• Korean Journal of Community Nutrition
• /
• v.13 no.3
• /
• pp.405-417
• /
• 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 rehabilitation welfare engineering & assistive technology
• /
• v.11 no.1
• /
• pp.21-27
• /
• 2017

To guarantee the effectiveness of the HACCP(Hazard analysis and critical control points) system, it is necessary to develop of an ontology-based information system that can automatically manage the large amount of HACCP records or information derived from the HACCP operation results. In this paper, we construct a food information ontology which represents the relationships between ingredients, recipe, and features of food categories. Moreover, we develop HACCP automation application adopt the ontology to verify the semantic quality of the designed ontology model by performing HACCP processes such as HACCP diet classification. We expect to contribute to develop a food hygiene information and improve the accuracy of the HACCP data through the semantic system.

• Food Science of Animal Resources
• /
• v.30 no.6
• /
• pp.896-904
• /
• 2010

HACCP is a scientific and systematic program that identifies specific hazards and gives measurements in order to control them and ensure the safety of foods. Transportation of livestock and its products is one of the vulnerable sectors regarding food safety in Korea, as meats are transported by truck in the form of a carcass or packaged meat in a box. HACCP application and its acceleration of distribution, in particular transportation, are regarded as important to providing consumers with ultimately safe livestock products. To achieve this goal, practical tools for HACCP application should be developed. Supply chain management (SCM) is a holistic and strategic approach to demand, operations, procurement, and logistics process management. SCM has been beneficially applied to several industries, notably in vehicle manufacture and the retail trade. HACCP-based real-time visibility system using wireless application (WAP) of the livestock distribution is centralized management system that enables control of temperature and HACCP management in real-time for livestock transportation. Therefore, the application of HACCP to livestock distribution (transportation, storage, and sale) can be activated. Using this system, HACCP management can be made easier, and distribution of safe livestock products can be achieved.

• Korean Journal of Community Nutrition
• /
• v.23 no.1
• /
• pp.28-37
• /
• 2018

Objectives: This study was conducted to identify differences in job stress, satisfaction and commitment of cooking employees working in hotel kitchens with and without HACCP systems. Methods: Culinary employees of 12 five-star hotels were surveyed and 504 valid data were used for SPSS analysis. Sub factors of working environment factors (job stress, job satisfaction, and job commitment) were examined for analysis. Results: The results showed that hotels that implemented the HACCP system had significantly higher values for the five sub factors of employee job stress (job demand, relationship conflict, organizational system, lack of job autonomy, and job instability; p<0.001). For the sub factors of job satisfaction (internal and external satisfaction) statistic showed a statistically significant value in hotels that did not implement the HACCP system (p<0.001). Job attachment and job importance, which are sub factors of job commitment, showed no difference in relation to the implementation of HACCP system, and job responsibility showed a higher p-value in hotels that did not implement HACCP (p<0.05). Conclusions: The results of the study indicate that culinary employees working at venues with HACCP systems have more job related stress, lower job satisfaction and partially less job commitment. Based on this outcome, venues that have already implemented or are planning to implement HACCP systems should consider the implications regarding their management of employees. Managerial policies that enhance autonomy, job stability, achievement, self-development, promotion, and compensation should also be implemented. Finally, meticulous attention and high investments into the work environment and human resources are necessary.

• Korean Journal of Community Nutrition
• /
• v.14 no.6
• /
• pp.817-830
• /
• 2009

The purpose of this study was to analysis the sanitary management performance based on HACCP system for school foodservice. This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. When school foodservices were put through sanitation management achievement level analysis applied by the HACCP system, results displayed that management of temperature (3.96 points), time (4.08 points), and cross-contamination (4.07 points) were all below the average achievement level. HACCP system's achievement level based on the TQM showed that areas for strategy development, leadership, information and analysis had low achievement levels. Achievement levels for CCP are quality check, delivery/distribution process, sterilization/cleansing of food's contact surface. As a result of multiple regression analysis of the factors that influenced sanitation management achievement level of school foodservice HACCP system; sanitary job standard showed 35.6% and CCP achievement levels showed 26.8% explanatory rate. In particular, Kangwondo's number of foodservice provided to per cook was small. Also, the better the processing management was assessed, the higher the sanitary job standard achievement level became resulting to a explanatory rate of 39.5%. Elementary schools showed a higher explanatory rate of 37.0% than middle and high schools. CCP achievement levels in middle and high schools with self-operated foodservice had a 28.0% variable explanatory rate, which was the highest. The better the drainage system, leadership and assessments turned out to be, the higher the CCP achievement levels became. In summary, to revitalize HACCP system that is based on the TQM, it is considered that proper database of HACCP system for school foodservice's sanitation management be constructed and more emphasis should be put on strategy development to improve customers' satisfactory level. In addition, improvements in achievement levels of time, temperature, and cross-contamination for sanitary job standard and CCP achievement level are essential.

• Journal of Korean Society of Water and Wastewater
• /
• v.30 no.5
• /
• pp.533-543
• /
• 2016

Supplying clean and safe water to people is facing both quantitative and qualitative challenges. Due to climate change, access to freshwater becomes increasingly difficult, while pollution from various sources decreases the public trust in water quality. Managed aquifer recharge (MAR) which stores and uses surface water in aquifer is receiving attention as a new technology to secure freshwater. Recently, there is a global expansion in the attempt to combine general purification plants and hazard analysis and critical control point (HACCP) which manages all the process from raw material to consumer for food safety. This research is about an attempt to apply HACCP to the drinking water supply process using MAR to secure both quantity and quality of drinking water. The study site is a MAR plant being constructed in the downstream area of the Nakdong River Basin, South Korea. The incorporation of HACCP with MAR-based water supply system is expected to enhance the safety and reliability of drinking water.

• Korean Journal of Organic Agriculture
• /
• v.27 no.4
• /
• pp.437-452
• /
• 2019

The HACCP evaluation standards for the meat packaging plant are divided into general scale HACCP evaluation standard and small scale HACCP evaluation standard. There are 69 evaluation items in the general scale HACCP evaluation criteria, of which 54 items in the prerequisite management and 15 items in the HACCP management are included. The number of small scale HACCP evaluation items are 20 and about 29% of the general scale HACCP evaluation items. This may not be enough to produce a safety livestock products for the purpose of implementing the HACCP system due to the nature of the meat packaging plant, which does not show much difference in the production process or method of product depending on the scale. To improve the small scale HACCP evaluation standard, the importance of each item was compared with the small scale HACCP evaluation based on the rate of non-compliance and the severity levels in the general scale HACCP evaluation items. As a result of the study, 8 items were derived from the prerequisites management, 2 items were derived from the HACCP management, and some similar evaluation items were grouped together. Finally, 10 items were added to the 20 items of the existing small scale HACCP evaluation items. In this study, study on the safety management of domestic livestock products are continuously carried out, so that it is possible to provide safety livestock products to consumers and contributes to securing competitiveness of domestic livestock industry.

• Journal of Fisheries and Marine Sciences Education
• /
• v.28 no.3
• /
• pp.713-726
• /
• 2016

This study were attempted to apply the HACCP system adopted in the dried anchovy workplace to ensure the hygiene safety of dried anchovy workplace. In this study, HACCP system procedures, including HACCP team organization, determination of critical control point(CCP), establishment of critical limits, mornitering and verification etc., were established using KFDA 12 procedures. To determine whether hazards were critical elements, we evaluated the likelihood and seriousness of each hazard element. The likelihood of residual microorganism and metal piece exceeding the acceptable limit in dried anchovy products were demonstrated to be a critical hazard element. Management of the boiling(CCP-1B) and metal detection(CCP-2P) were determined to be a critical control point. The standards for acceptable residual microorganism and metal piece were set based on relevant laws and regulations, and then the limits were adapted and established for the CCP. An HACCP plan applicable to dried anchovy workplace was established.

• Food Science and Industry
• /
• v.54 no.2
• /
• pp.82-92
• /
• 2021

To resolve difficulties of export process and strengthen competitiveness, Korea National Food Safety Certificate (K-NFSC), a comprehensive food safety support system, has been promoted to introduction. K-NFSC is at a developmental stage where the government certifies the safety of exported K-foods by developing Korean certification system based on HACCP and food safety management added for international use, and provides consulting on regulations of customs clearance and safety test analysis of food intended for export. To apply for the Global Food Safety Initiative (GFSI) technical equivalence in 2022, developmental direction of Korean certification system is set referring to FSSC22000. If selected as participants of an export supporting project, regulatory information such as customs clearance procedures and food labeling will be provided. In addition, the results of safety test analysis will be certified to help export products pass customs entry. K-NFSC is expected to support K-food exports and be growth engine for K-food industry.

• Korean Journal of Veterinary Service
• /
• v.36 no.4
• /
• pp.291-296
• /
• 2013

The purpose of this study was to determine food safety practices and procedures based on Hazard Analysis Critical Control Point (HACCP) system and to suggest more effective method of HACCP implementation in meat packaging industry in Korea. We used the non-compliance rate of each evaluation item to compare the weak points of prerequisite requirements and HACCP. The prerequisite items related to facility, equipment, and tools showed inadequate level of requirements or unsanitary conditions for proper HACCP operation. A lack of understanding of sanitation standard operation procedures was identified as a fundamental barrier to HACCP implementation. High rate of non-compliance in HACCP items compared to prerequisite requirements signify that small businesses have potential difficulties of applying HACCP due to lack of technical expertise, financial resources for prerequisite requirements, and available personnel to prepare and operate HACCP plan. Also we suggest to revise and minimize current critical control points (CCPs). Time-temperature control of cold-storage rooms for carcasses and final products could be performed by control points of prerequisite requirements. As the occurrence frequency getting lower, metal detector should be replaced by intensified training of sanitary handling and safety procedure. This will be more effective and preventive measures against physical contaminants including metal particles. In conclusion, control point of prerequisite requirement may replace CCP in the plant with simple processing line and no heating process such as meat packaging industry.