• Title/Summary/Keyword: sanitary were

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Evaluation of First Flush Rainfall Inflow and Pollution Loads into Manhole against Combined and Sanitary Sewer Overflows (초기우수 관거유입계수 산정 및 오염부하 기여도 평가)

  • Kim, Hongtae;Shin, Dongseok;Kim, Yongseok
    • Journal of Korean Society on Water Environment
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    • v.31 no.1
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    • pp.67-70
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    • 2015
  • Some data into combined and sanitary sewer system were collected in order to find out the characteristics of discharge from first flush rainfall inflow. The inflow ratios of combined and sanitary sewer system were 0.46 and 0.27 during rains from various survey data. The average inflow ratio 0.31 was appropriate for general application because many watersheds were not classified clearly as combined or sanitary sewage treatment areas. The percentage of first flush loads in the whole BOD load was about 10%. This result was thought some meaningful, comparing with similarity of first flush pollution load contribution previous surveyed by KECO (2004).

Studies on the Quality Evaluation and Metal Content of Sanitary Canned by Fermented Soybean of Bacillus starter (위생캔으로 제조한 Bacillus Starter 발효대두의 품질 평가와 금속물질 함량에 관한 연구)

  • 허윤행
    • Journal of environmental and Sanitary engineering
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    • v.17 no.3
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    • pp.14-20
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    • 2002
  • In order to improve the quality and sensory evaluation of Fermented Soybean(Chungkugjang meju) were investigated. The samples were prepared and fermented by the inoculation of Bacillus strains (B. subtilis, number 1, B. natto, number 2) that the product made With sanitary canned food. 1. The water content of samples was 46.75~50.60%, pH 5.35~6.95 and total acidity 3.26~3.62. 2. The reducing sugar of content for sample was 9.49~10.05%, Amino-N, 67~396mg% and the activity of protease was 0.36~1.49unit/g. 3. The heavy metals analyzed from sample cans, iron, tin and lead content of sample were 5.32~5.84ppm, 27.31~29.04ppm and 0.019~0.021ppm. 4. Therefore, results that Chungkugjang-meju manufactured from B. natto starter induced better product Quality and sensory test than that of the B. subtilis strain.

A Study on the Perception and Practice of Sanitation Training Program at School Foodservice Operations in Chungbuk Province (충청북도지역 학교급식의 위생교육 운영현황 및 조리종사원의 실천수준 평가)

  • Lee, Yeong-Eun
    • Journal of the Korean Dietetic Association
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    • v.12 no.1
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    • pp.68-81
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    • 2006
  • The purposes of this study were to investigate the perception level about food safety of school foodservice dietitians and employees and to assess their food hygiene practice level in school foodservice operation in Chungbuk Province. A questionnaire survey of 250 dietitians and 744 employees at school food service operations was conducted and 143 and 421 respective responses were available for this study. The collected data were analyzed using SAS V8.2 for windows. The main results of this study can be summarized as follows: 98.60% of respondent school foodservice dietitians operated sanitation training programs one time or more per month. As for the reason why the program was not performed at frequent intervals, the majority of the dietitians and employees attributed it to the conventional practices. The employees' perception level of importance about sanitary training program was marked at 4.31(out of 5 scale). The employees' performance level of sanitary training program was ranked above 4.0 point(out of 5 scale) in the 26 items out of the total of 29 items. The results indicated that there was positive correlation between perception level and performance level of sanitation training program. The findings suggest that continuing sanitary education is important to ensuring food safety at school foodservice operations.

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Proposal of unification plan based on differences between food and livestock product HACCP (식품과 축산물 HACCP의 차이점 분석 및 일원화 방안 도출)

  • Jo, Ah-Hyeon;Kang, Ju-Yeong;Park, Eun-Ji;Lee, Han-Cheol;Lee, Cheol-Soo;Kim, Jung-Beom
    • Food Science and Industry
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    • v.53 no.1
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    • pp.101-115
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    • 2020
  • Korea has been managed HACCP with food and livestock products separately, but it was incorporated into food and livestock product safety management certification standard in 2015. Currently, the notification is unified, but food sanitation act and the livestock products sanitary control act are not unified. These differences are leading to complaints from food and livestock corporation. In this review, the food sanitation act, enforcement regulations of the food sanitation act, the livestock products sanitary control act and enforcement regulations of the livestock products sanitary control act were compared and analyzed to identify the part which requires unification. As a result of the survey, the thirteen clauses were proposed to unify in the food sanitation act and the livestock products sanitary control act. The nineteen clauses were proposed to unify in enforcement regulations of the food sanitation act and enforcement regulations of the livestock products sanitary control act.

A Research on the Sanitary Education, Knowledge and Management Level of Shop Employees and Workplace Employees Working at Window Bakeries in the Metropolitan Area (수도권 윈도우 베이커리 매장근무자와 공장근무자의 위생 교육, 위생 지식과 위생 관리 현황에 관한 연구)

  • Hwang, Yoon-Kyung;An, Hye-Lyung
    • Culinary science and hospitality research
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    • v.20 no.1
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    • pp.159-177
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    • 2014
  • The purpose of this study is to investigate the level of sanitary education, knowledge, and management practice of shop employees(SE) and workplace employees(WE) working at window bakeries. SE & WE were grouped according to their job titles, duration of duty, and frequency of sanitary education, and sanitary knowledge and sanitary management practice level of the groups were analyzed, divided into personal hygiene, facility & workplace hygiene, and ingredient & preparation hygiene. Frequency of hygiene education of employees working at window bakeries was less than 3 times a year. The average sanitary management practice level of WE was higher than that of SE. The sanitary knowledge of SE was low at ingredient& preparation hygiene among the general managers and the employees who had worked more than 5 years. And that of WE was low among the general managers, interns and the employees who had worked more than 5 years. The sanitary management practice level of SE was low among the interns and the employees who had worked for less than 1 year, and that of WE showed no significant difference on job titles and duration of work. The employees who had no sanitary training showed a low management practice level overall among the SE and at ingredient & preparation hygiene among the WE. Therefore, continuous hygiene education and monitoring accompanied by making a manual with hygiene education data for SE and WE working at window bakeries are needed.

A Survey on the Sanitary Management with Step-by-step Working Process in Food Service Institutions (집단급식소의 작업 단계별 위생관리에 대한 실태 조사)

  • Shin, Dong-Hwa;Soh, Gowan-Soon;Kim, Hyeong-Eun;Kim, Yong-Suk
    • Journal of Food Hygiene and Safety
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    • v.22 no.3
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    • pp.165-172
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    • 2007
  • Sanitary management with step-by-step working process and dietician's perception against them at 98 food service institutions located in Jeollabuk-Do were surveyed. Food service institutions included 13 hospitals, 38 schools,40 enterprises, and 7 others. Practice ratio of sanitary management items at purchasing and receiving step of food and food materials in food service institutions were 59.2-98.0%, and they were higher than those of other steps. In pre-treatment step, practice ratio of 'Undoing treatment of foods on the ground' in hospital was higher (53.8%) than those of enterprise (32.5%) and school (34.2%), and needed the improvement of pre-treatment procedure in enterprise and school. Practice ratio of all sanitary management items in cooking step were below 30%, and needed the improvement of cooking procedure. In storage step, the improvement of cooking procedure in school and enterprise were needed. Practice ratio of all sanitary management items in distribution step were low, and needed the improvement of this working procedure. However, in spite of low practice ratio on these items, dietician's perception against sanitary management items in all steps was low. Therefore, we estimated that the improvement of working processes and the conversion of dietician' perception on sanitary managements in food service institutions were needed.

Perception of School Foodservice Using of Environmentally Friendly Agricultural Products of Elementary School Parents in Jeonnam (학교급식에 이용되는 친환경 농산물에 대한 전남지역 학부모의 인식 조사)

  • Cho, Hee-Sook;Kim, Kyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.29 no.6
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    • pp.577-584
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    • 2014
  • The purpose of this study was to compare understanding of school foodservice management and environmentally friendly agricultural products between urban and rural elementary school children's mothers. Subjects were 400 elementary school parentsliving in Jeonnam. The results are summarized as follows. School foodservice program helped to solve unbalanced diets, develop minds and bodies, and improve eating habits. Mothers showed a higher degree of satisfaction for school foodservice containing environmentally friendly agricultural products. The primary reason for favoring environmentally friendly agricultural products was improvement of health and securing safe foods. The most important parameter of school foodservice management was sanitary control of food materials>sanitary control of foods>sanitary conditions of place for meals>sanitary conditions of cooker>sanitary conditions of tableware. In conclusion, school foodservice should be financially responsible to make policies effective.

BACTERIOLOGICAL STUDIES ON MARKET SEA FOODS 2. Sanitary Indicative Bacteria in Slices of Raw Fish (시판 수산식품에 대한 세균학적 연구 2. 생선회의 위생지표 세균에 관하여)

  • CHANG Dong-Suck;CHOE Wi-Kyung
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.6 no.3_4
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    • pp.92-96
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    • 1973
  • This examination was carried out to evaluate the sanitary quality of slices of raw fish being served in the restaurants. Twenty five kinds of slices of raw fish collected from various restaurants in Busan Korea were examined during the period from March to May in 1971. As the evaluation factors of sanitary quality, the contents of sanitary indicative bacteria such as coliform group, fecal coliform, feral streptococci and enterococci and plate counts were determined. The results obtained are as in below: 1. The numbers of fecal streptococci and enterococci MPN were much greater than those of coliform group and fecal coliform. 2. The median value of coliform group MPN was 3,300 per 100 grams of the sample examined and those of enterococci was 5,400. The median value of plate counts was $1.8\times10^5$ per gram. 3. Fifty-two percent of the samples examined were exceeded fecal coliform MPN 930 per 100 grams. 4. As a sanitary indicative bacteria fecal coliform MPN was more reasonable than enterococci 5. The grade of restaurants was not correlated with the bacterial quality of the foods served. 6. No correlation between the numbers of sanitary indicative bacteria ana plate counts was observed.

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Studies on the Quality Evaluation and Metal Content of Fermented Doenjang added Green Tea Powder in Sanitary Canned (위생 캔으로 제조한 녹차첨가 발효된장의 품질평가와 금속물질 함량에 관한 연구)

  • Heo, Yun-Haeng
    • Journal of environmental and Sanitary engineering
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    • v.22 no.1 s.63
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    • pp.37-47
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    • 2007
  • In order to improve the Quality of fermented soybean Doenjang was investigated. The samples were prepared and fermented by the koji made with A. oryzae, B. subtilis and B. natto strains, that the product added green tea powder with sanitary canned food. 1. The water content of sample was 50.30-42.14%, pH value 6.03-5.52 and total acidity, 3.01-3.87. 2. The reducing sugar content for samples was 9.35-7.81%, Amino-N, 7.96-9.21%. 3. In the sensory evaluation test, the good sensory qualify that was S-2 sample than to S-1 and S-3. 4. The heavy metals analyzed from sample cans, tin, iron and lead content were 27.31-29.04 ppm, 5.32-5.91 ppm and trace amount.

A Survey on the Sanitary Condition of Kitchens of School Lunch Program

  • Kim, Jong-Gyu
    • Proceedings of the Korean Environmental Health Society Conference
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    • 2003.06a
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    • pp.174-176
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    • 2003
  • A survey was conducted to investigate the sanitary condition of school kitchens in one region of Korea. A self-administered questionnaire recommended by the Korea Ministry of Education & Human Resources Development (MOEHRD) was offered to a random sample of dieticians of twenty-five elementary schools for food, sanitation and safety inspection of their kitchens. Air temperature, relative humidity, and airborne microbes in the kitchens were monitored during food preparation, processing and service. The inspection results showed their sanitary condition met the level B of the recommendation of the Korea MOEHRD. The range of air temperature of the kitchens was 21.4∼22.4$^{\circ}C$, and the range of relative humidity was 62.4∼69.6%. The microbiological evaluation of kitchen samples indicated aerobic plate count levels from 22.5 to 26.5 CFU/15 min. These results indicate that the levels of sanitary condition of kitchens in the schools were not satisfactory for safe foodservice although the inspection showed good results. This study suggests that the school kitchens should be monitored and strict inspection is necessary.

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