This study aimed at elementary, middle, and high school dietitians who purchase ingredients for school meals. Therefore, for the study, the awareness and usage of nutritional information by 108 teachers and dieticians on 5 hazard-free meals using multivariate analysis of variance were investigated during May 18~21, 2021. Among the five questions that asked the general perceptions of school meal dietitians of 5 hazard-free meals, the perception that the “5 hazard-free foods can be easily distinguished” was the lowest. Problems were associated with using the 5 hazard-free meals such as “expensive price,” “no variety in items,” “disruption in the supply and demand,” “inconsistent quality,” and “lack of taste,” in that order. Therefore, to improve 5 hazard-free school meal service, it is necessary to not only lower the price burden by providing subsidies to schools but also improve the development and distribution structure of various 5 hazard-free foods.

The consumer products in the living environments include a variety of chemicals which could be harmful in the human health. The aim of this study was to assess the inhalation exposure and risk for cleaning workers who had used bleach in the university. A total of 81 cleaning workers took part in this study. Frequency and amount of cleaning bleach during working hours were investigated by questionnaire interviews. Exposure assessment was used by the exposure algorithm and exposure factors. Used cleaning bleaches were analyzed to identify the ingredients, and risk by exposure was assessed by separating as carcinogen and non-carcinogen substances. The results of chemical substances and the questionnaire were used to assess the exposure factors, and the inhalation doses were calculated through inhalation exposure algorithm. According to the questionnaires for the cleaning workers, frequence of cleaning bleach was 11.66 ± 7.21 times per month. And average usage time and amount per cleaning work were 30.78 ± 36.00 minute and 20099.53 ± 12998.60 mg, respectively. Risks for carcinogenic substances of formaldehyde, ethylbenzene, and chloroform were exceeded by 56.79%, 27.16%, and 82.72% as the reference value of 10−6, respectively.

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Naeng-myeun (Cold noodles) and Pi-bim bab (mixed rice) prepared at Korean restaurants. Large numbers of total plate counts were counted from the cooked foods after handling and holding. Ingestion of these foods must be considered high risk. Critical control points identified were, pre-preparation, food handling after cooking, and holding on display in product flow of Nang-Meon and pre-preparation, preparation, and holding on display in product flow of Pi-bim bab. It need for effective quality control of Nang-Meon and Pi-bim bab that training program consist of surveillance, education of the staff, standard operation procedures, forbidding dangerous processes and control of critical points.