• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.79-84
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• 2014

This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material, storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate count was $4.7{\times}10^4CFU/g$ before washing but it was $1.2{\times}10^2CFU/g$ detected after washing. As a result of testing airborne bacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number of microorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate, 60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standard plate count, Coliform group and Staphylococcus aureus was represented to be high as $6{\times}10^4CFU/cm^2$, $0CFU/cm^2$ and $0CFU/cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was not detected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kier tray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as $8.00{\times}10CFU/cm^2$, $3.0{\times}10CFU/cm^2$, $4.3{\times}10^2CFU/cm^2$, $7.5{\times}10^2CFU/cm^2$, $6.0{\times}10CFU/cm^2$, $8.5{\times}10^2CFU/cm^2$ respectively. As a result of analyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical control point) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.4
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• pp.819-827
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• 2013

Water quality has been considered to be one of sanitation standard operating procedures (SSOP) for hazard analysis critical control points (HACCP) application in aquaculture farms. This study was conducted to evaluate a hazard caused by water used in aquaculture farm of rainbow trout. The water quality was analyzed to investigate both physiochemical and bacteriological level in water samples collected from aquaculture farm of rainbow trout, Oncorhynchus mykiss. No significant difference were observed on water temperature and pH from season to season. However, the levels of dissolved oxygen were decreased as the outside temperature was increased, even if the levels were adequate for aquaculture. Also, other physiochemical analysis including biochemical oxygen demand (BOD), chemical oxygen demand (COD) and suspended solid (SS) revealed that the waters for aquaculture analyzed in this study was suitable for rainbow trout aquaculture. The bacterial analyses were also revealed that the waters for aquaculture were met to both coliform group (<18 MPN/100mL) and viable cell count (<100 CFU/mL). However, some of waste waters from aquaculture farms showed higher levels of BOD and COD than those of waste water standard (<2 ppm), suggesting that regular cleaning of fish tank and precipitation tank is needed.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.287-293
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• 2005

Microbial contamination levels in commercial strawberry juices were examined for sanitary indication bacteria, such as aerobic plate count (APC), coliforms, and Escherchia coli, and pathogenic bacteria such as E. coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. APC and coliform count ranged 0-5.2 and $0-2.8\;log_{10}\;CFU/(mL,\;g,\;100cm^{2},\;hand)$, respectively, and 80% strawberry juices were contaminated with E. coli and S. aureus, detected at 19%, was found in employee's hands, strawberries, and strawberry juices, whereas E. coli O157:H7, Salmonella spp, and L. monocytogenes were not detected. These results will provide microbiological information for introduction of Hazard Analysis Critical Control Point (HACCP) system in juice shops.

• 사료
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• s.39
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• pp.52-59
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• 2009

사료의 품질향상과 안전성 제고를 통해 위생적이고 안전한 축산물을 소비자에게 공급하는데 기여하고자 매년 농림수산식품부에서 주최하는 '사료품질 및 위생 안전성 교육'이 금년에는 사료협회의 주관하에 지난 5월 14, 15일 양일간에 걸쳐 강원도 춘천 라데나 리조트에서 업계 관계자 150여명이 참석한 가운데 성황리에 개최되었다. 이날 세미나에서 본회 조남조 회장은 "세계 사료곡물가격과 환율이 고공행진을 하고 있는 상황에서 사료품질의 안전성이 그 어느때 보다도 중요시 되는 만큼 이번 교육은 시기적절하다"며 "이번 교육이 업계 실무자 여러분들에게 유익한 교육이 되길 바란다"고 강조했다. 이에 본지에서는 동 교육에 대한 결과보고와 아울러 교육당시 뜨거운 관심사였던 사료관리법 및 하위법령 개정사항, 사료내 항생제 사용제한에 따른 대처방안 및 사료공장 HACCP관리제도에 대한 강의내용을 요약하여 사료품질 및 안전성에 대한 독자들의 이해를 돕고자 한다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.1
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• pp.438-444
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• 2015

The aim of this research was to apply a HACCP system (Hazard Analysis Critical Control Point) to fermented milk. The main ingredients of fermented milk, work facilities and workers were obtained from a company named YD, which is located in Seobuk-gu, Cheonan-si between November 5 2013 to April 13, 2014. A manufacturing process chart was prepared by referring to the manufacturing process of fermented milk manufacturers in common. The manufacturing process chart was made with raw materials; Raw milk, High Fructose Corn Syrup, Oligosaccharides, Lactic Acid bacteria and Subsidiary ingredients, Warehousing of packaging materials, Storage, Input, Preheating, Mixing, Homogeneity, Sterilization, Precooling, Culture, Filtration, In packaging, Out packaging, Storage, and Consignment, as listed Table 1. The results of the microbiological hazard analysis on the raw materials was safe after sterilization($90^{\circ}C{\pm}5^{\circ}C$, $35{\pm}3min.$) On the other hand,a microorganism test of an environment and workers suggested that the microbiological hazard should be reduced through systematic cleaning and disinfection accompanied by improved personal hygiene based on hygienic education on workers and the management of microorganisms in air.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.8
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• pp.3578-3585
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• 2012

The purpose of this study was to establish the critical limit at CCP (Critical Control Point) of HACCP (Hazard Analysis Critical Control Point) system for instant noodle and it was conducted at P company in Ichen(Gyeonggi-do), Korea. According to the CCP, Fried process were experimented to removal and decrease of microbiological and chemical hazards by measuring of each temperature and times. As a result, the standard plate count and pathogenic microorganism were not detected by fried processing (Temperature : $145{\pm}10^{\circ}C$, Time : $75{\pm}30$ sec). The acid value of chemical hazards produced by fried processing was able to manage, showed lower (0.2) than the legal limit (0.6). Air-borne bacterial examination results detected(3 CFU/mL, 3 CFU/mL) in the Frying Room and Steam Room. Therefore, the CCP-BC of fried process would be a great alternative to prevent and remove hazard analysis, such as general and pathogenic microorganism (E. coli O157:H7, B. cereus, Listeria monocytogenes, Salmonella spp, Sthaph. aureus etc), chemical hazard analysis. In conclusion, it suggested that HACCP plan was necessary for management standard and systematic approach in establishement of critical limit, solving the problem, method of verification, education and records management by fried processing.

• Korean Journal of Community Nutrition
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• v.15 no.1
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• pp.124-136
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• 2010

The purposes of this study were to investigate importance level and performance frequency of the dietitians' duties and task elements, to examine the actual condition of education and need for education, to analyze the interrelation between their tasks and education, and to provide the direction of education for the contracted Business & Industry (B & I) foodservice dietitians. The task elements of receiving, ordering, HACCP management and directing serving process were done almost every day. In terms of the importance of tasks, food sanitation management, personnel sanitation management, receiving and ordering were high. Meanwhile, the computerization of their works was being carried out on the whole, showing a higher frequency in all the details of procurement management and accounting management, as well as task elements such as menu planning, leftover and food waste management, HACCP management and human resource management. In the past three years, HACCP management, cost management, planning work schedule and allotting a task, general business and sale bond management were increased most and rapidly. For the actual condition of education, dietitians got more education for the duty of sanitation, safe and facility/utility management than any other duty, while they did less education of procurement management and office management than others. Meanwhile, the education for sanitation, safe and facility/utility management and accounting management were very much required. For the relationships of frequency of duty and the necessity of education, seven task elements including food sanitation management were correlated positively. Eighteen tasks besides menu planning had a significant positive correlation between the importance of duties and the necessity of education.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.1
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• pp.646-653
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• 2016

This study performed a microbiological hazard analysis, which is required for the application of HACCP (Hazard Analysis Critical Control Point) system to Pteridium aquilinum and Platycodon grandiflorum. The manufacturing process was made by referring to the typical manufacturing process. Based on microbiological hazard analysis, grandiflorum root contained $6.2{\times}10^3CFU/g$ of bacteria, which has the largest amount of bacteria among the agricultural materials. On the other hand, microbiological hazard analysis of the raw materials and after the disinfecting process of confectionery showed a safe result. A microorganism test of the manufacturing environment and workers suggests that the microbiological hazard should be reduced through systematic cleaning, disinfection and accompanied by personal hygiene based on hygiene education for workers.

• Monthly Korean Chicken
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• v.5 no.8 s.50
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• pp.2-7
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• 1999

닭도축장 차량세척운영실태 점검결과 - HACCP 교육 ${\cdot}$ 훈련기관 지정 - 대한양계협회, 양계자조금 입법화 추진 - 중국산 가금육 수입위생조건(안)공고 - 고온의 피해를 최소화하자 - 미국, 육계가격 회복세 - 브라질, 올해 닭고기 생산 ${\cdot}$ 수출 증가 전망 - 태국, EU로의 수출 증대에 총력 기울여 - 미국에 삼계탕 첫수출 - 육용원종계 올해 수입 크게 늘어 - 상반기 닭 도축량 전년대비 $24{\%}$ 증가 - 육계농가 기술지원 세미나 개최 - 중국, 99년도 수출 1만5천톤 감소 - 수입닭고기 국내시장 잠식 방지 대책 마련 - 국내산 닭고기 판매 인증서 게시

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.290-300
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• 2005

Increased sanitation management of foodservice establishments is required because most of the reported foodborne-disease outbreaks were in the foodservice industry. The purpose of this study was to determine the important control points for good sanitation. In this study, we inspected twenty foodservice establishments in Seoul, Kyunggi, Kyungnam with a self-developed monitoring tool. These foodservice establishments included secondary schools, universities, and industries. Six of them had appointed as the HACCP-certified establishments from the Korea Food and Drug Administration. The inspection was conducted from June to August in 2002. The inspection tool consisted of nine dimensions and sixty-five items. The dimensions were 'personal sanitation', 'supply of raw food', 'food storage', 'handling of raw food and ready-to-eat', 'cleaning and sterilization', 'waste control', 'pest control', and 'control of establishment and equipment' The highest possible score of this inspection tool is 105 points. Statistical data analysis was completed using the SPSS Package(11.0) for descriptive analysis Kruskal-Wallis. The score for the secondary schools (83.6 points) was higher than for the others and number of in compliance item was 50.9 on average. Therefore, we concluded that the secondary schools' sanitation condition was good. The foodservice establishments acquired HACCP certification was 89.7 points, which was significantly higher than that of establishments not applying foodservices in total score. Instituting the HACCP system in a foodservice is very effective for sanitation management. Many out of the compliance observations were found in the dimensions of 'waste control', 'control of establishment and equipment', and 'supply of raw food' 'Clean condition of refrigerator' item was $65\%$ out of the compliance that was the highest percent in this study. 'Notify and observance of heating/reheating temperature' was $45\%$ out of compliance. Items which were over $30\%$ out of compliance were 'sterilization of knifes and chopping boards in cooking', 'education of workers', 'maintain refrigerator temperature blow $5^{\circ}C$', and 'countermeasure of infection workers' In the results, most of the foodservice establishments were poorly managed in temperature control and cross-contamination. The important control points revealed in this study were preventing contamination, cooking temperature compliance, management of raw food and refrigerator. Therefore foodservice establishments should pay attention to education and training about important control points. The systematic sanitation management monitoring tool developed in this study can be effectively applied for conducting self-inspection and improving the sanitary conditions of their own foodservice operations.