• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.25-32
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• 2007

The objective of this study was to investigate the effect of the perceived importance of kitchen equipment and facilities on the hygienic performance of cooks in deluxe hotels. Cooks and chefs at 7 different deluxe hotels participated in this study. Out of 490 questionnaires administered, 456 (93.1%) were completed and 419 (91.9%) were analyzed using a statistical package SPSS 12.0. The results were as follows. First, the correlation between sanitary equipment, including HACCP system, in the hotel kitchens and the hygienic management performance confirmed the significant effect of the sanitary equipment on the performance of the cooks and chefs. Second, the sanitary facilities in the hotel kitchens greatly affected the hygienic management performance. The results also demonstrated that the sanitary equipment provided the same contribution to the performance irrespective of the job level, management type and HACCP practice. However, the sanitary facilities greatly affected the management type expecially the chain hotels. The hygienic management performance did not affect the cooking stage (before-cooking and during-cooking), but affected the after-cooking stage according to the management type and the HACCP practice, but not the job level.

• 식품과학과 산업
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• 제54권2호
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• pp.93-101
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• 2021

1993년 국제식품규격위원회(CODEX)에서 HACCP 지침서를 발간하고 적용할 것을 권장하면서 HACCP 제도는 국제적인 교역에서도 필수적인 제도가 되기 시작했다. 국내의 경우 1990년대부터 본격적으로 도입되어 축산과 식품을 우선으로 적용되기 시작하였으며 수산물, 급식, 외식 등 식품 원료, 제품 전 분야를 망라하는 구조로 확대 적용되고 있다. 국내에서의 HACCP은 축산, 식품으로 이원 적용되었기 때문에 두 제도간의 일원화 연구가 보고되고 있으며, HACCP 적용에 따른 효과 검증 연구가 축산, 식품 등 다양한 제품을 대상으로 이루어지고 있다. 한국과학기술정보연구원(KISTI)의 학술정보 검색엔진(ScienceON)을 활용하여 연도 제한 없이 'HACCP'을 검색어로 검색 시 총 6,173건의 연구보고가 검색되었다. 관련한 연구보고 중 관리, 효과 관련 연구가 492건으로 전체의 53%에 이르는 것으로 나타나 중복을 감안하더라도 많은 연구가 이에 집중되어 있음을 알 수 있다. 즉, HACCP 적용 시의 식품안전, 품질 및 경제적 효과에 대한 연구가 지속적으로 보고되고 있고, HACCP 적용에 따른 소비자 인식 변화 및 이를 통한 기업에의 영향연구가 이루어지고 있다. 4차 산업혁명시대의 급변하는 기술변화와 발맞춰 HACCP 제도에도 블록체인 등 다양한 기술을 접목하여 효율적인 모니터링을 진행할 수 있도록 추진되고 있다. HACCP관련 연구는 지속적으로 이루어지고 있으므로 이들 연구 자료의 활용을 위해 체계적 문헌고찰(systematic review)과 같은 방법론을 적용하여 좀 더 체계적으로 검토하여 연구 방향 설정 및 정책 반영에 활용하는 것이 좋겠다.

• 한국생활과학회지
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• 제18권3호
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• pp.769-773
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• 2009

The purpose of this study is to examine the food consumption behavior, the attitudes to food sanitation and the HACCP(?) knowledge of college students. Questionnaires were collected from 130 students in Daejeon University. The subjects mainly purchased their food at big discount stores and thought of expiration date as a most important factor considered. When purchasing the grocery, female students seldom took the convenience cooking into consideration, however, 10.3% of male students concerned it(p<0.05). In subjects' knowledge of food hygiene, the average score was 16.21 and in their performance(p<0.05)of it, the average score was 11.14. Especially in their knowledge of separate food storage, the average point was 5.03 and in their performance of it(p<0.05), the average point was 2.84. 72% of respondents had ever experienced food sanitation education. Of students who answered that food sanitation education was very helpful, the number of students living in university dormitory or boarding houses was as much again as that of students living in their own places. 82.2% of students did not know about HACCP system. They wanted to know 'the meaning(43%)', 'the necessity' (19.6%), 'the advantage(9.3%)' of HACCP and 'the kinds of food products adopting HACCP(28%)'.

• 대한영양사협회학술지
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• 제17권1호
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• pp.72-90
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• 2011

The following study was taken in the Seoul, Gyeonggi, Incheon, Kangwon, and Chungcheong areas to analyze the performance levels of safety management by characteristics of school foodservice. The following results were obtained from a survey conducted on 2,271 middle and high school dietitians in 808 schools. Out of the 808 schools surveyed, 513 schools (63.5%) were self-operated and 295 schools (36.5%) were managed by a contract. Regarding the performance level of the hygiene duties, contract-managed schools were rated as 4.02 points while self-operated schools were rated relatively higher (4.16 points). The self-operated schools had an average score of 3.60 points for the TQM-based HACCP system, and the areas that scored lower than the average were strategies, human resources, data and analysis. The average score of the contract-managed schools was 3.42 points, and such areas as leadership, human resources, data and analysis, and customer satisfactory level scored below the average. For the analysis of CCP performance level, the contract-managed schools scored 4.28 points while self-operated schools scored 4.34 points. Overall, the hygiene duties, CCP performance level, and TQM-based HACCP system performance of the contracted schools were lower than those of the self-operated schools. Therefore, it is advised that the contract-managed schools consider new measures to strengthen their performance level for improved safety of school foodservice.

• 식품과학과 산업
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• 제54권2호
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• pp.73-81
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• 2021

스마트 HACCP을 통한 기록관리 자동화는 센서를 이용하여 중요관리점(CCP) 모니터링을 함으로써 한계기준 이탈 여부를 실시간으로 확인할 수 있으며 알람기능 구현을 통해 개선조치에 이르기까지의 소요시간을 단축시킬 수 있다. 식품업체의 HACCP 업무운영 효율성·편의성을 향상시킴과 동시에 제조공정의 자동화를 통해 수작업에 대한 병원성미생물의 교차오염도를 효율적으로 관리가 가능하여 식품산업의 경쟁력을 향상시킬 수 있다. 또 종사자의 비의도적 실수와 데이터 위·변조를 방지할 수 있게 해 소비자에게 식품안전에 대한 보다 신뢰성 높은 믿음을 줄 수 있다. 이렇듯 스마트 HACCP은 정부·기업·소비자 모두에게 공공의 이익을 가져다줄 새로운 미래이다.

• International Journal of Quality Innovation
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• 제9권1호
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• pp.134-152
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• 2008

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that 'food regulations,' 'role of the industry,' 'government policies and interventions,' 'training on food safety and hygiene,' and 'food contamination and/or poisoning' share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

• 급식외식위생학회지
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• 제2권2호
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• pp.103-110
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• 2021

This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were HACCP-compliant and 32.8% were not HACCP-compliant. Also, 62.9% served meals once daily, and 79.3% conducted food safety education once a month. Compared to HACCP non-compliant foodservice operations, the disinfection performance of HACCP-compliant operations was significantly better concerning worktables (p<0.001), food inspection tables (p<0.001), preparation tables for distribution (p<0.01), serving tables (p<0.01), overflow and trenches(p<0.05), sinks (p<0.05), and insect attracting lamps (p<0.01). Similarly, the disinfection performance of HACCP-compliant foodservice operations was significantly better for 18 cooking utensils and personal tools such as food slicers (p<0.001), multiple cooking machines (p<0.05), tray carts (p<0.001), stainless steel tools (p<0.001), rubber gloves (p<0.05). Worktables (45.1%), serving tables (29.6%), sinks (37.0%), and scales (21.6%) were most often disinfected 'at the end of each task', while food inspection tables (36.5%), food preparation tables for distribution (31.2%), dish machines (34.2%), overflow and trenches (25.7%), and floors (25.8%) were most often disinfected 'once a day'. All cooking utensils were most often disinfected 'at the end of each task'. 'Chemical disinfection' was most frequently used in all foodservice facilities. To improve the food safety management of foodservice operations, it is necessary to apply the HACCP protocol and comply with the washing and disinfection manual.

• 한국식품위생안전성학회지
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• 제23권1호
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• pp.19-25
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• 2008

본 연구는 검역원의 선행요건 항목을 식약청 및 미국 FSIS의 선행요건과 비교 검토함으로써, 보완되어야 할 검역원 선행요건의 내용과 범위를 제시하고자 하였다. 검역원과 식약청 모두 HACCP 고시에서 선행요건 평가항목을 제시하고 있으나 서로 상이한 부분이 많이 발견되므로 관리항목 범위와 내용을 조정할 필요성이 지적되었다. 또한 HACCP 적용업소가 지속적으로 확대되면 업종별 작업환경조건이 다양해지므로 HACCP 고시에서는 선행요건 관리항목의 기본 틀만 제시하고 세부지침 및 일치 불일치 조건은 별도로 명시하여 관리하는 것이 선행요건의 현장적용 활용성을 높이고 평가업무의 표준화를 이루는데 필수적인 것으로 파악되었다.

• 동아시아식생활학회지
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• 제17권6호
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• pp.943-956
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• 2007

This study was conducted to assess the current status of food safety/sanitation training programs, including HACCP, for kitchen and hall employees at major hotels, as well as how differently the training can affect the employees' recognition and performance of food safety/sanitation management in areas related to the facility, food, and their personal hygiene. A questionnaire for assessing the recognition and performance of sanitation management was developed and distributed to 430 employees currently working in the kitchens and halls of 5 hotels located in Seoul, Korea. A total of 324 questionnaires (kitchen: 138, hall: 186) were subjected to frequency analysis, chi-square tests, one way ANOVA, and Pearson correlation analysis using SPSS/windows software. Ninety-one percent of the respondents had received food safety/sanitation training, which was conducted by a hygienist or a cook once a month. However, only 55% of the respondents had HACCP training. The employees that did not have HACCP training had lower recognition scores than those who had HACCP training, especially in the washing procedures for tablewares, handwashing tools, cross contamination, reheating, and HACCP definitions. Trained, full-time employees received significantly higher recognition and performance scores than untrained, contract, or part-time employees. Significant differences in the recognition and performance scores were found among the employees of the 5 different hotels, indicating various levels for the outcome of their sanitation training. In addition, Pearson's correlation analysis confirmed that the recognition and performance scores were significantly correlated (r=0.473, p<.001). This study indicates that hotel foodservice employees must receive systematic food safety/sanitation training, including HACCP, which provides the foundation for safe foodservice operations.

• Preventive Nutrition and Food Science
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• 제10권4호
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• pp.357-363
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• 2005

The purpose of this study was to assess current food-handling practices of employees in school food service settings, as well as their knowledge levels, and identify relationships between knowledge, practices, and influencing variables. The survey was conducted for dietitians and employees in the school foodservice industry in Gyeongsangbuk-do province. A total of 270 and 570 questionnaires for dietitians and employees, respectively, were distributed by mail. Response rates were $62\%$ (N=171) and $66\%$ (N=376) from dietitians and employees, respectively. Data was analyzed using SPSS Windows (version 10.0). Descriptive statistics were used to summarize data. Pearson correlations were applied to test for relationships between knowledge and practice of HACCP principles. Stepwise regression analysis was performed to examine the influence of knowledge, current education guidelines, demographic information (working experience, academic background, and certification for food and cooking), and school characteristics (food production system, service style, and number of meals). School foodservice employees were found to have a significant amount of food safety knowledge ($67.5\pm1.8$ out of 100 possible points). Proper food handling practices were not always being followed in many schools. The relationship between their knowledge, current HACCP education training, and food handling practices was not significant. These results suggested the present situation of HACCP trainings performed by dietitians were inadequate for many school foodservice operations. The number of meals in school was an independent predictor of the employees' food-handling practices. These results suggest that an effective education program should integrate endeavors that take account of social and environmental influences on food safety to support the improvement of food-handling practices and the implementation of a HACCP program. Furthermore, dietitians should continue to provide consulting, training, and technical assistance to schools on HACCP implementation.