• 해양환경안전학회:학술대회논문집
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• 해양환경안전학회 2017년도 추계학술발표회
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• pp.173-173
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• 2017

• 한국가스학회지
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• 제24권2호
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• pp.29-35
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• 2020

화학사고의 예방 및 대응을 위한 화학물질관리법이 2015년 전부 개정되었다. 이를 계기로 유해화학물질 취급시설의 설치 및 관리기준도 상당히 강화되었다. 하지만, 일부 기존시설의 경우 시설기준 준수가 어려운 쉽지 않은 경우가 발생하지만 일괄적으로 적용되고 있어 산업계에서는 어려움을 호소하고 있는 실정이다. 본 연구에서는 이러한 최근 2년(2017-2018)간 취급시설 중 민원(1,087건)이 가장 많았던(2017:117건, 2018:83건) 방류벽에 대한 선행연구, Flacs 시뮬레이션, 국내·외 기준, 만족도 조사 등을 통해 보다 합리적인 방안을 마련하고자 하였다. 이에 현재 가동 중인 기존시설에 한하여 방류벽의 설치 목적을 고려하여 화학물질 유·누출을 신속하게 감지할 수 있고 신뢰성을 높이기 위해 감지기를 추가로 설치하거나 상시 모니터링이 가능한 폐쇄회로텔레비전(CCTV)을 추가로 설치·운영하는 경우 추가 대체방안으로 인정하였다. 이는 부지를 확보하기 힘들거나, 공사비용 등 경제적인 문제로 법적인 규제를 이행하지 못하는 영세사업장 또는 중소기업의 안전측면과 비용적인 측면에 도움이 될 것이다.

• International Journal of Computer Science & Network Security
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• 제21권9호
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• pp.141-150
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• 2021

The article assesses the level of navigation safety, in theoretical terms, defines the complexity of managing navigational risks in practice. The issues of assessing the navigational safety have been studied due to the importance and relevance of the issue in question, however, due to the great complexity of the problem under consideration, the article considers and indicates the directions for the development of the solution of the given direction, where, first of all, it became necessary to analyze the issue of assessing the levels of navigation risks when navigating vessels of various types in difficult navigation conditions.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.74-80
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• 2005

The purpose of this study was to investigate culinary arts and hospitality students' food safety practice behaviors, intentions, attitudes, and barriers to food safety compliance. This descriptive study used the self-report questionnaire. The convenience sample was composed of 266 college students majoring in culinary arts and hospitality. The students indicated that they never or rarely use a thermometer to determine if meats have been adequately cooked. Examples of positive food handling behaviors were hand washing, sanitation of fruits and vegetables, discarding of food past its expiration date, counter top sanitation, and proper food storage. Students strongly agreed it is their responsibility to practice food safety and to educate their employees about food safety. The primary barrier to proper food safety as ranked by student respondents is the misunderstanding about food labeling. Previous food safety education and internship experience appeared to improve the student respondents' perceived attitudes toward following the principles of food safety practices (p < 0.05), although behaviors and intentions to use the correct food safety practices were not affected. The findings of this study suggest that programs should consider integrating information and experiential learning opportunities in their courses that would be enhance student understanding about food safety. The outcomes of this study can be applied to develop food safety education materials and programs for culinary arts and hospitality students.

• 한국식품위생안전성학회지
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• 제20권3호
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• pp.147-158
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• 2005

본 식품안전 설문지 조사 연구는 가정에서 주부들이 육류, 가금류, 어패류, 날달걀, 육류 가공 식품, 신선한 과일과 야채와 같은 잠재적 위험성 식품을 취급하는 류관 및 섭취방법을 알아보기 위해 행해졌다. $40\%$ 이상의 응답자가 잠재적 위험성 식품을 다룬 후 손은 비누를 사용하지 않고 씻거나 행주로 닦는다고 대답하였다. 과반수 이상의 응답자가 날달걀이 가지고 있는 잠재적 위험성을 인식함이 없이 완전히 조리가 되지 않은 달걀 요리를 먹었다고 하였다. 특히, 날달걀을 깨뜨린 후 $34.0\%$가 손을 세척 하지 않아 날달걀을 다루는 동안 교차 오염의. 위험성이 높음을 나타내었다 채소, 과일의 세척은 $60\%$ 이상의 조사 대상자가 흐르는 물에 그냥 닦는다고 응답하였다 지난 1년 간 잠재적 위험성을 지닌 음식의 섭취를 살펴보면, ‘생선 초밥이나 회'와 ’생굴‘의 섭취가 $78.9\%$와 $45.2\%$로 각각 높게 나타났다. 본 연구 결과에 따르면 많은 주부들이 잠재적 위험성 식품을 취급하고 섭취할 때 특히 '교차 오염', 냉각 습관', ’냉장 보관기간', ‘섭취 방법' 등에서 안전하지 못한 행동들 함으로써 많은 위험성이 내재되어있음을 보였다. 따라서 자녀를 둔 주부들의 학교 급식 참여도를 고려할 때, 주부들이 안전하게 잠재적 위험성 식품을 다루도록 하기 위해 주부들을 위한 식품안전 교육프로그램이 필요하다.

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제23권2호
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• pp.63-72
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• 2017

Purpose: The purpose of this study is to review the material handling system of the Airborne Infection Isolation Hospitals which is the one of the key elements of infection control and to improve the basic data for the planning and design of those facilities. Methods: Research was conducted by literature reviews and case studies for the material handling system of domestic and foreign Isolation hospitals. Results: The result of this study can be summarized into three points. First, a general isolation unit and a high level isolated unit need to be distinguished in terms of efficiency and safety. In particular, it is desirable that a high level isolated unit have to completely separate clean and soiled circulations, and soiled corridor should be installed by those means. By doing this, the medical staff can observe patient rooms and supply clean materials directly in the clean zone without wearing PPE, so that safety and work efficiency can be improved at the same time. Second, for the safe disposal of wastes, it is desirable to install a dedicated sterilizer per ward and sterilize it at least in the ward. In addition, It is desirable to install a central waste treatment room and a dedicated soiled corridor in consideration of the inadequate handling capacity and emergency situation. Third, the characteristics of material flow chart in the negative pressured isolation hospitals and the corresponding material handling system have been presented. Implications: Infection control is very important in safety, but it is necessary to respond to the symptoms of the patient.

• 한국재난정보학회 논문집
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• 제20권1호
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• pp.60-68
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• 2024

연구목적: 화학물질 취급, 사용 등의 플랜트 및 사업장 설계 시 국내 안전관리 관련 법령을 준수하여 설계가 이루어졌는지 자동으로 판단할 수 있는 체계를 마련하여 검토 시간의 단축과 정확성을 높이고자 한다. 연구방법: 화학물질 취급, 사용 사업장에 대한 안전 설계 기준을 조사하고, 조문을 의미단위로 구분하여 자동으로 설계오류를 판단할 수 있는 유형과 체계를 도출하였다. 연구결과: 건물 설계 시 수행하던 자동 설계 검토 방법을 화학물질 취급 사업장을 설계 시 요구되는 안전설계 사항을 Rule Checker 개발을 통해 검토할 수 있는 체계를 제안하였다. 법 적용 대상 여부의 확인 후 전처리를 통해 의미단위로 안전설계 Rule을 구분한다. 구분된 결과는 4가지 유형으로 분류할 수 있고, 특정 장치 및 설비에 대한 사양, 공간, 조건, 상황에 대한 부분과 안전성을 강화하기위한 특정 장치 및 설비에 대한 사항이 대표적인 유형으로 분석되었다. 각각의 안전설계 Rule에 대한 Diagram을 작성하고, 이를 Rule checker 프로그램을 통해 검토할 수 있도록 하는 체계를 제안한다.

• 산업공학
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• 제7권2호
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• pp.145-155
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• 1994

In this paper, we analyzed weak points of press process with the rolled thin flexible plate. The problems which are caused by the adhesion of blank on the surface of die and the separation of blank from scrap during its transportation after blanking were solved by the redesign of the structure of die and the development of special equipment for material handling. It is our purpose to make better the automation of blanking process and the safety for worker by the improvement of flexible material handling.

• 산업경영시스템학회지
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• 제18권36호
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• pp.1-11
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• 1995

Manual lifting, as a part of manual materials handling activities, is recognized by authorities in the fields of occupational health and safety as a major hazards to industrial workers. In order to minimize the injuries caused by manual material handling activities as well as maximize job productivity, it is important to determine the maximum weights. This paper presents the optimal combination of membership functions according to the high lifting frequency and determines the safe maximum acceptable weights in manual lifting activities through the actual experiment.

• Journal of Community Nutrition
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• 제4권2호
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• pp.71-77
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• 2002

The U.S. government have concerned about food safety over the last two decades. The concept of the continuum, “from farm to table” was created to explore ways to prevent foodborne illnesses in all stages of food systems. On the continuum, consumers were recognized as the last line of defense to prevent foodborne illnesses, and much efforts were made to educate them safe food handling. This research was conducted to investigate infant formula handling and hand-washing behaviors of low-income families, especially parents and guardians of infants. The subject was selected from participants of the Special Supplemental Nutrition Program for Women, Infants, and Children(WIC), a federal program for low-income families in the U.S. Stratified 200 local WIC offices were randomly selected based on the number of WIC participants in each state, and 20 randomly selected WIC participants from each selected office were asked to complete questionnaires. SPSS for Windows was used for statistical analyses including frequency, cross- tabulation, and chi-square analyses. A total of 87 WIC offices returned completed question-naires (N = 1,598), and 492 were parents/guardians of infants. Most respondents were white (51.3%), high school graduates (41.5%) , and participated in WIC>1 yew. Most respondents (80.9%) teamed about food safety from WIC, and only limited number of respondents (10.2%) used the Internet for food safety information. Most respondents stored prepared formula safely (94.6%) and discarded formula left in the bottle after feeding (84.5%) , but fewer used brushes to wash formula bottles (71.3%) and boiled water(15.2%) Chi-square analyses showed respondents in different race/ethnicity had different food handling behaviors. Respondents showed generally good hand-washing behaviors as 94.2% always washing hands after using restroom, 93.2% after touching meat items, and 87.l% before preparing foods. Fewer respondents, however, washed hands after changing baby diapers (77.0%) and touching pets (67.2%). Researchers concluded that WIC education on food safety was effective, as limited food safety education covered during WIC education were followed well (e.g., storing prepared formula and discarding leftover). However, results also indicated that there were many behaviors needed to be reinforced especially to overcome family tradition and culture on food handling behaviors. The WIC may serve as good food safety resources and education agents utilizing mandatory education sessions because the vast amount of food safety information on the Internet was not readily accessible for this low-Income Population.