• Journal of Fisheries and Marine Sciences Education
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• v.29 no.2
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• pp.343-353
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• 2017

Nursing students who are in clinical practices under the complicated medical environment to become competent practitioners can be exposed to a variety of dangerous situations. In particular, nursing students can experience stress and compromised safety because they have difficulty in prioritizing their tasks and lack confidence in clinical and interpersonal skills. The purpose of this study is to investigate the types and characteristics of nursing students' attitudes toward the safety of clinical practices, and improve their safety related to clinical practices. A total of 40 statements about the safety of clinical practices were applied to 37 nursing students. Collected data were analyzed with the PC QUANL program. The Perception of nursing students to the safety of clinical practices was categorized into three types: 'Pursuit of perfection in overwhelming state type', 'Perseverance Patience type' and 'Cover up-meeting expectation type'. The subjects related to the safety of clinical practices need to be developed within the curriculum of nursing departments by examining the Perception of nursing students to the safety of clinical practices. In addition, a sense of responsibility shared by nursing students, educators and practitioners needs to be enhanced to improve the safety of clinical practices.

• Safety and Health at Work
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• v.6 no.1
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• pp.46-55
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• 2015

Background: Small and medium enterprises (SMEs) are often the main pillar of an economy. Minor accidents, ergonomics problems, old and outdated machinery, and lack of awareness have created a need for implementation of safety practices in SMEs. Implementation of healthy working conditions creates positive impacts on economic and social development. Methods: In this study, a questionnaire was developed and administered to 30 randomly chosen SMEs in and around Mumbai, Maharashtra, and other states in India to evaluate safety practices implemented in their facilities. The study also looked into the barriers and drivers for technology innovation and suggestions were also received from the respondent SMEs for best practices on safety issues. Results: In some SMEs, risks associated with safety issues were increased whereas risks were decreased in others. Safety management practices are inadequate in most SMEs. Market competitiveness, better efficiency, less risk, and stringent laws were found to be most significant drivers; and financial constraints, lack of awareness, resistance to change, and lack of training for employees were found to be main barriers. Conclusion: Competition between SMEs was found to be major reason for implementation of safety practices in the SMEs. The major contribution of the study has been awareness building on safety issues in the SMEs that participated in the project.

• Quality Improvement in Health Care
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• v.22 no.2
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• pp.43-73
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• 2016

Purpose: The aims of this study were to assess the presence of core patient safety practices in Korean hospitals and assess the differences in reporting and learning systems of patient safety, infrastructure, and safe practices by hospital characteristics. Methods: The authors developed a questionnaire including 39 items of patient safety staffing, health information system, reporting system, and event-specific prevention practices. The survey was conducted online or e-mail with 407 tertiary, general and specialty hospitals. Results: About 90% of hospitals answered the self-reporting system of patient safety related events is established. More than 90% of hospitals applied incidence monitoring or root cause analysis on healthcare-associated infection, in-facility pressure ulcers and falls, but only 60% did on surgery/procedure related events. More than 50% of the hospitals did not adopted present on admission (POA) indicators. One hundred (80.0%) hospitals had a department of patient safety and/or quality and only 52.8% of hospitals had a patient safety officer (PSO). While 82.4% of hospitals used electronic medical records (EMRs), only 53% of these hospitals adopted clinical decision support function. Infrastructure for patient safety except EMRs was well established in training, high-level and large hospitals. Most hospitals implemented prevention practices of adverse drug events, in-facility pressure ulcers and falls (94.4-100.0%). But prevention practices of surgery/procedure related events had relatively low adoption rate (59.2-92.8%). Majority of prevention practices for patient safety events were also implemented with a relatively modest increase in resources allocated. Conclusion: The hospital-based reporting and learning system, EMRs, and core evidence-based prevention practices were implemented well in high-level and large hospitals. But POA indicator and PSO were not adopted in more than half of surveyed hospitals and implementation of prevention practices for specific event had low. To support and monitor progress in hospital's patient safety effort, national-level safety practices set is needed.

• Korean Journal of Community Nutrition
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• v.20 no.6
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• pp.399-410
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• 2015

Objectives: This study aims to identify self-resilience factors that drive right dietary and food safety practices in middle school students. Methods: Data was collected from 438 middle school students in Daegu using a self-administered questionnaire in December, 2013. The questionnaire consisted of 81 items with the following categories: general information, self-resilience, right dietary and food safety practices. Statistical analyses to determine frequency, average, ANOVA, factor analysis, reliability analysis, and regression analysis were performed using SPSS 21. Results: The results of factor analysis indicated that self-resilience was classified into challenge, adaptability, patience and achievement needs, and right dietary practices were sub-grouped into family meals, experience of dietary life, eco-friendly, balanced food, economy and bad food control, and food safety practices consisted of management of bacteria, hand washing and eating off a plate, safety food and food purchasing. The score of right dietary and food safety practices showed significant differences by sex, grade, and school achievement (p < 0.05). The economy factor of right dietary practices was significantly affected by the management of bacteria (p < 0.001), hand washing and eating off a plate (p < 0.001), safety food (p < 0.01), food purchasing of food safety practices (p < 0.05). The challenge factor of self-resilience significantly affected family meals, experience of dietary life, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and safety food (p < 0.05). The adaptability factor of self-resilience was associated with factors such as eco-friendly, balanced food, economy, bad food control, management of bacteria, hand washing and eating off a plate, and food purchasing (p < 0.05). Conclusions: This study suggests that dietary education programs for middle school students could incorporate food safety practices, and self-resilience such as challenge, adaptability, patience and achievement needs to be effective.

• Journal of Environmental Health Sciences
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• v.39 no.3
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• pp.256-267
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• 2013

Objectives: The purpose of this study was to evaluate food hygiene and safety knowledge, attitudes, and practices (KAP) among the elementary school children, and furthermore, to explain the interrelations among these three variables. A second purpose was to compare gender differences of KAP. Methods: A self-administered, structured questionnaire was designed and completed by 376 elementary school children. A five-point Likert scale with twenty questions was used to gather information. Data was analyzed by frequency analysis, Pearson's correlation and analysis of variance or Student's t-test. Results: Children generally had good knowledge of food hygiene and safety, and knowledge of children was superior to the attitudes and also to their practices (p < 0.05). The attitude score was mediated between knowledge and practice scores. Significant differences (p < 0.05) were found between boys and girls in an item of knowledge, three items of attitudes, and six items of practices. A significant positive correlations were observed between knowledge and practices (${\gamma}$ = 0.70, p < 0.001), and between attitudes and practices (${\gamma}$ = 0.45, p < 0.001), as well as between attitudes and practices (${\gamma}$ = 0.51, p < 0.001), revealing that increased knowledge and even attitudes toward food hygiene safety could result in positive change in practices or behaviors. Conclusions: The results of this study indicate that despite good knowledge and attitudes of children, their practices toward food hygiene and safety are not acceptable. Gender differences in practices were highlighted. In order to create effective educational interventions on the food hygiene and safety of children, a better understanding of their awareness and the required related information is necessary.

• Journal of the Korean Dietetic Association
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• v.17 no.3
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• pp.287-301
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• 2011

This study examined the current status of foodservice management in elderly welfare facilities and evaluated food service workers' food safety practices and knowledge. For this, the directors of 20 elderly welfare facilities (each with fewer than 50 residents) located in Seoul were interviewed and a survey of 40 foodservice workers was conducted to determine their food safety knowledge and practices. The facilities accommodated an average of 28 residents. All the facilities were self-operated and approximately 62% were dependent on payments by residents. Only 15% had a dietitian in charge of menu planning, food purchasing, and food safety management. Approximately 50% had their facility managers take responsibilities for menu planning and food safety management. Most of the facilities provided food safety training within their own facility and sanitized their utensils, cutting boards, and dishcloths on a daily basis. A limited number of foodservice workers, insufficient training programs, and budget constraints were some of the major barriers to food safety management. Their average score on food safety practices was 1.62, and that on food safety knowledge was 17.6 out of 19 points. These results indicate that the foodservice workers had good food safety knowledge and appropriate food safety practices. There was a significant correlation only between food safety practices related to receiving and storing food products and knowledge of personal hygiene.

• International Journal of Advanced Culture Technology
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• v.10 no.4
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• pp.160-167
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• 2022

In this study, an attempt was made to provide basic data for the development of programs that can improve safety care practices in the future by identifying factors that influence childcare teachers' safety care practices. 134 childcare teachers participated, and the survey results were analyzed using SPSS WIN 21.0 statistical program. As a result of this study, there was a significant positive correlation between safety knowledge and attitude. There was no significant correlation with knowledge and safety care practices. It was found that safety attitude had a significant positive correlation with safety care practice.. The factor influencing safety care practice was attitude toward safety, and the explanatory power of the model was 46.1%. In order to improve the level of safety care practices of childcare teachers, a program that can be practically utilized through customized education tailored to the needs of childcare teachers and each field rather than simply imparting knowledge is absolutely essential.

• Journal of Community Nutrition
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• v.7 no.3
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• pp.141-148
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• 2005

Food handling practices playa key role in the prevalence of food-borne illness. Despite the fact that pregnant women are high risk groups for food-borne disease, little is known about their actual food handling practices at home. The objective of this study was to investigate behaviors regarding food-related hygienic practices of pregnant women. The questionnaire included questions in five major areas : personal hygiene ; adequate cooking ; avoiding cross contamination ; keeping food at safe temperatures ; and avoiding food from unsafe sources. Analysis of 488 questionnaires showed the respondents were unaware of the importance of safe food handling practices. Especially, pregnant women in our study should be encouraged to be careful about either risk of adequate cooking $(2.08\pm0.66)$ and keeping foods at safe temperatures $(2.69\pm0.63)$. Residency and number of children were consistent independent predictors of food handling behaviors. Previous food safety education also was found to have significant effect on food handling practices. TV news and newspapers were considered the most usable sources of food safety information by respondents. The behaviors identified in this study represent ones of particular importance for high-risk populations, like pregnant women. These population characteristics identified in this study could be incorporated in development of food safety educational programs for pregnant women being vulnerable on food-borne illness. Our results could have implications for the design of effective food safety educational efforts. This study indicates the need for continued and improved food safety education and for enforcing systematic food safety education for pregnant women.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.249-261
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• 2008

This study was carried out to investigate the children's knowledge, attitudes and practices of food safety. A total of 355 data were collected from elementary school students. The concern of food safety was moderate in 5 point Likert scale and relatively high correlated with food safety knowledge(r=0.571) and education(r=0.534). The experience and knowledge of terminology on food safety were estimated. The level of food safety was classified into 5 groups and the consideration of food purchase was classified into 3 groups by factor analysis. A few children were aware of the food safety knowledge and could hardly understood English terminology. And the food safety practices were surveyed, and most of children checked with expiration dates and packaging conditions of food. Personal hygiene practice of children was significantly affected by gender, self hygiene evaluation and the knowledge level of food safety. Providing more food safety information affects personal hygiene and the practices of food purchase, so educational programs on food safety for children were required.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.12
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• pp.536-546
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• 2020

This study examined the correlation between safety practices and safety knowledge, safety awareness and safety efficacy, and the factors influencing the safety practices of in-home child-care providers. The participants were 199 in-home child-care providers who worked at two cities in G province. Using a structured-questionnaire, the data were collected from December 2019 to January 2020. The data were analyzed using the IMB/SPSS 25.0 program. The collected data were analyzed using descriptive statistics (frequency, percent, mean, and SD), a t-test, ANOVA, Scheff test, Pearson Correlation Coefficient, and multiple regression. The mean score for safety knowledge, safety awareness, safety efficacy, and safety practices were 0.64 (SD, 0.09), 1.92 (SD, 0.37), 4.18 (SD, 0.51), and 2.55 (SD, 0.36), respectively. Safety practices were positively correlated with the safety knowledge (r=.14, p=.042), safety efficacy (r=.43, p<.001), and sub-factors of safety efficacy, self-regulation (r=.32, p<.001), enlisting social support (r=.40, p<.001), and controlling the environment (r=.39, p<.001). Enlisting social support and controlling the environment, sub-factors of safety efficacy were influenced safety practices significantly and explained 20.0% of the variance. Based on these findings, it will be necessary to develop a program that can enhance their safety efficacy for safety practices of in-home child-care providers.