• Food Science and Industry
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• v.54 no.2
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• pp.93-101
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• 2021

Hazard Analysis Critical Control Point (HACCP) systems were developed to ensure a high level of food safety and reduced risk of foodborne illness. This paper focuses on significant issues associated with the implementation of HACCP; it provides an overview on recent literature. The structure of the paper follows six groupings of issues in the international literature of HACCP: (1) comparative studies and unification plan between HACCP and other food safety regulations; (2) verification of the HACCP system's effectiveness in improving food safety; (3) establishment of critical control point (CCP) for various foods HACCP model development; (4) expansion of HACCP application in the various fields and small businesses;(5) the impacts of HACCP on consumer's preferences and firms' financial performance in food industry; (6) HACCP and technological changes. The paper concludes with some suggestions for the future research in order to promote safe food supply chain for global customers.

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

• Journal of the Korean Dietetic Association
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• v.30 no.2
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• pp.95-111
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• 2024

The Smart Hazard Analysis Critical Control Point (HACCP) management system, which integrates information technology (IT) to automate and analyze big data, has been introduced into school food services. This study investigated the job performance, job satisfaction, and job stress of employees in school food services using Smart HACCP. Data were collected via questionnaires from 350 employees in school food services who utilized Smart HACCP and worked in Gyeonggi-do or Incheon. The questionnaire included general information, workplace characteristics, HACCP education status, job performance, and job satisfaction according to the use of Smart HACCP, and general job stress. The responses showed that 92.3% of the participants had received HACCP education in the workplace, and 66.6% understood the content of the education. Among the HACCP process stages, CCP2 (Food Handling and Cooking) and CCP3 (Cooking Completion and Distribution) were the stages at which all participants were using Smart HACCP. CCP3 had the highest percentage (61.4%) of participants who experienced feeling the maximum reduction in their tasks by using Smart HACCP. The Smart HACCP job performance at CCP1 (Inspection) and Smart HACCP job satisfaction were higher in workplaces with 6~10 employees, compared to those with 10≤ employees (both P<0.05). The Smart HACCP job performances at of CP1 (Refrigeration and Freezer Temperature Management) and CP2 (Cleaning and Disinfection of Food Contact Surfaces) were significantly affected by the work area. General job stress was significantly higher in cooks than in cook practitioners, higher in employees with cook certification than in those without it, and higher in employees with work experience (<1 year), compared to those with 5~10 years or 10~15 years' experience. In conclusion, employees' job performance and satisfaction with Smart HACCP need to be enhanced to improve hygiene in school food service. This requires the effective management of their job stress.

• Journal of Korean Society of Water and Wastewater
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• v.29 no.1
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• pp.23-31
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• 2015

Aquifer storage transfer and recovery (ASTR) is a type of managed aquifer recharge which entails injecting water into a storage well and recovering it from a different well. It has effects of natural purification when injected water passes through aquifer medium, and can be a good way of supplying water especially in a region with poor surface water quality. This study is about an on-going effort to introduce ASTR as a solution to source water problems in coastal areas. A pilot study is being conducted in the delta of the Nakdong River. A proactive management system is incorporated to ensure the water qulity in the process of drinking water process. The system is based on the Hazard Analysis and Critical Control Point (HACCP) which is a tool originated from the food industry in order to assess hazards and establish control systems for the safety of food product. In this paper, we analyze hazardous events which can occur in the entire water supply system using ASTR as a first step to the incorporation of HACCP to drinking water production process.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.9
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• pp.4018-4024
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• 2012

The purpose of this study was to application in the HACCP(Hazard Analysis Critical control) system of fried kimchi soup. The establishment of Critical limit during sterilization processing was measured by sterilization temperature, sterilization time, sensory test, storage test and pH change in storage for 30 days (May 1~30, 2012). Before sterilization, general bacteria, coliform and thermophile bacteria were detected to be $6.00{\times}10^5\;CFU/m{\ell}$, $7.50{\times}10^2\;CFU/m{\ell}$ and $2.75{\times}10^2\;CFU/m{\ell}$, respectively. In contrast, all microbial was not detected after sterilization($90{\pm}5^{\circ}C$, $22{\pm}5$ mins). The sensory test was decided as the most delicious kimchi according to $90{\pm}5^{\circ}C$, $22{\pm}5min$. In conclusion, the sterilization process of fried kimchi soup would be a great alternative to prevention, decreasing and removing of harmful microorganism, such as general bacteria, coliform and thermoduric bacteria etc. Therefore, the critical limit of sterilization temperature and time for quality control and biosafety was established at $90{\pm}5^{\circ}C$, $22{\pm}5$ mins. And it suggested that HACCP plan was necessary for monitoring method, monitoring cycle, problem solving method, education, training and record management during sterilization processing.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.287-293
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• 2005

Microbial contamination levels in commercial strawberry juices were examined for sanitary indication bacteria, such as aerobic plate count (APC), coliforms, and Escherchia coli, and pathogenic bacteria such as E. coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. APC and coliform count ranged 0-5.2 and $0-2.8\;log_{10}\;CFU/(mL,\;g,\;100cm^{2},\;hand)$, respectively, and 80% strawberry juices were contaminated with E. coli and S. aureus, detected at 19%, was found in employee's hands, strawberries, and strawberry juices, whereas E. coli O157:H7, Salmonella spp, and L. monocytogenes were not detected. These results will provide microbiological information for introduction of Hazard Analysis Critical Control Point (HACCP) system in juice shops.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.63-75
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• 2004

This study was conducted to establish the hygiene standards for chicken entrees (deep-fried breast chicken, chicken and potato in red pepper paste and smothered chicken) served with in 3 different elementary school lunch programs during 2002. The study evaluated the layout characteristics of the food facilities, and determined the physical and microbiological hazards for the production of chicken entrees based on the HACCP(Hazard Analysis Critical Control Point) system. The kitchen layouts needed to be remodeled for the separation of soiled and clean work areas. The pH values for all items were over 6.0, which require careful attention. The microbial assessments of 3 chicken items revealed that the TPC, coliforms and Staphylococcus aureus were within normal ranges, but Salmonella was found at several stages in the production of all products, with the exception of smothered chicken. The bacterial counts of the kitchen utensils and cooks' hands exceeded acceptable limits, and workers' sanitary practices were poor in terms of sanitary handling and holding of foods and utensils. The CCPs determined related to the steps of receiving, cooking and breaking of egg shells. From our findings, it is recommended that chicken entrees should be prepared and served very carefully, as salmonella was detected at several stages during meal production, and the aim of the HACCP system is to secure against food-borne illnesses due to reckless school food service operations.

• Food Science and Industry
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• v.54 no.2
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• pp.62-72
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• 2021

It is necessary to improve the self-management ability of Hazard Analysis Critical Control Point (HACCP) certified companies and intensive management for companies with insufficient management. In addition, the efficiency and convenience of HACCP operation should be improved by expanding and distributing smart HACCP. In this way, it is the direction that HACCP in Korea should go forward to continuously discover and expand the field of application with the improving and smartening the HACCP system.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.579-585
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• 1999

This study was conducted to evaluate the recognition of HACCP(Hazard Analysis Critical Control Point) concept by the industry foodservice managers in Pusan and the Kyung Nam areas and to suggest a guideline for an effective HACCP education program. A survey was conducted from 133 foodservice managers by using a questionnaire. The results were as follows; 68.0% industry foodservice managers were educated about HACCP concept, 33.8% didn't understand the concept, and only 13.4% understood the concept fully. On the application of HACCP program to the foodservice operation, 15.0% of managers always applied HACCP program, 35.4% often, and 49.6% did not. The reasons for not applying HACCP were the ignorance HACCP implementation method(36.7%), poor facilities of foodservice operations(34.7%), shortage of time(l4.3%), and difficult of HACCP principles(6.1%). The mean score of HACCP knowledge for all manager was 64.1, in which the educated manager showed significantly higher score than noneducated CP(0.01). The ratio of correct answers concerning HACCP was 80.5% for the pre-preparation stage, 60.3% for the receiving and storage stage, 57.0% for the hot and cold holding stage, 54.5% for the facilities sanitation stage, and 46.0% for the preparation stage. The mean score of HACCP knowledge was positively correlated with understanding of HACCP program as well as the application. Also, the implementation of HACCP program was positively correlated with the understanding of HACCP.

• 한국경영정보학회:학술대회논문집
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• 2007.06a
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• pp.184-189
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• 2007

Concerns about food safety continue to rise and under this situation, governments of some countries have reinforced their regulations more strictly for food safety. In order to prevent food safety incidents or, at least to minimize the impact, the preparedness is very important. As a consequence of this, traceability system has become an essential tool for food safety. Recently, it requires more prevention-based food safety control system. One of the most generally used systems for food safety control is Hazard Analysis and Critical Control Point (HACCP). Both traceability and HACCP systems can be integrated through Electronic Product Code (EPC) Sensor Network technologies which have four value propositions. In this paper, we will introduce the concept of product and process traceability system (P2TS) through the integration of three systems to improve food safety management. The final aim is to find out the added values of the P2TS.