• 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.

• Food Industry
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• s.144
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• pp.48-64
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• 1998

• 월간산업보건
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• s.199
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• pp.36-39
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• 2004

• Food Industry
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• s.119
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• pp.21-26
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• 1993

• Journal of radiological science and technology
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• v.38 no.2
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• pp.135-143
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• 2015

146 people working in the ultrasound room in Busan were surveyed, and their perception of hospital infection was analyzed. According to the results of the survey, academic background showed the highest number in terms of awareness and performance of personal hygiene management and hand washing management, and the group with experience of infection education showed the highest number in terms of awareness of ultrasound equipment hygiene, and the group with less than college education showed the highest number in terms of performance of ultrasound equipment hygiene. The difference was statistically significant. Based on the results of this study, performance was lower than awareness in general. This result indicates that the degree of performance is inadequate. Therefore, it can be concluded that individuals need to change their perception of personal hygiene and take interest in it through infection education.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.589-600
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• 2007

Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to $1322.4m^2$, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.

• 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.

• Food Science and Preservation
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• v.17 no.6
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• pp.889-896
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• 2010

We evaluated the sanitation management practices in food delivery companies that supply food and food ingredients to school food-service establishments. We examined the practices 38 food delivery companies located in the Daegu and Gyeongbuk areas of Korea. Sanitation management practices were self-evaluated using a Likert 5-point scale. The total mean score for delivery company sanitation performance was 4.45. Scores for perceived sanitation management performance of the delivery companies were: food ingredient storage and management (4.47); delivery worker (4.47); and management of delivery van (4.38). The personal hygiene score was significantly higher than those of other sanitation inspection items evaluated (p<0.05). Delivery company managers believed that their sanitation management programs kept food hygienically and that the food was delivered to a high level of safety and at optimal quality. However, the managers thought that food quality standardization was needed to ensure transparency in delivery. Food delivery companies wish to obtain sanitation and supply certifications if they meet certain criteria.

• Journal of environmental and Sanitary engineering
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• v.15 no.2
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• pp.10-17
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• 2000

현대 생활에서 대부분의 사람들은 90%이상을 실내(가정, 일반사무실, 실내작업장, 공공건물, 지하시설물, 상가, 음식점, 자동차, 지하철 등)에서 생활하기 때문에 실내공기질(indoor air quality)은 개인이 오염물질에 노출되는 주요한 요인이다. 이산화질소($NO_2$)는 고온의 연소과정에서 발생되는 부산물로써 차량, 발전소와 산업장 등에서 발생되고 있다. 실내에서 이산화질소의 농도는 가스레인지, 케로센(kerosene) 난방기, 흡연에 주로 영향을 받는다. $NO_2$는 호흡기 증상과 관련된 각종 질환을 유발시키는 것으로 보고되고 있다. 본 연구는 한국의 서울에서 직장인 95명의 시간활동도가 조사되었으며, 호주 브리스베인에서 직장인 57명의 시간활동도와 동시에 각 가정의 실내.외 및 직장의 $NO_2$ 농도를 측정하였다. 또한 개인 $NO_2$ 노출을 예상하여 각 도시의 빈도분포를 예상하였다. 본 연구의 결과를 보면 다음과 같다. 1. 서울의 95명의 직장인들은 실내에서 약 83.8%의 시간을 보냈으며, 브리스베인의 57명의 직장인들은 실내에서 약 88.3%의 시간을 보냈다. 2. 브리스베인에서 측정된 실내의 NO2 평균농도는 10.5ppb(${\pm}5.6$), 실외의 NO2 평균농도는 14.5ppb(${\pm}5.8$), 직장에서의 $NO_2$ 평균농도는 18.2ppb(${\pm}5.0$)였다. 개인의 $NO_2$ 노출은 평균 15.0ppb(${\pm}5.2$)였다. 개인의 $NO_2$ 노출은 실외의 $NO_2$ 농도(r=0.42)보다 실내의 $NO_2$ 농도(r=0.42)보다 실내의 NO2 농도(r=0.49)에 상관성이 더 높았다. 3. 시간 가중치 모델을 이용한 개인 $NO_2$ 노출은 측정된 개인 NO2 노출과 통계학적으로 상관성을 가지고 있었다(r=0.58). 예측된 개인 $NO_2$ 노출은 측정된 $NO_2$ 노출보다 낮게 나타났으며, 이것은 출퇴근 등에 의한 교통의 이동에 따른 노출 때문인 것으로 생각되었다. 4. $NO_2$ 농도 분포를 log-normal 분포, 시간활동도를 Normal 분포로 가정하고 Monte-Carlo 시뮬레이션을 했을 때 서울의 직장인의 개인 노출은 평균 36.7ppb(${\pm}10.9$)였으며, 브리스베인의 직장인의 개인 노출은 평균 13.7ppb(${\pm}4.1$)였다.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.84-96
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• 2004

This study aims at developing an easily-applicable Sanitation Standard Operating Procedure(SSOP) program for Fresh raw-fish manufacturing. It compares the sanitation inspection results of SSOP-program-applied procedure and non-applied procedure. The samplings for bacteriological examination were collected from the touching surface of food and from the personal workers. The sanitation status was recorded in the check-up list. The results were statistically analyzed to ascertain the efficiency of the SSOP program. The present official KFDA check-up list for sanitation inspection is composed of 51 items. Each item is judged to be fit or unfit to the standards. When the unfit items are more than 6, the work-place is judged to be insanitary. But in this study, the results of sanitation inspection are scaled in points in the 70％ allotment, and the results of bacteriological examination are scaled in points in 30％, totaling 100％. Below 60 scores are judged to be insanitary and administratively punished; 61-75 scores are judged to be average; 76-85 good; above 86 excellent. The sanitation inspection scores by the improved check-up list went up by two grades from 71.8 (before SSOP program) to 88.6 (after SSOP program). The results of bacteriological examination also improved from 57.5 to 98.2. The total scores of both results converted in the allotment of 70％ and 30％ also showed an improvement by two grades from 66.4 (before SSOP program) to 93.4 (after SSOP program). The above results show that the manufacturers participated in this study are following the 8 essential sanitary procedures which are needed to anchor the HACCP system.