• Proceedings of the KSCN Conference
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• 2003.05a
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• pp.131-131
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• 2003

단체급식에서 특정 다수인을 대상으로 계속적인 식사를 제공하기 위해 대량조리기기를 이용한 대량조리기법을 사용하고 있으나, 단체급식의 역사가 짧은 우리나라는 식단의 효율적 운영을 위해 급식인원에 따른 주방 면적 및 대량조리시설 기준의 연구와 개선이 미비한 실정이다. 특히 한끼식사의 구성이 대부분 1식 3찬 1국의 형태이므로 주방조리기구는 다양한 작업의 능률향상을 위해 계속 보완ㆍ개선되어야 한다. (중략)

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.303-308
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• 2015

The objectives of this study were to investigate the microbial contamination level of domestic kitchen environments and to provide information to improve food safety in 50 domestic house kitchens located in Seoul, Incheon, and Gyeonggi-do. Dishcloth, chopping board, and refrigerator swabs were examined for the presence of coliforms, Salmonella spp., Campylobacter jejuni/coli, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. The means and standard deviations of coliform counts for dishcloths was $4.8{\pm}1.84log\;CFU/100g$, chopping boards, and refrigerator drawers were $4.04{\pm}1.53$, $4.11{\pm}1.65log\;CFU/100cm^2$, respectively. Salmonella spp. and Campylobacter jejuni/coli were not detected in all samples. E. coli were detected in 3 on the dishcloths and 1 of 50 samples in the refrigerator drawer. Listeria monocytogenes was detected in the drawer of the refrigerator in 2 of 50 samples. In the case of Staphylococcus aureus, the detection on dishcloths, chopping boards, and drawers in refrigerators was 21, 12, and 14 of 50 samples, respectively. The results of microbiological tests of domestic kitchen utensils can be used to emphasize the importance of the sanitary conditions in domestic kitchen environments.

• The Journal of the Korea Contents Association
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• v.16 no.2
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• pp.287-294
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• 2016

The whole design process drawing outputs from design planning is based on designers' intuitive ideas and differences in technical ability. However, every design professional agrees to the fact that such design process is filled with individuals' implicit acts or inherent intuition rather than following directions in a certain defined frame. If the design process based on such intuition and experience can start from the rational and scientific process, it would be possible to move more systematic design process to the next step. This study aims to examine what system of thinking are used by designers to conduct the design information process, by using the protocol analysis which is the representative qualitative study method of cognitive science, on designers' cognitive behaviors like the contents of the design sketch process which is the initial step of the kitchenware development process, in order to understand professionals' and non-professionals' design application direction. Thus, the scope of this paper would be limited to "the initial protocol analysis on kitchenware" and "encoding of the analysis on thinking" in the qualitative study that can be the most basic to understand the design cognitive science. As a procedure to solve this study question, it aimed to seek for the product development flow and the educational effect by considering the preceding researches and also re-interpreting cognitive thinking in systematic methods.

• The Science & Technology
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• v.32 no.5 s.360
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• pp.28-29
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• 1999

21세기에는 사람의 말을 알아듣고 말할 뿐 아니라 오감까지 갖춘 컴퓨터가 등장한다. 즉 사람의 감정을 헤아리고 얼굴을 인식하는 컴퓨터가 나와 자기 집 현관문 통과는 물론 자동금전출납기에도 활용된다. 21세기에는 이러한 첨단기술이 개인용 컴퓨터에서 승용차ㆍ주방기구에 이르는 모든 기계에까지 확산되어 인간의 일상적인 일은 모두 기계가 맡게 되고 인간은 자질구레한 일에서 해방이 되는 것이다.

• Journal of the Korea Safety Management & Science
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• v.11 no.1
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• pp.35-41
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• 2009

대부분의 사람들은 의식하지 못하지만 세상은 오른손잡이 중심으로 이뤄져 있기 때문에 왼손잡이가 일상적으로 겪는 불편은 상상외로 많다. 우리가 일상에서 많이 사용하는 연장, 주방기구, 사무용품, 가전제품, 가구, 의류, 악기, 의료기기, 스포츠용품, 공공시설 등 이들 대부분이 오른손잡이에게 맞춰져 있어 왼손잡이들은 자신들의 왼팔을 비틀어서 사용하거나 주손이 아닌 오른손으로 부자연스런 자세로 사용할 수밖에 없다. 이에 따라 왼손잡이는 일상생활에 있어서의 상당한 불편을 느낄 뿐만 아니라 작업 능률의 저하, 재해나 상해를 입을 가능성이 높아질 수 있다. 본 연구는 무작위로 선정된 피설문자에 대한 설문 조사를 통하여 손잡이(handedness)와 관련된 통계수치를 제공하고 왼손잡이인 경우 왼손잡이로서 일상생활에서의 불편함, 작업능률의 저하여부, 오른손잡이 전용제품을 사용하여 상해를 입은 경험 등에 대해 조사하였다. 또한 왼손잡이도 편리하게 사용할 수 있으면 하는 제품이나 공공시설 등에 대한 이들의 주관적인 견해에 대해서도 조사하였다. 이를 토대로 왼손잡이를 위한 공구, 주방용품, 문구용품, 스포츠용품, 사무용품 등에 대하여 현재 적용되어 있는 상품에 대한 고찰과 향후 적용 가능 상품 및 공공시설에 대해 제안하였다.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.63-75
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• 2007

A survey on sanitary management at 98 food service institutions located in Jeollabuk-Do were conducted. Food service institutions included 13 hospitals, 38 schools, 40 enterprises, and 7 others. The sterilization in boiling water was used for disinfection of tableware, spoon and chopsticks, and dish towel. Cooking kit, refrigerator, chopping board, and knife were sterilized with disinfectant. Frequency of sanitary training program on employees was 56.1% for 1 time/month, 12.2% for 2-3 times/month, and 11.3% for 1 time/week. Preparing ratio of defrosting, warehouse and rest room, and washing and sterilization diary were 73.8, 60.5, and 54.5%, respectively. However, checking ratio of environments (9.5%), personal sanitation (10.8%), and sanitary training program diary(8.4%) were low. Major obstacle factors on the introduction of Hazard analysis critical control point (HACCP) system into food service institutions were lack of equipment and facilities (54.1%) and lack of understanding and data on HACCP system (17.3%). Therefore, in order to reduce the outbreak of food-borne diseases increasing frequency, we estimated that the introduction of sanitary management system and the conversion of dietician' perception on sanitary managements in food service institutions were needed.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.586-592
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• 2015

This study was performed to determine optimum approaches for control of microorganisms in school refectories and kitchens. A reduction of more than 5.0 log CFU/mL was noted for Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Streptococcus mutans after treatment with 5 ppm ozone water for 60 s. Treatment of different vegetables with ozone water for 5 min showed bactericidal effects with 2-4 log reduction of viable cell number; the bactericidal effects differed according to the kinds of vegetables. The viable cell number on kitchen apparatus and tableware was not detected by ozone water treatment for 60 s. In addition, the count of the bacteria floating in the air in refectories and kitchens decreased 2.0 log CFU/1,000 L air to 0-1 CFU/1,000 L air on treatment with 45 ppm ozone gas for 12 hr. Therefore, ozone water and ozone gas may be good candidates as antimicrobial agents that can be used to improve sanitary conditions in school refectories and kitchens.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.293-304
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• 1999

The purpose of this study was to evaluate the microbiological quality, and to assure the hygienic safety of the food production in the university food service facility located in Seoul in accordance with the Hazard Analysis Critical Control Point(HACCP) concepts. In the hygienic state assessment of kitchen, it has revealed that it was very important to remove water from the kitchen floor and to establish standard method for disinfection of cooking utensils. And foodservice workers were required to have training program for the safe handling of food and utensils since they did treat food without hygienic gloves. The kitchen layout had to be improved because the near distance of table with heating unit and shelf might cause the growth of microorganisms when prepared food was kept on the shelf. In terms of the timetemperature measurement and microbiological quality assessment during each of the food production phases, most of sengchae (raw vegetable dish) and namul (cooked vegetable dish) were treated within danger zone for food safeness ($5~60^{\circ}C$). It has shown that the microbiological quality of raw materials was very much inferior at the time of receiving based on the TPC($10^{5}~10^{7}$), coliform($10^{3}~1O^{6}$), which was not acceptable level(TPC:$10^{6}$, coliform:$10^{3}$) suggested by Solberg. Microbiological growth has increased in the both of sengchae and namul considerably during most of food production phase. Therefore, it is extremely important to reduce holding and serving time and to avoid treating food within the danger zone for food safeness. In addition, the prevention of cross-contamination during mixing the ingredients with improper equipments and with insanitary treatments by workers was also important to keep the food safety in this speciqic university foodservice facility.

• KOREAN ASSOCIATION OF OCCUPATIONAL HEALTH NURSES
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• v.8 no.2 s.28
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• pp.10-18
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• 2001

우리나라 대기오염의 수준은 지난 90년대 초반 이후 아황산가스와 총부유분진의 농도가 감소하고, 대신 오존과 이산화질소의 농도가 증가하면서 점차 다른 선진국에서 경험하는 대기오염현황을 보이고 있다. 한편 PM10과 PM2.5와 같은 미세분진의 경우 그 측정기간이 짧고 자료가 제한적이지만, 일부 지역에서 증가추세를 보이고 있으며, 그 수준을 비교하였을 때 현재 선진국에서 책정한 미세분진의 규제농도를 훨씬 상회하는 것으로 판단된다. 대기오염으로 인한 건강영향으로는 급성으로 고농도에 수 시간에서 수 일 동안 노출되는 경우 폐기능의 저하, 심박동의 변화, 그리고 신체내 염증물질의 증가 등 인체 기능의 변화가 보고되고 있으며, 기존에 폐장질환이나 심혈관질환을 앓고 있는 사람들의 경우 증세의 악화와 의료이용의 증가 등을 경험하거나 더 나아가 사망에 이르러 수명이 단축되는 것이 보고되고 있다. 급성노출의 경우 미세분진 PM10 10 $\mu$m/m3 당 전체 사망률이 0.5-1$\%$ 가량 증가하는 것으로 보고되며, 만성노출을 조사한 코호트 연구에 근거하는 경우 대기오염에 노출되는 전체 인구에 있어 PM2.5 1 $\mu$m/m3 당 1개월의 수명이 단축되는 것으로 추정되고 있다. 아직 대기오염으로 인한 건강영향의 기전이 전부 밝혀진 것은 아니지만, 일부 연구에서 대기오염물질 중에서 전이금속의 역할이 보고되고 있으며, 대기오염에 노출되면서 기관지, 폐포 및 혈액 등에서 염증매개물질의 분비 및 확산 그리고 심장을 비롯한 각 장기 기능의 변화가 보고되고 있다. 한편 이러한 변화들이 증세와 건강상의 비가역적 변화를 야기하는데 있어 대기오염 수준의 역치는 없는 것으로 판단되고 있다. 이러한 대기오염의 영향에 대한 개인수준의 해결책으로서는 자동차 사용의 절제 및 개인적인 쓰레기 소각의 자제 등 오염원 발생의 감소와 함께 대기오염 수준에 따른 증세 및 투약의 적절한 조절과 신체 활동의 조절을 통하여 오염원을 회피하는 것이 강조되어야 하며, 또한 흡연 특히 실내흡연의 금지와 실내 주방기구 및 난방기구의 관리 등이 구체적으로 제시될 수 있다. 마지막으로 대기오염물질들이 신체에 들어와 산화제로 작용하는 만큼, 식품을 통한 항산화제의 섭취가 일반적인 건강관리 수준에서라도 반드시 강조되어야 할 것이다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.21-24
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• 1999

The analysis of hazard compounds, including naphthalene, biphenyls (BP) and diethyl phthalate (DEP), was conducted from the wooden kitchenwares and sanitory produce. Fifty samples of that wooden products in the local market were purchased for the study. All the samples were extracted by benzene and n-heptane, followed by the analysis through GC-MSD. As a result, neither naphthalene nor diethyl phthalate were found, however, trace amount of biphenyls were detected on all the samples ranged from 0.1 to 3.1 ppm. Biphenyls also contained both in the imported and the domestic of White Birch wood, as 0.25 ppm and 0.34 ppm, respectively. The concentration of biphenyls reduced with the process of the original woods, and especially the detection range was relatively low compared with the permission one of apples (110 ppm). The results suggested that biphenyls were contaminated into the product not by the addition doting the process of manufacture, but as the component itself in raw wood materials. Also, the content of the residual biphenyls were not suspected to give the harmful effects.