• Journal of Radiation Industry
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• v.11 no.1
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• pp.47-54
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• 2017

Compared to other occupations, there is a greater risk of exposure to radiation due to the use of radioisotopes in nuclear medicine for diagnostic evaluations and therapy. To consider ways to reduce exposure dose for those in nuclear medicine involved in injection work and elution work among radiation workers as well as for sanitation workers and trainees among frequent workers an investigation into exposure dose and situational analysis from changes in yearly exposure dose evaluations, changes in work environment and changes in forms of inspection were conducted. Exposure dose measurements were taken by using EPD MK2 worn during working hours for one injection worker, one elution worker, two sanitation workers, and one trainee at a general hospital in the Seoul area for three days from July 18th to 20th 2016. Radiation from radioisotopes which are a part of nuclear medicine can significantly affect not only radiation workers who deal with radioisotopes directly but also frequency works as well. According to this study the annual dose limit for elution workers and injection workers were considered safe as the amount of exposure was not large enough to have a significant effect. The limits of this study consist in the duration of this study and the quantity of participants. Also there was a limitation of the measurement device involving accumulated exposure, where the EPD MK2 cannot check the changes in exposure according to a particular activity.

• Journal of Nutrition and Health
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• v.44 no.1
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• pp.74-81
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• 2011

The purpose of this study was to investigate the sanitation management of school foodstuffs and the sanitation knowledge of delivery company workers. A questionnaire that identified employee's food safety sanitation management, knowledge, and practices was developed based on a review of the literature. The subjects consisted of 201 delivery company workers from 38 delivery companies in the Daegu and Gyeongbuk area. The workers were 30-39 years of age (41.3%) with 1-3 years of working experience (30.8%). Approximately 62% of the respondents were educated and had 1-2 years of food safety experience, 52.7% of the respondents delivered foodstuffs to two schools in the morning. The total score for delivery company worker sanitation knowledge was 3.75/7.00, which was low. The total mean sanitary performance score for factory workers was 4.58/5.00. They indicated that the most difficult part of the operation is delivering on time. Temperature management was another difficulty. In order to secure the best quality of school food to be supplied safely, the thorough sanitation education must be conducted to the school dieticians and delivery company managers.

• Korean Journal of Occupational Health Nursing
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• v.20 no.2
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• pp.172-184
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• 2011

Purpose: The aim of this study is to identify the characteristics of occupational accidents by work type among municipal sanitation workers. Methods: The original data of occupational accidents in 2009 by Korea Occupational Safety & Health Agency were analyzed by frequency and percentage using the SAS Version 9.1. Results: The types of occupational accident were as follows: slips and trips, falls, musculoskeletal disorders, traffic accident, collision, amputation, cut & puncture, crush injuries, strenuous movement and drop/fly. Slips and trips occurred most frequently in domestic waste collection and street sweeping. The traffic accident showed the highest incidence in food waste collection. Falls occurred most frequently in recycling waste collection. Musculoskeletal disorders showed the highest incidence in large waste collection. Conclusion: Depending on the work type, types of occupational accident were different. The results of this study can provide the information for the development of the occupational accident prevention programs of municipal sanitation workers.

• Korean Journal of Community Nutrition
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• v.15 no.2
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• pp.266-274
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• 2010

The purposes of this study were to evaluate on the importance about the possible remedies for improvement of sanitation management by foodservice manager and to compare dietitians' opinion and that of administrators about theirs. A questionnaire survey was performed by 282 dietitians and 56 administrators, who were involved at foodservice facilities in Daegu and Gyeongbuk from March 7 to March 9 in 2007. According to the results of the importance evaluation analysis about the remedies for improvement of sanitation management, there were significant differences between dietitians and administrators in the means of 6 items such as "remodeling of hygiene equipment and facilities", "improvement of dietitians' food safety knowledge", "self-operated management of foodservice operation", "enforcement of cooperation between the CEO or administrators and dietitians", "development of food safety education program for foodservice workers", "increasing of foodservice operating budget". In all of them, the dietitians' evaluation scores were significantly higher than that of administrators. In addition, four factors were extracted by exploratory factor analysis. According to the results of one-way ANOVA, operating, education, and policy support sector showed that significant differences across type of foodservice, frequency of meals served, number of meals served per day, dietitians' education level and career. On the other hand, supervision sector showed that significant differences across number of meals served per day and dietitians' employment type. In conclusion, in order to increase the quality of sanitation in the foodservice operation, we should increase sanitation performance and enforce the food-safety education for foodservice workers. In addition, government should increase the policy support.

• Journal of the Korea Safety Management & Science
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• v.11 no.4
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• pp.1-6
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• 2009

This study was evaluated the indicators of GRI guideline LA6-LA9 for industrial safety sanitation field on 22 domestic sustainable management reports and 46 overseas reports published by companies in 2007 and 2008, was developed new indicators with emphasis on industrial safety sanitation act, and was assessed whether they are released. As a result, LA6(Percent of total workforce represented in formal joint management-work health and safety committees that help monitor and advise on occupational health and safety programs) was evaluated highest in release ratio on whether to release the reports by each indicator of industrial safety sanitation field using domestic sustainable management report GRI guideline, and in the case of overseas companies, it was evaluated that there is no companies that release all from LA6 through LA9 among GRI guideline, but it was grasped that the ratio of partial release is high. As for the release of indicators was developed with the use of industrial safety sanitation act of 22 domestic companies, the release of indicator No. 1(report and industrial disaster record) and 10(health diagnosis) of industrial safety sanitation act was high. This study is meaningful in that it analyzed the industrial safety sanitation field of sustainable management report(CSR) that has not been attempted so far with the use of new indicators developed with emphasis on GRI guideline and industrial safety sanitation act.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.515-530
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• 2012

This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at $10^4$), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at $10^4$), and soft tofu pot stew (TNTC at $10^4$). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.72-82
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• 2015

The purpose of this study was to investigate workers' perception on the quality improvement of Korean restaurants for the globalization of Korean food. A total of 342 workers at Korean restaurants in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire. Excluding responses with significant missing data, 250 responses were used for data analysis. In terms of the improvement of service quality attributes, the 'sanitation management (4.51)' category received the highest score, followed by 'service skill (3.93)', 'menu development (3.90)', 'serving method (3.88)', 'facility and ambiance (3.84)', and 'food taste (3.40)'. There were significant differences of workers' perception on the improvement of service quality which were 'menu development (p<0.01)', 'service skill (p<0.001)', 'facility and ambiance (p<0.001)', and 'sanitation management (p<0.01)' by restaurant operation type, and 'service skill (p<0.001)' and 'facility and ambiance (p<0.001)' by workers' position. The mean score of each service quality category showed that Korean restaurants managed by a franchisor were ranked the highest. In each service quality category, the items which showed the highest scores for the improvement were 'developing the finest cuisine (4.08)', 'providing food seasoning according to customer requests (3.70)', 'proving ladles, tongs, and extra plates which enable customers to take as much food as they want (4.12)', 'staff's ability to explain menu (4.08)', 'using tableware appropriate to each dish (4.03)', 'sanitary management of the provided tableware (dishes, spoons and knives) (4.57)', and 'thorough toilet management (4.57)'. This research suggests that Korean restaurants need to improve service quality to globalize Korean food, and the strategies for service quality management should be developed to be applied to each restaurant operation type.

• Particle and aerosol research
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• v.17 no.1
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• pp.1-8
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• 2021

The purpose of this study is to assess respirable crystalline silica (RCS) exposure levels in workers who collect and dispose used coal briquette ash (CBA) in sanitation companies that are subcontracted by one medium-sized local government on the collection of municipal household waste (MHW), and to analyze the quartz content in CBA. When the CBA powder that undergone specialized pretreatment in several steps were subjected to mineral identification and quantitative analysis using X-ray diffraction (XRD), it was found that quartz represented 18%, and in addition, mullite, and plagioclase were included. For two CBA collectors, samples were collected by the personal sampling evaluation method. After respirable dust was collected in accordance with the National Institute for Occupational Safety and Health 7500 method, the concentration of quartz was analyzed using XRD. Meanwhile, a portable real-time dust monitor (Sidepak AM520, TSI Inc., USA) was also used to observe the dust exposure level for each time zone and job task. The RCS exposure level of one worker was as high as 0.024 mg/㎥, which was the American Conference of Governmental Industrial Hygienists (ACGIH) Threshold Limit Values (TLV) level. The other worker also exhibited a concentration of 0.013 mg/㎥, which was more than half of TLV. The Sidepak results revealed that the work of collecting CBA and loading it onto a vehicle was hardly exposed to the dust of a significant level. It was found, however, that the work of transferring the collected CBA to a container through a conveyor belt was exposed to a very high average respirable dust concentration of 2.238 mg/㎥. The results of this study confirmed that quartz, which is crystalline silica and a carcinogen, is contained in CBA, one of municipal household waste (MHW), in high concentration. It was also confirmed that workers are exposed to high RCS concentrations while transferring collected CBA into a container. Although each local government in South Korea handles CBA in different ways, it is imperative to investigate the CBA exposure level of sanitation workers and improve their working conditions.

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.528-535
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• 1998

This study was conducted to provide some basic information for promoting efficiency in university food services. Subjects were 309 students of A, B and C university. The survey was done by questionaires, and the data were analyzed by SAS program. The quantity and nutritional values of food was evaluated as appropriate but temperature and freshness of food, use of seasonal food, variety of menu were indicated as unsatisfactory. Male students marked lower points on the price but female students gave lower scores for variety of menu and use of seasonl food. Employee hygiene fast service and neatness and kindness of workers were evaluated as appropriate but food sanitation and cleanness of dishes were indicated as unsatisfactory. A and B university students scored low marks on food sanitation. Female students scored higher marks on the employee's neatness. Arrangement of tables and chairs, location of returning utensils, location of counter use of menu board and ventilation facilities were scored as average but interior decoration and heating facilities were scored as low level. Students of a school scored low mark on the arrangement of tables, location of counter, heating facilities and interior decoration but students of B school scored low mark on the use of menu board. Calmness and comfortableness of dining hall was unsatisfactory but location of dining hall, serving time and waiting time were evaluated as appropriate. In conclusion improvements for temperature and freshness of food, use of seasonal food, variety of menu, food sanitation, cleanness of dishes, interior decoration, heating facility and resting area were indicated as necessary.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.944-954
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• 2007

The Purpose of this study was to investigate overall sanitation levels of restaurants in Korea by examining sanitation management. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese restaurants and in buffet-style restaurants of over 100 pyeong in size located in Daegu and Gyeongbuk province. This survey of sanitation management practices found that in large restaurants employing many workers, sanitation management was good in the areas of the kitchen environment, equipment and utensils, food handling, and worker's personal hygiene. Restaurants having relatively large kitchens showed significantly high scores in these sanitation areas. Furthermore, open-kitchen-type restaurants showed significantly higher scores in kitchen sanitation compared with closed-kitchen-type restaurants. Survey results of sanitation management show that, in all restaurants surveyed, sanitation management was good in dining hall sanitation and in providing a safe drinking water supply, but poor in food handling sanitation. Kitchen environment sanitation was poor in Korean, Chinese, and Japanese restaurants. Equipment and utensils sanitation was unsatisfactory in Western and buffet-style restaurants. In the food handling area, especially food sanitation and temperature, checks were rarely made, and pasteurization and temperature records were not kept. Therefore, it is recommended that, in planning a kitchen facility in the future, the floor area should be as large as Possible and open. In terms of management, more attention should be paid to food pasteurization, sanitation of cooking equipment and utensils, and checking of food temperature.