• Proceedings of the Korean Sanitation Conference
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• 2006.11a
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• pp.33-42
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• 2006

We decided Miomotegawa river was the object of our investigation since it is one of the most important salmon rivers in Japan. A great number of salmonshave returned to the river, and it was expected to contain relatively lower cation concentrations since granite is widely distributed in the river catchment area. The concentration of calcium and magnesium were less than a half of that of other major rivers. The concentration of analyzed parameters indicating water quality effect on salmons, $NO_{3},\;SO_{4}\;and\;NH_{4}$, were 1.37, 4.08 and 0.01mg/l, respectively. Most parameters down stream were greater in concentration than in the upper stream.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.235-242
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• 1996

Sanitary management practices from 8 packaged meals (Dosirak) manufacturing establishments were surveyd during production and distribution and their microbiological quality of dosirak items marketed in CVS were analyzed. Correlation coefficients were calculated to deternine significant relationships between sanitary management practices and microbiological quality of packaged meals. The results of self evaluation on sanitary management practices indicated 'doing practice well' in personnel and equipment sanitation management but time-temperature control management were practiced satisfactorily only about 55% as compared with the managerial standard guidelines. Significant relationships between the status of actual sanitary management practices and microbiological quality of Dosirak items were not found, but general status of microbiological quality of Dosirak items revealed positive relationship with the size of operational structure and the status of time-temperature control management practices.

• Korean Journal of Veterinary Service
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• v.33 no.4
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• pp.393-399
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• 2010

We analyzed the HACCP prerequisite of National Veterinary Research and Quarantine Service (NVRQS) and the Food Establishment Inspection Report of US Food and Drug Administration (FDA) to recommend contents and ranges to be complemented and used for preparation of guidelines for more effective application of HACCP prerequisites. We used the HACCP inspection reports implemented by Korea Livestock Products HACCP Accreditation Service from 2007 to 2009, FDA Food Code 2009 Guide 3-B Instructions for Marking the Food Establishment Inspection Report, and Retail Food Establishment Sanitation Requirements of 410 Indiana Administrative Code. Major non-compliance items were open doors and windows, insanitary cleaning of in-use utensil, inadequate record of warehousing, and improper storage, transportation, and labelling. Hot water supply, personal hygiene, and regular product testing were additional week points which should be more strongly controlled by detailed operating guidelines. Also, current prerequisite items were required revision into more precise contents to enhanced the effective evaluation and practical application in meat markets.

• 대한예방의학회:학술대회논문집
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• 2002.10a
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• pp.530-531
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• 2002

• Journal of Preventive Medicine and Public Health
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• v.36 no.1
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• pp.1-10
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• 2003

Valid evaluation of self-perceived health status is important for the promotion of individual health and quality of life, In advanced countries, many types of health profile have been developed, and currently, the SF-36, NHP, and EuroQol, etc, are widely used. However, the outcomes of these profiles may vary according to regional, cultural or emotional backgrounds. For these reasons a Korean Health Profile should be developed. In this study, we reviewed the concept of self-perceived health status, and its significance to public health, and reviewed some of the differences between the available profiles in 139 related publications. Based on this review, we are trying to develop a Korean Health Profile in order to measure the self-perceived health stati of Koreans.

• Proceedings of the Korean Environmental Health Society Conference
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• 2003.06a
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• pp.174-176
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• 2003

A survey was conducted to investigate the sanitary condition of school kitchens in one region of Korea. 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 for food, sanitation and safety inspection of their kitchens. Air temperature, relative humidity, and airborne microbes in the kitchens were monitored during food preparation, processing and service. The inspection results showed their sanitary condition 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 min. These results indicate that the levels of sanitary condition of kitchens in the schools were not satisfactory for safe foodservice although the inspection showed good results. This study suggests that the school kitchens should be monitored and strict inspection is necessary.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.103-109
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• 1991

The purpose of this study was to evaluate the foodservice management practices in day care centers in order to provide basic information and guideline for development of foodservice facilities standard model and sanitation manuals. Basic survey and evaluation were done for 24 day-care centers categorized in four groups. General foodservice management practies, status of equipment, and hygienic conditions were evaluated. The results of the survey showed the followings: the cost of lunch and the cost of interim snack varied very much among each group; development of standard recipe as well as purchase of foods were not done by an expert; the hygienic condition of kitchens and dining-room needed more attention for improvement; the sanitary practies of employees showed potential problems; kitchen facilites were not standardized, especially only 20.8% of the facilities were equipped with the three-compartment sink, which was regarded as essential.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.11a
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• pp.65-67
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• 2014

There are many elastomeric joint sealant applications in construction such as structural glazing, weatherproofing and insulating glass fabrication etc. Each sealant joints require unique durability functions to perform well through building life cycle. Elastomeric joints in bathroom and kitchen is one of areas which require durable sealing. In this application, anti fungal durability is proprietary function of sealant during building life cycle. Premature failure of anti fungus resistance of sealant is putting big stresses to general contractor as well as the inhabitants due to costly rework and poor sanitation. Accordingly, when chemists design a product, they must take into account various parameters not only formulation components also test conditions in order to have long term fungal durability. This paper reviews several biocide options with various industry standards for fungus resistance performance to suggest making new test method for construction sealant industry.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.1-9
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• 2021

To determine the sodium content of meals provided by foodservice institution, 540 different menus were collected by their serving portion and categorized into nine food groups and three different foodservice types (office, industry, school). Each were evaluated by each sodium evaluation method. All nine categories of food type showed higher content of sodium than listed in the 'nutrition assessment program (Can-Pro 4.0)', when assessed with a salimeter. From the 9 food types, 6 types, excluding 'Korean pancakes', 'Kimchi/pickled food' and 'a la carte', showed significantly higher sodium content on the salimeter than shown in the 'nutrition assessment program (Can-Pro 4.0)' (p<0.001). Also in assessing sodium content per serving, 'soup and stews' and 'a la carte' menus had significantly higher sodium content than other food types (p<0.001). The results compared by foodservice types showed dishes served in 'Industries' had significantly higher daily sodium content than those served in 'offices' and 'schools'.

• Journal of Food Hygiene and Safety
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• v.23 no.1
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• pp.19-25
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• 2008

We analyze the HACCP Prerequisites of National Veterinary Research and Quarantine Service (NVRQS), Korea Food and Drug Administration(KFDA), and US Food Safety and Inspection Service (FSIS) and recommend contents and ranges to be complemented and used for the preparation of guidelines. We used the HACCP Notice of the Processing Livestock Act, the HACCP Application Manual for Livestock Processing Plants, the HACCP Notice of the Food Sanitation Act, US GPO 9 CFR and 21 CFR, US FSIS Directive 11,000.1, and HACCP-based Inspection reference guide of Consumer Services, North Carolina Department of Agriculture. The Prerequisites of NVRQS and KFDA are composed of 66 and 84 items respectively, without detailed guidelines for their application. This may decisively affect the application in the field and the evaluation activities. Water supplies, washing and disinfection monitoring tools, and examining and correcting plan are required to be improved. If the standards of compliance of each Prerequisite item as well as performance guidelines are given, the application and evaluation will be performed more effectively. The evaluation items should be associated with Prerequisite operations such as non-compliance complement, self-evaluation, and record keeping. Hazards found during official inspection should be promptly controlled not to contaminate the work places and processing items. As the HACCP is expected to spread from farms to tables, the standardized Prerequisite program among the official governments should be prepared.