• 한국식품조리과학회지
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• 제21권3호
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• pp.290-300
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• 2005

본 연구에서는 우리나라 집단급식소를 HACCP 지정유무 및 급식 유형별로 분류하여 위생관리 실태를 평가하여 유형별 문제점을 파악하고 개선방안을 제시하였다. 평가내용은 총 105개 항목, 9개의 영역으로 개인위생, 식재료의 공급, 식품의 저장, 생식품과 조리된 식품의 분리취급, 배식, 세척과 소독, 쓰레기처리, 방충$\cdot$구서 대책, 시설$\cdot$설비 관리영역으로 구성되어 있다. 조사대상급식소는 급식유형에 따라 발생되는 문제점을 고려하기 위해 중$\cdot$고등학교급식소, 대학교급식소, 사업체급식소를 대상으로 이루어졌다. 본 연구의 결과를 하면 다음과 같다. 1. 서울, 경기, 경남지역의 집단급식소 20개소를 대상으로 이루어졌다. 중$\cdot$고등학교급식소 7곳과 대학교 급식소 4곳, 사업체 급식소 9곳을 대상으로 하였다. HACCP 지정급식소는 6곳으로 중 고등학교가 3곳, 사업체 3곳을 포함한다. 평균 중식수는 약 1,400식 정도의 규모이며, 평균 근무인원은 약 34명 정도로 나타났다. 조리원 1인당 맡고 있는 식수는 평균 103식 정도로 양호한 작업량을 보였다. 2. 전체 평균점수는 105점 만점에 72.3점을 보였고 평균 43.9항목$(65.5\%)$이 준수되었고 18.9항목$(30.0\%)$이 비준수로 집계되었다. HACCP 지정업체와 비지정업체간의 비교에서는 HACCP 지정업체가 모든 영역에서 비지정업체에 비해 위생관리가 잘 이루어지고 있었으며 특히 시설$\cdot$설비영역에서 많은 차이를 보였다. 3. 급식유형별 비교에서는 중$\cdot$고등학교급식소가 다른 급식유형에 비해 많은 영역이 잘 이루어지고 있었다. 특히 방충$\cdot$구서대책이나 세척과 소독, 생식품$\cdot$조리식품의 분리취급에서 위생적으로 관리되고 있었다. 반면 대학교 급식소는 위생관리가 제대로 수행되지 않는 유형으로 시급히 보완되어야 하겠다. 특히 대학교 급식소는 방충$\cdot$구서 대책, 쓰레기처리, 시설$\cdot$설비영역, 식재료영역의 이행 수준이 낮게 나타났다. 이상의 결과에서 급식소의 위생관리를 철저히 수행하기 위해서는 본 연구에서 사용된 위생관리 모니터링 도구를 이용하여 정기적으로 평가하는 동시에 그 결과를 종업원에게 알려주고, 교육$\cdot$훈련에 적극 활용하는 것이 필요하다. 집단급식소의 경우 인력의 유동이 심하고 시간제 조리원이 많아 교육의 효과를 보기 어려운 경우가 많지만 지속적인 교육과 조직문화 창달을 통해서 그 효과를 배가 시켜야 하겠다. 또한 식당 홀뿐 아니라 주방내의 작업환경의 개선을 통해서 좀 더 효율적으로 위생관리 될 수 있는 급식 시스템의 구축도 필요하겠다. 식중독예방을 위한 방안으로 본 연구에 사용된 것과 같은 체계적인 모니터링 도구를 활용한 지속적인 자가 진단과 개선 및 시정이 철저하게 이루어져야 할 것이다. 본 연구의 제한점은 훈련된 연구원이 직접 현장 점검하는 방법을 채택하여 경제적, 시간적 한계로 인해 샘플수가 적었다. 그러므로 우리나라 집단급식소의 수에 비해 적은 수의 급식소를 대상으로 하여 대표성이 다소 결여되었다. 따라서 우리나라 집단급식소의 위생관리 실태를 완전하게 파악하기 위해서는 더 많은 연구자들이 급식소의 위생관리 실태조사에 참여하고, 이를 데이터베이스화하여 객관적으로 평가하는 작업이 필요할 것으로 사료된다

• 식품과학과 산업
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• 제50권3호
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• pp.51-59
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• 2017

Due to the nature of HMR food that is susceptible to contamination, its safety management is becoming more important. The relevant food types in food code corresponding to HMR foods are addressed, and the criteria for hygiene indicator bacteria and food poisoning bacteria, and storage and distribution standards according to the product type were presented. The government's safety management for HMR foods is basically carried out through the Food Sanitation Act. Those who intend to do HMR business must complete business registration or declaration, hygiene education, health examination of employees, and comply with legal obligations such as HACCP application. The government confirms compliance with legal requirements through hygiene inspection and monitoring inspection of products. However, the safety of HMR foods is not realized by the safety management system alone. A food safety culture should be established in which industry workers and consumers carry out actions to ensure food safety.

• 한국식생활문화학회지
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• 제25권6호
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• pp.755-763
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• 2010

The purpose of this study was to select market variables that a foodservice company should consider when expanding overseas and to regional market analysis by variables. Twenty-three different variables were derived from 17 previous studies. These were: population, urbanization rate, women employed, enrollment in tertiary education, gross domestic product, value added by service, total number of mobile cellular telephone subscribers, number of internet users, total Asian highway, inward foreign direct investment, total service imports, inflation rate, international tourist arrivals, energy use by industry, growth rates of the food consumer price index, access to urban sanitation, per capita total expenditure on health, male life expectancy at birth, adult literacy rate, contributing women family workers, passenger car, and country risk assessment. The selected variables were collected as secondary data from the UN, Asian Development Bank, International Bank for Reconstruction and Development, and Michigan State University.

• 대한인간공학회지
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• 제35권5호
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• pp.343-359
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• 2016

Objective:In this study, we designed working clothes for livestock farmers to wear in spring and autumn to improve their work efficiency, conducted a physiological test on their performance, and evaluated their comfort. Background: In recent years, livestock farming in Korea has expanded, yet farmers' safety and sanitation levels remain low in hazardous environments that include organic dust, toxic gas, and heat stress, as well as the risk of accidents. Furthermore, most livestock farmers wear ordinary or dust-resistant clothes that are unsuitable for rearing livestock and compromise their safety and health. Thus, it is important to design specialized working clothes for livestock farmers that are comfortable and that minimize their health and safety risks. Method: To this end, we examined the literature on livestock (poultry, swine, and cattle) farmers' safety and sanitation issues, designed appropriate working clothes, and tested them in terms of sensory feel, physiological response, and subjective comfort. Results: The respondents expressed satisfaction with the new working clothes. The results of a physiological test showed a decline in temperature and humidity inside the clothes, a lower pulse rate, and a lower oxygen intake compared to the measurements taken when famers wore their previous working clothes. This indicates a fall in heat stress and fatigue, which was mostly consistent with the results of the assessment of subjective comfort. Conclusion: The results of the analysis show an improvement in the comfort of the new working clothes compared to the dust-resistant clothes that are widely worn. Based on this study, the new working clothes need to be further tested and evaluated to improve the design. Application: This study is expected to contribute to designing better working clothes for livestock farmers.

• 대한영양사협회학술지
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• 제18권4호
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• pp.356-371
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• 2012

This study was carried out to investigate the job performance, perception of job importance, and job satisfaction in dietitians working in geriatric hospitals in Busan. A survey was conducted from April 28 to June 30, 2011, and the data were analyzed using the SPSS program. The age of over 41 group showed higher job performance in terms of sanitation and safety management than the age of under 25 group but showed lower job performance in terms of nutrition management than the age of 31~40 group. The subjects who worked for shorter than 2 years at their present jobs showed the lower job performance in terms of menu management and accounting management than the other groups, whereas those who worked in 'over 200 bed' hospitals showed the higher job performance in terms of sanitation and safety management than the others. The subjects who worked for longer than 6 years showed the higher job satisfaction in terms of communication and working environment than the others. Job performance showed a significant positive correlation with perception of job importance, whereas it showed no significant correlation with job satisfaction. More work experience correlated with a higher monthly income, and younger workers showed higher job performance. Younger age and more work experience at a present job correlated with a higher perception of job importance. More work experience at a present job, higher monthly income, and shorter work experience were correlated with higher job satisfaction. These results suggest that it would be effective to adopt training programs for appropriate nutrition service and provide continuous education programs for professional development.

• 한국식생활문화학회지
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• 제10권1호
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• pp.1-10
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• 1995

The purpose of this study is to identify potentially hazardous factors which can contribute to the outbreak of food borne disease and present more practical management methods in terms of sanitary management of cooking equipment and personal hygiene. 230 Korean-style restaurants in Seoul were surveyed in the same manner on the published study-A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (I). Sanitary check-lists were developed to evaluate the sanitary status of cooking equipment and personal hygiene of employee. The sanitary condition of cooking equipment the maintenance of refrigeration, food habits and personal hygiene were assessed by the sanitary score. The sanitary condition of cooking equipment, the maintenance of refrigeration as well as food habits and personal hygiene employee was in good condition. The effective sanitation education and training for good service workers should be practice for the improvement of sanitary management of cooking equipment and personal hygiene.

• 동아시아식생활학회지
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• 제17권3호
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• pp.322-328
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• 2007

This study surveyed customers regarding their recognition and preference attributes for Japanese food. The results showed that the percentage preferring Japanese food was approximately 41.2%. The primary reason for this preference was 'taste' with 72.7% and 'sanitation' with 6.5%. The favorite Japanese food was sushi(41.3%) costing in the range of \$10,000{\sim}20,000$. Correlations analysis on the satisfaction between general characteristics and Japanese food showed there were significant differences among ages(p<0.l), and men rather than women those residing in Seoul rather than other areas, and university graduates rather than those with other educational degrees showed higher satisfaction with Japanese food. Regarding occupation, office workers with monthly incomes from \$2,000,000{\sim}3,000,000$ showed higher satisfaction. The trend for using Japanese take-out food was low(59.4%) and the drawbacks for using take-out food were 'poor quality' (39.3%) and 'expensive price'(24.7%).

• 식품과학과 산업
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• 제49권4호
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• pp.70-81
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• 2016

Kimchi has been one of the main menu on our dining table at all seasons as the best matching side dish with boiled rice. Kimchi was privately made in every household, and it has been commercially made for military feeding since Korean Civil War in 1950. Commercialized kimchi in can was also made for soldiers sent to Vietnam in late 1960s and for workers sent to Middle East in 1970s. As industry was growing, the number of people dining out increased, and with export to Japan in 1980s. Kimchi industry had greatly expanded until 1990s. However. the growth of industry has slowed down as individual consumption decreased and import from China radically increased. Since 2000, kimchi industry has been growing again focusing on quality improvement, which is possible due to up-to-date system and high standard sanitation control in manufacturing. Kimchi becomes the most important cultural product at the core of our food culture as all Korean people realize that it contains not just a wide variety of ingredients but unique flavors of each local areas and sincere heart of local people. Commercialization of kimchi will increase even though its consumption decreases as people's dietary life changes.

• 급식외식위생학회지
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• 제2권1호
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• pp.36-43
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• 2021

The development of food poisoning prevention guidelines aims to prevent food poisoning in advance and improve the safety of children's meals through hygiene management of children's feeding facilities, especially infants' facilities. Therefore, the composition of the content should be designed so that it can be fully understood from the point of view of the layperson. In terms of meal service management, various standards must be fully reflected and reviewed to increase utilization in the field. Daycare centers and kindergartens have different administrative agencies, similar application laws and guidelines, but different parts exist and various types of facilities, so management standards are often ambiguous. Therefore, such management requires easy guidance, not special guidance, and it should be universally applicable to any facility. Prior studies have shown that the management of meal facilities is the most efficient, but it is difficult to hire and deploy specialists due to the operation of children's meal facilities, so guidance, facilities managers and workers need to voluntarily practice them. It is time to prepare hygiene guidelines that reflect the characteristics of these children's cafeterias, and it is necessary to prepare and utilize guidance suitable for reality until it is institutionalized for the deployment of manpower exclusively for meals.

• 농촌의학ㆍ지역보건
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• 제29권1호
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• pp.101-119
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• 2004

비닐하우스 농사자의 건강에 영향을 미치는 요인과 비닐하우스 작업에서 문제가 되는 유해 환경을 평가하기 위하여 2004년 4월 8일부터 18일까지 11일간에 걸쳐 경상북도 고령군 1개 읍, 7개면 지역의 비닐하우스 농사자 102명 및 일반 농사자 69명을 대상으로 설문조사 및 이화학적 검사를 시행하였으며, 아울러 비닐하우스내의 기중, 토양중 중금속 측정 및 기온, 기습, 기류, 유해가스 등을 측정하였다. 비닐하우스내의 고온환경을 측정한 결과 흐린날임에도 불구하고 한낮의 비닐하우스 내부 온도는 $33.4^{\circ}$나 되었으며, 실내와 실외의 온도차가 $16^{\circ}$ 정도를 보였다. 산소농도는 내부와 외부에서 비슷하였으며, 이산화탄소는 내부에서 농도가 낮았다. 일산화탄소는 검출되지 않았다. 8개의 비닐하우스 내부의 공기중, 카드뮴은 검출되지 않았고, 토양내 납 농도는 표토에서 모두 오히려 하우스 주변의 농지에 비해 농도가 낮게 나타났으며, 카드뮴은 일부 지 점을 제외하고는 비슷한 농도를 보였다. 남자 비닐하우스 재배자에서 농부증 양성자는 16.4%, 의심자는 49.2%였으며, 여자 비닐하우스 농사자의 경우 농부증 양성 및 의심인 경우가 41.5%, 46.3% 였다. 남자 일반 농사의 경우는 농부증 양성자가 30.4%였으며, 여자 일반 농사자의 경우 농부증 양성자가 60.0%, 의심자가 28.3% 였다. 고혈압 및 간기능이상의 분포는 비닐하우스 농사자와 일반 농사간에 차이는 없었으나, 당뇨유병율은 일반 농사자에서 높았다. 농부증에 영향을 미치는 변수로 비닐하우스 재배, 성, 일일 농사시간이 유의한 변수로 채택되었는데 비닐하우스 농사자에서 일반 농사자에 비해 오히려 농부증 양성율이 낮은 것으로 나타났다(비차비: 0.304, 95% 신뢰구간: 0.118-0.975), 여자에서 남자보다 양성율이 더 높은 것으로 니타났으며(비차비: 9.376, 95% 신뢰구간: 2.457-35.782), 일일 농사시간이 10시간을 초과하는 농사자에서 그 이하 시간의 농사자보다 농부증 양성율이 높았다(비차비: 4.053, 95% 신뢰구간: 1.460-11.253). 비닐하우스 농사자 중 농사를 지은 총기간, 농사면적, 하루 평균 농사짓는 시간, 같이 농사를 짓는 가족수, 농약 살포횟수 등의 농작업 관련 변수와 농부증 분포의 차이는 없었다. 또한 농약을 직접 살포하는 사람중 마스크, 방제복 착용과, 개인위생과도 농부증 분포의 차이는 관찰되지 않았다. 농부병 분포별로 혈중 납농도와 요중 카드뮴 농도, 혈청 콜린에스테라제, 혈색소치의 차이는 없었다. 비닐하우스 농사자에서 여자에서 남자보다 농부증 양성율이 더 높은 것으로 나타났으며(비차비: 89.042, 95%신뢰구간: 4.357-1819.511), 일일 농사시간이 10시간을 초과하는 농사자에서 그 이하 시간의 농사자보다 농부증 양성율이 높았다(비차비: 5.312, 95% 신뢰구간: 1.280-22.054). 또한 하루평균 수면시간이 8시간 이상인 군이 8시간 미만 수면군에 비해 양성율이 낮았다(비차비: 0.281, 95% 신뢰구간: 0.081-0.978). 결론적으로 비닐하우스 내의 물리적 환경은 유해한 것으로 나타났으나, 화학적 환경의 경우 유해성의 큰차이는 보이지 않았다. 또한 비닐하우스 농사자에서 일반농사자보다 농부증 및 고혈압, 당뇨, 간기능 이상 등의 만성병 유병률이 높지 않게 나타났으며, 비닐하우스 농사자에서 농사시간이 길수록, 수면시간이 충분치 못한 경우 농부증 유병이 높은 것으로 나타났다.