• 한국식품위생안전성학회지
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• 제12권1호
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• pp.55-62
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• 1997

This study was carried out to investigate the microbiological and chemical properties of natural water during storage. The water samples were taken at the time of purchase and the opened bottles and unopened bottles stored at the temperature of 4$^{\circ}C$, 18$^{\circ}C$, and 3$0^{\circ}C$. The bacterial content normally rose to 2.06$\times$102 CFU/$m\ell$ for the unopened bottles and 2.91$\times$102 CFU/$m\ell$ for the opened bottles after 2 weeks of storage, and 1.21$\times$102 CFU/$m\ell$ and 2.64$\times$102, respectively, after 24 weeks of storage. The number of viable cells of bacteria peaked more rapidly at the storage temperature of 3$0^{\circ}C$ than 18$^{\circ}C$. But the total samples were found to be negative for coliforms test during the study period. The average range of pH value was from 7.39 to 7.76. The results showed that the nitrates and chlorides satisfied the Korea Drinking Water Quality Standards during the storage period of 24 weeks. However, the undesirable changes of the taste and odor were detected within 2 weeks and 3 weeks, respectively.

• 한국산업융합학회 논문집
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• 제16권4호
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• pp.103-111
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• 2013

In view of the fact that modern society has a range of origins causing disability, the population of acquired crippled is escalating. Hence, it is obligatory to facilitate every visitors can utilize facility equitably because public libraries are being changed to compounded service area. Particularly, it is urgent to manage space planning and accommodation by considerate the requirement traits of disabled who are a susceptible social group about knowledge information. This study analysis installation of toilet, the inevitable factor of hygiene facility, for disabled equipped in four different public libraries in Daegu with related on the standards of establishment for prolonged stay through advanced research and legislation connected on handicapped. This study provides foundation data to establish construction plan for disabled to alleviate inconvenience of taking service of public library, and to compose satisfying hygiene facility.

• 패션비즈니스
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• 제19권5호
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• pp.188-198
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• 2015

This study analyzed the qualifications necessary and manpower required in the Jeju nail art and make-up industry. We aimed to investigate the relationship between NCS education and national technical qualifications. For this study, 164 participants were given a questionnaire, and the collected data were analyzed via frequency analysis and multiple regression analysis using SPSS Ver. 18.0. The results of this study are as follows: 1. Matching job seekers with available positions was more difficult in nail art businesses than in makeup businesses. The main routes by which practitioners found jobs were Internet job sites and acquaintances. In addition, experience was the first consideration in hiring employees. 2. Those in high positions had less intention of employing students who had received NCS education, than those in lower positions. Intention to employ NCS graduates was high in businesses that found their employees through Internet job sites, vocational training institutes, acquaintances, or colleagues. Nail art workers prioritized NCS educational units in the following order: nail care, nail shop hygiene, gel nails, cosmetic nail removal, and tips/wraps. Makeup workers had the following priorities: basic makeup, wedding makeup, makeup shop safety, and hygiene management. They also mentioned basic occupational skills such as communication skills, interpersonal skills, and problem solving skills. Moreover, the new national licensing system was found to reflect competency in the most important skill sets.

• 한국산업보건학회지
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• 제31권4호
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• pp.385-395
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• 2021

Objectives: This study aimed to select items for technical guidelines through the guidelines of the Korean Occupational Safety and Health Agency (KOSHA) for agricultural workplaces. Methods: All 1,308 guidelines provided by KOSHA were reviewed and categorized using a Delphi technique questionnaire on their compatibility and urgency. Results: Among all the KOSHA guidelines, 100 items related to agricultural workplaces were selected. After that, two Delphi questionnaires were conducted and 46 items were finally selected. The average compatibility was calculated as 4.26, and urgency was 2.39. As a result of measuring the content validity of 46 items, six items were identified that were not relevant to agriculture. The final selected items were classified into four categories: Health examination and management, machinery standards, safety and health standard guides, and workplace environment management. Conclusions: The various risk factors at agricultural workplaces should be prevented and managed. It was shown that related technical guidelines or work standard manuals should be prepared. The technical guidelines of KOSHA will be provided as basic categories in the agricultural sector.

• 한국산업보건학회지
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• 제31권2호
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• pp.128-137
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• 2021

Objectives: The purpose of this study is to propose a smart work environment management service model that can measure and maintain work environments in real time. Methods: How existing private consignment business is being carried out was identified and a simpler method was applied to the model. Results: Common support was provided according to the Korea Standard Industrial Classification. Hazards suitable for the relevant industry classification were selected and information on safety and health education, etc. was provided. Theme-specific support provides services focusing on hazards that can be measured through applications. Hazards are evaluated by applying new standards divided into 'Good', 'Average', 'Inadequate', and 'Faulty'. Conclusions: This model is designed to help employers identify health and safety conditions in small businesses where it is difficult to hire health and safety professionals. Using the app proposed in this study, anyone can easily measure their work environment at any time.

• 식품과학과 산업
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• 제49권2호
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• pp.34-44
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• 2016

Given that fermented foods, such as kimchi and doenjang, are main food sources for high sodium intake in Korea, there have been needs to develop sodium-reduced kimchi and doenjang with the proper quality. However, small and medium sized business could not actively develop the sodium-reduced products due to lack of techniques and information as well as economical reasons. The most important aspects is to address food safety issues including microbial contaminations in sodium-reduced foods. Hurdle Technology, physical, biological, chemical control technique, would have to be preferentially considered to increase the hygiene safety standards in entire processing steps including raw materials, process water, manufacturing environments, and so on. Once the food hygiene level is stable, the next challenges are to improve the taste of the sodium reduced-products as well as to packaging and storage technologies. The development of a variety of sodium-reduced fermented foods would result in significant mitigation of sodium intake by Korean. This report provides the directions to develop sodium-reduced kimchi, doenjang or pickled food products for small and medium sized business, based on the technical consulting results of sodium reduction project supported by Ministry of Food and Drug Safety in 2015.

• 한국산업보건학회지
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• 제34권1호
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• pp.1-7
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• 2024

Objectives: The study was performed to investigate characteristics of hazardous factors regarding chemical(liquid lime) tank dredging workers by case survey. Methods: Field data such as working condition, MSDS and respirators applied to chemical tank dredging work were analyzed and the work environmental factors of noise and indoor air quality were measured to compare existing data with actual work situations. Results: No health hazards to workers due to working conditions were confirmed during dredging work inside the chemical storage tank. All air quality measurement data during dredging work satisfied the management standards, and there were no by-products. During dredging work, there was a significant change in noise depending on the type of work, but considering the noise reduction rate(NRR) of the earplugs worn by workers, there was no actual health hazard due to noise exposure. Conclusions: A fit test for respirator and the expiration date of the safety helmet should be observed to ensure an appropriate level of safety and health for dredging workers in the chemical storage tank.

• 한국산업보건학회지
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• 제3권1호
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• pp.110-126
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• 1993

Worker exposures to total chromium, hexavalent chromium (VI), sulfuric acid and alkaline dust at electroplating operations and worker exposures to trichloroethylene (TCE) and methyl chloroform (MCM) at degreasing operations in eleven small industrial plants were evaluated. Appropriate local exhaust ventilation systems for both operations were designed and recommended. Results of the study are summarized as follows ; 1. Out of 134 measurements for airborne hexavalent chromium concentrations, seven were exceeding the Korean occupational health standard of $50{\mu}g/m^3$ and 45 were exceeding the NIOSH standard of $1{\mu}g/m^3$. With an exception of one measurement, concentrations of total chromium were below the Korean standard of $500{\mu}g/m^3$. 2. Worker exposures to chromium were closely related to the existing control methods at the electroplating operations. Local exhaust systems, partial coverage of the tank surface, and antifoaming agents on liquid surface were adopted as control methods. 3. With an exception of one sample, airborne concentrations of sulfuric acid and alkaline dusts were below the applicable occupational heatlth standards. 4. Three plants indicated that airborne concentrations of TCE and MCM were exceeding the Korean standards. Other plants showed lower concentrations than the standards. It should be noted that generally, the activities and workloads on the day of surveys were less than normal. 5. Since the most existing ventilation systems did not satisfy the ACGIH criteria, the ventilation systems should be improved. Some examples for designing appropriate ventilation systems are presented.

• 환경위생공학
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• 제1권1호
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• pp.47-58
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• 1986

The underground living spaces have become one of the major environment of this decade in urban area. This study was carried out to examine contamination level for purpose of preservation of the pleasant underground environment. Three subway stations and three underground shopping centers in Seoul and two underground shopping centers in Busan were selected and surveyed by measuring gaseous pollutants $(SO_2,\; NO_2,\;CO,\;HC,\; HCHO,\;CO_2)$, dust, airborne microbes, and the other air condtions (temperature, humidity, air pressure, air flow, kata cooling power). These examined data were compared with four kinds of standard (building sanitation management, room air quality standards, occupational safety and health standards, ventilation equipment) as environmental hygiene.

• 한국가금학회지
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• 제47권1호
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• pp.39-48
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• 2020

The present study intended to analyze and detect any possible shortcomings in the current egg distribution system in Korea through a questionnaire. The institutional system and cases of operation thereof in advanced countries such as the USA, Japan, and Germany for the development of the egg distribution industry in Korea. The results revealed the following issues: absent pricing system, ineffective egg distribution, and difficulty in balancing supply and demand. Suggestions for addressing these issues and the subsequent improvement were based on cases found in the instated systems of advanced countries, and were given as follows: (i) The existing GP Center needs to be separated from the farms of laying hens, and the current institutional system and its operations need to be improved and should be approved by the government. Parallel to the institutional improvement, establishing a distribution system centered on the GP Center would be desirable. (ii) Egg pricing regulations are needed as a standard to determine the price of eggs. (iii) The reinforcing control standards and securing means for egg preservation are pertinent to each stage of egg distribution and should take into account environmental factors such as egg preservation temperature to guarantee high hygiene standards and egg safety.