• Journal of the Korean Society of Radiology
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• v.84 no.1
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• pp.75-91
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• 2023

The technical parameters and imaging interpretation criteria of the Prostate Imaging Reporting and Data System version 2 (PI-RADS v2) using multiparametric MRI (mpMRI) are updated in PI-RADS v2.1. These changes have been an expected improvement for prostate cancer evaluation, although some issues remain unsolved, and new issues have been raised. In this review, a brief overview of PI-RADS v2.1 is and several critical points are discussed as follows: the need for more detailed protocols of mpMRI, lack of validation of the revised transition zone interpretation criteria, the need for clarification for the revised diffusion-weighted imaging and dynamic contrast-enhanced imaging criteria, anterior fibromuscular stroma and central zone assessment, assessment of background signal and tumor aggressiveness, changes in the structured report, the need for the parameters for imaging quality and performance control, and indications for expansion of the system to include other indications.

• Journal of Korea Multimedia Society
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• v.19 no.1
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• pp.86-95
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• 2016

The main objective of HACCP(Hazard analysis and critical control points) system is to provide a systematic preventive approach how to control the risks in food production process. Practically, the diet classification process performed at the one of the beginning steps of the HACCP system, makes an important role of determining food safety risks and how to control them in every control point according to the different risk level of the diet. In this paper, we propose an automatic diet classification method for HACCP system using XML(eXtensible Markup Language). In order to guarantee the diet classification accuracy, we design the XML schema and attributes represents the relationship of every diet and ingredients analysing the HACCP diet classification rules. Based on the XML schema and document generation method, we develope the proposed system as client and server model that implemented XML based HACCP diet information generation module and integrated HACCP information management modules, respectively. Moreover, we show the efficiency of the proposed system with experiment results describing the school food diet information as XML documents and parsing the diet information.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.27 no.1
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• pp.677-682
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• 2009

According to the revised law of survey, all the geographic information data including 1/1,000 digital topographic maps have to be converted to world geodetic reference system by the end of 2009. National Geographic Information Institute (NGII) formulated the policy to promote the conversion from local geodetic reference system to world geodetic reference system. However, the current conversion rate is lower than planned due to some impeding factors. Therefore, in this paper, those impeding factors are investigated and then efficient conversion strategies are established and provided. The research involves the validation of affine transformation, the determination of critical value for outlier detection and optimal number of common control points for coordinate conversion, and the treatment of old and new control points.

• Journal of The Korean Digital Architecture Interior Association
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• v.11 no.1
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• pp.5-13
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• 2011

This research proposed the space planing methode and diagrams of restaurant kitchens to improve hygiene by analyzing the related contents collected from books and researches in interior design and HACCP (Hazard Analysis and Critical Control Point). HACCP is an effective and scientific hygiene system for food safety in order to prevent cross-contamination from food hazards. Based on the analyses, improvement of food production environments like restaurant kitchens is necessary for food hygiene. The space planing methode of restaurant kitchens to improve hygiene are followings: The circulation planing is that the direction of movement of the food, workers, waste, and dishes should be fractionated and managed for cross-contamination prevention. The space separation planing is that the spaces in the kitchen should be classified and divided into contaminated area and non-contaminated and clean area depending on the degree of cleanliness. The zoning is space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination disappear in kitchen. However, if cross-contamination is unavoidable in some points in restaurant kitchens, hygiene facilities such as washing rooms, pass rooms, and double doors with air-shower should be located in order to remove contamination.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.2
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• pp.224-233
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• 2012

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventative approach for food safety and is generally used in food industry to identify potential food safety hazards. Recently, the Korean Ministry for Food, Agriculture, Forestry and Fisheries planed to applicate HACCP programs as an effective approach to food safety and protecting public health at the aquaculture farm of rainbow trout, Oncorhynchus mykiss. For the purpose, it need to identify what kinds of hazards are in the aquaculture farm. In the present study, we established Sanitation Standard Operating Procedures (SSOP), which addresses sanitation conditions and practices in the aquaculture farm. SSOP is essential prerequisite programs of HACCP to reduce or eliminate the risk of the hazards being realized. We anticipate that the HACCP programs of aquaculture farm will contribute to supply foods in safety to consumers.

• Journal of The Korean Association of Information Education
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• v.24 no.4
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• pp.301-311
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• 2020

A model of cooperative learning, Pair Programming was applied to regular class for middle school students. Algorithm and programming skill were taught through the pair programming for two week and the achievement was analyzed based on 4Cs(Critical thinking, Communication, Collaboration, Creativity) proposed by the NEA(National Education Association). The control group was statistically significant on Critical Thinking between pre-test and post-test1, while the experimental group was statistically significant on all measurements of 4Cs. Between pre-test and post-test2, the control group showed overall little difference in range of 0.2 points on the 4Cs average scores. while the experimental group was statistically significant on all measurements of 4Cs. Between post-test1 and post-test2, there was no significant difference on 4Cs average scores in both groups. The experimental group showed higher score results on all 4Cs than the control group. This study verifies that the benefits of Pair Programming on 4Cs.

• Nutrition Research and Practice
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• v.4 no.2
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• pp.163-172
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• 2010

The purposes of this study were to assess hospital foodservice quality and to identify causes of quality problems and improvement strategies. Based on the review of literature, hospital foodservice quality was defined and the Hospital Foodservice Quality model was presented. The study was conducted in two steps. In Step 1, nutritional standards specified on diet manuals and nutrients of planned menus, served meals, and consumed meals for regular, diabetic, and low-sodium diets were assessed in three general hospitals. Quality problems were found in all three hospitals since patients consumed less than their nutritional requirements. Considering the effects of four gaps in the Hospital Foodservice Quality model, Gaps 3 and 4 were selected as critical control points (CCPs) for hospital foodservice quality management. In Step 2, the causes of the gaps and improvement strategies at CCPs were labeled as "quality hazards" and "corrective actions", respectively and were identified using a case study. At Gap 3, inaccurate forecasting and a lack of control during production were identified as quality hazards and corrective actions proposed were establishing an accurate forecasting system, improving standardized recipes, emphasizing the use of standardized recipes, and conducting employee training. At Gap 4, quality hazards were menus of low preferences, inconsistency of menu quality, a lack of menu variety, improper food temperatures, and patients' lack of understanding of their nutritional requirements. To reduce Gap 4, the dietary departments should conduct patient surveys on menu preferences on a regular basis, develop new menus, especially for therapeutic diets, maintain food temperatures during distribution, provide more choices, conduct meal rounds, and provide nutrition education and counseling. The Hospital Foodservice Quality Model was a useful tool for identifying causes of the foodservice quality problems and improvement strategies from a holistic point of view.

• Journal of Food Hygiene and Safety
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• v.19 no.4
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• pp.185-192
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• 2004

Generic HACCP models for bakery products may help HACCP implementation at the wholesale bakery production lines easier. When baking, the internal temperature of bakery products went up to $85^{\circ}C$, which resulted in gelatinization of starch. Considering the characteristics of bakery products, general sanitation control procedures are the main target tool to keep bakery products safe. Monitoring of pathogenic microorganisms at bakery plant environment including production lines was carried out. At the wholesale bakery environment pathogenic microorganisms were detected. It gave a clue that general sanitation control procedures should be implemented for safe bakery products supply. Hazard analysis of raw materials and processing of bakery products, and determination of critical control points and critical limits at the wholesale bakeries lead to present generic model of bakery product HACCP plan. CCPs for the wholesale bakery products may be applied and modified for the implementation of HACCP plan at the wholesale bakery plant.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.249-260
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• 1995

6 Central commissary and 2 conventional school foodservice operations were assessed in terms of time-temperature relationship and microbiological quality, and monitoring control methods were identified through hazard analysis during the phases of prodution and distribution. 2 conventional schools from Seoul and 6 commissary schools from Kyungkido were participated in the survey. Meals produced in central commissary were distributed to satellites, therefore delivery practices of foods were identified as critical. Microbiological test results for commissary and conventional schools revealed that microbiological quality of foods was mainly related to time-temperature management, types of food, and equipment sanitation not to the foodservice system used. Time-temperature profiles at temperature danger zone (7.2-60$^{\circ}C$) observed were to be related to the following sanitary practices: cooked vegetables were held at temperature danger zone for relatively longer delayed time (15-38$^{\circ}C$: 15-226 min, 7-60$^{\circ}C$: 75-226 min), and same results were observed for deep-fat fried cutlets (15-38$^{\circ}C$: 15-151 min, 7-60$^{\circ}C$: 33-151 min). Menu items with various ingredients and frequent contacts with hands and equipments during the production flow were held at temperature danger zone for longer delaying time than other menu items with brief prodution stages. Based on hazard analysis critical control points, microbiological quality was collectively affected by time-temperature relationships, equipment sanitation, proper cooking methods, and sanitary management competencies of dietitians. Microbiological test results of working equipments and surface of dishes and trays showed that immediate action should be taken. Cutting boards used in central kitchen were also showed similar results of potential dager of cross-contamination. Effective sanitary control methods were urgently needed.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.32 no.1
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• pp.1-8
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• 2014

The positions, attitudes, and internal orientation parameters of three line scanners are critical factors in order to acquire the accurate location of objects on the ground. Based on the assumption that positions and attitudes of the sensors are derived either from direct geo-referencing which of using Global Positioning Systems (GPS) and Inertial Navigation Systems (INS), or from indirect geo-referencing which of using Ground Control Points (GCPs), this paper describes on biased effects of Internal Orientation Parameter (IOP) on the ground. The research concentrated on geometrical explanations of effects from different focal length biases on the ground. The Synthetic data was collected by reasonable flight trajectories and attitudes of three line scanners. The result of experiments demonstrated that the focal length bias in case of indirect geo-referencing does not have critical influences on the quality of reconstructed ground space. Also, the relationships between IO parameters and EO parameters were found by the correlation analysis. In fact, the focal length bias in case of the direct geo-referencing caused significant errors on coordinates of reconstructed objects. The RMSE values along the vertical direction and the amount of focal length bias turned out to be almost perfect linear relationship.