• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.1 no.2
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• pp.128-135
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• 1991

To obtain the basic information of environmental working status in mercury industries in Korea, 26 mercury industries were investigated with mercury concentration in air and various factors affecting on workplace environment. The results were as follows : 1. The mean air concentration of mercury was $0.046{\pm}0.035mg/m^3$ in 26 mercury industries. 2. The highest mean air concentration of mercury among 26 mercury industries classified by type of product was found in sodium hydroxide manufacturing industries ($0.054{\pm}0.020mg/m^3$) and the lowest mean was found in mercury battery manufacturing industries ($0.003{\pm}0.002mg/m^3$). 3. While the highest' mean air concentration of mercury was found in manual method ($0.061{\pm}0.041mg/m^3$) among the types of operation method, lowest one was found in automatic method ($0.035{\pm}0.025mg/m^3$). 4. While the mean air concentration of mercury was $0.023{\pm}0.018mg/m^3$ in good clean status of workshop, the mean air concentration of mercury in bad clean status was $0.06{\pm}0.033mg/m^3$. Among various factors affecting on th e air concentration of mercury, clean Iiness of workshop showed statistically significant difference with air concentration of mercury, and automation of workshop and local exhaust ventitlation also played important role in control the air concentration of mercury in the working environment.

• Journal of Nutrition and Health
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• v.49 no.3
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• pp.201-212
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• 2016

Purpose: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard. Methods: Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions. Results: Seven newly proposed standards were selected as follows: (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi. Conclusion: The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.