This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

Recently, it is continuously rising to concern about the health risk being induced by microorganisms in food such as Escherichia coli O157:H7 and Listeria monocytogenes. Various organizations and regulatory agencies including U.S.EPA, U.S.DA and FAO/WHO are preparing the methodology building to apply microbial quantitative risk assessment to risk-based food safety program. Microbial risks are primarily the result of single exposure and its health impacts are immediate and serious. Therefore, the methodology of risk assessment differs from that of chemical risk assessment. Microbial quantitative risk assessment consists of four steps; hazard identification, exposure assessment, dose-response assessment and risk characterization. Hazard identification is accomplished by observing and defining the types of adverse health effects in humans associated with exposure to foodborne agents. Epidemiological evidence which links the various disease with the particular exposure route is an important component of this identification. Exposure assessment includes the quantification of microbial exposure regarding the dynamics of microbial growth in food processing, transport, packaging and specific time-temperature conditions at various points from animal production to consumption. Dose-response assessment is the process characterizing dose-response correlation between microbial exposure and disease incidence. Unlike chemical carcinogens, the dose-response assessment for microbial pathogens has not focused on animal models for extrapolation to humans. Risk characterization links the exposure assessment and dose-response assessment and involve uncertainty analysis. The methodology of microbial dose-response assessment is classified as nonthreshold and threshold approach. The nonthreshold model have assumption that one organism is capable of producing an infection if it arrives at an appropriate site and organism have independence. Recently, the Exponential, Beta-poission, Gompertz, and Gamma-weibull models are using as nonthreshold model. The Log-normal and Log-logistic models are using as threshold model. The threshold has the assumption that a toxicant is produce by interaction of organisms. In this study, it was reviewed detailed process including risk value using model parameter and microbial exposure dose. Also this study suggested model application methodology in field of exposure assessment using assumed food microbial data(NaCl, water activity, temperature, pH, etc.) and the commercially used Food MicroModel^ⓡ. We recognized that human volunteer data to the healthy man are preferred rather than epidemiological data for obtaining exact dose-response data. But, the foreign agencies are studying the characterization of correlation between human and animal. For the comparison of differences to the population sensitivity; it must be executed domestic study such as the establishment of dose-response data to the Korean volunteer by each microbial and microbial exposure assessment in food.

Limited information is available on the acceptability of Korean MRLs(maximum residue limits) and the health risk based on the pesticide exposure by food intake. The aim of this study was to evaluate TMDI(theoretical maximum daily intake) and EDI(estimated daily intake) for Korean by using MRLs, food intake, residue data, and correction factors, and compare with ADI(acceptable daily intake) in order to estimate the health risk based on the pesticide exposure. The study was performed in three steps. In the first step, the residual pesticides in each category of food were investigated using the pesticide residue analytical data(1995-96) from officially approved organizations and the analytical data for poultry was adopted from Korean food code method. In the second step, TMDI was estimated from MRLs and food factors, and was compared with ADI. In the third step, the effectiveness of each culinary treatment (washing, peeling, steaming, boiling, and salting) was evaluated and EDI was calculated using pesticide residue data, food factor, and correction factor by treatment. TMDI obtained from MRLs and food intake, and food intake was summed as 1,100.99 g, which was 79.1% of total consumption. The percent ratio of TMDI to ADI for 156 pesticides was mostly below 80% and only 30 pesticides exceeded the ADI. In particular, non-treated EDI from pesticide residue data and food intake was summed up to about 43 ug/day/capita, and the rank was procymidone(8.6 ug) $gt; malefic hydrazide(8.2 ug) $gt; EPN(3.7 ug) $gt; deltamethrin(3.5 ug) $gt; cypermethrin(3.0 ug). The treated EDI calculated from pesticide residue data, food intake, and correction factor by culinary treatment was summed up to 13.7ug/day/capita. The percentage of ADI was TMDI(79.74%) $gt; non-treated EDI (0.17%) $gt; treated EDI(0.04%), and the exposure level of Korean population to whole pesticides was below the level to produce health risk. Oncogenic risk of five pesticides used in Korea whose oncogenic potency(Q*) was known were assessed from TMDI and treated EDI. Dietary oncogenic risk for Korean was estimated to be 2.0 × 10^(-3) on the basis of TMDI, 8.3 × 10^(-7) on the basis of treated EDI. The oncogenic risk from TMDI exceeded the risk level(1 × 10^(-6)) of EPA, whereas the oncogenic risk from treated EDI and real exposure level was lower than that of EPA.