• Korean journal of food and cookery science
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• v.26 no.3
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• pp.252-262
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• 2010

This study was conducted to evaluate the sanitary performance and education of elementary and middle school food service employees, by administering questionnaires to 358 elementary school food service employees and 171 middle school food service employees in Seoul. The collected data were subjected to descriptive analysis and $X^2$ tests using the SPSS package program. On the questionnaire, items pertaining to personal hygiene, ingredient control, process control, safety management, and sanitation education were used to measure sanitary performance, with a maximum possible rating of 5 per each category. The results can be summarized as follows. Elementary school food service employees' had the following sanitary performances scores: personal hygiene(4.75), ingredient control(4.82), process control(4.73), safety management(4.69) and sanitation education(4.29). Middle school food service employees' had the following performance ratings: personal hygiene(4.62), ingredient control(4.71), process control(4.71), safety management(4.61) and sanitation education(4.05). In the elementary school employees, 59.8% received regular sanitation education once per month, while 67.3% of middle school employees received regular sanitation education more than once per month. At the elementary schools, food service sanitation education was conducted verbally(39.4%), while middle school sanitation education was principally carried out through the distribution of leaflets(41.5%). The average effectiveness scores for food service verbal education were 2.97 out of a possible 5 at the elementary schools and 2.94 out of 5 at the middle schools. In both elementary and middle schools, the majority of the employees attributed the low level of sanitation knowledge in food service to a lack of facilities and equipment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.3_4
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• pp.92-96
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• 1973

This examination was carried out to evaluate the sanitary quality of slices of raw fish being served in the restaurants. Twenty five kinds of slices of raw fish collected from various restaurants in Busan Korea were examined during the period from March to May in 1971. As the evaluation factors of sanitary quality, the contents of sanitary indicative bacteria such as coliform group, fecal coliform, feral streptococci and enterococci and plate counts were determined. The results obtained are as in below: 1. The numbers of fecal streptococci and enterococci MPN were much greater than those of coliform group and fecal coliform. 2. The median value of coliform group MPN was 3,300 per 100 grams of the sample examined and those of enterococci was 5,400. The median value of plate counts was $1.8\times10^5$ per gram. 3. Fifty-two percent of the samples examined were exceeded fecal coliform MPN 930 per 100 grams. 4. As a sanitary indicative bacteria fecal coliform MPN was more reasonable than enterococci 5. The grade of restaurants was not correlated with the bacterial quality of the foods served. 6. No correlation between the numbers of sanitary indicative bacteria ana plate counts was observed.

• Journal of the Korean Home Economics Association
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• v.42 no.9
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• pp.99-109
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• 2004

In residential spaces, sanitary zones are where the most basic needs of human beings are met and are used by all members of the family. A high level of privacy is therefore required in their use. This research studies the current state of sanitary zones in collective houses and in detached houses from a comparative perspective first, and then analyses the satisfaction and dissatisfaction requirement levels of dwellers of each house in comparison so as to provide data to formulate a new design for sanitary zones that is suitable for each dwelling house. The results of this research are as follows. (1) The questionnaire respondents were mostly in their 30s and 40s (99.1% in total), and lived in a nuclear family system (87.7%). (2) The number of sanitary zones was found to be more than 2 in 62% of collective houses and in 60.7% of detached houses, which leads us to conclude that non-dwelling spaces are increasing in both types of houses. (3) Of the housing facilities,13% of collective houses and 9% of detached houses were equipped with a bidet. Both percentages are very low but it needs to be noted that the percentage is relatively high in collective houses. In safety facilities, the ratio of houses furnished with safety handlers for the aged was very low in both types of houses. (4) The residents of collective houses showed high levels of dissatisfaction with regard to the problems of storage space and steam production, while residents of detached houses expressed high levels of dissatisfaction with regard to the heating system, colors of finishing materials, size, dampness, steam production, and storage space.

• Journal of The Korea Institute of Healthcare Architecture
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• v.21 no.1
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• pp.47-56
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• 2015

Purpose : As the number of the transportation poor has increased, the application of Universal Design on urban railway station has recently been focused. However, the current criteria used in domestic areas did not show the characteristic of facilities within urban railway station. Therefore, this study aims to explore the detailed criteria in applying ideas from Universal Design to sanitary facilities, especially toilets within railway station. Method : This study explores the criteria by evaluating findings from previous studies. First, the current situation of sanitary facilities in railway station is assessed. Then, the detailed criteria applicable to railway station toilets are concluded, by reviewing types of transportation poor and principles of Universal Design. Result : Findings from this study are as follows. First, the current criteria applied to railway station toilets lack ideas of Universal Design, so the better criteria applicable to sanitary facilities in railway station are necessary. Second, standard criteria used in domestic areas with newly additional criteria suggest that sanitary facilities should be established according to those criteria. Taken together, the better sanitary facilities should be provided to railway users through the application of Universal Design to railway station toilets. Implication : For the future users in railway station toilets, the additional research on types of diverse space and other sanitary facilities within railway station should have been continued.

• Journal of Nutrition and Health
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• v.47 no.4
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• pp.300-312
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• 2014

Purpose: This study was performed to examine the sanitary knowledge level and degree of HACCP (hazard analysis critical control point) practice in school culinary staff in order to provide basic information for improving hygiene of school meals. Methods: Exactly 305 culinary staff members were selected from elementary, middle, and high schools in 14 cities and rural areas, including whole administrative districts in Chungnam province. Surveyed schools were selected by convenience sampling, and one subject was selected randomly from each school. Surveys were taken by self-administered questionnaires developed by researchers and questionnaire were distributed and collected by postal mail. Results: Sanitary education administered by school dietitians to culinary staff was more frequent and longer in elementary schools, followed by middle and high schools (p < 0.001). Sanitary knowledge level and degree of HACCP practice, except for a few CCP or CP of culinary staff, were highest in elementary schools and middle school followed by high schools (p < 0.05), respectively. School class was negatively correlated with sanitary knowledge level of culinary staff (p < 0.01), and frequency of sanitary education was positively correlated with sanitary knowledge level of culinary staff (p < 0.01). Sanitary knowledge level of culinary staff was positively correlated with degree of HACCP practice (p < 0.01). School class, daily frequency of meal service, work experience, rice washing machine, and total score of sanitary knowledge were significant variables influencing degree of HACCP practice in culinary staff. Conclusion: The above results show that the following points should be considered to improve hygiene of school meals. Sanitary education should be administered more frequently by school dietitians to culinary staff, especially to those in high schools, which showed the lowest sanitary knowledge level and degree of HACCP practice. In addition, facilities and equipment required for HACCP practice should be supported in small-sized elementary schools.

• Journal of Food Hygiene and Safety
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• v.22 no.3
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• pp.165-172
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• 2007

Sanitary management with step-by-step working process and dietician's perception against them at 98 food service institutions located in Jeollabuk-Do were surveyed. Food service institutions included 13 hospitals, 38 schools,40 enterprises, and 7 others. Practice ratio of sanitary management items at purchasing and receiving step of food and food materials in food service institutions were 59.2-98.0%, and they were higher than those of other steps. In pre-treatment step, practice ratio of 'Undoing treatment of foods on the ground' in hospital was higher (53.8%) than those of enterprise (32.5%) and school (34.2%), and needed the improvement of pre-treatment procedure in enterprise and school. Practice ratio of all sanitary management items in cooking step were below 30%, and needed the improvement of cooking procedure. In storage step, the improvement of cooking procedure in school and enterprise were needed. Practice ratio of all sanitary management items in distribution step were low, and needed the improvement of this working procedure. However, in spite of low practice ratio on these items, dietician's perception against sanitary management items in all steps was low. Therefore, we estimated that the improvement of working processes and the conversion of dietician' perception on sanitary managements in food service institutions were needed.

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.195-204
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• 2007

The objective of this study was to analyze dietitians' sanitary practices and perceptions of obstacles according to HACCP. Questionnaires were administered to 94 elementary school dietitians in the Gwangju and Jeonnam Regions of South Korea. The data were evaluated by a 5 scale Likert method and statistically analyzed The results of the study are as follows. Each subject was generally characterized as a university graduate 79.8%, with 10 to 15 years experience 37.6%, and in her mid to late thirties 39.4%. We found that direct management was the highest occurring form of food service system 96.8%. With regards to the type of food service operation quantitative service as 60.6%, and partial self-service was 30.9%, 89.4%of all served only lunch. In all, 93.6% of the teams collaborated, while their organic collaboration was 64.9%. When HACCP was applied, sanitary practices scored an average of 4.83, which was significantly higher than 4.62 when HACCP was not applied. The dietitians' perception of sanitary practices was as very high 4.75 of 5. Sanitation, in regards to food management, scored 4.89 among the detailed items. This proves that in relation to food management, sanitation is considered most important. When HACCP was not applied, the perception of obstacles was, on an average, 3.07, which was higher than 2.74 when HACCP was applied. The results for the detailed items, which focused on sanitary practices and different perceptions of obstacles according to HACCP, were as follows. When HACCP was applied, a high mean of 3.32 occurred for facilities and utilities shortages followed by degree of cooperation at 3.22, and then monitoring at 3.01. The item that dietitians viewed as the biggest obstacle was lack of departmental budget support (M=3.46). Other serious obstacles were facilities, facility sanitation, and utility shortages (M=3.38), as well as the aappropriateness of machines and cooking utensils and arrangements in the dining room (M=3.28). Stepwise multiple regression was used to better understand how much these perceptions of obstacles would influence sanitary practices when HACCP was applied. The item analysis of the HACCP obstacles proved that persons involved in food service, except the food service employees, didn't cooperate enough with their food service employees. As a result, this lack of cooperation had a negative effect on sanitary practices. Accordingly, it is necessary to determine the causes of for lack of cooperation and attract the active attention of those involved.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.582-594
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• 2008

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.148-165
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• 2012

The purpose of this study is to investigate window bakery employees' knowledge levels and performance in food sanitation. The questionnaire consists of education, knowledge and management levels for food sanitation. A total of 300 copies of questionnaire were distributed to window bakery employees, and 295 copies were used for the study among them. In the knowledge analysis of food sanitation, it had the highest percentage of correct answers for 'Clip fingernails short and do not use nail polish,' but the lowest rank for 'Foodborne disease breaks out mainly in summer time.' In sanitary management performance, 'Clip fingernails short and do not use nail polish'(4.67) and 'Wash hands after using toilet'(4.67) items showed high scores, but 'Have and use hand washer'(3.12) showed the lowest score as a result of knowledge analysis. The sanitary knowledge by job title showed that the scores of general managers were generally lower than those of others. The employees who had working duration less than 1 year had a high score in sanitary knowledge levels. The more the education of sanitation, the better the knowledge of sanitation. In sanitary management performance levels, the scores were high in personal hygiene, ingredients & preparation hygiene, facility & workplace hygiene in order. The scores of sanitary management performance levels were low for the employees who had less than 1 year working duration. The employees who had no sanitary training showed the low knowledge and sanitary management practice levels(p<0.05). The analysis of each question about sanitary management performance levels by age, job titles, frequency of sanitary education, and checklists revealed that the employees who had no sanitary training or no checklist showed the low sanitary management performance levels overall.

• Journal of environmental and Sanitary engineering
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• v.8 no.1
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• pp.29-47
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• 1993

The purpose of this study is to improve institution of EIA(Environmenta1 Impact Assessment) in Korea. For this study, institution of EIA in Korea and other countries and copies of EIS prepared in Korea were analyzed. As a result, improvements of EIA should require introducing EIA in projects and planning level, building environmental information system, estimating appropriate costs of EIS preparation.