• Journal of Korean society of Dental Hygiene
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• v.20 no.5
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• pp.717-731
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• 2020

Objectives: The purpose of this study was to develop applicable standards for clinical dental hygiene practice in Korea and to evaluate their validity. Methods: Based on the standards for clinical dental hygiene practice developed in the United States and Canada, the standards were adapted to be applicable in Korea. The validity of the standards was evaluated by a self-writing questionnaire among 14 professors and 10 clinicians using a developed tool for evaluating the standards. A focus group interview was additionally conducted for clinicians to increase the validity of the standards. Descriptive statistics and Mann-Whitney test were performed using SPSS 25.0. To analyze the content of the focus group interviews, content analysis was conducted. Results: The standards for clinical dental hygiene practice consisted of five elements of professionalism for dental hygienists and a total of 28 items to perform the five stages of dental hygiene process of care (assessment, diagnosis, planning, implementation, and evaluation) and included conceptual meaning, clinical significance, and application methods with examples for each item. Conclusions: The standards for clinical dental hygiene practice developed in this study could contribute to standardizing dental clinical practices provided by dental hygienists. It is necessary to consistently improve the standards that are highly practical, to prevent oral diseases and maintain oral health of the public, based on the results of this validity evaluation.

• The Korean Journal of Food & Health Convergence
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• v.6 no.4
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• pp.7-9
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• 2020

The purpose of this study is to prepare a systematic implementation of safety management for adult's foods through recommendations and guidelines for nutrition and hygiene standards for food quality certification system preferred by adults. To achieve this goal, the study studied the current status of adult preferred foods sold near the university, elicited the risks and problems of such foods, and selected nutritional and hygiene risk factors from those foods. To provide quality certification standards and guidelines for adult food preferences, this study looked at practical examples of relevant domestic and international policies and standards. The nutritional standards for food quality certification for sugars, fats, sodium, additive microorganisms and pathogenic bacteria, which are nutrients that can impair health when consumed in large quantities, and dietary standards limited to less than 100 kcal per serving were studied. One excessive amount of caffeine is reported to cause loss of calcium and potassium in the body, suggesting that if an adult is continuously exposed to high concentrations of caffeine, it could lead to imbalance in the resolution in the body and be flavored by growth and foot moon. Therefore, it is necessary to prepare an individual banner based on feasible food types, which is coordinated with the nutritional aspects that fit the purpose of presenting right amount, safe food through the quality certification system for adult's favorite foods and practical aspects that can induce companies' response and voluntary impacting efforts.

• Journal of Korean society of Dental Hygiene
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• v.19 no.5
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• pp.635-649
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• 2019

Objectives: This literature review seeks to identify the current status of the liberal arts education of dental hygiene majors offered by universities in Korea and the U.S. and provide a comparative analysis of the data on liberal arts education in both countries. Methods: From April 3, 2017 to May 1, 2017, research data on curriculum topics were collected from 60 selected universities. The data were collected from university websites, which also provided the universities' emails and dental hygiene major descriptions. We calculated the descriptive statistics of the variables and performed independent t-tests on the data. Results: In all the domains of the NCS and K-CESA, the dental hygiene major currently offers courses on language and communication and general education, focusing on self-management and development. Few universities offer subjects from other disciplines. Conclusions: Pro-actively exploring strategies is a prerequisite to the systematic operation of standardized dental hygiene education. It is imperative to conduct research consistently on relevant topics, such as teaching methods, general education standards, and connectivity between major subjects and the goals and effects of exposure to a general education.

• Journal of the Korea Society of Computer and Information
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• v.23 no.3
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• pp.79-84
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• 2018

The government developed National Competency Standards and expands field friendly education for innovation of industrial field based education training. NCS is the national level of standards that the government systemized knowledge, skills and attitudes required to work in industrial fields by each industry and each level. This study was intended to research NCS education contents of an introduction of dental hygienics, which is a basic major subject among subjects of dental hygiene course, to present learning goals accordingly, and to be used as a basic resource of NCS field oriented classes of dental hygienists through the comparison before and after. In case of the dental hygiene course, dental hygienists are performing important core tasks as clinicians at dental offices. Therefore, such comprehensive and professional performance abilities as scaling, oral prophylaxis and oral health education are required at the fields. The education process and education contents for this should be researched continuously.

• Journal of Food Hygiene and Safety
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• v.19 no.3
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• pp.140-150
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• 2004

It has been recognized that international food standards should be considered for a long time. The Codex Alimentarius programme initiated in the early 1960s has received valuable background documentation from the ICMSF (International Commission on Microbiological Specification for Foods) and also from ISO(the International Organization for Standardization). There has been a considerable move towards international harmonization of standards and methods of analysis. Many foreign countries recommend the guidelines for food microbiological standards quantitatively. To complement microbiological limits and tolerance levels for permissible number of defective samples, allowances should be made for sampling and other variations in laboratory methods. It may be necessary for guidelines of domestic food microbiological standards to be established so that the domestic food standards can be harmonized with foreign food standards. Food safety related microbiological guidelines of ICMSF, EU (European Union), UK (United Kingdom), China (Hong Kong) and Japan were reviewed and shown in examples.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.5
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• pp.1179-1191
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• 2013

Many sanitation control problems due to aging facilities and equipment were identified when applying an HACCP system to a flatfish (Paralichthys olivaceus) aquaculture farm. Specifically, the major problems included a lack of awareness about worker hygiene, lack of management of the use of fish medicines, and vulnerability to secondary contamination by cross-contamination owing to a failure to separate breeding tools used for healthy and unhealthy fish. Therefore, the management standards on the farm regarding the surrounding environment, facilities and equipment, breeding tools, feed and medication, and the hygiene of practitioners must be improved. The hygiene management standards were divided into different procedures such as the management of farm hygiene and environmental sanitation, facilities and equipment, fish hygiene, feed, medications, water, and the stocking and shipping of fish. For each procedure, we established the management standards, inspection period, inspection procedures, and how to deal with errors that occur, to enable hygiene management by a small number of managers. Additionally, an inspection system and record form to implement an HACCP system were developed to maintain systematic management. The management and inspection of all aspects of the farm were designed to be easily managed by the supervisor.

• Safe Food
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• v.7 no.2
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• pp.16-20
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• 2012

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.77-95
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• 1986

In 1962 the governing bodies of FAO and WHO approved the establishment of a joint FAO/WHO Food Standards Programme, the creation of a jointly sponsored body to be known as the Codex Alimentarius commission to implement the Programme. It can reasonably be claimed that the Commission has assumad the leading role in establishing internation food standards throughout the world. The Codex Committee of Food Hygiene has received much advice and assistance from other international organization which have been working in this field for a number of years. In particular, it has received valuable background documentation from the International Commission on Microbiological Specifications for Foods(ICMSF) which was set up by the International Association of Microbiological Societies(IAMS), and also from the International Organization for Standardization (ISO). Nevertheless, in spite of the information supplied by governments and research bodies in this field, microbiological standards have proved to be a highly controversial subject from the point of view of Codex standards. When it is decided to establish a microbiological standard for a food or class of foods, the following technical and administrative aspects must be considered: 1) The standard should be based on factual studies and serve one or more of the following objectives: (1) to determine the conditions of hygiene under which the food should be manufactured; (2) to minimize the hazards to public health; (3) to measure the keeping quality and storage potential of the food 2) The standard should be attainable under practicable operating and commercial conditions and should not entail the use of excessive heat treatment or the additions of extra preservatives. 3) The standard should be determined after investigation of the processing operation. 4) The standard should be as simple and inexpensive to administer as possible, the number of tests being kept to a minimum. 5) Details of methods to be used for sampling, examining and reporting should accompany all published microbiological standards. 6) In establishing tolerance levels for the permissible number of defective samples, allowance should be made for sampling and other variations due to differences in the laboratory methods. The following additional points should be kept in mind: 1) It is not satisfactory to establish one set of microbiological standards for a miscellaneous group of foods, such as“frozen foods”or“precooked foods”. 2) Microbiological standards should be applied first to the more hazardous types of food on the basis of experience of expected microbiological levels, taking into account variations in composition, processing procedures, and storage. 3) When a standard is established, there should be a definite relationship between the standard and the hazard against which it is meant to protect the public. 4) The sensitivity, reliability, and reproducibility of the sampling and analytical methods should be compared in different laboratories and the methods to be used should be specified in detail as part of the standard. 5) Tolerances should be included in the standard to account for inaccuracies of sampling and analysis. 6) Standards should be applied on a voluntary basis before compliance is made mandatory.

• Journal of dental hygiene science
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• v.14 no.3
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• pp.269-275
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• 2014

Recently, there are lots methodologies to improve the quality of research in medical and public health fields. One of them is to checking a process of research with a reporting guideline before reporting paper. Especially, reporting guideline for randomized controlled trials (RCTs) is the consolidated standards of reporting trials (CONSORT). Therefore, this review describes the latest version of the CONSORT statement, CONSORT 2010, including intent, background, and contents of this. The CONSORT statement comprises a checklist of essential items that should be included in reports of RCTs and a diagram for documenting the flow of participants through a trial. This report guideline aims at providing guidance to authors about how to improve the reporting of their trials. As consulting the CONSORT, authors could be strictly reported about research methods and results. From this review, we expect to elevate the quality of such research about dental hygiene and to establish the foundation for evidence-based dental hygiene.

• Journal of Korean society of Dental Hygiene
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• v.22 no.3
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• pp.199-207
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• 2022

Objectives: The objectives of this study were to find the influential factors of dental hygienists' work environment and level of perception of rights on their retention intention, and to provide basic data for protecting their rights and interests and improving their employment rate. Methods: From June 6 to July 24, 2021, a questionnaire survey was conducted among 214 dental hygienists via an online link. After questionnaire collection, IBM SPSS program (ver. 21.0; IBM Corp., Armonk, NY, USA) was used to conduct frequency analysis, t-test, one-way ANOVA and multiple regression analysis. Results: The significant and positive influential factors of dental hygienists' retention intention were married individuals (p=0.022), fewer working hours (p<0.001, p=0.007), good work environment (p=0.002), higher wages (p<0.001, p<0.001), higher education (p=0.032), and perception of rights in a mid-level (p=0.038). Conclusions: It is necessary to consider wages and welfare equivalent to dental hygienists' work intensity and workload. By regularly educating dental hygienists to increase their perception of rights, expanding an opportunity of participation, and improving their work environment, it will be possible to increase their retention intention and efficiently establish manpower in dental clinics.