• Proceedings of the Korean Sanitation Conference
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• 1999.05a
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• pp.5-11
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• 1999

• 치위협보
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• s.111
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• pp.1-12
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• 2006

• 치위협보
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• s.9
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• pp.1-12
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• 1996

• Proceedings of the Korean Society of Veterinary Service Conference
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• 1997.05a
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• pp.250.2-250
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• 1997

• KOREAN POULTRY JOURNAL
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• v.19 no.10 s.216
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• pp.53-55
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• 1987

종란이 건강한 모계로부터 생산되고 또 위생적으로 처리되었다 할지라도 부화과정이 좋지않거나 비위생적일 경우 건강한 병아리는 기대할 수 없다. 더우기 부화기 내부는 온도와 습도가 미생물 발육에 적합한 환경이기 때문에 청결과 소독은 더욱 중요시되어야 한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.602-612
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• 2010

This study was conducted to investigate the state of hygiene education aimed for by bakers, and the evaluations of the importance and the performance concerning sanitary characteristics by the bakers. The questionnaires were administered to 186 bakers in Busan and the data evaluated by 5 scales method of Likert were statistically analyzed. 20.4% of bakers have not received hygiene education. Only 32.8% of bakers have experienced hygiene education regularly. The more the bakers were educated, the more they practiced the contents of hygiene education. The major reason of education unfulfilment was due to insufficient equipments and facilities. The scores of the hygienic performance of educated bakers were significantly (p<0.05) higher than those of uneducated bakers in food sanitation, especially for sanitary characteristics on inspection, pre-preparation and distribution. The mean scores of the importance and the performance evaluated by bakers were 4.05/5.00 and 3.76/5.00, respectively. The bakers assessed the highest scores on the importance and the performance of personal hygiene. The gap score was -0.30 between the importance and the performance for sanitary characteristics. The baker recognized that sanitary management was not performed as much as they recognized its importance. The importance and the performance grid of bakers revealed that the items of checking the certification for the origin of new food ingredient, inspecting deliveries as quickly as possible, separation between preparing and breading time, thawing frozen food under running tap water/in refrigerator, separating disposal gloves and utensils by the purpose, putting products in cleaned and sterilized utensils, letting consumes know the expiration date of products, preventing a rubber hose from being left on the kitchen floor, checking insect nets frequently and so on showed lower scores compared to the mean scores of the importance and the performance. The levels of the hygienic performance by bakers were positively correlated (p<0.01) with the recognitions of the importance on sanitary characteristics. These results might provide basic data for hygienic training and play a role on the improvement of the sanitary management in bakery.

• Journal of agricultural medicine and community health
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• v.35 no.1
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• pp.13-20
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• 2010

Objectives: This study was conducted to be identify the effects oral hygiene improvement of the elderly by caregiver in a rural. Methods: It recruited Fifty three elderly patients were recruited who admitted at a long-term hospital located in Mokchon city, Chungchungnam-do province. as the intervention group. Fifty two elderly patients group were selected another one long-term care hospital in Daegu city as control group. study was conducted for seven months. long-term care hospital. for seven months from Dec. 2007 to June 2008. For three months, the caregivers provide tooth brushing and cleaning artificial teeth once a day, to intervention group. once a day for three months. Results: Before the program there was no significant difference between the control and the intervention groups in general characteristics, prevalence rates of diseases, oral sanitary condition. Dental plague score was decreased significantly(p<0.001) before and after intervention in the intervention group. Using analysis of covariance for evaluation of the effect of the intervention, a significant difference was observed between the intervention group and the control group(p<0.01). Conclusions: These results were thought to be used as important basic data to develop oral health management program for elderly patients who needed long-term care.

• Journal of the Korea Convergence Society
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• v.9 no.12
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• pp.115-122
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• 2018

Dental environments are easily exposed to hospital microorganisms, so the risk of infection among workers is very high. Hand washing is one of the most important and basic way to reduce the risk of infection, as hands are an important medium of infection. Therefore, a convergence study was conducted between hand washing and health belief in orthodontic clinic. Analysis of differences between hand washing and health beliefs showed a significant relationship between importance of hand washing and experience in hand washing education (p=0.010) (p=0.000). Analysis of factors affecting health beliefs showed that the importance of hand washing control (p=0.014) and hands washing education experience (p=0.010) were significantly influencing factors. Infections management education is believed to be highly relevant in establishing a health when increasing interest in dental infections is expected to increase the importance of hand washing, a basic method.

• Journal of Food Hygiene and Safety
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• v.19 no.4
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• pp.185-192
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• 2004

Generic HACCP models for bakery products may help HACCP implementation at the wholesale bakery production lines easier. When baking, the internal temperature of bakery products went up to $85^{\circ}C$, which resulted in gelatinization of starch. Considering the characteristics of bakery products, general sanitation control procedures are the main target tool to keep bakery products safe. Monitoring of pathogenic microorganisms at bakery plant environment including production lines was carried out. At the wholesale bakery environment pathogenic microorganisms were detected. It gave a clue that general sanitation control procedures should be implemented for safe bakery products supply. Hazard analysis of raw materials and processing of bakery products, and determination of critical control points and critical limits at the wholesale bakeries lead to present generic model of bakery product HACCP plan. CCPs for the wholesale bakery products may be applied and modified for the implementation of HACCP plan at the wholesale bakery plant.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.173-179
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• 2019

This study aimed to provide basic data for the development of education programs on food hygiene attitude and personal hygiene management of high school students by type of school. From July 16 to October 15, 2015, questionnaires were distributed to 30 students per grade at 16 high schools in Chungcheongnam-do, and a total of 1214 questionnaires (excluding unrecurring and insufficient questionnaires) were processed using SPSS (ver 18.0). As a result, academic high school students answered more checking food's shelf life when they bought it in the store(3.79, 3.60), not eating the cooked and heated food after keeping without heating(2.85, 2.98), and storing food in the refrigerator in accordance with its characteristics(3.90, 3.76) than specialized high school students. Academic high school students were found to be more careful than specialized high school students, to wash hands before meals(3.66, 3.52), after went to toilet(4.30, 3.95), in the right way(3.63 and 3.45), and to go around less during meal time(2.19, 2.43) and to go to the toilet less often during meal time(2.28, 2.47). In this study, academic and specialized high school students showed significant differences in food hygiene attitude and personal hygiene management, and academic high school students had significantly better food hygiene attitude and personal hygiene control than specialized high school students. but still need to be improved. Therefore, it is suggested that education on food hygiene attitude and personal hygiene management should be strengthened according to the type of school.