• Korean Journal Plant Pathology
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• v.14 no.5
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• pp.526-530
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• 1998

The effect of field sanitation using ecological characters of the pathogen was investigated for controlling Phomopsis seed decay in soybean. Field sanitation which was eliminated the inoculum by removing host debris, abscised petioles and cotyledones out of field, reduced remarkably infection percentage of pods and seeds by Phomopsis spp. as compared to the inoculated field. Neverthless, seed infection was 28.7% in the sanitized field. The fields sanitized by benlate application around the soybean plants also decreased seed infection with Phomopsis spp. Total seed infection including that with miscellaneous pathogens occurred as much as 75∼79% to the no application and their control values were 34∼42% over the routine application schedule. Even though it was not satisfactory, field sanitation seemed to be effective in controlling Phomopsis seed decay when infection pressure was low level. Diaporthe phseolorum va. sojae, D. phaseolorum var. caulivora and Phomopsis longicolla were mostly identified from soybean seeds and Colletotrichum truncatum, Cercospora kikuchiana were also isolated in sequence. Field sanitation did not significantly increase in soybean yield over the no application, while routine application schedule did in field.

• Journal of the Korea Safety Management & Science
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• v.11 no.4
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• pp.1-6
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• 2009

This study was evaluated the indicators of GRI guideline LA6-LA9 for industrial safety sanitation field on 22 domestic sustainable management reports and 46 overseas reports published by companies in 2007 and 2008, was developed new indicators with emphasis on industrial safety sanitation act, and was assessed whether they are released. As a result, LA6(Percent of total workforce represented in formal joint management-work health and safety committees that help monitor and advise on occupational health and safety programs) was evaluated highest in release ratio on whether to release the reports by each indicator of industrial safety sanitation field using domestic sustainable management report GRI guideline, and in the case of overseas companies, it was evaluated that there is no companies that release all from LA6 through LA9 among GRI guideline, but it was grasped that the ratio of partial release is high. As for the release of indicators was developed with the use of industrial safety sanitation act of 22 domestic companies, the release of indicator No. 1(report and industrial disaster record) and 10(health diagnosis) of industrial safety sanitation act was high. This study is meaningful in that it analyzed the industrial safety sanitation field of sustainable management report(CSR) that has not been attempted so far with the use of new indicators developed with emphasis on GRI guideline and industrial safety sanitation act.

• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.219-232
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• 2003

The purposes of this study were to assess the child care centers' foodservice facility, and to develop the kitchen facility model based on the general sanitation standards and guidelines in order to provide basic information for a plan review to build or renovate child care centers' foodservice facility. The scopes of the study include : 1) field assessment of the foodservice management practices and facilities in 8 public child care centers, and 2 private child care centers which they are subsidized from the government as public child care centers, 2) development of child care centers' kitchen facility model based on the General Sanitation Standards and Guidelines. The results of this study can be summarized as follows : 1. Field Assessment of the Child Care Centers' Foodservice Facility Average number of children in child care centers was 78.0$\pm$24.20, the average space of kitchen was 15.13$\pm$4.25($m^2$). Especially, the average space of kitchen was 18.49$\pm$4.35($m^2$) with enrollment capacity of 90～120 children in child care centers. The inventory level of most foods was relatively low except rice and kimchi. Kitchen facilities and equipments were similar to those of home kitchen and did not meet the standards of institutional practice. Therefore, the director in child care centers should recognize the importance of the sanitation management and pay more attention to the renovation of foodservice facilities as well as sanitation management practices. 2. Development of the Kitchen Facility Model based on the General Sanitation Standards and Guidelines The kitchen facility plan model with enrollment capacity of 100 children was developed based on the results of field assessment and literature review. Suggested kitchen space was 34.16$m^2$(6,100mm×5,600mm). This space was bigger than the results of field survey or precedent study, considered appropriate to implement the general sanitation standards. The main feature of the developed kitchen facility plan and model was product flow in one direction from the arrival of the raw material to the finished product in order to prevent cross contamination and to improve working efficiency.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.310-321
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• 2007

Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored $68.0{\pm}12.42$ points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

• Journal of the Korean Society of Industry Convergence
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• v.7 no.3
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• pp.241-248
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• 2004

The purpose of the this paper is to consider the many dangerous factors involved in the use of temporary equipments in construction work and to reduce potential numerous fatalities by presenting suitable countermeasures. As a result of this study, the following conclusions and recommendations have been suggested. 1 Measures for safety sanitation must be strengthened in the field of machinery installation and engineering method. 2 The synthetic safety sanitation and safety control should be positively propelled. 3 An efficient safety training and education must be emphasized by the scientifical and systematical devices 4 A powerful precautionary countermeasure against health impediment should be conducted substantially 5. Miscellenous actions should be taken as follow. - Awaken enterprisers to the importance of their responsibility - Continuously conducting safety check.

• Journal of environmental and Sanitary engineering
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• v.9 no.2
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• pp.41-49
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• 1994

Water- borne infectious diseases can be acquired by contact with contaminated water or by ingestion of contaminated water. There are many water- borne infectious agents such as bacteria, virus, and parasite. Among many of water- borne infectious diseases, health authorities of Korean government has particularly intensified to prevent and control typhoid fever(class I ), shigellosis(class I ), cholera(class I ), paratyphoid fever(class I), amebiasis(class II ) and leptospirosis(euivalent to class II ) under the communicable disease control law. Water- borne disease Prevention and control guideline itself has been also well provided by the health authorities. However, in practical public health point of view, there are still many problems remained to be solved out; no prospective investigation project to survey water borne infectious diseases under the national disease prevention and control programmes, incredible statistic data of annual notifiable disease report frequent appearance and varieties of drug resistance water- borne infectious agents, little cooperation and information- exchange system in between the related government authorities( the health authorities, the environment sanitation authorities and the food hygiene authorities) which should be closely collaborated, lack of health consciousness of the people, necessity of evaluation and Hndification on to the outcomes of performed health activities and programmes, neglect activities for water quality investigation, shortage of expertise and human resources in the related field, and poor investment of the government budget to develope and improve public health and sanitation field. In order to prevent and control water- borne infectious diseases effectively, it is emphasized that all the above indicated should be considered and performed to improve under the national health and sanitation development programmes.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.47-50
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• 1986

Sanitary condition for raw milk in Korea was investigated in this study. It is hoped that the information will be used for reference in future endeavors of study in the field of public health and food sanitation in Korea. The results were summerized as follows: 1) The viable cell counts of bacteria in raw milk were tend to be increased under the various atmospheric temperature, and the correlation coefficient between temperature and total viable cells was r=+0.921(p<0.01). 2) The correlation coefficient between methylene blue reduction time test and viable cell counts of bacteria in raw milk was r=-0.799(p<0.01). 3) The relationship between total solid rate(%) and milk fat rate(%) was highly significant level as r=+0.745(p<0.01). 4) Highly significant correlation coefficient was r= +0.945(p<0.01) between milk fat and protein rate in raw milk.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.746-755
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• 2011

A survey on the status of sanitary education and recognition and perceived performance of cooking operations related to sanitation for cooks at nine deluxe hotels in the Seoul area was conducted. The frequency of a food sanitary training program inside the hotel was 94.0%, and the frequency of training was 'once a month' at 68.5%. The program was taught by a hygienist in the hotel (62.7%), and 64.2% of cooks always attended. Cooks' recognition of HACCP was 3.52, and the importance of education on HACCP was higher at 3.77. Cook's' level of sanitary management was satisfactory with an average of 3.83 out of 5 in a Likert scale. The results showed a high average (4.08) for importance of personal hygiene during cooking, but satisfaction of personal hygiene was rather low at 3.92. Cooks' recognition of food sanitation in work field was very high at 4.15. The average scale of recognition on personal hygiene was 4.36, and out of 10 items related to personal hygiene, 'maintaining hand hygiene' showed the highest recognition (4.43). In a performance scale, the average was 4.24, and 'performing annual health examination' was the highest at 4.38. Perceived recognition of 18 items related to food sanitation had an average of 4.41, whereas the average for performance was lower at 4.31. Perceived recognition of 12 items related to cooking equipments had an average of 4.39, and average scale of performance was 4.28. Therefore, cooks' high recognition of food sanitation but rather low recognition of satisfaction of personal hygiene and perceived performance indicated that systematic sanitation management monitoring tools are necessary for higher performance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.944-954
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• 2007

The Purpose of this study was to investigate overall sanitation levels of restaurants in Korea by examining sanitation management. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese restaurants and in buffet-style restaurants of over 100 pyeong in size located in Daegu and Gyeongbuk province. This survey of sanitation management practices found that in large restaurants employing many workers, sanitation management was good in the areas of the kitchen environment, equipment and utensils, food handling, and worker's personal hygiene. Restaurants having relatively large kitchens showed significantly high scores in these sanitation areas. Furthermore, open-kitchen-type restaurants showed significantly higher scores in kitchen sanitation compared with closed-kitchen-type restaurants. Survey results of sanitation management show that, in all restaurants surveyed, sanitation management was good in dining hall sanitation and in providing a safe drinking water supply, but poor in food handling sanitation. Kitchen environment sanitation was poor in Korean, Chinese, and Japanese restaurants. Equipment and utensils sanitation was unsatisfactory in Western and buffet-style restaurants. In the food handling area, especially food sanitation and temperature, checks were rarely made, and pasteurization and temperature records were not kept. Therefore, it is recommended that, in planning a kitchen facility in the future, the floor area should be as large as Possible and open. In terms of management, more attention should be paid to food pasteurization, sanitation of cooking equipment and utensils, and checking of food temperature.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.2
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• pp.72-77
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• 2006

Enrofloxacin (ENRO) is one of the most commonly used fluoroquinolones for treating bacterial disease in olive flounder (Paralichthys olivaceus) farming, but its withdrawal time for industrial-scale farming has not been well established. Withdrawal times of ENRO following oral administration were evaluated in olive flounder under field conditions. Fish were held in an inland fish tank and fed a commercial mediated diet containing 5 mg/kg of ENRO for 9 days. Seven fish per sampling point were examined during and after treatment. ENRO and its major metabolite, ciprofloxacin (CIP), were analyzed using high-performance liquid chromatography with a fluorescence detector. The concentration of ENRO and CIP in muscle increased during the medication period, and then decreased rapidly The sum of ENRO and CIP concentration in olive flounder peaked on day 6, with a maximal concentration in muscle of 4.30 mg/kg. ENRO residues were eliminated rapidly; at 10 days post treatment, the level in muscle was 0.10 mg/kg, but it took about 50 days to be reduced to below 0.1 mg/kg. After 60 days, the residual concentration was below 0.1 mg/kg in all samples. The level of ENRO accumulation at the beginning of oral administration was variable, according to the farming conditions, but the overall exhaustion time was almost the same. We concluded that an adequate withdrawal period of enrofloxacin is 60 days in the case of oral administration.