• 한국식품위생안전성학회지
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• 제32권3호
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• pp.179-186
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• 2017

수입식품 안전관리 확보와 효율성 제고를 위한 목적으로 국가식품안전관리체계 평가도구를 활용하여 수출국의 국가식품안전관리체계 현황을 평가하고 이를 자국의 수입식품안전관리에 활용하는 방안에 대한 논의가 미국을 중심으로 진행되고 있다. 본 연구는 미국의 평가도구와 도구를 활용한 평가사례를 비교조사하고, 관계 전문가의 의견을 검토하여 시사점을 도출하였다. 미국 FDA가 개발한 식품안전관리체계 평가도구는 외국의 식품안전 전문성을 이용하여 수입식품 안전성을 확보하기 위하여 마련되었으며, 평가도구는 10개 기준으로 구성되어 외국의 전반적인 식품안전관리 수준을 판단할 수 있도록 고안되어 있다. FDA는 평가도구를 활용하여 뉴질랜드와 캐나다를 대상으로 평가를 실시하였으며 두나라 모두 미국의 식품안전관리체계와 동등한 것으로 인정하였다. 전문가 인터뷰에서는 국가식품안전관리체계 평가를 통해 수입 전 위생평가와 수입식품의 국경검사 빈도관리에 활용함으로써 수입식품 안전관리에 있어 국가예산의 효율적인 배분과 대국민 신뢰도 향상에 기여할 것이며, 향후 국가식품안전관리체계 평가에 대한 활용도 제고를 위해서는 국제적인 조화와 전문가 예산의 확보도 중요하다는 의견을 제시하였다. 미국의 평가도구 조사 분석과 전문가 인터뷰를 토대로 도출한 시사점으로는 국가식품안전관리체계 평가 논의의 국제적 흐름에 능동적으로 대응할 필요가 있으며, 국가식품안전관리체계 평가도구를 활용하여 국내 식품안전관리체계를 검토하는 것이 가능할 것이다. 아울러 식품안전관리체계 평가결과는 수출입 안전관리에도 활용할 수 있을 것으로 보이며, 이러한 국제흐름에 따라 향후에는 우리나라 자체 국가식품안전관리체계 평가도구를 개발하는 방안도 고려할 필요가 있다.

• Agribusiness and Information Management
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• 제5권1호
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• pp.1-10
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• 2013

Competition in supply chain has moved from between being organizations to between supply chain. To enhance competitiveness in supply chain, there is a need for organisations to establish and manage collaborative relationships among supply chain partners and share operational and strategic information timely and accurately. As a result, food supply chain partners have adopted of inter organisational information systems (IOIS) such as EDI, IEDI, RFID, internet, and extranets to facilitate exchange of information, streamline production and to effectively manage inventory processes so as to deliver value to the customer. Together with IOIS, cybermediaries also plays a key role in facilitating agriculture and food supply chain. This paper investigates the role and significance of IOIS and cybermediaries in facilitating agriculture and food supply chain. Convergent interviewing was conducted with agriculture producers, food processors and retailers. The study identified logistics, supply chain and customer services benefits perceived from implementing IOIS and utilising cybermediaries services in the food supply chain. To conclude the conceptual paper outlined managerial implications and areas for future research.

• 한국경영정보학회:학술대회논문집
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• 한국경영정보학회 2007년도 International Conference
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• pp.184-189
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• 2007

Concerns about food safety continue to rise and under this situation, governments of some countries have reinforced their regulations more strictly for food safety. In order to prevent food safety incidents or, at least to minimize the impact, the preparedness is very important. As a consequence of this, traceability system has become an essential tool for food safety. Recently, it requires more prevention-based food safety control system. One of the most generally used systems for food safety control is Hazard Analysis and Critical Control Point (HACCP). Both traceability and HACCP systems can be integrated through Electronic Product Code (EPC) Sensor Network technologies which have four value propositions. In this paper, we will introduce the concept of product and process traceability system (P2TS) through the integration of three systems to improve food safety management. The final aim is to find out the added values of the P2TS.

• Journal of Community Nutrition
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• 제5권4호
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• pp.239-245
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• 2003

Millions people in the US suffer from foodborne illnesses each year. In the US, multiple government agencies work separately or together to ensure the nation's food safety for different audiences. FDA plays a key role in ensuring food safety in foodservice operations by providing the Food Code. School foodservice operations must follow the FDA guidelines on food safety and make sure that foods produced in school foodservice are safe. Despite the continuous efforts, school foodservice operations were responsible for numerous foodborne outbreaks. Currently, school foodservice operations serve younger children (<5 years) and children with medical conditions which make the food safety extremely important. There are many programs that foodservice operators can use to train and educate their employees. ServSafe$\^$ⓡ/tate or local food safety education programs, Serving It Safe, and HACCP workshop are common programs that can be used to train their staff. HACCP is a preventative program that can prevent foodborne illnesses before they occur. Although there are many benefits of utilizing HACCP and training programs, a majority school foodservice directors and managers still did not implement HACCP nor perceived their food safety training is adequate. Most reasons why not implementing HACCP program are lack of trained personnel, time, and financial resources in the school foodservice systems. The gap between what people know and what people do is another challenge identified as an obstacle food safety programs. Despite safe food sources in the US, continuous training is necessary to remove human errors and ensure food safety in the school foodservice systems. Future research is recommended to reduce gap between food safety knowledge and behavior. Foodservice operators and researchers may apply the systems developed in the US to their food systems.

• Food Science and Biotechnology
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• 제17권4호
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• pp.839-841
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• 2008

The mutagenicity after heating of different sugars (glucose, fructose, galactose, and tagatose) on the non-enzymatic browning reaction in different sugars and glycine model system was investigated. The model system containing 0.2 M glycine and 0.2 M of different sugars in 10 mL water was heated at $150{\pm}5^{\circ}C$ for 30 min. After heating, degree of non-browning reaction intensity and mutagenicity using Salmonella typhimurium TA 98 were examined. Heated glycine model systems containing different sugars increased their mutgenicity ranged from 30 to 372 revertant colonies. After heating for 40 min, mutagenicity was achieved with glycine model systems containing 4 different sugars with by 145, 356, 206, and 369 revertants per plate, respectively. The glycine model systems containing fructose or tagatose were significantly (p<0.05) higher mutagenic activity than glycine model systems containing glucose or galactose after 40 min of heating. The linear regression between Maillard reaction intensity and mutagenic activities (slope=32.38, $R^2=0.93$) indicates that mutagenicity could be fully ascribed to Maillard reaction products.

• 유통과학연구
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• 제22권9호
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• pp.85-95
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• 2024

Purpose: Online food delivery platforms face challenges to operational efficiency due to increasing demand, a shortage of drivers, and the constraint of a one-order-at-a-time delivery policy. It is imperative to find solutions to address the inefficiencies in the food delivery industry. Bundling multiple orders can help resolve these issues, but it requires complex computations due to the exponential increase in possible order combinations. Research design, data and methodology: This study proposes three bundle delivery systems-static, dynamic, and hybrid-utilizing a machine learning-based classification model to reduce the number of order combinations for efficient bundle computation. The proposed systems are analyzed through simulations using market data from South Korea's online food delivery platforms. Results: Our findings indicate that implementing bundle systems extends service coverage to more customers, increases average driver earnings, and maintains lead times comparable to standalone deliveries. Additionally, the platform experiences higher service completion rates and increased profitability. Conclusions: This suggests that bundle systems are cost-effective and beneficial for all stakeholders in online food delivery platforms, effectively addressing the inefficiencies in the industry.

• 디지털융복합연구
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• 제6권3호
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• pp.109-119
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• 2008

Although current RFID technology can provide wide advantages in food industry, most food companies do not consider widely adopting this technology yet. This paper presents analysis of how the effective implementation of RFID systems in food industry. To Measure the affecting factors, 19 items from Ketinger & Hackbarth, ABI Research, RFID Institutes and Researcher are selected. The validity and reliability of a questionnaire were examined through factor analysis and regression analysis was done by using the introduction of RFID systems and an achievement of ROI(Return On Investment) as dependent variables and the 4 factor scores from the factor analysis as independent variables. The results show that 2 factors are not only important in the introduction of RFID systems but also 3 factors also important for an achievements of ROI in particular.

• 한국식품조리과학회지
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• 제10권3호
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• pp.296-300
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• 1994

Recently hospital food service systems are often burdened with labour problems including employee job dissatisfaction, high labour costs and turn over. It is essential that these factors should be considered in developing for assuring palatable, nutritious, and safe feeding. A survey of 14 hospital conventional food service systems was undertaken and detailed information was collected from 390 catering staff. Foodservice employee satisfaction was evaluated by measuring employee job attitudes towards five aspects of their job using the Job Description Index(JDI). The food serive workers surveyed in this research were less satisfied with their jobs than are other types of workers in other industries. The demographic variables including age, length of employment and kinds of work were significantly related to job satisfaction. It was also found that catering staff in 14 hospitals surveyed were more satisfied with their interpersonal relations with supervisions and co-workers than with work content, pay and promotional opportunities.

• 농업과학연구
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• 제43권2호
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• pp.163-175
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• 2016

For the past decades, advances in computational devices have propelled mathematical modeling to become an effective tool for solving the black box of complex biological systems because of its prominent analytical power and comprehensive insight. Nevertheless, modeling is still limitedly used in the fields of agriculture and food which generally concentrate on producing experimental data rather than processing them. This study, hence, intends to introduce modeling in terms of its procedure types of structure, formulation, analyses, and software, with reviews of current notable studies from micro to macro scales so as to propose the modeling technique as a novel approach in discerning conundrums in agriculture and food systems. We expect this review to provide an eligible source for researchers who are willing to apply modeling techniques into the unexplored fields related to bio-systems that comprehensively include biology, nutrition, agriculture, food, animal science, and ecology.

• 식품과학과 산업
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• 제54권3호
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• pp.196-209
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• 2021

The origines of the Western roasting culture and East Asian boiling culture were studied and the importance of primitive pottery culture (8000-5000 BCE) in the Korea Strait coastal region was discussed. The primitive pottery culture probably initiated the Jjigae (stew) culture and the production of salt. It can be also postulated that fish fermentation, kimchi fermentation, and cereal alcohol fermentation originated during this period. Soybean culture emerged ca. 2,000 BCE in South Manchuria and the Korean Peninsula. This paper focuses on the role of Korean foodways in the food science and technology development for the sustainable and resilient food systems. We are facing a global food crisis caused by population growth, climate change, and high animal food consumption. Studies on the meat analog and cultured meat are the new trend in Food Science and Technology. The importance of the wisdom learned through the Northeast Asian traditional foods, for example, soybean curd (tofu) and meaty flavor production by fermentation for the research on the novel sustainable and resilient food systems are discussed.