• 한국건축시공학회지
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• 제2권3호
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• pp.147-154
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• 2002

The Korean government makes an effort to raise the competitive power of nation through CM activation in the construction industry. Since the first CM service was applied to the atomic power plant project in 1986, the number of CM contracts are continuously being increased and will be up to 20% by 2002 in public sector. However, the public projects had been executed without any procedure manual or standard guideline of CM services. Meanwhile the Ministry of Construction and Transportation issued $\ulcorner$CM Service Guide$\lrcorner$, but the guide shows an indefinite description in the responsibility, authority and scope of activity for the project participants. Therefore, it is required the procedures be improved and scope of activities be established for the project participants. This study was generated from the comparative analysis of $\ulcorner$Standard CM Services and Practice$\lrcorner$ Published by CMAA and domestic $\ulcorner$CM Service Guide$\lrcorner$ and the case of Incheon International Airport construction. The purpose of this study is to provide the fundamental data for an improvement in the procedures of project execution and the construction manager's activities/rolls shown on $\ulcorner$CM Service Guide$\lrcorner$

• 한국건설관리학회논문집
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• 제20권2호
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• pp.105-112
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• 2019

2015년에 건설기술진흥법이 전면 시행되면서 책임감리라는 표현이 없어지고 대신에 건설사업관리가 포함되었다. 건설사업관리 대가를 산정할 때는 국토교통부의 건설기술용역 대가기준에 명시된 실비정액가산방식에 근거해야 한다. 그럼에도 불구하고, 현업에서는 기획재정부의 예산편성지침에 따라 공사비요율에 근거하고 있다. 이로 인해 현장에서는 단일화된 정부기준에 따라 건설사업관리 대가가 산출되고, 건설기술용역 대가기준이 합리적으로 적용되기를 기대하고 있다. 또한 근로기준법령의 변경은 건설현장의 근무환경에 큰 영향을 미침에도 불구하고, 이 법령에 건설현장의 특성이 고려되지 않고 있다. 이에 건설기술진흥법령상의 대가산정 관련 규정이 검토되었고, 실비정액가산방식과 공사비요율방식에 의한 건설사업관리 대가가 검토되었으며, 근로기준법령의 적용으로 인해 발생할 수 있는 문제점이 도출되었다. 이러한 문제점을 토대로 본 연구에서는 건설사업관리 업무가 효율적으로 이루어지기 위해서는 정부에서 건설사업관리 대가를 산출시 관계기관 협의 후 정부차원의 단일 기준을 적용해야 한다는 점, 국토교통부의 건설기술용역대가기준의 적용범위가 명확하게 되어야 한다는 점, 건설사업관리 기술자 투입수량과 함께 기술자의 능력을 고려하여 대가를 산출해야 한다는 점, 근로일수와 근로시간이 결정시 건설특성이 고려되어야 한다는 점을 제시하였다.

• 한국동물위생학회지
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• 제24권2호
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• pp.117-126
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• 2001

To ensure the safety of domestic livestock products, the government made it obligatory to enforce the hazard analysis critical control point(HACCP) in all domestic slaughterhouses. Under the HACCP, most of the hazards generated in slaughterhouses are bio-hazards, especially pathogenic bacteria. In order to reduce to the pathogenic bacteria, critical control point (CCP) is established and controled in the process of slaughter. A study was carried out to measure the level of bacterial contamination of swine carcass in 6 slaughterhouses selected. As a result, the aerobic plate counts(cfu/$\textrm{cm}^2$) of all samples was $10^2$-10 in average, except slaughterhouse C. The level of the aerobic plate counts on the surface of lower loin in slaughterhouse C was $10^4$ and it was considered that slaughterhouse C should set the process of manual transport of carcass as the CCP. Escherichia coli level was the highest in middle line cut surface. Especially, E coli level of slaughterhouses C and D were about 6.5- and 3.0-fold higher than that of other 4 slaughterhouses. Thus, it was considered that the slaughterhouses C and D should set the process of the entrails treatment as the CCP. The air contamination was measured at two point in a slaughterhouse. The air contamination level was 4-13 times higher than that of the standard Japanese slaughterhouses.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.378-387
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• 2007

In this study, we investigated the application of HACCP for a prepared side dish of sweet potato stems, within a free meal service system for the elderly in the Sungnam area. Total bacterial counts (TBC) and levels of coliforms and Esherichia coli (E.coli) were analyzed through an eight step cooking process. The TBCs of the raw samples ranged between 3.30 and 1.37${\times}10^4$ CFU/g per 100 cm$^2$ The trimmed, blanched, and drained sweet potato stems showed a mean TBC value of 1.37${\times}10^4$ CFU/g, and the level of coliforms was 1.48${\times}10^3$ CFU/g. Among the eight samples, however, after stir-frying and serving, the TBC decreased to a standard satisfactory level, and a coliforms and E. coli were not found. A five step process was used and samples were taken to check the microbial quality of the cook and cooking equipment. Here we tested for TBC, coliforms, Staphylococcus aureus (S. aureus), and Salmonella. Specifically, the TBC and number of coliforms were examined on the cook's hand's, cutting board, and knife, as they represented hazards for cross-contamination. The three inspection steps of preparation of the trimmed, rinsed, blanched, and drained sweet potato stems, cook's' hands, cutting board and knife were all considered CCPs, and a manual of cooking process management was established to improve the risk factors in this study. In conclusion, this study reinforces that microbiological analysis is as a valuable tool for checking what points and stages of the cooking process must be controlled.