• 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.

• Wind and Structures
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• 제29권1호
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• pp.33-41
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• 2019

The interaction of head waves with an infinite row of identical, equally spaced, rectangular breakwaters is investigated in the presence of uneven bottom topography. Using linear water wave theory and matched eigenfunction expansion method, the boundary value problem is transformed into a system of linear algebraic equations which are numerically solved to know the velocity potentials completely. Utilizing this method, reflected and transmitted wave energy are computed for different physical parameters along with the wave field in the vicinity of breakwaters. It is observed that the wave field becomes more complicated when the incoming wavelength becomes smaller than the channel width. A critical ratio of the gap width to the channel width, corresponding to the inflection point of the transmitted energy variation, is identified for which 1/3 of the total energy is transmitted. Similarly, depending on the incident wavelength, there is a critical breakwater width for which a minimum energy is transmitted. Further, the accuracy of the computed results is verified by using the derived energy relation.

• 산업경영시스템학회지
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• 제36권2호
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• pp.81-90
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• 2013

Material flow control (MFC) is a kind of operational policy to control of the movement of raw materials, components, and products through the manufacturing lines. It is very important because it varies throughput, line cycle time, and work-in-process (WIP) under the same manufacturing environments. MFC can be largely categorized into three types such as Push, Pull, and Hybrid. In this paper, we set various manufacturing environments to compare five existing MFC mechanisms: Push, Pull, and Hybrid (CONWIP, Gated MaxWIP, Critical WIP Loops, etc). Three manufacturing environments, manufacturing policies (make to stock and make to order), demand (low, medium, high), and line balancing (balanced, unbalanced, and highly unbalanced) are considered. The MFCs are compared in the point of the five functional efficiencies and the proposed compounded efficiency. The simulation results shows that the Push is superior in the functional efficiency and GMWIP is superior in the compounded efficiency.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2001년도 ICCAS
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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.

• 한국환경보건학회지
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• 제39권3호
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• pp.268-278
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• 2013

Objectives: The purpose of this study was to apply the Hazard Analysis Critical Control Point (HACCP) system to the production of seasoned laver products. The hazard analysis examined microbial evaluations and developed a HACCP management plan through the heating process. Methods: In this study we chose three companies and performed the analysis thrice. During this study, general bacteria along with other food poisoning bacteria such as Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, E.coil, O157:H7, Vibrio parahaemolyticus, were studied at varying temperatures from 100 to $300^{\circ}C$. Results: The presence of general bacteria was detected in raw laver in the samples analyzed from all the three companies, and the number ranged from $10^5-10^7$. Bacillus cereus was detected in samples from only two of the three companies analyzed. However, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, E.coil, O157:H7, and Vibrio parahaemolyticus were all negative. General bacteria was reduced to $10^5$ after being subjected to temperatures of $100-250^{\circ}C$, but heating to over $270^{\circ}C$ reduced the number to below $10^3$, and the other microbes such as Bacillus cereus were not detected. Conclusions: In conclusion, the heating process ($270-280^{\circ}C$) along with RPM of 100-1200 were identified as CCP to reduce biological hazards.

• 한국산업정보학회논문지
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• 제20권4호
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• pp.11-23
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• 2015

본 논문에서는 중앙관리 서버와 부착형 경량 단말기를 사용하는 HACCP(Hazard Analysis and Critical Control Point) 자동화 시스템에서, 효율적인 HACCP 데이터의 송수신을 위한 통신 미들웨어를 개발한다. 이를 위해서 HACCP 관리 규정을 토대로 경량 단말기에 최적화될 수 있는 HACCP 데이터를 위한 통신 메시지 규약을 설계한다. 또한 경량 단말기와 서버 간의 데이터 교환 및 데이터 통합 관리 기능을 수행하는 통신 미들웨어를 구현한다. 통신 미들웨어는 단말기의 경량화를 지원하기 위해서, 단말기가 필요로 하는 데이터를 능동적으로 갱신하며, 서버의 HACCP 데이터베이스를 관리한다. 또한 단말기와 서버의 일관적인 데이터 공유가 가능하도록 모니터링 기능을 제공하고 통신 메시지의 송수신을 담당하여 실질적으로 HACCP 자동화 업무를 수행한다. 이러한 HACCP 데이터 관리를 위한 통신 메시지 규약과 통신 미들웨어의 기능을 검증함으로써, 경량 단말기를 지원할 수 있는 HACCP 자동화 시스템 개발에 요소 기술로 활용될 수 있음을 보인다.

• 한국간호교육학회지
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• 제21권1호
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• pp.75-85
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• 2015

Purpose: The purpose of this study was to investigate the effects of preclinical clinical performance examination (CPX) on nursing students' confidence in their nursing skills and critical thinking competence. Methods: The design of this research was one-group pretest-posttest, and the participants were 112 nursing students. The preclinical CPX consisted of a clinical examination, patient-nurse relationship, oral test of related knowledge, written test of the nursing process, and debriefing using comprehensive scenarios based on real patient cases. The confidence of nursing skills consisted of an 8-item NRS and the critical thinking competence consisted of a 12-item 4-point scale developed by researchers and measured in both the pretest and posttest. The collected data were analyzed using paired t-tests, ANOVA, and Pearson correlation coefficients. Results: The score for confidence in nursing skills (t=10.60, p<.001) and that for critical thinking competence (t=7.03, p<.001) increased significantly after preclinical CPX. Conclusion: This study showed that preclinical CPX was effective in improving nursing students' confidence in their nursing skills and critical thinking competence. Therefore, preclinical CPX is expected to be utilized in nursing practice education. Additional studies including those on control groups are recommended to compare differences between the preclinical CPX group and control group.

• 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.

• Journal of Astronomy and Space Sciences
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• 제14권2호
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• pp.367-374
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• 1997

Slewing maneuver and vibration suppression control of flexible spacecraft model by Lyapunov stability theory are considered. The specific model considered in this paper consists of a rigid hub with an elastic appendage attached to the central hub and tip mass. Attitude control to point and stabilize single axis using reaction wheel type device is tested. To control all flexible modes is so critical to designing an active control law. We therefore considered an direct output feeback control design by using Lyapunov stability theory. It is shown that the ouput feedback control law design with proposed configuration gives satisfactory result in slewing performance and vibration suppression control.

• Journal of Dairy Science and Biotechnology
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• 제14권1호
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• pp.1-15
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• 1996

With the starting of Uruguay Round(UR) and World Trade Organization(WTO), the direction of trade in world market has been setting up with the beginning of an opening age. However, world nations has been expressed a deep concern on the marketing and the circulations of unsafe foods, especially in the international trade of food products. Therefore, administration of most countries are taking a firm step on the safety of imported food products. The implementation of hazard analysis critical control point(HACCP) system in food industry is strongly appeared on the world stage at this point. Major international organizations, such as WHO, WTO, and EC have been recognized the importance of HACCP and already documented on their future plan for standardization of food safety in the international trade of food products by means of the this system. Several advanced countries have already developed HACCP system for the food industry and have been producing food products under this system. Now they have proposed rulemakings on a mandatory HACCP program in the production of domestic and imported food products. However, with the lacking of knowledge and information on the HACCP, there has been no actions for applying this system in the food industry of Korea. It is a very clear fact that Korean dairy and food industry will be faced on serious problems in exporting food products without applying HACCP system in the very near future. The objective of this article is to introduce the world trend. necessity, and application of HACCP system in food and dairy industry. Also a HACCP system developed by one dairy processing plant in Europe will be demonstrated as a moldel system.