This study investigated the frequency, amount and consumption patterns of 50 potentially hazardous foods (PHF) along with consumers' risk perceptions towards PHF in Korea. A quantitative survey was performed from May through August by trained interviewers, surveying 1,000 adults aged over 18 who were randomly selected from six major provinces in Korea. Consumers perceived seafood, including shellfish, mussel, sashimi and sushi, as the top foods with the highest risk, followed by raw sliced beef. The food with the highest frequency intake per month was leafy vegetables, which is used to wrap other foods, followed by blanched vegetables, fried chicken, etc. The group of middle aged individuals with economic stability had the highest frequency intake of sashimi and sushi. Respondents living in small regions consume greater PHF portions at once. Food safety education with regard to the risk of PHF is essential for consumers, with high frequent intake of PHF.

on the Developing A Curriculum (DACUM) method to analysts 330 responses among 400 questionnaires (response rate 82.5%) after analysing 30 pilot questionnaires. In order to enhance validity and reliability of this job description, 2 job analysts in universities and 10 EMT-Paramedics in hospitals and fire stations were recruited.Results: There were differences between 166 (year 2000) and 240 (2012) in task element. There were

This study aims to investigate the current state of digital reference services using electronic bulletin boards in Korean academic libraries and to suggest improvements. Through the examination of 205 academic library websites, 56 libraries were identified to use electronic bulletin for digital references. The digital reference service questions and responses from four libraries were further analyzed: the types of reference question, the structure and accuracy of answers, and digital reference completion time. The implications of this study for future research and practice lie in its provision of a systematic way to design practical guidelines for virtual reference services.

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