• Korean Journal of Veterinary Service
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• v.24 no.2
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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.

• Proceedings of the SAREK Conference
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• 2009.06a
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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.

• Air Cleaning Technology
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• v.23 no.3
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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.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.4
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• pp.2602-2608
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• 2015

The aim of this research was microbiological hazard analysis which is required to application of HACCP(Hazard Analysis Critical Control Point) system to chili powder. A processing had been conducted in Yong-Geum Agricultural Production located in Dongnyang-myeon, Chungju-si between January 10, 2014 to June 13, 2014. A manufacturing process chart was prepared by entire level of processing. A changes of microorganism was tested by changing sterilization time in ultraviolet ray sterilization processing which can control microbiological Hazard. As a result, critical Limits is decided as ultraviolet rays lamp $20W{\times}12EA$, sterilization $63{\pm}3$ min of each. The result of the microorganism test after ultraviolet ray sterilization was safe. On the other hand, a microorganism test of manufacturing environment and workers suggested that the microbiological hazard should be reduced through systematic cleaning and disinfection accompanied by personal hygiene based on hygiene education on workers.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.8
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• pp.3578-3585
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• 2012

The purpose of this study was to establish the critical limit at CCP (Critical Control Point) of HACCP (Hazard Analysis Critical Control Point) system for instant noodle and it was conducted at P company in Ichen(Gyeonggi-do), Korea. According to the CCP, Fried process were experimented to removal and decrease of microbiological and chemical hazards by measuring of each temperature and times. As a result, the standard plate count and pathogenic microorganism were not detected by fried processing (Temperature : $145{\pm}10^{\circ}C$, Time : $75{\pm}30$ sec). The acid value of chemical hazards produced by fried processing was able to manage, showed lower (0.2) than the legal limit (0.6). Air-borne bacterial examination results detected(3 CFU/mL, 3 CFU/mL) in the Frying Room and Steam Room. Therefore, the CCP-BC of fried process would be a great alternative to prevent and remove hazard analysis, such as general and pathogenic microorganism (E. coli O157:H7, B. cereus, Listeria monocytogenes, Salmonella spp, Sthaph. aureus etc), chemical hazard analysis. In conclusion, it suggested that HACCP plan was necessary for management standard and systematic approach in establishement of critical limit, solving the problem, method of verification, education and records management by fried processing.

• Food Science and Biotechnology
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• v.18 no.2
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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.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.1
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• pp.646-653
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• 2016

This study performed a microbiological hazard analysis, which is required for the application of HACCP (Hazard Analysis Critical Control Point) system to Pteridium aquilinum and Platycodon grandiflorum. The manufacturing process was made by referring to the typical manufacturing process. Based on microbiological hazard analysis, grandiflorum root contained $6.2{\times}10^3CFU/g$ of bacteria, which has the largest amount of bacteria among the agricultural materials. On the other hand, microbiological hazard analysis of the raw materials and after the disinfecting process of confectionery showed a safe result. A microorganism test of the manufacturing environment and workers suggests that the microbiological hazard should be reduced through systematic cleaning, disinfection and accompanied by personal hygiene based on hygiene education for workers.

• Journal of Fisheries and Marine Sciences Education
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• v.28 no.3
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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.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.177-187
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• 1996

Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforms. The results of the study are summarized as follows : time-temperature control management was needed because time-temperature abuse more than 8 hours at dangerous temperature zone (5-6$0^{\circ}C$) was observed from pre-preperation to distribution phase; Poor sanitary practices of employees were observed in hand washing and using disposable gloves; Microbiological analysis results of equirpments and utensils showed possible cross-contamination risks when foods were contacted with them; Kim Pab needed thorough quality control because it included various mixed ingredients of cooked and uncooked and had many apportunities of cross-contamination either by equipments or hands through whole production processes.

• Food Science and Biotechnology
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• v.15 no.5
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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.