Current research trends in HACCP principles
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Hwang, Tae-Young
(R&D center, Korea Agency of HACCP Accreditation and Services)
Lee, Sun-Yong (R&D center, Korea Agency of HACCP Accreditation and Services) Yoo, Jae-Weon (R&D center, Korea Agency of HACCP Accreditation and Services) Kim, Dong-Ju (R&D center, Korea Agency of HACCP Accreditation and Services) Lee, Je-Myung (Food Safety Certification Division, Food Safety Policy Bureau, Ministry of Food and Drug Safety) Go, Ji-Hun (Food Safety Certification Division, Food Safety Policy Bureau, Ministry of Food and Drug Safety) Kim, Myung-Ho (R&D center, Korea Agency of HACCP Accreditation and Services) |
1 | KAHAS (Korea Agency of HACCP Accreditation and Service). Food Certified Company Statistics. Available from: https://www.HACCP.or.kr/site/HACCP/sub.do?key=2626. Accessed Apr. 05, 2021. |
2 | Choi EG, Shin WS. Manufacturing process and food safety analysis of sous-vide production for small and medium sized manufacturing companies: Focusing on the Korean HMR market. Korean J. Food Sci. Technol. 52: 1-10 (2020) |
3 | Jung SW, Cho SW, Back SH, Kong SH, .Nam IS. Study on the improvement of HACCP evaluation items in small scale meat packaging plant. Korean J. Org. Agric. 27: 437-452 (2019) DOI |
4 | Kang MJ, Lee HT, Kim JY. Hazard analysis, determination of critical control points, and establishment of critical limits for seasoned laver. Korean J. Culi. Res. 21: 1-10 (2015) |
5 | KFDA. Development and management of HACCP model for production and distribution stage with fisheries product (2019) |
6 | KFRI. Establishment of platform for u-food system (2014) |
7 | Kho JS, Jeong J. HACCP-based cooperative model for smart factory in South Korea. Procedia Comput. Sci. 175: 778-783 (2020) DOI |
8 | Kim CB, Kim KH. Empirical study on the causal relation of supply chain traceability, transparency, sharing information, performance in HACCP of the Korean food industry. Int. commerce and information rev. 15: 47-68 (2013) DOI |
9 | Min JH, Park MK, Kim HJ, Lee JK. Systemic analysis on hygiene of food catering in Korea (2005-2014). J. Food Hyg. Saf. 30: 13-27 (2015) DOI |
10 | Park S, Kim N, Choi S, Moon J. The Consumption Patterns of Korean Native Chicken. Korean J. Poultry Sci. 47(4): 247-54 (2020) DOI |
11 | Ross-Nazzal J. From farm to fork: How space food standards impacted the food industry and changed food safety standards. In: Societal Impact of Spaceflight. Dick SJ and Launius RD (Eds.) Washington, DC: NASA, pp. 219-236 (2007) |
12 | The National Law Information Center. Food and Livestock Safety Management Certification Standards. Available from: https://www.law.go.kr/LSW/admRulLsInfoP.do?%20chrClsCd=010202&admRulSeq=2100000035461. Accessed Apr. 05, 2021. |
13 | Kim JU, Park JH. Consumer's preferences for fish farm HACCP certification : An application of conjoint analysis. J. Fish. Bus. Adm. 51: 1-13 (2020) |
14 | Kim SJ. Food safety management in the 4th industrial revolution, smart HACCP. Safe food. 12: 1-8 (2017) |
15 | Kwon SC. Microbiological evaluation for HACCP system application of green vegetable juice containing lactic acid bacteria. J. Korea Acad. Industr. Coop. Soc. 12: 4924-4931 (2011) DOI |
16 | Kwon SC. Microbiological hazard analysis for HACCP system application to vinegared pickle radishes. J. Food Hyg. Saf. 28: 69-74 (2013) DOI |
17 | Lee HS, Jang MS. The development of the HACCP plan in Korean rice cake manufacturing facilities. Korean J. Food Cookery Sci. 24: 652-664 (2008) |
18 | Lee US, Kwon SC. Microbiological hazard analysis for HACCP system application to non heat-frozen carrot juice. J. Food Hyg. Saf. 29: 79-84 (2014) DOI |
19 | MAFRA. Studies on HACCP system for improving sanitary management of Korean Seafood (1997) |
20 | Lim TH, Choi JH, Kang YJ, Kwak TK. The implementation of a HACCP system through u-HACCP®application and the verification of microbial quality improvement in a small size restaurant. J. Korean Society of Food Sci. Nutrition. 42: 464-477 (2013) DOI |
21 | Lee MR, Kim HY. Microbiological hazard analysis of non-heating process menus served at foodservice operations and hygienic improvements by implementing HACCP. Korean J. Food & Cookery Sci. 23: 749-760 (2007) |
22 | Park MG, Nam IS. Comparative analysis of mortality number before and after HACCP system implementation in different scales of swine farm. Korean J. Org. Agric. 26: 453-462 (2018) DOI |
23 | Cha KA, Yeo SD. Yeo, Yoon SW, Hong WK. Ontology construction of diet data for food hygiene informatization. J. Rehabilitation Welfare Eng. Assistive Technol. 11: 21-27 (2017) DOI |
24 | Cho KH, Kang HJ. Production characteristics of HACCP hog farms and its policy implementation. Korean J. Agri. Manage. Policy. 36: 610-629 (2009) |
25 | Cho SY, Seok D. Food safety culture assessment of home meal replacement manufacturer. J. food hyg. safety. 34: 380-387 (2019) DOI |
26 | Jo AH, Kang JY, Park EJ, Lee HC, Lee CS, Kim JB. Proposal of unification plan based on differences between food and livestock product HACCP. Food Sci. Ind. 53: 101-115 (2020) DOI |
27 | Eun YD, Jeong HS, Kim SJ, Park WS, Ahn BS, Kim DK, Kim EH, Park EH, Park SH, Hwang IY, Son HJ. A large outbreak of Salmonella enterica serovar Thompson infections associated with chocolate cake in Busan, Korea. Epidemiol Health. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6391592. Accessed Apr. 07, 2021. |
28 | RDA. A study for IT technology based welfare pig farm management and analysis of its productivity (2015) |
29 | Kim JB, Kang MS. The Monitoring System of Temperature and Humidity on Vehicle for HACCP. J. Adv. Navig. Technol. 22: 168-172 (2018) DOI |
30 | Kwok HU. A Study on the correlation between mandatory accreditation of HACCP and food safety accidents and consumer's awareness. Master thesis, Hoseo university, Chungnam, Korea (2019) |
31 | MOF. Studies on the Development of HACCP Plan Model in Fishery Products (2001) |
32 | Lee GY, Lee YJ, Back SH, Hwang I.J, Lee KS, Kim YS, Kim BH, Kim HS, Kang SC, Cho JJ, Park MS, Suk HJ, Nam IS. Study on the management level pf pathogenic bacteria in HACCP system implemented animal farm. Korean J. Ani. Sci. Tech. 53: 67-74 (2011) DOI |
33 | Lee SJ. A comparative study on ISO 22000, HACCP. The Monthly Packaging World 142: 69-76 (2005) |
34 | Liu F, Rhim H, Park KT, Xu J, Lo CKY. HACCP certification in food industry: Trade-offs in product safety and firm performance. Int. J. Prod. Econ. 231: 1-12 (2021) |
35 | Rejeb A. Halal meat supply chain traceability based on HACCP, blockchain and internet of things. Acta tech. Jaurinensis. 11: 218-247 (2018) DOI |
36 | Om AS, Kown SH, Chung DH, Oh SS, Lee HO. Microbiological quality evaluation for application of the HACCP system to the bakery products at small scale bakeries. Korean J. Food Cookery. Sci. 19: 454 - 462 (2003) |
37 | Park HO, Kim CM, Woo GJ, Park SH, Lee DH, Chang EJ, Park KH. Monitoring and trends analysis of food poisoning outbreaks occurred in recent years in Korea. J. Food Hyg. Safety, 16: 280-294 (2001) |
38 | Park SB, Kwon SC. Microbiological hazard analysis for HACCP system application to red pepper powder. Korean J. organic agr. 16: 2602-2608 (2015) |
39 | Weinroth MD, Belk AD, Belk KE. History, development, and current status of food safety systems worldwide. Anim. Front. 8(4): 9-15 (2018) DOI |
40 | Baek SH, Nam IS. A Study on the field application through the improvement of scoring system for HACCP evaluation items of cattle farm. Korean J. Org. Agric. 26: 759-774 (2018) DOI |
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