• Korean Journal of Veterinary Research
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• v.60 no.3
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• pp.105-108
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• 2020

These days abattoirs' hygiene of Korea is regulated by Hazzard Analysis Critical Control Point (HACCP). Although 20 years have been left since first HACCP was adjusted in Korea, 12% of abattoirs got inconsistence on evaluations. Food poisoning caused by bacteria feces like pathogenic Escherichia coli and Salmonella has not decreased. These bacteria on meat cross-contaminate at the abattoir. Therefore, field verification of abattoir's critical control point (CCP) and experiments to find alternative ways of the CCP were conducted. The aerobic bacteria were measured before and after high-pressure water based washing process set as CCP in most abattoirs. Four parts of cattle carcasses were selected to apply sponge-swab method. The effects were < 1 log reduction which is not significant. Lactic acid (LC), chlorine dioxide (ClO₂) and slightly acidic electrolyzed water (SAEW) were used to measure the effect of reducing bacteria on beef by the different time. LC has 1.24-2.02 log reduction for aerobic bacteria. ClO₂ has 1.44-1.96 log reduction for aerobic bacteria. SAEW has 1.1-1.91 log reduction for aerobic bacteria. There was significant difference according to concentrations (p < 0.05). This study presents legitimacy for hygiene improvement of CCP by field verification. In addition, chemical disinfectants that can be mechanically applied have better reduction effects of high-pressure washing.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.4
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• pp.2602-2608
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• 2015

The aim of this research was microbiological hazard analysis which is required to application of HACCP(Hazard Analysis Critical Control Point) system to chili powder. A processing had been conducted in Yong-Geum Agricultural Production located in Dongnyang-myeon, Chungju-si between January 10, 2014 to June 13, 2014. A manufacturing process chart was prepared by entire level of processing. A changes of microorganism was tested by changing sterilization time in ultraviolet ray sterilization processing which can control microbiological Hazard. As a result, critical Limits is decided as ultraviolet rays lamp $20W{\times}12EA$, sterilization $63{\pm}3$ min of each. The result of the microorganism test after ultraviolet ray sterilization was safe. On the other hand, a microorganism test of manufacturing environment and workers suggested that the microbiological hazard should be reduced through systematic cleaning and disinfection accompanied by personal hygiene based on hygiene education on workers.

• The Transactions of the Korean Institute of Electrical Engineers
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• v.43 no.6
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• pp.869-876
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• 1994

This paper presents an efficient method to calculate voltage collapse point and to avoid voltage instability. To evaluate voltage stability in power systems, it is necessary to get critical loading points. For this purpose, this paper uses linear programming to calculate efficiently voltage collapse point. Also, if index value becomes larger than given threshold value, voltage stability is improved by compensation of reactive power at selected bus. This algorithm is verified by simulation on the IEEE 14-bus sample system.

• Quality Improvement in Health Care
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• v.18 no.1
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• pp.27-36
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• 2012

Objectives : A protocol called "critical pathway" was developed to standardize the management of hospital patients the day after they underwent gamma knife radiosurgery. The quality of improvement in patient outcomes was evaluated. Methods : Critical pathway was developed, according to the regulations of the I hospital, by analyzing the medical records of 22 inpatients who underwent gamma knife surgery within the period from January to April 2011 on the day of the surgery. The study included a group of 22 patients admitted to the hospital the day after they underwent gamma knife radiosurgery, between July and September 2011. The control group included 22 patients who had surgery employing the same method within the period from May to June 2011. To measure the effects on quality improvement, the average length of stay, the execution rate of the hospital discharge notice system, daily hospital revenue, and the satisfaction of the patients and the medical team were assessed. The patient questionnaire employed a four-point Likert scale while the medical-staff questionnaire employed a five-point Likert scale. Result : The average length of stay was significantly shorter in the study group compared to the control group (2.3 days vs. 3.8 days, P<0.05). The execution rate of the hospital discharge notice system was higher in the study group (100% vs. 72%) than in the control group. Daily hospital revenues were higher by 264,178 Korean won in the study group when compared to the control group. The study group showed greater satisfaction of patients compared to the control group based on a four-point Likert scale (P<0.05). The study group showed greater satisfaction in medical team compared to the control group based on a five-point Likert scale (P<0.05). Conclusion : The development and implementation of a critical pathway protocol for hospital admission the day after gamma knife radiosurgery is an effective care process that improves the clinical quality.

• Journal of Electrical Engineering and Technology
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• v.11 no.2
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• pp.320-328
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• 2016

The introduction of renewable energy sources into the AC grid can change and weaken the strength of the grid, which will in turn affect the stability and robustness of the doubly-fed induction generator (DFIG) wind farm. When integrated with weak grids, the DFIG wind turbine with vector power control often suffers from poor performance and robustness, while the DFIG wind turbine with synchronized control provides better stability. This paper investigates the critical short circuit ratios of DFIG wind turbine with vector power control and synchronized control, to analyze the stability boundary of the DFIG wind turbine. Frequency domain methods based on sensitivity and complementary sensitivity of transfer matrix are used to investigate the stability boundary conditions. The critical capacity of DFIG wind farm with conventional vector power control at a certain point of common coupling (PCC) is obtained and is further increased by employing synchronized control properly. The stability boundary is validated by electromagnetic transient simulation of an offshore wind farm connected to a real regional grid.

• 제어로봇시스템학회:학술대회논문집
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• 1996.10b
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• pp.1360-1363
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• 1996

EPD(End Point Detection) is used to decide etching degree of layer which must be removed at wafer etching process in plasma etching process which is one of the most important process in semiconductor manufacturing. In this thesis, the method which detects malfunction of etching process in real-time will be discussed. Several EPD signal traces are collected in normal plasma etching condition and used as reference EPD signal traces. Critical points can be detected by applying differentiation and zero-crossing techniques to reference EPD signal. Mean and standard deviation of critical parameters which is memorized from reference EPD signal are calculated and these determine the lower and higher limit of control chart. And by applying statical control chart to EPD signals which are collected in real etching process malfunctions of process are detected in real-time. By means of applying this method to the real etching process we prove our method can accurately detect the malfunction of etching process and can compensate disadvantage of current industrial method.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.253-260
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• 1999

Occurrences of foodborne disease outbreaks are increasing in Korea. Among the outbreaks, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus are the most important organisms and meat and meat product the major sources of infection. Hazard Analysis Critical Control Point system is a process control system designed to identify and prevent microbial and other hazards in food production. It is considered to be the best process management system by the National Advisory Committee for Microbiological Criteria for Foods, the National Academy of Science, and the Codex Alimentarius Commission. The Korean Ministry of Health and Welfare established a legal basis for the implementation of the HACCP system in Article 32-2 (Hazard Analysis Critical Control Point) of the Food Sanitation Act in December 1995. The Ministry of Agriculture and Forestry has granted research funds for the development of this model system for application to traditional food products and processed fishery products as well as to raw meats. Implementation of the HACCP system is an important step and the Korean food industry and the Government are focused on ensuring food safety in Korea.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.1-10
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• 2015

The purpose of this study was to establish the critical limit of CCP (Critical Control Point) of a HACCP (Hazard Analysis Critical Control Point) system used in the production of seasoned laver products. The hazard analysis examined microbial evaluations and developed a HACCP management plan for the heating process. The results were determined to be capable of reducing the biological element of CCP via the secondary roasting process. This study examined general bacteria and pathogenic microorganisms such as Escherichia coli, Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, and Bacillus cereus at temperatures ranging from $170^{\circ}C$ to $230^{\circ}C$ and for 3.0 to 5.5 seconds at a time. Before the secondary roasting process, pathogenic microorganisms were all negative, although the presence of general bacteria was still detected. General bacteria was reduced to $1.0{\times}10CFU/g$ after the temperature was set at $230^{\circ}C$ for a period of 5.5 seconds. In conclusion, it suggested that a HACCP plan was necessary for management standard and systematic approach in the establishment of critical limit, problem resolution, verification method, education, and records management through a secondary roasting process.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.695-701
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• 2009

This study was performed to evaluate the effectiveness of biological critical control points using the genetic profile of Escherichia coli isolates from pork cutting plants. Samples were collected from carcasses, equipment (knife, table, glove, transport belt, boning and skinning machine), the environment (wall and floor), and meat cuts during the cutting process from two plants. Pulsed-field gel electrophoresis (PFGE) was used to characterize the E. coli isolates. An identical genotype was detected from the carcasses, equipment, environment, and final meat cuts, and showed that the incoming carcasses, which were contaminated during transportation from slaughterhouses, were a major source of E. coli that was spread throughout processing. Also, consistent cross-contamination due to improper cleaning and disinfection procedures was another possibility. As a result, incoming carcasses and cleaning procedures should be considered critical control points in pork cutting plants, since a heating step is not used to inactivate microorganisms. Furthermore, the high rate (59.6%) of E. coli isolation indicates E. coli can be a good indicator in livestock processing plants even though it has genetic diversity.

• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.304-314
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• 2000

Following the recent policy, enlargement of foodservice and contracted management systems of high school foodservices have been accelerated, and the scales of foodservices have been gradually increased. A sudden growth of domestic foodservice companies have remarkably disparated. Yet compared to that of the foodseuice control in advanced countries, domestic foodservice control has a lot more to learn. Due to the characteristics of foodservice establishment serving many people at a time, there is always a high potential of food bone outbreak. The purpose of this study was to evluate hazard factors in the steps of production, holding and assembly and service of fried curry hair-tail, cold seaweed and cucumber, fried pork cutlet, that were served by contracted management in high school foodservice centre, then to suggest method of control with the Hazard Analysis Critical Control Point(HACCP) program. Also we suggested the possibility that the contracted management of foodservice system can be established and utilized to identify the variation of holding temperature among floods up to 6 hours after cooking. The results are as follows; The hazard factors in food product had come from the temperature, time, pH, Aw, equipment and utensils. The critical control point(CCP) of each food product; curry hair-tail, cold seaweed and cucumber and pork cutlet was cooked and held before serving, prepared and held before serving, cooked and held before serving, and prepared, cooked and held before serving, respectively.