• Korean Institute of Interior Design Journal
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• no.38
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• pp.250-257
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• 2003

The purpose of this study is to analyze the varying characteristic factors for residential kitchen remodeling according to contemporary life style. The subjects of this investigation are collected through questionnaire from adult residents who live in Seoul, Korea. The collected cases are analyzed by using Spss-win. By using the vaimax method on the basis of factor analysis, the satisfaction of the actual conditions is under the influence of finished materials & function, sanitary installation, layout, cooling & heating apparatus, day lighting, air conditioning, and safety. The preference of kitchen remodeling Is affected by finished materials, function, environmental equipment, and air conditioning. The Need of kitchen facility is caused by working table, refrigerator, gas range, dish apparatus, and addition function.

• Journal of the Korea Safety Management & Science
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• v.19 no.2
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• pp.81-93
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• 2017

This study aims to investigate laws and standards(including technical guidelines) related to safety criteria for 22 kitchen machines frequently used in commercial kitchens. The study was based on literature survey, interviews with charge persons in kitchen machines manufacturing companies, cafeteria providing group meals and relevant association, and web surfing. The results showed that there are two types of safety criteria such as legally forced ones by laws and optional ones by national industrial standards or technical guidelines. High pressure safety control act, safety control and business of liquefied petroleum gas act and city gas business act prescribed gas use apparatus safety criteria, rational energy utilization act did those of pressure vessel such large rotary caldron, industrial health and safety act did those of food processing machinery, and electrical appliances safety control act did those of electrical kitchen appliances. Compulsory or optional standards or guidelines related to safety criteria for kitchen machines were presented by 22 kitchen machines. Safety devices shown in the laws, standards and guidelines were also summarized by kitchen machines and their risk factors.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.93-94
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• 2003

In recent, there are many report about nonthermal disinfection using electorlyzed water, Also, foodborne illnesses associated with pathogenic bacteria such as Listeria monocytogenes and Escherichia coli O157:H7 have raised concerns about the adequacy of disinfectants (Kim et at., 2000). Foodborne pathogens in vegetables and kitchen apparatus are not easy to disinfect but also hard to use chemical compounds for disinfection. (omitted)

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.776-781
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• 2010

The properties and bactericidal activities of strongly acidic electrolyzed water (SEW) against food-borne pathogenic bacteria, vegetables and kitchen apparatuses were investigated. The available chlorine concentration, pH and oxidation reduction potential (ORP) of SEW were $35{\pm}1.2\;ppm$, $2.3{\pm}0.2$, and $1,140{\pm}20.4\;mV$, respectively. Five strains of food-borne bacteria with initial cell number of 7.00 log CFU/mL were not detected except Bacillus cereus after treatment with SEW for 60 sec. The numbers of Bacillus cereus were reduced to 2.08{\pm}1.00 log CFU/mL at the same condition. In vegetables, SEW treatment after washing strongly in alkalic electrolyzed water (AEW) showed better bactericidal effects than SEW only. The viable cell on stainless steel bowl ($3.86{\pm}2.49\;\log\;CFU/100\;cm^2$) and cup for water ($2.40{\pm}1.80\;\log\;CFU/100\;cm^2$) were not detected by SEW treatment (35 ppm of available chlorine concentration) for 30 sec, but survival of more than 1.00 log CFU/$100\;cm^2$ of viable cell was shown by washing of sodium hypochlorite solution at the same condition. On the other hand, the coliform group bacteria ($5.08{\pm}4.00\;CFU/100\;cm^2$) were detected on rubber globe only, and more than 2.00 log CFU/$100\;cm^2$ of viable cell and coliform group bacteria on it survived, though it was washed with flowing SEW for 30 sec.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.186-198
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• 2000

The quality of the management of sanitation in food service establishments (school lunch programs, hospital patient food services, and commercial catering food services) in Korea was reviewed and evaluated, and ten strategies fur future improvement were suggested. They were: (1) An increase of qualified manpower and improvement of the professional training of the staff; (2) Obtaining special facilities exclusively for food service; (3) Improvement of facilities especially the kitchens; (4) Improvement of policy fur procuring raw materials and being assured of their quality by designing some standards and specifications for the raw materials to be purchased; (5) Production and use accurate and reliable kitchen apparatus and instruments; (6) An increase of the laboratory apparatus and instruments for inspection and evaluation of the sanitary level of raw materials and food service environments; (7) Enforced improvement of personal hygiene of the staff; (8) Use of a variety of methods in sanitary education and training; (9) Actively inspect the quality of imported foods; (10) Strengthening the research and accumulation of background data regarding sanitation management. There is a long process from the production of food to eating. The cooking process is the ultimate end of preparation of food before eating. This process sometimes increases the occurrence of food-borne diseases if we mishandle the food, even we obtained safe food. The process can also remove health hazards and reduce the risk from the hazards if we handle the food well although we have unsafe foods. This means the cooking process is a major key to preventing food-borne diseases. The concepts of hazard analysis critical control point (HACCP) should be applied and practiced in food service establishments in Korea as soon as possible.

• Journal of Families and Better Life
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• v.23 no.6 s.78
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• pp.67-77
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• 2005

The purpose of this study was to evaluate the accessibility of existing multi-household multi-studio type house for developing Senior Congregate Housing. At present, in Korea, 'the Act of Promotion of Convenience and SEcurity for Disabled, Aged, Expectant Mothers, etc.' is applied to only public facilities. Therefore, this study evaluated 7 units -2 multi-household house and i multi-studio type house- in order to grasp the problems caused if the aged would dwell in that type of house, by the items of 'manual for improving the residency of the disabled' which was stipulated by the act above. The data was collected from May to June, 2005. The results were as follows: Firstly, the main entrances, exits and width of stairways had narrow spaces, the handles and bars did not conform with the terms presented in the manual above. Front doors should be opened like a bay for wheelchair use. Secondly, additional lighting apparatus and furniture should be added properly Thirdly, there were several inconformity to the manual for bathroom: improper handles, inadjustable washing-stands, unavailable spaces in front of toilet bowls, and out-of-place showers and taps. Finally kitchen cabinet design improper for wheelchair user. In conclusion, accessibility of existing multi-household or multi-studio type house was not good enough for the aged reside in. Those insufficiencies suggest that more specified standards to enhance accessibility to develop senior congregate housing should be added.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.586-592
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• 2015

This study was performed to determine optimum approaches for control of microorganisms in school refectories and kitchens. A reduction of more than 5.0 log CFU/mL was noted for Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Streptococcus mutans after treatment with 5 ppm ozone water for 60 s. Treatment of different vegetables with ozone water for 5 min showed bactericidal effects with 2-4 log reduction of viable cell number; the bactericidal effects differed according to the kinds of vegetables. The viable cell number on kitchen apparatus and tableware was not detected by ozone water treatment for 60 s. In addition, the count of the bacteria floating in the air in refectories and kitchens decreased 2.0 log CFU/1,000 L air to 0-1 CFU/1,000 L air on treatment with 45 ppm ozone gas for 12 hr. Therefore, ozone water and ozone gas may be good candidates as antimicrobial agents that can be used to improve sanitary conditions in school refectories and kitchens.