• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.283-288
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• 2011

We surveyed the sanitary conditions for 17 cold and frozen food storage warehouses in Korea, using the following 5 inspections items: "putting into warehouse (A)", "prevention of cross-contamination (B)", "storage management (C)", "temperature control (D)", and "management of records and documents (E)", We included 20 detailed items. The results of distribution for frequency by five major inspection items showed that "(E)" was the highest, the next "(D)", "(C)"; and "(B)" was the lowest. In the correlation of inspection scores between total scores, "(B)" and "(C)" were highly related to the total score, therefore, the higher score of "(B)" or "(C)", the higher for the total score. In details of inspection items, "the management of cross-contamination upon taking product out of the warehouse" had the lowest score with a mean, of $2.67{\pm}1.80$, and also ranked as first of the 20 items.

• Journal of dental hygiene science
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• v.14 no.2
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• pp.230-239
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• 2014

This study is to promote awareness to be exposed to radiation with identifying knowledge, attitudes and behavior for radiation safety management of the operating room nurse and dental hygienist. And the following results were obtained through questionnaire survey to deduct the education to prevent potential risks in advance and implication to be useful on education program. First, based on the level of knowledge for radiation safety management, 10.57 for dental hygienists, 9.55 for the nurse out of 15 points (p<0.001); based on the level of attitudes for radiation safety management, 4.64 for dental hygienists, 4.67 for the nurse out of 5 points (p<0.001); and based on the level of behavior for radiation safety management, 3.27 for dental hygienists, 2.93 for the nurse out of 5 points (p<0.001). Second, the result for checking the relation with knowledge, attitudes and behavior for radiation safety management, the knowledge of radiation safety management has correlation with attitudes and behavior for radiation safety management statistically (p<0.001).

• Journal of the korean veterinary medical association
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• v.42 no.7
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• pp.609-638
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• 2006

지난 3월 정부는 그 동안 지속되어 오던 식품위생관리 행정체계 개편과 관련 식품의약품안전청을 폐지하고 국무총리실 산하에‘식품안전처’를 신설하겠다고 발표한바 있다. 세계적으로도 농축산물을 포함한 식품 위생업무는 생산단계부터 최종소비단계까지 일관된 관리가 필요하여 이른바“Farm To Table(농장에서 식탁까지)”에 근거해 업무가 추진되고 있다. 그러나 이번 정부의 발표에 따른‘식품안전처’는 축산물위생업무를 실제 담당하는 수의사들이 근무하며, 농축산물의 생산, 방역∙위생관리의 주관부서가 아닌 사실상 식품의약품안전청의 승격기관이라는 점에서 문제가 되고 있다. 과연‘식품안전처’의 신설이 국민에게 안전한 먹거리를 보장할 수 있는 최선의 방법인가를 신중히 검토하기 위해 우리회를 포함한 축산관련단체협의회에서는 소비자단체, 관련학계, 생산자단체 등과 연계하여‘식품안전관리추진위원회’를 설립하고 지난 7월 6일 국회 의원회관 대회의실에서“소비자 농업시대와 농식품 안전관리”라는 주제로 심포지엄을 개최하였다.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.542-548
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• 2001

Hazard Analysis Critical Control Point(HACCP) is becoming an important component of food safety worldwide. The aim of this study was to investigate comprehensively the education and knowledge level of food service managers on HACCP as well as applying HACCP system to industrial foodservice. Total 247 foodservice managers participated in the survey and 159 responses were used for analysis. The results were as follows: 1) 89% of foodservice managers were educated about HACCP, and 40.9% felt they did fully understand HACCP and 47.8% did half. 2) The score for the implementation of HACCP was in the order of apparatus and facility sanitation, personal sanitation, and time-temperature/etc. sanitation. 3) Foodservice managers who were taught HACCP kept a deep attention to food and personal sanitation, compared with those without education(p＜0.05). However, the education time on HACCP affected conducting safety management. The results suggest that education and understanding of HACCP are positively related, and understanding of HACCP has a positive influence on conducting safety management.

• Bulletin of Food Technology
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• v.14 no.2
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• pp.94-98
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• 2001

외식, 단체급식의 증가 등으로 인하여 식중독의 발생이 날로 대형화, 다양화되어 갈 것으로 전망됨에 따라 식품에 대한 철저한 위생관리가 요구되고 있다.식품의 안전성을 확보하기 위한 위생관리 제도로 국제적으로 인식되고 있는 HACCP(hazard analysis critical control point)란 식품원료의 생산단계에서부터 시작하여 제조.가공, 보존, 유통.판매를 통하여 최종적으로 소비자가 섭취할 때까지의 모든 단계에서 발생할 우려가 있는 생물학적, 화학적, 물리적 위해요소에 대해 조사.분석하고, 각 위해요소에 대한 방지 방법을 구축하여 계획적으로 감시.관리함으로써 제품의 안전성을 사전에 확보하고자 하는 체계적인 관리방법이다. HACCP 계획은 위해요소 분석, 중요관리점 결정, 한계기준 설정, 모니터링 방법 확립, 개선조치 방법 확립, 검증절차 확립, 기록 유지 및 문서화 방법 확립의 과정을 거쳐개발되며, 최종제품을 검사하는 기존의 사후 관리적 방식과는 달리 HACCP는 중요관리점을 확인하고 모니터링 함으로써 최종제품의 위생안전성을 담보하는 예방적 관리방법이다. 1960년대 미국 항공우주국(NASA)에서 우주비행사들의 우주식에 대한 안전성을 확보하기 위한 연구에서 시작된 HACCP는 현재 세계 각국에서 식품의 안전성을 보증하는 과학적이고 체계적인 관리제도로 평가받고 있다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1457-1465
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• 2009

This study was conducted to analyze the food safety management practices and to provide data that could be used to improve food safety management at kindergarten foodservice establishments in Daegu and Gyeongbuk province. Microbiological hazard analysis was conducted from May to July, 2008 at the four foodservice establishments. A total (20 items) of foodservice facilities, cooking utensils, and equipment were tested about total plate counts, coliforms, E. coli, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The microbiological detected levels were higher than the critical limits for prepreparing and cooking knives, chopping boards, working tables (both prepreparing and cooking), refrigerator (inside wall), bart, basket, and tray. E. coli, Salmonella spp., and Listeria monocytogens were not detected in any samples. However, Staphylococcus aureus were detected in rubber gloves for cooking and trench in the bottom at one foodservice establishment. In conclusion, these results suggest that a prerequisite programs guideline should be provided to improve the food safety levels at kindergarten foodservice establishments and the foodservice manager must maintain proper food safety technique for foodservice facilities, cooking utensils, and equipment at kindergarten foodservice establishments to prevent cross-contamination and spread of foodborne pathogens.

• Proceedings of the Korean Sanitation Conference
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• 1999.06a
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• pp.63-74
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• 1999

• Proceedings of the Korean Sanitation Conference
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• 1999.06a
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• pp.31-48
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• 1999

• Proceedings of the Korean Sanitation Conference
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• 2003.06a
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• pp.1-18
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• 2003

• 치위협보
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• s.26
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• pp.1-8
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• 1999