• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.1
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• pp.25-32
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• 2010

A Sanitary survey in an Important shellfish-growing area of Biin Bay in Seocheon-gun Korea, was conducted to evaluate bay conditions and compliance with the bacteriological criteria for areas designated for the production of shellfish for export. Seawater samples were collected monthly at 55 sampling stations established in the survey area from January 2006 to December 2008. Bacteriological water quality did not change in response to a small rainfall (10.0 mm), but it increased abruptly in response to rainfall to 62.5 mm The most probable number (MPN) value for total coliforms and fecal coliforms in 1, 980 seawater samples ranged from <1.8 to >1, 600 MPN/100mL and from <1.8 to 330 MPN/100mL, respectively. The geometric mean and estimated $90^{th}$ percentile value for total coliforms ranged from 2.0 to 10.3 MPN/100mL and from 7.0 to 42.6 MPN/100mL respectively. The geometric mean and estimated percentile value for fecal coliforms ranged from 1.8 to 4.0 MPN/100mL and from 1.9 to 18.3 MPN/100mL, respectively. Accordingly, the bacteriological water quality of Biin Bay met the National Shellfish Sanitation Program (NSSP) and Korea Shel1fish Sanitation Program(KSSP) criteria for areas designated for shellfish production for export in Korea.

• Fisheries and Aquatic Sciences
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• v.11 no.1
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• pp.7-14
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• 2008

The sanitary quality of a shellfish-growing area in Kamak Bay, Korea, was assessed through a bacteriological examination of seawater and oysters from January 2004 to December 2006. From seawater samples collected at 28 stations, the range of geometric mean (GM) and the estimated 90th percentile for most-probable-number (MPN) values of fecal coliforms were <1.8-2.4 MPN/100 mL and 1.8-6.0 MPN/100 mL, respectively. The observed fecal coliform GM and the estimated 90th percentile did not exceed the fecal coliform water quality standards of 14 MPN/100 mL and 43 MPN/100 mL. Therefore, the bacteriological quality of seawater at this shellfish-growing area met the Korean Shellfish Sanitation Program (KSSP) criteria for a growing area used for export. The range of the fecal coliform GM and the estimated 90th percentile MPN values of oyster samples were 19.2-160 MPN/100 g and 20.2-166.9 MPN/100 g, respectively, and the range of the viable cell count was 30-1900 CFU/g. Thus, the fecal coliform value for the oysters and the viable cell count were less than the current shellfish quality standards of 230 MPN/100 g and 50,000 CFU/g, respectively. The bacteriological quality of the oysters complied with the criteria for domestic use and export of shellfish.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.3
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• pp.155-162
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• 2008

The seawater in the Taean area was surveyed to evaluate the conditions of the bay and compliance with the bacteriological criteria for a designated area for shellfish production for export. Samples of seawater were collected monthly at 34 sampling stations established in the survey area from January 2002 to December 2004. The bacterial density in the coastal area close to a pollution source located to the northeast of the survey area was higher than in the open sea to the west. The bacteriological counts in the water did not change with 16.5mm of rainfall, but increased abruptly after 65.4mm of rainfall. The total coliform and fecal coliform most probable numbers (MPNs) of 1,224 seawater samples in the survey area were <1.8-2,400 and <1.8-790 MPN/100 mL, respectively. The geometric mean and estimated 90th percentile of total coliforms were 1.9-3.4 and 2.7-26.3 MPN/100mL, respectively, and for fecal coliforms were <1.8-2.6 and 1.8-12.0 MPN/100mL, respectively. The bacteriological water quality in the Taean seawater area met the National Shellfish Sanitation Program criteria for an approved area and the Korea Shellfish Sanitation Program criteria for a designated area for shellfish production for export.

• Journal of the Ergonomics Society of Korea
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• v.26 no.4
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• pp.147-152
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• 2007

The aim of this study was to evaluate the musculo-skeletal symptomatic features of municipal sanitation workers and to compare differences of the musculo-skeletal symptoms by work types. We conducted descriptive cross-sectional survey concerning the musculo-skeletal symptomatic features of 315 street cleaners in Seoul and GyeongGi Province, Korea, during 2 weeks of September 2006. Questionnaires were consisted of general characteristics, occupational characteristics and musculo-skeletal symptoms. And we observed their works and evaluated their movement and posture by REBA. For work types, tools and subjective physical work loading, there were statistical difference whether or not NIOSH symptom positive on upper limb. Musculo-skeletal symptoms on upper limb were claimed from 43.2% of street cleaners, more than in 32.4% of cleaners. Musculo-skeletal symptoms on upper limb were reported higher in the group who felt their subjective physical work loading severe than in the otherwise group. The REBA results were over 'high risk stage' in street cleaners. Street cleaners had more repetitive motions than solid waste collectors on upper limbs. Works according to the criteria of musculoskeletal burdened work by the Ministry of Labor results were over 'high risk stage' of No. 2 and No. 4 in street cleaners. We found that street cleaners complained musculo-skeletal symptoms on upper limb more than solid waste collectors. This study suggests that it is necessary for street cleaners to carry out the prevention program of musculo-skeletal diseases. For street cleaner, the measure plans such as job rotation, automatic street sweepers, reducing work hours are helpful in preventing musculoskeletal symptoms on the upper limb.

• Journal of Food Hygiene and Safety
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• v.19 no.4
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• pp.185-192
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• 2004

Generic HACCP models for bakery products may help HACCP implementation at the wholesale bakery production lines easier. When baking, the internal temperature of bakery products went up to $85^{\circ}C$, which resulted in gelatinization of starch. Considering the characteristics of bakery products, general sanitation control procedures are the main target tool to keep bakery products safe. Monitoring of pathogenic microorganisms at bakery plant environment including production lines was carried out. At the wholesale bakery environment pathogenic microorganisms were detected. It gave a clue that general sanitation control procedures should be implemented for safe bakery products supply. Hazard analysis of raw materials and processing of bakery products, and determination of critical control points and critical limits at the wholesale bakeries lead to present generic model of bakery product HACCP plan. CCPs for the wholesale bakery products may be applied and modified for the implementation of HACCP plan at the wholesale bakery plant.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.96-106
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• 2016

The purpose of this study was to evaluate the service quality attributes of Korean restaurants by North American and Chinese residents in Korea based on the Kano model. This survey was performed from September to December 2010. The subjects consisted of 135 North Americans and 165 Chinese in Seoul. The service quality attributes of Korean restaurants were composed of twenty three items in the categories of 'food quality', 'employee's service quality', 'sanitation quality', 'facility quality', and 'convenience quality'. For North Americans, there were five 'attractive quality' items, eleven 'one-dimensional quality' items and six 'indifferent quality' items, and one item had the same frequency on both 'attractive quality' and 'one-dimensional quality'. For the Chinese, there were twelve 'attractive quality' items, and ten 'one-dimensional quality' items, and one item had the same frequency on 'attractive quality' and 'one-dimensional quality'. According to the customer satisfaction coefficient developed by Timko, 'taste of the 'food (0.80)' for North Americans and 'freshness of the ingredients (0.94)' for Chinese were highest scores in the 'Better coefficient'. On the other hand, within the 'Worse coefficient', 'sanitation of the food' had the lowest score for both North Americans (-0.89) and Chinese (-0.90).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.614-622
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• 2010

The sanitary quality of a shellfish-growing area in Gangjinman, Korea, was assessed through a bacteriological examination of seawater form January 2007 to December 2009. The range of the geometric mean (GM) and the estimated 90th percentile for most-probable-number (MPN) values for fecal coliforms in samples collected in the designated area were 2.0-2.4 and 6.1-11.5 MPN/100 mL, respectively. Therefore, the bacteriological quality of seawater in the designated area in the Gangjinman area met the National Shellfish Sanitation Program (NSSP, USA) guidelines for approved areas. Also, the sanitary status of shellfish harvested from the designated area met the Korean Shellfish Sanitation Program (KSSP) fecal coliform criterion (<230 MPN/100 g). However, the degree of bacteriological contamination increased rapidly, and water quality exceeded the criteria for approved areas when large amounts of rain fell before the sampling date. Fortunately, fecal pollutants did not affect the bacteriological quality of a buffer zone established between the shoreline and the designated area. These results indicate that the current buffer zone established around the designated area protects the designated area properly.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.457-465
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• 1995

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

• Korean Journal of Occupational Health Nursing
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• v.3
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• pp.5-20
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• 1993

This study was aimed to investigate the actual condition of the performance of the occupational health nursing services, and to analyze a main cause which affects on the execution of its duties for occupational health nurses in occupational group health service. It had been surveyed by responsed data from the 105 respondents out of 180 persons. The results were as follows : 1. In performance of occupational health nursing services by the number of assigned plant, participation rate of health examination tended to significantly increase with decreasing the number of assigned and it was observed that the visiting rate of every month was also significantly higher on touring inspection of work plant, recommendation of facility improvement for work environment, understanding the modification of manufacturing process, and inspection of welfare and sanitation facilities. 2. While they executed their nursing services according to duration of service, the more, their duration of service was, the higher, participation rate of health examination, health check in returning to work for injured workers, talk with other health managers on promoting welfare, service evaluation for a year plan, record of health statistic, and experience of first aid service were. And it was found out that the visiting rate of every month was also significantly higher on touring inspection of work plant. 3. In regard to occupational health nursing services by age, the participation rate of health examination and the experience of first aid service were significantly higher as the age increased. And also the visiting rate of every month was significantly higher on touring inspection of work plant, compared with young ones. 4. In performance of occupational health nursing services by the time required visiting plant, The shorter, the time required visiting plant was, the higher, the visiting rate of every month was, on time of health consultation for diseased workers, and inspection of welfare and sanitation facilities. 5. The subjects of health education were mostly liver disease and occupational hearing loss and video tape was used mostly in health education, monthly health education was the highest in 1-3 times(74.5%) and its duration was the highest in about 60 minutes(33.3%). 6. Vaccination of hepatitis among the specific health services was the highest accounting for 64.7%.

• Korean Journal of Community Nutrition
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• v.24 no.3
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• pp.208-222
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• 2019

Objectives: This study examined the usage status and the degree of satisfaction of university foodservice (UF) perceived by international students in Busan. Methods: A questionnaire survey was conducted on the utilization of UF, improvement requirements, preference type and recipe, as well as the importance and satisfaction of UF quality attributes as perceived by international students (n=604) at universities in the Busan area between April and June 2017. Results: UF was 'generally satisfied' or 'very satisfied' in about 35.4% of the study population, and 'not very satisfied' or 'not satisfied at all' in approximately 11.5%. Approximately 21.7% said that UF contributed to dietary life 'very much' or 'quite significantly' and 36.4% said 'not very much' or 'not at all'. The largest demand for improvement of UF was 'variety of menu' (52.0%). The most leftover food in UF was kimchi (30.3%) and broth/stew (19.2%), and the major reason for having leftover was 'not to one's taste' (27.8%). After dividing the foodservice quality attributes into 5 factors - food quality and price, sanitation, convenience, physical environment, and service environment - and analyzing the importance and satisfaction of each factor, it was shown that satisfaction was generally lower than the degree of importance. Sanitation factor was high for both importance and satisfaction of UF, while convenience factor was high for the importance but low for satisfaction of UF. Four variables in the food quality and price factor ('food taste', 'freshness of food', 'nutritive value of food', and 'reasonable price') and 3 variables in the convenience factor ('variety of menu', 'prompt food service', and 'display of the meals for the day') had high importance but low satisfaction, showing the need for an improvement on these areas. Conclusions: Based on the study results, it is necessary to improve the food quality, as well as the price and convenience factors, and to provide various menus to increase the satisfaction of UF in international students.