It has been recognized that international food standards should be considered for a long time. The Codex Alimentarius programme initiated in the early 1960s has received valuable background documentation from the ICMSF (International Commission on Microbiological Specifications for Foods) and also from ISO(the International Organization for Standardization). There has been a considerable move towards international harmonization of standards and methods of analysis. Many foreign countries recommend the guidelines for food microbiological standards quantitatively. To complement microbiological limits and tolerance levels for permissible number of defective samples, allowances should be made for sampling and other variations in laboratory methods. It may be necessary for guidelines of domestic food microbiological standards to be established so that the domestic food standards can be harmonized with foreign food standards. Food safety related microbiological guidelines of ICMSF, EU (European Union), UK (United Kingdom), China (Hong Kong) and Japan were reviewed and shown in examples.

This study was performed to investigate 172 samples of fried food in fast food store. The free fatty acid value of 22 samples exceeded standard of fried-food. These samples were 10 fried chickens, 6 fried potatoes and 5 fried onions. Fatty acid composition differed from each company. The correlation between free fatty acid value and double bond index was very low. New standard of fried food in fast food store is needed for thorough hygiene management, because of being not existed standard. The fried potato containing many carbohydrate and fat appeared higher calory than fried chicken containing many protein. The fried food had high fat comparatively, so that attention in regard to excess intake is demanded. The trace materials were included Mg, Ca, Mn, Fe, Zn, Cu and Cr in order of quantity, and the harmful heavy metals - Pb, Hg and Cd - were included small quantity.

본 연구에서는 제7차 교육과정에 의해 편찬된 21종의 과학 교과서와 지도서에 나타난 섭입경계에서의 마그마 형성 관련 내용에 대한 본문 진술과 제시된 그림들을 분석하여 문제점을 지적하고 그 개선방안을 모색하였다. 분석 결과 교과서간 마그마의 정의에 일관성이 없었으며, 대부분의 교과서에서 마그마의 생성기원에 관한 과학적 개념 진술이 정확하지 않거나 기재되지 않았다. 또한 교과서에 제시된 그림들은 본문 내용과 일치하지 않았으며, 판구조론과 섭입경계에서의 화성활동에 대한 학생들의 과학적 개념형성에 부족하고 잘못된 내용을 포함하고 있다. 이들은 주로 마그마의 생성기작(형성과정), 기원물질, 생성위치와 관련된 것들로서, 본 연구에서는 최근에 발표된 연구결과들을 바탕으로 섭입경계에서 분출되는 대부분의 중성마그마가 쐐기맨틀의 부분용융에 의해 형성된다는 사실을 종합적으로 이해할 수 있는 적절한 개념도를 제시하였다.

전국 4개 대도시(서울, 부산, 대전, 광주)를 중심으로 시중에서 유통되는 김밥 중 황색포도상구균의 오염도 자료와 환경조건별 미생물 변화를 예측하는 Food MicroModel^R을 활용하여 김밥 중 황색포도상구균으로 인해 식중독이 발생하지 않을 유효기간을 산정하였다. 분식점(n=79), 백화점(n=10), 편의점(n=20)으로 구분하여 분석한 여름철 평균 황색포도상구균 모니터링자료(검출률 각각 39.2%, 30%, 15%)를 시중에서 유통되는 김밥 중 황색포도상구균의 최대 섭취유효시간 산정에 활용하였으며, 모델 운영 시 김밥 중 황색포도상구균으로부터 enterotoxin이 생성되는 균수인 2×^7에 도달하는데 ℃~ 요되는 시간을 최대섭취유효시간으로 추정하였다. 하절기의 환경조건을 고려하기 위하여 ℃ 온도 조건하에서, pH, NaCl %, aw 0.99의 조건을 적용하였다. 추정된 최대섭취유효시간은 일반적인 성인이 김밥 1인분(171 g)을 섭취하는 것을 기준으로 하였을 때 구입 이후 28~30℃에서 방치할 경우 분식점은 3.9~4.6시간, 백화점 6.7~7.9시간, 편의점은 7.4~8.7시간이었다. 또한 구매한 김밥이 황색포도상구균에 기인한 식중독으로부터 안전할 최대섭취 유효시간은 99% 안전 확률에서 여름철 분식점 자료를 근거하여 30℃에서 1.9시간이었으며 15℃인 경우는 17.7시간이었다.

We achieved a Quantitative economic growth through rapid developed in 1970' and 1980'. It was confronted after IMF crisis that we needed to improve the past economic policy and the industrial structure. In line of that, the problem of the industrial structure like huge accidents of 1990' converted the recognition of safety. And to improve the conversion, the research of a safety management was needed. In this paper, we thought 4M1E(Man, Machine, Method, Material, Environment) as the cause of accident using the principal of process, assuming that output is accident. Applying 4M1E to the structure of QFD(Quality Function Deployment), we propose the safety function deployment, which has the flow line as followed; demand safety, safety characteristic, direct cause, 4M1E and safety management.

The modem industrial society is developing while growing more diverse and gigantic. Accordingly, occupational injuries or accidents can be caused in various situations, not just in the limited range of workplaces but also in the surroundings, and interest has increased in the prevention of occupational accidents with respect to occupational health and safety, and environment. Thus, this thesis will consider 4MlE (Man, Machine, Method, Material, Environment) as the fundamental causes of accidents and introduce a model of system in which the output of the process control system is replaced by accidents with its input by 4M1E. Furthermore, it will demonstrate how occupational hazardousness can be measured, whereby it can also be rated, by examining the relationship between 4M1E and types of accident in terms of the categories of severity, frequency, and detectability, based on the application of the model to the framework of FMEA.