• Food Science and Industry
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• v.44 no.2
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• pp.16-28
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• 2011

• Food Science and Industry
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• v.54 no.2
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• pp.73-81
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• 2021

Korea Agency of HACCP Accreditation and Services(KAHAS) has been focused on strengthen food safety management and competitiveness of the food industry. As a solution, the institution has launched the smart HACCP project, which is highly praised to be an innovation in food safety management system. KAHAS try to analysis of food manufacturing company, candidate of supporting about construction of smart factory from Small and Medium venture Business Department and confirm the effect of smart HACCP introduction. Korea Agency of HACCP Accreditation and Services will use these results for widespread of smart HACCP

• Journal of Distribution Science
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• v.22 no.10
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• pp.103-110
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• 2024

Purpose: This study investigated the microbial status of beverages and desserts containing strawberries sold at coffee outlets in Busan, South Korea. The study sought to identify differencesin types of foodservice management and microbial status of beverages and desserts. Research design and methodology: This study compared microbial status between franchised and single-unit outlets via microbial laboratory tests. In addition, impact of risk factors on microbial status were investigated. We analyzed the data using independent t-tests and chi-square tests. In order to measure the impact of risk factors on microbial status, multiple regression was run. We expected franchised outlets to be more likely to apply food safety practices than single-unit outlets. The principal results: Results of microbial testing showed that franchised outlets had a higher microbial status than single-unit outlets. The results showed that franchise outlets were more inclined to adhere to food safety practices than single-unit outlets when it comes to total number of bacteria however for coliform group results showed otherwise. Major conclusions: These study results suggest that a standard food safety and sanitation manual for coffee outlets is needed, especially for single-unit coffee outlets. The current inspection items should be revised accordingly to ensure customer safety.

• Food Science and Industry
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• v.54 no.2
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• pp.62-72
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• 2021

It is necessary to improve the self-management ability of Hazard Analysis Critical Control Point (HACCP) certified companies and intensive management for companies with insufficient management. In addition, the efficiency and convenience of HACCP operation should be improved by expanding and distributing smart HACCP. In this way, it is the direction that HACCP in Korea should go forward to continuously discover and expand the field of application with the improving and smartening the HACCP system.

• Proceedings of the Safety Management and Science Conference
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• 2004.11a
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• pp.99-109
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• 2004

The purpose of the research is to discuss the product safety procedures for the food area. The producer and supplies of the products should be able to satisfy the needs of the increasing consumer safety. The products, for the purpose of developing and making safe products, must perform Hazard Finding and Risk Analysis to detect potential danger to mike sure the final safety measures are in place. The purpose of Product liability rests finally with the consumer safety and the manufacturer's capability compete in the marketplace. Especially this is important for the food industry. But, our domestic middle and small food industries, it is relatively weak in this are. Thus this research would like to present a easily usable product safety procedures.

• Food Science and Industry
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• v.54 no.2
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• pp.82-92
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• 2021

To resolve difficulties of export process and strengthen competitiveness, Korea National Food Safety Certificate (K-NFSC), a comprehensive food safety support system, has been promoted to introduction. K-NFSC is at a developmental stage where the government certifies the safety of exported K-foods by developing Korean certification system based on HACCP and food safety management added for international use, and provides consulting on regulations of customs clearance and safety test analysis of food intended for export. To apply for the Global Food Safety Initiative (GFSI) technical equivalence in 2022, developmental direction of Korean certification system is set referring to FSSC22000. If selected as participants of an export supporting project, regulatory information such as customs clearance procedures and food labeling will be provided. In addition, the results of safety test analysis will be certified to help export products pass customs entry. K-NFSC is expected to support K-food exports and be growth engine for K-food industry.

• Journal of the Korean Dietetic Association
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• v.26 no.3
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• pp.221-233
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• 2020

The Center for Children's Foodservice Management periodically visited children's foodservice facilities for hygiene, safety and nutrition management, and the 'HSQ (Hygiene Safety Quotient) and NQ (Nutrition Quotient) Management Web & App Program' was developed and applied to improve the health, safety, and nutrition management status of children's foodservice facilities. The HSQ is a comprehensive hygiene and safety index consisting of six categories from the hygiene and safety checklist for children's foodservice facilities provided by the Ministry of Food and Drug Safety. The NQ is a nutrition index for foodservice facilities consisting of five categories from the nutrition checklist. First, this program can be used to efficiently understand the actual conditions of children's foodservice. Foodservice facilities are provided with the result report prepared by the center without restrictions on time or place. Second, it can be used as "a channel for comfortable communication with foodservice facilities". Foodservice facilities are provided with a route where questions and resolutions can be communicated to the center. Third, it is easy to compare and review the results of foodservice facilities by institution and number of visits while downloading the results data at the same time, as the result report is written based on hygiene, safety, and nutrition visits. Through such programs, it is believed that standardized work and integrated management will improve the work efficiency of the center's employees. It is also thought that these programs will promote healthier life-styles in children by establishing a safe food environment for children's foodservice.

• Food Science and Industry
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• v.41 no.2
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• pp.5-15
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• 2008

• Safe Food
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• v.4 no.1
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• pp.9-14
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• 2009

• Safe Food
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• v.5 no.1
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• pp.11-19
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• 2010