• 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.

• 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.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2017년도 춘계공동학술대회
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• pp.136-136
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• 2017

By-products has been considered lately in Total Mixed Ration (TMR) as an alternative to livestock feed around the world. This is due to the high cost of using forage as feed, less expense in exploring by-products of agriculture origin and environmental concerns with their disposal. However, by-products usually contain contaminants and the production process requires fermentation using a storage and fermentation tank. Animal feed is the start point of the food safety chain in the 'farm-to-fork' model. This necessitated a study to model a protocol that will culminate to safe feed production. Hazard analysis and critical control points (HACCP), a systematic preventive approach to food safety from biological, chemical and physical hazards in production processes that can cause the finished product to be unsafe was explored. Implementation of this model provides a mechanism that ensures product safety is continuously achieved. The entire production process of By-products feed production was evaluated using HACCP wizard software. This includes the plant layout, technical standards, storage and fermentation tank cleansing method, staff assignment, safety control method, and distribution. The potential biological, chemical, and physical hazards that may exist in every step of the production process were identified, and then critical control points (CCPs) were selected. This will ensure the safety of products made from livestock that consumes by-product feed. These includes cheese, milk, beef, etc.

• 한국식품위생안전성학회지
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• 제3권3호
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• pp.117-129
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• 1988

서울·경기지역 도시락 제조업체의 작업환경 및 도시락의 부식인 동태전 생산과정의 위생상태를 위생 점검표 및 미생물 검사를 토대로 분석, 평가한 결과는 다음과 같다. 1) 주방의 위생 상태는 향상 가능성이 있는 보통상태로 나타났고, 종업원의 위생습관은 대·중규모 업체는 향상가능성이 있는 보통상태이었으며 소규모 업체는 위험요인이 존재하는 불량상태로 나타났다. 2) 도시락 제조업체별로 동태전의 생산과정에서 원재료와 전처리 후의 재료는 미생물적인 품질이 낮았다. 3) 조사결과 조리한 음식을 실온에서 보관하는 단계와 출고하기 전까지 조합하고 포장하는 동안 실온에서 방치하는 단계는 온도 및 소요시간이 미생물 증식에 적합한 환경이 되는 위험한 단계이었다. 4) 각 업체에서 사용하는 칼, 도마 ,행주의 미생물 수치가 높아 cross contamination의 가능성이 높았다. 5) 도시락 제조업체에서 동태전의 생산 과정중의 critical control points 는 전처리단계 , 보관단계, 조합과 포장단계 및 기구로 지적되었다.

• 한국수산과학회지
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• 제49권5호
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• pp.533-540
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• 2016

This study assessed the risk of an oyster-shucking site to establish the hazard analysis critical control point (HACCP) system model by measuring viable cell counts, coliform group Staphylococcus aureus foreign material on oysters, oyster-producing equipment, and washing water. The viable cell count and coliform group levels of the harvested raw oysters were 4.00 log CFU/g and 1.1×10² MPN/100 g, while those of washed oysters were 2.99 log CFU/g and (3.2−4.6) × 10 MPN/100 g, respectively. After washing the oysters, no Escherichia coli or pathogenic bacteria (E. coli O157:H7, Listeria monocytogenes, S. aureus, Salmonella spp., Vibrio parahaemolyticus, and Clostridium perfringens) were detected. Regardless of the location of foreign matter, up to 100% more metallic and non-metallic foreign matter was detected at 1.5 mmΦ than at 3.5 mmΦ, using a metal detector with increased sensitivity. According to the results, the critical control points (CCP) are the washing and metal-detection processes. These results can be used as basic data to improve sanitation at oyster-shucking sites in factories with an HACCP system.

• Journal of Dairy Science and Biotechnology
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• 제31권2호
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• pp.195-200
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• 2013

The ripening of cheese allows for the development of characteristic taste and flavour, nutritional substances, bio-active components and texture, helping to improve quality. Many different microbiological, biochemical and nutritional changes occur during the process depending on the quality of raw milk, added cultures and enzymes, as well as specific processing and ripening conditions. During the ripening lactose is hydrolyzed to lactic, propionic and acetic acid, helping to reduce potential effects of the problem of lactose intolerance. Fat is hydrolyzed to butyric, propionic and conjugated linoleic acid, which function as bio-active substances. Protein is hydrolyzed to different peptides and amino acids which all show various bio-activities. However, errors of cheese ripening can happen and affect the quality of the product. To guarantee good quality cheese the process needs to be managed carefully with the right microbes used and ensuring cleanliness of processing facilities, staff, ventilation and hazard analysis and critical control points (HACCP). Research into and controlling of ripening technology is crucial for producing high quality cheeses.

• 한국식품위생안전성학회지
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• 제20권1호
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• pp.36-42
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• 2005

The purpose of this study is to develope a HACCP model for Korean traditional cookies. Prerequisite program and HACCP plan were proposed and analyzed for Yugwa. After analysing hazards of raw material and manufacturing processes, CCP, CL and control methods were presented. Pathogenic microorganisms were detected at the Korean traditional cookies plant. It gave a clue that general sanitation control procedures should be implemented for safe traditional cookie products. Hazard analysis of raw materials and processing of Korean traditional cookies, determination of critical control points and critical limits at the plant lead to present a model of HACCP plan. Implementation of HACCP can be carried out using a HACCP model. Critical control point of Yugwa production were determined as frying process. Biological and chemical hazards were presented for CCP determination.

• 한국멀티미디어학회논문지
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• 제19권1호
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• pp.86-95
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• 2016

The main objective of HACCP(Hazard analysis and critical control points) system is to provide a systematic preventive approach how to control the risks in food production process. Practically, the diet classification process performed at the one of the beginning steps of the HACCP system, makes an important role of determining food safety risks and how to control them in every control point according to the different risk level of the diet. In this paper, we propose an automatic diet classification method for HACCP system using XML(eXtensible Markup Language). In order to guarantee the diet classification accuracy, we design the XML schema and attributes represents the relationship of every diet and ingredients analysing the HACCP diet classification rules. Based on the XML schema and document generation method, we develope the proposed system as client and server model that implemented XML based HACCP diet information generation module and integrated HACCP information management modules, respectively. Moreover, we show the efficiency of the proposed system with experiment results describing the school food diet information as XML documents and parsing the diet information.

• 한국디지털건축인테리어학회논문집
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• 제11권1호
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• pp.5-13
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• 2011

This research proposed the space planing methode and diagrams of restaurant kitchens to improve hygiene by analyzing the related contents collected from books and researches in interior design and HACCP (Hazard Analysis and Critical Control Point). HACCP is an effective and scientific hygiene system for food safety in order to prevent cross-contamination from food hazards. Based on the analyses, improvement of food production environments like restaurant kitchens is necessary for food hygiene. The space planing methode of restaurant kitchens to improve hygiene are followings: The circulation planing is that the direction of movement of the food, workers, waste, and dishes should be fractionated and managed for cross-contamination prevention. The space separation planing is that the spaces in the kitchen should be classified and divided into contaminated area and non-contaminated and clean area depending on the degree of cleanliness. The zoning is space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination disappear in kitchen. However, if cross-contamination is unavoidable in some points in restaurant kitchens, hygiene facilities such as washing rooms, pass rooms, and double doors with air-shower should be located in order to remove contamination.