• Air Cleaning Technology
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• v.22 no.2
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• pp.31-39
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• 2009

최근 식생활의 다양화와 식품 안전에 대한 관심 증가에 따라 식품 공장의 청정화와 작업장의 위생 관리에 대한 노력이 많이 이루어지고 있다. 그 중에 서도 농식품 분야에서는 최근 들어서 신선한 과일과 채소류를 식품소재로 이용한 신선편이 가공 농산물의 수요가 늘어나고 있다. IFPA(The International Fresh-cut Produce Association)의 정의에 따르면 신선편이 농식품은 박피되거나 절단되어져 신선함을 유지한 채로 소비자들에게 높은 영양과 편이성 및 풍미를 제공하는 포장형태의 100% 이용 가능한 과일 및 채소제품을 말한다. 이러한 신선편이 농식품은 식재료공급에 있어 안전성 및 편이성이 있으나 수확 후 처리시설에 대한 위생 개념이 도입되지 않고는 양질의 식재료를 공급하는 것은 어렵다. 그러나 신선편이 농식품은 살아있는 생체 조직으로 박피, 절단 등의 과정을 거치면서 세포가 파괴되어 급격한 품질 변화가 나타 날 수 있으며, 최소한의 비가열 가공공정만을 거치게 되므로 식품원료 내에 존재하는 미생물이 그대로 유지 될 수 밖에 없는 문제점을 가지고 있다. 또한 일반적으로 선선편이 제품의 가공과정에서 절단 처리시 표면에 묻어 있던 미생물이 과육 부위로 옮겨지면서 식품 세포 조직의 체액을 영양성분으로 활용하여 급격히 증식함으로서 식품의 변질을 일으키거나 섭취시 질병을 일으킬 수 있는 가능성이 있다. 특히, 신선편이 농식품 중에서 가장 많이 소비되는 엽채류는 수확 직후 잎 표면에 토양과 물에 의한 다양한 미생불이 부착되어 식품의 변질 가능성이 크다. 그러므로 농산물의 유통 및 보관단계에서 미생물 오염 가능성이 있기 때문에 신선편이 농식품은 원료 구입 후 제품 생산 및 포장에 이르는 과정에서 각 작업 단계별 위해요소를 분석하고, 식품 안전성을 확보하여 철저한 위생 관리가 중요하다. 따라서 본 자료는 농식품 작업장중 세척공정을 거치는 신선편이농산물과 세척공정을 거치지 않는 신선농식품 작업장에 대한 위생관리 및 관련 설비 기술 개발을 위한 기초 자료로 활용하고자 현재 운영중인 작업장을 중심으로 직접 현지 조사한 자료이다.

• Food Science and Preservation
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• v.19 no.4
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• pp.611-618
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• 2012

This study was conducted to investigate the perception of the management of food service in schools. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk areas. The questionnaire included the food temperature management and the frequency of the food quality confirmation. The sanitation performance of the delivery workers was evaluated with a 5-point Likert scale. The food items for which the proper temperatures while they were being received were difficult to maintain were as follows: ready-to-use vegetables, 49.8%; frozen foods, 30.3%; and fish paste, 27.7%. The frequencies of the food quality confirmation whenever the foods were received were as follows: for beef, 87.5%; pork, 84.5%; chicken, 84.1%; eggs, 73.4%; seafood, 59.4%; and processed foods, 52.8%. The total mean score of the dietitian-perceived sanitation management performance of the delivery workers was 3.86/5.00. The school dietitians said the percentage of the mixed delivery of food items in vans was 80.4%. The percentage of the dietitians who thought this mixed delivery influenced food sanitation and quality was 92.3%. Therefore, safe foods should be supplied to schools with a thorough inspection process and hygiene education, and professional research is required on the appropriate inspection process.

• Journal of Food Hygiene and Safety
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• v.20 no.3
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• pp.179-184
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• 2005

This study was carried out to evaluate the quality of confectioneries among processed foods. Total samples were 3,716, and violative samples among them were 36. The snacks in confectioneries showed violative rate of $1.0\%$, and the traditional snack in snacks showed $8.4\%$. Violative items were acid value and peroxide value for the most part, so the fried snacks need to control the management hygienically. The nutrition ingredients were measured far carbohydrates, protein, fats, sodium and calories in bread. Indication values at packing were not suited to 18 of 20 breads on the indication criterion of ingredient. And nutrition ingredients were not indicated to breads of some company nevertheless be sure to indicated. The processed food should be managed thorough with regard indicated nutrition ingredient.

• The Journal of the Korean dental association
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• v.53 no.10
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• pp.678-687
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• 2015

In order to prevent aspiration pneumonia, oral hygiene care is important; thus proper tips for oral hygiene care should be distributed among hospitals and care facilities for elderly. Malpractice of oral hygiene itself may cause aspiration pneumonia. For efficient and effective oral hygiene care, engagement of professionals such as dentists or dental hygienists is essential. At the point where necessity of systemized dental $professionals^{\circ}{\phi}$ involvement at care facilities for elderly is being emerged, it is important to determine less risky approaches for oral health care tailored to elderly. Among many approaches, oral health care practice without usage of water is considered safe, reducing risk of possibility of aspiration. Since this practice is quite easy to implement, many dental professionals may utilize it when practiced at care facilities for elderly.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.12 no.9
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• pp.1623-1632
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• 2008

In food choice, consumers consider importantly food safely and reliability focusing on a high qualify control. Also they are concerned about sustainable production and consumption considering of area and environment. In this paper, We propose and design the high-quality seafood production support system that is based on international sanitary standard haccp, traceability and eco-fiendly seafood certification for safety and reliability of the seafood production. The system is categorized into five part: aquafarm haccp, environmental control monitoring, traceability, disease prevention and messenger service and seafood price inquiry service. The proposed system utilize diverse ubiquitous-it technologies like usn, network cctv, mobile device etc.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.232-244
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• 2000

Domestic market of mass catering establishments has been increased greatly since early 90's with the emergence of professional mass catering business and the expansion of school food service. Because of the characteristics of mass catering establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Large-scale outbreaks occurred last few years in Korea revealed the necessity of establishing strong safety measures for the sanitary management of mass catering establishments. Currently, many catering businesses are interested in Hazard Analysis Critical Control Points(HACCP), a new sanitary management system, and are trying to implement HACCP for their food services. Korean government is also undertaking model projects for mass catering establishments. Accordingly, numerous efforts are being given to dove op HACCP plans by the academia and industry, however, there has been no report on generic HACCP model which can be used directly for mass catering establishments dealing with numerous menus. Therefore, this study suggested a methodology to develop HACCP plans for domestic mass catering establishments and a generic HACCP model which can be applied to most Korean mass catering establishments hoping to implement HACCP system.

• The Safety technology
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• no.176
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• pp.20-21
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• 2012

우리나라 욕실문화를 선도하고 있는 기업이라면 단연코 대림B&Co를 꼽을 수 있다. 위생도기업계 최초로 KS 마크를 획득한 것은 물론이고 우리나라에서 처음으로 원피스 사이펀제트 양변기를 출시했다는 것에서 그 면모를 확인할 수 있다. 대림B&Co는 지난 1996년 정부투자기관으로 설립된 '요업센터'를 모태로 하고 있다. 이후 이곳은 1971년 대림요업(주)으로 상호를 변경하면서부터 비약적으로 발전했다. KS마크를 시작으로 일본 INAX사와 기술제휴를 맺어 품질혁신을 위한 발판을 마련한 것이다. 여기에 더해 지난 2008년에는 지금의 대림B&Co로 상호를 변경해 욕실문화를 선도하는 기업으로 자리매김하고 있다. 그렇다면 이처럼 눈부신 성장을 할 수 있었던 원동력은 무엇일까. 이곳 관계자들은 모두 입을 모다 '빈틈없는 안전관리'라고 말한다. 안전과 회사의 성장은 때려야 땔 수 없다는 신념 아래 철저한 안전관리를 해나가고 있는 대림B&Co를 찾아가 봤다.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.293-304
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• 1999

The purpose of this study was to evaluate the microbiological quality, and to assure the hygienic safety of the food production in the university food service facility located in Seoul in accordance with the Hazard Analysis Critical Control Point(HACCP) concepts. In the hygienic state assessment of kitchen, it has revealed that it was very important to remove water from the kitchen floor and to establish standard method for disinfection of cooking utensils. And foodservice workers were required to have training program for the safe handling of food and utensils since they did treat food without hygienic gloves. The kitchen layout had to be improved because the near distance of table with heating unit and shelf might cause the growth of microorganisms when prepared food was kept on the shelf. In terms of the timetemperature measurement and microbiological quality assessment during each of the food production phases, most of sengchae (raw vegetable dish) and namul (cooked vegetable dish) were treated within danger zone for food safeness ($5~60^{\circ}C$). It has shown that the microbiological quality of raw materials was very much inferior at the time of receiving based on the TPC($10^{5}~10^{7}$), coliform($10^{3}~1O^{6}$), which was not acceptable level(TPC:$10^{6}$, coliform:$10^{3}$) suggested by Solberg. Microbiological growth has increased in the both of sengchae and namul considerably during most of food production phase. Therefore, it is extremely important to reduce holding and serving time and to avoid treating food within the danger zone for food safeness. In addition, the prevention of cross-contamination during mixing the ingredients with improper equipments and with insanitary treatments by workers was also important to keep the food safety in this speciqic university foodservice facility.

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.258-263
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• 2001

Campylobacter spp. isolated and identified from the raw chicken carcasses in food service, were characterized. Total bacterial counts on the skins of raw chicken were 10$^4$~10$^{6}$ CFU/g and a total of 205 strains were primarily isolated after enrichment culture and selective culture of the sample with candle and microaerophilic chamber method. Among them, twenty eight strains of Gram-negative, catalase-positive and oxidase-positive were further isolated by the determination of biochemical characteristics. Only sixteen strains of them were finally identified as Campylobacter with PCR of pA and pB primers. Nine strains, more than half of them, have grown at 42$^{\circ}C$ and $25^{\circ}C$ and seven strains defined as thermophilic Campylobacter grew not at $25^{\circ}C$, but at 42$^{\circ}C$. Therefore, more careful management of food safety for raw chicken is needed in food service. Particularly, we should concern the raw chicken carcasses with high bacteria contamination, more them 10$^{5}$ CFU/g, which possibly includes Campylobacter spp. grown at low temperature.

• KOREAN POULTRY JOURNAL
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• v.36 no.7 s.417
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• pp.109-111
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• 2004

산란계 및 육계, 오리 산업의 발달로 고밀도 사육 추세로 전에 없던 많은 질병이 발생하고 있어 행정당국 및 양축 농밀들은 많은 예산을 투입하여 질병 예방에 전력하고 있음에도 2003년 12월 국내에서는 처음으로 고병원성 가금인플루엔자가 발생하였다. 고병원성 가금인플루엔자 발생으로 오리 10농가, 닭 9농가로 총 19농가의 오리$\cdot$닭 560만 여수가 살처분되어 보상비만 1,500억원이 직접 소요되었다. 처음 오리 농장에서 발병, 인근농가로 살처분이 확대되어 위생적으로 관리하는 농가도 선의의 피해를 입게되면서 안타까움을 더 해줬다. 당국의 철저한 차단 방역으로 재발병 및 전파에 전력하였으나 2004년 3월 20일 양주시 은현면에서 남은 음식물을 사료화하고 일반 산란농가에서 노계로 도태되는 수명이 다한(정상사료 급여로는 경제성이 없는 노계) 닭을 저렴한 가격으로 구입, 서울 등지에서 수거한 남은 음식물을 적당히 가열, 살균 조치가 의심스러운 남은 음식물을 처리수수료까지 받으며 급여하던 농가에서 발병, 인근 3km 이내의 10여 농가 40여만수를 살처분하여 막대한 재산상의 손실을 초래하였다.