• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2009년도 하계학술발표대회 논문집
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• pp.520-526
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• 2009

This study proposed the optimum design values for the biological clean room system observing the regulations of Hazard Analysis Critical Control Point (HACCP). Even though the standard for industrial clean room system has been well established, the basis for biological food clean room system is the first stage. In order to prevent the contaminations in advance for food storages, processes, and distributions, the criterion of Hazard Analysis Critical Control Point is positively required. This study also suggested the possible ways of how to avoid the hazardous contaminations.

• Food Science and Biotechnology
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• 제18권2호
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• pp.279-293
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• 2009

Quantitative risk assessments are related to implementing hazard analysis and critical control points (HACCP) by its potential involvement in identifying critical control points (CCPs), validating critical limits at a CCP, enabling rational designs of new processes, and products to meet required level of safety, and evaluating processing operations for verification procedures. The quantitative risk assessment is becoming a standard research tool which provides useful predictions and analyses on microbial risks and, thus, a valuable aid in implementing a HACCP system. This paper provides a review of microbial modeling in quantitative risk assessments, which can be applied to HACCP systems.

• 수산해양교육연구
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• 제28권3호
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• pp.713-726
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• 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 Biotechnology
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• 제15권5호
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• pp.651-663
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• 2006

Hazard Analysis and Critical Control Point (HACCP), a systematic process that identifies, assesses, and controls hazards, has been developed as an effective alternative to conventional end-point analysis for food safety control. The importance of HACCP has been emphasized recently due to the development of new food processing technologies and the increase in international trade demanding worldwide of food product safety. This paper provides a review of HACCP and a generic HACCP template for its implementation for aseptic processing of a juice drink.

• 한국산학기술학회논문지
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• 제16권4호
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• pp.2602-2608
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• 2015

본 연구는 고춧가루의 HACCP(Hazard Analysis Critical Control Point) 시스템 적용에 필요한 미생물학적 위해 요소분석을 위한 목적으로 2014년 1월 10일~2014년 6월 13일까지 충주시 동량면 소재에 있는 용금농산에서 수행하였다. 고춧가루 제품의 모든 공정 단계들을 파악하여 공정흐름도를 작성하였고 미생물학적 위해를 제어할 수 있는 자외선살균공정에서 살균 시간을 변화시키면서 미생물의 변화를 시험한 결과 자외선 등 $20W{\times}12EA$, 살균 시간은 $63{\pm}3$초를 한계기준으로 결정하였다. 자외선살균 후에는 위해 미생물 검사 결과는 안전하나 제조환경과 작업자의 미생물 검사 결과 주기적인 세척 및 소독을 실시하여 미생물학적 위해를 감소시키고 작업자 위생교육 등을 통하여 개인위생을 준수해야 할 것으로 판단된다.

• 공기청정기술
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• 제23권3호
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• pp.1-9
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• 2010

This study proposed the optimum design values for the biological clean room system observing the regulations of Hazard Analysis Critical Control Point (HACCP). Even though the standard for industrial clean room system has been well established, the basis for biological food clean room system is the first stage. In order to prevent the contaminations in advance for food storages, processes, and distributions, the criterion of Hazard Analysis Critical Control Point is positively required. This study also suggested the possible ways of how to avoid the hazardous contaminations.

• 한국수산과학회지
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• 제51권5호
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• pp.524-534
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• 2018

This study assessed the biological and physicochemical hazards involved in establishing a hazard analysis critical control point (HACCP) for canned seasoned Broughton's ribbed ark Scapharca broughtonii and examined the critical control points (CCPs) in the field. Following the basic principles of the HACCP system, the hazard-evaluation procedures were enacted during the production of canned seasoned Broughton's ribbed ark after field investigation of a seafood product company in Korea. CCPs were determined using canned seasoned Broughton's ribbed ark with the corresponding control measures. The HACCP system was applied to each step in processing the product. The results indicated that inspection of raw materials, filling, sterilization, and alien substance detection were the most important CCPs. These results can be used to prevent and control food safety problems in the production of canned seasoned Broughton's ribbed ark.

• 한국동물위생학회지
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• 제24권2호
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• pp.117-126
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• 2001

To ensure the safety of domestic livestock products, the government made it obligatory to enforce the hazard analysis critical control point(HACCP) in all domestic slaughterhouses. Under the HACCP, most of the hazards generated in slaughterhouses are bio-hazards, especially pathogenic bacteria. In order to reduce to the pathogenic bacteria, critical control point (CCP) is established and controled in the process of slaughter. A study was carried out to measure the level of bacterial contamination of swine carcass in 6 slaughterhouses selected. As a result, the aerobic plate counts(cfu/$\textrm{cm}^2$) of all samples was $10^2$-10 in average, except slaughterhouse C. The level of the aerobic plate counts on the surface of lower loin in slaughterhouse C was $10^4$ and it was considered that slaughterhouse C should set the process of manual transport of carcass as the CCP. Escherichia coli level was the highest in middle line cut surface. Especially, E coli level of slaughterhouses C and D were about 6.5- and 3.0-fold higher than that of other 4 slaughterhouses. Thus, it was considered that the slaughterhouses C and D should set the process of the entrails treatment as the CCP. The air contamination was measured at two point in a slaughterhouse. The air contamination level was 4-13 times higher than that of the standard Japanese slaughterhouses.

• 한국산학기술학회논문지
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• 제13권8호
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• pp.3578-3585
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• 2012

유탕면류의 HACCP(Hazard Analysis Critical Control Point) 시스템 구축을 위하여 유탕 공정-CCP(Critical Control Point)에 대한 미생물학적(Biological hazards)과 화학적(Chemical hazards) 한계 기준 설정을 위한 목적으로 수행하였으며, 경기도 이천 소재의 P사에서 실행하였다. 유탕공정은 각각의 시간과 온도 측정에 따라 미생물학적, 화학적 위해요소를 제거하거나 감소에 대해 실험하였다. 실험결과 Standard plate count와 식중독균은 유탕공정(Temperature : $145{\pm}10^{\circ}C$, Time : $75{\pm}30$ sec)에 의해 검출되지 않았다. 유탕공정에 의해 생성되는 화학적 위해 기준의 산가는 법적 기준치인 0.6보다 낮은 0.2 이하였다. 증숙실과 유탕실의 공중낙하균을 측정한 결과 3 CFU/mL, 3 CFU/mL 검출되었다. 따라서 유탕공정의 CCP-BC는 일반세균과 식중독균, 산화생성물 생성을 예방, 제거하는데 좋은 대안책이 될 것이다. 결론적으로 HACCP을 위해 유탕공정에 대한 한계기준설정, 모니터링방법, 개선조치, 검증방법, 교육, 기록관리가 필요하다고 생각된다.

• 한국산학기술학회논문지
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• 제14권11호
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• pp.5792-5799
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• 2013

본 연구는 떡류의 HACCP(Hazard Analysis Critical Control Point)시스템 적용을 위한 목적으로 하였다. 떡의 주원료, 작업장 시설과 작업자 등에 대하여, 2012년 9월 12일~2013년 2월 13일까지 서울시 용산구 서계동 소재에 있는 KB 업체에서 제공받았다. 제조공정도는 일반적인 떡류 제조업체의 제조공정을 참고로 작성하였다. 제조공정도는 원료 농산물(맵쌀, 찹쌀, 팥 등), 부재료, 용수와 포장재료의 입고, 보관, 계량, 세척, 불림, 분쇄, 체선별, 혼합, 시루작업, 증자, 내포장, 금속검출, 외포장, 보관 및 출하공정으로 Fig. 1과 같이 작성하였다. 원료농산물의 미생물학적 위해요소 분석결과는 Table 1과 같다. 본 연구결과 떡의 원재료와 제품의 위해미생물검사 결과는 안전하나 제조환경과 작업자의 미생물검사 결과 체계적인 세척 및 소독을 실시하여 미생물학적 위해를 감소시키고 작업자 위생교육 등을 통하여 개인위생개념 향상과 작업장 내 공기중의 미생물 관리가 함께 이루어져야 할 것으로 여겨진다.