• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.171-181
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• 2011

Though food safety efforts of the government has been increasing, but the health hazards resulting from food does not stop and thus increases consumers' anxiety and distrust of government. For more reliable safety management, developing analysis and intake measurement methods and strengthening regulatory control with strict criteria is necessary. In addition, as not only the known hazards by now, but also unknown but obvious hazards are simultaneously ongoing in current environments, the unified risk management and health assessment for food, health food and medicines from the media is critical. As risks and damage to health may show up after a long time after exposure, preventive measures and strategies for safety control is also needed.

• Journal of Korean society of Dental Hygiene
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• v.18 no.1
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• pp.1-8
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• 2018

Objectives: The purpose of this study is to provide basic data on the continuous management and institutional measures in the future by understanding the research trends of patient safety in healthcare field. Methods:The data were extracted from 2011-2016 KoreaMed, KMBase, KISS, NDSL and KISTI. Data were analysis by frequency analysis using the SPSS 14.0 program. Results: 87.0% of the studies were quantitative studies. As for the method of sampling, 'No use' was the highest at 56.5%. Most of the participants in the study were 'nurses' (50.7%). 19 hospitals (35.8%) were the most common. The subjects of the study consisted of 35 (51.5%) patients' safety culture (awareness) and 20 (29.4%) 'safety nursing activities'. Conclusions: Patient safety and patient safety should be maintained. Further, a mature patient safety culture should be settled through cooperation management among medical staff.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.28 no.3
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• pp.312-318
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• 2018

Objectives: This study is aimed to illustrate the status of the occupational accident rate, fatality rate, and musculoskeletal disorder rate by safety and health management type in workplaces. Methods: In order to analyze the status of the occupational accident rate, fatality rate, and musculoskeletal disorder rate of different safety and health management types in workplaces, selected data from the Occupational Safety and Health Research Institute were used. Results: The occupational accident rate in workplaces where safety and health managers had been appointed was lower than in those where safety and health management was entrusted to other organizations, while the result was the opposite in regards to the fatality rate per 10,000 workers caused by accident. However, the occupational fatality rate per 10,000 workers in workplaces where safety and health managers have other roles was 426% higher than those where safety and health management was entrusted to other organizations. Moreover, the musculoskeletal disorder rate of the workplaces where safety and health managers have other roles was 15% higher than those where health management was entrusted to other organizations. Conclusions: It is necessary to review the effectiveness of systems in which safety and health managers can concurrently engage in other roles.

• Journal of the Korean Dietetic Association
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• v.22 no.1
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• pp.1-12
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• 2016

The purpose of this current study was to examine the effects of nutrition and food safety management support by the Center for Children's Foodservice Management (CCFSM) in foodservice facilities for children in the Ulsan area. From December 2014 to July 2015, the status of nutrition practices and hygiene practices was assessed by dietitians using nutrition and hygiene practice checklists. The subjects of study were 48 institutional foodservice facilities for children. Some nutrition practice items showed significant increases in average scores of 'using CCFSM menus (P<0.001), revising menus (P<0.05), and reconfirm menus (P<0.01)' from pre-support to post-support. Regarding hygiene practices, some items between pre-support to post-support showed significant increases in average scores of 'having equipment for hand washing & disinfecting' (P<0.01), 'wearing disinfected clothing for kitchen hygienically' (P<0.05), 'proper sterilization' (P<0.05), 'recording the origin of ingredients' (P<0.01), 'use of different knives/cutting boards' (P<0.05), and 'an appropriate thawing process' (P<0.05) from pre-support to post-support. Based on the above results, we found that nutrition and hygiene management support by CCFSM in foodservice facilities for children had a positive influence on status of some nutrition and food safety practices.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.536-552
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• 2019

The purpose of this study was to develop a standardized job description for dietitians using the DACUM technique. To examine the validity of job description through DACUM, dietitians were surveyed relative to importance, performance, and difficulty. The survey was conducted April 1-30, 2014. A total of 217 questionnaires were used in the analysis. The final developed job description for dietitians included six duties, 38 tasks, and 210 task elements. DACUM's findings include six duties: nutrition management, food service operation management, hygiene safety management, community food and nutrition program management, organization management, and professionalism strengthening. There were 5.1 points regarding importance, 4.1 points regarding performance, 4.9 points regarding difficulty, and statistically significant differences (p<0.001). Dietitians responded that 'nutrition management' and 'hygiene safety management' were the most important. 'Hygiene and safety management' showed the highest performance, and 'community food and nutrition program management' and 'professionalism strengthening'' showed the highest difficulty. Thus, it is considered that the job analysis results can be used to evaluate and improve the subjects' training program. Dietitians' jobs are subject to various environmental changes, such as demographic changes, health care system changes, and the development of the food industry, and thus, should be reviewed and analyzed periodically.

• The Korean Journal of Franchise Management
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• v.14 no.1
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• pp.23-38
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• 2023

Purpose: Most people are worried about contracting COVID-19, which in turn increases anxiety that they may have contracted COVID-19. Therefore, this study examines the effect of restaurant safety consisting of hygiene, store management, and countermeasure on trust, anxiety, satisfaction, and revisit intention. Research design, data and methodology: The data were collected from 537 consumers who had experiences of visiting a restaurant within the last 2 months and analyzed with SPSS 28.0 and SmartPLS 4.0 programs. Result: The hygiene, management, and countermeasure had a significant positive (+) effect on trust. Restaurant hygiene was found to have a significant negative (-) effect on anxiety, but countermeasure had a significant positive (+) effect on anxiety. Meanwhile, management did not appear to have a significant effect on anxiety. Trust was found to have a significant positive (+) effect on satisfaction and revisit intention. Anxiety was found to have a significant negative (-) effect on satisfaction but had no significant effect on revisit intention. Finally, satisfaction was found to have a significant positive (+) effect on revisit intention. Conclusions: As a result of the study, this study explained the safety of restaurants in the COVID-19 pandemic environment through the protective motivation theory.

• International Journal of Advanced Culture Technology
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• v.10 no.2
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• pp.12-20
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• 2022

In order to prevent mass infection of food poisoning in children, children's foodservice facilities should always thoroughly manage the hygiene and safety of meals. In this study, the hygiene management levels of daycare centers and kindergartens were compared according to the characteristics of foodservice facilities for four years from 2018, and the effect of the number of visits on the meal hygiene management scores analyzed. The facilities were divided into a small-scale and the group foodservice facilities and was divided into the Sprout group and the Fruit group according to the meal hygiene management level. As a result, the meal hygiene management of the Fruit group was generally better than that of the Sprout group, and the meal hygiene management scores in the second half of each year increased compared to the first half of the year. In addition, it was confirmed that the meal hygiene management scores in 2020, when the number of visits to foodservice facilities decreased due to COVID-19, was the worst compared to other years, and the decrease in the number of visits could affect the level of hygiene management. In conclusion, meal hygiene management of children's foodservice facilities should be applied differently depending on the characteristics of the facilities. Moreover, the number of visits and the hygiene management scores correlated, so it is considered that the appropriate number of visits should be maintained to improve the meal hygiene management level. However, in situations where it is necessary to prevent the spread of mass infectious diseases such as COVID-19, other active measures to replace visits should be proposed.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.36-43
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• 2021

The development of food poisoning prevention guidelines aims to prevent food poisoning in advance and improve the safety of children's meals through hygiene management of children's feeding facilities, especially infants' facilities. Therefore, the composition of the content should be designed so that it can be fully understood from the point of view of the layperson. In terms of meal service management, various standards must be fully reflected and reviewed to increase utilization in the field. Daycare centers and kindergartens have different administrative agencies, similar application laws and guidelines, but different parts exist and various types of facilities, so management standards are often ambiguous. Therefore, such management requires easy guidance, not special guidance, and it should be universally applicable to any facility. Prior studies have shown that the management of meal facilities is the most efficient, but it is difficult to hire and deploy specialists due to the operation of children's meal facilities, so guidance, facilities managers and workers need to voluntarily practice them. It is time to prepare hygiene guidelines that reflect the characteristics of these children's cafeterias, and it is necessary to prepare and utilize guidance suitable for reality until it is institutionalized for the deployment of manpower exclusively for meals.

• The Journal of Fisheries Business Administration
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• v.50 no.3
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• pp.17-29
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• 2019

This paper aims to find out the problems and improvement direction of quality control and hygiene management of fishery products in Korea. For this reason, we conducted a comparative analysis of quality control and hygiene management of fishing, landing and selling between Japan and Korea, taking mackerel as an example. Japan has established a systematic freshness management system from fishing to landing (production) areas and consumption areas. On the other hand, Korea is not fully lead-managed in the production area after fishing, and is distributed in a state where the quality of the product is deteriorated due to exposure to room temperature. Accordingly, a certain quality can not be secured at the final consumption stage, and sanitary problems occur. In order to improve the quality control and hygiene management of the fishery products, the following needs to be improved. First, we will improve the fishing level freshness management system. Second, we will improve the quality control and hygiene management of fish in the production area and wholesale stage. Third, we will promote the introduction of innovative sales and consignment sales systems at the production stage. Fourth, we will establish a consistent low temperature distribution system from the production area to the wholesale stage from a long-term perspective. Fifth, we will promote the development and education of manuals on fish quality and hygiene management.

• Safe Food
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• v.3 no.3
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• pp.11-18
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• 2008