통합 검색 | Korea Science

조승용
- 식품과학과 산업
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- 제50권3호
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- pp.51-59
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- 2017
Due to the nature of HMR food that is susceptible to contamination, its safety management is becoming more important. The relevant food types in food code corresponding to HMR foods are addressed, and the criteria for hygiene indicator bacteria and food poisoning bacteria, and storage and distribution standards according to the product type were presented. The government's safety management for HMR foods is basically carried out through the Food Sanitation Act. Those who intend to do HMR business must complete business registration or declaration, hygiene education, health examination of employees, and comply with legal obligations such as HACCP application. The government confirms compliance with legal requirements through hygiene inspection and monitoring inspection of products. However, the safety of HMR foods is not realized by the safety management system alone. A food safety culture should be established in which industry workers and consumers carry out actions to ensure food safety.
https://doi.org/10.23093/FSI.2017.50.3.51 인용 PDF KSCI

Lee, Joo-Yeon;Kim, Jeong-Weon
- Food Quality and Culture
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- 제2권1호
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- pp.48-54
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- 2008
The purpose of this study was to evaluate the elementary students' knowledge, attitudes, and practice for food hygiene and safety. A self-administered questionnaire was developed and offered to 375 elementary school students throughout the Seoul region. The results of the survey were as follows: First, the knowledge, attitudes, and practice were not at satisfactory level. The scores of children's knowledge, attitudes, and practice were 67.42%, 3.83, and 3.81 out of 5 point scale, respectively. Second, knowledge, attitudes and practice levels were significantly different according to demographic characteristics. The lower grade-students had significantly higher scores for knowledge (p<.05), attitudes (p<.05) and practice (p<.01) than higher gradestudents, suggesting that food hygiene and safety education is more effective in younger students or that repeated education is needed for higher grade-students. Third, knowledge, attitudes and practice levels were significantly correlated each other. These results suggest that the education programs for food hygiene and safety should be developed for, as well as implemented in, lower elementary school grades.
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이광용;박승현;이나루;권은혜;이용학;최정근;유기호;박정선;정호근;신용철
- 한국산업보건학회지
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- 제10권1호
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- pp.93-103
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- 2000
The purpose of this case study is to report a case of lung cancer with exposure to welding fumes of welders in Korea and to demonstrate the causal relationship with exposure to welding fumes, especially with nickel and hexavalent chromium. The case is 47 years old, and had been engaged in welding, gas cutting, grinding and gousing on mild, stainless steel and nickel steel for 11 years from 1982 to 1993, and have been engaged in cleaning steel rollers with a cleaning oil in the same work shop since 1993. The level of welding fume exceeded the occupational exposure limit of $5mg/m^3$ established by the Korean Ministry of Labor and American Conference of Government Industrial Hygienists (ACGIH). Especially, detectable hexavalent chromium and nickel was generated during welding, gousing on stainless and nickel steel. However, there was no ventilation systems(local and dilution) and no personal protection. There is several evidence that the past (1983-1993) exposure would be higher than the present. In conclusion, the lung case could be associated with his task including welding, gousing, and this association could be attributed to carcinogenic potential of the nickel and chromium in the fume.
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