• 한국치위생학회지
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• 제16권6호
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• pp.863-877
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• 2016

The study aimed to investigate the influence of perceived patient safety culture on patient safety management activity in the dental hygienists. Methods: A self-reported questionnaire was completed by 292 dental hygienists in Seoul, Incheon and Gyeonggido from March 1 to April 8, 2016. The questionnaire consisted of general characteristics of the subjects (9 items), patient safety culture (44 items), and patient safety management activity (25 items) by Likert 5 point scale. Data were analyzed by t test, one way ANOVA, stepwise multiple regression test, and post-hoc Tukey test using SPSS 18.0 program. Results: The perceived patient safety culture was 3.50 on average. Entire organization was the highest score (3.68) and followed the communication process (3.55), the environment of work unit (3.47), the attitude of supervisor/manager (3.45), and the frequency of events reported (2.98). The average of patient safety management activity was 3.71. As for the factors of patient safety culture on patient safety management activity, communication process was the most influential factor (${\beta}=0.268$), and followed the entire organization (${\beta}=0.265$), the environment of work unit (${\beta} =0.166$), the frequency of events reported (${\beta}=0.104$), and among the control variables. Work place proved to be the only significant variable. Conclusions: In order to promote patient safety management activity of dental institutions, the patient safety culture should be created and established. The influence of communication process and patient safety culture at entire organization level was huge. So the environment of work unit and the perceived patient safety culture in the process of reported events were influencing factors. The strategy for patient safety management activity should be considered because of low level of perceived patient safety culture.

• Safety and Health at Work
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• 제8권2호
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• pp.156-161
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• 2017

Background: Occupational Health and Safety Management Systems are becoming more widespread in organizations. Consequently, their effectiveness has become a core topic for researchers. This paper evaluates the performance of the Occupational Health and Safety Assessment Series 18001 specification in certified companies in Iran. Methods: The evaluation is based on a comparison of specific criteria and indictors related to occupational health and safety management practices in three certified and three noncertified companies. Results: Findings indicate that the performance of certified companies with respect to occupational health and safety management practices is significantly better than that of noncertified companies. Conclusion: Occupational Health and Safety Assessment Series 18001-certified companies have a better level of occupational health and safety; this supports the argument that Occupational Health and Safety Management Systems play an important strategic role in health and safety in the workplace.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1998년도 춘계학술세미나 및 학술발표회 - 최근 문제가 되고 있는 식중독의 연구 동향
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• pp.37-43
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• 1998

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 2005년도 추계 국제심포지움 및 정기학술발표회
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• pp.92-106
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• 2005

• 동아시아식생활학회지
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• 제24권2호
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• pp.261-274
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• 2014

The purpose of this study was to examine the effects of food safety management support in the Center for Children's Foodservice Management (CCFSM) on foodservice facilities for children in Busan area. We assessed the status of hygiene and safety practices of institutional and non-institutional foodservice on a quarterly basis by using an inspection checklist for food hygiene and safety developed by dieticians from February to December in 2013. The subjects were 103 children's foodservices, including 37 institutional and 66 non-institutional foodservices. Inspection checklist consisted of nine categories with 39 checklists; general characteristics, personal hygiene, ingredient control, menu planning, cooking processing control, serving management, washing, disinfection and storage control, and environment and safety management. The average score of each field (pre-supporting/post-supporting) in institutional foodservice was 0.56/0.92 for personal hygiene, 0.55/0.87 for ingredient control, 0.76/0.97 for menu planning, 0.53/0.89 for processing control, 0.27/0.67 for serving management, 0.47/0.91 for washing, disinfection and storage control, and 0.61/0.91 for environment management and 0.64/0.94 for safety management. In non-institutional foodservice, the average score of each field (pre-supporting/post-supporting) was 0.49/0.80 for personal hygiene, 0.52/0.75 for ingredient control, 0.78/0.97 for menu planning, 0.42/0.76 for processing control, 0.32/0.61 for serving management, 0.57/0.88 for washing, disinfection and storage control, and 0.46/0.82 for environment management and 0.73/0.88 for safety management. The average scores of all categories (pre-supporting/post-supporting) were 0.57/0.91 in institutional foodservice and 0.53/0.82 in non-institutional foodservice. The effects of management support in CCFSM on institutional foodservice were higher than those of non-institutional foodservice. Based on these results, we found that management support in CCFSM on foodservice facilities for children had a significantly positive effect on status of hygiene and safety practice regardless of foodservice facility size.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 2005년도 추계 국제심포지움 및 정기학술발표회
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• pp.21-70
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• 2005

• 한국치위생학회지
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• 제14권6호
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• pp.849-857
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• 2014

Objectives: The aim of the study was to investigate the knowledge and attitude toward radiation safety management in dental clinic worker. Methods: A self-reported questionnaire was filled out by 294 dental clinic workers in dental hospitals and clinics in Gwangju and Jeonnam from February 17 to March 30, 2014. The questionnaire consisted of general characteristics of radiation safety(8 questions), knowledge of radiation safety(15 questions), and attitudes of radiation safety(16 questions). The survey was done by Likert 5 scale method. Results: In completion of the radiodontia courses, 84.0% of the learners were female workers. 88.0% of the learners took the theoretical and practical courses. Those who work in the university dental hospital accounted for 87.1% and those in dental clinics accounted for 83.2%. Majority of the workers took on Leaden protective clothing in order to protect the thyroid gland. Male workers had more knowledge toward the radiation safety management than the female workers. The attitude toward the radiation safety management revealed the significant differences between age, gender, academic careers, license, clinical careers and the mean number of patients per day(p<0.05). Conclusions: The radiation safety management is very important in dental clinical workers and it is necessary to enhance the attitude toward the radiation safety through continuous education.

• 동아시아식생활학회지
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• 제24권2호
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• pp.275-282
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• 2014

This study developed Bucheon customized children meal hygiene central control point (CCP) to promote practical hygiene and safety management in a children meal supply organization in Bucheon. Education was administered to 54 organizations using the developed CCP, and the study evaluated kitchen hygiene management improvement effects. When the effects of hygiene education in eight categories (CCP 1~8) were examined, total scores increased by 9.31 from $22.36{\pm}5.039$ before education to $31.67{\pm}3.262$ with a statistically significant difference (p<0.001). After CCP education, personal hygiene management, food material management, cooking management, serving management, facility and equipment management improved significantly. The result demonstrates that CCP education was effective for kitchen hygiene management. Using CCP education, overall CCP education items were significantly improved, but there was almost no significant increase in the non-relevant item of CCP education. As there was an average difference in the non-relevant item of CCP education after follow-up evaluation, CCP education had an overall effect on hygiene and safety improvement. Based on the above result, the effect could be potentiated if CCP is complemented, if a systematic hygiene management manual is developed for the nationwide children meal supply organization, and if CCP education media is continually developed along with education.

• 대한지역사회영양학회지
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• 제12권3호
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• pp.310-321
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• 2007

Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored $68.0{\pm}12.42$ points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

• 한국식품위생안전성학회지
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• 제34권5호
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• pp.489-494
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• 2019

수출입 증명, 위생등급제, 식품 민원처리, 식품 관련 인증, 식품 위해정보 관리 및 식품이력추적 관리제도 등 식품안전관리 시스템에 블록체인 기술도입의 적절성을 효과성과 제약성 평가지표에 따라 전문가 대상 설문조사를 실시하여 평가하였다. 식품안전 업무영역별 블록체인 도입 적절성에 대한 포트폴리오 분석을 진행하여 블록체인 도입 우선순위를 설정하였다. 블록체인 도입 시 효과를 기대할 수 있는 영역은 식품인증, 위생등급제, 위해정보 및 수출입 증명 업무였다. 반면, 이력추적 및 민원처리업무의 경우 블록체인 도입의 효과성이 낮아 도입대상에서 제외할 것으로 평가되었다. 한편 조사된 6가지의 식품안전관리 업무영역 모두에서 블록체인 도입 시 비용, 법 제도 개정 등 보통 이상의 제약성이 존재하였다. 특히, 식품이력추적관리 분야는 도입 추진 시 가장 제약사항이 많을 것으로 평가되었다. 블록체인 도입 시 수출입 증명업무의 효과는 높으나 비용과 법 개정 등 제약성이 높아 블록체인 도입을 위해서는 제도개선 등이 필요할 것으로 판단되었다. 평가대상 업무분야들 중 식품인증, 위생등급제 및 위해정보 관련 업무는 블록체인 도입 시 신뢰성과 투명성을 크게 향상시키면서 제약성이 상대적으로 낮아 블록체인을 우선적으로 도입하는데 적합할 것으로 평가되었다.