• Journal of the Korea Safety Management & Science
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• v.17 no.1
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• pp.53-66
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• 2015

This study classified the study subjects as apartment residents and managers, and conducted the descriptive statistics of research questions related to the effectiveness of the lightweight partition walls and the evacuation space. This study also conducted T-test and Anova to find the different perceptions of the lightweight partition walls and the evacuation space, and the different perceptions of related laws according to the characteristics of the residents and managers. The findings and suggestions were as follows. Firstly, strengthening of the Senior Fire Safety Manager system to prevent the insolvency of fire safety management due to the affiliate. Secondly, implementing enhanced penalties in accordance with not implementing residents education, in order to prevent not smoothly delivering manager trained education to residents. Thirdly, adjusting hands-on training time according to the gender of the managers to supplement women's relatively low perceptions of lightweight partition. Fourthly, mandating evacuation guidance stickers on the evacuation space for residents to remove obstacles in the evacuation space. Finally, establishing regular residents education system in order to improve the awareness of the related laws for residents residing over 16th floors.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.5
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• pp.372-383
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• 2019

The purpose of this study was to investigate the efforts of Knowledge, Attitude and Perceptions of Patient Safety Culture on Fall Prevention Activities in Mental Hospital Nurses. This study is a descriptive research study of 153 nurses working in Busan and Gyeongnam mental health hospitals, the data were collected from April 4 to December 31, 2018. Data were analyzed using IBM SPSS/win 24.0 program, which included t-test, ANOVA and multiple regression analysis. As a result, The attitude toward falls differed depending on subject's license or qualifications, the higher the education level. The higher the level of perceptions of patient safety culture, and the higher the work experience, the more prevention activities toward falls. The higher the perception of patient safety culture, the higher the attitude toward falls. The higher the prevention activities toward falls, the higher the attitude of falls and the perceptions of safety culture. As a result of multiple regression analysis of factors affecting Knowledge, Attitude and Perceptions of Patient Safety Culture on Fall Prevention Activities were 12.5%. Therefore, in order to promote fall prevention activities of mental hospital nurses, the knowledge needs to be expanded through continuous education. Education programs should be developed and provided to change attitudes toward falls. and At the hospital organization level, a wide range of support is required, including changes in the overall human and institutional environment for safety.

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.176-185
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• 2008

The purpose of this study was to identify school dieticians' perceptions on the Potentially Hazardous Food (PHF) and the inspection of food safety and sanitation conducted by Provincial Office of Education. Questionnaires were distributed to 400 school dieticians in elementary schools in Seoul and Gyeonggi Province, and 217 responses were collected. The majority of respondents (64%) defined PHF as food that easily decays at room temperature and over half of the respondents considered Korean cooked vegetables as a PHF. In addition, 4% of respondents completely excluded PHFs from their menus. Forty five percent of the respondents selected CCP rule 7 (delivery and distribution process) and 34% selected CCP rule 6 as the most difficult of the CCP rules to follow. Also, perceptions concerning food safety inspection and sanitation were not high in terms of validity, objectivity, and reliability among the evaluation criteria. The study results suggest that PHF as well as Potentially Hazardous Menu (PHM) definitions and guidelines should be re-established in consideration of traditional Korean food culture and the preparation of Korean foods.

• Safety and Health at Work
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• v.13 no.3
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• pp.336-342
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• 2022

Background: This study aims to identify the safety and health risk perceptions toward the coronavirus disease-2019 (COVID-19) pandemic based on gender in Korean university students who work and study during the pandemic. Methods: A nationwide convenient sampling method was implemented to eliminate any regional characteristics in 757 university students, including those who studied while working. The participants answered the online questionnaire for one week. The collected data were analyzed using the R version 3.4.1 program. Results: The results comparing the safety and health risk perceptions toward COVID-19 based on the gender of the subjects who work while studying, "I often use the Internet to obtain information on COVID-19 infection control" are females appeared to use the internet more often (t = -2.18, p = 0.031) than males. "Compared to pre-COVID-19, I am currently feeling safe after the outbreak" is females felt less safe (t = 3.43, p < 0.001). Although COVID-19 infection control awareness is high among Korean university students and officials, males reported higher scores over females in all the questions, which was statistically significant. Conclusion: There should be prioritized psychological measures for prevention against COVID-19 for vulnerable groups with high mental health risks. A network must be established to protect the mental health of such groups, and candidates who require intervention must be actively identified and supported. Therefore, there must be efforts to deliver accurate information based on scientific evidence of the infectious disease, and the actions should be supported through such active communication.

• Journal of Yeungnam Medical Science
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• v.39 no.2
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• pp.116-123
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• 2022

Background: Recently, there have been various developments in medical service robots (MSRs). However, few studies have examined the perceptions of those who use it. The purpose of this study is to identify user perceptions of MSRs. Methods: We conducted a survey of 320 patients, doctors, and nurses. The contents of the survey were organized as follows: external appearances, perceptions, expected utilization, possible safety accidents, and awareness of their responsibilities. Statistical analyses were performed using t-test, chi-square test, and analysis of variance. Results: The most preferred appearance was the animal type, with a screen. The overall average score of positive questions was 3.64±0.98 of 5 points and that of negative questions was 3.24±0.99. Thus, the results revealed that the participants had positive perceptions of MSR. The overall average of all expected utilization was 4.05±0.84. The most expected utilization was to guide hospital facilities. The most worrisome accident was exposure to personal information. Moreover, participants thought that the overall responsibility of the robot user (hospital) was greater than that of the robot manufacturer in the case of safety accidents. Conclusion: The perceptions of MSRs used in hospital wards were positive, and the overall expected utilization was high. It is necessary to recognize safety accidents for such robots, and sufficient attention is required when developing and manufacturing robots.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.294-303
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• 2008

The purpose of this study was to investigate middle school students` perceptions on foodborne illness prevention in relation to their personal hygiene practices. The survey was administered in July, 2007 at one middle school, with a total of 390 students participating. The self-completed questionnaire consisted of several questions regarding the students` awareness of foodborne illness, perceptions of foodborne illness prevention, and personal hygiene practices. T-tests were used to identify the differences in their perceptions of foodborne illness prevention based on gender and Chi square tests were used to identify the relationships between their perceptions of foodborne illness prevention and personal hygiene practices. Eight percent of the respondents experienced foodborne illness at least once a year and 33.8% of them have stopped eating certain foods due to anxiety towards foodborne illness. The students perceived school foods (26.0%) and street foods(17.9%) as the main sources of foodborne illness, and dairy products(20.0%) and fresh fish (19.7%) were considered foods having the greatest potential for causing foodborne illness. Many students were aware of Escherichia coli O157(43.1%) and Hepatitis A(23.3%), but only a few recognized Clostridium botulinum(4.1%) and Salmonella(7.9%), even though these are major foodborne illness-causing pathogens. The students considered foodborne illness prevention very important(mean = 4.33); also, the results showed that many washed their hands 3-4 times (34.1%) and 5-6 times(29.2%) per day. Hand washing frequency was significantly related to the perceived importance of personal hygiene practice as well as to education on safety and sanitation. However, the students` perception on the importance of personal hygiene practices were not significantly different based on having received safety and sanitation education. Ultimately, these results will be used to develop guidelines for effective education on safety and sanitation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.4
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• pp.346-355
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• 2020

The purpose of this study was to suggest measures to improve safety and health training by analyzing trainees who participated in the training programs. A survey was administered to 226 trainees who participated in and completed the safety and health training programs provided by the Korea Occupational Safety and Health Agency. The study results showed that the level of satisfaction of employers for the training programs was the lowest compared to the middle managers and employees. Moreover, the middle managers' job competencies were increased, and they applied newly acquired knowledge and skills to their jobs. However, there were significant differences between industries. Finally, although all levels of trainee agreed on the effectiveness of safety and health training, the perceptions of employers were lower than those of employees. Based on these study results, several implications to improve the safety and health training were suggested.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.11
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• pp.429-437
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• 2020

The paper investigates the antecedents of Organic Food (OF) produce in Vietnam and the intentions and behavior of OF purchasers. A theoretical framework is developed and evaluated by simulation of the structural model. Data was collected from a convenient sample of 222 consumers from Ho Chi Minh City in Vietnam. The selection included 159 (72%) women, who were identified as being the primary buyers of organic food for their family (73%). Findings suggest food hygiene issues and conscientious self-identity as the much beneficial determinants of organic production perceptions. Because of the results in this report, the consideration for food security has gained little research consideration throughout the field of organic produce. Food safety concerns are also related to academics exploring consumer confidence as they might be regarded as one of their aspects in selecting standard, natural or health food products. Findings suggest food security as one of the essential determinants of motivation, while health awareness purports to become the least significant motivation, contrary to observations from certain previous studies. However, it is observed that moral personality-identity influences both perceptions and willingness to buy organic food, stressing that the association of participants with ethical concerns influences their perceptions and eventual choices of consumption.

• Nutrition Research and Practice
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• v.15 no.3
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• pp.346-354
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• 2021

BACKGROUND/OBJECTIVES: While the use of food additives in food processing has become a common practice worldwide, consumers' worry about potential hazards has not diminished. The purpose of this study was to identify trends in South Korean parents' perceptions about food additives by analyzing the results of surveys conducted from 2014 to 2018. SUBJECTS/METHODS: We conducted an off-line survey in Korea annually between 2014 and 2018 on perceptions about food additives. The numbers of survey respondents in each year from 2014 to 2018 were 381, 426, 301, 519, and 369, respectively. Our consumer respondents were parents of elementary-school-aged children. RESULTS: The ratios of respondents perceiving "food safety" as the most important factor in purchasing processed foods and "food additives" as the biggest threat to food safety have decreased over the years. However, most consumers still have negative perceptions of food additives. Additionally, among consumers lower confidence in or trust of the Korean government continued throughout the study period and appeared to be the main problem that needs to be overcome. CONCLUSIONS: This study found that Korean parents are still troubled by food additives. Consumers' confidence in the government needs to be increased through public communications. More multifaceted educational programs communicating scientific knowledge of food additives are needed in order to correct consumers' misperceptions.

• Journal of the Korean Society of Marine Environment & Safety
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• v.8 no.1
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• pp.89-100
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• 2002

Organizational development aims to improve the performance of the organization.