• The Journal of the Korea Contents Association
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• v.9 no.9
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• pp.268-277
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• 2009

This study seeks to promote the mental and physical efficiencies of the foreign workers working in our country through the promotion of their health, and provide help in their effective use of medical treatments and granting appropriate medical benefits, and provide the basic information helpful in managing the health of the foreign workers who are playing a role in the advancement of the industry in Korea for the companies and employers that are employing them by researching the health condition and management status centering on the foreign workers from a part of Asia and South America who are working in our country. I made a regression analysis toward 231 foreign workers who have employed in industrial workplace from Mar. 1 to Jun. 30, 2008. The result said the factors that affect significant impact on common health disorder of foreign workers in their daily circumstances were staying period in Korea($\beta$=.270),difficulty to access hospital($\beta$=.268), inferior sanitation of work place($\beta$=.218), smoking or not($\beta$=.170), actual condition of health maintenance($\beta$=-.251).($R^2$=0.501)

• Journal of the Korea Safety Management & Science
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• v.18 no.1
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• pp.179-190
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• 2016

Awareness about health is still in short supply, sufficient research and investment is falling mothayeo made, the development of image and health technology for health compared to productivity enhancement technology behind the relative reality. Through the analysis and study of special measures and health education in the country catering to propose measures and methods for this. Current analyzed and summarized to find a special health and safety training relevant provisions appear in the national legislation. By analyzing the characteristics and to leverage to workers unearthed an in-depth awareness and issues for the institutions and laws. Survey research methods to analyze the documents and government publications and research through an Internet search. Survey Research conducted a self - survey on new knowledge and attitude toward the concessionaires to sanitation target, the attitude of the sanitary administration, attitudes to hygiene education and hygiene practice Conditions received health education carried out by catering Federation regularly. Health education is a systematic settlement system for the external reality of professional education. Health and health administrators to establish an organizational structure strengthening phase. Employers and health care workers are raising awareness. Employers have a responsibility to prevent industrial accidents. Consequently, special health education targeted construction workers changed to fit the content-driven information on the species and the proper arrangement of time "based health education" currently being conducted.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1497-1507
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• 2016

The purpose of this study was to conduct importance and performance analysis of sanitation management in workers at small and medium foodservice industries using HACCP prerequisites. Questionnaires were distributed to 500 small and medium foodservice industry workers in Seoul Gyeonggi province, and a total of 458 responses were used for analysis. Factors with relatively low comparison degree were as follows. 'Handwashing and clean uniform of employee in the workplace', 'regular checking and managing of trapped vermin and rodents', 'checking stocked raw materials', 'recording and filing the results of improved food safety factors', and 'regular cleaning and sterilizing of monitoring tools' factors must be improved along with their performance levels through sanitation education. According to the IPA results, among the 15 HACCP prerequisite factors with high importance but low performance were '2. Regular checking and managing of trapped vermin and rodents', '4. Handwashing and clean uniform of employee in the workplace', '14. Preventing food cross-contamination'. Furthermore, the small and medium foodservice industry IPA with high importance but low performance were 'Regular checking and managing of trapped vermin and rodents', 'Handwashing and clean uniform of employee in the workplace', and 'Preventing food cross-contamination' for the small foodservice industry, along with 'Vermin and rodents control' and 'Recording and filing the results of improved food safety factors' for the medium foodservice industry. Thus, there is a need for reinforced hygiene education through case studies on actual food service establishments to fulfill sanitation guidelines and set amended guides for much-needed items for small and mid-sized food service.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1318-1324
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• 2013

The purpose of this study was to improve the satisfaction of industry contracted foodservice customers by analyzing the correlation between satisfaction with foodservice and customer loyalty. To accomplish this, a questionnaire was distributed to 300 customers at five industry contracted foodservice establishments. The average customer satisfaction score was 3.51/5.00, and customer satisfaction was highest with sanitation, followed by service, food, and environment. Blue collar workers showed significantly higher foodservice satisfaction than white collar workers with respect to menu, service, sanitation, and environment (P<0.01). The average customer loyalty score was 3.46/5.00 and revisit intentions, word-of-mouth intentions, and intentions not to switch were 3.60, 3.52, and 3.46, respectively. Blue collar workers had significantly higher customer loyalty than white collar workers for word-of mouth intentions and intentions not to switch (P<0.01). Revisit intentions correlated significantly (P<0.01) with food (r=0.649), service (r=0.636), sanitation (r=0.648), and environment (r=0.579). Word-of mouth intentions and intentions not to switch showed significant (P<0.01) positive correlation with service. The explanation power ($R^2$) of foodservice satisfaction and revisit intention was 0.483, word-of-mouth intention was 0.526, and intention not to switch was 0.3641. The sanitation satisfaction had the highest positive influence on revisit intentions (P<0.01). Service and food satisfaction had a significant (P<0.01) positive influence on word-of-mouth intentions and intentions not to switch.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.647-658
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• 2003

Foodservice at elementary schools has been provided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP (Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.

• Nutritional Sciences
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• v.5 no.2
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• pp.103-110
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• 2002

In Korea, the school foodservice program has been expanding rapidly in recent years, partly as a result of increased government support. With the growth in the number of schools offering foodservice programs, food safety and sanitation concerns have been increasing. To assist with program improvement, a situation analysis was carried out, with the focus on equipment and sanitary management of school foodservice programs under flour different management systems. A questionnaire was mailed to the foodservice directors of 234 randomly selected schools chi[h included elementary, middle and high schools at the national level. Among them, one hundred and sixty-five responses reasonably completed were used for the analysis. This study classified each school's foodservice management into one of four types : independent-conventional, independent-commissary, contract-conventional, and contract-delivery. The results show that the monitoring of employees' health and personal hygiene, and employees' sanitary education was well conducted, but that the sanitary education of the voluntary parent workers was largely ignored. Eighty-six percent of the schools had their drinking water tested for sanitation, and the results showed that more effort is needed in careful management of drinking water in order to prevent foodborne illnesses and bacillary dysentery. In general, contract management showed lower scores in foodservice equipment and their efficiency, compared with independent management. A relatively high number of schools on the contract-delivery management system employed nurses and leachers instead of dietitians and foodservice directors. The adoption of the HACCP (Hazard Analysis Critical Control Point) system was lowest in contract-conventional and contract-delivery management systems, and highest in elementary schools using the independent-conventional system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.655-660
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• 2006

The purpose of this study was to analyze the microbiological hazards of prepared foods, raw materials, utensils and workers' hands and to evaluate cross-contamination of bacteria in foodservice establishments. Aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Salmonella spp., Staphylococcus aureus and Listeria monocytogenes were tested. According to the microbiological evaluation, there were many cases of contamination of bacteria. Staphylococcus aureus was detected in chicken stew (Korean type), Japchae, Bibimbap and Kongnamul-muchim at the A foodservice establishment and Jwieochae-jorim at the B foodservice establishment. E. coli was detected in Ojingeochae-muchim at the C foodservice establishment. E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected in any of the tested samples. Critically, microbiological contamination of raw materials, utensils and workers' hands could result in contamination of prepared foods, thus, attention needs to be given to sanitation of raw materials, workers' hands and utensils to reduce or eliminate contamination of bacteria.

• Journal of agricultural medicine and community health
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• v.31 no.1
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• pp.21-34
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• 2006

Objectives: The purpose of this study was to investigate the knowledge, attitude and practice toward sanitary administration of the new restaurateurs, to carry out the sanitary management of business for improvement of sanitary level, and to provide basic data which were necessary for sanitary education of the restaurateurs. Methods: The self-recording survey on the attitude and the knowledge toward the sanitation, the sanitary administration, and its education was conducted against new 393 restaurateurs by the administrative division of Gwangju city in charge of the food industry which put in the regular sanitary education annually for the new restaurateurs. Results: In regard to food sanitation, some 87.9% to 94.4% got the right knowledge about the reason and precaution of food poisoning, storage methods of frozen or cold food, and the disposal of product after expiration of validity term. But it was about 56.0% to 63.0% who knew right about the cause and the major precaution of food poisoning, storage temperature in the refrigerator. 30.6% of the subject placed an emphasis on personal sanitation of the workers as the most important thing in the sanitary management. 83.6% replied that it was necessary to improve the sanitary level. Concerning the health examination, 78.3% replied it was needed. 76.4% pointed the need for education, but respondents with higher educational level less emphasized its needs. It was most frequently pointed out by 71.6% restaurateur's poor awareness about it. 36.7% indicated the environmental sanitation like facilities in the restaurants as the first thing to be improved. The rate of personal sanitation was 43.7%. Conclusions: To improve the poor sanitary conditions of the food service business, it was recommended to offer institutional backing and financial aid from administrative office, to encourage restaurateurs to take pride in their job, and to conduct the sanitary education effectively by the technical education institution.

• Safety and Health at Work
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• v.7 no.4
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• pp.372-380
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• 2016

Background: The aim of this study was to estimate the number of workers exposed to diesel engine exhaust (DEE) by industry and year in the Republic of Korea. Method: The estimates of workers potentially exposed to DEE in the Republic of Korea were calculated by industry on the basis of the carcinogen exposure (CAREX) surveillance system. The data on the labor force employed in DEE exposure industries were obtained from the Census on Establishments conducted by the Korea National Statistical Office from 1993 to 2013. The mean values of prevalence rates adopted by EU15 countries were used as the primary exposure prevalence rates. We also investigated the exposure prevalence rates and exposure characteristics of DEE in 359 workplaces representing 11 industries. Results: The total number of workers exposed to DEE were estimated as 270,014 in 1993 and 417,034 in 2013 (2.2% of the total labor force). As of 2013, the industry categorized as "Land transport" showed the highest number of workers exposed to DEE with 174,359, followed by "Personal and household services" with 70,298, "Construction" with 45,555, "Wholesale and retail trade and restaurants and hotels" with 44,005, and "Sanitation and similar services" with 12,584. These five industries, with more than 10,000 workers exposed to DEE, accounted for 83% of the total DEE-exposed workers. Comparing primary prevalence rates used for preliminary estimation among 49 industries, "Metal ore mining" had the highest rate at 52.6%, followed by "Other mining" with 50.0%, and "Land transport" with 23.6%. Conclusion: The DEE prevalence rates we surveyed (1.3-19.8%) were higher than the primary prevalence rates. The most common emission sources of DEE were diesel engine vehicles such as forklifts, trucks, and vans. Our estimated numbers of workers exposed to DEE can be used to identify industries with workers requiring protection from potential exposure to DEE in the Republic of Korea.

• Safety and Health at Work
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• v.11 no.1
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• pp.80-87
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• 2020

Background: Residential and commercial cleaning is a part of our daily routine to maintain sanitation around the environment. Health care of professionals involved in such cleaning activities has become a major concern all over the world. The present study investigates the risk of musculoskeletal disorders in professional cleaners involved in floor mopping tasks. Methods: A cross-sectional study was performed on 132 mopping professionals using a modified Nordic questionnaire. The Pearson correlation test was implemented to study the association of perceived pain with work experience. The muscle strain and postural risk were evaluated by means of three-channel electromyography and real-time motion capture respectively of 15 professionals during floor mopping. Results: Regarding musculoskeletal injuries, risk was reported majorly in the right hand, lower back, left wrist, right shoulder, left biceps, and right wrist of the workers. Work experience had a low negative association with MSDs in the left wrist, right wrist, right elbow, lower back, and right lower arm (p < 0.01). Surface EMG showed occurrence of higher muscle activity in upper trapezius and biceps brachii (BB) muscles of the dominant hand and flexor carpi radialis and BB muscles of the nondominant hand positioned at the upper and lower portion of the mop rod, respectively. Conclusion: Ergonomic mediations should be executed to lessen the observed risk of musculoskeletal injuries in this professional group of workers.