• Journal of Ocean Engineering and Technology
• /
• v.24 no.6
• /
• pp.103-108
• /
• 2010

WIG crafts are high speed vessels with the features of a dynamic supported craft. These crafts, which are predominantly lightweight and operate at substantially greater speeds than conventional craft, could not be accommodated under traditional maritime safety instruments. WIG crafts inherently possess more hazard factors than conventional ships because of their relatively high speed, lightweight, and navigational characteristics, and an accident is likely to cause damage to the ship and a high loss of life. Because WIG crafts are composed of many systems and subsystems, the safety assessment of a WIG must use a commercial software system in the design stage. This paper reviews a safety assessment process and methodology proposed by the IMO interim guideline, which were developed in view of the configuration of WIG crafts. This safety assessment system was developed to fit the WIG's safety assessment process using a reliability analysis system widely used in commercial systems. The FHA was performed on the functional hazards of systems in the conceptual design stage.

• Journal of Dairy Science and Biotechnology
• /
• v.29 no.2
• /
• pp.69-73
• /
• 2011

Food borne pathogens are a growing concern for human health and food safety throughout the world. Milk and dairy products are commonly associated with spoilage or contamination from a wide variety of physical, microbial, and chemical hazardous. Microbiological risk analysis consists of three components: risk assessment, risk management, and risk communication, and overall objective of this process is ultimately public health protection. The microbiological risk assessment is useful tool to evaluate food safety as it is based on a scientific approach. In addition risk assessment process includes quantitative estimation of the probability of occurrence of microbial hazards to evaluate more accurate human exposure. The aim of this study is to review the microbiological risk assessment on the prevalence of bacterial foodborne pathogens in milk and dairy products.

• Journal of Environmental Health Sciences
• /
• v.36 no.5
• /
• pp.391-401
• /
• 2010

A reduction in risk of occupational exposure to chemical hazards within the workplace has been the focus of attention both through industry initiatives and legislation. The aims of this study were to develop an exposure matrix by industry and process, and to apply this matrix to control the risk of occupational exposure to Dichloromethane (DCM). The exposure matrix is a tool to convert information on industry and process into information on occupational risk. The exposure matrix comprised industries and processes involving DCM, based on an exposure database provided by KOSHA (the Korean Occupational Safety and Health Agency), which was gathered from a workplace hazards evaluation program in Korea. The risk assessment of the exposure matrix was performed using Hallmark risk assessment tool. The results of the risk assessment were indicated by a Danger Value (DV) calculated from the combination of hazard rating (HR), duration of use rating (DUR), and risk probability rating (RPR) of exposure to the chemical, and were divided into four control bands which were related to control measures. The applicability of the risk assessment of the exposure matrix was evaluated by a field study, and survey of the employees of the exposure matrix groups. Among 45 industries examined, this study found that greater attention should be paid to two industries: the manufacture of other optical instruments and photographic equipment, and the manufacture of printing ink, and to one process among 47 examined, the packing process in the manufacture of printing ink, because these were regarded as carrying the highest risk. This tool of a risk assessment for the exposure matrix can be applied as a general exposure information system for hazard control, risk quantification, setting the occupational exposure limit, and hazard surveillance. The exposure matrix includes workforce data, and it provides information on the numbers of exposed workers in Korea by agent, occupation, and level of exposure and risk.

• Journal of Korean Society of Occupational and Environmental Hygiene
• /
• v.25 no.3
• /
• pp.285-293
• /
• 2015

Objectives: This study was conducted in order to ascertain the important factors for SMEs in managing the risks of chemicals and to suggest a government role in strengthening the responsibility of small and medium enterprises(SMEs) as employers. Methods: About 100 enterprises were surveyed in Incheon. A questionnaire for employers and walk-through surveys by occupational hygienists were performed at each enterprise. Results: The results showed that most employers thought chemicals were not hazardous but chemical management was needed. When employers determine how to manage chemicals, they rely heavily on personal experience and rather less on information from the government or experts. However, if employers think the chemicals are hazardous, they do more to manage the chemicals. Conclusions: When employers think chemicals are hazardous, risk assessment would be an effective tool to control chemical hazards in SMEs. Employers' position on chemical hazards is very important. Since the government is the initiator, it is the government who develops messages for SMEs, such as "Chemicals are hazardous and management can reduce the risk of chemicals." Governmental messages can play an invaluable role in strengthening the responsibility of SME employers to manage chemical hazards.

• Nutrition Research and Practice
• /
• v.4 no.2
• /
• pp.163-172
• /
• 2010

The purposes of this study were to assess hospital foodservice quality and to identify causes of quality problems and improvement strategies. Based on the review of literature, hospital foodservice quality was defined and the Hospital Foodservice Quality model was presented. The study was conducted in two steps. In Step 1, nutritional standards specified on diet manuals and nutrients of planned menus, served meals, and consumed meals for regular, diabetic, and low-sodium diets were assessed in three general hospitals. Quality problems were found in all three hospitals since patients consumed less than their nutritional requirements. Considering the effects of four gaps in the Hospital Foodservice Quality model, Gaps 3 and 4 were selected as critical control points (CCPs) for hospital foodservice quality management. In Step 2, the causes of the gaps and improvement strategies at CCPs were labeled as "quality hazards" and "corrective actions", respectively and were identified using a case study. At Gap 3, inaccurate forecasting and a lack of control during production were identified as quality hazards and corrective actions proposed were establishing an accurate forecasting system, improving standardized recipes, emphasizing the use of standardized recipes, and conducting employee training. At Gap 4, quality hazards were menus of low preferences, inconsistency of menu quality, a lack of menu variety, improper food temperatures, and patients' lack of understanding of their nutritional requirements. To reduce Gap 4, the dietary departments should conduct patient surveys on menu preferences on a regular basis, develop new menus, especially for therapeutic diets, maintain food temperatures during distribution, provide more choices, conduct meal rounds, and provide nutrition education and counseling. The Hospital Foodservice Quality Model was a useful tool for identifying causes of the foodservice quality problems and improvement strategies from a holistic point of view.

• Journal of the Korean Society of Safety
• /
• v.29 no.1
• /
• pp.47-53
• /
• 2014

The application of advanced Main Control Room(MCR) is accompanied with lots of changes and different forms and features through the virtue of new digital technologies. The characteristics of these digital technologies and devices give many opportunities to the interface management, and can be integrated into a compact single workstation in advanced MCR so that workers can operate the plant with minimum physical burden under any operation conditions. However, these devices may introduce new types of human errors and thus a means to evaluate and prevent such errors is needed, especially those related to characteristics of digital devices. This paper reviewed the new type of human error hazards of tasks based on digital devices and surveyed researches on physiological assessment related to human error. An experiment was performed to verify human error hazards by physiological responses such as EEG which was measured to evaluate the cognitive workload of operators. And also, the performances of four tasks which are representative in human error hazard tasks based on digital devices were compared. Response time, ${\beta}$ power spectrum rate of each task by EEG, and mental workload by NASA-TLX were evaluated. In the results of the experiment, the rate of the ${\beta}$ power was increased in the task 1 and task 4 which are searching and navigating task and memory task of hierarchical information, respectively. In case of the mental workload, in most of evaluation items, task 1 and 4 were highly rated comparatively. In this paper, human error hazards might be identified by highly cognitive workload. Conclusively, it was concluded that the predictive method which is utilized in this paper and an experimental verification can be used to ensure the safety when applying the digital devices in Nuclear Power Plants (NPPs).

• Journal of the Korean Society of Food Culture
• /
• v.11 no.1
• /
• pp.107-121
• /
• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

• The Journal of Engineering Geology
• /
• v.10 no.2
• /
• pp.215-233
• /
• 2000

The national geochemical baseline mapping project has been conducted since 1996 to establish a quantitative assessment system for geochemical hazards in natural environments. The geochemical image maps have been edited for thirty-six elements(i.e., 10 major oxides and 26 trace elements) in light sediments, finer fraction than 150 $\mu$m, collected from first- to second-order streams(totally 11,000) over five provinces in the western half(ca. 45,000 km$^2$) of Korea. Natural background values of the elements were given for different geological environments. Based on the statistics, geochemical baselines were newly obtained for a quantitative hazard assessment on toxicity of heavy metals and deficiency of essential nutrients. Some chosen examples of geochemical hazards are presented based on new geochemical image maps and related baseline data.

• Journal of Korean Society of Occupational and Environmental Hygiene
• /
• v.28 no.3
• /
• pp.241-256
• /
• 2018

Objectives: This study aimed to review the characteristics of three-dimensional printing technology focusing on printing types, materials, and health hazards. We discussed the methodologies for exposure assessment on hazardous substances emitted from 3D printing through article reviews. Methods: Previous researches on 3D printing technology and exposure assessment were collected through a literature review of public reports and research articles reported up to July 2018. We mainly focused on introducing the technologies, printing materials, hazardous emissions during 3D printing, and the methodologies for evaluation. Results: 3D printing technologies can be categorized by laminating type. Fused deposition modeling(FDM) is the most widely used, and most studies have conducted exposure assessment using this type. The printing materials involved were diverse, including plastic polymer, metal, resin, and more. In the FDM types, the most commonly used material was polymers, such as acrylonitrile-butadiene-styrene(ABS) and polylactic acids(PLA). These materials are operated under high-temperature conditions, so high levels of ultrafine particles(mainly nanoparticle size) and chemical compounds such as organic compounds, aldehydes, and toxic gases were identified as being emitted during 3D printing. Conclusions: Personal desktop 3D printers are widely used and expected to be constantly distributed in the future. In particular, hazardous emissions, including nano sized particles and various thermal byproducts, can be released under operation at high temperatures, so it is important to identify the health effects by emissions from 3D printing. Furthermore, appropriate control strategies should be also considered for 3D printing technology.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.55 no.4
• /
• pp.431-436
• /
• 2022

For the safety assessment of microbiological and chemical hazards in katsuobushi, fifteen samples of katsuobushi were purchased from supermarkets. The contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine pathogenic bacteria [Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Vibrio parahaemolyticus, Clostridium perfringens, Enterohemorrhagic E. coli (EHEC), Yersinia enterocolitica and Campylobacter jejuni/coli] were quantitatively or qualitatively assessed. Additionally, the heavy metals (total and methyl mercury) content, radioactivity (¹³¹ I, ¹³⁴ Cs⁺ and ¹³⁷ Cs) were quantitatively assessed. Microbial and chemical analyses were performed using standard methods in Korean food code. The contamination level of total viable bacteria was 2.70 (1.18-4.42) log CFU/g. Coliforms, E. coli and S. aureus were not detected in any samples. Other eight pathogenic bacteria were negative in all samples. The contamination levels of total and methyl mercury were 0.366 (0.227-0.481) and 0.120 (0.002-0.241) mg/kg, respectively. In addition, radioactivity was not detected in any samples. The results will be helpful in revitalizing domestic use and boosting exports of katsuobushi because the microbiological and chemical safety of katsuobushi has been assured. Furthermore, the results may be used as a basis for performing chemical and microbial risk assessments of katsuobushi.