• Archives of Pharmacal Research
• /
• 제4권1호
• /
• pp.63-74
• /
• 1981

Hygienic Science is the science for the maintenance and the improvement of human health. Every investigation of hygienic science is originated from practical human life and the fruits of every studies should be recovered and utilized finally by social life. The planning, implementation, evaluation must be carried out by unbiased idea in view of four main aspects in Fig. 1. In the center of that figure you can put any problems that you concern if it is related to health sciences. Today. I want to mention the problem in food and environmental contaminants, referring to some recent status of may country.

• 대한약학회:학술대회논문집
• /
• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.1
• /
• pp.96-98
• /
• 2003

1. Standard and regulations for functional food evaluation cases form overseas (1) Japan For food function indication, Food Nutrition Improvement Act was amended in September 1991 and they managed functional food after setting specific health food in one of classification of special functional foods. For manification of raw material usage, the classification of health functional foods was performed by their application on: the control of internal organ status, cholesterol, blood pressure, mineral absorption, and prevention of dental caries. (omitted)

• 한국식품영양학회지
• /
• 제28권5호
• /
• pp.918-925
• /
• 2015

An investigation was conducted to evaluate the hygienic status of 33 high school foodservice systems in Yongin city by using hygiene management guide checklist, ATP bioluminescence assay and microbe inspection petrifilm (APC, coliform group, Staphylococcus aureus) of food utensils during use. The 22 hygiene management guide checklist items about facilities, personal hygiene, food control, distribution, washing and disinfection had good grade but there were some inadequate behaviors on observation. The inspection results showed their sanitary condition met the level B of the recommendation of Korea method, it means sanitary management system get settled but more practical CCP system was needed. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged 425~2,552 RLU on gloves, 541~70,251 RLU on apron, 1,596~88,490 RLU on working desk, 1,177~263,813 RLU on sterilizer grip, 715~32,814 RLU on sterilizer shelf, 114~619,725 RLU on refrigerator grip, 677~319,007 RLU on refrigerator shelf, 71~196,725 RLU on freezer grip, 1,535~233,375 RLU on freezer shelf. APC ranged $66.7{\pm}29.0CFU$ on freezer grip, $102.1{\pm}35.9CFU$ on refrigerator grip, $45.4{\pm}28.2CFU$ on heating cabinet grip, $58.8{\pm}40.4CFU$ on sterilizer grip, the number of coliform group ranged $5.6{\pm}4.9CFU$ on freezer grip, $9.1{\pm}8.7CFU$ on refrigerator grip, $1.2{\pm}1.1CFU$ on heating cabinet grip, $4.5{\pm}4.4CFU$ on sterilizer grip. S. aureus ranged $8.0{\pm}5.6CFU$ on freezer grip, $12.2{\pm}9.6CFU$ on refrigerator grip, $2.1{\pm}1.6CFU$ on heating cabinet grip, $11.6{\pm}6.4CFU$ on sterilizer grip.

• 한국식품영양학회지
• /
• 제30권3호
• /
• pp.515-524
• /
• 2017

An investigation was conducted to evaluate the hygienic status of 53 high school foodservice systems in Gyeonggi province by using hygiene management guide checklist, ATP bioluminescence assay of food utensils were conducted during process. The 5 hygiene management guide checklist groups about personal hygiene, cooking facilities control, cross contamination control, cook and storage control, management control were checked by experts and had good grades but there were some inadequate behaviors on observation. Total cleaning levels were inadequate, including hand, rubber gloves, aprons, knives, food tray, machine and instruments. The possibility of cross contamination is also noted in handles for refrigerators, ovens, food dryers, hand washing. It was also noted that there were too much work on the nutritionist and cook, additional personnel need to be added. lack of space, deterioration of facilities were identified in some high school foodservice systems. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged $1,393{\pm}5,041.2RLU$ on yellow gloves, $244{\pm}258.7RLU$ on pink gloves, $3,780{\pm}11,418.6RLU$ on apron, $49,056{\pm}62,831.4RLU$ on refrigerator grip, $41,422{\pm}61,259.8RLU$ in oven, $31,407{\pm}41,344.9RLU$ on hand cleaning board.

• 한국식품조리과학회지
• /
• 제7권4호
• /
• pp.103-109
• /
• 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.

• 대한가정학회지
• /
• 제26권3호
• /
• pp.79-91
• /
• 1988

The present survey was designed to find out the utilization status of korean traditional cookies and the evaluation degrees of their commercial products' quality subjects. The subjects were housewives randomly selected who lived in Seoul, Deajeon, Youngju city (Kyoung Buk Province area), and Sechon khun (Chung Nam province area). We performed this survey from November 16 to 28, 1987 by questionnaire method. The results obtained can be summarized as follows; 1) In the subjects' home, 25 kinds of Korean traditional cookies were used. All of them Youmilkwa and Kangjeong type were used more frequently than the other types and Jeonkwa, Dasik, and Suksilkwa were used scarcely. 2) Korean traditional cookies which were showed more than 20% of utilization ratio were follows; Yackwa (74.4%), Sanja (26.8%), Taraekwa (22.6%), Seban-kangjeong (21.7%). 3) On New Year's day, Korean traditional cookies were used more frequently than harvest festival day but their utilization ratio of western cookies was follows; New Year's day was 10%, and harvest festival day was 6.2%. 5) On ceremonial day, Youmilkwa and kangjeong type were used more frequently than jeonkwa, Dasik, and Suksilkwa type. 6) All of ceremonial days, korean traditional cookies were used most frequently on the 60th birth day and their utilization ratio was extremely low on the 100th day after birth, 1st birth day, and funeral day. 7) Generally western cookies were used more frequently than Korean traditional cookies on the birth day of children and adults. 8) Convinience (64.8%) was the most favored cause purchasing the commercial products but many subjects (37.0%) wanted to make the Korean traditional cookies at home. 9) All the quality properties of commercial products, taste, package, and storage property were favored but price and hygienic property were poorly evaluated by subjects. The evaluation about taste and package property of commercial products was affected by academic career (p<0.05), and shelf life was affected by age (P<0.01) significantly. And hygienic property was significantly affected by age and academic career respectively. (P<0.01).

• 한국학교보건학회지
• /
• 제27권3호
• /
• pp.169-180
• /
• 2014

Purpose: This study aims to investigate effectiveness in foreign Health Promoting School through a systematic review. Methods: To perform a systematic literature survey, the researcher searched two database (PubMed and Springer Link) for literature relevant to 'health promoting schools' (published up to April 2013 from 2004). The key words used for the search were "effectiveness", "evaluation" and "health promoting school". five evaluations in this review were selected in the peer reviewed. Results: 1. The areas of standardized assessments were dealing with school health policy, physical environment, psycho social environment, community participation, Literacy on health, personal hygienic skills, academic achievement, self reported health status, and mental health. 2. There was evidence that the health promoting school has some positive influence on various domains of assessment. Conclusion: This systematic review provides evidence concerning the effectiveness of the health promoting school.

• 대한영양사협회학술지
• /
• 제17권2호
• /
• pp.142-160
• /
• 2011

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.

• 한국식품조리과학회지
• /
• 제16권2호
• /
• pp.195-201
• /
• 2000

대학 급식 시설의 미생물적 위생상태를 평가하기 위해서 도마, 칼, 식판 그리고 행주에 대하여 ATP bioluminescence와 표준평판 균수를 측정 비교하여 분석, 평가한 결과는 다음과 같다. 1) 도마, 칼, 식판 그리고 행주에 대한 표준평판 균수의 허용기준으로 1 $\textrm{cm}^2$당 40을 기준으로 하고 ATP bioluminescence는 800 RLU을 허용기준으로 하여 만족 할만한 수준과 시정할 수준으로 구분하여 위생상태를 평가하였을 때 ATP bioluminescence 측정값과 표준평판 균수 측정값은 84.7%의 일치도를 보였다. 2) 사용 전 도마, 칼, 식판, 및 행주의 ATP bioluminescence 측정값과 표준평판 균수 측정값의 일치도는 91.7%, 사용 중 두 값의 일치도는 75%. 그리고 세척ㆍ소독 후의 두값의 일치도는 87.5%로 사용 전의 일치도가 가장 높았고 사용 중의 일치도가 가장 낮았다. 3) ATP bioluminescence 측정과 표준 평판 균수 측정으로 얻어진 결과에서 사용 전 도마, 칼, 식판, 및 행주의 87.5%가 허용기준 이하이고, 사용 중 도마, 칼, 식판, 및 행주의 29.2%만이 허용기준 이하이며, 세척ㆍ소독 후 도마, 칼, 식판, 및 행주의 42.7%가 허용기준 이하로 사용전의 위생상태가 가장 양호하며 사용 중인 경우 위생상태가 가장 불량하여 즉각적인 조치가 필요하다. 4) 사용 전 도마, 칼, 식판, 행주 4종류의 표준평판 균수가 허용기준 이하 검출된 대학 급식 시설은 3곳이며, 사용 중 4종류의 표준평판 균수가 허용기준 이하 검출된 곳은 없었고 세척ㆍ소독 후 4종류의 표준평판 균수가 허용기준 이하 검출된 곳도 없었다. 5) 도마, 칼, 식판, 및 행주의 용도별 분리사용은 거의 이루어지고 있지 않고 있다. 특히 칼과 도마는 교차오염의 가능성이 크므로 용도에 따라 구분하여 분리 사용이 필요하며 소독방법 및 횟수에서 행주의 소독이 가장 잘 이루어지고 있으며 도마의 소독이 가장 미흡하게 나타나고 있다. 사용 중 도마, 칼, 행주에 대한 즉각적인 조치와 분리 사용이 필요하며 칼, 도마, 행주에 대한 적절한 소독 방법이 강구되어야 한다고 사려된다. 결론적으로 ATP bioluminescence 측정값은 표준평판균수 측정값과 높은 일치도를 보여 급식 분야의 미생물 품질관리 평가에 ATP bioluminescence 측정의 이용 가능성이 높게 나타나고 있으며 실제로 HACCP system에 적용하기 위하여 보다 지속적인 연구가 필요하다고 사려된다.

• 한국식품조리과학회지
• /
• 제11권4호
• /
• pp.370-378
• /
• 1995

This study is to seek methods for optimum management of foodservice system for elementary schools in Korea through surveying and analyzing the current status of the "common-management foodservice system" and certain important factors relating to its operations. For the survey of the current status of the "common-management foodservice system", questionnaires are prepared as against schools adopting "common-management system"("Common Schools") as well as schools adopting "conventional management system" ("Conventional Schools") in Kyungsangbookdo ("Kyungbook") area. The survey items are composed of general items, items concerning tasks of dietitians, items concerning purchasing activities and items concerning level of recognition and job-satisfaction of the dietitians. Total 46 dietitians from Common Schools and 65 dietitians from Conventional Schools in Kyungbook region responded the questionnaires. The results of this study are as follows: 1. Information Concerning Dietitians Average age of the dietitians: 26.6 yrs Ratio of two years or less of experiences as school dietitian: Dietitians from Common Schools: 59.1％ Dietitians from Conventional Schools: 50.8％ 2. Types of the Foodservice In both schools, rural type are prevalent; however, between urban types and islands types, the ratio of urban types are larger than the ratio of islands types in Conventional Schools, and the opposite is true in Common Schools. 3. Decision of Suppliers The ratio of dietitian＇s participaion in the decision making reaches only 38.3％, indicating the possibility of problems in quality control and hygienic aspects of the food supply. 4. Factor Analysis of the Foodservice Duties Food supply and general affairs administration work was carried out very well (4.2), while personnel management and operational improvement work (2.8), nutritional education work (2.3), and information related work were poorly carried out. No significant differences were found between the two types of the foodservice management systems. 5. Job Satisfaction scores of Dietitians Dietitians were more satisfied with the works (50.0), supervision (50.5) and co-workers (46.9) than pay (18.0) and promotion (22.3).