• Journal of agricultural medicine and community health
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• v.22 no.1
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• pp.35-41
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• 1997

The purpose of this study is to analyse both actual conditions and health problems of farmers in using peshcrde and to develop protective methods. This study research was carried out by means of questionnaires with members of 100 families randomly selected from 279 families residing within the managing territory of primary health post. The results are as follows: Based on 10 kinds of safety instructions, it was shown that 76% complied with more than 6 isntractrons, and less than 4 instructions were 24%, of which 25% carefully read their handling instructions, 58% did sometimes, and 17% never read such instructions. Not complying with those safety instructions, the most frequent experience was physical symptoms, of which headache accounted for 80.9%, dizziness for 73.5%, dermatitis for 64.7%, and vomiting for 41.2%. Their experiences of pesticide poisoning indicated 68.0%, of which the aged level accounted for 88.9% which was relatively high. A spraying time of peshcide was less than 2 hours accounted for 64.0%, and more than 2 hours for 36%. It was also shown that the number of farmers, who experienced poisoning after spraying such chemicals, accounted for 77.8%. The hate of poisoning experiences were 92.0% in group not wearing a protective equipment, were 62.5% in group wearing a complete set of protective equipment.

• Fire Science and Engineering
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• v.31 no.3
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• pp.97-105
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• 2017

Because asphalt is a solid at normal temperature and is not a hazardous material as stipulated in the Safety Management Act on Hazardous Materials, it is often recognized as having no risk of fire or explosion. On the other hand, it is as dangerous as flammable liquid because it is heated to $170-180^{\circ}C$ and stored in a storage tank. This study analyzed the risk of fire and explosion during the storage and handling of asphalt and the actual conditions of asphalt regulations by fire service organizations. Moreover, this study analyzed the domestic case of explosions in the production process of asphalt concrete (ASCON) and domestic and foreign cases of asphalt storage tank explosions. The analysis suggested that unlike Japan, Korea has no asphalt regulations in fire service organizations. Explosions can occur when ignition is delayed after fuel is sprayed on the dryer drum burner of the aggregates during the production of ASCON. A physical explosion can occur in the storage tank when environmental purification facilities suddenly work strongly to remove air pollutants or bad smells during the heating of asphalt in an asphalt storage tank. In addition, explosions can occur when fires such as welding is performed in the asphalt storage tank.

• Fire Science and Engineering
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• v.31 no.3
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• pp.1-10
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• 2017

This study examined the risk of accidents when handling hazardous materials in hazardous materials storage facilities without safety facilities. In the case of illegal dangerous cargo containers, the burning rate is very fast in the case of fire, which leads to explosions, that are damaging and difficult to control. In addition, accidents that occur in flammable liquid hazardous materials are caused mostly by accidents that occur in the space due to leakage. Therefore, the variables that affect these accidents were derived and the influence of these variables was investigated. Numerical and computational fluid dynamics programs were used to obtain the following final results. First, when a flammable liquid leaks into a specific space, it is influenced by temperature and relative humidity until a certain concentration (lower limit of combustion) is reached. In the case of temperature, it was found that the reaching time was shorter than the flash point In addition, the effect of variables on pool fire accidents of leakage tanks is somewhat different, but the variables that have the largest influence are the wind speed. Therefore, it is expected that the results of this study will be used as basic data for similar numerical analysis and it will provide useful numerical information about the accidental leakage of hazardous materials under various research conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.274-282
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• 2011

The purpose of this study was to investigate factory workers' knowledge of sanitation management of school foodstuffs and sanitation practices. A questionnaire that identified employees' food safety sanitation management knowledge and practices was developed based on a review of literature. Subjects consisted of 221 factory workers employed at 34 factories in the Daegu and Gyeongbuk areas. Almost half of the factory workers were 40~49 years of age (45.7%), 34.8% had 1~3 years of work experience, 62.4% of the respondents received food safety education 1~2 times a month and 75.1% of the respondents were satisfied with sanitation education. However, the total score for factory worker sanitation knowledge was low: 4.63/9. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for the factory workers' sanitation performance was 4.63/5. Satisfaction level and the amount of sanitation education, application of sanitation knowledge, attitude regarding sanitation management, and sanitation management performance level were significantly high among workers employed in a HACCP certification facility (p<0.05). The difficulties were found to be sanitation management and the time to deliver food to schools. To instill a sense of duty and pride among workers and to ensure that the food suppliers provide best-quality school foodstuffs safely, school dietitians and factory managers must actively educate workers in safe food handling and sanitation.

• Fire Science and Engineering
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• v.26 no.5
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• pp.41-47
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• 2012

As a core process in the manufacture of state-of-the-art industrial technologies such as semiconductor and LCD, a clean room is the most important process which can affect the performance and quality of products drastically. Nevertheless, scientific research on comprehensive safety measures from a fire protection standpoint is not being carried out in Korea. This study aims to derive measures to improve smoke control systems by identifying performance and problems of smoke systems installed in clean rooms as an LCD manufacturing process and analyzing fire and evacuation simulations considering several scenarios. As a result of analysis of fires and smoke in a clean roomas an LCD manufacturing process, it is found to be necessary to stop air handling units through interlocking in case of a fire and exhaust smoke out of the room through the top of FAB in consideration of buoyancy of smoke. It is also found to be necessary to install quick response sprinkler heads and accessories to accelerate the response time, because the heat-accumulating performance of sprinkler heads decreases in this application. Despite its low density of dwelling due to the automation process, clean room is characterized by an array of complex production equipment and working environment requiring dustproof clothes, which makes it difficult to acquire evacuation safety performance. Thus, thorough control of danger factors in processes and periodic education and training are required. It is also necessary to establish a level of domestic technologies equivalent to the level of standards of advanced countries in fire protection.

• Journal of the Korean Society of Marine Environment & Safety
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• v.22 no.4
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• pp.354-361
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• 2016

While the amounts of oil spill caused by the VLCC Hebei Spirit indicated 2.5 times more than that of the VLCC Sea Prince, the economic, environmental, and social damages derived from the Hebei Spirit spill were estimated to be about 30 times greater than those from the Sea Prince incident. This study consolidates the appropriate justification for building a multi-purpose large oil spill response vessel to allow swift and efficient handling of catastrophic marine pollution events through an analysis of technical and economic feasibility of such a project. The result of the technical feasibility analysis illustrates that a hopper dredge and oil spill response vessel with a capacity of 4,000 tons should be more appropriate. The result of the economic feasibility analysis indicates that under the most conservative estimates the project appears to be slightly impractical, with a benefit/cost ratio of 0.82, in which self-help efforts, however, can facilitate the project. And medium to optimistic estimates present benefit/cost ratios are estimated to be 2.72 and 5.82 respectively, representing apparent economic feasibility.

• Journal of the Korean Society of Marine Environment & Safety
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• v.16 no.3
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• pp.249-258
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• 2010

This study seeks to improve NFRDI Serial Oceanographic observation (NSO) system which has been operated at current observation stations in the Korean Seas since 1961 and suggests the direction of NSO for practical use of Korean operational oceanographic system. For improvement, data handling by human after CTD (Conductivity-Temperature-Depth) observation on the deck, data transmission, data reception in the land station, and file storage into database need to be automated. Software development to execute QA/QC (Quality Assurance/Quality Control) of real-time oceanographic observation data and to transmit the data with conversion to appropriate format automatically will help to accomplish the automation. Inmarsat satellite telecommunication systems with which have already been equipped on board the current observation vessels can realize the real-time transmission of the data. For the near real-time data transmission, CDMA (Code Division Multiple Access) wireless telecommunication can provide efficient transmission in coastal area. Real-time QA/QC procedure after CTD observation will help to prevent errors which can be derived from various causes.

• 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.

• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.154-159
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• 2011

Inadequate food handling and poor hand hygiene playa major role in the occurrence of foodborne diseases. The objective of this study was to find out if the level of microbial contamination on the hands of food preparers varies by time during their working period. This study focused on the contamination of aerobic plate count, total and fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Sampling from left hand and right hand of twenty food preparers was done with glove-juice method at every two hours during their work. Microbiological testing was conducted according to the Food Code of Korea. The microbiological load on the hands was changed over time. Samples taken from their hands before work and at 8 hours showed higher levels of bacteria than those taken at 2, 4, and 6 hours during work and/or after work (p < 0.05). The contamination levels of microorganisms were consistently higher in right hand than in left hand. Poor hand hygiene practices were indicated by the positive results for total and fecal coli forms, E. coli, S. aureus, and Salmonella spp. on the hands of some food preparers. This study indicates food preparers' hands can be a vehicle of pathogen during their work. The results of this study emphasize the importance of hand hygiene education and training targeting the food preparers.

• Convergence Security Journal
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• v.14 no.4
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• pp.9-17
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• 2014

With the rapid development of the Internet and information technology, a company that deals with personal information does not have proper action to protect personal privacy and not take measures for the safe handling and management of personal information. It generates the case to abuse of personal information occurring frequently. In order to focus the effort to reduce damage and protect the privacy of personal information entity and enhance privacy laws based on the connection method and the processing of personal information, Korea encourages a company to follow regulation by providing certain criteria. However, in the case of items of measures standard of safety of personal information such as priority applicable criteria in accordance with the importance of itemized characteristics and the company of each individual information processing is not taken into account, and there are some difficulties to execute. Therefore, we derive criteria by law and reviewing existing literature related, the details of the measures standard of safety of personal information in this study and generate a hierarchical structure by using the KJ method for layering and quantification of the evaluation in integration of the reference item similar and the grouping. Accordingly, the weights calculated experts subject using the AHP method hierarchical structures generated in this manner, it is an object of the proposed priority for privacy and efficient more rational enterprise.