• Korean Journal of Organic Agriculture
• /
• v.25 no.4
• /
• pp.663-677
• /
• 2017

As Korean food service franchise companies sought to advance into around 2,000 new foreign markets, the importance of global management was emphasized. They intensively expanded into Chinese and American markets in 2015 and these two markets account for approximately 40% of total food service franchise companies in foreign countries. Although Japan has huge franchise market, Korean food service franchise companies in Japan only account for 5% of total franchise companies in Asian countries. The purpose of this study is to analyze the relationship between food service franchise selection factors, brand loyalty, and revisit intention of Japanese consumers using Korean food service franchise companies in Japanese food service market, and based on the analysis results, draw the implications for the expansion of Korean food service franchise companies into the Japanese market. Food service franchise selection factors is defined as service and cleanliness, taste, safety and reliability, cost and convenience, and professionalism. The study results can be summarized as follows. First, analysis was performed to identify the effects of food service franchise selection factors on the brand loyalty, it showed that five food service franchise selection factors including professionalism, service and cleanliness, cost and convenience had positive (+) effects on the brand loyalty. One of the most important factors influencing the brand loyalty is professionalism. In order to raise food service franchise's professionalism, it is necessary for the food service franchise companies to establish stronger strategies containing professional operation systems and services compared to general restaurants. Second, analysis was performed to identify the effects of food service franchise selection factors on revisit intention, five food service franchise selection factors, service and cleanliness, safety and reliability, and cost and convenience had positive (+) effects on revisit intention. One of the most important factors influencing revisit intention is safety and reliability. Thus, in order to raise safety and reliability it is important to form trust with consumers by properly utilizing systems of food hygiene and food safety accreditation.

• 한국환경농학회:학술대회논문집
• /
• 2009.07a
• /
• pp.119-126
• /
• 2009

In recent years, research at the Environmental Microbial and Food Safety Laboratory (EMFSL), Agricultural Research Service (ARS) has focused on the development of novel image-based sensing technologies to address agro-food safety concerns, and transformation of these novel technologies into practical instrumentation for industrial implementations. The line-scan-based hyperspectral imaging techniques have often served as a research tool to develop rapid multispectral methods based on only a few spectral bands for rapid online applications. We developed a newer line-scan hyperspectral imaging platform for high-speed inspection on high-throughput processing lines, capable of simultaneous multiple inspection algorithms for different agro-food safety problems such as poultry carcass inspection for wholesomeness and apple inspection for fecal contamination and defect detection. In addition, portable imaging devices were developed for in situ identification of contamination sites and for use by agrofood producer and processor operations for cleaning and sanitation inspection of food processing surfaces. The aim of this presentation is to illustrate recent advances in the above agro.food safety sensing technologies.

• Food Science and Industry
• /
• v.48 no.4
• /
• pp.16-20
• /
• 2015

• Journal of the Korea Safety Management & Science
• /
• v.17 no.3
• /
• pp.125-132
• /
• 2015

The primary purpose of present study, to take appropriate measures to prevent occupational accidents in the food service industry, was to evaluate characteristics of working condition and occupational safety and health. In order to fulfill our objective, profession and working environment, safety recognition and education, safety activities, physical conditions and accident experience were surveyed. To collect information and opinion in the field, face-to-face interviews were, using a structured questionnaire, carried out. Also, food service industry's accidents reported by Korean Occupational Safety and Health Agency at 2014 were statistically analyzed. In the resulting of analyzing data from a questionnaire survey of food service industry employees, safety/health train and management were increased.

• Journal of Biosystems Engineering
• /
• v.43 no.4
• /
• pp.394-400
• /
• 2018

Purpose: This research evaluated five types of nanoparticles to develop a surface-enhanced Raman spectroscopy (SERS) method for the rapid detection of two Bacillus species (Bacillus cereus and Bacillus thuringiensis) that are commonly found on fresh produce, which can cause food poisoning. Methods: Bacterial concentrations were adjusted to a constant turbidity, and a total of $30{\mu}L$ of each Bacillus cell suspension was prepared for each nanoparticle. A point-scan Raman system with laser light source of wavelength 785 nm was used to obtain SERS data. Results: There was no qualitative difference in the SERS data of B. cereus and B. thuringiensis for any of the five nanoparticles. Three gold nanoparticles, stabilized in either citrate buffer or ethanol, showed subtle differences in Raman intensities of two Bacillus species at $877.7cm^{-1}$. Conclusions: Among the three types of nanoparticles, the gold nanoparticles stabilized in citrate buffer showed the lowest standard deviation, followed by gold nanoparticles stabilized in ethanol. This result supports the potential application of gold nanoparticles for SERS-based detection of B. cereus and B. thuringiensis.

• Korean Journal of Community Nutrition
• /
• v.9 no.5
• /
• pp.597-605
• /
• 2004

The purpose of the study was to investigate relationships among food safety training, knowledge, and practices of school food service employees. A questionnaire that identified employees' food safety training experience, knowledge, and practices was developed based on a review of literature. A total of 341 Korean school food service employees participated in the survey; the final usable responses were 293 (a response rate: 86%). Statistical analyses were conducted using SPSS for Windows (version 10). Most of the respondents (> 86%) took training sessions on 'proper hand washing' and 'proper food storage temperatures', whereas less than 60% had training on 'monitoring procedures and corrective actions at critical control points'. The mean score of their food safety knowledge was 8.02 out of 11. The majority of the employees knew correctly 'potentially hazardous foods (93.2%)' and 'diseases and symptoms with which they are excluded from working (87.0%)'; less than 50% chose a correct answer for 'sanitizing food contact surfaces.' A chi-square analysis revealed that the employees' actual knowledge did not differ significantly by whether they had food safety training (at the level of a =0.01), except one topic 'diseases and symptoms with which they are excluded from working.' Their self-reported practice scores were rated as 2.98 - 3.39 based on a 5-point Likert-type scale (1-not at all, 5-always). Employees' food safety training should be conducted continuously and repetitively to improve the effectiveness of the training.

• Journal of the Korea Safety Management & Science
• /
• v.15 no.2
• /
• pp.151-159
• /
• 2013

This paper reviewed the relationship between internal marketing(management support, education, pay system, internal communication, employment security) and food safety climate(prevention, superior attitude, work condition), and the moderating effect of employment type(permanent or temporary employees) in food service company. Based on the responses from 304 responses, the results of hierarchical multiple regression analysis showed that 4 factors(management support, education, internal communication, employment security) effect positively on food safety climate(prevention, superior attitude, work condition). The positive effect of internal communication on superior attitude and work condition appeared to be more positive in permanent employees than in temporary employees. And the results of t-test analysis showed that permanent employees perceived more positively all internal marketing factors(management support, education, pay system, internal communication, employment security) and food safety climate(precaution, superior attitude, work condition) than temporary employees.

• Journal of Dairy Science and Biotechnology
• /
• v.25 no.1
• /
• pp.37-45
• /
• 2007

Food labelling is the primary means of communication between the producer and purchaser and plays an important role in consumer's choice of food. Food labelling applying to livestock products, such as meat products (ham, sausage etc.), milk products(milk, fermented milk, butter and cheese etc.) and egg Products is regulated by 'Livestock Products Labelling Standard', National Veterinary Research & Quarantine Service (NVRQS) Notification. This study presents the principles of Korean milk products labelling provision and its recent revision to prevent consumer from misunderstanding and facilitate fair trade practices in market and also keep consistencies with international and relative national regulations. This study also suggests milk products labelling policy direction in the future.

• Journal of Digital Contents Society
• /
• v.16 no.1
• /
• pp.79-83
• /
• 2015

This paper suggested a cyber collaboration platform based on web for food safety service. We implemented the cyber collaboration platform for food safety service so that the users participated in collaborative work may refer shared media objects as the same view to others. In this paper, we discussed a model for increasing reliability of food safety data through N screen server and client model. This paper explained a performance analysis of a system with function comparison running on multimedia collaboration work based on web and N screen techniques.

• Culinary science and hospitality research
• /
• v.14 no.2
• /
• pp.249-261
• /
• 2008

This study was carried out to investigate the children's knowledge, attitudes and practices of food safety. A total of 355 data were collected from elementary school students. The concern of food safety was moderate in 5 point Likert scale and relatively high correlated with food safety knowledge(r=0.571) and education(r=0.534). The experience and knowledge of terminology on food safety were estimated. The level of food safety was classified into 5 groups and the consideration of food purchase was classified into 3 groups by factor analysis. A few children were aware of the food safety knowledge and could hardly understood English terminology. And the food safety practices were surveyed, and most of children checked with expiration dates and packaging conditions of food. Personal hygiene practice of children was significantly affected by gender, self hygiene evaluation and the knowledge level of food safety. Providing more food safety information affects personal hygiene and the practices of food purchase, so educational programs on food safety for children were required.