• 식품과학과 산업
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• 제55권3호
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• pp.301-307
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• 2022

As a result of analyzing the domestic and foreign HACCP systems, advanced countries mandated HACCP system on all foods to strengthen food safety management and USA, EU and China do not apply small-scale HACCP system. Looking at the cases of food safety accidents in Korea and the non-compliance rate of HACCP certification evaluation by size, the accident rate of companies without HACCP certification was 31.2% higher than that of companies with HACCP certification. The nonconformity rate of food inspection standards was analyzed to be 89.0% higher than that of HACCP certification companies. Based on the international trend of food safety management and the frequency of food safety accidents, it is proposed to gradually expand the mandatory application of HACCP system in Korea to all foods, and to change the small-scale HACCP standard from less than 500 million Korean won or 21 employees to less than 500 million Korean won.

• 한국학교보건학회지
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• 제16권2호
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• pp.13-23
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• 2003

To provide data necessary for effectively applying the HACCP system by understanding the current application condition of HACCP system and satisfaction level of the dietician in elementary schools, a mail-in survey was conducted on dieticians serving for 227 elementary schools applying HACCP system in Kyungsangbuk-Do since November 1, 2001 to December 20, 2001. 83.5% of the subjected schools were conducting more than 50% of HACCP cooking process management, and the level of cooking process management displayed significant relevance according to the number of dieticians serving the school meals. The area that was not well conducted in the field of HACCP system was proven to be water examination(94.0%), inspection on self-sanitation of cooks prior to cooking(90.6%), and maintenance of dry kitchen floor(l4.8%). The reason why the above areas are not well conducted was because of lack of time due to over workloads. Subjective dieticians had pointed out improvement of sanitary concept(58.1%) and improvement of self-sanitation (28.8%) as benefits of applying HACCP. 21.2% of the subjective dieticians were satisfied with application HACCP and 35.2% were dissatisfied with applying HACCP. In case of which the duration of applying the HACCP was longer than one year and in case of higher rate of HACCP cooking process management and longer work experience of the dieticians, the level of satisfaction was proven to be significantly higher. The most difficult things to follow in important management categories according to the features of dietitian work and work experience were food distribution of CCP7 step and maintenance of optimum temperature(70.7%). Subjective dieticians had pointed out insufficient facility or environment and lack of inspection equipments in order regarding problems of applying HACCP. Also in the level of necessity of improvement categories in applying HACCP, dieticians had replied that facility and equipment improvement was mostly needed. Due to the induction of HACCP system in school meals, comparatively well cooking process management is being conducted, and I believe it could contribute in securing safety and quality improvement of school meal by improving the sanitation concept of the dieticians. However, the satisfaction level of dieticians are rather low and there are many difficulties in maintaining optimum temperature in the process of food distribution and transportation process. Also, lack of facilities and environment, lack of inspection equipments and etc are pointed out as problems of inducing HACCP. Thus, to settle HACCP system, it is believed that brave investment must be preceded.

• 한국식품영양학회지
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• 제26권3호
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• pp.578-590
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• 2013

The subject study was targeted towards nutrition teacher (dietitian) of elementary, middle, and high schools in Seoul areal. In addition, this study was to investigate the current status of school foodservice securement facilities & equipments and to analyze the obstructive factors for executing the HACCP system. The aim of this study was to provide base-line data so that a more efficient & effective sanitary management system for school foodservise can be settled in. All surveys were distributed and collected via email. A total of 305 survey papers were collected and out of these, 300 school results were analyzed and the results are as follows. The order of the securement facilities & equipment furnished were pre-handing equipments>washing>cooking>inspection>facilities>storage>space area>distribution equipments. The awareness of obstructive factors in executing the HACCP system was a total of 3.17 points and the order was as follows. The general obstructive factors>obstructive factors in the cooking staff executing the HACCP system>collaboration between the school/team leaders and the budget supporting department>obstructive factors in the nutrition teacher (dietitian) executing the HACCP system. School foodservice securement facilities & equipments in Seoul area must be renovated and modernized so as to improve its current situation. Furthermore, leadership programs are necessary to enhance nutritionists' understanding of the HACCP system and the cooking staff's competencies in instructing and supervising.

• Journal of Animal Science and Technology
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• 제52권1호
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• pp.71-76
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• 2010

본 연구는 양돈 사육규모가 2,000두 이상 5,000두 이하인 국내 중규모 농장의 HACCP 시스템 적용 전 후의 항생제를 비롯한 동물용의약품의 사용 현황 및 생산성에 미치는 영향을 조사하고 이를 차후 수행될 농장 HACCP 연구의 기초자료로 활용코자 실시하였다. 본 연구에 선정된 HACCP 적용 양돈장의 평균 노동인력은 내 외국인 모두 6.55명으로 조사되었으며, 구간별 평균 사육 구성 비율은 모돈 11.23%, 자돈 38.37%, 육성-비육 50.40%로 조사되었다. 농장의 생산성지표인 분만율, 총산자수, 포유 개시두수, 평균 이유두수, 평균 이유기간, 모돈 두당 연간 이유 두수, 모돈 두당 연간 규격돈 출하 두수 등은 HACCP 시스템 적용 전에 비하여 적용후 증가하는 경향을 나타내었다. 출하두당 생산비와 사료비도 HACCP 시스템 적용 전에 비하여 적용 후 증가하였으나 이는 조사 당시 국제 곡물가격의 영향에 기인한 것으로 판단된다. 월평균 약제비와 사용항생제수는 HACCP 적용 전에 비하여 적용 후 각각 -13.27, -27.50% 감소하는 것으로 나타났다. 사육구간별 항생제 첨가농장수-사료공장에서 첨가와 사육구간별 항생제 첨가농장수-농장에서 첨가는 HACCP 적용 전 많은 농장에서 항생제가 첨가된 사료를 급여하였으나 적용 후에는 사용율이 평균 59% 감소하였으며, 특히 육성 및 비육구간에 사용되었던 항생제 첨가사료가 상당히 감소되는 경향을 보여 주었다.

• Journal of Dairy Science and Biotechnology
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• 제14권1호
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• pp.1-15
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• 1996

With the starting of Uruguay Round(UR) and World Trade Organization(WTO), the direction of trade in world market has been setting up with the beginning of an opening age. However, world nations has been expressed a deep concern on the marketing and the circulations of unsafe foods, especially in the international trade of food products. Therefore, administration of most countries are taking a firm step on the safety of imported food products. The implementation of hazard analysis critical control point(HACCP) system in food industry is strongly appeared on the world stage at this point. Major international organizations, such as WHO, WTO, and EC have been recognized the importance of HACCP and already documented on their future plan for standardization of food safety in the international trade of food products by means of the this system. Several advanced countries have already developed HACCP system for the food industry and have been producing food products under this system. Now they have proposed rulemakings on a mandatory HACCP program in the production of domestic and imported food products. However, with the lacking of knowledge and information on the HACCP, there has been no actions for applying this system in the food industry of Korea. It is a very clear fact that Korean dairy and food industry will be faced on serious problems in exporting food products without applying HACCP system in the very near future. The objective of this article is to introduce the world trend. necessity, and application of HACCP system in food and dairy industry. Also a HACCP system developed by one dairy processing plant in Europe will be demonstrated as a moldel system.

• 대한안전경영과학회지
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• 제4권4호
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• pp.53-62
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• 2002

As the life standard has enhanced, food products has incomparably advanced both in quality and variety to meet the consumer's choice. Despite of high quality and variety, appropriate food safety system has not been established yet in food manufacturing. With Product Liability issuance effective on July 2002, consumers are demanding far higher food safety level than what it used to be. The food manufacturers are seeking food safety assurance system. HACCP system is a pivotal product safety system providing the infrastructure to PL. By the time in the early 1970 when HACCP was developed suitable for food, it comprised the category of Risk, in fact it was quantitative sequence system. In a preparatory phase of HACCP, decision mostly depends on the quantitative analysis. In a recent study, the introduction of Risk Analysis is being reviewed for Food Safety system. In this study, FTA, FMEA are also reviewed in comparison with HACCP which have been utilized in Safety Engineering.

• 한국유기농업학회지
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• 제25권3호
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• pp.643-651
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• 2017

본 연구는 HACCP 제도를 적용하고 있는 소규모, 중규모, 대규모 양돈농장의 HACCP 제도 도입 목적, 효과, 그리고 문제점 등을 비교분석하기 위한 목적으로 실시하였다. 소규모와 중규모 양돈농장은 HACCP 도입 목적의 1순위를 정부의 예산을 지원받기 위함이라고 하였으나 대규모 농장은 농장의 경쟁력 향상이라고 답하였다. HACCP 적용 효과는 소규모 농장의 경우 체계적인 농장관리를 1순위로 응답하였으나 중규모와 대규모 농장은 농장의 위생관리 수준 향상이라고 답하였다. 아울러 HACCP 적용에 따라 발생되는 가장 큰 문제점으로는 직원의 의식향상의 어려움(소규모 농장)과 HACCP 도입에 따른 기록관리(중규모, 대규모 농장)인 것으로 조사되었다. 이러한 문제점을 개선하기 위해서는 양돈농장 HACCP 평가항목 수의 조정과 종업원을 대상으로 HACCP 교육을 실시할 필요성이 있을 것으로 판단된다.

• 산업융합연구
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• 제4권1호
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• pp.87-107
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• 2006

Foodservice industry serves enormous volumes of food each day, yet they rely on what might be the most poorly educated, most transient, and youngest work force in the whole food industry. These individuals handle every meal or item which is served. It is a situation ripe for problems, problems which are all too real. HACCP system is a preventive approach stages where loss of control could present a food safety risk in a food service operation. But it is very difficult to using HACCP Plan. The objective of this study was to develop a HACCP Plan using Six Sigma Methodology. This new HACCP Model from this study will be left to the each operation to develop for themselves. This means that foodservice industry operations should modify new HACCP Model provided in this study to establish their own HACCP system for use in their own operations.

• 대한지역사회영양학회지
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• 제13권3호
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• pp.405-417
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• 2008

The purpose of the study was to investigate the sanitation management status and implementation barriers of the HACCP system. A survey was conducted based on 760 schools through e-mail after having gone through phone interviews to dieticians in Seoul, Gyeonggi and Incheon areas from December 2006 to March 2007. The following statistics were drawn out from the 459 surveys out of the 760, thus giving a response rate of 60.4% (N = 459). The statistical data analysis was completed using the SPSS program. 92.6% of the respondents operated sanitary education once a month and 67.1 % used internet as their sanitary educational source. 50.5% of the pre-preparation rooms were not divided and 78.0% of kitchen floors were always kept wet. Only 15.7% of the respondents used heat and cold insulators and 73.2% of drinking water was natural or purified water. 60.3% of food trays were electronically sterilized and 70.2% of spoons and chopsticks were sterilized by boiling water. The main cause of food-borne diseases was the lack of facilities and equipment (33.1%). Also, the deficiency of facilities and equipment (4.07 points) acted as an implementation barrier of the HACCP system. Compared to Gyeonggi or Incheon area results, Seoul's facilities and equipment (p < 0.001) and implementing barriers of the HACCP system (p < 0.001) results came out relatively high. After the analysis of the implementation barriers of the HACCP system, 91.7% of school principals said it was difficult to apply the HACCP system due to lack of financial support. In consideration to the school foodservice support, solutions for the facilities of school foodservice and a systematic sanitary education of the HACCP system must be made for the employees and everyone else who are related.

• Journal of Animal Science and Technology
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• 제53권2호
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• pp.177-182
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• 2011

본 연구는 국내 대규모 양돈농장에 HACCP 시스템을 적용 후 나타나는 생산성 및 안전성의 지표인 분만율, 총 산자수, 초기 포유개시 두수, 이유 두수, 이유후 육성율, 이유일령, 모돈두당 연간 비육돈 출하두수와 월평균 약제비, 농장에서의 사용항생제수 사육구간별 사료내 항생제 첨가 농가수-사료공장에서 첨가, 사육구간별 사료내 항생제 첨가 농가수-농장에서 첨가 등을 조사하여 그 효과를 검토하고 이를 향후 수행할 농장 HACCP 연구 관련 기초 자료로 사용하기 위한 목적으로 실시하였다. 분만율은 HACCP 적용 전에 비하여 적용 후 유의적으로 증가하는 것으로 조사되었다(p<0.05). 모돈 두당 연간 규격돈 출하두수도 HACCP 적용 전 17.99두였으나 적용 후 18.83두로 유의적으로 증가하였다(p<0.05). 농장에서의 사용항생제수는 적용 전 8.88개에서 적용 후 6.13개로 약 25.97%가 유의적으로 감소하였다(p<0.05). 특히 사육구간별 항생제 첨가농장수-농장에서 첨가는 비육구간에서 HACCP 적용 전에는 전체 10개 농장 중 4개 농장이 해당되었으나 적용 후에는 모든 농장에서 항생제를 사료에 첨가하지 않는 것으로 나타났다. 따라서 본 연구결과에 의하면 대규모 양돈농장에 HACCP 시스템을 적용할 경우 동물용 의약품 사용 감소와 함께 농장의 생산성에도 좋은 효과가 있을 것으로 판단되며 동시에 소비자에게 더욱 안전한 축산물을 제공할 수 있을 것으로 판단된다.