• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.75-86
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• 2007

This study was carried out to find out the effect of food hygiene awareness on kitchen employees' performance in the banquet cuisine of five-star hotels in Seoul. 279 kitchen employees were asked to fill out the questionnaire, and the collected data were analyzed by SPSS package(version 11.0). First, results of analysis on food hygiene showed that there were four factors, each respectively named as, food security regulations, food storage, period of circulation of food, and food safekeeping. Second, after analyzing each item in whole according to each of the factors, the average degree of priority on food hygiene in general was 4.52. Results according to each of the elements showed that food security regulations(4.56) and period of circulation of food(4.55) were considered as a priority. After analyzing the difference between the degree of priority and degree of performance according to each of the factors, it was found out that the latter was significantly lower than the former in all factors. Third, after analyzing the difference of food hygiene priority in accordance with general characteristics, statistically significant difference was only shown in education(F=3.308, p<0.05) and class(F=4.418, p<0.01). Fourth, after analyzing the difference of food hygiene performance in accordance with general characteristics, the only significant difference was found in food security regulation of education(F=4.418, p<0.01) and food security regulation of class(F=3.859, p<0.01). Fifth, after analyzing the effect of cook's awareness of priority on food hygiene on the degree of performance, it was found out that the awareness of priority on food hygiene had a positive effect(+) on the degree of performance. Therefore, we can conclude that as kitchen employees recognize the priority on the food hygiene better, their degree of performance was higher.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.157-171
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• 2012

This study was performed to approach Korean food proverbs from the stance of food ethics. Both modern principles and traditional principles of food ethics were applied to select proverbs. The modern principles include a respect for life, justice, environmental preservation, and the priority of safety. The traditional principles were longevity and good health, poverty (escaping) and wealth (pursuing), eating luck and fortune, priority of food, virtue, and taste and quality (economics). All the principles except environmental preservation and the priority of safety have adequate food proverbs, since environmental disruption and food safety were not serious issues in the past.

• Environmental Analysis Health and Toxicology
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• v.25 no.1
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• pp.41-55
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• 2010

The aims of this study were to develop the suitable "system software" in chemical ranking and scoring (CRS) for the food hazardous chemicals associated with environmental emission and to suggest the priority lists of food contamination by environmental-origined pollutants. Study materials were selected with reference to the priority pollutants list for environment and food management from domestic and foreign research and the number of study materials is 103 pollutants (18 heavy metals, 10 PBTs, 10 EDs, and 65 organic compounds). The Food-CRS-Korea system consisted of the environmental fate model via multimedia, transfer environment to food model, and health risk assessment by contaminated food intake. We have established that health risks of excess cancer risks, hazard quotients (HQs) by chronic toxicity and HQs by reproductive toxicity convert to score, respectively. The creditable scoring system was designed to consider uncertainty of quantitative risk assessment based on VOI (Value-Of-Information). The predictability of the Food-CRS-Korea model was evaluated by comparing the presumable values and the measured ones of the environmental media and foodstuffs. The priority lists based on emissions with background-level-correction are 15 pollutants such as arsenic, cadmium, and etc. The priority lists based on environmental monitoring date are 17 pollutants including DEHP, TCDD, and so on. Consequently, we suggested the priority lists of 13 pollutants by considering the several emission and exposure scenarios. According to the Food-CRS-Korea system, arsenics, cadmium, chromes, DEHP, leads, and nickels have high health risk rates and reliable grades.

• Korean Journal of Community Nutrition
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• v.13 no.4
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• pp.531-539
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• 2008

The purpose of this study is to examine how nutritionists, principals and parents evaluated the importance and priorities of different selection factors for food materials suppliers in an attempt to suggest how to ensure the best supplier choice, since the selection of the best supplier was mandatory for the successful TQM of school food services. This study especially aims to develop priority alternatives based on relative rather than absolute assignments on selection of suppliers for school food service materials. To apply AHP, the selection factors of a food materials suppliers were grouped into five categories, which included quality, service, reliability, hygiene and price. And the five categories involved 28 elements. As the result, quality was considered most crucial on the whole, followed by service, reliability, hygiene and price; and food labeling in the category of quality evaluated as that of first priority in the totality evaluation elements.

• Journal of Food Hygiene and Safety
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• v.21 no.3
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• pp.164-170
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• 2006

Asian Branches of International Life Science Institute (ILSI), i.e. China, India, Japan, Korea and South East Asian Region, identified five key public health issue priorities of each region and compared the results. In case of China, India and South East Asian countries (Indonesia, Malaysia, Philippines, Thailand etc. ASEAN countries), communicable diseases were the first priority issue, while elderly issue and food safety were prime issues for Japan and Korea, respectively. Malnutrition was the second priority issue for India and ASEAN countries, whereas non-communicable disease like cancer and degenerative diseases was for Korea and China, and obesity far Japan. Typical issues were smoking for China, nutrition education for China and Japan, biotechnology aiming GMO for India, and functional food causing health claim problem for Korea and Japan. Although the priority varied with the socioeconomic situation of each county, food and water safety recorded the highest priority of all the countries. The key public health issues of Korea were discussed in detail.

• Food Science and Industry
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• v.49 no.2
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• pp.83-97
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• 2016

This review was performed to outline the food ethics to the professionals in the field of food science and industries. Food ethics is the ethics or ethical consideration concerning food; while, the keywords of food ethics are a life, happiness and the wisdom. The ultimate goal as well as the first principle of food ethics is a sustainable living of human race. In order to reach the goal a coexistence of humans and nature, coexistence of humans and humans, and the fulfillment of essential requirements of a food are needed. The needs yield six categorical imperatives such as a respect for life, preservation of nature, distributive justice without deception or fakes, prior consideration of consumer, moderation and balance neither overs nor shorts, and the assurance of safety. The core principles corresponding to the categorical imperatives include a respect for life, environmental preservation, justice, priority of consumer, dynamic equilibrium, and the priority of safety. The core principles approach is a simple, clear, and practical method in solving ethical issues. The code of food ethics is also based on the core principles.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.445-458
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• 2012

This study was conducted to approach the Korean new food words for the years 1994-2005 from the stance of food ethics. The new food words were categorized into food industry, foodstuffs, cooking, various foods, processed foods, distribution, and consumer health. The principles of food ethics applied to new food words include a respect for life, justice, environmental preservation, priority of safety, and dynamic equilibrium. Seventy percent of new food words were ethically neutral, while 30% had significant ethical meaning. There were more words with a negative ethical meaning than with a positive one. All of the principles, except respect for life, could be successfully applied to new food words. Dynamic equilibrium was the most appropriate principle for the new food words, followed by a priority for safety, justice, and environmental preservation. The results of this study implied that moderation and balance is required in our modern dietary life.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.356-365
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• 2012

There have been growing concerns among people about food safety due to insufficient information on foodborne pathogens. In this study, we developed a risk priority of 15 foodborne pathogens. For the priority determination we collected risk profile criteria information from CODEX Alimentarius Commission and developed countries. The basis for criteria we selected from information of surveillance were frequency and severity of disease, frequency of consumption and probability of cross-contamination. We also considered foodborne pathogens which have been managed in developed countries though those pathogens are not currently managed appropriately in Korea. Priorities were divided into three groups following these consideration. The first priority group includes Norovirus, pathogenic E. coli, Salmonella spp, Clostridium botulinum and Listeria monocytogenes. The second priority group includes Vibrio parahaemolyticus, Stapylococcus aureus, Campylobacter jejuni and Bacillus cereus, and the third priority group includes Clostridium perfringens, Yersinia enterocolitica, Shigella spp, Cronobacter sakazakii and Hepatitis A virus. Our results could be applied to prevent foodborne illness from fresh produce.

• Journal of the Korean Dietetic Association
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• v.21 no.1
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• pp.25-36
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• 2015

In this study, we attempted to improve hospital food delivery service quality and customer satisfaction by using FMEA (Failure Mode and Effect Analysis), which is applied to the quality control of products in manufacturing plants. Subjective food delivery service quality improvement was judged based on a 5-point likert scale. Traditional FMEA uses an RPN (Risk priority number) to evaluate the risk level of a component or process. The RPN index was determined by calculating the product of severity, occurrence, and detection indexes. In our results, total RPN value (P<0.01) significantly decreased after FMEA introduction, whereas customer satisfaction (P<0.001) and food delivery service quality (P<0.001) significantly increased. Specifically, foodservice errors (P<0.01) and loss cost (P<0.01) were significantly improved by FMEA introduction. Taken together, we suggest that FMEA reduces critical activities and errors in foodservice delivery caused by simple priority selection.

• Journal of the Korean Society of Safety
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• v.39 no.1
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• pp.16-26
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• 2024

This study aims to introduce a method for risk assessment analysis aimed at preventing electrical fires within the manufacturing industry. Initially, we provided a functional block diagram illustrating the electrical equipment employed in various processes within a food manufacturing company in Chungcheongbuk-do. Subsequently, we categorized the components of each machine outlined in the functional block diagram and determined the priority of failure for each classified component. Upon implementing the model in the frying process of the food manufacturing company, specific components, including MC, motor, mixer heater, electric wiring, and terminal block, exhibit a risk priority number (RPN) of 40 or higher. This identified an electrical issue within the manufacturing process and environment. Consequently, we propose a methodology to identify latent failure modes that could escalate into fires or systemic issues if not promptly addressed. It is essential to note that while the FMEA presented in this study may not immediately impact food manufacturing, its applicability extends to various workplaces.