• Journal of Korea Society of Industrial Information Systems
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• v.19 no.6
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• pp.15-24
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• 2014

The implementation of HACCP(Hazard Analysis and Critical Control Point) which is a systematic preventive approach to food safety is increasing in school feed or food manufacture. Thus, there are several automatic systems to assist HACCP management, however the most of existing systems are one of computer programs or correcting sensor data programs as ancillary means. Therefore, to be applied to efficiently automate HACCP system, the HACCP supporting computer system should be easy usability of the personnel involved in the HACCP operations and must be able to manage in real time the various HACCP data. In this paper, we develop a web-based HACCP automatic system operating freely available from any Internet computing environments. This system can be used as the management system of all the processes of HACCP and make possible to manage a broad range of operating information through the web server. So, the results from operation of the proposed automatic HACCP system can be consistently systematic.

• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.655-667
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• 1998

The Computer-assisted Hazard Analysis and Critical Control Point(HACCP) program has been developed for a systematic implementation of HACCP principles in identifying, assessing and controlling hazards in institutional foodservics operations. The HACCP-based sanitation evaluation tool has been developed, based on the results of the computerized assisted HACCP program in 4 service sites of C contracted foodservice company, including 2 general hospitals with 650-beds, one office operation of 400 meals per day, and one factory foodservice of 1,000 meals per day. All database files and processing programs were created by using Unify Vision tool with Windows 95 of user environments. The results of this study can be summarized as follows : 1. This program consists of the pre-stage for HACCP study and the implementation stage of the HACCP system. 1) The pre-stage for HACCP study includes the selection of menu items, the development of the HACCP recipe, the construction of product flow diagrams, and printing the HACCP recipes and product flow diagrams. 2) The implementation of the HACCP system includes the identification of microbiological hazards, the determination of critical control points based on the decision tree base files. 3) The HACCP-based sanitation evaluation tool consisted of 3 dimensions of time-temperature relationship, personal hygiene, and equipment-facility sanitation. The Cronbach's alphas calculation indicated that the tool was reliable. The results showed that the focus groups rated the mean of importance in time-temperature relationship, personal hygiene, and equipment-facility sanitation as 4.57, 4.59 and 4.55 respectively. Based on the results, this HACCP-based sanitation evaluation tool was considered as an effective tool for assuring product quality. This program will assist foodservice managers to encourage a standardized approach in the HACCP study and to maintain a systematic approach for ensuring that the HACCP principles are applied correctly.

• Korean Journal of Veterinary Service
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• v.35 no.4
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• pp.321-325
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• 2012

Hazard Analysis Critical Control Point (HACCP) system application is expanded to food chain from farm to table to supply safe livestock products with consumers in Korea. The objectives of this study were to analyze the HACCP operating conditions in butcher shops and to suggest for better HACCP implementation. We analyzed the HACCP inspection reports for butcher shops implemented by the Korea Livestock Products HACCP Accreditation Service from 2007 to 2009 and from 2010 to 2012 to compare the rate of HACCP non-compliances. The overall rate of non-compliances was higher in 2010~2012 than 2007~2009. The current inadequate HACCP operating level was directly related with the business size. Ninety-nine percent of the butcher shops were very small business with under 10 employees in Korea, and these small-sized businesses usually had great difficulties in implementing HACCP due to lack of technical expertise and financial resources. To overcome the obstacles and to facilitate more effective HACCP application and operation in butcher shops, government should play a leading role in developing flexible and simplified HACCP-based system which merges both the pre-requisite and HACCP principles.

• Journal of Korea Multimedia Society
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• v.19 no.1
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• pp.86-95
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• 2016

The main objective of HACCP(Hazard analysis and critical control points) system is to provide a systematic preventive approach how to control the risks in food production process. Practically, the diet classification process performed at the one of the beginning steps of the HACCP system, makes an important role of determining food safety risks and how to control them in every control point according to the different risk level of the diet. In this paper, we propose an automatic diet classification method for HACCP system using XML(eXtensible Markup Language). In order to guarantee the diet classification accuracy, we design the XML schema and attributes represents the relationship of every diet and ingredients analysing the HACCP diet classification rules. Based on the XML schema and document generation method, we develope the proposed system as client and server model that implemented XML based HACCP diet information generation module and integrated HACCP information management modules, respectively. Moreover, we show the efficiency of the proposed system with experiment results describing the school food diet information as XML documents and parsing the diet information.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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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.

• Journal of Korea Society of Industrial Information Systems
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• v.20 no.4
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• pp.11-23
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• 2015

In this paper, we propose a communication middleware for development of HACCP(Hazard Analysis and Critical Control Point) automation system, which is composed of lightweight devices and a server, to support effective HACCP data management. To provide the proper HACCP data to lightweight devices, we design the communication message protocol based on HACCP management regulation model. Moreover, we develop the communication middleware that performs various functions, such as processing of communication protocols for HACCP data, analyzing of messages between devices and a server, and providing database managements tools. In addition, it takes a role to guarantee sharing consistent data among the devices and server, through the active updates for information on devices. Actually, the proposed communication middleware can be a part of critical system to develop a HACCP automation system with lightweight devices, because it implements the HACCP communication protocols making lightweight devices execute every HACCP task.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.104-114
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• 1999

This study was conducted to find out the proper ways of implementation of Hazard Analysis Critical Control Point (HACCP) concepts applicable to the current Korean food inspection system. The following recommendations are based on an in-depth review of the Canadian Food Safety Enhancement Program (FSEP), which is one of the leading HACCP programs adapted to the food industry. Since 1997, the HACCP system has been voluntarily applied to meat processing plants in Korea in accordance with the Food Protection Law. But the guidelines are obscure and inadequate to expand to the diversity of food plants, and are therefore only applied to a limited number of plants of small scale enterprise. For these reasons, it is necessary to prepare an enhanced food safety control program focused not only on the HACCP plants but also on the non-HACCP plants. The national program should be the fundamental framework of a food safety control policy enforced by all the relevant authorities. The Prerequiste Program of Canadian Food Inspection Agency and Sanitation Standard Operating Procedures (SSOP) of FSIS are good example programs for the non-HACCP plants. These programs, which are a major part of the HACCP system, could easily be adapted to the Korean food industry. To improve the current HACCP implementation guideline, it is necessary to develop a detailed implementation manual, generic HACCP model, training program, and an audit program.

• Food Science and Industry
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• v.55 no.3
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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.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.330-338
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• 2012

HACCP is a preventative food safety management system whose application is highly encouraged worldwide. In this study, the workers' demands for the application of HACCP system at the meat retail shops were surveyed. According to a factor analysis on the demands of the application of HACCP system, the results could be classified into three factors: HACCP support, HACCP promotion and education, and generic livestock product safety management. Items on demands showed higher results for HACCP support (3.91 point) than for HACCP promotion and education (3.83 point) or generic livestock product safety management (3.72 point). The application of HACCP system was more demanded by HACCPcertified retailors with 4.11 point than the non-HACCP-certified ones (3.57 point). From the analysis of items on demands, 'governmental promotion of the general public livestock HACCP; (p<0.001) was the highest demand item by the HACCPcertified retailors and 'HACCP certification support for the government's investment' by the non-HACCP-certified ones (p<0.05). The strengthening of governmental support for the application of HACCP at meat retail shops as well as active HACCP promotion and education aiming at general public was demanded. With this, the establishment of HACCP system and the improvement of safety management level at the area of meat retail shops could be achieved, contributing to the increase of consumers' satisfaction.

• Journal of Food Hygiene and Safety
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• v.17 no.1
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• pp.45-54
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• 2002

Hazard Analysis Critical Control Point System (HACCP) is recognized worldwide as a science-based and systematic approach for food safety. This has been initiated to establish the HACCP system in Korean slaughterhouses by suggesting some of effective implementation ways. An awareness level survey using questionnaire for 124 owners and 363 employees of the slaughterhouses, and 170 government officers responsible for HACCP duties was performed. This study shows that only 34.7% of owners, 21.1% of employees, and 57.1% of government officers have good understanding of HACCP, but 93.5%, 88.9% and 93.6% respectively have the willingness of HACCP implementation. Major benefits in HACCP implementation in the slaughterhouse raised by respondents were improvement of hygiene level of the plant (54.1%), increase of meat sale (17.6%), pride of the production of safe meat for human consumption (9.6%) and increase of meat export (7.5%), while major obstacles were financial difficulties (33.2%), poor levels of the facilities and equipments in the plants (27.3%), poor level of personal hygiene (19.4%), and lack of understanding of HACCP (12.3%). The most urgent measures which respondents raised to implement HACCP system effectively in the slaughterhouses at the moment were the Improvement of levels of facilities and equipments in the plants (36.6%), the establishment of HACCP base through education and training (19%), special benefits to HACCP implementing plant (11.8%), and close relationship between government and the industry (10.3%). The present study shows some of effective ways to implement HACCP in slaughterhouses.