• The Journal of the Korea Contents Association
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• v.17 no.7
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• pp.253-264
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• 2017

The purpose of this study was to investigate role perception, knowledge, self-confidence of practice, and educational needs of child daycare teachers' infectious disease management and to identify their relationship. A correlation study was conducted. Participants were 180 child daycare teachers. Almost eighty percent(78.9%) of participants did not received infectious disease management education. The mean percent of correct answers for infectious disease management knowledge of participants was 52.3% and their self-confidence of practice of infectious disease management was low. However, their role perception of infectious disease management and educational needs were high. Educational needs on 'hand washing and hygiene to prevent infectious diseases', 'blocking transmission of infectious diseases', 'infectious disease specific management and care', and 'infectious disease specific symptoms' were high. Child daycare teachers' role perception of infectious disease was positively correlated with their knowledge and educational needs. Development and evaluation of educational interventions to improve child daycare teachers' infectious disease prevention and management are recommended. Particularly, efforts are needed to improve child daycare teachers role perceptions as infectious disease manager.

• Food Quality and Culture
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• v.3 no.1
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• pp.27-33
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• 2009

This study evaluates the effectiveness of the "Seoul Sanitation Grading System Evaluation Index" developed earlier and to analyze sanitation management practices in restaurants in Seoul, Korea. The categories evaluated were the food management standard, facilities/equipment standard, and essential checking items specified in the law. These items were graded and classified into A ($100{\sim}90$), B ($89{\sim}80$), C ($79{\sim}70$) and Score (less than 69) based on the criteria set by the present researchers. We randomly selected 56 restaurants in five local cities (Jung-gu, Seocho-gu, Jongno-gu, Songpa-gu and Yeongdeungpo-gu) and investigated each by actually visiting the site of business. The achievement rate for food management standard was 80.8%; as for the specific items in the category, it was the highest in food ingredients at 77.1% and the lowest in food storage at 62.1%. For the facilities/equipment standard, the achievement rate was 77.8%; as for the specific items in the category, it was the highest for vermin at 88.1% and the lowest for operation at 70.8%. The achievement rate for overall individual sanitary management was 70.7% and in the category, the lowest score was seen in hand washing at 57.1%. The overall average score of sanitation management practices using the Seoul Sanitation Grading System Evaluation Index in restaurants in Seoul was 73.7, which fell into the C category. As for the number of restaurants in each grade category, there were 10 (17.9%) in each category of A ($100{\sim}90$), B ($89{\sim}80$) and C ($79{\sim}70$) with 30 (53.6%) scoring higher than 70, whereas those scoring less than 69 included 26 (46.4%). The average scores for those restaurants designated by local governments (exemplary restaurants, general restaurants, best Korean restaurants in Seoul) were not significantly different; however, they were higher in franchises than those small restaurants ran by individuals.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.339-353
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• 2003

The rapid increase in food borne illness outbreaks in Korea has been one of the major threats to the Nation's Health. Foodservice establishments have been identified as the major place for these outbreaks, mainly due to the lack of sanitary management and sanitary facility management practices. The purposes of the study were to develop hospital foodservice facility evaluation tools, based on the general HACCP-based standards and guidelines, for hospital food service establishments, to ensure the safety of these foodservices and to reduce the risk of food home illness. The scope of this study included: 1) an assessment of the current foodservice sanitation practices and managements for 6 general hospitals, with more than 400 beds, and 3 general hospitals, with less than 400 beds; 2) the development of foodservice establishments sanitation evaluation tools and sanitation standards, based on the HACCP system. The survey data showed varied results between the hospitals surveyed. Most of the hospital foodservice operations had many problems with ventilation and the plumbing. The total dimensional mean scores for the hospitals with more than 400 beds and less than 400 beds were 31.5 and 27.0, respectively. The highest dimension scores were for the water supply facility and lighting, with the lowest for insect and rodent control and toxic materials management. The levels of the mean scores were very low, especially for the general hospitals with less than 400 beds. These low mean scores may have arisen from critical problems within the hospital foodservice operations. The most needed facility management items for improvement were: storage shelf should be spaced 6 inches from the floor and walls, the use of three compartment sinks, utility sinks and cleaning facilities, with a floor drain for cleaning mops or liquid wastes, a ventilation hood designed to prevent dripping onto food, cooking facilities should be disassembled for washing and sanitizing, a separated hand washing sink and a sanitized food board for each area should be provided, all toxic material must have warning labels attached, and be stored in an area away from food preparation under padlock. The evaluation tool consisted of 14 dimensions, with 65 check-off items. The results of this study will provide basic facilities' guidelines to regulators, or foodservice industry personnel, wishing to build, or expend, and establish an efficient flow of food. As a result, food borne illnesses will be effectively prevented, and the Nation's health will be promoted for the development of their own sanitation standards, with a checklist for the safe production of foods.

• Journal of the Korean Society of Radiology
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• v.10 no.5
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• pp.351-358
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• 2016

This study surveyed the health professionals in Busan with regard to their awareness of nosocomial infection control. According to the conclusion of this study, first, the level of awareness and performance of personal hygiene management, equipment sanitation management, and cleaning and environmental management increased as the level of education decreased. Also, when it comes to personal hand-washing, the level of awareness was higher among workers in primary, secondary and other medical institutions, where as the level of performance was higher among the group of medical practitioners. The differences were statistically significant at a significance level of .001. Medical practitioners also showed a higher level of awareness and performance of hospital sanitation management, which was statistically significant. Overall, as the level of awareness was lower than the level of performance, it seems that individuals need to thoroughly practice infection control, and realistic improvement measures need to be devised.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.372-385
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• 2015

The purpose of this study was to develop and evaluate a nutritional education program for preschool children in association with Center for Children's Foodservice Management, childcare facilities and home in order to provide nutritional knowledge and change food attitudes in children. The program was repeated three times using the same educational theme and consisted three steps. Step 1 involved visiting education with teaching tools by a dietician. Step 2 involved home education with a worksheet and participating in events with parents. Step 3 involved repeated education with a textbook by a preschool teacher education reports sent to the center. The subjects of this study were 3 to 5-year-old children at 89 childcare facilities located in Busanjingu. Interest in meals at childcare facilities, dietary guidance for parents of children, and dietary attitudes of children were evaluated before and after education. Number of parents interested in meals managed by childcare facilities (kitchen visiting, meals observation, progress of children's education) increased after education. Mean scores for meal awareness in parents in the form of three questions (proper food distribution, hand washing before mealtime, nutritional and hygienic satisfaction with meals) significantly (p<0.05) increased after education. Mean dietary guidance for parents' scores for all questions except table manner significantly (p<0.01) increased after education. Mean dietary attitudes for children in the form of six questions (try to eat various vegetable, eat meals without leaving, wash hands before mealtime, eat cleanly, reduce sodium intake and keep table manner) also significantly (p<0.001) increased after education. As a results, the nutritional education program applied in this study, positive influenced children's nutritional knowledge and dietary attitudes, and parents' dietary guidance of children.

• Korean Journal of Health Education and Promotion
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• v.32 no.2
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• pp.1-13
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• 2015

Objectives: This study was conducted to investigate derived factors associated with a public service announcement on handwashing to evaluate the effect of this announcement. Methods: In early september, 1,000 persons over 19 years old was investigated by Computer Aided Telephone Interview, at last 993 persons for analysis. Outcomes were the exposure to the public service announcements on handwashing, the comprehension of this announcements, the intention of behavioral change and the practice of handwashing. Results: In particular, the proportion of exposure is more women and highly educated. The comprehension of the announcement was no statistically significant difference. The intention of behavior change showed higher in workers and understanding of the announcements. The practice of handwashing is higher in women and lower in student/unemployed. There was no difference in practice in accordance with the exposure, the comprehension and the intention of behavioral change. Conclusions: About the comprehension of the announcements and the intention of behavioral change, the effects of the public service announcements on handwashing can be very positive. But it does not affect the actual practice of hand washing. The handwashing promotion programs will have to devise a strategy and structure, operation method considering realistic and scalable platform.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.74-80
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• 2005

The purpose of this study was to investigate culinary arts and hospitality students' food safety practice behaviors, intentions, attitudes, and barriers to food safety compliance. This descriptive study used the self-report questionnaire. The convenience sample was composed of 266 college students majoring in culinary arts and hospitality. The students indicated that they never or rarely use a thermometer to determine if meats have been adequately cooked. Examples of positive food handling behaviors were hand washing, sanitation of fruits and vegetables, discarding of food past its expiration date, counter top sanitation, and proper food storage. Students strongly agreed it is their responsibility to practice food safety and to educate their employees about food safety. The primary barrier to proper food safety as ranked by student respondents is the misunderstanding about food labeling. Previous food safety education and internship experience appeared to improve the student respondents' perceived attitudes toward following the principles of food safety practices (p < 0.05), although behaviors and intentions to use the correct food safety practices were not affected. The findings of this study suggest that programs should consider integrating information and experiential learning opportunities in their courses that would be enhance student understanding about food safety. The outcomes of this study can be applied to develop food safety education materials and programs for culinary arts and hospitality students.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.68-73
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• 2005

A significant number of cases of illness has been attributed to food consumption in restaurants, and as the number of meals eaten away from home continues to rise, the potential for large-scale, foodborne illness outbreaks will continue to increase. It is critical that hospitality and culinary arts students preparing for careers as professionals in foodservice establishments or restaurants have an appropriate understanding of food safety. The level of food safety knowledge was similar between hospitality and culinary arts students, and an analysis of 266 questionnaires indicated that specific areas, such as hand washing, cross contamination in refrigerator, reheating leftovers, refrigeration of cooked food within two hours, proper temperature of food storage, using of thermometers to monitor temperatures, proper egg handling, and possible food borne illness caused by fruits, should be the primary focus of educational resources. Student respondents showed a higher awareness level of responsibility in their roles for food safety, but more emphasis needs to be given to the correct understanding of food safety issues. Hospitality and culinary arts educators can use this precise information to develop food safety education materials and programs to assist in the prevention of foodborne illness and to knowledgeably educate their graduates about food safety.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.19 no.1
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• pp.122-133
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• 2012

Purpose: The purpose of this study was to develop a web-based education program on control vancomycin-resistant enterococci (VRE) infections and to identify the effects of the program on knowledge and performance of nursing students. Methods: The web-based VRE infection control education program was developed by using the network-based instructional systems design model. The nursing students in the experimental group could access this web-based education program at any time, and as many times as they wanted, during the clinical training period. Effects were evaluated by assessing knowledge and performance of VRE infection control measures during the clinical training period. Results: The contents of the education program included diagnosis, transmission, and treatment of VRE, contact precautions, hand washing, personal protective equipment, environment management, and quizzes. The lecture portion was filmed in a virtual screen studio using flash animation, video, and sound effects, and it was uploaded on an internet site. The knowledge and performance scores of the experimental group after using the education program were significantly higher than those of the control group. Conclusion: The results suggest that the web-based VRE infection control education program is an effective educational method to enhance knowledge and performance of VRE infection control measures.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.177-187
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• 1996

Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforms. The results of the study are summarized as follows : time-temperature control management was needed because time-temperature abuse more than 8 hours at dangerous temperature zone (5-6$0^{\circ}C$) was observed from pre-preperation to distribution phase; Poor sanitary practices of employees were observed in hand washing and using disposable gloves; Microbiological analysis results of equirpments and utensils showed possible cross-contamination risks when foods were contacted with them; Kim Pab needed thorough quality control because it included various mixed ingredients of cooked and uncooked and had many apportunities of cross-contamination either by equipments or hands through whole production processes.