• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.303-308
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• 2015

The objectives of this study were to investigate the microbial contamination level of domestic kitchen environments and to provide information to improve food safety in 50 domestic house kitchens located in Seoul, Incheon, and Gyeonggi-do. Dishcloth, chopping board, and refrigerator swabs were examined for the presence of coliforms, Salmonella spp., Campylobacter jejuni/coli, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. The means and standard deviations of coliform counts for dishcloths was $4.8{\pm}1.84log\;CFU/100g$, chopping boards, and refrigerator drawers were $4.04{\pm}1.53$, $4.11{\pm}1.65log\;CFU/100cm^2$, respectively. Salmonella spp. and Campylobacter jejuni/coli were not detected in all samples. E. coli were detected in 3 on the dishcloths and 1 of 50 samples in the refrigerator drawer. Listeria monocytogenes was detected in the drawer of the refrigerator in 2 of 50 samples. In the case of Staphylococcus aureus, the detection on dishcloths, chopping boards, and drawers in refrigerators was 21, 12, and 14 of 50 samples, respectively. The results of microbiological tests of domestic kitchen utensils can be used to emphasize the importance of the sanitary conditions in domestic kitchen environments.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.66-73
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• 2004

This study was performed to assess the microbiological quality of kimbap (rice balls rolled in laver) prepared in two conditions (normal condition or clean, sanitized condition) and to support a practical application to identify critical control points (CCPs) in the preparation and cooking processes of kimbap. Kimbap, raw materials of kimbap, utensils (knives, cutting board, and kimbal which is made of bamboo), and hands of food handlers were examined microbiologically. Airborne microbes in the kitchens were also evaluated. Escherichia coli, Salmonella and Staphylococcus aureus were not detected in all samples. The aerobic bacteria and coliform bacteria levels of all samples in clean, sanitized condition were much lower than those in normal condition. More aerobic bacteria and coliform bacteria were counted in unheated raw materials of kimbap than in heated raw materials. In both conditions, the levels of airborne microbes of the kitchens were satisfactory. The aerobic bacteria and coliform bacteria of kimbap prepared in clean, sanitized condition were one hundredth levels of those of kimbap prepared in normal condition. However, fecal coliforms were detected even in the kimbap prepared in clean, sanitized condition. The results indicate that microbiological contamination of kimbap may be mainly originated from the contaminated unheated raw materials, utensils, and hands of food handlers, and also possible cross-contamination during preparation. The CCPs for kimbap preparation and cooking were handling of unheated raw materials, cleaning and sanitizing utensils, and hand washing of food handlers.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.33-40
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• 2015

For the globalization of Korean food restaurants, the kitchens should be equipped with proper ventilation systems and space to keep clean and ensure food safety. This study aimed to examine the ratio of kitchen to total space of restaurant and the suitability of the ventilation systems employed at Korean food restaurants. Data were collected by on-site survey of 12 Korean foods restaurants in Seoul. Length and width of the restaurants were measured with scale. Temperatures and air velocity around the heating equipment, working area, and hood were measured with a thermal imaging camera anemometer and thermometer. Statistical analyses were conducted with the SPSS program. The average space of the restaurants was $25.7m^2$. The ratio of kitchen to space was 0.22 for restaurants sized $32m^2$, 0.28 for $33-66m^2$, 0.21 for $66.1-99m^2$, 0.16 for $99.1-148.5m^2$, and 0.35 for those above $148.5m^2$. Average maximum and minimum air velocity around the hood were 0.28 m/sec and 0.22 m/sec, respectively. Under these conditions, the temperature of the working area was $41^{\circ}C$, presenting an uncomfortable indoor temperature for kitchen employees to work. When classifying 3 groups based on the minimum and maximum air velocity, the temperatures near the cooking area and in the hood of the restaurants showed significant differences among the three groups. When the maximum air velocity was over 0.3 m/sec, the temperature of the cooking area was as $30.1^{\circ}C$, showing a significantly lower temperature (p<0.01). Based on these results, the kitchen space rate of 0.25 to the total space and a ventilation system maintaining a maximum air velocity over 0.3 m/sec were recommended for ensuring the food safety of Korean foods restaurants sized 66 to $99m^2$.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.943-956
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• 2007

This study was conducted to assess the current status of food safety/sanitation training programs, including HACCP, for kitchen and hall employees at major hotels, as well as how differently the training can affect the employees' recognition and performance of food safety/sanitation management in areas related to the facility, food, and their personal hygiene. A questionnaire for assessing the recognition and performance of sanitation management was developed and distributed to 430 employees currently working in the kitchens and halls of 5 hotels located in Seoul, Korea. A total of 324 questionnaires (kitchen: 138, hall: 186) were subjected to frequency analysis, chi-square tests, one way ANOVA, and Pearson correlation analysis using SPSS/windows software. Ninety-one percent of the respondents had received food safety/sanitation training, which was conducted by a hygienist or a cook once a month. However, only 55% of the respondents had HACCP training. The employees that did not have HACCP training had lower recognition scores than those who had HACCP training, especially in the washing procedures for tablewares, handwashing tools, cross contamination, reheating, and HACCP definitions. Trained, full-time employees received significantly higher recognition and performance scores than untrained, contract, or part-time employees. Significant differences in the recognition and performance scores were found among the employees of the 5 different hotels, indicating various levels for the outcome of their sanitation training. In addition, Pearson's correlation analysis confirmed that the recognition and performance scores were significantly correlated (r=0.473, p<.001). This study indicates that hotel foodservice employees must receive systematic food safety/sanitation training, including HACCP, which provides the foundation for safe foodservice operations.

• Journal of the Korean housing association
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• v.27 no.2
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• pp.33-42
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• 2016

Over the course of time, changes occur in family composition and members, and such changes impact housing life as well. In contrast to shared housing structures such as apartments, detached houses show a greater variety of changes to interior spaces such as family composition, rural area, natural environment, and modernization. The purpose of this study is to examine the change and factors in interior spaces in detached houses of rural area. Out of 40 houses studied in a 1995 survey, 23 showed changes when studied again in 2015, and 13 were selected for final analysis. This study indicated that at the time of the survey in 1995, two aspects of change occurred which showed in interior space only and internalization through interior-specific additions and improvements. An analysis of interior changes demonstrated there was significant change in kitchens, multipurpose rooms, and other spaces focused on housework and homemaking. Internalization through interior-specific is showed in balcony. As family member is increasing, it is intended to be increasing size of interior space; however, it is showed to increase size of interior space in the step that family member is reducing. It is reason that more spaces are needed when their children whose the old are living in detached houses of rural area are visited.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2009.11a
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• pp.49-54
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• 2009

Despite the steady effort of kitchen furniture industry, consumers' complains never seem to decrease. The common storage problem of the houses of different sizes(20 pyeong, 30 pyeong, and 40 pyeong) was the dificiency of storage area and inadequate shelf division. It implies that such dificiency in kitchens is not because of the size of storage area, but because of such a great diversity of kitchenware and lack of studies on these items. The purpose of this research is to provide the checklist of the variety and quantity of stored kitchenware in researched area and easily adopt it to the kitchen furniture design. Studied household in average hold 239 types and about 890 items. The size of residence did not effect the number much. The first step of making the checklist is to categorize items into 9 biggest categories considering the usage of items and in which step of the preparing food the item was used. Second step is to categorize the items into 31 smaller categories reflecting the shape of items, the storage style and the place of storage. Third step is to sort the items into smallest categories by the frequency of use, storage type, and additional capacity of an item. Even when items are sorted into the same higher level of categories, the frequency of use caused storage area to differ. Also, storage style of an item differed according to the storage area. Based on these factors, we listed items in detail and made the checklist.

• Journal of the Korean housing association
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• v.22 no.6
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• pp.21-30
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• 2011

This study examined details and characteristics of prizewinning plans of housing competition promoted by korean architects group in 1946. The competition were held for the first since Liberation of Korea, and had practical purpose to construct houses to solve severe shortage of housing. This study found common trends of housing plan by prizewinning architects, analyzing architectural characteristics of prizewinning plans. Architects pursued western style living for renewed living conditions of people, planning precedent houses to put reception room at the heart of dwelling spaces and centralize them using entrance hall or corridor for traffic lines. Also, they arranged reception room and family room facing to the south and placed lavatory or bathroom inside of houses for hygiene. Kitchens were finished with wooden floor to keep same level of reception room and equipped with sink, kitchen table, pantry for convenient housekeeping. The result of competition become a basis of constructing houses by housing administration in 1947, and more important foundation for planning typical public houses of national housing corporation.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.1
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• pp.137-158
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• 2004

This study was carried out to analyze the actual situation of placement and to suggest concrete contents for the improved placement. Through literature reviews and empirical analysis, the followings are to be concluded. Firstly, the necessity of the placement are fully perceived by students and people working at culinary part in hotels. Both sides acknowledge that the placement is needed for the. better understanding of operations related to culinary art in a hotel. However, on the efficiency of the placement there is a big disagreement between them. Most of students participating placement programme have had a tendency to work with culinary staff without concrete training manuals and programmes. In addition, it was found that being exposed to different F&B outlets and kitchens is useful to get a variety of operational experiences. Secondly, as shown from the questionnaire regarding the importance of place, all the students who were asked marked more than 3.0 on the Likert Scale. Especially to the questions such as kitchen organization, job descriptions, safety and hygiene, seasonings, taste, vegetables and fruits, the average was above 3.6 which si the highest. As for the kitchen staff, the average was above 3.0, which imply that they also consider a placement important. The part showing the highest average were food safety and hygiene, dealing with kitchen equipments, appliances and knives. In conclusion, appropriate and concrete placement manuals are to be provided for students and hosting hotels in order to obtain educational accomplishments when implementing placement programme.

• Journal of the Korean Institute of Rural Architecture
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• v.17 no.4
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• pp.57-65
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• 2015

In contrast to apartments, detached houses offer the possibility of more than one entrance connecting interior and exterior spaces. This study examines the location, function, and use of second doors in detached houses in rural areas. The study employs survey and interviews conducted in 2015, focusing on 18 detached houses among 40 houses previously surveyed in 1995. In 1995, 21 second doors were found, while in 2015, 19 were found. The study led to the following conclusions. First, most houses did have second doors installed by 1995 or 2015. Second doors tended to be installed in kitchen and utility rooms. The function of second doors was most closely connected to the kitchen because utility rooms were placed adjacent to kitchens. Secondly, changes in the use and number of second doors were changes in family life cycle and composition, the need for new equipment facilities, the use of new architectural materials, and the installation of new second doors for extension of space. Finally, exterior spaces accessed by second doors tend to be a meeting of semi-interior or semi-exterior space and exterior space only. Those spaces tended to be designed for kitchen fixtures or to support kitchen activities.

• Advances in environmental research
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• v.1 no.4
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• pp.277-288
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• 2012

This study investigated exposure to air pollutants in rooms in low-income houses at Shomolu (R1), Mafoluku (R2) and Mushin (R3) in Lagos state. The concentrations of most measured exceeded limits of Illinois Department of Public Health (IDPH) for indoor air quality. Air quality index (AQI) in rooms studied was unhealthy for sensitive people in terms of CO, unhealthy in terms of $SO_2$ and very unhealthy in terms of $NO_2$ while moderate air quality was obtained in terms of $PM_{10}$ in most rooms. High concentrations of carbontetrachloride, formaldehyde and xylene measured could have been responsible for some of the health complaints of the occupants. Factor analysis shows that cooking with kerosene, use of gasoline generator and insecticide were the major contributors to indoor air pollution in these rooms. Therefore, there is need to urgently tackle poverty as all affected by these pollutants were poor who live in substandard houses without kitchens.