• Safe Food
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• v.3 no.1
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• pp.5-12
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• 2008

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.349-355
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• 2012

In this study, we configured a system which ranks hazardous chemicals to determine their management priorities based on experts' opinions and the existing CRS (chemical ranking and scoring). Aggregate exposure of food, health functional food, oriental/herbal medicine and cosmetics have been taken into account to determine management priority. In this study, 25 hazardous chemicals were selected, such as cadmium, lead, mercury, and arsenic, etc. These 25 materials were ranked according to their 1) risk (exposure or hazard) indexes, 2) exposure source-based weight, and 3) public interests, which were also formed based on the existing priority ranking system. Cadmium was scored the highest (178.5) and bisphenol A the lowest (56.8). Ten materials -- cadmium, lead, mercury, arsenic, tar, acrylamide, benzopyrene, aluminium, benzene, and PAHs -- scored higher than 100. Eight materials -- aflatoxin, manganese, phthalate, chromium, nitrate/nitrite, ethylcarbamate, formaldehyde, and copper -- recorded scores in the range from 70 to 100. Also evaluated as potential risks were 7 materials; sulfur dioxide, ochratoxin, dioxins, PCBs, fumonisin, methyl mercury, and bisphenol A, and these materials were scored above 50. Then we compared risk index and correlation coefficient of total scores to confirm the validity of the total scores; we analyzed correlation coefficient of parameter and indicator. We discovered that the total score and weight, which has incorporated public interests, were high and statistically significant. In conclusion, the result of this study contributes to strengthening risk assessment and risk management of hazardous chemicals.

• Fisheries and Aquatic Sciences
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• v.22 no.12
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• pp.29.1-29.7
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• 2019

Veterinary drugs are widely used to protect production-related diseases and promote the growth of farmed fish. The use of large amounts of veterinary drugs may have potential risk and cause adverse effects on both humans and the environment. In this study, we developed risk-based ranking based on a scoring system to be applied in the national residue program. In this approach, the following three factors of veterinary drugs that may occur as residues in fishery products were considered: potency (acceptable daily intake), usage (number of dose and withdrawal period), and residue occurrence. The overall ranking score was calculated using the following equation: potency × usage (sum of the number of sales and withdrawal period) × residue occurrence. The veterinary drugs that were assigned high score by applying this approach were enrofloxacin, amoxicillin, oxolinic acid, erythromycin, and trimethoprim. The risk-based approach for monitoring veterinary drugs can provide a reliable inspection priority in fishery products. The developed ranking system can be applied in web-based systems and residuemonitoring programs and to ensure safe management of fishery products in Korea.

• The Journal of the Korea Contents Association
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• v.5 no.5
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• pp.219-227
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• 2005

This paper suggests to guideline food safety and economic gains in the restaurant business Industry. First, provide useful tools for easily understanding in the food safety and express warranty Second, manage all documents like sanitation report, claim report in related to the product liability as a precautions. Third, execute fast & proper action for consumer's demage. Fourth, organize positively brand image in the corporate. Fifth, implement useful tools in the product standard and qualification such as ISO9000, HACCP, and PLMS. Sixth. Support co-partner against product liability. Seventh, take a action early for product liability in the foodservice industry.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.651-663
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• 2006

Hazard Analysis and Critical Control Point (HACCP), a systematic process that identifies, assesses, and controls hazards, has been developed as an effective alternative to conventional end-point analysis for food safety control. The importance of HACCP has been emphasized recently due to the development of new food processing technologies and the increase in international trade demanding worldwide of food product safety. This paper provides a review of HACCP and a generic HACCP template for its implementation for aseptic processing of a juice drink.

• Safe Food
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• v.3 no.4
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• pp.18-25
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• 2008

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.524-534
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• 2018

This study assessed the biological and physicochemical hazards involved in establishing a hazard analysis critical control point (HACCP) for canned seasoned Broughton's ribbed ark Scapharca broughtonii and examined the critical control points (CCPs) in the field. Following the basic principles of the HACCP system, the hazard-evaluation procedures were enacted during the production of canned seasoned Broughton's ribbed ark after field investigation of a seafood product company in Korea. CCPs were determined using canned seasoned Broughton's ribbed ark with the corresponding control measures. The HACCP system was applied to each step in processing the product. The results indicated that inspection of raw materials, filling, sterilization, and alien substance detection were the most important CCPs. These results can be used to prevent and control food safety problems in the production of canned seasoned Broughton's ribbed ark.

• Proceedings of the KSCN Conference
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• 1998.08a
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• pp.21-30
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• 1998

Sound nutrition is the basic foundation for the health of a population. Proper nutrition education through the school system can actualize the building of sound nutrition being provided at school lunch programs along with nutrition education can have far reaching impact to the health of the whole nation. In Hong Kong, the recent change over from a half day to full day school program signaled the need for a school lunch program. However, there has been no organized effort so far in Hong Kong to provide such service. School lunches are being provided by caterers who are more concerned about profits than food safetly. Alarming rates of food poisoning occurring recently in Taiwan school has further accentuated the importance of fool safety. With the advent of centralized food production technologies, Dietirians can apply their nutrition knowledge and integrate with food production processes such that safe, healthy and nutritious mcals can be produced in large quantities in a cost-effective manner serving he needs of the school children. This paper introduces the centralized food production concept, using some of the cool chill production centers for school lunch programs in the United States as examples to discuss how new technologies and management system can be integrated to yield the best outcome in food quality and safety.

• Journal of the FoodService Safety
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• v.1 no.1
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• pp.45-51
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• 2020

This study sought to understand the requirements of registered institutions and parents of beneficiary children's through a satisfaction survey conducted at Center for Children's Foodservice Management (CCFSM) and to improve quality to create a model example of site-based meal safety management in accordance with population trends. In 2019, the comprehensive satisfaction level of the director and parents rose 2.4 points and 2.9 points, respectively, compared to the previous year, and the comprehensive satisfaction level of the director and parents continued to rise from 2015 to 2019. The gap between the highest and lowest institutions is narrowed to 13.5 points year-on-year from 21.4 points. National Institute of Food and Nutrition Service will need to make efforts to upgrade regional centers through (Human Resource Development(HRD) training to strengthen their job-specific capabilities and minimize the standard deviation of each center. Since local centers are distributed across the country and have field-oriented service support systems, CCFSM will need to manage the healthy eating habits of the underprivileged, provide information necessary to establish proper eating habits, strengthen education, and establish a customized food safety service system.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.1-14
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• 2007

The term, "food safety", has traditionally been viewed as a practical science aimed at assuring the prevention acute illnesses caused by biological microorganisms, and only to a minor extent, chronic diseases cause by chronic low level exposures to natural and synthetic chemicals or pollutants. "food safety" meant to prevent microbiological agents/toxins in/on foods, due to contamination any where from "farm to Fork", from causing acute health effects, especially to the young, immune-compromised, genetically-predisposed and elderly. However, today a broader view must also include the fact that diet, perse (nutrients, vitamins/minerals, calories), as well as low level toxins and pollutant or supplemented synthetic chemicals, can alter gene expressions of stem/progenitor/terminally-differentiated cells, leading to chronic inflammation and other mal-functions that could lead to diseases such as cancer, diabetes, atherogenesis and possibly reproductive and neurological disorders. Understanding of the mechanisms by which natural or synthetic chemical toxins/toxicants, in/on food, interact with the pathogenesis of acute and chronic diseases, should lead to a "systems" approach to "food safety". Clearly, the interactions of diet/food with the genetic background, gender, and developmental state of the individual, together with (a) interactions of other endogenous/exogenous chemicals/drugs; (b) the specific biology of the cells being affected; (c) the mechanisms by which the presence or absence of toxins/toxicants and nutrients work to cause toxicities; and (d) how those mechanisms affect the pathogenesis of acute and/or chronic diseases, must be integrated into a "system" approach. Mechanisms of how toxins/toxicants cause cellular toxicities, such as mutagenesis; cytotoxicity and altered gene expression, must take into account (a) irreversible or reversal changes caused by these toxins or toxicants; (b)concepts of thresholds or no-thresholds of action; and (c) concepts of differential effects on stem cells, progenitor cells and terminally differentiated cells in different organs. This brief Commentary tries to illustrate this complex interaction between what is on/in foods with one disease, namely cancer. Since the understanding of cancer, while still incomplete, can shed light on the multiple ways that toxins/toxicants, as well as dietary modulation of nutrients/vitamins/metals/ calories, can either enhance or reduce the risk to cancer. In particular, diets that alter the embryo-fetal micro-environment might dramatically alter disease formation later in life. In effect "food safety" can not be assessed without understanding how food could be 'toxic', or how that mechanism of toxicity interacts with the pathogenesis of any disease.