Journal of Industrial Convergence (산업융합연구)

DAEHAN Society of Industrial Management (대한산업경영학회)
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Causes of Food Poisoning and HACCP Accreditation in September 2018

2018년 하절기 식중독 사고 발생 현황과 HACCP인증제와의 관련성

  • Kim, Yoon-Jeong (Deparment of Food and Nutrition, ChungNam National University) ;
  • Kim, Ji-Yun (Deparment of Food and Nutrition, ChungNam National University) ;
  • Kim, Hyeon-Jeong (Deparment of Food and Nutrition, ChungNam National University) ;
  • Choi, A-Young (Deparment of Food and Nutrition, ChungNam National University) ;
  • Lee, Sung-won (KASOM)
  • 김윤정 (충남대학교 식품영양학과) ;
  • 김지윤 (충남대학교 식품영양학과) ;
  • 김현정 (충남대학교 식품영양학과) ;
  • 최아영 (충남대학교 식품영양학과) ;
  • 이성원 (한국소프트웨어기술인협회)
  • Received : 2019.07.22
  • Accepted : 2019.09.20
  • Published : 2019.09.30
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Abstract

In this study, we wanted to analyze the causes of food poisoning and its major occurrence in September 2018 and analyze the relevance of the HACCP certification system to report the correlation. Based on three-year food poisoning cases and causative substances data, and big data on HACCP certification companies and food poisoning frequency, Hygiene 1: 'Salmonella would have spread through school food processing medium.' Hypothesis 2: The difference in the number of food poisoning cases in the last three years as the number of HACCP certifier increases, the number of food poisoning cases will be verified and the cause of food poisoning in September 2018. Studies show that the food poisoning in September 2018 was caused by salmonella bacteria and that outsourced food provided through school meals was the cause. It was also shown that the expansion of HACCP certification did not significantly contribute to the reduction of food poisoning. Therefore, the management operation measures were proposed as a solution to prevent salmonella and to become HACCP certification that could reduce food poisoning.

본 연구에서는 2018년도 9월 식중독의 원인과 주요 발생을 분석하고 HACCP 인증제와의 관련성을 분석하여 상관성을 보고자 하였다. 식중독 3개년 환자 수와 원인 물질 자료와 HACCP 인증업체와 식중독 발생빈도의 빅데이터 자료를 기반으로 가설 1: '학교급식을 매개로 살모넬라가 퍼졌을 것이다.', 가설 2: 'HACCP 인증업체가 증가할수록 식중독 발생 건수는 줄어들 것이다.'를 세우고 증명하기 위해 최근 3년 하절기 7월~9월까지의 월별 식중독 발생 건수의 차이를 검증하였고 2018년의 9월의 식중독 원인을 밝히기 위한 2018년 식중독 발생지와 원인 물질 간의 연관성 분석을 하였으며, 가설 2를 확인하기 위해 HACCP 인증업체 수와 식중독 발생 건수 간의 상관관계를 사용하였다. 연구결과 2018년도 9월의 식중독 원인은 살모넬라균이었으며 학교급식을 통해 제공된 외주 식품이 원인인 것을 알 수 있었다. 또한, HACCP 인증제의 확대가 식중독 감소에 유의하게 기여하지 않았음을 알 수 있었다. 따라서 살모넬라 예방법과 식중독을 감소시킬 수 있는 HACCP 인증이 되기 위한 해결 방안으로 관리운영방안의 보완을 제시하였다.

Keywords

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