• 한국식품위생안전성학회지
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• 제16권2호
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• pp.103-110
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• 2001

예측식품미생물학(PFM)은 1980년대 후반 이후 식품미생물학 분야에서 새롭게 발생한 신학문 분야이다. PFM은 특별한 환경적 요인에 따른 미생물 특히, 병원성미생물의 반응(사멸과 생존)을 예측하기 위하여 수학적인 모델을 이용한 것이다. 현재까지 개발된 PFM모델중 완전한 것은 없지만, 어떤 특정 조건하에서는 신속하고 객관적으로 미생물의 반응을 예측하는데 이용될 수 있다는 장점 때문에, HACCP시스템, Risk Assessment 등에서 응용 가능성이 커지고 있다. 본 연구는 PFM 모델중 PMPwin5.1을 이용하여, 우유 저장에 대한 HACCP시스템 중 미생물학적 위해요소 분석, CCP 및 CL설정에 대한 방법론적 예를 제시하였다. 모델에 대한 초기조건으로 우유와 동일한 물리화학적 조건인 pH 6.7, Aw 0.993, NaCl 1.3%을 고정변수로 하고, 저장온도(4~15$^{\circ}C$)를 변이변수로 선정하여, 온도에 따른 주요 병원성미생물의 generation time, lag phase duration, infective dose에 도달하는데 걸리는 시간을 산출하였다. 이 결과를 바탕으로 온도의 변화에 따른 각 병원성미생물의 성장을 안전정도에 따라 “안전온도범위(Safe temperature zone)”, “주의온도범위(Caution temperature zone)”, “위험온도범위(Danger temperatue zone)”로 분류하였으며, 이들 분류는 우유의 유통기간인 5일을 기준으로 각 병원성미생물의 lag phase duration, infective dose에 도달하는 시간에 따라 결정하였다. 이러한 결과는 우유의 HACCP시스템에 있어, 위해요인 분석시 위해요인의 분류 및 위해요소간의 위해 정도의 우선순위 부여에 보조적인 수단으로 이용될 수 있다. 또한 유통.저장단계에서 병원성미생물의 상징에 대한 온도수준을 나타내므로, 이 단계를 CCP로 설정할 수 있고, CCP에 대한 CL은 주위온도범위내에서 설정할 수 있다. 그리고 허용수준에 대한 온도의 범위를 제시하므로 모니터링이나 검증에서도 이용할 수 있다.

• 급식외식위생학회지
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• 제2권1호
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• pp.10-21
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• 2021

According to the analysis which investigated visitors of HACCP system certified stores and non-visitors of such stores on the awareness of HACCP for livestock products, 77.1% (246 pollees) heard of HACCP certification for livestock products, 67.1% (214 pollees) had seen the HACCP certification mark for livestock products, 62.1% (198 pollees) heard of HACCP certification for livestock products in meet retail shops, and 51.4% (164 pollees) were not aware of the recent TV · subway advertisements regarding HACCP certification for livestock products. For every questionnaire on the awareness of HACCP for livestock products, visitors of HACCP system certified stores showed significantly higher response rate than nonvisitors (p<0.01, p<0.001). The majority of pollees (74.9%, 239 pollees) replied that the word HACCP for livestock products brings up the image of safe livestock products, and 37.0% answered that the term HACCP defines 'Hazard analysis critical control point'. Regarding the questions on HACCP system for livestock products, 38.6% showed that they were most curious in terms of the benefits of such system. The demand analysis on HACCP for livestock products for consumer was also conducted. In the analysis, the demand for support of the policy (4.06 points) was higher than demand for education · public promotion of HACCP (4.03 points) and demand for related application (3.90 points).

• 한국동물위생학회지
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• 제36권4호
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• pp.291-296
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• 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.

• International Journal of Quality Innovation
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• 제9권1호
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• pp.134-152
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• 2008

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that 'food regulations,' 'role of the industry,' 'government policies and interventions,' 'training on food safety and hygiene,' and 'food contamination and/or poisoning' share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

• 한국식품조리과학회지
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• 제13권5호
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• pp.592-601
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• 1997

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.

• 한국식품조리과학회지
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• 제19권5호
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• pp.647-658
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• 2003

Foodservice at elementary schools has been provided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP (Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.

• 한국식품조리과학회지
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• 제27권2호
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• pp.61-71
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• 2011

This study was conducted to estimate the shelf-life of Kimbab manufactured using a Hazard Analysis and Critical Control Point (HACCP). We performed a microbiological verification after applying the HACCP plan to Kimbab. Additionally, the shelf-life of Kimbab at each holding temperature was calculated as a regression equation between the aerobic plate counts and holding time during the storage period. The critical control points of the HACCP plan, that were applied to Kimbab, included: cold-holding of refrigerated foods, checking the endpoint cooking temperature of heated food, and cold-holding of cooked foods. As a result of the microbiological verification of Kimbab, the aerobic plate counts averaged 3.46 log CFU/g. In contrast, the coliforms, E. coli, Staphylococcus aureus, and Salmonella spp. were not detected in any of the samples. The estimated shelf-life of Kimbab was calculated to be 45 hours at $10^{\circ}C$, 29 hours at $15^{\circ}C$, 6 hours at $25^{\circ}C$ and 3 hours at $35^{\circ}C$. In conclusion, manufacturers should apply a prerequisite program and a HACCP system for a safe consumption of ready-to-eat foods and label products with a proper shelf-life. Distributors should control the proper holding time-temperature until sale and consumers should eat immediately after purchasing ready-to-eat foods.

• 대한수의학회지
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• 제60권3호
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• pp.105-108
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• 2020

These days abattoirs' hygiene of Korea is regulated by Hazzard Analysis Critical Control Point (HACCP). Although 20 years have been left since first HACCP was adjusted in Korea, 12% of abattoirs got inconsistence on evaluations. Food poisoning caused by bacteria feces like pathogenic Escherichia coli and Salmonella has not decreased. These bacteria on meat cross-contaminate at the abattoir. Therefore, field verification of abattoir's critical control point (CCP) and experiments to find alternative ways of the CCP were conducted. The aerobic bacteria were measured before and after high-pressure water based washing process set as CCP in most abattoirs. Four parts of cattle carcasses were selected to apply sponge-swab method. The effects were < 1 log reduction which is not significant. Lactic acid (LC), chlorine dioxide (ClO₂) and slightly acidic electrolyzed water (SAEW) were used to measure the effect of reducing bacteria on beef by the different time. LC has 1.24-2.02 log reduction for aerobic bacteria. ClO₂ has 1.44-1.96 log reduction for aerobic bacteria. SAEW has 1.1-1.91 log reduction for aerobic bacteria. There was significant difference according to concentrations (p < 0.05). This study presents legitimacy for hygiene improvement of CCP by field verification. In addition, chemical disinfectants that can be mechanically applied have better reduction effects of high-pressure washing.

• 재활복지공학회논문지
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• 제11권1호
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• pp.21-27
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• 2017

IT기술의 발달에 따라 다양한 분야가 정보화 되고 있으나, 식품 위생 분야의 정보화 연구는 활발하지 못하다. 그 중 예방차원의 계획적 식품위생관리시스템인 HACCP(Hazard Analysis and Critical Control Point) 시스템은 여러 식단 정보들의 연관관계로 도출되는 복잡한 업무로 진행되기 때문에 정보화가 쉽지 않아 각종 기록 업무 등이 수작업으로 시행되고 있어, 정보의 정확성을 보장하기 어렵다. 본 논문에서는 HACCP 시스템의 정보 신뢰성 확보와 운영절차의 효율성을 증대시키기 위하여 식재료, 조리법 및 식품군 특성, 식자재 등 정보들 간의 의미를 저장하는 식품 정보 온톨로지를 구축하고, 이를 검증하기 위하여 온톨로지를 기반으로 HACCP 식단을 자동 분류하는 정보화 어플리케이션을 개발하였다. 이러한 식품 정보 온톨로지는 식단분류를 위한 정보의 접근성을 높이고, 정보들 간의 연관관계를 기록함으로써 식품 정보의 효율적인 검색 및 광범위한 활용이 가능하며, 자동화된 정보 관리를 통한 HACCP 운영 정보의 신뢰성을 향상시킬 수 있다.

• 한국식품위생안전성학회지
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• 제5권3호
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• pp.99-110
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• 1990

서울시내 종합병원 병상 규모를 3 group으로 분류하여 5개병원을 대상병원으로 선정한 후 완자전과 육개장을 대상 음식으로 하여 각 생산 단계의 소요시간, 온도 상태 및 미생물적 품질평가를 실시하여 HACCP 방법으로 위험요인 분석을 실시하였다. 기본재료의 미생물적 품질상태가 저조한 것으로 평가되었고, 배달과정 및 검수 후 저장단계에서 냉장고의 철저한 온도관리가 요구되었다. 음식생산 과정에서의 소요시간-온도상태의 기준이 적절히 시행되고 있지 못하였다. 음식 생산과정에서 사용되는 기구, 기기, 및 용품에 대한 미생물 검사 결과 즉각적인 시정이 요구되었다. 완자전 생산과정에서의 각 병원별 criticla control point는 A병원: 기본재료, 전처리단계, 조리단계, 조리후 보관단계 ; B병원 : 기본재료, 전처리단계 ; C병원: 기본재료, 전처리단계, 조리후 보관단계 및 급식단계 ; D병원 : 기본재료 전처리단계 , 조리후 보관 단계 및 급식단계 ; E 병원: 기본재료, 전처리 단계 , 조리후 보관단계 및 급식단계로 지적되었다.