• 한국식생활문화학회지
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• 제20권5호
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• pp.615-620
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• 2005

This study was conducted to develop and evaluate food safety training program for employees in foodservice operations. The developed CD-ROM was consisted of 5 parts: foodbome illness, personal hygiene, food handling in food production steps, HACCP system, and sanitary facilities. It has made slides for all contents, the animation and movie to raise interests and concentrations, and illustrations and pictures to understand. The evaluation checklists were developed 15 questionnaires including understanding(5), information(3), concentration(4), recommendation(2), and the most important factor(1) and measured by Likert 5-point scale. Fifty-four dietitians in Daegu and Gyeongbuk schools, hospitals, and industries foodservice operations responded to the surveys. The results are as follows; The most important part in the CD-ROM was personal hygiene(33.3%). The total mean was $3.95{\pm}0.41,\;3.91{\pm}0.46$ on understanding, $3.89{\pm}0.50$ on information, $3.87{\pm}0.55$ on concentration and $4.29{\pm}0.49$ on recommendation. The score was significantly higher in the recommendation part than others. Overall, as the developed CD-ROM has achieved fine score, a study on the effect of education needs to be followed. Moreover, consistent and organized education by developing a variety of sanitation education methods should be conducted.

• 한국산업보건학회지
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• 제32권2호
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• pp.182-194
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• 2022

Objectives: This study evaluates and recommends the priority of policy implementation to improve the fire protection clothing management system used by firefighters and the reduction of cross-contamination from contaminated clothing at the scene of a fire. Methods: It consisted of 7 experts and conducted three interviews and two modified Delphi surveys. Through the results of previous research and interviews with experts, a plan to reduce cross-contamination of fire suits and improve the management system was first derived. An improvement plan was presented in the four areas including resources, management, fire protection related work, and laws and regulations, and the priority of policy implementation was derived by analyzing the importance and practicality of the policy at the same time. Results: As a result of the analysis, the first priority was education on the health effects of pollutants at the disaster scene for firefighters, and the second priority was the addition of SOP for the primary decontamination of on-scene personal protective equipment in preparation for the health effects of the disaster scene, and education for fire suppression and rescue workers. The next step was to improve the management system of personal protective equipment such as fire suits and develop a training course for systematic operation. Conclusions: This findings could be used in the implementation of mid- to long-term firefighting policies for the systematic operation and establishment of a systematic management system for personal protective equipment such as fire protective suits.

• 한국식품위생안전성학회지
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• 제16권1호
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• pp.1-10
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• 2001

본 연구는 대학 및 사업체 급식소의 위생관리 실태를 파악하고 HACCP 시스템 구축을 위한 기초자료를 얻고자 하였다. HACCP의 원리에 준하여 평가가 가능하도록 고안된 설문자료로서 부산지역 대학 및 사업체 급식소 93개소(대학 21개소, 사업체 72개소)를 대상으로 음식의 각 급식 단계(구매 및 검수단계, 식재료 저장단계, 조리단계, 조리 후 보관단계, 배선 및 배식단계)에서의 온도와 시간적 관리, 조리종사윈의 개인위생과 시설 및 기기에 대한 위생관리 수행 수준의 현황을 조사하고 그 결과를 분석하였다. 조사대상이 되었던 대학 및 사업체 급식소의 평균 급식수는 1038식이었고 조리종사원 1인당 담당하는 평균 급식수는 83식이었다. 대학 및 사업체 급식소 전체의 위생관리 평균 수행 수준은 급식단계별 온도와 시간적 관리는 3.48점, 조리종사원 개인의 위생관리는 3.76점이었으면 시설 및 기기의 위생관리가 3.27점으로 낮은 수준을 나타내었고 급식단계별 온도와 시간적 관리 중에서는 조리 후 보관 단계가 3.05점으로 가장 낮았다. 대학 급식소는 급식단계별 온도 및 시간적 위생관리 수행 점수가 사업체 급식소의 경우보다 유의적으로 낮았고(p<0.05) 특히 식재료의 저장단계, 조리단계, 조리 후 보관단계, 배선과 배식단계의 위생관리 수행 수준이 유의적인 차이를 나타내었다(p<0.01). 급식규모별 위생관기 수행 수준을 평가한 결과 901식 이상의 급식소의 경우가 조리종사원 개인위생 4.01점, 설비 및 기구 위생 3.44점으로 900식 이하의 급식 소보다 유의적으로 높았다(p<0.05). 조리종사원 1인당 담당 급식수에 따른 차이는 급식단계 중 저장단계에서 1인당 51식이상의 점수가 50식 이하의 점수보다 유의적으로(p<0.05) 높았던 것을 제외하고 유의적인 차이는 없었다. 영양사의 연령이 증가할수록 급식소 위생관리의 수행 수준이 증가하는 경향을 나타내었고 급식단계별 온도와 시간적 관리, 조리종사원 개인의 위생관리와 설비 및 기구의 위생관리에서 31세 이장의 수행 점수가 25세 이하보다 유의적으로 높았다(p<0.05). 경력이 많을수록 위생관리의 수행 수준은 증가하였고 4년 이상의 경력을 가진 영양사는 2년이하 경력의 영양사보다 급식단계별 위생관리와 시설 및 기기의 위생관리의 수행 수준이 유의적으로 높았다(p<0.05).

• 한국학교ㆍ지역보건교육학회지
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• 제9권2호
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• pp.33-46
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• 2008

Objectives: This study was conducted to find out the actual status and recognition of food safety among undergraduates in some areas and verified the results. Method: 328 undergraduate students at two colleges in J-city, J-province were chosen and data were collected from May 10 to June 20, 2008 and analyzed. For data analysis, SPSS 12.0 Version was utilized. Results: Of the students surveyed 66.8% had experienced food poisoning. Of the students who had experienced food poisoning, 57.1% were treated after food poisoning. 75.6% of the students surveyed said that food safety recognition on food distribution was insufficient. The relationship between expectation and satisfaction of food safety was positive(r=.575, p<.01). Recognition scale of food hygiene behavior was 1.32 points on average. And recognition scale of personal hygiene was 1.24 points and recognition of food management related-hygiene was 1.39 points.

• 한국치위생학회지
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• 제13권6호
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• pp.1057-1062
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• 2013

Objectives : The purpose of this study was to investigate the possible differences in elementary schools jointed to fluoride mouth rinse plans in health centers. Methods : Students from the third to sixth grades filled out the questionnaires. Data were analyzed by the statistical package SPSS 12.0. Results : The rate of a personal toothbrush holding and toothbrushing after lunch were higher in those who rinsed their mouths with fluoride than those who did not.(p<0.05). Toothbrushing by the rolling method was more prevailing in the students who rinsed their mouths with fluoride(57.0%) and having regular dental checkup(p<0.05) than in those who did not(39.8%). Conclusions : The students who had rinsed their mouths with fluoride showed the good oral health behavior. Continuing good quality of oral health care education must be provided to the students by professional dental hygienists.

• 한국치위생학회지
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• 제14권4호
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• pp.527-537
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• 2014

Objectives : The purpose of this study was to investigate the influence of the awareness towards dental radiation exposure and concern in the adults. Methods : A self-reported questionnaires was filled out by 470 adults over 19 years old in Seoul from May 16 to July 10, 2013. Results : Fear for dental radiography showed that those who positively thought of radiography had 2.86 folds necessity of radiography than those who did not. Positive responders worried about the hazards of dental radiation 4.64 folds than the negative responders. More worried responders had felt the radiation hazards 1.83 folds than those who worried less. The worried responders also had higher awareness of dental radiation hazards. Conclusions : Frequent use of dental radiography is able to be prevented by protective devices. So it is important to prevent the possible hazards of the dental radiography by personal protective education.

• 한국식품위생안전성학회지
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• 제30권1호
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• pp.13-27
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• 2015

Systemic analysis 기법을 이용하여 국내 학교급식의 위해관리를 위한 정보를 제공하고자 학교급식 위생 관련 문헌분석을 실시하였다. 단체급식 및 위생 분야 키워드 47개를 도출한 후, DBpia 검색엔진을 통하여 도출된 키워드를 입력하여 최근 10년간(2005-2014) 생산된 총 1,177개 논문을 검색하였다. 이후 관련논문을 수집하고 전문가리뷰를 통하여 최종 142개 논문을 선정하였다. 시설별, 이해당사자별, 외부요인, 내부요인, 직접적 요인, 간접적 요인으로 나눠 문헌을 분석하였다. 시설별로 학교(64편)가 산업체(5편)나 병원(3편)보다 단체급식 위생 관련문헌이 많았다. 학교급식의 주요요인을 분석한 결과 시스템/시설/설비(15편), 위생교육(12편), 생산/납품업체(6편), 식재료(4편), 복합적 요인(9편)이었다. 학교급식 위생관련 요인을 환경적 요인, 인적 요인, 식재료 요인, 고용 및 직무요인으로 구분하였다. 이해당사자별로 영양사, 조리종사원, 학생, 교직원, 식재료 납품업체 등으로 구분하여 분석하였다. 첫 번째, 환경적 요인으로 시설 설비 영역과 시스템 영역으로 구분하였다. 시설 설비 영역에서 대상이 영양사인 경우 급식시설의 명확하지 않은 구획 및 구분, 다량조리기기의 부족으로 인한 음식 온도관리 미흡, 위생관리를 위한 기기 구비율 저조, 조리실 온 습도 관리 미흡 등이 문제점으로 지적되었다. 대상이 학생인 경우에는 교실배식 환경을 문제로 꼽았다. 시스템 영역에서는 영양사가 대상인 경우 학교 내 구성원 간 HACCP 시스템 팀의 낮은 협력정도가 문제로 지적되었다. 조리사/조리종사원이 대상인 경우에는 과도한 업무량과 높은 노동 강도, 급식소 안전 관련 근무 조건의 열악함이 문제가 되었다. 학부모를 대상으로 조사한 결과에서는 학교급식 모니터 제도의 활동이 저조한 것이 문제로 파악되었다. 두 번째, 인적 요소 측면에서는 "위생교육 부족"이 가장 큰 문제점으로서, 교육대상이 조리종사원인 경우 형식적인 위생교육, HACCP 관련 교육 미흡, 낮은 개인위생관리수행이 문제가 되었다. 대상이 학생인 경우에는 위생교육 경험이 적고, 위생교육의 적용 및 효과가 낮은 것으로 나타났다. 세 번째, 식재료 요소 측면에서 원재료 자체의 위생문제와 신선편이식품 전처리 식재료의 불신이 문제로 파악되었다. 한편, 생산 납품업체 관련 납품업체 배송차량 관리 미흡, 생산 납품업체 직원의 위생관리, HACCP 비인증업체의 위생관리가 문제로 지적되었다. 마지막으로 고용 및 직무 요소 측면에서 영양사와 조리종사원의 고용형태, 연봉수준은 직무만족도 및 직무몰입도에 영향을 주는 것으로 나타났으며, 직무스트레스는 직무수행, 나아가 학교급식 위생에도 영향을 줄 수 있다는 것이 확인되었다. 학교급식 위생의 원인 분석을 통하여 향후 정부는 예산확보, 현장조사, 인증시스템 제도 마련, 근무 조건 개선, 위생훈련 및 점검 강화, 전문가에 의한 위생컨설팅 및 급식장 설계 컨설팅을 강화할 필요가 있다. 본 연구는 향후 급식위생안전 개선을 위한 교육 자료 및 관련 기술 개발에 활용할 수 있다.

• 한국식품위생안전성학회지
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• 제12권3호
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• pp.240-253
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• 1997

The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and superivision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.

• 한국치위생학회지
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• 제3권2호
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• pp.183-196
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• 2003

Purpose: This study sought to identify factors associated with dental hygienists' decisions to leave one dental office and commence practice in another. In addition to, the reasons dental hygienists stay in the profession were investigated. Demographic descriptors, including education level, marital status and age, and employment setting were also examined. Methods: Currently practicing dental hygienists in Korea were surveyed from March to May 2003. Data were collected through a questionnaire. The survey collected information concerning the 461 respondents' personal characteristics and reasons associated with changing positions and staying. Data were analyzed using frequency distributions, independent t-tests and chi-square analyses. All statistical analyses were conducted using the Statistical Package for Social Scientists(SPSS v.10, Chicago, Illinois). Results: The primary reasons for taking up another employment were found to be better offer, inadequate salary and personal conflict with dentist. Secondary reasons stated for changing their job revealed additional factors including inadequate salary, better offer, and lack of benefits. The primary influence in deciding to remaining in the practice of dental hygiene was self-development. Family responsibility, safe environment and professional collaboration were also important factors in deciding to remain in workforce. Conclusion: The position changes of dental hygienists are primarily influenced by better offer. Inadequate salary and conflict with dentist were also important factors in deciding to change employment positions. The findings suggest that dental hygienists who remain in the workforce are positively influenced mainly by self-development. Employers of dental hygienists should be aware of these factors in employing process. If more hygienists could remain longer in their positions, the manpower situation would be affected positively.

• 대한지역사회영양학회지
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• 제12권3호
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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.