• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1535-1544
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• 2010

This study was conducted to evaluate the sanitation management practices in food manufacturing companies that supply food and food ingredients to school foodservice operations. Subjects consisted of 34 food manufacturing factories located in the Daegu and Gyeongbuk areas. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for factory sanitation performance was 4.72. Scores for perceived sanitation management performance in the factories were as follows: management of material (4.90); personal hygiene (4.78); management of work (4.71); management of workplace and vicinity (4.68); and food and raw material transportation (4.67). Participating companies that had HACCP certification programs scored high on the following sanitation inspection items: washing and sanitation guides, adequate equipment for correct hand washing, and sanitation of raw material delivery vans. The mean frequency for employee sanitation education was 2.8 times per month. Factory managers believed that their sanitation management programs kept their food safe and that the food was produced and delivered with a high degree of safety. However, they thought that food sanitation standardization was needed in order to supply high-quality and safe food items. In terms of traceability, 58.8% of the raw materials were traceable and 61.8% of the manufactured products were traceable. Sanitation management performance scores for the participating food manufacturing companies were high, although the soybean sprouts processing companies had comparatively low scores. Management reinforcement of employee sanitation education and a sense of duty and pride among factory employees will promote adequate and appropriate sanitation management performance for food safety and quality in factories that supply food and ingredients to school foodservice operations.

• Journal of Nutrition and Health
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• v.44 no.1
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• pp.74-81
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• 2011

The purpose of this study was to investigate the sanitation management of school foodstuffs and the sanitation knowledge of delivery company workers. A questionnaire that identified employee's food safety sanitation management, knowledge, and practices was developed based on a review of the literature. The subjects consisted of 201 delivery company workers from 38 delivery companies in the Daegu and Gyeongbuk area. The workers were 30-39 years of age (41.3%) with 1-3 years of working experience (30.8%). Approximately 62% of the respondents were educated and had 1-2 years of food safety experience, 52.7% of the respondents delivered foodstuffs to two schools in the morning. The total score for delivery company worker sanitation knowledge was 3.75/7.00, which was low. The total mean sanitary performance score for factory workers was 4.58/5.00. They indicated that the most difficult part of the operation is delivering on time. Temperature management was another difficulty. In order to secure the best quality of school food to be supplied safely, the thorough sanitation education must be conducted to the school dieticians and delivery company managers.

• Korean Journal of Community Nutrition
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• v.11 no.2
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• pp.240-252
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• 2006

A survey was implemented to suggest basic data for assuring the safety of cooked foods in foodbank operations. A questionnaire consisted of total 48 items including general characteristics, basic inputs and perceived importance/performance of sanitary management. One hundred twenty-eight responses among the 267 nationwide foodbanks were used for the statistical analysis. About forty-one percent of foodbanks was operated a period of 1-3 years and 43.0% of them were managed by social welfare organizations. The number of staff was only 0.5 person per operation with the whole responsibility and 1.0 with additional work, and thus most of the work was managed by volunteers. Job satisfaction was shown to be moderate and was affected by specialty and salary mostly. The facilities and equipment in foodbanks were not enough to operate and freezers/refrigerators were the top priority to supplement. Most of the respondents attended a nationwide level sanitary education program (79.7%); but complained not enough frequency of education (90%). The sanitary status of the donated foods was considered as satisfactory but some safety practices had to be improved, including personnel expenses and operating costs in the district level, a sanitary awareness of the donors and a general management of the facilities arid equipment. An assessment on sanitary management resulted in an overall average of 4.45 out of 5 points in importance and 3.85 in performance showing the high level of sanitation perception in foodbank managers. From the IPA analysis, the fields found to be improved were sanitation management during cooking and temperature control as well as cleanliness and sanitation of both transport vehicle and refrigerator/freezer. To secure the food safety in foodbanks, consequently, personnel support, supplement of facilities and equipment, intense sanitation education and development of sanitation management program is needed.

• Journal of Food Hygiene and Safety
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• v.20 no.1
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• pp.22-35
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• 2005

A survey was conducted to investigate the perception of food sanitation officers toward the Genetically Modified Foods. They were mainly from Regional Agencies of KFDA, City/Province office, and National quarantine station. Some of them were professors of university and researchers of research institute. Most of respondents had experiences of hearing or reading GM foods (over $95\%$) and over $90\%$ of respondents much needed the label of GM foods. Although some of officers of city/province office and national quarantine station showed less knowledge than other respondent groups, most of respondents had basic knowledge about biology. The frequency of respondents worked over 20 years and worked in the general administration was higher than that of other groups in the question of unsafe of GM foods. The answer frequency of careless treatment of foods was highest in the question of risk factor, and the frequency of GM foods was lowest ($4.4\%$). It was concluded that food sanitation officers had positive opinion about GM foods, but there were some differences in the knowledge among agencies. Therefore, it is necessary more educations and informations are needed for food sanitation officers.

• Journal of environmental and Sanitary engineering
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• v.9 no.2
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• pp.41-49
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• 1994

Water- borne infectious diseases can be acquired by contact with contaminated water or by ingestion of contaminated water. There are many water- borne infectious agents such as bacteria, virus, and parasite. Among many of water- borne infectious diseases, health authorities of Korean government has particularly intensified to prevent and control typhoid fever(class I ), shigellosis(class I ), cholera(class I ), paratyphoid fever(class I), amebiasis(class II ) and leptospirosis(euivalent to class II ) under the communicable disease control law. Water- borne disease Prevention and control guideline itself has been also well provided by the health authorities. However, in practical public health point of view, there are still many problems remained to be solved out; no prospective investigation project to survey water borne infectious diseases under the national disease prevention and control programmes, incredible statistic data of annual notifiable disease report frequent appearance and varieties of drug resistance water- borne infectious agents, little cooperation and information- exchange system in between the related government authorities( the health authorities, the environment sanitation authorities and the food hygiene authorities) which should be closely collaborated, lack of health consciousness of the people, necessity of evaluation and Hndification on to the outcomes of performed health activities and programmes, neglect activities for water quality investigation, shortage of expertise and human resources in the related field, and poor investment of the government budget to develope and improve public health and sanitation field. In order to prevent and control water- borne infectious diseases effectively, it is emphasized that all the above indicated should be considered and performed to improve under the national health and sanitation development programmes.

• Korean Journal of Community Nutrition
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• v.11 no.2
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• pp.229-239
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• 2006

This study was carried out to investigate foodservice management practices of 100 child care centers nationwide, and to provide background information for developing foodservice management policies at child care centers. Approximately 20% of the child care centers had a separate dining room; most of the centers were vulnerable to sanitation or safety problems. The percentage of the centers that planned menus was about 60% and 10% established standardized recipes. Fourteen percent of the centers kept records for distribution and menu evaluation and 33% kept sanitation management records. Since only 7% of the centers employed a dietitian, foodservice in most centers were not managed by professionals. The results of menu assessment revealed that 56.5% of the national/public child care centers received 19 points or higher out of 21 points, whereas 5.6% of the private child care centers received the same scores. Proper usage and storage of raw food, sanitary management of equipment and facilities, waste management/leftover food treatment, and basic facility of cooking zones were performed well by many centers. The overall scores of foodservice performance were only 31.2 out of 60 points, representing relatively poor safety management, food procurement management, and facilities and equipment management. These results indicate that the foodservice management of the child care centers are in a relatively poor state. Since nutrition management of the most centers was performed by non-professionals, it may not be possible to provide proper nutrition for health and normal growth of preschool children and to perform efficient nutrition education programs. The following suggestions are strongly recommended in order to improve foodservice performance at child care centers. First, foodservice administration should be performed by a dietitian, and second, efforts should be focused on strengthening nutrition and sanitation management.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1035-1041
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• 2000

Gamma irradiation was used to improve sanitation and quality of salted and fermented anchovy sauce. For commercial production, comparison with currently using sterilization methods, such as micro-filtration and heat treatment were also conducted. Control was prepared without irradiation and sterilization process. Microbiological, physiochemical, and sensory qualities were analyzed to observe the Quality changes during the storage. Irradiation at 5 kGy or above and micro-filtration process completely eliminated microorganisms detected in this study As irradiation dose increased, the color appeared brighter and irradiation at 5 kGy or above showed similar color L-value to that of sample treated with microfiltration. The color L, a, b-value of heat-treated sample always showed lower. The pH, salinity, and viscosity were sustained during storage. From the results of sensory evaluation, the samples treated with gamma irradiation and microfiltration obtained better scores than control or heat-sterilized. Gamma irradiation to salted and fermented anchovy sauce presented the best quality products among different sterilizing methods, especially at 5 kGy dose. Therefore, gamma irradiation can be successfully applied to commercial large scale production as a new sanitation technology with improved quality.

• Environmental Engineering Research
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• v.19 no.3
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• pp.269-274
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• 2014

On-site sanitation systems are typically installed to treat grey and toilet wastewaters in areas without sewer and centralized treatment systems. It is well known that, due to inappropriate design and operation, treatment performance of these systems in developing countries is not satisfactory in the removal of pathogens and organic matters. This research aimed to investigate the hydraulic conditions occurring in some on-site sanitation systems and the effects of hydraulic retention times (HRTs) on the system performance. The experiments were conducted with a laboratory-scale septic tank (40L in size) and an actual septic tank (600L in size), to test the hydraulic conditions by using tracer study with HRTs varying at 12, 24 and 48 hr. The experimental results showed the dispersion numbers to be in the range of 0.017-0.320 and the short-circuit ratios in the range of 0.014-0.031, indicating the reactors having a high level of sort-circuiting and approaching complete-mix conditions. The removal efficiency of $BOD_5$ was found to be 67% and the $k_{30}$ values for $BOD_5$ was $2.04day^{-1}$. A modified complete-mix model based on the relationship between $BOD_5$ removal efficiencies and HRTs was developed and validated with actual-scale septic tank data having a correlation coefficient ($R^2$) of 0.90. Therefore, to better protect our environment and minimizing health risks, new generation toilets should be developed that could minimize short-circuiting and improving treatment performance.

• Journal of The Korea Institute of Healthcare Architecture
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• v.18 no.4
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• pp.29-38
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• 2012

Purpose: The purpose of this study is to generate empirical data regarding the usability of churches' convenience facilities for the elderly, while categorizing church architecture as intermediate, inner, sanitation, and other facilities. The generated data can be used for renovating or upgrading the existing churches' convenience facilities to match up the act on convenience promotion. Methods: Field studies were conducted for collecting the empirical data from 42 churches. Results: Specifically, intermediate and sanitation facilities were more urgent sections, needing serious improvement works for the elderly. In the inner facilities, 14 categories were counted as not-met(NM) or not-installed(NI) among total 26 categories. In the other facilities, 11 categories were found as not-met(NM) or not-installed(NI) among total 15 categories. Implications: The research results can be used as a checklist for the improvement of convenience facilities for the elderly in existing churches.

• Korean Journal of Environment and Ecology
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• v.21 no.2
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• pp.120-125
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• 2007

The purpose of this study was to provide basic data for developing the practical park management. For this, satisfaction degree, satisfaction factors and estimated model by satisfaction variables of visitors were analyzed through a questionnaire survey in Hallasan National Park, Korea. In the evaluation process of the satisfaction, it was found out variables of 'uncleanness of sanitation facility', 'lack of convenience and information facility' was more unsatisfactory than any other variable. The biggest satisfaction factor through factor analysis was 'usual user management factor' accounting for 45.8% of all. Estimated models of satisfaction by multiple regression analysis are showed in the order of 'lack of sanitation', 'littering problem', and 'traffic safety'.