sanitary appliances in toilets that are practically available to wheelchair users should be provided. Considering the increasing number of disabled toilet users, the installation of various disabled toilet rooms should be considered considering the user characteristics of those who can walk and wheelchair users. Implication: Recent partial improvements to relevant laws cannot meet the requirements of various users. Therefore, comprehensive and clear standard should be presented that take into account changing society and the environment.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.11
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• pp.1207-1212
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• 2006

In this study, Chemical Oxygen Demand(COD) which is the measure of organic substances, Total nitrogen(T-N), Total phosphorous(T-P), Fe and Mn were analyzed in the sediments of dam reservoir. The purpose of this study were to understand the relevances among the analytical methods adopted and the applicabilities of those methods. For the determination of COD, Standard Method for the Examination of Marine Environment(SMEME) and Standard Method for the Examination of Sanitary(SMES) was used. Both method had wide dynamic range and the deviations of the values obtained by two methods were small because $KMnO_4$ method closely reflected BOD and organic substances. For the determination of T-N and T-P, Standard Method for the Examination of Food(SMEF) and Standard Method for the Examination of Sanitary(SMES) were used. Two methods for T-N were both the acid-base titration but SMES gave less T-N values than SMEF because of the differences in digestion and distillation steps. Two methods for T-P gave the comparable values after acid digestion of $HNO_3$ and $HClO_4$. The determination of heavy metals as a Fe, Mn was mainly divided to the leaching method and acid digestion method. The values obtained by leaching method were less than those by digestion method. It is thought that the condition of acid digestion was more severe than that of leaching method.

• Journal of Preventive Medicine and Public Health
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• v.19 no.2 s.20
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• pp.273-280
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• 1986

'Medicinal water' have been used for the treatment of disease and the promotion of health. To study the quality and health effect of 'medicinal water', the eleven springs located near Taegu City during the period of March 27-February 17, 1986 were tested for biological and physiochemical examination and were checked for sanitary environment around the spring. Among them three springs (27.3%) had a good sanitary equipments and only one was negative for biological examination. Three 'medicinal warer' were accepted as potable by physicochemical examination. According to above findings, all of the 'medicinal water' sampled from the springs located near Taegu City were not potable by this sanitary survey adopted Drinking Water Standard in Korea. Kachang and Youngchum 'medicinal water' were more contaminated by heavy metals and bacteria than those of other springs. To solve the problem of contamination by heavy metals that originated from uncertain sources, we should search for the sources of water contamination, remove it completely and also support the environmental equipments and management system in protection of safe 'medicinal water' supply.

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.157-171
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• 2006

This study was intended to suggest HACCP-based standard recipe for bellflower roots, classified as no thermal cooking process, served in a university foodservice operation. The time-temperature and microbial contamination level in each cooking step were analyzed. The temperatures of bellflower root, peeled garlic and green onion at receiving were at 13.8$\pm$2.8, 12.6$\pm$2.9 and 13.7$\pm$$0.8^\circC$ respectively, which were above the temperature limit. The time consumed for pre-preparation was up to 90 min at room temperature having high microbial growth potential. The levels of total plate counts (TPC) of bellflower root and garlic were over the limit of $10^6$ CFU/g as were the numbers of coliforms in bellflower roots. There were no microbial reductions in pre-preparation and cooking, which resulted in over $10^5$- $10^6$ CFU/g of TPC at service step. Two CCPs identified were washing/sanitation at pre-preparation and service steps. The control measures were washing/sanitation and temperature control. It was verified that CCPs for no cooking process developed in preceding studies were applicable for the microbiological food safety of this menu item. The HACCP-based standard recipe was developed to produce a quantity for 100 servings by observing the critical limits established for CCPs. These results suggest that the selection of proper provider is imperative to control the microbial contamination of raw materials at purchasing step. Also, the sanitary education program should be developed for the employees to understand and comply the HACCP plan and standard recipe.

• Korean Journal of Poultry Science
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• v.13 no.1
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• pp.41-48
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• 1986

In order to investigate the storage period of packed chicken meat in relation to the bacterial contamination of each processing part, a special grade poultry processing plant located at Dongdoochun-City, Gyeonggi-Do, was surveyed mainly in point of sanitary conditions. The results are summarized as follows. 1. processing room near reception and packing room next to shipping area showed the highest bacterial counts in air. 2. Equipments and instruments for slaughtering also showed a high degree of bacterial contamination even before the operation. This finding suggested that the possibility of the bacterial contamination of carcasses through equipments and instruments would be high, if the continuous sanitary control measures are not properly taken. 3. The bacterial count of scalding water was 3${\times}$10$\^$7/ for standard plate count and 4${\times}$10$\^$5/ for most probable number of coliform bacteria at 1 hour after the start of operation. These values were maintained until the completion of processing. 4. At the ending of chilling process, the bacterial counts of chilling water were 3.3 ${\times}$10$^4$ and 3.0${\times}$10$^3$for standard plate count, when the volume of water used per bird were 21 and 51, respectively. Bacterial contamination was further decreased about 10$\^$-3/-10$\^$-4/ times as the effective chlorine concentration in chilling water was maintained about 50 ppm. 5. An average standard plate count of the residual water In abdominal cavity of carcasses was 3.9${\times}$10$^4$immediate after chilling, however, it increased to 4.7${\times}$10$\^$7/ when the carcasses were packed and stored for 10 days at 4$^{\circ}C$. off-odour development was observed as the bacterial count was not less than 10$\^$6//$m\ell$ of the residual water of the packed carcasses. Data indicated that if the standard plate count of the residual water in abdominal cavity of carcasses was not less than l0$^4$immediate after chilling, the packed chicken meat would not be stored longer than 5 days at 4$^{\circ}C$.