• 한국동물위생학회지
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• 제34권4호
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• pp.441-448
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• 2011

According to the Korean government policy of expanding HACCP system application to food chain from farm to meat market, the importance of HACCP assessment to keep balance among the certified HACCP plants is urged. The objective of this study is to recommend more effective HACCP assessment methods. We reviewed major foreign countries HACCP implementation policy focused on the audit system, and compared with the Korean HACCP assessment system. We found that the checklist guidelines of prerequisite program were not enough for precise evaluation and many of the items were not directly related to the risk occurrences. And current rating grade for each items and judgments were inadequate to induce non-compliances and corrections for better HACCP implementation. We suggest revision points as follows; (1) checklists should be revised and reorganized according to the possibility of risk occurrences, (2) all the items should be supported by detailed guidelines for more objective inspection, (3) non-compliances identified must be reconfirmed after correction, (4) the items for HACCP plan should be divided into an accreditation inspection and a regular inspection, (5) rating grade 'high', 'medium', 'low', 'failure' was better for indicating non-compliances.

• 한국유기농업학회지
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• 제25권1호
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• pp.101-112
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• 2017

본 연구는 안전한 축산물의 생산에 기반이 되는 농가 HACCP 제도 도입에 있어서 일부 문제로 인하여 발생되고 있는 HACCP 인증(재인증) 부적합농가 수의 지속적인 증가에 대한 문제점을 개선하기 위한 방안으로 최근 3년간 HACCP 심사 결과에 따른 지적비율을 축종별로 분석하고 상위 10% 이상 지속적으로 지적되고 있는 평가항목을 도출하여 이를 개선할 수 있는 방안을 마련하고자 실시하였다. 총 15개 HACCP 관리 분야 평가항목 중 지적비율이 높은 평가항목으로는 소, 돼지 농가에서 4번(가축사육 공정도 및 농장평면도), 10번(중요관리점 모니터링), 12번(HACCP 검증), 14번(HACCP 교육) 그리고 닭농가에서는 10번(중요관리점 모니터링), 12번(HACCP 검증), 14번(HACCP 교육)으로 매우 유사한 경향을 나타내었다. 이러한 문제점을 개선하기 위해서는 농가 HACCP 평가기준의 대폭 축소 및 단순화, 연 1회 의무 교육 시 해당 분야 집중 교육과 위해요소중점관리기준, 모니터링, 검증 등과 같은 어려운 HACCP 용어를 각각 안전관리기준, 감시, 확인 등으로 이해하기 쉽게 풀어서 사용하여 국내 축산농가의 현실에 눈높이를 맞추어 개정되어야 많은 축산농가에서 가축사육단계 HACCP 제도를 부담 없이 안정적이고 지속적으로 운용할 수 있을 것으로 판단된다.

• Food Science and Biotechnology
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• 제18권2호
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• pp.279-293
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• 2009

Quantitative risk assessments are related to implementing hazard analysis and critical control points (HACCP) by its potential involvement in identifying critical control points (CCPs), validating critical limits at a CCP, enabling rational designs of new processes, and products to meet required level of safety, and evaluating processing operations for verification procedures. The quantitative risk assessment is becoming a standard research tool which provides useful predictions and analyses on microbial risks and, thus, a valuable aid in implementing a HACCP system. This paper provides a review of microbial modeling in quantitative risk assessments, which can be applied to HACCP systems.

• 한국식생활문화학회지
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• 제11권1호
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• pp.107-121
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• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

• 대한영양사협회학술지
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• 제10권3호
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• pp.261-271
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• 2004

The purpose of this study was to provide basic data for practical HACCP training. A survey was conducted and analysed on 46 contract foodservices: 13 "Appointed" foodservices (appointed by Korean Food & Drug Administration), 17 "Voluntary Applying" foodservices (voluntarily applied HACCP, but not appointed), 16 "Non-applying" foodservices (not applied HACCP). Hygiene knowledge and recognition on job performance levels for HACCP application for 46 dieticians and 361 employees were surveyed. According to the survey, 61.5% of the "Appointed" dieticians took HACCP training from outside the company, 58.8% of "Voluntary Applying" dieticians took in-house HACCP training, and 62.4% of "Non-applying" dieticians have not taken any HACCP training. As for the comparison of hygiene knowledge, total mean of employees (6.38) showed significantly lower average than that of the dieticians (7.82) (p<0.001). From the result for recognition on job performance levels, total mean of dieticians (3.91) indicated generally good performance while employees (3.41) (p<0.001) showed considerably lower recognition. Hygiene knowledge and recognition on job performance levels of both dieticians and employees showed considerably close correlation (p<0.01 or p<0.05).

• 한국식품위생안전성학회지
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• 제18권3호
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• pp.107-112
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• 2003

미생물학적 위해성평가(Microbial risk assessment: MRA)에서 노출평가시 확률적 접근방법은 식중독 발생에 관련도 많은 위해 미생물의 다양성과 변이성 그리고 불확실성에 대한 분석이 가능하고 과거의 접근방법인 point estiamte보다 훨씬 더 현실성이 반영된 결과를 제공할 수 있어 현재 MRA의 노출평가에서 가장 효과적인 방법으로 인정되고 있다. 본 연구는 MRA 방법론 중 노출평가에서 이용될 수 있는 수학적 확률분포 모델을 이용하여 위해 미생물의 발생수준을 추정하는 방법론을 제시하고, 이를 바탕으로 국내 식육에서의 Listeria monocytogenes에 대한 오염수준을 추정하였으며, 그 결과 국내 식육에서의 L. monocytogenes의 오염수준은 평균($50^{th}$ percentile)-4.08 Log CFU/g이며, 최소($5^{th}$ percentile) -4.88 Log CFU/g, 최대 ($95^{th}$ percentile) -3.56 Log CFU/g의 범위를 갖는 것으로 추정되었다.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.712-721
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• 2004

The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating points were microbial assessment and temperature of foods during receiving, cooking, and serving in heating process. In non-heating process, in addition to monitoring microbial assessment of food during preparation, cooking, and serving steps, the microbial populations of employees' hands and utensils and serving temperature were also evaluated. Microbiological quality was assessed using 3M Petrifilm$^{TM}$ to measure total plate count and coliforms for foods and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Microbiological quality assessment for foods and utensils is summarized as follows. Microbiological quality of the heating processed foods was satisfactory for cooking and serving steps. The internal temperature of food was above 74$^{\circ}C$. However, temperature control before the serving step was not achieved due to inappropriate time management between the cooking and serving steps. In the after-heating process, the total plate counts of boiled mungbean sprouts salad, blanched spinach salad, com vegetable salad were below the standard at the serving step. The majority of samples showed that coliforms exceeded the norm, which is thought to be the result of the cross-contamination from utensils. These results suggest that it is essential to educate employees on the importance of hand washing and of avoiding cross-contamination by using clean, sanitized equipment to serve food in the after-heating process. Establishing Sanitation Standard Operating Procedures (SSOPs) is an essential part of any HACCP system in day-care center foodservice operations.

• 한국유기농업학회지
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• 제25권2호
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• pp.431-443
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• 2017

본 연구는 안전한 육계 및 계란 생산에 기반이 되는 닭 농장의 HACCP 심사의 객관성을 높이기 위하여 현행 심사항목 점수부여 체계의 문제점에 대한 개선방안을 도출하기 위한 목적으로 실시하였다. 기존 닭 농장 HACCP심사항목은 중요도 수준의 구분 없이 동일한 점수(5점)를 부여하고 있으나 본 연구에서는 최근 3년간 지적비율, 위해의 심각도 수준 등을 고려하여 심사항목별로 중요도 수준을 도출하였고 그 결과에 따라 심사항목의 점수를 차등 부여하도록 하였다. 닭 농장의 선행요건 분야 심사항목(60개)은 중요도에 따라 최대 5점에서 최소 2점의 점수체계를 구축하여 총 점수가 200점이 되도록 하였으며, HACCP 관리 분야 심사항목(15개)은 최대 10점에서 최소 5점 체계를 구축하여 총 점수가 100점이 되도록 개발하였다. 본 연구결과를 현장에 적용할 경우 심사의 객관성을 높여 더욱 안전하고 위생적인 육계 및 계란 생산이 가능할 것으로 예상된다. 이는 나아가 닭 농장 HACCP 제도의 활성화와 소비자에게 보다 안전한 축산물을 공급할 수 있을 것으로 판단된다.

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2005년도 춘계학술대회
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• pp.174-174
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• 2005

• 한국수산과학회지
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• 제51권5호
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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.