• Title/Summary/Keyword: food hygiene/safety

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Evaluation of Introducing Feasibility of Blockchain Technology to Food Safety Management Network (식품안전관리망 강화를 위한 블록체인 기술 도입의 적절성 평가)

  • Kwon, So-Young;Min, Kyong-Se;Cho, Seung Yong
    • Journal of Food Hygiene and Safety
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    • v.34 no.5
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    • pp.489-494
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    • 2019

  • The appropriateness of introducing blockchain technology into food safety management systems was evaluated by conducting a survey of experts on the effectiveness and constraint evaluation indicators, and a portfolio analysis was conducted to set the priorities of blockchain application. The food safety management activities considered in this study were issuing documents on food import/export, food hygiene rating scheme, civil complaint management in the food sector, food- related certification, risk information management, and food traceability systems. The sectors that can be expected to be effective in the introduction of blockchain technology were food- related certification, food hygiene rating scheme, risk information management, and issuing documents on food import/export. In the case of food traceability systems and civil complaint management, the introduction of blockchain technology was not recommended due to ineffectiveness. From the evaluation of the constraints (e.g., technical limits, cost, legal amendment, personal information disclosure, timeliness, and ease of connection) to be overcome when introducing blockchain into food safety management, it was found that there are more than average constraints in all six areas. In particular, the food traceability system was evaluated to have the most constraints. Issuing documents on food import/export is very effective with the introduction of blockchain technology, but due to high cost and legal restrictions, it is necessary to improve the institutional system in order to introduce blockchain. Among the evaluation sectors, food- related certification, food hygiene rating scheme, and risk information management on foods were suitable for preferentially adopting blockchain technology since these areas might experience greatly improved reliability and transparency through the introduction of blockchain, with relatively low constraints.

  • https://doi.org/10.13103/JFHS.2019.34.5.489 인용 PDF KSCI

Evaluation of the Safety of Fried-Food in Fast Food Store (패스트푸드점 튀김식품의 안전성 평가)

  • 박건용;정보경;김애경;박경애;조성자;곽재은;장민수;배청호;조남준
    • Journal of Food Hygiene and Safety
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    • v.19 no.2
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    • pp.55-59
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    • 2004

  • This study was performed to investigate 172 samples of fried food in fast food store. The free fatty acid value of 22 samples exceeded standard of fried-food. These samples were 10 fried chickens, 6 fried potatoes and 5 fried onions. Fatty acid composition differed from each company. The correlation between free fatty acid value and double bond index was very low. New standard of fried food in fast food store is needed for thorough hygiene management, because of being not existed standard. The fried potato containing many carbohydrate and fat appeared higher calory than fried chicken containing many protein. The fried food had high fat comparatively, so that attention in regard to excess intake is demanded. The trace materials were included Mg, Ca, Mn, Fe, Zn, Cu and Cr in order of quantity, and the harmful heavy metals-Pb, Hg and Cd- were included small quantity.

  • PDF KSCI