• 무역학회지
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• 제44권2호
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• pp.63-82
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• 2019

Due to technological development in the globalized food system, quantitative problems of food supply have been solved, but food risks have expanded from problems in specific regions to global problems. In order to maximize the efficiency of agricultural production, the growth in agricultural production system, procirement of raw materials, establishment of food processing processes and establishment of food supply chain systems are required. Control of hazards requires facility and administrative efforts. In this study, we examined the role of CSR in conjunction with food safety. Food SCM is related to food safety and correlates with the food supply chain. In terms of the triple bottom line theory, CSR is correlated with SCM and it is possible to pursue food safety through corporate CSR and SCM. In this study, it is statistically confirmed that SCM and CSR are in a positive relationship. In the impact of CSR on food safety, it has been confirmed that economic responsibility and legal responsibility take precedence over environmental responsibility and social responsibility. Based on this, we can achieve food safety through SCM and CSR, and we can decide which of CSR activities can be prioritized.

• 한국환경보건학회지
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• 제42권6호
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• pp.465-477
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• 2016

Objectives: This review examined the scientific evidence regarding the impact of climate change on food safety. Methods: The impact of climate change on food safety was assessed based on a survey of related publications reported in the past 20 years. The terms used for literature selection reflect three aspects: climate change; food; and food safety. Results: Climate change is expected to affect the key elements of food production - water and climate. These impact on food safety through many different pathways. Directly, food shortages according to the population grovoth result in a food security/food supply problem, These relationships are commonly understood. The indirect impacts include an increase in food-borne diseases and pathogens, increased mycotoxin production, and increased risk of pesticide residues in foods due to greater use of pesticides in response to warming and increased precipitation and the accompanying diseases in certain crops. Field studies and statistical and scenario analyses were performed to provide evidence. However, quantification of these relationships is still lacking. Conclusion: Adaptation measures at the local and community levels are essential since the pressures from weather and climate events may differ according to region and sector. It is recommended that we go beyond empirical observations of the association between climate change and food safety and develop more scientific explanations. We also need to explore alternative materials for bioenergy demands in order to improve sustainability.

• 한국지역사회생활과학회지
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• 제20권3호
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• pp.397-411
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• 2009

The use of local product foods and fresh-cut products, the dietitian's recognition, the required items and the quality for school foodservice was investigated to increase the consumption of high-quality agricultural products. Data from 578 elementary schools, 228 middle schools and 116 high schools were collected by school foodservice personnels in each regional Education Administration in Gyeong-gi province. The first criteria of buying food materials was reliability/safety for all school foodservice. The second criteria were the origin of the product and freshness/ripeness for elementary and middle schools and high school, respectively. The most important consideration for selecting a supplier was the quality of the material. The appearance/status of the food was the first factor for buying food materials. The origin and the seasonality were very important for buying farm products. Dietitians in Gyeong-gi province recognized the local products, and used them weekly. The advantages of using local products were the quick supply, freshness and safety. On the other hand, the disadvantages were the lack of information and the uncertainty of supply. Sixty eight percent of the subjects had experienced the high-quality agricultural products in school meals, but the frequency was low. The main reasons for not servicing high-quality agricultural products were the high cost and the lack of trust on the quality. Among fresh-cut products, seasonings and root vegetables were purchased most frequently, but leaf vegetables was 5.7% only. The purchase of fresh-cut products was not frequent, but usually satisfied. The advantages of fresh-cut products were the reduced workload and waste, but the reason for not using them were poor hygiene and the high price. The diverse supply system and the promotion of the local product foods would be necessary since the most food materials were purchased through suppliers. In addition, the problems related to the high cost and distrust should be resolved to expand the consumption of the high-quality agricultural products and the fresh-cut vegetables. The institutions for certifying the quality should be needed to increase the confidence of these products.

• 한국포장학회지
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• 제27권3호
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• pp.149-158
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• 2021

식품포장의 발전은 식품 제조 및 식품 공급을 안전하게 유지하는 데 매우 중요한 역할을 한다. 식품포장은 식품의 보관, 취급, 운송 및 보존을 용이하게 하며 음식물 쓰레기를 최소화하는데도 기여하고 있다. 반면에 식품포장재는 생산량이 많고 사용 시간이 짧고 폐기물 관리 및 쓰레기와 관련된 환경문제 발생을 가속시키고 있으므로, 포장 기술은 식품 보호와 에너지 및 재료 비용, 환경사회적 의식 고양, 그리고 오염물질 및 도시고형폐기물 처리에 대한 엄격한 규제 등의 문제와 균형을 이루며 발전되어야 한다. 자원의 절약과 재활용을 통해 지속가능성을 추구하며 폐기물 생성 및 탄소배출을 줄이는 순환경제(Circular Economy)가 이미 도입되었다. 자원고갈과 환경오염을 최대한으로 줄이는 친환경 경제시스템을 활성화하여 감량, 재사용, 재활용, 재설계로 순환경제의 목표를 실천하면 식품포장이 환경에 미치는 영향도 줄일 수 있을 것이다. 이 고찰에서는, 재활용이 현재 포장 폐기물을 관리하는 중요한 수단으로 여겨지기 때문에 재활용 식품포장의 안전성 측면에 중점을 두어 설명하였다. 재활용은 잠재적으로 위험한 화학물질이 포장재에서 또는 식품으로 이행된 후의 그 수준을 증가시킬 수 있으므로 재활용 포장재의 안전성을 평가하는 것은 매우 중요하다. 플라스틱, 종이 및 판지, 알루미늄, 강철 및 다중재료 다층 포장 등 다양한 식품포장 재료가 일반적으로 사용되나 여기서는 가장 사용 비중이 크고 사용 후 문제가 심각하게 증가되고 있는 플라스틱 식품포장재의 재활용 안전성에 대해서만 고찰하였다.

• Toxicological Research
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• 제33권3호
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• pp.225-231
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• 2017

National reference standards (NRSs) for biologics are established through potency estimation by a multi-center joint study of standard materials used in the approval process for national lot release and quality control of vaccines, blood products, and other biologics. In this study, a stability evaluation was conducted to determine whether the potency of NRSs for six blood products was being maintained at a consistent level in Korea. The present study conducted real-time stability tests via in-vivo/in-vitro bioassay on NRSs for blood coagulation factor VIII concentrate (2nd standard), antithrombin concentrate, prekallikrein activator, anti-hepatitis B immunoglobulin, blood coagulation factor IX concentrate, and anti-tetanus human immunoglobulin, as well as a trend analysis using cumulative annual results. The real-time stability test results showed that the mean potency of six NRSs was all within the control limit. In the trend analysis, the potency of NRS for blood coagulation factor VIII concentrate (2nd standard) showed a decreasing trend, while the potency of all other products had been stably maintained. The present study confirmed that the mean potency of NRSs for six blood products had been stably maintained in Korea. The findings of the present study establish a foundation that can ensure the quality of NRSs for biologics in Korea, and it is expected to make a major contribution to the supply of high-quality biologics.

• 대한의용생체공학회:의공학회지
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• 제44권5호
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• pp.315-323
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• 2023

The objective of this study is to identify the selective application targets for reporting on details of supply of class 1 and 2 medical devices as part of the improvement of the reports on details of supply of medical device system, and to analyze its effectiveness. Therapeutic materials covered by health insurance and secondhand medical devices were chosen based on the transparency of health insurance coverage and the management of medical device distribution. As a result, approximately 85% of groups can be excluded from the reporting requirements compared to reporting all items under Class 1 and 2 medical devices. This is expected to enhance the efficiency of supply reporting tasks. Additionally, the information on supply details managed by the regulatory authority can be utilized for statistical analysis and periodic monitoring, serving as fundamental data for the development of medical device-related policies and research in the field of medical devices.

• International Journal of Internet, Broadcasting and Communication
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• 제11권3호
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• pp.20-26
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• 2019

The purpose of this study is to show probability of alternate food by using edible insects through the reports (Edible insects: Future prospects for food and feed security) edited by WFO (World Food Organization). We were carried out to develop the functional meat new product using Mealworm (Tenebrio molitor lavare) and Chicken breast. People's interest to the healthy, low-calories food is growing up, the Foodservice industry is developing and making Functional food, which helps to a sale strategy. Insects have played an important role as human food throughout history, especially in Africa, Asia and Latin America. A rapid increase in the human population is expected in the second half of the 21 century, which will lead to lower availability of food, especially animal protein As the problem of food supply and demand has come to the fore with climate change, Food and Agriculture Organization of the United Nations (FAO) has noticed edible insects as future food resources in order to prepare against the shortage of protein source. Recently consumers, especially patients have doubts about safety of raw materials for food. To overcome these limitations, I propose an enteral nutrition formula using edible insects as a raw material.

• 식품과학과 산업
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• 제50권2호
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• pp.60-73
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• 2017

Recently, the whole world is facing an unprecedented moment of opportunity, so-called The Fourth Industrial Revolution. As emphasized in the World Economic Forum held in January of 2016 at Davos, the Fourth Industrial Revolution is not merely a changes of technological devices. The fundamental of the revolution is new, innovative, and visionary business models which change the whole systems dramatically. One of the greatest challenges is to feed an expected population of 9 billion by 2050 in a impactful way. The system should be sustainable as well as beneficial in improving the lives of people in the food chain along with the ecological health of environment. The technological advances of the Fourth Industrial Revolution are expected to improve our food system. The smart farm technology such as precision planting and irrigation techniques will improve the yields of food materials. The smart food transportation and logistics systems will substantially improve the safety and human nutrition. The adaptation the Fourth Industrial Revolution technology will induce the smart supply chains, smart production, and smart products in food industry due to its flexibility and standardization. This will lead the manufactures to adapt to customers' changing product specifications and traceable services in a timely manner.

• 한국식품영양과학회지
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• 제39권10호
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• pp.1535-1544
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• 2010

본 연구는 학교급식 식재료 생산 가공업체의 위생관리수준과 식재료품질관리 현황을 분석하기 위해 실시되었다. 식재료 생산 가공업체 위생관리 수행수준의 평균은 4.72/5점이었고, 콩나물업체의 수행수준이 가장 낮았다. 위생관리실태 영역 중 원부재료에 대한 점수가 가장 높았고, 개인위생관리, 작업관리, 작업장과 주변 환경관리, 운송영역의 관리순이었다. 협력업체의 위생평가와 세척 및 소독 지침에 관한 항목, 작업관리 영역, 정확한 손 세척 수행 항목, 원부재료 운송차량 관리 항목, 식재료 운송영역에서 HACCP 지정업체와 미지정업체 간에 유의한 차이가 있었다(p<0.05). 위생관리 수행수준 영역 중 위생구역 구분관리, 세제와 소독제에 의한 식재료 오염 방지, 위생복, 위생화, 위생모의 착용여부, 세척시설을 갖춘 정확한 손 세척, 원부재료의 온도관리확인 및 서류보관, 원부재료의 청결확인 및 서류보관, 원부재료의 운송차량과 수송설비의 청결유지와 소독의 항목이 업체별로 유의한 차이가 있었다(p<0.05). 원부재료에 대한 이력추적관리는 58.8%의 업체가 실시하고 있었고, 생산품에 대해서는 61.8% 정도 실시되었다. 식재료의 온도관리가 어려운 이유는 과다적재로 인한 것으로 조사되어 과다적재에 대한 교육과 관리가 이루어져야 할 것이다. 또한 정확한 식재료의 공급을 위한 식재료의 품질규격화가 필요한 것으로 조사되었다. 학교급식 식재료의 안전한 생산을 위해 생산 가공업체에서는 위생교육을 더욱 철저히 하는 것이 중요하다. 또 위생교육 내용을 교육대상자의 요구에 맞추어 선정하고, 일방적인 강의형식의 교육보다는 교육매체를 활용한 보다 능동적이고 흥미로운 위생교육을 실시하여 교육효과를 최대한 높여야 할 것이다.

• 한국식품위생안전성학회지
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• 제19권4호
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• pp.185-192
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• 2004

빵류 제품의 HACCP적용을 용이하게 하기 위해서는 HACCP 일반 모델 개발이 필요하다. 제빵 공정이 소성과정 중 제품의 내부온도가 $85^{\circ}C$ 이상 유지되어 호화되는 것을 감안하면 병원성 미생물의 사멸이 베이킹 중에 일어나므로 일반 위생관리가 안전성 확보를 위한 주된 타겟이 되며, 일반위생관리규정은 적정제조기준(GMP : Good manufacturing practice) 함께 HACCP 시스템을 적용하기 위한 보조 프로그램으로서 반드시 확립되고 관리되어야 할 프로그램이다. 이에 본 연구에서는 빵류 제품을 생산, 가공, 포장하여 시판하는 제빵업체에 HACCP시스템을 적용시키고자 빵류 제품을 대상으로 하여 생산 제품의 안전성 및 위생 상태를 미생물학적 방법을 평가하고, 원료의 공정에 따른 위생분석을 행하여 CCP및 CL을 결정하여 빵류제품의 HACCP일반 모델을 제시하였다. 이러한 일반위생관리기준과 HACCP일반모델은 빵류 제품의 안전성 확보 및 HACCP적용에 도움이 될 것으로 판단된다.