• Journal of the Korean Dietetic Association
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• v.11 no.1
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• pp.105-113
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• 2005

The purpose of the study was to evaluate the perception of importance about HACCP guidelines of dietitians. A questionnaire was developed to achieve research objectives and sent to random samples of 500 dietitians by a mail ; 418(84%) responses were analyzed. The respondents used three-point-scale to rate their perception of importance about HACCP from 1-"will be necessary" to 3-"very important". All statistical analyses were conducted using SAS package(version 8.12) for Windows. Means and standard deviations were computed for all variables. One-way analysis of variance and Duncan's multiple range test were used to assess differences in the perception of importance about HACCP guidelines among business and industry, health care and school foodservice managers. The study results were summarized as follows. Dietitians especially had lower perception of importance on the contents of Critical Control Points(CCPs), such as; adequate thawing methods and keeping records(1.95) and correct cleaning and sterilizing for raw vegetables and fruits(1.93). The rates of perception of importance about HACCP guidelines were significantly different from 19 of the 37 contents among business and industry, health care and school foodservice(p<.05 or p<.01 or p<.001). Generally, the item related to purchasing and inspection management had the highest perception level score and the item related to pre-preparation management had the lowest perception level score in foodservice production process(p<.001). Results indicate that there is a need for increased education of dietitians about HACCP principles and appropriate practices.

• Journal of the Korean Institute of Gas
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• v.10 no.3 s.32
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• pp.48-53
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• 2006

In case of fire and explosion which resulted from LP gas release of LPG vessel retail store, the populated area such as apartment complex is supposed to be damaged either partially or totally. To estimate the damage of LP gas explosion, we conducted quantitative risk analysis procedure as has been recommended by AIChE/CCPS. For incident scenario selection, event tree analysis was proposed. TNT equivalent method, SAFER Trace v.8.0 and probit model were also used for consequence analysis. The various methods and analyses which were performed in this study are presented with the effect zones in the layout.

• Proceedings of the KIEE Conference
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• 2015.07a
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• pp.1208-1209
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• 2015

포항가속기 연구소에서 4세대 10 GeV 전자를 가속시키기 위하여 대전력 펄스 RF 51sets가 요구된다. 대전력 RF 펄스 공급원으로 200MW 펄스 모듈레이터를 사용하고 있으며 모듈레이터에 공급하는 고전압 전원을 인버터 전원공급장치를 사용한다. 인버터 전원공급장치의 입력 전원은 3상 480 Vac을 사용하고 있으며 운전시 고전압 전원공급장치에서 많은 고조파가 발생한다. 따라서 본 논문에서는 고조파 성분을 측정 분석하고 고조파 성분을 저감하기 위한 대책 방안을 강구하고자 한다.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.123-135
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• 1992

Time and temperature conditions, and microbiological qualities of six categories of menu items were assessed according to the process of food product Row in a 500 bed general hospital. The Harzard Analysis Critical Control Point (HACCP) system was applied to determine harzards, to assess their severity and risks, and to identity CCPs and memos for monitoring mem. The Critical Control Points identified for each category of menu items were: Meat Soup (Kyung Sang Do Gogi Guk): Pre-preparation, holding after pre-preration, and holding after cooking; Pot Stewed Stuffed Cabbage (Soe Yangbaechu Mali Chim): pre-preparation, holding after Pre-preparation, stuffing, cooking and holding after cooking; Boned Pork Sour Salad (Doeji Suyuk Muchim): Pre-preparation, holding after pre-preparation, and post-preparation after cooking; Sauteed Pork Ball (Jeyuk Wanja Jon): pre-preparation, holding after pre-preparation, shaping, and holding after cooking; Stir-fried Fragrant Mushroom (Pyogo Bosot Bokkum): basic ingredients, Pre-preparation, holding after pre-preparation, and holding after cooking; and Fried Corn with Vegetables (Oksusu Yachae Tuigim): pre-preparation, holding after pre-preparation, mixing, and holding after cooking.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.749-760
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• 2007

The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.

• Journal of the Korean Society of Safety
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• v.27 no.3
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• pp.77-82
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• 2012

The leakage of toxic chemicals impact seriously on human being and environment, therefore during their treatment process, a proper management system is necessary to control their toxic effect. This study was designed to suggest the management regulation that supports business managers and facilities management. There are no extra regulation to control emergency accidents and terrors in chemical facilities. Developed countries like USA operate the management standards to control the toxic chemical and facilities according to their toxicity and processes. In order to solve this problem, we have analysed the advanced nations standard methods of security in chemical plants to study the new security management regulation which helps to prevent the chemical accidents. Especially, in USA, CCPS (Center for Chemical Process Safety), SVA (Security Vulnerability Assessment) and RBPSs (Risk-Based Performance Standards) of DHS (Department of Homeland Security) were invest I gated. On the basis of the results, we have suggested the application methods of the security and safety regulation in Korea.

• Proceedings of the KIPE Conference
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• 2012.07a
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• pp.172-173
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• 2012

포항가속기 연구소에서는 4세대 가속기의 전자를 가속시키기 위해서 100ppm(0.01%) 이하의 고전압 안정도를 가진 200MW 펄스 모듈레이터가 요구된다. 그러므로 본 연구소에서는 고전압 안정도를 가진 고정밀 고전압 CCPS를 일반 CCPS와 병행하여 산업체와 함께 공동 개발을 진행하였다. 개발된 일반 CCPS의 사양은 50 kV, 30 kJ/sec, 600mA, 1000ppm이하이고, 고정밀 CCPS의 사양은 50 kV, 5 kJ/sec, 100mA, 100ppm이하이다. 본 논문에서는 CCPS의 개발 및 실제 모듈레이터에 설치하여 시험한 결과를 발표하고자 한다.

• Development and Reproduction
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• v.26 no.2
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• pp.91-98
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• 2022

Genomic DNA (gDNA) set apart from two populations of Korean Charybdis crab (Charybdis japonica) was augmented by PCR experiments. The five oligonucleotides primers (ONT-primers) were spent to yield the number of unique loci shared to each crab population (ULSECP) and number of loci shared by the two crab populations (LSTCP). 305 fragments (FRAGs) were identified in the Charybdis crab population A (CCPA), and 344 in the Charybdis crab population B (CCPB): 44 number of ULSECP (14.43%) in the CCPA and 110 (31.98%) in the CCPB. 44 number of LSTCP, with an average of 8.8 per primer, were detected in the two crab populations. The bandsharing (BS) value between entity's no. 01 and no. 10 was the lowest (0.371) between the two CCPs. The average bandsharing (ABS) values of individuals in the CCPA (0.575±0.014) were lesser than in those originated from the CCPB (0.705±0.011) (p < 0.05). The polar hierarchical dendrogram (PHD) achieved by the five ONT-primers denotes three genetic clusters (GCs): cluster I (CHARYBCRAB 01, 04, 05, 06, and 08), cluster II (CHARYBCRAB 02, 03, 07, 09, 10, and 11) and cluster III (CHARYBCRAB 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, and 22). The shortest genetic distance (GD) displaying significant molecular difference (MD) was between individuals CHARYBCRAB no. 18 and CHARYBCRAB no. 17 (0.055).

• Journal of the Korean Dietetic Association
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• v.11 no.2
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• pp.179-189
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• 2005

The purpose of the study was to investigate the relationships between dietitian’s job satisfaction and perception of barriers to HACCP implementation and food safety/sanitation management performance in school food service. An e-mail survey was conducted to 144 dietitians in Gyeongbuk Province. A response rate was 57.6%(N=83) and data were analyzed using SPSS Windows(ver. 10.0). Dietitians were more satisfied with ‘supervision’ and 'co-workers' than 'pay' and 'promotion.' Dietitians perceived 'lack of teachers' support on student education' and ‘limited availability of facilities/equipment' as the biggest challenges in implementing a HACCP system. A total score of sanitation/safety management performance evaluated by school districts was 92 out of 100. By category, 'safety management' and 'personal hygiene' were rated the highest whereas 'facilities/equipment' and 'HACCP system' categories were rated the lowest. The food sanitation/safety management performance scores were not correlated to dietitian’s job satisfaction, but significantly correlated to dietitian’s perceptions of barriers to HACCP implementation. As dietitians perceived facilities/equipment-related barriers greater, the scores of 'facilities/equipment(p<.01),' 'production process(p<.05),' and 'total score(p<.01)' were significantly lower. The findings suggest that more investment on facilities/equipment are needed for food safety improvement and successful HACCP implementation in school food service. Proper facilities and equipment will make employees monitor CCPs and take corrective actions more easily.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.136-136
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• 2017

By-products has been considered lately in Total Mixed Ration (TMR) as an alternative to livestock feed around the world. This is due to the high cost of using forage as feed, less expense in exploring by-products of agriculture origin and environmental concerns with their disposal. However, by-products usually contain contaminants and the production process requires fermentation using a storage and fermentation tank. Animal feed is the start point of the food safety chain in the 'farm-to-fork' model. This necessitated a study to model a protocol that will culminate to safe feed production. Hazard analysis and critical control points (HACCP), a systematic preventive approach to food safety from biological, chemical and physical hazards in production processes that can cause the finished product to be unsafe was explored. Implementation of this model provides a mechanism that ensures product safety is continuously achieved. The entire production process of By-products feed production was evaluated using HACCP wizard software. This includes the plant layout, technical standards, storage and fermentation tank cleansing method, staff assignment, safety control method, and distribution. The potential biological, chemical, and physical hazards that may exist in every step of the production process were identified, and then critical control points (CCPs) were selected. This will ensure the safety of products made from livestock that consumes by-product feed. These includes cheese, milk, beef, etc.