• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.10
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• pp.159-165
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• 2020

The demand for food safety has emerged as a major social issue due to changes in diet patterns and consumers' perceptions, along with the advancements in society and the development of the food industry. Consumers are demanding more information about the food they consume, and are sensitive to food scandals. With such interest in food safety, blockchain technology is attracting attention as a means of effectively responding to poor food management resulting in food fraud or unsafe distribution. By ensuring the accuracy of, and trust in, traceability in the food supply chain, it is possible to build trust between traders and to ensure safe food distribution. This paper proposes a next-generation agri-food distribution system that can provide and manage (for suppliers, consumers, and distribution officials) a variety of agri-food information, such as the history, distribution, safety, quality, and freshness of food. Information on product status and distribution status in all processes, including production, processing, distribution, sales, and consumption, can be monitored and controlled in real time (anytime, anywhere), and users can check the safety level of each type of food in real time through an app.

• 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.

• Proceedings of the Korea Information Processing Society Conference
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• 2017.04a
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• pp.148-151
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• 2017

본 논문에서는 실생활에서 식품을 취급하는 대학생 및 독립거주자를 위한 식품 안전관리 시스템을 설계하고 이를 구현하였다. 사용자는 실시간 등록 및 스캔을 통하여 신뢰성 있는 식품관리가 가능하고 알람을 통하여 유통기한의 경과여부를 알 수 있도록 구현 하였다. 본 논문에서 구현한 어플리케이션의 사용으로 개인 생활건상 향상 및 경제적 절약효과를 기대하는 것이 가능하다.

• Journal of the korean veterinary medical association
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• v.43 no.9
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• pp.833-839
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• 2007

• Journal of the korean veterinary medical association
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• v.44 no.1
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• pp.65-89
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• 2008

• Journal of the korean veterinary medical association
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• v.44 no.3
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• pp.257-268
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• 2008

• Journal of the korean veterinary medical association
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• v.43 no.12
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• pp.1133-1144
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• 2007

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.194-201
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• 2012

Facing a number of global food-related accidents, the concept and system for food traceability have been designed and introduced in many countries to manage the food-safety risks. To connect and harmonize the various food traceability-information in food traceability system according to the food supply chain, the coding system of identification-number for food-traceability has to be standardized. The GTIN (Global Trade Item Number) barcode system which has been globally standardized and implemented, is reviewed with the mandatory food-labeling regulation in expiration date of processed foods. The integration of GTIN-13 bar-code system for food-traceability is a crucial factor to expand its function in the food-related industrial areas. In this literature, the standard coding system of identification-number for food-traceability is proposed with 20 digit coding number which is combined with GTIN-13 bar-code (13 digit), expiration date (6 digit), and additional classification code (1 digit). This proposed standard coding system for identification-number has a several advantages in application for prohibiting the sale of hazard goods, food-recall, and inquiring food traceability-information. And also, this proposed coding system could enhance the food traceability system by communicating and harmonizing the information with the national network such as UNI-PASS and electronic Tax-invoice system. For the global application, the identification-number for food-traceability needs to be cooperated with the upcoming global standards such as GTIN-128 bar-code and GS1 DataBar.

• Journal of Food Hygiene and Safety
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• v.18 no.4
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• pp.202-210
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• 2003

This study aims at making a HACCP(Hazard Analysis Critical Control Point)plan to be applied to soybean curd and verifing its effectiveness. First, we develped a general model of HACCP according to the guidelines of Codex (FAO/WHO). And we applied the model to 4 soybean curd workshops for 3 months. The HACCP model is composed of these procedures; HACCP team organization, production description, work flow chart, hazatd analysis, CCP (critical control point) decision, CL (critical limit) establishment, monitoring method decision, correction, verification and documentation. CCP were selection procedure and refrigeration procedure in non-wrapped soybean curd. CCP were selection procedure, heat-sterilizing and refrigeration in wrapped soybean curd. The result of bacterial experiment after apling the model for 3 months, the bacterial numbers of soybean curd box, wrapper, and soybean curd production were lower after appling than before appling, the model. We could verify that the appications of the HACCP model were effective to the soybean curd workshops.

• Journal of Food Hygiene and Safety
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• v.28 no.2
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• pp.99-107
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• 2013

Food contaminants are an emerging issue because food is highly influential to human health. Delphi survey was performed to establish the plan for effective management of food contaminants. Fifty experts from academia, research institute, government and food industries on food safety and policy participated in this study. From open-end questions 161 topics were collected and classified into five areas and 42 topics as the first round. The five areas were 'the integrated management system on food contaminants', 'safety management of food contaminants derived from environment', 'safety management of natural toxins contaminated on foods', 'safety management of hazardous substances produced during food processing' and 'construction of cooperative system and public relationship'. At the second round, after analyzing the replies (30/50 replied) the preliminary order was obtained and it was confirmed at the third round (24/30 replied). We suggest the order of priority for required research area of food contaminants considering the importance and urgency of the research.