• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.1
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• pp.5-24
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• 2001

This study was focused on the sanitary analysis of hazard factors and the establishment of critical control points on steak-set menu In hotel by the documents and microbiological investigation. The hazard factors of shrimp cocktail were microbial contamination, residual pesticides, unsuitable healing and cross contamination. The hazard factors of potato soap were residual pesticides, microorganisms contamination, unsuitable heating and solanine in potato. The hazard factors of simple salad were microorganisms contamination, unsuitable heating and cross contamination by inappropriate package. The hazard factors of steal were residual antimicrobial drugs, microorganisms contamination, unsuitable heating and cross contamination. The critical control points of shrimp cocktail were temperature control , number of washing and center temperature control of heating step. The critical control points of potato soup were stock temperature control , number of washing and center temperature control of Heating step. The critical control points of simple salad were number of washing and dryness of utensil. The critical control points of steak were stock temperature control , number of washing, center temperature and time control of heating step.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.279-293
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• 2009

Quantitative risk assessments are related to implementing hazard analysis and critical control points (HACCP) by its potential involvement in identifying critical control points (CCPs), validating critical limits at a CCP, enabling rational designs of new processes, and products to meet required level of safety, and evaluating processing operations for verification procedures. The quantitative risk assessment is becoming a standard research tool which provides useful predictions and analyses on microbial risks and, thus, a valuable aid in implementing a HACCP system. This paper provides a review of microbial modeling in quantitative risk assessments, which can be applied to HACCP systems.

• Korean Journal of Veterinary Research
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• v.61 no.3
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• pp.20.1-20.9
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• 2021

This study is to develop a new scoring system for rating Hazard analysis and critical control points prerequisite evaluation items for meat shops to provide a more objective and accurate evaluation of food safety compliance. The importance of each item was measured by looking at the hazard severity level and the rate of non-compliance associated with it. It was found that the new scoring system is more stringent and gives a clearer picture of compliance with the most critical safety standards, and therefore is expected to have a positive effect on the hygiene and safety of livestock products.

• Journal of information and communication convergence engineering
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• v.11 no.2
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• pp.69-81
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• 2013

Maintaining connectivity is essential in multi-hop wireless networks since the network topology cannot be pre-determined due to mobility and environmental effects. To maintain the connectivity, a critical point in the network topology should be identified where the critical point is the link or node that partitions the network when it fails. In this paper, we propose a new critical point identification algorithm and also present numerical results that compare the critical points of the network and H-hop sub-network illustrating how effectively sub-network information can detect the network-wide critical points. Then, we propose two localized topological control resilient schemes that can be applied to both global and local H-hop sub-network critical points to improve the network connectivity and the network resilience. Numerical studies to evaluate the proposed schemes under node and link failure network conditions show that our proposed resilient schemes increase the probability of the network being connected in variety of link and node failure conditions.

• Journal of Institute of Control, Robotics and Systems
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• v.4 no.2
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• pp.246-255
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• 1998

This paper presents a novel method for real-time malfunction detection of plasma etching process using EPD signal traces. First, many reference EPD signal traces are collected using monochromator and data acquisition system in normal etching processes. Critical points are defined by applying differentiation and zero-crossing method to the collected reference signal traces. Critical parameters such as intensity, slope, time, peak, overshoot, etc., determined by critical points, and frame attributes transformed signal-to symbol of reference signal traces are saved. Also, UCL(Upper Control Limit) and LCL(Lower Control Limit) are obtained by mean and standard deviation of critical parameters. Then, test EPD signal traces are collected in the actual processes, and frame attributes and critical parameters are obtained using the above mentioned method. Process malfunctions are detected in real-time by applying SPC(Statistical Process Control) method to critical parameters. the Real-time malfunction detection method presented in this paper was applied to actual processes and the results indicated that it was proved to be able to supplement disadvantages of existing quality control check inspecting or testing random-selected devices and detect process malfunctions correctly in real-time.

• Journal of the Korean Society of Food Culture
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• v.10 no.3
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• pp.167-174
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• 1995

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Naeng-myeun (Cold noodles) and Pi-bim bab (mixed rice) prepared at Korean restaurants. Large numbers of total plate counts were counted from the cooked foods after handling and holding. Ingestion of these foods must be considered high risk. Critical control points identified were, pre-preparation, food handling after cooking, and holding on display in product flow of Nang-Meon and pre-preparation, preparation, and holding on display in product flow of Pi-bim bab. It need for effective quality control of Nang-Meon and Pi-bim bab that training program consist of surveillance, education of the staff, standard operation procedures, forbidding dangerous processes and control of critical points.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.76-83
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• 1986

Time and temperature, pH and Aw, and microbiological evaluation were made to identify critical control points during various phases in product flow of chicken soup preparation in a university foodservice establishment. The results are summarised as follows: 1) Time and temperature data indicated that the phases of cooling after cooking, post-preparation, and holding ingredients at room temperature before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that the phases of basic ingredients. post-preparation and holding ingredients before assembly were critical. 4) Critical control points identified were; basic ingredients, cooling after cooking, post-preparation, holding before assembly and service, and assembly and service. 5) Several guidelines were suggested for the effective qualitly control program.

• Journal of the Korean Professional Engineers Association
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• v.33 no.4
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• pp.44-47
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• 2000

Recently number of reinstrumentation projects in the process plants has grown to meet the needs to modernize or upgrade the exsisting control systems in a bid to boost productivity and quality. Design, installation and start-up of these process automation systems can be successful and trouble-free only if decision points are addressed properly. The critical decision points are encountered from tile design through the start-up phases of implementing a modernization project and discussed extensively here on a practical basis. Key points are ;to assign a project manager out of the plant instrument engineers for him to organize and lead a project team. ;to follow three critical steps in designing and implementing. :to think ahead of the critical steps and to induce a positive cooperation from all level of participants in the effort to prevent possible schedule delays.

• Food Industry
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• s.123
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• pp.45-62
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• 1994

• 제어로봇시스템학회:학술대회논문집
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• 2001.10a
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• pp.131.4-131
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• 2001

A lot of path planning algorithms have been developed to find the collision-free path with minimum cost. But most of them require complicated computations. In this paper, a thinning method, which is one of the image processing schemes, was adopted to simplify the path planning procedure. In addition, critical points are used to find the shortest-distance path among all possible paths from the start to the goal point. Since the critical points contain the information on the neighboring paths, a new path can be quickly obtained on the map even when the start and goal points change. To investigate the validity of the proposed algorithm, various simulations have been performed for the environment where the obstacles with arbitrary shapes exist. It is shown that the optimal paths can be found with relative easiness.