• 한국조리학회지
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• 제21권2호
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• pp.1-10
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• 2015

본 연구에서는 조미김 식품제조 가공 업소에서 제조한 조미김을 대상으로 주요 원료 및 제조공정별 생물학적 위해요소분석을 실시하여 생물학적 중요관리점(CCP)을 파악하고, 이를 관리하고 모니터링하기 위한 한계기준을 설정하여 HACCP Plan을 제시하고자 한다. 본 연구 결과, 일반세균수는 2차 가열공정 이전에서는 $10^3{\sim}10^4CFU/g$의 높은 수준으로 검출되었으나, 2차 가열 이후에서는 $1.0{\times}10CFU/g$ 미만으로 검출되었다. 조미김의 제조공정별 병원성미생물 분석결과, 모든 제조공정에서 검출되지 않았다. 이와 같은 결과로 조미김의 제조 유통시 CCP는 2차 가열 과정으로 결정되었다. 가열온도를 $170{\pm}5^{\circ}C$, $200{\pm}0.5^{\circ}C$, $230{\pm}5^{\circ}C$로 하고, 각각의 온도에서 가열시간을 $3.0{\pm}5$초, $4.0{\pm}0.5$초, $5.5{\pm}0.5$초로 실시하면서 일반세균과 병원성미생물을 시험한 결과, 2차 가열 전 병원성 미생물은 음성이었다. 일반세균은 $230{\pm}5^{\circ}C$일 때 현저히 감소되었고, 특히 가열시간을 $5.5{\pm}0.5$일 때 $1.0{\times}10CFU/g$ 이하로 나타났다. 미생물학적 위해요소를 HACCP 시스템에 적용하여 생산한 조미김의 경우 상품가치와 품질, 안전성을 확보하기에 가장 적절한 가열온도와 가열시간은 $230{\pm}5^{\circ}C$, 가열시간은 $5.5{\pm}0.5$초로 한계기준을 설정하였다. 본 연구를 통하여 제조공정별 위해요소분석을 활용하여 조미김의 중요관리점 및 한계기준을 설정하였고, 이를 통하여 HACCP 계획을 수립하고, 사후관리 등에 활용할 수 있다.

• 한국식생활문화학회지
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• 제15권2호
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• pp.123-137
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• 2000

Korea market of food service industry has been increased greatly since early 90's with the emergence of professional catering business and the expansion of school food service. Because of the characteristics of food service establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Currently, many catering businesses are interested in HACCP(Hazard Analysis Critical Control Points), a new sanitary management system, and are trying to develop HACCP Plans for their food service establishment. Microbiological hazard analysis, a most important step for developing HACCP Plan, provides also basic information for evaluating sanitary aspect of prepared foods and their materials. There are not extensive data of microbiological hazard analysis for food service operations, especially for prepared foods and raw materials, which are helpful for developing a HACCP Plan. The extensive microbiological hazard analyses for 65 prepared foods and 51 raw materials selected from a couple of food service establishment were performed in this research. These results will provide useful information to determine hazards for developing a HACCP plan, and also to understand sanitary status for prepared foods and raw materials in food service establishment.

• 한국식생활문화학회지
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• 제11권1호
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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.

• 한국식품조리과학회지
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• 제11권3호
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• pp.249-260
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• 1995

6 Central commissary and 2 conventional school foodservice operations were assessed in terms of time-temperature relationship and microbiological quality, and monitoring control methods were identified through hazard analysis during the phases of prodution and distribution. 2 conventional schools from Seoul and 6 commissary schools from Kyungkido were participated in the survey. Meals produced in central commissary were distributed to satellites, therefore delivery practices of foods were identified as critical. Microbiological test results for commissary and conventional schools revealed that microbiological quality of foods was mainly related to time-temperature management, types of food, and equipment sanitation not to the foodservice system used. Time-temperature profiles at temperature danger zone (7.2-60$^{\circ}C$) observed were to be related to the following sanitary practices: cooked vegetables were held at temperature danger zone for relatively longer delayed time (15-38$^{\circ}C$: 15-226 min, 7-60$^{\circ}C$: 75-226 min), and same results were observed for deep-fat fried cutlets (15-38$^{\circ}C$: 15-151 min, 7-60$^{\circ}C$: 33-151 min). Menu items with various ingredients and frequent contacts with hands and equipments during the production flow were held at temperature danger zone for longer delaying time than other menu items with brief prodution stages. Based on hazard analysis critical control points, microbiological quality was collectively affected by time-temperature relationships, equipment sanitation, proper cooking methods, and sanitary management competencies of dietitians. Microbiological test results of working equipments and surface of dishes and trays showed that immediate action should be taken. Cutting boards used in central kitchen were also showed similar results of potential dager of cross-contamination. Effective sanitary control methods were urgently needed.

• 한국철도학회:학술대회논문집
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• 한국철도학회 2003년도 추계학술대회 논문집(II)
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• pp.271-276
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• 2003

In this paper, various hazard factors are reviewed on the train fire accident in railway tunnel and subway. In case studies of systematic risk evaluation on the tunnel fire accident, we have learned the critical fire safety points for accident prevention and damage reduction such as fire-endurance of infrastructure, mortality of heat & toxic smoke, emergency situation control and management of escape requirements etc.. These hazard analysis study will contribute for improving the railway fire-safety and establishing the long-tenn safety management plan.

• 한국식품조리과학회지
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• 제27권4호
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• pp.55-65
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• 2011

This study was performed to analyze the microbiological hazards of ready-to eat sandwiches and to evaluate the effect of implementing a hazard analysis and critical control points (HACCP) for quality improvement of ready-to-eat sandwiches. In total, 174 samples were examined for the microbiological hazard analysis. About 37.4% of the samples had an aerobic plate count ${\geq}$6 log CFU/g, and the numbers of coliforms exceeded 3 log CFU/g in 82.2% of the samples. Additionally, Staphylococcus aureus, E. coli, and Salmonella spp. were detected in 10.3%, 4.6%, 1.1% of sandwiches, respectively. In contrast, E. coli O157:H7, and Listeria monocytogenes were not detected in any of the samples. The results of the microbiological verification after implementing a HACCP throughout the production process indicated that S. aureus, E. coli, Salmonella spp., E. coli O157:H7, and L. monocytogenes were not detected in any of the samples. Consequently, implementing a HACCP is effective for quality improvement of ready-to-eat sandwiches.

• 한국식품조리과학회지
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• 제8권2호
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• pp.137-145
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• 1992

A computer-assisted microbiological quality assurance program was developed based on HACCP data obtained from a 500 bed general hospital by assessing time and temperature conditions and microbiological qualities of six categories of menu items according to the process of food product flow. The purpose of the study was to develop a computer-assisted microbiological quality assurance program in order to simplify the assessment procedures and to provide a maximum assurance to foodservice personnel and the public. A 16-Bit personnel computer compatible with IBM-PC/AT was used. The data base files and processing programs were created using dBASE III plus packages. The contents of the computerized system are summarized as knows: 1. When the input program for hazard analysis runs, a series of questions are asked to determine hazards and assess their severity and risks. Critical control points and monitoring methods for CCPs are identified and saved in Master file. 2. Output and search programs for hazard analysis are composed of 6 categories of recipe data file list, code identification list, and HACCP identification of the specific menu item. 3. When the user selects a specific category of recipe from 6 categories presented on the screen and runs data file list, a series of menu item list, CCP list, monitoring methods list are generated. When the code search program runs, menu names, ingredients, amounts and a series of codes are generated. 4. When the user types in a menu item and an identification code, critical control points and monitoring methods are generated for each menu item.

• 수산해양교육연구
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• 제25권4호
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• pp.819-827
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• 2013

Water quality has been considered to be one of sanitation standard operating procedures (SSOP) for hazard analysis critical control points (HACCP) application in aquaculture farms. This study was conducted to evaluate a hazard caused by water used in aquaculture farm of rainbow trout. The water quality was analyzed to investigate both physiochemical and bacteriological level in water samples collected from aquaculture farm of rainbow trout, Oncorhynchus mykiss. No significant difference were observed on water temperature and pH from season to season. However, the levels of dissolved oxygen were decreased as the outside temperature was increased, even if the levels were adequate for aquaculture. Also, other physiochemical analysis including biochemical oxygen demand (BOD), chemical oxygen demand (COD) and suspended solid (SS) revealed that the waters for aquaculture analyzed in this study was suitable for rainbow trout aquaculture. The bacterial analyses were also revealed that the waters for aquaculture were met to both coliform group (<18 MPN/100mL) and viable cell count (<100 CFU/mL). However, some of waste waters from aquaculture farms showed higher levels of BOD and COD than those of waste water standard (<2 ppm), suggesting that regular cleaning of fish tank and precipitation tank is needed.

• 한국학교ㆍ지역보건교육학회지
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• 제8권2호
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• pp.79-95
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• 2007

A study was conducted in order to develope HACCP model in school lunch in Korea. Results: 1. Of 22 menus 4(18%) were non heating processes (#1), 2(9%) were food handling by using hands (#2), and 16(73%) were heating processes (#3). Of 279 menus 36(12.9%) belong to process #1, 8(2.9%) to process #2, and 235(84%) to process #3. 2. The critical control points for process #1 were contamination by hands of food handlers, and unsanitary food preparation habits of food handlers. Those for process #2 were improper heating temperature, contaminations by food handlers' hands, and unsanitary food handling habits, and cross contamination by unclean utensils and equipment. 3. Management criteria for the CCPs were conditions of food storage, refrigeration, freezing, food cooking temperature, personal hygiene, washing and sanitization of utensils and equipment. 4. Monitoring criteria for CCPs were observation, temperature checking, inspection of utensils and equipment, and practice of good personal hygiene. 5. Corrective actions were refusal of unsafe products, correction of improper temperature, proper cleaning and sanitization, and proper reheating time and temperature.

• Journal of Nutrition and Health
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• 제18권4호
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• pp.283-292
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• 1985

대학 급식 시설의 위생 실태를 평가하기 위해서 오뎅국의 생산 과정을 통한 소요시간 및 온도상태 측정 pH 및 Aw측정, 미생물 검사를 실시하여 HACCP model에 의해 분석, 평가한 결과는 다음과 같다. 1 )소요시간 및 온도상태 측정 결과. 재료들의 조리후 실온방치 단계와 국물의 보온단계에서 철저한 관리가 요구된다. 2 ) pH및 Aw측정 결과, 대부분의 단계가 미생물 증식에 적합한 조건이었다. 3 )음식에 대한 미생물 분석 결과, 재료들의 미생물적 품질이 대체로 낮았다. 또한 조리후 급식전 보관단계에서 장시간 실온에 방치되므로 미생물의 오염 및 증식 기회가 많았다. 4 ) 오뎅국 생산에 사용되는 기구, 설비, 용품 및 용기에 대한 미생물 분석 결과 뚝배기, 장갑, 행주와 도마에 대한 즉각적인 시정이 요구된다. 5 ) 이상에서 오뎅국 생산 단계에서의 critical control points는 재료, 전처리, 후처리 및 급식전 보관단계로 지적되었다.