• Journal of Korean society of Dental Hygiene
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• v.11 no.6
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• pp.939-949
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• 2011

Objectives : The purpose of this study was to examine the job awareness of dental hygiene students about a dental hygienist, what duties they wanted to do as dental hygienists, their awareness of college courses related to the job performance of dental hygienists and whether they viewed the courses as what's most widely utilized for the clinical job performance of dental hygienists. It's ultimately meant to help provide good education for dental hygiene students to have the right understanding of dental hygienists and bolster their professionalism. Methods : The subjects in this study were 301 dental hygiene students in four different colleges located in the metropolitan area. A survey was conducted to find out their satisfaction level with the department of dental hygiene, personal characteristics, awareness of college courses and awareness of the duties of dental hygienists. Results : The group of students who deemed the life span of the dental hygienist occupation to be long put more significance on the college courses that should focus on job performance. As for the relationship between their personal characteristics and awareness of the college courses, their satisfaction or dissatisfaction with the department and their ideas on the life span of the occupation made significant differences to that. The group of students who considered the life span of the occupation to be longer thought that the college courses would be more linked to the duties of dental hygienists and their job performance and should be given more weight, and there were significant differences among them in their view of the life span of the occupation and awareness of the college courses that should be given more weight(p<.05). Their view of how much the college courses would be linked to the duties of dental hygienists had a statistically significant correlation to that of the college courses that should focus on the clinical job performance of dental hygienists. Conclusions : The above-mentioned findings suggest that as part of the regular curriculum, the kind of education that aims at boosting the professionalism and job performance of dental hygienists as experts should be provided for dental hygiene students to build the right values as professional dental hygienists.

• Journal of Korean society of Dental Hygiene
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• v.16 no.6
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• pp.1057-1066
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• 2016

Objectives: The purpose of the study was to investigate the correlation between personal temperament, dental visit, and dental fear among adults. Methods: A self-reported questionnaire was completed by 400 adults visiting dental clinics from April to June, 2016. The questionnaire consisted of general characteristics of the subjects, dental fear, and temperament. Data were analyzed by t test, chi-square test, chi-square test, and pearson's correlation analysis using SPSS v. 23.0. Results: The first impression of dental clinics had an impact on dental fear (p<0.001). The negative image on the dental clinics increased dental fear of the visitors. There was a significant difference between the purpose of dental visit and dentla fear. Conclusions: The positive image of the dental clinics can solve the dental fear due to treatment in the adults. The dental consumers should try to have the comfortable attitude toward dental clinic in case of visit.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.249-261
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• 2008

This study was carried out to investigate the children's knowledge, attitudes and practices of food safety. A total of 355 data were collected from elementary school students. The concern of food safety was moderate in 5 point Likert scale and relatively high correlated with food safety knowledge(r=0.571) and education(r=0.534). The experience and knowledge of terminology on food safety were estimated. The level of food safety was classified into 5 groups and the consideration of food purchase was classified into 3 groups by factor analysis. A few children were aware of the food safety knowledge and could hardly understood English terminology. And the food safety practices were surveyed, and most of children checked with expiration dates and packaging conditions of food. Personal hygiene practice of children was significantly affected by gender, self hygiene evaluation and the knowledge level of food safety. Providing more food safety information affects personal hygiene and the practices of food purchase, so educational programs on food safety for children were required.

• The Journal of Fisheries Business Administration
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• v.43 no.3
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• pp.59-73
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• 2012

This study has the purpose to examine the effects of hygiene factor(job environment factor) and motivation factor(job motivation factor) of seamen on satisfaction, turnover intention and organizational commitment. To that end, with the scope of study subjects limited to coastal waters seamen, positive analysis was done through literature study and questionnaire analysis, and focus was given to the prospect of acquiring seamen by change of outside environment. Results of analyzing the factors affecting coastal waters seamen satisfaction, turnover intention and organizational commitment were as follows. First, the factors that affect satisfaction significantly are personal relationship and willingness to participate. Second, the factor that affects turnover intention significantly is employment stability. Third, the factors that affect organizational commitment significantly are personal relationship and willingness to participate.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.747-755
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• 2006

This study evaluated the microbiological hazard of three Korean rice cake products (Gaepidduk, Injulmi, Julpyon). Microorganisms testing was conducted in various phases of the product flow of Korean rice cakes preparation, food equipment, environment work and cook employees at small scale. The results showed the presence of redbean paste, soybean powder and oil at levels as high as $10^5$ CFU/g on the hazard analysis of rice cakes ingredients. High levels of coliforms were detected in Julpyon products after 24 hr. and on the cooker's aprons. Clinical bacteria were not detected in any of the rice cakes. We concluded that there is a strong requirement for education related to personal hygiene for the production of hygienic rice cake products and for the publics health.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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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.

• Journal of The Korean Society of Integrative Medicine
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• v.12 no.3
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• pp.213-225
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• 2024

Purpose: The purpose of this study is to examine the current status of hygiene education for hotel chefs, in terms of the level of performance and importance of food hygiene inspections, as well as hygiene practices related to food cooking, storage, personal hygiene, and facility environment. We aim to identify what areas of education require priority improvement and derive implications. Methods: A survey on hygiene status, importance, and performance was conducted among 289 chefs working in six luxury hotels in Busan, South Korea. Frequency analysis and cross-analysis were conducted to evaluate the current status of hygiene education, while Borich Needs analysis was conducted to evaluate its importance and performance. The areas needing priority improvement were identified using the Locus-for-Focus model. Results: First, the most common frequency of hygiene education was once or twice a year. Participants who were older and with more years of experience were more likely to participate in annual training. Second, based on the degree of discrepancy between importance and performance and the results of Borich Needs analysis, the areas needing the highest priority were food inspection and hygiene. Third, according to the results of applying The Locus for focus model and visualizing it as a portfolio in a 2 ', 'Chopping boards and knives are frequently washed, sterilized and dried', 'Wash your hands with soap before starting cooking', 'Perform regular quarantine and disinfection to prevent pest invasion'. Conclusion: This study contributed to the understanding of the current status of hygiene education for chefs working in luxury hotels and confirmed the importance of hygiene management. Future research should aim to develop a more comprehensive hygiene education program by including participants from a more diverse pool of hotels and restaurants. This will significantly improve the hygiene management practices of chefs, thereby helping to prevent food hygiene-related accidents.

• Journal of Preventive Medicine and Public Health
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• v.51 no.4
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• pp.196-204
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• 2018

Objectives: To determine urinary mercury levels in e-waste workers in Southern Thailand and the airborne mercury levels in the e-waste shops where they worked, to describe the associations between urinary and airborne mercury levels, and to evaluate the prevalence of mercury exposure-related health effects among e-waste workers. Methods: A cross-sectional study was conducted by interviewing 79 workers in 25 e-waste shops who lived in Nakhon Si Thammarat Province, Thailand. Information on general and occupational characteristics, personal protective equipment use, and personal hygiene was collected by questionnaire. Urine samples were collected to determine mercury levels using a cold-vapor atomic absorption spectrometer mercury analyzer. Results: The e-waste workers' urinary mercury levels were $11.60{\mu}5.23{\mu}g/g$ creatinine (range, 2.00 to $26.00{\mu}g/g$ creatinine) and the mean airborne mercury levels were $17.00{\mu}0.50{\mu}g/m^3$ (range, 3.00 to $29.00{\mu}g/m^3$). The urinary and airborne mercury levels were significantly correlated (r=0.552, p<0.001). The prevalence of self-reported symptoms was 46.8% for insomnia, 36.7% for muscle atrophy, 24.1% for weakness, and 20.3% for headaches. Conclusions: Personal hygiene was found to be an important protective factor, and should therefore be stressed in educational programs. Employers should implement engineering measures to reduce urinary mercury levels and the prevalence of associated health symptoms among e-waste workers.

• Journal of the Korean Dietetic Association
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• v.9 no.4
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• pp.273-277
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• 2003

The purpose of this study was to examine sanitation management practices of restaurant managers for the training needs analysis. A total of 26 restaurant managers participated in this study. A check list was consisted of three parts : facility, personal, and food hygiene. Two observers and one manager evaluated the same check list at same time and the results were compared. The results of this study suggested that most restaurants have needed for re-training programs in the view of facility, personal, food sanitation practices. Specially, proper washing and sanitizing methods for hands and utensils, proper cooking and holding temperature, and proper storing methods were needed to be trained. Based on this study, most independent restaurant managers in Cheonan were aware of training, but they had no effective training program manuals. Results of this study implicated that dietitians have new opportunity for consultants of independent restaurants in the region because they have practiced sanitation management manuals.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.6 no.2
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• pp.222-248
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• 1996

This study was designed to survey misused expression in 37 KS (Korean Industrial standards) related to personal protective equipment. The results were as follows: 1. One hundred and twenty five misused expressions were found - 44 expressions were used illogically (35.2 %). 80 expressions were wrongly described (64.0 %) The types of illogically misused are: 10 illogical cases, 4 cases of a wrongly designated provision when cited, 12 cases of the lack of provisons for KS, 7 cases of a inappropriate uses of units, 8 cases of an overlapped sizes between standards. - The types of expressions wrongly described are: 30 cases of confusion in using an terms, 4 case of making an error when proofreading, and 29 cases of choosing words not appropriate to describe technical standard, 18 cases of unclear provisons due to missing phrases and terms, and 11 cases of provisons described differently from original intended purposes. 2. There is one case, where the same standard is categorized as two different names. There are three major causes of the misused expressions as seen from the following summary: - Imitated the developed countries' standards without filtering them by considering domestic law and ocher KS standards. - Tended to create each definition for each standard instead use of the basic standard. - Insufficiency of synthetic examination to the correlation between standards.