The objective of this study is to develope the inspection standards and methods of motorcycle based on the Korean Motor Vehicle Safety Standards (KMVSS), the Korean Motor Vehicle Inspection Standards (KMVI), the inspection standards of the International Motor Vehicle Inspection Committee (CITA), United Kingdom, United State of America and Japan. 20 items related with motorcycle safety are suggested to inspect. Brake performance, headlight lamp, and speed are suggested to measure by a mechanical devices while the rest of items to inspect visually. The inspection with the suggested methods for 138 various models of runs are conducted for verifying the adaptability of present inspection standards. 88.4%, 54%, and 100% of runs satisfy the inspection criteria of the brake performance, lamp, and speedometer, respectively. Inspection time is expected to be about 10 to 16 minutes.

The objective of this study is to construct the inspection standards of motorcycle brake system performance. Based on the Korean Motor Vehicle Safety Standards (KMVSS), the Korean Motor Vehicle Inspection Standards (KMVI), the inspection standards of the International Motor Vehicle Inspection Committee (CITA), United Kingdom and Japan, three alternative brake performance criteria were suggested. The brake performance tests for 129 various models of used motorcycles were conducted for verifying the developed test equipment and suggested three alternative criteria. The total brake performance criterion is appropriately suggested to set at 50 %. Considering the KMVI or the CITA, the brake performance criterion of rear axle may suggested to set at 20 % or 25 %, either.

A research was conducted on Seoul regional elementary, middle, and high school nutritionists to study about their perception of HACCP control standards & performance conditions and sanitation & safety inspection, to seek for more efficient methods of school meals' sanitation system settlement. All surveys were distributed and collected via email. A total of 305 survey papers were collected, and out of these, 300 school results were analyzed. As for CCP 1 performance conditions, 43.3% of the nutritionist put emphasis on temperature control for cooking duration and 71.0% said that they manage both temperature and PHF food control. In CCP 2 stage, 65.8% of the nutritionists maintained the food's temperature, and 56.7% documented the recordings after cooking. A total of 79.3% of the schools scored above 90 points on school meal sanitation & safety inspection, 3.72 points on necessity for revisions, 3.38 points on objectivity, and 3.34 points on reliability. As for these results, a clear CCP control criteria as well as training must be set. Also, because the necessity of revision for sanitation & safety inspection is higher than reliability and objectivity, appropriate complementary measures must be taken.