• Korean journal of food and cookery science
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• v.20 no.1
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• pp.63-75
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• 2004

This study was conducted to establish the hygiene standards for chicken entrees (deep-fried breast chicken, chicken and potato in red pepper paste and smothered chicken) served with in 3 different elementary school lunch programs during 2002. The study evaluated the layout characteristics of the food facilities, and determined the physical and microbiological hazards for the production of chicken entrees based on the HACCP(Hazard Analysis Critical Control Point) system. The kitchen layouts needed to be remodeled for the separation of soiled and clean work areas. The pH values for all items were over 6.0, which require careful attention. The microbial assessments of 3 chicken items revealed that the TPC, coliforms and Staphylococcus aureus were within normal ranges, but Salmonella was found at several stages in the production of all products, with the exception of smothered chicken. The bacterial counts of the kitchen utensils and cooks' hands exceeded acceptable limits, and workers' sanitary practices were poor in terms of sanitary handling and holding of foods and utensils. The CCPs determined related to the steps of receiving, cooking and breaking of egg shells. From our findings, it is recommended that chicken entrees should be prepared and served very carefully, as salmonella was detected at several stages during meal production, and the aim of the HACCP system is to secure against food-borne illnesses due to reckless school food service operations.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.706-712
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• 2008

This study was conducted to evaluate the sanitation level and use of dish cloths, chopping board, and drawer in the refrigerator in 50 university students' houses located in Seoul and Kyonggido. The survey questionnaire evaluated general information, frequency of the washing, cleaning method, drying method and the associated factors. The highest percentage of the cleaning and drying methods of dish cloths were “boiling(76.0%)”, and “dry in the kitchen or on the sink(78.0%)”, respectively. For the chopping board and drawer in the refrigerator, the highest percentage of cleaning method was “use detergent” and drying method was “dry in the kitchen”. The mean of coliforms for dish cloths, chopping board, and drawer in the refrigerator was 4.46${\pm}$1.95 log CFU/100 $cm^2$, 3.92${\pm}$1.64 log CFU/100 $cm^2$, 3.48${\pm}$2.01 log CFU/ 100 $cm^2$, respectively. Salmonella spp. were not detected from all samples. But E. coli were detected from dish cloths(4.0%) and S. aureus were detected from dish cloths(16.0%), chopping board(12.0%), and drawer in the refrigerator(8.0%). The results of microbiological test of kitchen utensils indicated that the sanitary conditions of dish cloths, chopping board, drawer in the refrigerator should be improve promptly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1457-1465
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• 2009

This study was conducted to analyze the food safety management practices and to provide data that could be used to improve food safety management at kindergarten foodservice establishments in Daegu and Gyeongbuk province. Microbiological hazard analysis was conducted from May to July, 2008 at the four foodservice establishments. A total (20 items) of foodservice facilities, cooking utensils, and equipment were tested about total plate counts, coliforms, E. coli, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The microbiological detected levels were higher than the critical limits for prepreparing and cooking knives, chopping boards, working tables (both prepreparing and cooking), refrigerator (inside wall), bart, basket, and tray. E. coli, Salmonella spp., and Listeria monocytogens were not detected in any samples. However, Staphylococcus aureus were detected in rubber gloves for cooking and trench in the bottom at one foodservice establishment. In conclusion, these results suggest that a prerequisite programs guideline should be provided to improve the food safety levels at kindergarten foodservice establishments and the foodservice manager must maintain proper food safety technique for foodservice facilities, cooking utensils, and equipment at kindergarten foodservice establishments to prevent cross-contamination and spread of foodborne pathogens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1154-1161
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• 2004

The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs)： washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.66-73
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• 2004

This study was performed to assess the microbiological quality of kimbap (rice balls rolled in laver) prepared in two conditions (normal condition or clean, sanitized condition) and to support a practical application to identify critical control points (CCPs) in the preparation and cooking processes of kimbap. Kimbap, raw materials of kimbap, utensils (knives, cutting board, and kimbal which is made of bamboo), and hands of food handlers were examined microbiologically. Airborne microbes in the kitchens were also evaluated. Escherichia coli, Salmonella and Staphylococcus aureus were not detected in all samples. The aerobic bacteria and coliform bacteria levels of all samples in clean, sanitized condition were much lower than those in normal condition. More aerobic bacteria and coliform bacteria were counted in unheated raw materials of kimbap than in heated raw materials. In both conditions, the levels of airborne microbes of the kitchens were satisfactory. The aerobic bacteria and coliform bacteria of kimbap prepared in clean, sanitized condition were one hundredth levels of those of kimbap prepared in normal condition. However, fecal coliforms were detected even in the kimbap prepared in clean, sanitized condition. The results indicate that microbiological contamination of kimbap may be mainly originated from the contaminated unheated raw materials, utensils, and hands of food handlers, and also possible cross-contamination during preparation. The CCPs for kimbap preparation and cooking were handling of unheated raw materials, cleaning and sanitizing utensils, and hand washing of food handlers.

• Korean Journal of Community Nutrition
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• v.7 no.6
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• pp.833-843
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• 2002

This study was carried out to investigate the effect of hygiene education on the microbiological changes of processing utensils and the environmental in the manufacture of cereals and to evaluate the Cd, Pb contents and nutrient compositions of 11 cereals. The result of microbiological evaluation was that fungi, coliforms and staphylococcus species were detected in employees, on equipment, utensils and environments in the first inspection. Fungi were detected in most of the cereals, staphylococcus species were detected in soybeans, perilla seeds and sea tangle How, and bacillus cereus was detected in sorghum and black sesame seeds. The water content of rice, barley, glutinous rice, brown rice and carrot flour in packaged products, and in carrot flour, angelica keiskei, carrot, sea mustard and potato in bulk products was in excess of 8.0%. The Pb content of cereals was 0.14-0.51 mg/kg and Cd was not found. The acid value of Job s tears flour and black sesame seed flour was higher than 5.0 mg/g oil. Cereals were manufactured from 41 different cereals and grains, legumes, seeds and nuts, vegetables, potatoes, seaweeds, fruits, glucose and salt. The average content of cereals and grains, legumes, and seeds and nuts in cereals was 75.75%, 16.19% and 4.93%, respectively. The mean nutrient content per 100 g of cereals was calories 365.8kcal, protein 13.3 g, fats 5.9 g, carbohydrates 63.4 g, Ca 91.8 mg, p 269.9 mg, Fe 3.15 mg, Na 76.2 g, K 421.8 mg, Zn 2.33 mg, Vit. A 12.5 R.E., Vit. B$_1$0.23 mg, Vit. $B_2$ 0.16 mg, Vit. $B_6$ 0.46 mg, Niacin 3.5 mg, Vit. C 1.36 mg, folic acid 62.3 $\mu$g and Vit. E 1.24 mg. When nutrients value of 48 g of cereals and 200 $m\ell$l of milk was compared to 1/3 of the RDA, the values were below than 60% of 1/3 of the RDA except Na, K, Vitamin $B_1$ and C contents. The average carbohydrate : protein : fat ratio of energy intake was 54.27 : 17.45 : 28.28, respectively. Therefore, a training program consisting of the education of the staff in surveillance and standard operating procedures, the elimination of dangerous procedures, sanitation checklist, the implementation of Preparation methods and standard recipes for cereals is required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.383-387
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• 2006

Microbiological hazard analysis of foodservice facilities and utensils of 6 hospitals in the Honam region was evaluated. In the microaerosol evaluation, the microbial counts of dinning table, kitchen, and freezer were comparatively high, and it indicated the microbial contamination of these facilities should be effectively managed. In the microbiological hazard analysis evaluation of cooking utensils and appliances, the total plate counts of cutting boards, knife, and meal plates were comparatively high but did not reveal significance. The counts of coliforms, Staphylococcus aureus and Escherichia coli, were lower than the general limit of microbial contamination, and the microbiological safety of the cooking utensils and appliances were satisfactory. In the microbial safety evaluation of side dishes, microbial counts of heat-cooked foods were generally low and microbiological hazards of these side dishes were comparatively low.

• Journal of the Korean Home Economics Association
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• v.20 no.4
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• pp.155-168
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• 1982

What is attempted here is to find out an optimum method for the design of physical environments that could save human energy expenditures and safely perform household duties. There are, if any, very little amount of research done in this area. This is particulary so when the work relates to the designing of household storage facilities in the light of the energy metabolism of human body. The first step to this study, therefore, is to find out the ways by which we can determine the energy metabolism of human body accurately. To measure the volume and the concentration of human respiration continuously and automatically, a new apparatus is selected here. This includes the recording system with the Wright Respirometer and the Expired Gas Analyzer as well as the computer system to multiply volume by concentration of human respiration and to integrate them for a given time. Then, the author experimented on the reliability of this apparatus and came to the conclusion that this apparatus satisfied our need to research the energy metabolism of human body. Next, the general plan and procedures to experiment with this apparatus have been determined as follows: 1) subjects are three young and sound females. Their physical characteristics are shown in Table 1 and most approximates the standard characteristics of Japanese females, 2) height of open shelves is selected in such away as to correspond to the respective height of each subject(see Table 2), 3) utensils to be stored are box shaped object, which weight is 0.5kg, 1.0kg, 2.0kg or 3.0kg, 4) working motions are given while one or two hands as to place utensil on each shelf from the standard working board, 85 cm in height and then to place back it on the board from the shelf and repeated in constant velocity as 10 times per a minute, 5) each posture of motion is chosen by each subject in free, 6) procedures of measurement of human energy metabolism ard shown at(6), 1, Section 3 as specific methods for using this apparatus. Findings of this study are as follows: 1. Human energy expenditures for storing utensils on shelves by each subject are shown in quantity more accurately than in any other studies, under varying conditions about height of shelves, load of utensils and working motion with one hand and two hands (see Fig. 8~13 and Table 3). 2. Experimental formulae of human energy expenditure for that work are shown as formula (8), (9) and (10), to generalize results of 1. and to apply those for working motion under given conditions. 3. As results of analysis on gained data, we are able to show the standard model of human energy expenditures for storing untensils on shelves by the standard Japanese female (see Table 7 and Fig. 14).

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.37-49
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• 1993

The results obtained form this study are as follows(For examples : ) 1. The tea wares for hwarang were entirely different from those appearing in Lu yu's ch'a ching as they were creatively developed by hwarang to suit outdoor sue in their outdoor activities as a disciplinary training. 2. In analysis of Korea's traditional ceramics starting for koryo down to choson in its pattern, most Korean ceramics corresponded with the golden rule completely and the rest were quite close to it.

• Journal of Nutrition and Health
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• v.40 no.6
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• pp.542-557
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• 2007

The purpose of this study was to investigate the foodservice employees' awareness and performance in sanitation and customers' satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese style restaurants, and in buffet-style restaurants in Daegu and Gyeongbuk province. Foodservice employees' awareness of sanitation and customers' satisfaction with sanitation were investigated by interviewing 317 foodservice employees and 205 customers. Results of the inspection of restaurants showed low performance in food handling, employees' hygiene (hygienic) practices, and in cleaning food processing equipment. Scores of the foodservice employees' awareness in Chinese style restaurants were significantly lower than scores of workers in western restaurants. Foodservice employees had low awareness of sanitation procedures used for food storage and cleaning of equipment in Korean, Chinese, and Japanese style restaurants. Foodservice employees had low awareness of equipment cleaning, inspection and food distribution in western style restaurants and of equipment cleaning and food handling in buffet-style restaurants. Foodservice employees at all restaurants had the lowest performance in terms of HACCP. This shows that HACCP application and recording have not yet been properly carried out at restaurants in Korea. Foodservice employees had low performance scores in food handling, vegetable disinfection and disinfection after hand washing. Research on customers' satisfaction with sanitation revealed a low rating of kitchens and foodservice employees at all restaurants. Customers had low satisfaction with servers and kitchen environments in Korean style restaurants with food, tableware, utensils and servers in western style restaurants; with food and kitchen environments in Chinese style restaurants with servers, tableware, and utensils in Japanese style restaurants and with kitchen environments and servers in buffet-style restaurants. Therefore, cleanliness of kitchen facilities and equipment, and hygienic food handling procedures by workers in restaurants are urgently needed.