• KOREAN POULTRY JOURNAL
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• v.43 no.2
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• pp.132-135
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• 2011

농림수산식품부는 닭고기 등의 포장유통, 도축검사 담당자의 업무량개선, 축산물판매업의 세부 영업 신설, 위생교육 확대 등을 주요 내용으로 하는 축산물위생관리법령을 2010. 11. 26자로 개정 시행했다. 닭 오리고기에 대해 전면 포장유통은 2011년 1월부터 실시하고, 계란에 대해 2011년 4월부터 유통기한을 표시하고 포장을 실시하는 방침으로 주요 내용을 발췌해 본지를 통해 소개하고자 한다.

• Journal of Digital Convergence
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• v.19 no.1
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• pp.431-441
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• 2021

In this study, the hygiene control status of meals for the elderly was investigated for the elderly care facilities, communal living families, and day care centers, which are members of the Cheongju Social Welfare Food Management Support Center, and the improvement of food hygiene management was compared and analyzed to find out the effectiveness of the pilot project after conducting management support such as hygiene education for the elderly and providing related supplies and information. The study found that after the first support, the average score of overall feeding hygiene control increased significantly from 63.13 points (out of 100) to 75.10 points (p<0.001) and from 75.10 points (out of 100) to 80.89 points (p<0.001). After primary support, 16 out of 29 items showed significant differences in average scores in the checklist, and 7 out of 29 after secondary visit support (p<0.05, p<0.01, p<0.001). Based on the effectiveness of the above-mentioned pilot project to support senior citizens' meal service management, more welfare facilities for senior citizens should be continuously supported by the Foodservice Management Support Center.

• Journal of dental hygiene science
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• v.12 no.3
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• pp.287-294
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• 2012

The aim of this study was to investigate the effect of standardized oral health care program by dental hygiene school students. Target population was 100 University students who attended standardized oral health care program by a dental hygiene school students. Present study was conducted during first and second semester in 2011 at E dental hygiene school. We analysed students' oral health related knowledge, attitude, behavior, and self-oral hygiene care ability after the program. Univariate analysis, Chi-square test and paired t-test were conducted using SAS version 9.2. University students' who attended standardized oral health care program by dental hygiene school students oral health related knowledge, attitude, behavior, and self oral-hygiene care ability were significantly improved whether they have attended oral health related lectures or not(p<.05). It is recommended provide standardized oral health care program to university students by dental hygiene school students to promote their oral health related knowledge, attitude, behavior, and self-oral hygiene care ability.

• Journal of dental hygiene science
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• v.5 no.4
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• pp.221-225
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• 2005

In this study, survey is conducted to make aware of importance which personal protection was accomplished at the dentistry. It investigated the performance of infection control and X-ray safety management to the third grade of D-Health College. 1. The infection control is recognized to high level and practiced certainly at actual training of oral prophylaxis. 2. The infection control is recognized to low level relatively at actual training of radiography. 3. The infection control is not practiced at actual training of radiography except for the film holder. 4. The X-ray safety management is recognized to high level and conducted certainly at actual training of radiography. To consider the above result, the infection control is not nearly practiced at radiography. In accordance with, the education must be demanded that the infection control is practiced throughly at radiography for raising a necessary against the recognization and practice of the infection control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.464-477
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• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.

• 한우마당
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• v.1 no.5 s.5
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• pp.14-28
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• 2000

한우의 주요질병, 예방 및 위생관리를 효율적으로 기하기 위해서는 건강한 소와 질병에 감염된 소의 차이를 알고, 한우에서 주로 많이 발생하는 질병의 관찰 방법과 주요 질병의 원인, 종류 및 예방대책을 통해 질병예방에 필요한 위생관리 및 방역계획을 수립 하여야 한다. 질병이란 소가 내적, 외적환경의 영향에 대해 더 이상 평형을 유지할 수 없는 상태를 말한다.

• Monthly Korean Chicken
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• v.4 no.11 s.41
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• pp.2-6
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• 1998

농림부, 닭고기 위생 강화 추진 - 사료원료 구입자금지원 연차적 축소 - 수출육 가공공장 관리수의사제 폐지 - 브로일러의 질병 예방을 위한 5가지 - 국제 곡물가 수요감소로 저가 유지 - 일본, 축산물 소비량 둔화 - 위생관리 철저한 태국 닭고기 산업 - 일본의 식품 안전성 확보와 HACCP - 영국, 닭고기소비 둔화세 예상

• Proceedings of the Korean Institute of Industrial Safety Conference
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• 2001.11a
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• pp.11-22
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• 2001

급변하는 정보화 환경에 효과적으로 대응하기 위한 산업안전과 위생의 정보화 전략을 병원정보화와 비교하여 크게 ERP를 이용한 업무의 자동화 및 통합, 전자상거래를 이용한 물품관리, 지식경영시스템을 이용한 의사결정지원, 그리고 원격진료시스템을 이용한 협진 체계 구축으로 살펴본다. (중략)

• The Safety technology
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• no.21
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• pp.8-15
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• 1999

여름철 옥외작업이나 실내의 활오 앞에서 하는 작업 등, 고열작업환경이 있는 직장에서는, 신체에 미치는 고온의 부담을 경감시켜서 열중증을 예방하기 위한 대책이 필요하다. 이번에는 질병사례나 기업에서의 대표적인 사례를 살펴, 고열환경에서의 노동위생관리의 방법을 생각해보자

• KOREAN POULTRY JOURNAL
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• v.19 no.12 s.218
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• pp.62-64
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• 1987

이상 열거한 위생프로그램은 결코 돈이 많이드는 어려운 작업이 아니다. 조금만 주의하면 좋은 품질의 병없는 초생추를 얻을수 있고 부화율도 최소한 0.5$\%$개선 할 수 있다. 그리고 여러분의 고객이 초생추를 받아보고 더욱 만족을 얻을 수 있다. 특히 3일령부터 7일령 사이의 육추율을 더욱 높일 수 있다. 부화장의 비누 몇장 더 소비하고, 관리 교육을 위한 약간의 노력을 투자하므로써 여러분은 더욱 우수한 하이라인 병아리로 여러분의 하이라인 고객을 만족하게 해줄 것입니다.