• 한국식품위생안전성학회지
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• 제15권4호
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• pp.315-323
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• 2000

국내 단체급식업체의 급식장 위생환경에 대한 기초 정보를 제공하고 단체급식에 적용할 수 있는 HACCP Plan개발시 급식장에서의 위해요소중 조리기구 및 용기, 조리종사자, 급식 작업장 등의 위해요소에 대한 정보를 제공하기 위하여 미생물학적인 분석이 실시되었다. 도마의 위생상태는 육류, 야채 및 생선용의 도마종류별 및 급식장별 차이가 있었으나 일반적으로 일반세균수가 검체 채취면적 10$\times$10 $ extrm{cm}^2$당 $10^2$~$10^4$ CFU 정도로 양호하였으며, 소독한 행주의 경우 일반세균은 상당히 낮았고 대장균균은 검출되지 않아 양호하였다. 반면 채와 탈피기 등의 조리기구는 기구별, 급식장별 및 분석횟수별로 차이는 있으나 일반세균이 $10^{6}$ CFU이상 검출되거나 대장균군도 $10^{6}$ CFU이상 검출된 곳도 있어 전반적으로 위생상태가 좋지 않았으며, 특히 칼의 경우 오염된 소독용액에 의한 이차오염이 문제되었다. 이러한 오염된 전처리기구는 원부재료를 전처리할 때 교차 오염시킬 수 있어 항상 세심한 주의와 관리.운영이 필요할 것으로 보인다. 조리종사자의 손에 대한 분석 결과 1차에서 $10^4$ CFU 이하의 일반세균 및 대장균관이 일부에서 검출되었으나 2차 및 3차 측정시 점차 줄어드는 경향을 보였으며 황색포도상구균은 전혀 검출되지 않았다. 급식환경의 위생관리실태를 파악하기 위한 공중낙하균을 측정한 결과 작업장의 경우 일반세균수는 모든 급식장에서 7 CFU/Plate 이하로 검출되었고 공중낙하 황색포도상구균은 단 1곳의 측정지점에서만 검출되었다.

• 한국환경보건학회지
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• 제39권3호
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• pp.268-278
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• 2013

Objectives: The purpose of this study was to apply the Hazard Analysis Critical Control Point (HACCP) system to the production of seasoned laver products. The hazard analysis examined microbial evaluations and developed a HACCP management plan through the heating process. Methods: In this study we chose three companies and performed the analysis thrice. During this study, general bacteria along with other food poisoning bacteria such as Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, E.coil, O157:H7, Vibrio parahaemolyticus, were studied at varying temperatures from 100 to $300^{\circ}C$. Results: The presence of general bacteria was detected in raw laver in the samples analyzed from all the three companies, and the number ranged from $10^5-10^7$. Bacillus cereus was detected in samples from only two of the three companies analyzed. However, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, E.coil, O157:H7, and Vibrio parahaemolyticus were all negative. General bacteria was reduced to $10^5$ after being subjected to temperatures of $100-250^{\circ}C$, but heating to over $270^{\circ}C$ reduced the number to below $10^3$, and the other microbes such as Bacillus cereus were not detected. Conclusions: In conclusion, the heating process ($270-280^{\circ}C$) along with RPM of 100-1200 were identified as CCP to reduce biological hazards.

• 급식외식위생학회지
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• 제3권1호
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• pp.38-44
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• 2022

This study investigated the microbiological hazards in the manufacturing processes of Naengmyeon. Sanitary indicative bacteria, such as aerobic plate counts and coliforms as well as pathogenic bacteria, were examined from raw materials, manufacturing processes, working area, 17 utensils and equipment. The aerobic plate counts for raw materials and arrowroot starch estimated as 0.77±0.68~5.02±0.28 and 5.02±0.28 log CFU/g, respectively. Coliforms were detected from wheat flour, buckwheat flour, and potato starch. Staphylococcus aureus was detected to be 0.61±1.06 log CFU/g in wheat flour and 0.20±0.35 log CFU/g in buckwheat flour. During the manufacturing process, aerobic plate counts for kneading process were 4.54±0.34 log CFU/g. But after the press out and heat process, contamination of aerobic plate counts and coliforms decreased and remained at a low level until the release process. Aerobic plate counts before washing disinfection of screw were 3.28±0.62 log CFU/100 cm², the level of which was high in utensils and equipment that had contact with employees or water. These results represent not only an important indicator for the hygienic level but also a scientific basis for analyzing biological hazards, which lead to the introduction of HACCP for the production of safe and hygienic cold noodles processed by manufacturers.

• 한국산학기술학회논문지
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• 제16권1호
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• pp.438-444
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• 2015

본 연구는 발효유류의 HACCP(Hazard Analysis Critical Control Point)시스템 적용을 위한 목적으로 하였다. 발효유류의 주원료, 작업장 시설과 작업자 등에 대하여, 2013년 11월 5일~2014년 4월 13일까지 충청남도 천안시 서북구 소재에 있는 YD 업체에서 제공받았다. 제조공정도는 일반적인 발효유류 제조업체의 제조공정을 참고로 작성하였다. 제조공정도는 원료(원유, 액상과당, 올리고당, 유산균), 부재료, 포장재의 입고, 보관, 투입, 예열, 혼합, 균질, 살균, 예냉, 배양, 냉각, 여과, 내포장, 외포장, 보관 및 출하공정으로 Fig. 1과 같이 작성하였다. 원료의 미생물학적위해요소 분석결과는 Table 1과 같다. 본 연구결과 발효유의 원재료와 살균($90^{\circ}C{\pm}5^{\circ}C$에서 $35{\pm}3$분) 후에는 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.

• 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.

• 대한지역사회영양학회지
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• 제3권4호
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• pp.655-667
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• 1998

The Computer-assisted Hazard Analysis and Critical Control Point(HACCP) program has been developed for a systematic implementation of HACCP principles in identifying, assessing and controlling hazards in institutional foodservics operations. The HACCP-based sanitation evaluation tool has been developed, based on the results of the computerized assisted HACCP program in 4 service sites of C contracted foodservice company, including 2 general hospitals with 650-beds, one office operation of 400 meals per day, and one factory foodservice of 1,000 meals per day. All database files and processing programs were created by using Unify Vision tool with Windows 95 of user environments. The results of this study can be summarized as follows : 1. This program consists of the pre-stage for HACCP study and the implementation stage of the HACCP system. 1) The pre-stage for HACCP study includes the selection of menu items, the development of the HACCP recipe, the construction of product flow diagrams, and printing the HACCP recipes and product flow diagrams. 2) The implementation of the HACCP system includes the identification of microbiological hazards, the determination of critical control points based on the decision tree base files. 3) The HACCP-based sanitation evaluation tool consisted of 3 dimensions of time-temperature relationship, personal hygiene, and equipment-facility sanitation. The Cronbach's alphas calculation indicated that the tool was reliable. The results showed that the focus groups rated the mean of importance in time-temperature relationship, personal hygiene, and equipment-facility sanitation as 4.57, 4.59 and 4.55 respectively. Based on the results, this HACCP-based sanitation evaluation tool was considered as an effective tool for assuring product quality. This program will assist foodservice managers to encourage a standardized approach in the HACCP study and to maintain a systematic approach for ensuring that the HACCP principles are applied correctly.

• 한국식품영양과학회지
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• 제42권3호
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• pp.457-463
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• 2013

Dressing 가공공정에 대한 HACCP(Hazard Analysis Critical Control Point) 시스템 구축을 위하여 위해요소 분석을 실시하였다. 위해요소 분석은 주원료, 용수, 미생물 평가, 작업장별 공중 낙하균과 종업원에 대한 병원성 미생물 검사를 하였다. 충청북도 진천 소재의 SJ 회사에서 2012년 4월 1일부터 30일까지 30일 동안 수행하였다. 그 결과 원료의 미생물은 5회 동안 검출되지 않았으며, 작업장 I과 작업장 II, 포장실, 세척용수, 검사실에서 사용된 용수의 총균수는 $3.0{\times}10^1$ CFU/mL 이하로 검출되었다. 드레싱 생산과정 중 열처리 및 혼합 과정에서 총균수는 평균 $3{\times}10$ CFU/mL가 검출되었으나 대장균과 진균류, 병원성 미생물은 검출되지 않았다. 공중 낙하균(총균수와 진균류)은 각각의 작업장에서 법적 허용치 이하로 검출되었다. 작업자들의 총균수 미생물 평가에서 모두 양성반응이었으나 대장균과 황색포도상구균은 검출되지 않았다. 결론적으로 위생관리 기준은 HACCP 시스템을 위한 미생물의 한계기준과 일반세균과 병원성 미생물과 같은 위해요소를 예방 및 감소시키기 위하여 설정하여야 한다.

• 한국수산과학회지
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• 제52권4호
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• pp.344-348
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• 2019

This study assessed the microbiological hazards of gloves worn during the shell shucking process of the oyster Crassostrea gigas, and we suggest an in situ method for minimizing microbial contamination. The study consisted of two groups, one in which the working gloves were periodically replaced (PRG) with new gloves, and another in which the gloves were not replaced (NRG). In the PRG group, gloves were replaced every 2 h during 8 h of processing. Food pathogenic bacteria Escherichia coli, Salmonella species, and Listeria monocytogenes were not found in any samples, including gloves and shucked oysters. However, Staphylococcus aureus (SA) was detected in some samples, and the contamination levels were correlated with the working time and the regular replacement of gloves. SA was not detected on gloves or oysters of the PRG group. However, it was detected in the range of <$15CFU/15cm^2$ to $2.9{\times}10^2CFU/15cm^2$ on gloves after 6 h of continuous work, and from <$15CFU/15cm^2$ to $2.23{\times}10^2CFU/15cm^2$ on oysters after 8 h. These results indicate that the SA contamination in shucked oysters originated from the working gloves, and that replacement of working gloves every 2-4 h will minimize SA contamination in oyster products.

• 한국식품조리과학회지
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• 제24권5호
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• pp.652-664
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• 2008

In this study, a Hazard Analysis Critical Control Point (HACCP) plan was developed for the sanitary mass production of commercial Korean rice cake products (Gaepidduk, Injulmi, and Julpyon). The microbiological properties of manufacturing flow were evaluated in order to develop the HACCP Plan. The moisture contents of the rice cakes ranged between 36.2${\sim}$55.3%, whereas the water activity of all samples ranged between 0.954${\sim}$1.0. Microorganisms testing was conducted during various phases of the product flow of Korean rice cake preparation, and included assessments of food equipment, work environment, and cooking employees on a small scale. During the manufacture of Injulmi, Julpyon and Gaepidduk, CCPs were purchasing & storage, steaming and cooling, molding, and holding in the A and B manufactories. At the critical limit of CCPs, storage was conducted below at $5^{\circ}C$ in soybean powder, oil, and paste with redbeans. The steaming process was conducted above at $99^{\circ}C$ for 40 min. Cooling and holding processes were conducted for 2 hours below at $15^{\circ}C$. The molding process included sanitary education for foodhandlers and training for operators. Thus, certain prerequisite programs had to be implemented prior to the implementation of the HACCP system. High levels of bacterial contamination were detected in the aprons worn to work by some employees. Additionally, periodic sanitary education for foodhandlers and training for operators or managers was required. Cross contamination by materials was expected at the place where materials were processed or stored.

• 한국식품조리과학회지
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• 제20권1호
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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.