• Korean Journal of Organic Agriculture
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• v.27 no.2
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• pp.193-204
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• 2019

The aim of this study was to investigate the effect of hazard analysis and critical control point (HACCP) system application on microbial hazard management levels of pork and manufacturing environments. In this study, we compared and analyzed microbial levels in raw meat, finished products, and manufacturing environments (knifes, gloves, and cutting boards) of HACCP and non-HACCP meat markets. In addition, we surveyed the hygiene statuses of HACCP and non-HACCP meat markets. The general bacterial counts in raw meat, finished products, and manufacturing environments were lower in HACCP meat markets than in non-HACCP meat markets. Particularly, non-HACCP meat markets exceeded the Ministry of Food and Drug Safety microbiological recommendation criteria for raw meats (8.7%) and finished products (8.7%). Escherichia coli and coliform counts in raw meat, finished products, and manufacturing environments were also lower in HACCP meat markets than in non-HACCP meat markets. The biological hazard levels of finished products from non-HACCP meat markets were affected by raw meat and manufacturing environment. Moreover, according to questionnaire survey results, personal hygiene, manufacturing environment, and facility standards were lower in non-HACCP meat markets than in HACCP meat markets. Implementation of HACCP at meat markets is expected to minimize food poisoning by reducing the biological hazard levels to provide safe livestock products to consumers.

• Journal of the Korean Society of School Health
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• v.16 no.2
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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.

• Journal of Food Hygiene and Safety
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• v.19 no.4
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• pp.185-192
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• 2004

Generic HACCP models for bakery products may help HACCP implementation at the wholesale bakery production lines easier. When baking, the internal temperature of bakery products went up to $85^{\circ}C$, which resulted in gelatinization of starch. Considering the characteristics of bakery products, general sanitation control procedures are the main target tool to keep bakery products safe. Monitoring of pathogenic microorganisms at bakery plant environment including production lines was carried out. At the wholesale bakery environment pathogenic microorganisms were detected. It gave a clue that general sanitation control procedures should be implemented for safe bakery products supply. Hazard analysis of raw materials and processing of bakery products, and determination of critical control points and critical limits at the wholesale bakeries lead to present generic model of bakery product HACCP plan. CCPs for the wholesale bakery products may be applied and modified for the implementation of HACCP plan at the wholesale bakery plant.

• Journal of the Korean Dietetic Association
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• v.10 no.3
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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).

• Safe Food
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• v.1 no.4
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• pp.44-49
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• 2006

식품관련 질병의 증가, 식품산업의 거대한 성장과 제품, 생산과정의 다양성 등으로 식품안전성 문제가 대두됨에 따라 전 세계적으로 식품위생 시스템에 기초한HACCP을 확대 적용하고 있는 추세이다. HACCP은 식품의 안전성 확보를 위하여 식품의 생산단계에서 발생 가능한 위해 요소를 사전에 관리하는 과학적 관리시스템이다. 국내의 90% 이상을 차지하고 있는 중소규모 식품산업체는 현실여건상 HACCP을 적용할 수 없는 실정이다. 따라서 본 연구는 중소규모 식품산업체에서 효율적으로 적용할 수 있는 HACCP의 적용방안을 제시하였다. 미국, 일본, 캐나다, EU, 한국의 HACCP 현황 자료를 수집하였으며, 미국, 일본, 캐나다, 영국의 중 소규모 식품산업체를 위한 지원방안을 조사하였다. 국외의 경우기업체의 크기 등에 따라 차등화 된 유예기간을 적용하거나, HACCP 적용을 위해 재정상의 보조금 지급, 교육, training, 의사소통 등으로 식품산업체에 HASCP적용을 지원하고 있었다. 설문 방문조사를 통해 국내 중소규모 식품산업체에서의 실태 및 HACCP 적용의 문제점을 조사하였다. 재정상의 어려움, 전문인력의 부족, 경영자의 위생인식 부족이 가장 큰 문제점으로 파악되었다. 이를 토대로 유예기간 지정으로 그 문제점을 개선하는 한시적 간소화방안을 제시하였다. 식품의 안전성은 기업의 크기와 상관 있는 것이 아니라 operation과 관련된 것이기 때문에 중소규모 식품산업체도 대기업과 같은 식품위생기준을 적용하여 관리하여야한다. 따라서 HACCP 적용의 일정 기간의 유예기간를 두고 경제적 지원과 지도 교육, HASCP 원칙 중기록 및 검증의 단순화, 전문 인력의 양성 등을 통해 그 기간 후에는 중소규모 식품산업체에 HACCP 적용을 용이토록 하는 안을 제시하였다.

• Journal of Animal Science and Technology
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• v.56 no.5
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• pp.19.1-19.6
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• 2014

The purpose of this study was to investigate crucial factors on HACCP system implementation in domestic livestock product plants, and to offer job satisfaction and the career prospect of HACCP system operators. The survey was carried out by selecting 150 HACCP system operators who implemented HACCP system. The respondents claimed that the most important contents in HACCP system operation were to assemble HACCP team (21.8%), and the second was to monitoring (20.0%). Documentation and recording (16.9%) and verification (11.1%) were followed. The respondents answered the major factor in sanitation management was cleaning/washing/disinfection (18.9%) and inspection (18.4%). The results showed that there were significant differences in the prospect of occupation in HACCP system operator by the gender (p < 0.015), age, livestock product facilities, service period, and position (p < 0.001). The respondents from HACCP system operator were satisfied with their job (73%) and also showed optimistic prospect of occupation (82%).

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

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.746-752
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• 2007

The purpose of this study was to investigate the effects of HACCP education on improvements of knowledge in school foodservice employees in Gyeonggi-do, particularly in Anyang, Ansan, Siheung and Hwasung City. A first and second questionnaire was answered both before and after HACCP education that was directed by a dietitian. The change in HACCP knowledge after education, as compared to before, was statistically significant(p<0.01). Specifically, the average score after education increased more than 30 points in CCP2 and CCP6, and more than 60 points in CCP3. Most of the school foodservice operations performed sanitary education once a month; however, they did not perform regular HACCP education. The fact that the level of sanitary knowledge was different after HACCP education than before suggests the possibility of improving the sanitary performance levels of foodservice employees through continual education.

• Korean Journal of Community Nutrition
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• v.8 no.1
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• pp.71-82
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• 2003

In this study, hygiene knowledge and recognition on job performance levels of foodservice employees at different degrees of HACCP application had been compared. As for the comparison of hygiene knowledge for HACCP application, foodservice employees at "Appointed" showed significantly higher HACCP knowledge (p < 0.01) . As for recognition on job performance levels, this status also assured the significant difference between the comparison groups (p < 0.01) : "Appointed" showed the highest point of 4.24 while "Voluntary applying" and "Non-applying" showed 3.39 and 2.53 respectively. The "Appointed" group showed the well performance of most of the surveyed items. "Voluntary applying" group showed unsatisfactory performance in various log recordings and some part of surveyed items. As for "Non-applying", many items were performed under the average score as they do not apply HACCP.ems were performed under the average score as they do not apply HACCP.

• Journal of Animal Science and Technology
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• v.52 no.1
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• pp.71-76
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• 2010

The aim of this study was to examine the effect of HACCP system implementation on the budget for medicine use, antibiotic utilization, and productivity of swine farms in Korea. Data were collected form thirty swine farms before and after implementation of HACCP system. Parturition rate, total number of piglets, number of initial weaning piglets, number of weaning piglets, survival rate of piglets after weaning, date of weaning piglets, piglet per sow per year, and market piglet per sow per year tended to be higher after HACCP system implementation. In contrast, price for medicine used per month, number of antibiotic used, the farm number of feeds containing antibiotics in each, growing stages added at the feed company, and the farm number of feeds containing antibiotics in each growing stages added at the swine farm were lower after HACCP system implementation. Due to increase in the feed cost recently, production cost for shipment in HACCP system implemented swine farms had increased in this study. In conclusion, our results indicated that the implementation of HACCP system might be effective in reducing medical expenses and improving the productivity.