• 대한가정학회지
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• 제23권4호
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• pp.61-68
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• 1985

This study was conducted in a Korean airline catering operation where about 8, 000~10, 000 in flight meals per day were served. Time ad temperature observations were made in an actual airline catering operation to determine critical control points in mushroom and cheese omelet production, and to provide guidelines for the effective quality control programs of the airline catering operation. All data collection was replicated three times. Time and temperature data were collected by using standard instruments throughout the process sequence. Most phases of the food prodct flow were identified as critical control points. Holding phases of after cooking, and before and after reheating need a special attention, since foods were held at room temperature. Several guidelines were suggested for the effective quality control programs for the airline catering operation.

• 한국산학기술학회논문지
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• 제20권8호
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• pp.240-249
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• 2019

본 연구는 간호대학생의 감염관리 인지도, 진로결정자기효능감 및 비판적 사고성향이 감염관리 수행도에 미치는 영향요인을 파악하고자 시도하였다. 대상자는 D시와 K시에 소재한 4개 대학 간호학과 3, 4학년 404명이었다. 자료는 2018년 11월 5일부터 12월 21일까지 자가보고식 설문조사로 수집되었다. 수집된 자료는 SPSS WIN 17.0 프로그램을 이용하여 기술통계, 독립집단 t-test, one-way ANOVA, 사후분석은 Duncan's test, Pearson's correlation coefficients, multiple regression analysis로 분석하였다. 감염관리 인지도는 평균 4.75점, 진로결정자기효능감은 평균 3.02점, 비판적 사고성향은 평균 4.73점, 감염관리 수행도는 평균 4.46점이었다. 간호대학생의 감염관리 수행도에 영향을 미치는 요인은 연령, 감염관리 인지도 및 진로결정자기효능감으로 나타났으며, 설명력은 38.6%였다. 따라서 간호 대학생의 감염관리 수행도를 강화하기 위하여 감염관리 인지도와 진로결정자기효능감을 향상하기 위한 교육프로그램개발이 필요하다.

• 대한수의사회지
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• 제43권8호
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• pp.704-726
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• 2007

• 월간포장계
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• 통권90호
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• pp.92-98
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• 2000

• 한국축산식품학회지
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• 제29권6호
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• pp.695-701
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• 2009

본 연구는 축산물가공장 작업환경에 설정된 CCP의 유효성을 평가하기 위하여, 원료도체에서부터 포장에 이르는 전 공정에서 Escherichia coli를 검출하고 PFGE genotyping으로 genetic strain의 흐름을 분석하여 CCP의 적합성을 평가하였다. 시료채취를 위한 작업장은 도축장에서 냉장차량으로 원료도체를 공급받는 독립형 소규모 HACCP 가공장(100두 처리/일)과 축산물종합처리장내 HACCP 가공장(500두 처리/일)을 각각 1곳씩 선정하였다. 시료는 원료도체, 시설 및 장비(발골기, 박피기, 작업대, 벨트, 칼, 면장갑), 환경(벽, 바닥)과 작업공정상의 발골육, 부분육, 최종육을 무균적으로 채취하였다. 작업공정에서 E. coli의 높은 분리율(59.6%)과 작업환경 전반에서의 고른 검출로 E. coli가 축산물가공장 위생지표균으로의 활용 가능성을 확인할 수 있었다. 분리된 E. coli의 genotype 분포는 작업장내 미생물 오염의 흐름을 보여주었다. 소규모가공장의 경우 오염된 원료육 반입이 작업공정을 오염시키고 공정중의 교차오염 발생으로 최종육에 영향을 주었고, 축산물종합처리장내 작업장은 원료육 오염보다는 작업환경에 상존하는 오염미생물의 교차오염이 최종육에 영향을 주는 양상이었다. 따라서 포장육가공장과 같이 작업공정에 멸균처리 과정이 없는 경우는 선행요건에 해당되는 원료반입과 작업환경의 세척 및 소독이 CCP로 관리되거나 이에 준하는 특별관리가 필요하였다. 결과적으로, 작업공정에서의 E. coli 검출과 genotyping은 작업공정상의 미생물 오염의 흐름을 파악하는데 유용하였으며, 이러한 방법은 HACCP 작업장의 미생물 오염원 분석과 설정된 생물학적 critical control point의 적합성 평가에 효과적이었다.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제8권9호
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• pp.3177-3195
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• 2014

In many moving object detection problems of an aerial video, accurate and robust stabilization is of critical importance. In this paper, a novel accurate image alignment algorithm for aerial electronic image stabilization (EIS) is described. The feature points are first selected using optimal derivative filters based Harris detector, which can improve differentiation accuracy and obtain the precise coordinates of feature points. Then we choose the Delaunay Triangulation edges to find the matching pairs between feature points in overlapping images. The most "useful" matching points that belong to the background are used to find the global transformation parameters using the projective invariant. Finally, intentional motion of the camera is accumulated for correction by Sage-Husa adaptive filtering. Experiment results illustrate that the proposed algorithm is applied to the aerial captured video sequences with various dynamic scenes for performance demonstrations.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1992년도 학술강연회
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• pp.33-45
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• 1992

The sanitation inspection is the most frequently used procedure to protect foods prepared in foodservice establishments. In order to enhance foodservioe inspections and to improve post-inspection remedial measures, more practical evaluation methods for sanitation are required. The HACCP approach is based upon factors which contribute to foodborne disease rather than on factors which relate to aesthetics. Contributing factors for foodborne disease from foodservice establishments reported in USA, Canada, and England were analyzed to identify potential hazards during practical foodservioe operations. Hazards were classified at critical control points by risk ranking. Twenty-two observable practical indicators relating to each contributing factor were selected and adjusted to standardized procedures and hazard determiners at critical contral points. The weights for each inspection item were ranked as 1, 2, 3, 4 or 5 according to the risk level of contributing factors. And also application for the inspection item in different 6 types of work procedures was suggested for the use of specialized foodservice establishment and cafeteria, and of manager's self inspection in each establishment.

• 대한인간공학회지
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• 제31권6호
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• pp.757-764
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• 2012

Objective: The aim of this study is to find the optimal values of sliding factors which influence the mechanical emotion of users when they use sliding type mobile phones. Background: There are various researches that study the emotion of using mobile phones. They focus the correlation between emotion words and design factors and use the commercial products by the subjects in the experiment. However, it has a limit in finding the optimal point of emotional factors because we can search the restricted values in the mass production of the products. Therefore, we will find the optimal points by realizing the full range of the user's mechanical emotion. Method: First, we need to get the detailed factors which can describe the mechanical emotion in sliding up and down the mobile phone. Next, we find the control factors by considering the correlation between the factors of the sliding emotion and the possibility of quantitative design. To find the optimal points on the control factors, we make a sliding evaluation system which can help users feel the sliding mechanical emotion by realizing control factors. Finally, we find the optimal points by doing the experiment the system being used. Results: The critical values of the factors which are the main variables of this study are Open Max Force and Dead point Ratio. The optimal point of the Open Max Force is 200~250g/f, and the Dead point Ratio is 40~50%. Conclusion: In this study we develop the sliding evaluation system to realize the control factors of the sliding type phone and find the optimal values of the critical factors. Application: The results can be used as the criteria for designing sliding type phone.

• 한국동물위생학회지
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• 제36권4호
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• pp.291-296
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• 2013

The purpose of this study was to determine food safety practices and procedures based on Hazard Analysis Critical Control Point (HACCP) system and to suggest more effective method of HACCP implementation in meat packaging industry in Korea. We used the non-compliance rate of each evaluation item to compare the weak points of prerequisite requirements and HACCP. The prerequisite items related to facility, equipment, and tools showed inadequate level of requirements or unsanitary conditions for proper HACCP operation. A lack of understanding of sanitation standard operation procedures was identified as a fundamental barrier to HACCP implementation. High rate of non-compliance in HACCP items compared to prerequisite requirements signify that small businesses have potential difficulties of applying HACCP due to lack of technical expertise, financial resources for prerequisite requirements, and available personnel to prepare and operate HACCP plan. Also we suggest to revise and minimize current critical control points (CCPs). Time-temperature control of cold-storage rooms for carcasses and final products could be performed by control points of prerequisite requirements. As the occurrence frequency getting lower, metal detector should be replaced by intensified training of sanitary handling and safety procedure. This will be more effective and preventive measures against physical contaminants including metal particles. In conclusion, control point of prerequisite requirement may replace CCP in the plant with simple processing line and no heating process such as meat packaging industry.

• 한국식생활문화학회지
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• 제11권1호
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• pp.107-121
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• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.