• Journal of the Korean Society of Clothing and Textiles
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• v.41 no.5
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• pp.872-882
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• 2017

There are no specific guidelines on how to control the heat input for the heat generating smart base layer. This study investigated the mode of actuating heat pad attached to the base layer by performing a human wear test in a cold environment. Subjects participating in the test wore T-shirts, jumper and pants on the base layer with heating pads. Skin temperature, total time of heating and the number of switching for the heating mode were observed as the subject controlled the heating mode voluntarily. The comfortable range of skin temperature on the abdomen was larger than on the lower back. The subject felt hot and turned off the switch when the mean skin temperature of the abdomen was $48.8^{\circ}C$ and the lower back was $40.1^{\circ}C$. The total heating time and the number of actuating switching were larger for women than men. The voluntary action of heating for men with high cold sensitivity was significantly different from men with low cold sensitivity. Therefore, it is necessary (depending on gender and cold sensitivity) to set the heating mode differently for the automatic heat control of a future smart base layer.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.603-616
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• 2010

Based on recent dramatic increases in foodborne outbreaks in restaurants, self-managed sanitation systems are now recommended to control contributing risk factors. This study aimed to improve sanitation management practices in restaurants and had two objectives. First, we tried to develop a self-managed sanitation check-list, including risk factors contributing to foodborne illness and Korean food hygiene regulation articles. We also tried to evaluate current sanitation management practices in restaurants according to operation and restaurant type. Thirty restaurants were evaluated by on-the-spot inspectors using an auditing tool consisting of four dimensions, seventeen categories, and forty-one items. Total compliance rate categorized by operation type significantly differed between chain restaurants and self-managed restaurants, with values of 85.5% and 51.6%, respectively. Therefore, self-managed restaurants, which showed the lowest compliance rate of below 30.0%, need more strict control to improve current unsanitary management practices, specifically relating to 'sterilization of knives, chopping boards, and wiping cloths', 'sanitation training', 'not allowing access into the kitchen to outsiders', 'handling of food or utensils on shelves at a 15 cm distance away from floor', 'prevention of cross-contamination of cooked foods or vegetables', and 'records of kitchen access or inspection'. Thus, an effective food sanitation system is essential and should be implemented to improve the existing sanitary conditions in restaurants. However, the most important factor to achieving food sanitation management objectives is food handlers' self-motivation.