• Title/Summary/Keyword: Sanitation Evaluation

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An Analysis on the Satisfaction with the Quality of School Foodservice in Chungbuk Province (충북지역 학교급식의 만족도 분석)

  • Lee, Young-Eun
    • Journal of the Korean Society of Food Culture
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    • v.23 no.1
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    • pp.105-114
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    • 2008
  • The purposes of this study were to identify the students’ perception and to evaluate the satisfaction with the quality of school foodservice in Chungbuk Province. A questionnaire survey of 900 students was conducted and 370 completed questionnaires were available for the purpose of the statistical evaluation. Statistical analyses were performed on the data utilizing the SAS V8.2 program. Importance, performance and satisfaction scale were composed of 5-Likert scales. The main results of this study were summarized as follows: The degree of importance and performance on twenty three attributes and the degree of satisfaction with four dimensions and overall satisfaction were measured according to type of school, location of school, place for eating, type of foodservice system and type of foodservice operation. The importance score was significantly higher than the performance score at all quality attributes except for the food appearance. The performance score of ‘waiting time’ and ‘atmosphere’ was less than 3 point out of 5 scale. The average satisfaction score for the quality dimensions of food, sanitation and service was 3.35, 3.19 and 3.10 point out of 5 scale, respectively. The satisfaction score for dimension of environment was 2.93 point out of 5 scale. The score for overall satisfaction was 3.27 point out of 5 scale. The satisfaction score for elementary school foodservice management was significantly higher than middle and high school foodservices. The satisfaction score for commissary foodservice operations was significantly higher than conventional foodservice operations. Using survey results as a base, the dieticians of school foodservice are required to meet the needs of the students and increase students’ satisfaction.

Survey on the Performance Practices and the Opinions on School Foodservice Monitoring by Dietitians and Students' Parents in Ulsan Area (울산지역 학부모 참여 급식모니터링 실태 및 영양사와 학부모의 인식)

  • Bae, Hee-Ja;Bae, Hyun-Joo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.7
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    • pp.862-869
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    • 2009
  • This research was performed to acquire fundamental data to be used in developing school foodservice monitoring programs by investigating the actual operational conditions and views of dietitians and students' parents on foodservice monitoring. A questionnaire was provided to the parents and the dietitians of 100 school foodservice establishments in Ulsan area for one month (June, 2007). The questionnaires of 51 foodservice establishments from dietitians and parents were collected (response rate 51%). The collected data from the questionnaires were statistically analyzed using the SAS package program. In terms of the study subjects, 98.0% of the school foodservices were direct managed. The knowledge of HACCP of the students' parents included 'know well' (52.6%), 'know a little bit' (8.8%), and 'do not know' (38.6%). 90.2% of the subjects were monitoring school foodservice regularly. The performance rates of school foodservice monitoring by the students' parents were in the order of: inspecting food materials (95.4%), food preparation (92.7%), and cleaning and facilities sanitation (88.1%). Of the students' parent respondents, 64.1% received preliminary monitoring education regularly, in the order of inspecting food materials (70.9%), food preparation (67.5%), and cleaning and facilities sanitation (60.9%); menu planning (45.5%) was the most highly required item for preliminary education. The understanding degree, in terms of the foodservice preliminary education, was 3.10 points, and the effects evaluation scores of the preliminary education by the dietitians was 3.18 points out of 5 points. The evaluation results for both the importance and performance about the foodservice monitoring items, as evaluated by the students' parents, indicating that importance was higher than performance in 7 of the foodservice monitoring items. The highest item for both importance and performance was 'food preparation'. There were no differences between the importance and performance of the foodservice monitoring items, regardless of whether or not the students' parents had preliminary education, suggesting that the preliminary education of the students' parents was not effective so far. In conclusion, in order to maximize the effectiveness of students' parent foodservice monitoring programs, it is necessary that students' parents participate voluntarily and perform foodservice monitoring regularly. Also, the preliminary education should be offered prior to performing monitoring, considering the demands and the characteristic of the students' parents.

The Microbiological Evaluation of Environments and Facilities at Food Service Operations in Elementary School (초등학교 단체급식 소의 환경과 급식설비에 대한 미생물 평가)

  • 정동관;류은순
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.2
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    • pp.216-220
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    • 2002
  • The microbiological examinations of food service operations were conducted for the hygienic evaluation at four elementary schools in Busan, Korea. Total one hundred and seventy two swabbed samples using sponge were collected from the surface of environments, utensils and equipments of food service facilities and analyzed by measuring the total, coliform and psychrotrophic count. Sampling sites were the surfaces of floors, drains, walls, knives, cutting boards, rubber gloves, vinyl aprons, plastic containers, carriers, shelves, trays, dry shelves, electric tray dryer, food containers, soup containers, rice cookers, frying pans, boiling cookers, refrigerators, dumb waiters and dishwashers. The swabbed samples kept in an ice-parked box were transported to a laboratory and analyzed. The results demonstrated that the degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from 0.62 to 7.79 Log CFU/200 cm$^2$. The level of coliforms were ranged from not detectable to 5.26 Log CFU/200 cm$^2$, and those of psychrotrophs from not detectable to 6.15 Log CFU/200 cm$^2$. The severely contaminated sites were dumb waiters, drains, rice cookers, knives, plastic containers and floors. Also cutting boards, rubber gloves, carriers, drying shelves, vinyl aprons, boiling cookers, soup containers, frying pans and refrigerators were highly contaminated with the level of abode 3.5 Log CFU/200 cm$^2$. Therefore, those sites should be focused and controlled according to control points of sanitation standard operating procedures (SSOP). Also, periodic microbiological examination in addition to visual examination is recommended on these highly contaminated sites indicated above results at food service operations in elementary school.

A Study on the Evaluation and Analysis of Convenient Facilities in Social Welfare Hall through Consideration of the Disabled Person Use (장애인 이용을 고려한 사회복지관 편의시설 평가 및 분석에 관한 연구)

  • Jung, Rye-Hwa;Lee, Wan-Geon
    • Korean Institute of Interior Design Journal
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    • v.18 no.3
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    • pp.114-121
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    • 2009
  • The number of the disabled is increasing every year. Growing interest in social welfare, but still the disabled person in places is restricted on the activities are due to obstacles. This study proposes an improvement direction through an research and analysis of installation status of convenient facilities in social welfare halls was planned after that the law of increase of convenience for the disabled person is enforced in 1998. This study analyzed nine social welfare halls of seoul including Yongsan-gu(GW), Guro-gu(GD, HW), Yeongdeungpo-gu(SG), Seodaemun-gu(SD), Dobong-gu(DB), Nowon-gu(NS), Seongbuk-gu(WG) and Dongdaemun-gu(JG). The evaluation criteria for the installation of convenient facilities for the disabled person in each social welfare hall based on the law of increase of convenience for the disabled person, and referred to other data. Also, review the criteria for the installation of convenient facilities, and grasp the present situation through the survey of convenient facilities in social welfare halls, and provides the installation standards of convenient facilities. The result are as followings. There were many problems to be improved in approach of the intermediate space, parking lot, entrance of the inside space and corridor that must be installed for the convenience of the disabled. In the intermediate space, the slope of the ramp, curb, induction handle etc. for a safety must be installed. Parking spaces for the disabled must be located closest to the main entrance, an induction marker or the handle, and the attachment of a directional sign etc. must be improved. In the inside space, it is convenient for the disabled person use to install an automatic door and swing door simultaneously at the main entrance. And, the height of the door handle, an induction block, a braille display panels of the appropriate height in the entrance, a braille display in start and end of the stairs handle, the handle of the side wall, the stairs to prevent slippage etc. must be improved in the corridors. The case of the sanitation which is a recommendation item is equipped formally with disabled toilets are difficult to use. Information and other convenience facilities for the disabled person in all the social welfare halls were not considered.

Microbiological Contamination Levels in the Processing of Korea Rice Cakes (떡류의 제조공정별 미생물학적 오염도 평가)

  • Jeong, Se-Hee;Choi, Song-Yi;Cho, Joon-Il;Lee, Soon-Ho;Hwang, In-Gyun;Na, Hye-Jin;Oh, Deog-Hwan;Bahk, Gyung-Jin;Ha, Sang-Do
    • Journal of Food Hygiene and Safety
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    • v.27 no.2
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    • pp.161-168
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    • 2012
  • This study was conducted to evaluate microbial contamination levels of Korea traditional rice cakes such as Sirutteok, Garaetteok and Gyeongdan in the manufacturing process and environment. The microbial contamination levels such as total aerobic bacteria, fungi, coliforms, Escherichia coli, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens of rice cake products were analyzed. The contamination levels of total aerobic bacteria, coliforms, fungi and B. cereus in raw materials were in the range of 2.4~4.5, ND~1.9, 1.2~2.1 and 1.0~2.1 log CFU/g, respectively. The microbial contamination levels of total aerobic bacteria, coliforms, fungi and B. cereus in manufacturing process of rice cakes were increased in the soaking and grinding steps and were decreased in steaming step. E. coli, S. aureus and C. perfringens were not detected in any manufacturing process and environment. The microbial contamination levels of raw materials and final products of rice cake were suitable for microbial safety standard in Korea. However, the manufacturing environment such as equipments and employee's sanitation were in trouble for microbial safety. The results of this study suggest that safety educatio n for personal hygiene and safetymanagement in processing environment are continuously required to assure safety in working environment and employee's individual hygiene.

Study on Safety Management Activity of Blood Test Room of Nuclear Medicine Department (핵의학과 혈액검사실의 안전 관리 활동에 대한 고찰)

  • Sim, Seong-Jae;Shin, Young-Kyun;Moon, Hyeong-Ho;Yoo, Seon-Hee;Jo, Shi-Man
    • The Korean Journal of Nuclear Medicine Technology
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    • v.15 no.2
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    • pp.104-110
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    • 2011
  • Purpose: The object evaluation method about medical institutes of these days increases credibility of consumers about medical services by conducting a certification system about medical institutes. In addition, as nuclear medicine test rooms and diagnosis test medicine room adopt many kinds of international certification systems, the matters regarding safety management of test rooms are being regarded as important. Since the blood test rooms of nuclear medicine are exposed to many harmful factors such as infection from clinical specimen and radioactive isotope reagent, there is a need to pay lots of attention to the safety management of staff and patients. Therefore, this study discusses safety management activities of staff and patients, which are conducted in the blood test rooms of the nuclear medicine department in Asan Medical Center. Materials and Methods: In the blood test rooms of the nuclear medicine department in Asan Medical Center, the matters regarding comprehensive safety management by the person in charge of safety management are offered and all staff members of the test rooms apply them into work. Safety management education is regularly conducted according to established regulations, and infection is prevented through implementation of wearing personal protectors and hand sanitation during test work. In addition, technical safety guides and accident guides for interruption of electric power are provided against emergencies. Through infection management guides, infection prevention and preparation methods for infection are learned and radioactive isotope management, safety management about reagent use and safety guides about harmful chemical substances are being applied to work. Results: The blood test rooms of the nuclear medicine department apply safety management regulations to work. Under the situation where hand sanitation should be conducted, hands are washed to prevent infection between staff and patients, and for preventing infection from clinical specimen, personal protectors are worn. The reagent, which is classified as harmful substance, is separately stored to be easily recognized, radioactive wastes and general medical wastes are also safely managed. Through these lots of safety management activities, safety management awareness of staff members is enhanced, and patients are protected from many dangers. Conclusion: Staff members of the blood test rooms of the nuclear medicine department should be fully aware of safety management regulations and apply them to work. When better safety management suggestions are made, they need to be examined and applied for increasing quality of safety management for staff and patients.

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Evaluation of Perception and Foodservice Satisfaction of Free School Meals by Elementary School Students in Busan (부산지역 일부 초등학생의 무상급식에 대한 인식 및 급식품질 만족도)

  • Jang, Eun Ryung;Choi, Hee Sun;Lyu, Eun Soon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.12
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    • pp.1830-1837
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    • 2016
  • In this research, the perception and foodservice quality satisfaction of free school meals were surveyed by elementary school students in Busan. The survey was conducted on 600 elementary students of 4~6th graders. The total score for perception of free school meals was 4.47/5.00 points. Sixth graders showed a statistically significant higher score than fourth graders (P<0.01). The overall score for satisfaction of free school meals was 4.55 points. In terms of grade, sixth graders showed a statistically significant higher score than fifth graders (P<0.05). For satisfaction of foodservice quality, average score was 4.55 points. In terms of lower-level categories, areas of food, menu, sanitation, service, and environment yielded 4.47, 4.62, 4.62, 4.53, and 4.48 points, respectively. In terms of differences by grade, sixth graders showed a statistically significant higher average score for satisfaction of foodservice quality than fourth and fifth graders (P<0.01). The overall score for perception of free school meals and overall satisfaction of foodservice quality showed a statistically significant positive correlation (P<0.01, r=0.781). In each category of foodservice quality, areas of food (r=0.733), menu (r=0.677), sanitation (r=0.636), service (r=0.673), and environment (r=0.588) showed statistically significant positive correlations (P<0.01).

Evaluation for Importance and Performance of Sanitary Characteristics by Bakers in Busan (부산지역 제과제빵종사자의 위생요인에 대한 중요도와 수행도 평가)

  • Kim, So-Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.4
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    • pp.602-612
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    • 2010
  • This study was conducted to investigate the state of hygiene education aimed for by bakers, and the evaluations of the importance and the performance concerning sanitary characteristics by the bakers. The questionnaires were administered to 186 bakers in Busan and the data evaluated by 5 scales method of Likert were statistically analyzed. 20.4% of bakers have not received hygiene education. Only 32.8% of bakers have experienced hygiene education regularly. The more the bakers were educated, the more they practiced the contents of hygiene education. The major reason of education unfulfilment was due to insufficient equipments and facilities. The scores of the hygienic performance of educated bakers were significantly (p<0.05) higher than those of uneducated bakers in food sanitation, especially for sanitary characteristics on inspection, pre-preparation and distribution. The mean scores of the importance and the performance evaluated by bakers were 4.05/5.00 and 3.76/5.00, respectively. The bakers assessed the highest scores on the importance and the performance of personal hygiene. The gap score was -0.30 between the importance and the performance for sanitary characteristics. The baker recognized that sanitary management was not performed as much as they recognized its importance. The importance and the performance grid of bakers revealed that the items of checking the certification for the origin of new food ingredient, inspecting deliveries as quickly as possible, separation between preparing and breading time, thawing frozen food under running tap water/in refrigerator, separating disposal gloves and utensils by the purpose, putting products in cleaned and sterilized utensils, letting consumes know the expiration date of products, preventing a rubber hose from being left on the kitchen floor, checking insect nets frequently and so on showed lower scores compared to the mean scores of the importance and the performance. The levels of the hygienic performance by bakers were positively correlated (p<0.01) with the recognitions of the importance on sanitary characteristics. These results might provide basic data for hygienic training and play a role on the improvement of the sanitary management in bakery.

Recent Progress in Air-Conditioning and Refrigeration Research : A Review of Papers Published in the Korean Journal of Air-Conditioning and Refrigeration Engineering in 2015 (설비공학회 분야의 최근 연구 동향 : 2015년 학회지 논문에 대한 종합적 고찰)

  • Lee, Dae-Young;Kim, Sa Ryang;Kim, Hyun-Jung;Kim, Dong-Seon;Park, Jun-Seok;Ihm, Pyeong Chan
    • Korean Journal of Air-Conditioning and Refrigeration Engineering
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    • v.28 no.6
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    • pp.256-268
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    • 2016
  • This article reviews the papers published in the Korean Journal of Air-Conditioning and Refrigeration Engineering during 2015. It is intended to understand the status of current research in the areas of heating, cooling, ventilation, sanitation, and indoor environments of buildings and plant facilities. Conclusions are as follows. (1) The research works on the thermal and fluid engineering were carried out in the areas of flow, heat and mass transfer, cooling and heating, and air-conditioning, the renewable energy system and the flow inside building rooms. Research issues dealing with air-conditioning machines and fire and exhausting smoke were reduced. CFD seems to be spreading to more research areas. (2) Research works on heat transfer area were carried out in the categories of heat transfer characteristics, pool boiling and condensing heat transfer and industrial heat exchangers. Researches on heat transfer characteristics included the economic analysis of GHG emission, micro channel heat exchanger, effect of rib angle on thermal performance, the airside performance of fin-and-tube heat exchangers, theoretical analysis of a rotary heat exchanger, heat exchanger in a cryogenic environment, the performance of a cross-flow-type, indirect evaporative cooler made of paper/plastic film. In the area of pool boiling and condensing, the bubble jet loop heat pipe was studied. In the area of industrial heat exchangers, researches were performed on fin-tube heat exchanger, KSTAR PFC and vacuum vessel at baking phase, the performance of small-sized dehumidification rotor, design of gas-injection port of an asymmetric scroll compressor, effect of slot discharge-angle change on exhaust efficiency of range hood system with air curtain. (3) In the field of refrigeration, various studies were carried in the categories of refrigeration cycle, alternative refrigeration/energy system, system control. In the refrigeration cycle category, a cold-climate heat pump system, $CO_2$ cascade systems, ejector cycles and a PCM-based continuous heating system were investigated. In the alternative refrigeration/energy system category, a polymer adsorption heat pump, an alcohol absorption heat pump and a desiccant-based hybrid refrigeration system were investigated. In the system control category, turbo-refrigerator capacity controls and an absorption chiller fault diagnostics were investigated. (4) In building mechanical system research fields, eighteen studies were reported for achieving effective design of the mechanical systems, and also for maximizing the energy efficiency of buildings. The topics of the studies included energy performance, HVAC system, ventilation, and renewable energies, piping in the buildings. Proposed designs, performance tests using numerical methods and experiments provide useful information and key data which can improve the energy efficiency of the buildings. (5) The field of architectural environment was mostly focused on indoor environment and building energy. The main researches of indoor environment were related to the user and location awareness technology applied dimming lighting control system, the lighting performance evaluation for light-shelves, the improvement evaluation of air quality through analysis of ventilation efficiency and the evaluation of airtightness of sliding and LS window systems. The subjects of building energy were worked on the energy saving estimation of existing buildings, the developing model to predict heating energy usage in domestic city area and the performance evaluation of cooling applied with economizer control. The studies were also performed related to the experimental measurement of weight variation and thermal conductivity in polyurethane foam, the development of flame spread prevention system for sandwich panels, the utilization of heat from waste-incineration facility in large-scale horticultural facilities.

Microbial Analysis and Safety Evaluation in the Process of Packaged Tofus (포장두부의 가공공정에서 미생물 분석 및 안전성 평가)

  • Wang, Soun-Nam;Choi, Sung-Won;Hur, Nam-Yoon;Baik, Moo-Yeol;Lee, Han-Seung;Kim, Chang-Nam
    • Journal of Life Science
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    • v.19 no.4
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    • pp.486-491
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    • 2009
  • This study was conducted to investigate microbial distribution in the processing steps and to estimate quality index and shelf life of packaged Tofu (soybean curd). Sanitation and safety of Tofu were analysed in aspects of total viable counts (TVCs) and coliforms. Organoleptic deterioration was observed from some packaged Tofu when their TVCs were over $10^6\;CFU/g$. The controlled simply packaged Tofu and sterilized Tofu with TVCs of under $10^5\;CFU/g$ were 32.0% and 86.9% of the total samples, respectively. Also, the controlled simply packaged Tofu and sterilized Tofu with negative coliforms were 12.0% and 83.7% of the total samples, respectively. TVCs and coliforms increased in some processing steps, which include washing and soaking of raw soybeans, and formation and 1st cooling of packaged Tofu. Increases of TVCs and coliforms in the washing and soaking step were due to contamination from the soaking tank and airborne bacteria, whereas increases of TVCs and coliforms in the grinding step were due to contaminations from the grinder, line and reserving tank. TVCs and coliforms increased in the formation and 1st cooling step of packaged Tofu due to contaminations from filter wools, trays, employee's hands, cooling water, formed products and filter wools.