• The Journal of Korean Medicine
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• v.38 no.1
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• pp.81-92
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• 2017

Objectives: Herbal dispensaries can be installed separately from medical institutions. This study was done to suggest directions of regulation on management of externally installed herbal dispensaries. Methods: In this study, we visited and investrigated 7 representative herbal dispensaries to understand current status of herbal dispensaries. After comprehending current domestic regulations on herbal dispensaries, we referred "Management Practice on Dispensary Facility of Traditional Chinese Medicine in Medical Institution", "Enforcement Rule of Decree on Institution Standard of Manufacturing and Importation for Drugs, etc." and "Enforcement Rule of Food Sanitation Act" to suggest improved regulations for herbal dispensaries. Results: We suggested reasonable regulations for facility standards including location of building, dispensary room, water supply facility, lavatory and storage facility, etc.. Conclusions: We hope that results of this study could be baseline data for developing regulations on facility standards of herbal dispensaries.

• Journal of Food Hygiene and Safety
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• v.30 no.3
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• pp.249-257
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• 2015

The purposes of this study were to develop a small scale post-harvest facility, and consequently to evaluate the effects of applying the facility along with hygiene education on the level of microbial safety in Korean leeks production. A total of 135 samples were collected at three Korean leeks farms in Yangju, Gyeonggi province. Food safety indicators (Aerobic plate count (APC), coliform count, and Escherichia coli) and foodborne pathogens (E. coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus) on/in the samples were assessed. The microbial load measured as APC with harvesting tools such as comb, chopping board, and knife, at the farms where the small scale post-harvest facility had been operated (Farms A and B) was lower than that at another farm having no post-harvest facility (Farm C) by 1.44~2.33 log CFU / $100cm^2$. Moreover, the chopping board from Farm C was observed being contaminated with B. cereus at 6.03 log CFU / $100cm^2$. The coliform counts from the samples increased by 0.57~1.89 log CFU/g after leeks was submerged in ground water for washing. E. coli was recovered from leeks, soil, and the ground water used in the washing process, while no E. coli O157:H7, Salmonella spp., and L. monocytogenes was detected. Our results indicated that the small scale post-harvest facility developed in this study as well as the hygiene education played an important role in enhancing the level of microbial food safety in the leeks production environment. However, a disinfection technique could be needed during the washing step in order to prevent a potential contamination.

• Journal of the Korean Society of Food Culture
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• v.3 no.3
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• pp.293-299
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• 1988

34 packaged meal (Dosirak) manufacturing establishments were assessed in terms of working environment, production and transportation practices. Questionnaires and facility check-lists were developed. Most establishments were small in business, and production personnel as well as production facilities were insufficient compared with production capacity of establishments. Mean production capacity for packaged meals in terms of optimum and maximum levels were 6,500 and 15,166 meals in large sized establishments; 2,662 and 8,301 in medium; and 2,112, and 4,733 in small respectively. Those figures indicate potentially hazardous practices in production especially in small and medium sized establishments. Most meals were produced to order. Transportation facility and kitchen space were assessed as insufficient.

• Journal of Environmental Health Sciences
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• v.30 no.4
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• pp.329-343
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• 2004

We conducted to investigate citizen's attitude to the treatment of food waste in Yongin city. The respondent of $41.81\%$ throws the food waste eliminate from home and store less than 1l in Yongin. When they dump the food waste, they speak out the inconvenience of damaged envelope by animals in case of home and store. This caused troubles for reason of sanitary. So a local autonomous entity must carefully consider of expand use specially designed container as like apartment house. They give an answer that the collecting time of food waste is suitable form dawn till morning. This answer shows the satisfaction of the period time to collect the food waste. They prefer to be appointed the exclusive place to collect food waste. The service interval of collect is suitable 1 time a day. They want to increase the number of washing of the collecting container. This is good method for sanitary condition, but the care of the period time to collect the food waste is more efficient than the care of the number of washing the collecting container. The care of the period time minimizes to incur the enmity of the people and to pollute in environment. The major of respondent handled the food waste after keeping the basket or a kit. This fact shows to us almost citizen doesn't feel the seriousness to remove the moisture of the food waste. Recently, many solutions which can be disposal efficiently are getting magnified and improved owing to increase utilities channel to loss in quantities and dry the food waste. We expect the reduction of food waste is solved getting easily step by step. The results of the awareness about the facility of food waste show citizen prefer recycling facility to the other facilities. If recycle facility and incineration facility are constructed, they were worried about bed smell. When some facility of the food waste is constructed, they have to maintain and to handle not to incur the enmity of the people. The spread rate of specially designed container already increased, the citizen set a high value on the use of specially designed container more than amount-rate vinyl envelope that people have used for several years. In the cost treatment about food waste, the major respondent answered the use cost of specially designed container is suitable price. So we can know the use charge is proper level. The majority of citizen more prefer autonomous plan which voluntary atmosphere creation and public information by mass media than levy system and rising treatment cost which forced plan. The citizens have pretty positive thinking of incineration, so the government needs more efforts for a public notice, which includes the incineration is no more than abandoned thing. Each of local self government has to sort the food waste and make kind of resource system related to collecting and carrying, constructing a suitable facility, proper disposal of the food waste and producing harmless in our surrounding in order to solve the invisible problems. To do above mentioned things, we have to analyze referred several problems till now. Also, to minimize the side effect, the government will have to improve through enforce the system.

• Food Science and Preservation
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• v.4 no.2
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• pp.101-113
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• 1997

Temperature, relative humidity and ventilation are closely related one another, and they are the main factors to be controlled for the environmental control system of a storage facility. Conventional environmental control systems do not consider the interrelationship between temperature, relative humidity and ventilation, which results in low performance and high energy consumption. To overcome the inefficiency of the conventional ones, it was developed an on-off control system based on the interrelationship between the factors. The usefulness of the system was illustrated with the results produced by a set of experiments in a real world.

• Journal of Environmental Science International
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• v.24 no.12
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• pp.1601-1608
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• 2015

This study evaluates heavy metal(Cu and Cr) adsorption characteristics produced from food waste charcoal extracted in an optimal operation condition after analyzing activated charcoal of iodine adsorption and heavy metals that derived from an activation process of carbide by the developed by-products of food waste treatment facility using the methods from previous studies. As experiment apparatus, this study used a tube-shaped high temp furnace. The mixing ratio of by-products of food waste treatment facility, carbide, and activation component($ZnCl_2$) was 1:1. The experiment was proceeded as adjusting the activation temperature from 400 to $800^{\circ}C$ and activation time from 30 to 120 minutes. The optimal activation condition for iodine absorption was 90 minutes at $700^{\circ}C$ and by using the produced food waste charcoal, this study conducted an experiment on absorption of heavy metals (Cu and Cr) as changing pH of artificial wastewater and stirring time. As a result, pH 7 showed the highest heavy metal decontamination ratio and in terms of stirring time, it revealed balance adsorption after 10 minutes. This result can be particularly applied as basic data for recyclability of high concentration organic waste, by-products of food waste treatment facility, as an food waste charcoal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1162-1168
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• 2004

In this study, based on SSOP (Sanitation Standard Operating Procedure) for HACCP in Food Sanitation Act, essential facility, equipment and documentary records for HACCP implementation were identified. Usage and adoption of these devices at Korea Food ＆ Drug Administration appointed HACCP foodservices ("Appointed"), voluntary HACCP applying foodservices ("Voluntary applying") and HACCP non-applying foodservices ("Non-applying") have been compared. Total 46 contract foodservices were surveyed： 13 "Appointed" (65％ of nation-wide all appointed food services in February, 2002),17 "Voluntary applying" and 16 "Non-applying". For usage and adoption of facility and equipment, 18 out of total 27 surveying items showed significant differences at the three foodservice groups (p＜0.01 or p＜0.05). Specifically, following items showed lower usage than 70％ in the "Appointed"： ′A trench including grease trap′, ′3-compartment sink with hot water′. Regarding CCP monitoring tool installation, 8 out of total 9 items showed significant differences among the groups (p＜0.01 or p＜0.05). For the usage of 10 documentary recording items for HACCP application log, 7 items showed significant differences among the groups (p＜0.01 or p＜0.05). Resultantly, most of those essential facilities, equipment and documentary records ;were used only in the "Appointed". The limited usages of those were showed for the "Voluntary applying" where the dietitian answered they applied HACCP voluntarily. The "Non-applying" didn′t have many surveyed items.

• Korean Journal of Community Nutrition
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• v.11 no.3
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• pp.374-382
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• 2006

The purpose of the study was to investigate the effects of the characteristics of dietitians, the characteristics of school food services, equipment ratio of HACCP facility/equipment and perception of barriers to HACCP implementation on external and internal audit of food safety/sanitation management performance in school food service. An e-mail survey was conducted with 144 dietitians in Gyeongbuk Province. A response rate was 57.6% (N = 83) and data was analyzed using SPSS windows (ver. 12.0). Dietitian perceived facilities/equipment-related and stakeholder-related as the big barriers in implementing a HACCP system. Total scores of sanitation/safety management performance for external and internal audit were similar at 92 and 91 out of 100, respectively. 'Facilities/equipment' and 'HACCP system' categories in both external and internal audit were rated the lowest. As dietitian perceived facilities/equipment-related (p < 0.001) and stakeholder-related (p < 0.05) barriers to HACCP implementation were greater, the scores of the external and internal audits were significantly lower. As dietitian perceived barriers for all categories were greater, the scores of internal audits were significantly lower (p <0.05). As a result of multiple regression analyses, the scores of the external audit was positively associated with career as a school food service dietitian, but was negatively associated with barriers related to facility/equipment, while the scores of the internal audit was negatively associated with barriers related to facility/equipment and employees. This study suggests that supporting programs on securing the facilities/equipment and employee training are needed for successful HACCP implementation in school food service.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.677-685
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• 2012

This study examined the job satisfaction and characteristics of dietitians working in an elderly health care facility. The subjects for the study were 116 dietitians who work in an elderly health care facility across the country. The following lists the items affecting the total satisfaction on each element of the job: the nature of work (4.20), coworkers (4.02), supervision (3.83), communication (3.81), pay (3.22), operating conditions (3.16), fringe benefits (3.05) and promotion (2.78). Regarding supervision, regular employees (3.90) had higher satisfaction than non-regular employees (3.11), and for fringe benefits, regular employees (3.10) had higher satisfaction than non-regular employees (2.52). Regarding fringe benefits, those with less than 10 years experience showed higher satisfaction than with more than 10 years'. In terms of the job characteristics, the following were found to affect job satisfaction: the task identity (3.33), variety (3.27), autonomy (3.18), feedback (3.05), friendship opportunities (3.01) and dealing with others (2.82) were listed in the highest order. For task identity, more than 41 years old (3.53) had a significantly higher score. Regarding diversity, graduate schools (3.37) had a significantly higher score. In terms of income, those earning more than 2 million won (3.37 and 3.26) showed higher scores in autonomy and friendship opportunities than those earning less than 1.5 million won (2.79 and 2.57).

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.187-195
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• 2004

The aim of this study was to test the different situational characteristics of family restaurant choice. Accordingly, this study measured the important factors influencing family restaurant choice between university student's situational characteristics. In this study, the important factors were food presentation-related, facility-related, food quality ＆ value-related and service-related factors. The findings from this study were as follows. Results of analyzing the validity and the internal consistency of important factors showed that the convergent and discriminant validitys of important factors are supported, and cronbach's alpha showed that the internal consistency of important factors is supported. It was found that groups of different situational characteristics perceived that facility factor was significantly important factor influencing their family restaurant choice. It was found that the important factor was statistically significant with regard to the difference situational characteristics. Finally, the results of the study provide seine insights into the market-oriented types of foodservice marketing strategies or tactics to enable family restaurant to effectively manage and more competitive.