• 제목/요약/키워드: sanitary management procedures

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부산지역 학교급식의 위생관리 수행 평가 (The Sanitary Management Procedures of Foodservice in Elementary Schools in Pusan)

  • 류은순;정동관
    • 한국식품영양과학회지
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    • 제28권6호
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    • pp.1398-1404
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    • 1999
  • The purpose of this study was to investigate the sanitary management procedures of foodservice in elementary schools in Pusan area. The questionnaire which were administered to 189 dietitians was used in this study as a survey method. The results were as follows. Mean total length of employment for dietitians at school foodservice was 3.7 year. The mean serving scale was 1,052 meals. Meals were served at classroom 63.5%, lunchroom 23.8%, and classroom+lunchroom 12.7% of the schools. The mean time span required of meal delivery was 31.5min at the classroom serving place. Regarding total mean score of sanitary management procedures, time temperature was 3.48/5.00, personal sanitation 4.20/5.00, equipments and facilities sanitation 3.92/5.00. The mean score of the pre preparation was 3.91/5.00 for time temperature management procedure, those of food purchasing and receiving, food storage, food production, meal. assembly.trasnportation service, and hot.cold holding were 3.83/5.00, 3.82/5.00, 3.71/5.00, 3.25/5.00, 2.30/5.00 respectively. The higher age group(31

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Self-Assessment by School Foodservice Directors on Their Equipment and Sanitary Procedures, Related to Four Alternative Management Systems

  • Yoon, Hei-Ryeo;Kim, Sook-He;Yu, Choon-Hie;Song, Yo-Sook;Lee, Kyoung-Ae;Kim, Woo-Kyoung;Kim, Ju-Hyeon;Lee, Jung-Sug;Kim, Mi-Kang
    • Nutritional Sciences
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    • 제5권2호
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    • pp.103-110
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    • 2002
  • In Korea, the school foodservice program has been expanding rapidly in recent years, partly as a result of increased government support. With the growth in the number of schools offering foodservice programs, food safety and sanitation concerns have been increasing. To assist with program improvement, a situation analysis was carried out, with the focus on equipment and sanitary management of school foodservice programs under flour different management systems. A questionnaire was mailed to the foodservice directors of 234 randomly selected schools chi[h included elementary, middle and high schools at the national level. Among them, one hundred and sixty-five responses reasonably completed were used for the analysis. This study classified each school's foodservice management into one of four types : independent-conventional, independent-commissary, contract-conventional, and contract-delivery. The results show that the monitoring of employees' health and personal hygiene, and employees' sanitary education was well conducted, but that the sanitary education of the voluntary parent workers was largely ignored. Eighty-six percent of the schools had their drinking water tested for sanitation, and the results showed that more effort is needed in careful management of drinking water in order to prevent foodborne illnesses and bacillary dysentery. In general, contract management showed lower scores in foodservice equipment and their efficiency, compared with independent management. A relatively high number of schools on the contract-delivery management system employed nurses and leachers instead of dietitians and foodservice directors. The adoption of the HACCP (Hazard Analysis Critical Control Point) system was lowest in contract-conventional and contract-delivery management systems, and highest in elementary schools using the independent-conventional system.

부산지역 대학 및 사업체 급식소의 위생관리 수행 수준에 관한 연구 (A Study on the Sanitary Management Procedures of University and Industry Foodservice Operations in Pusan)

  • 김소희;이용우
    • 한국식품위생안전성학회지
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    • 제16권1호
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    • pp.1-10
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    • 2001
  • 본 연구는 대학 및 사업체 급식소의 위생관리 실태를 파악하고 HACCP 시스템 구축을 위한 기초자료를 얻고자 하였다. HACCP의 원리에 준하여 평가가 가능하도록 고안된 설문자료로서 부산지역 대학 및 사업체 급식소 93개소(대학 21개소, 사업체 72개소)를 대상으로 음식의 각 급식 단계(구매 및 검수단계, 식재료 저장단계, 조리단계, 조리 후 보관단계, 배선 및 배식단계)에서의 온도와 시간적 관리, 조리종사윈의 개인위생과 시설 및 기기에 대한 위생관리 수행 수준의 현황을 조사하고 그 결과를 분석하였다. 조사대상이 되었던 대학 및 사업체 급식소의 평균 급식수는 1038식이었고 조리종사원 1인당 담당하는 평균 급식수는 83식이었다. 대학 및 사업체 급식소 전체의 위생관리 평균 수행 수준은 급식단계별 온도와 시간적 관리는 3.48점, 조리종사원 개인의 위생관리는 3.76점이었으면 시설 및 기기의 위생관리가 3.27점으로 낮은 수준을 나타내었고 급식단계별 온도와 시간적 관리 중에서는 조리 후 보관 단계가 3.05점으로 가장 낮았다. 대학 급식소는 급식단계별 온도 및 시간적 위생관리 수행 점수가 사업체 급식소의 경우보다 유의적으로 낮았고(p<0.05) 특히 식재료의 저장단계, 조리단계, 조리 후 보관단계, 배선과 배식단계의 위생관리 수행 수준이 유의적인 차이를 나타내었다(p<0.01). 급식규모별 위생관기 수행 수준을 평가한 결과 901식 이상의 급식소의 경우가 조리종사원 개인위생 4.01점, 설비 및 기구 위생 3.44점으로 900식 이하의 급식 소보다 유의적으로 높았다(p<0.05). 조리종사원 1인당 담당 급식수에 따른 차이는 급식단계 중 저장단계에서 1인당 51식이상의 점수가 50식 이하의 점수보다 유의적으로(p<0.05) 높았던 것을 제외하고 유의적인 차이는 없었다. 영양사의 연령이 증가할수록 급식소 위생관리의 수행 수준이 증가하는 경향을 나타내었고 급식단계별 온도와 시간적 관리, 조리종사원 개인의 위생관리와 설비 및 기구의 위생관리에서 31세 이장의 수행 점수가 25세 이하보다 유의적으로 높았다(p<0.05). 경력이 많을수록 위생관리의 수행 수준은 증가하였고 4년 이상의 경력을 가진 영양사는 2년이하 경력의 영양사보다 급식단계별 위생관리와 시설 및 기기의 위생관리의 수행 수준이 유의적으로 높았다(p<0.05).

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편의점 판매용 김밥 도시락 생산 및 유통과정의 품질개선을 위한 연구 (The Improvement of the Sanitary Production and Distribution Practices for Packaged Meals (Kim Pab) Marketed in Convenience Stores Using Hazard Analysis Critical Control Point (HACCP) system)

  • 곽동경;김성희;박신정;조유선;최은희
    • 한국식품위생안전성학회지
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    • 제11권3호
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    • pp.177-187
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    • 1996
  • Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforms. The results of the study are summarized as follows : time-temperature control management was needed because time-temperature abuse more than 8 hours at dangerous temperature zone (5-6$0^{\circ}C$) was observed from pre-preperation to distribution phase; Poor sanitary practices of employees were observed in hand washing and using disposable gloves; Microbiological analysis results of equirpments and utensils showed possible cross-contamination risks when foods were contacted with them; Kim Pab needed thorough quality control because it included various mixed ingredients of cooked and uncooked and had many apportunities of cross-contamination either by equipments or hands through whole production processes.

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보육교사의 평가인증 경험에 따른 평가인증제에 대한 인식비교 -2차 평가인증지표를 중심으로- (Childcare Teacher's Perception of the Accreditation System Based on Accreditation Experience -Focused on the Second Accreditation Index of Childcare Centers-)

  • 조현옥;최인화
    • 한국보육지원학회지
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    • 제7권4호
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    • pp.301-324
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    • 2011
  • 본 연구는 1차 평가인증지표를 토대로 평가인증을 받은 어린이집에 근무하는 보육교사를 대상으로 평가인증 경험에 따라 평가인증의 운영과 제2차 평가인증 지표의 실현성에 대한 인식에 차이가 있는지를 살펴보았다. 이를 위해 1차 평가인증에 통과한 40인 이상 어린이집에 근무하는 보육교사 193명을 대상으로 설문조사를 하였으며, 빈도분석, $X^2$ 검증, t-검정을 이용하여 분석하였다. 그 결과 보육교사의 평가인증 경험에 따른 평가인증제 운영에 대한 인식의 차이는 평가인증통과 후 사후 유지관리에 중요하다고 생각하는 사항에서만 나타났다. 인증경험이 없는 교사는 '시설장 및 보육교사의 전문성 향상을 위한 지속적인 교육'을, 인증경험이 있는 교사는 '보육교사의 의지 및 지속적 근무'를 가장 중요하게 인식하는 것으로 나타났다. 교사의 평가인증 경험에 따른 인증지표의 실현성에 대한 인식은 보육환경 영역의 '예술활동자료', 운영관리 영역의 '보육시설의 운영방침 및 정보 안내', '원아에 대한 관리', '종사자의 근로계약', 건강과 영양 영역의 '식자재, 조리 및 배식과정의 위생적 관리', '아프거나 다친 영유아의 보호', '영유아와 종사자의 건강관리', '영유아를 위한 간식', 안전영역의 '영유아의 안전한 인계과정' 항목에서 평가인증 경험이 있는 보육교사가 경험이 없는 교사에 비해 실현성이 높다고 인식하는 것으로 나타났으며, 전반적으로 모든 영역에서 평가인증 참여경험이 있는 교사가 제2차 평가인증지표의 실현성을 높게 인식하는 것으로 나타났다.

상품성 제고를 위한 고구마 수확 후 관리 및 출하기술 (Postharvest Handling and Marketing Management for Making High Salability of Sweetpotatoes)

  • Jeong, Byeong-Choon
    • 한국식품저장유통학회:학술대회논문집
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    • 한국식품저장유통학회 2001년도 임시총회 및 제18차 학술발표회 발표논문초록집
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    • pp.51-64
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    • 2001
  • The qualities including taste of sweetpotato stored during the winter which can display in the spring market in Korea are affected by availability of storage for the roots. In order to make high storage availability of sweetpotato, the postharvest handlings should be done thoroughly from the moment of harvest until shipping them to the market. A lot of procedures that must be handled carefully for improving postharvest management are as follows; digging, trimming, gathering, putting in storage containers, carrying them from field to house, curing, storing, washing, drying, selecting marketable roots, packing and shipping to the market, etc.. Sweetpotatoes have a high moisture content, and a relatively thin and delicate skin, and are sensitive to chilling, so careless postharvest handling can lead to both quantitative and qualitative losses which may be extremely high in some circumstances. From now on research has concentrated on the improvement of postharvest conditions to increase yield and lower disease rates. Storage, which makes sweetpotatoes available through out the year, benefits both the producer and the consumer. Seven very important points must be needed in order to get the best quality marketable roots in the storing of sweetpotatos : $\circled1$The storage house must be clean and sanitary, $\circled2$The crop must be harvested before the first frost to avoid low-temperature injury, $\circled3$Particular care must be taken to avoid cutting, bruising, or other injuries of the sweetpotatoes during digging, picking up, grading, placing in containers, and moving to the storage house, $\circled4$Select sound, disease-free roots for storage $\circled5$Sweetpotatoes should be stored in properly stacked containers $\circled6$Cure immediately after harvest, preferably at 32∼33$^{\circ}C$ and 90 to 95 percent relative humidity for 4 to 7 days, After curing the temperature should be reduced to 13$^{\circ}C$ to 16$^{\circ}C$ by ventilating the storage with outside air. $\circled7$Store at 12$^{\circ}C$ to 14$^{\circ}C$ and a relative humidity of 80 to 85 percent. Storage houses should be located on suitable sites and should be tightly constructed and insulated so that temperature and humidity will be uniform. Sweetpotatoes are usually not washed and graded, and lately sometimes washed, graded, waxed, before being shipped to market. Consumer packaging of sweetpotatoes in paper boxes(10-15kg) or film bags is done mainly to aid marketing. The shelf life of washed roots in consumer packs in only 1 to 2 weeks. Weight loss of roots during marketing is much less in perforated film bags than in mesh and paper bags. Perforation of 0.8 to 1kg polyethylene bags with about six 6mm holes is essential ; to lower the internal relative humidity and avoid excessive sprouting, rooting, and dampness. Development and use of better postharvest handling with good storage facilities or marketing methods can minimize sweetpotate losses and has an effect of indirectly increasing productivity and farmer’s income.

의사와 간호사의 외과적 손씻기에 관한 지식, 태도 및 실천에 대한 조사 연구 (A Survey on the Performance of Surgical Hand Scrubs)

  • 윤혜상
    • 대한간호학회지
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    • 제26권3호
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    • pp.591-604
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    • 1996
  • The surgical hand scrub (SHS) is the single most important procedure in the prevention of post-operative wound infections and yet it remains the most violated of all infection control procedures. The purpose of this study was to gain an overview of SHS habits in operative th atre personnel and to determine knowledge and attitudes to identify whether there is a need for improvement. The subjects for this study included 79 doctors and 94 nurses working in the operative th atres of four hospitals in Incheon City and Kyungki Province. Related data were collected from July 25 to August 10, 1995 by the author. The data were analyzed using descriptive stat-istics and Chi-squre test. The results of the study are summarized as follows : 1. Nurses felt that they conducted SHS for a longer period of time than doctors did(X=20.1, P=.005). 2. Nurses and doctors had some knowledge of slip-ping rings off fingers and the length of nails, but they lacked knowledge on the duration of SHS, handwashing after an operation and on manicure. 3. There were many reasons given for insufficient SHS included : 1) because they were so busy (38%). 2) brushes were too harsh(19.7%). 3) operations were very simple(18.7%). 4) surgical latex gloves provide functional barrier(11.6%). 5) SHSs were troublesome(7.4%) 6) there were no clocks near the sinks(2.5%) and 7) the operative patients were administered antibiotics after operartion(2.1%). 4. Most of nurses and doctors considered SHS to be important in prevention against post operative infections. 5. Nurses were found to do a thorough SHS, but residents were found to neglect SHS. 6. Considering prevention against postoperative infections, most nurses and doctors considered aseptic techniques, environment-sanitary management and SHS more important than the use of antibiotics, the resistance of patients or the method of operation. 7. Half of the nurses and doctors(54.3%) considered surgical latex gloves to function well as a barrier. 8. Half of the nurses (56.4%) and doctors(51.9%) learned SHS as part of the curriculum in their school education and the rest(nurses : 95.7%, doctors : 74.7%) learned SHS as part of their In Service Education. In conclusion, these findings suggest a need to develop an educational program on surgical hand scrub and hospital infection control for surgical personnels, to install clocks near the hand scrub sinks, to consider a violation report for negligent surgical hand scrubs, and to develop a soft brush for hand scrubs in order to increase performance of the surgical hand scrub.

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한국농촌보건(韓國農村保健)의 문제점(問題點)과 개선방안(改善方案) (Innovative approaches to the health problems of rural Korea)

  • 노인규
    • 농촌의학ㆍ지역보건
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    • 제1권1호
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    • pp.5-9
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    • 1976
  • The categories of national health problems may be mainly divided into health promotion, problems of diseases, and population-economic problems which are indirectly related to health. Of them, the problems of diseases will be exclusively dealt with this speech. Rurality and Disease Problems There are many differences between rural and urban areas. In general, indicators of rurality are small size of towns, dispersion of the population, remoteness from urban centers, inadequacy of public transportation, poor communication, inadequate sanitation, poor housing, poverty, little education lack of health personnels and facilities, and in-accessibility to health services. The influence of such conditions creates, directly or indirectly, many problems of diseases in the rural areas. Those art the occurrence of preventable diseases, deterioration and prolongation of illness due to loss of chance to get early treatment, decreased or prolonged labour force loss, unnecessary death, doubling of medical cost, and economic loss. Some Considerations of Innovative Approach The followings art some considerations of innovative approaches to the problems of diseases in the rural Korea. 1. It would be essential goal of the innovative approaches that the damage and economic loss due to diseases will be maintained to minimum level by minimizing the absolute amount of the diseases, and by moderating the fee for medical cares. The goal of the minimization of the disease amount may be achieved by preventive services and early treatment, and the goal of moderating the medical fee may be achieved by lowering the prime cost and by adjusting the medical fees to reasonable level. 2. Community health service or community medicine will be adopted as a innovative means to disease problems. In this case, a community is defined as an unit area where supply and utilization of primary service activities can be accomplished within a day. The essential nature o the community health service should be such activities as health promotion, preventive measures, medical care, and rehabilitation performing efficiently through the organized efforts of the residents in a community. Each service activity should cover all members of the residents in a community in its plan and performance. The cooperation of the community peoples in one of the essential elements for success of the service program, The motivations of their cooperative mood may be activated through several ways: when the participation of the residents in service program of especially the direct participation of organized cooperation of the area leaders art achieved through a means of health education: when the residents get actual experience of having received the benefit of good quality services; and when the health personnels being armed with an idealism that they art working in the areas to help health problems of the residents, maintain good human relationships with them. For the success of a community health service program, a personnel who is in charge of leadership and has an able, a sincere and a steady characters seems to be required in a community. The government should lead and support the community health service programs of the nation under the basis of results appeared in the demonstrative programs so as to be carried out the programs efficiently. Moss of the health problems may be treated properly in the community levels through suitable community health service programs but there might be some problems which art beyond their abilities to be dealt with. To solve such problems each community health service program should be under the referral systems which are connected with health centers, hospitals, and so forth. 3. An approach should be intensively groped to have a physician in each community. The shortage of physicians in rural areas is world-wide problem and so is the Korean situation. In the past the government has initiated a system of area-limited physician, coercion, and a small scale of scholarship program with unsatisfactory results. But there might be ways of achieving the goal by intervice, broadened, and continuous approaches. There will be several ways of approach to motivate the physicians to be settled in a rural community. They are, for examples, to expos the students to the community health service programs during training, to be run community health service programs by every health or medical schools and other main medical facilities, communication activities and advertisement, desire of community peoples to invite a physician, scholarship program, payment of satisfactory level, fulfilment of military obligation in case of a future draft, economic growth and development of rural communities, sufficiency of health and medical facilities, provision of proper medical care system, coercion, and so forth. And, hopefully, more useful reference data on the motivations may be available when a survey be conducted to the physicians who are presently engaging in the rural community levels. 4. In communities where the availability of a physician is difficult, a trial to use physician extenders, under certain conditions, may be considered. The reason is that it would be beneficial for the health of the residents to give them the remedies of primary medical care through the extenders rather than to leave their medical problems out of management. The followings are the conditions to be considered when the physician extenders are used: their positions will be prescribed as a temporary one instead of permanent one so as to allow easy replacement of the position with a physician applicant; the extender will be under periodic direction and supervision of a physician, and also referral channel will be provided: legal constraints will be placed upon the extenders primary care practice, and the physician extenders will used only under the public medical care system. 5. For the balanced health care delivery, a greater investment to the rural areas is needed to compensate weak points of a rurality. The characteristics of a rurality has been already mentioned. The objective of balanced service for rural communities to level up that of urban areas will be hard to achieve without greater efforts and supports. For example, rural communities need mobile powers more than urban areas, communication network is extremely necessary at health delivery facilities in rural areas as well as the need of urban areas, health and medical facilities in rural areas should be provided more substantially than those of urban areas to minimize, in a sense, the amount of patient consultation and request of laboratory specimens through referral system of which procedures are more troublesome in rural areas, and more intensive control measures against communicable diseases are needed in rural areas where greater numbers of cases are occurred under the poor sanitary conditions.

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