• 환경위생공학
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• 제9권1호
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• pp.62-66
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• 1994

Nitrous Oxide( NaO), one of the green house gases, is not confirmed it's sources, sinl life time in the atmosphere clearly so far, In this paper, the emission sources physical characteristics, concentration in the air, monitoring method and distribution for the global warming gas were summarized.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 1996년도 토목섬유(Geosymthetics) 학술발표회 논문집
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• pp.55-66
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• 1996

• 환경위생공학
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• 제2권3호
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• pp.1-4
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• 1987

Since the worldwide energy crises experienced in 1970's, the value of anaerobic wastewater treatment processes has been renewed. In that respect. the characteristics and current developments of anaerobic processes are shortly reviewed in this article.

• 환경위생공학
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• 제10권2호
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• pp.74-78
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• 1995

Several reports have suggested that these hydrolases( chitlnase, glucanase ) are likely volved in defense reactions in this Plant. In this paper, Induction by ethylene, mechanism, properties and function for Activation of these enzymes were Summarized.

• 대한지역사회영양학회지
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• 제25권5호
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• pp.374-385
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• 2020

Objectives: This study was conducted to examine the status of foodservice management, with special interest on sanitary and nutritional food service in elderly day care centers. Methods: A total of 79 employees who managed foodservice facilities in elderly day care centers were included in the survey. The contents of the questionnaire consisted of general characteristics, importance and performance of sanitary and nutrition management, the reasons for poor performance, factors necessary for improvement, and the employee's demand for support. Data analysis was conducted using the SPSS v25.0. Results: Sanitary management showed an average importance score of 4.84 ± 0.40 and a performance score of 4.70 ± 0.61 (t-value: 8.260). The item with the lowest performance score was personal sanitary management (4.58 ± 0.71). In nutrition management, the average importance score was 4.52 ± 0.68, and the performance score was 4.20 ± 1.00 (t-value: 9.609). There were significant differences between the average score of importance and performance in both areas. As a result of an Importance-Performance Analysis, items that were recognized as important but had relatively low performance was "personal hygiene", "ventilation" and "food storage". Also in the nutritional management area, "menu planning for disease management" and "checking the saltiness in the soup" etc. had very low performance with low importance recognition. The items shown in the "low priority" quadrant were those that required professional management skills. In the areas that demanded support in foodservice management, education about sanitary and safe institutional food service had the highest score (4.42 ± 0.74), and all other items showed a demand of 4 points or more. Conclusions: Foodservice managers recognize the importance of foodservice facility management but performance is relatively low. Institutional support is, therefore, needed to improve performance. For items with low importance, it seems necessary to improve awareness of the necessity of these items and to provide education in this regard. To gradually improve foodservice management, continuous provision of education and training in these areas are of great importance.

• 한국식품위생안전성학회지
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• 제22권1호
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• pp.63-75
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• 2007

전라북도내 사업체, 병원, 학교, 사회복지시설 등 집단급식소 설치 신고를 한 집단급식소 98개 업소를 대상으로 설문조사를 실시하여 집단급식소의 위생관리 실태에 대하여 조사하였다. 식기 기구 및 용품의 소독 방법은 식기, 수저, 행주의 경우 열탕 소독이, 주방기기, 냉장고, 냉동고, 도마, 칼의 경우 소독제 방법이 많이 사용되었다. 위생복(34.4%), 위생모(34.4%), 냉장고(32.6%), 냉동고(31.8%)의 순으로 소독을 하지 않는 경우가 많았다. 위생교육 횟수는 월 1회가 56.1%로 가장 많았고, 월 2-3회 12.2%, 주 1회 11.3%순 이었다. 집단급식소의 일지 작성율은 해동일지(73.8%), 창고 및 화장실 점검일지(60.5%), 기구 등의 세척 및 살균 일지(54.5%),등의 순으로 많이 작성되었고, 조리장 위생관리 점검표(9.5%), 조리 종사자 위생점검 일지(10.8%), 위생교육 일지(8.4%) 등은 작성율이 낮았다. HACCP 제조 도입시 급식시설과 설비의 부족(54.1%)과 HACCP 제도에 대한 이해 부족(17.3%)이 주요 장애 요인이었다. 주방기기 및 기구 취급, 개인위생, 급 배수 시설 및 쓰레기 처리, 건물의 구조, 배치 및 시설관리에 대한 위생관리는 잘 이루어지고 있지 않았다. 집단급식소의 영양사들은 종사자의 개인위생과 급 배수 시설 및 쓰레기 처리에 대한 위생관리에 대해서는 잘 인식하고 있었으나 주방기기 및 기구 취급과 건물의 배치 및 시설의 위생 관리에 대해서는 인식이 부족하였다. 따라서 발생률이 계속 증가하는 식중독의 발생을 감소시키기 위해서는 위생관리 체계의 도입과 위생관리에 대한 영양사 인식의 전환이 필요하였다.

• 대한지역사회영양학회지
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• 제14권6호
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• pp.817-830
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• 2009

The purpose of this study was to analysis the sanitary management performance based on HACCP system for school foodservice. This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. When school foodservices were put through sanitation management achievement level analysis applied by the HACCP system, results displayed that management of temperature (3.96 points), time (4.08 points), and cross-contamination (4.07 points) were all below the average achievement level. HACCP system's achievement level based on the TQM showed that areas for strategy development, leadership, information and analysis had low achievement levels. Achievement levels for CCP are quality check, delivery/distribution process, sterilization/cleansing of food's contact surface. As a result of multiple regression analysis of the factors that influenced sanitation management achievement level of school foodservice HACCP system; sanitary job standard showed 35.6% and CCP achievement levels showed 26.8% explanatory rate. In particular, Kangwondo's number of foodservice provided to per cook was small. Also, the better the processing management was assessed, the higher the sanitary job standard achievement level became resulting to a explanatory rate of 39.5%. Elementary schools showed a higher explanatory rate of 37.0% than middle and high schools. CCP achievement levels in middle and high schools with self-operated foodservice had a 28.0% variable explanatory rate, which was the highest. The better the drainage system, leadership and assessments turned out to be, the higher the CCP achievement levels became. In summary, to revitalize HACCP system that is based on the TQM, it is considered that proper database of HACCP system for school foodservice's sanitation management be constructed and more emphasis should be put on strategy development to improve customers' satisfactory level. In addition, improvements in achievement levels of time, temperature, and cross-contamination for sanitary job standard and CCP achievement level are essential.

• 환경위생공학
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• 제3권2호
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• pp.79-90
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• 1988

Untill to-day the disposal of municipal refuse in Korea is entirely depending on dumping the refuse into concave land except a few case that bring about the secondary pollution by generating insects, offensive odour and the dust blow which cause adverse effects to dwelling community in the vicinity. It is widely recognized since Korea is ready to be advanced nation must be carried out the proper way of refuse disposal as meet with the environmental standard and ready to accept by general public. Refuse disposal that is practiced by world wide is known as sanitary landfill although it bears some what the expensive construction and operation costs rather than the plain dumping. The following statement is the construction of sanitary landfill in brief. When one takes a look at the Unites States which has huge territory normaly carry out the refuse disposal by anaerobic improved landfill method while the country has limitted land is experimenting various types of landfill which bring about the earier reuse of completed landfill site and minimise the secondary pollution. The author of this article consider out of several landfill methods the semi aerobic landfill will be widely applied in Korea in coming day, the following article will elaborate little more about the semi aerobic method.

• 한국환경과학회지
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• 제13권6호
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• pp.571-579
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• 2004

There is a need to improve the efficiency of the existing sanitary treatment facilities, because the effluent standard becomes more stricter and septic sludge increased. Thus, operating processes of sanitary treatment system in M city changed with installation of additional facilities. Process modifications were as follows: Dilution water was added to the next process after primary aeration tank. Some secondary sedimentation sludge was recycled to primary aerator so that most of the organics were stabilized in primary aeration tank under automatic control of dissolved oxygen. The line of effluent from dewatering process flowing to the activated sludge tank was changed to the primary aerator. The primary sedimentation sludge line was linked to a thickener. Polymer was added to the activated sludge tank. The effluent of primary aerator and aerobic digester was recycled from the 5th to the 1st sector. As consequencies of above process modifications, the improvement of removal efficiency was achieved as BOD 54%, COD 42%, SS 61%, T-N 39%, and T-P 12%, respectively.

• 한국환경보건학회지
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• 제29권2호
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• pp.87-93
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• 2003

A survey including an inspection was conducted to assess the sanitary condition of kitchens in the school food-service programs and to prepare background data for improving the safety of school meals. The survey was carried out over a two-month period (September-October, 2001). A self-administered questionnaire recommended by the Korea Ministry of Education & Human Resources Development (MOEHRD) was offered to a random sample of dieticians of twenty-five elementary schools in one region of Korea about food, sanitation, and safety inspection of their kitchens. Air temperature, relative humidity, and airborne microbes in the kitchens were monitored during preparation, cooking, and service. The inspection results showed their sanitary rendition met the level B of the recommendation of the Korea MOEHRD. The range of air temperature of the kitchens was 21.4~22.4$^{\circ}C$. and the range of relative humidity was 62.4~69.6%. The microbiological evaluation of kitchen samples indicated aerobic plate count levels from 22..5 to 26.5 CFU/15 minutes. Although the results of inspection show that the levels of sanitary condition of kitchens in the schools were good, they are not satisfactory for safe food-servile because the temperature and humidity levels are high. This study indicates that the school kitchens should be monitored and strict inspection is necessary. The legal standards for school food-service should include standards for kitchen air temperature, relative humidity, and airborne microbes.