• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.1-5
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• 2020

Foodborne diseases (FBD) pose significant public health problems and economic losses worldwide. In recent years, emerging foodborne diseases have resulted mainly from novel bacteria, viruses, protozoa, mycotoxins, prions in animal and plant sources. The consumption of unsafe food contaminated with harmful bacteria, viruses, parasites or chemical agents or naturally occurring toxins results in high morbidity and mortality. However, estimating the incidence and burden of FBD is a huge global challenge due to the difficulty in food source attribution to specific pathogenic or chemical hazards, underreported cases, diagnosing how infections are transmitted or when a person is infected are not well understood and thus makes the control of FBD very challenging. Therefore, implementing comprehensive food safety strategies and policies, enhancing surveillance, ensuring resilient health system, and intensifying education and training to ensure safe food and prevent foodborne diseases is everybody's responsibility.

• The Korea Swine Journal
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• v.30 no.3 s.343
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• pp.166-170
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• 2008

축산물위해요소중점관리기준(HACCP)은 식품의 안전성에 영향을 미치는 위해발생을 사전에 방지하거나 제거하기 위하여 생산단계부터 제조, 가공 등 모든 단계를 과학적이고 체계적으로 사전 위생 관리하는 제도이다. 지난해 12월 축산물HACCP기준원으로부터 HACCP 농장으로 지정받은(주)금보육종(대표 장성훈) 원주 GP. 지난해 양돈협회에서 실시한 HACCP 교육을 통해 농림부 HACCP 인증 농장으로 다시 태어났다. 농장주와 임직원 모두가 HACCP 제도를 정확히 이해하고 이를 수행하는 한편, 국내 소모성 질환 극복을 위해서는 PRRS 청정화가 반드시 필요하다는 목표로 우수한 위생방역 시스템을 갖추고 있는 청정 강원도의 양돈전문기업 금보육종을 찾아보았다.

• Journal of Korea Society of Industrial Information Systems
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• v.19 no.6
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• pp.15-24
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• 2014

The implementation of HACCP(Hazard Analysis and Critical Control Point) which is a systematic preventive approach to food safety is increasing in school feed or food manufacture. Thus, there are several automatic systems to assist HACCP management, however the most of existing systems are one of computer programs or correcting sensor data programs as ancillary means. Therefore, to be applied to efficiently automate HACCP system, the HACCP supporting computer system should be easy usability of the personnel involved in the HACCP operations and must be able to manage in real time the various HACCP data. In this paper, we develop a web-based HACCP automatic system operating freely available from any Internet computing environments. This system can be used as the management system of all the processes of HACCP and make possible to manage a broad range of operating information through the web server. So, the results from operation of the proposed automatic HACCP system can be consistently systematic.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.274-277
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• 2005

보다 위생적인 한우육 생산을 위해서는 단계별의 위해요소중점관리(HACCP)의 적용은 물론, 생산 및 유통단계에서 가축 및 축산물의 이동경로를 추적, 관리함으로써 생산, 가공 및 유통 정보가 투명하고 정확하게 소비자에게 제공되도록 각 단계의 정보들이 통합되어져야 한다. 또한 필수적으로 개체이력 관리체계 구축 및 추적을 위한 도축장 전산화, 판매장 전산화가 이루어져야 한다. 따라서, 생산${\cdot}$도축${\cdot}$가공${\cdot}$판매 단계의 정보를 통일화 할 수 있는 ID 체계 및 ID 식별 체계를 구축하고 각 단계에서 발생하는 정보를 공유하여 효율적이며 위생적인 생산이 될 수 있는 전산시스템을 구축하고 개체추적이 가능한 생산단계, 도축단계, 가공${\cdot}$판매단계 자동화 시스템이 개발 되어야 한다. 소비자 선호도 및 도축${\cdot}$가공 정보를 생산자, 관련기관 및 단체에 효과적으로 전달하여 차별화된 브랜드 개발을 유도하고 생축 및 한우육 유통단계를 투명화 하여 소비자 및 생산자의 이익을 극대화 시켜야 한다. 고품질 축산물을 소비자에게 안전하게 제공할 수 있도록 생산이력관리시스템을 구축하는 것은 궁극적으로 수입육과의 차별화 및 고품질 한우육 공급으로 국내산 한우육의 신뢰성을 회복하여 지속적이며 안정적인 한우 경영을 유지${\cdot}$발전의 기반을 마련하는 계기를 제공하는데 있다.

• The Journal of the Korea Contents Association
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• v.5 no.5
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• pp.219-227
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• 2005

This paper suggests to guideline food safety and economic gains in the restaurant business Industry. First, provide useful tools for easily understanding in the food safety and express warranty Second, manage all documents like sanitation report, claim report in related to the product liability as a precautions. Third, execute fast & proper action for consumer's demage. Fourth, organize positively brand image in the corporate. Fifth, implement useful tools in the product standard and qualification such as ISO9000, HACCP, and PLMS. Sixth. Support co-partner against product liability. Seventh, take a action early for product liability in the foodservice industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.464-477
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• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.

• Proceedings of the Korea Water Resources Association Conference
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• 2012.05a
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• pp.213-213
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• 2012

인류의 문명과 함께한 재난 중에서 가뭄은 역사를 거슬러 올라가면 국가의 존폐 위기를 가늠할 정도의 큰 재앙이었다. 우리나라의 가뭄상황을 파악하고 가뭄정보시스템을 구축하기 위해 국내 외의 가뭄관련 기관인 국토해양부, 기상청, 농림수산식품부, 환경부 뿐만아니라, 미국 네브라스카주 링컨대학교내에 설립되어 있는 국립가뭄경감센터(NDMC) 등에 대하여 살펴보았다. 본 연구에서는 우리나라 재난전담기관인 소방방재청에서 가뭄정보시스템을 구축함에 있어 실용적으로 유용한 시스템이 되기 위한 구축방안을 제시하고자 하였다. 국내의 물 관련 기관들이 구축해놓은 다양한 실시간 관측시스템을 연계 활용하기 위하여 가뭄관련 부처인 행정안전부, 국토해양부, 기상청, 농림수산식품부, 환경부 및 소방방재청 등에서 물 관련 현황을 파악하여 실시간 관측정보들을 파악하였다. 소방방재청에서는 국가가뭄정보시스템을 구축하기 위하여 2008년부터 연구를 시작하였으며, 우리나라 각 부처에서 구축한 가뭄관련 시스템들의 조사를 통해 생활 공업 농업용수 분야별로 시스템 구축을 위한 시사점들을 살펴보았다. 가뭄정보시스템의 구축방향 제시에 있어서는 동시접속으로 인한 인터넷 과부하를 예방하면서 실시간으로 수신되는 자료를 활용하여 좀 더 정확한 현황정보를 제공함으로써 시스템 활성화를 기하고자 하였다. 가뭄정보시스템을 구축함에 있어 내부 계산부문과 외부 표출부문으로 나누는 것이 합리적인 것으로 판단되었다. 내부 계산 부문에서는 여러 기관으로부터 수신되는 실시간 자료를 행정안전부 국립방재연구원 분석 평가 센터에서 관리하고 있는 서버에 집적하여 가뭄관련 정보를 수치적으로 계산하는 부문이다. 여기서는 강우자료를 토대로 하여 가뭄지수의 산정과 생활 공업 농업용수 분야별로 지역별 수요량과 공급량의 상태를 파악하여 실시간 가뭄지수(RDI)를 산정할 수 있도록 한다. 실시간 가뭄지수(RDI)는 지역 주민들이 가뭄으로 인한 용수량 현황을 알 수 있는 가뭄지수가 되도록 하고자 한다. 특히, 가뭄지수의 산정제시에 있어서는 가뭄지수에 따른 재해피해 상황을 제시하여 피해를 체감할 수 있도록 하며, 농어촌공사 관할 저수지의 실시간 저수율을 활용하여 공간적 분포를 고려하고 가뭄발생에 대한 간이상수도 및 마을상수도 등의 지역별 용수공급 가능성에 대한 전조정보를 파악하여 가뭄발생 이전에 사전 대응할 수 있도록 구축하고자 한다. 외부 표출 부문은 내부에서 계산된 결과 값을 인터넷의 부하를 줄이면서 자치단체 담당자들이 쉽고 빠르게 관할지역의 궁금한 정보를 파악할 수 있게 인터넷 홈페이지에 게시하여 가뭄정보를 공유하고자 한다.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.13-27
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• 2015

A systemic review on the factors affecting food catering hygiene was conducted to provide information for risk management of food catering in Korea. In total 47 keywords relating to food catering and food hygiene were searched for published journals in the DBpia for the last decade (2005-2014). As a result, 1,178 published papers were searched and 142 articles were collected by the expert review. To find the major factors affecting food catering and microbial safety, an analysis based on organization and stakeholder were conducted. School catering (64 papers) was a major target rather than industry (5 pagers) or hospitals (3 papers) in the selected articles. The factors affecting school catering were "system/facility/equipment (15 papers)", "hygiene education (12 papers)", "production/delivery company (6 papers)", food materials (4 papers)" and "any combination of the above factors (9 papers)". The major problems are follow. 1) The problems of "system/facility/equipment" were improper space division/separation, lack of mass cooking utensil, lack of hygiene control equipment, difficulty in temperature and humidity control, and lack of cooperation in the HACCP team (dietitian's position), poor hygienic classroom in the case of class dining (students'), hard workload/intensity of labor, poor condition of cook's safety (cook's) and lack of parents' monitoring activity (parents'). 2) The problem of "hygiene education' were related to formal and perfunctory hygiene education, lack of HACCP education, lack of compliance of hygiene practice (cook's), lack of personal hygiene education and little effect of education (students'). 3) The problems of "production/delivery company" were related to hygiene of delivery truck and temperature control, hygiene of employee in the supplying company and control of non-accredited HACCP company. 4) The area of "food materials" cited were distrust of safety regarding to raw materials, fresh cut produces, and pre-treated food materials. 5) In addition, job stability/the salary can affect the occupational satisfaction and job commitment. And job stress can affect the performance and the hygiene practice. It is necessary for the government to allocate budget for facility and equipment, conduct field survey, improve hygiene training program and inspection, prepare certification system, improve working condition of employees, and introducing hygiene and layout consulting by experts. The results from this study can be used to prepare education programs and develop technology for improving food catering hygiene and providing information.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.11
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• pp.3384-3389
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• 2009

There are two major problems with current National GAP system. One was false in traceability record because it was written or inputted by farmers or distributers and no other measures to check the accuracy was valid. The other was incapability of tracking back and recalling the contaminated agricultural products. For solving these matters, IT convergence model which combined information technology with agricultural experience is elaborated. In IT convergence model, video analytic system classifies every activity depending on the pre-programmed farming process and create the traceability data automatically. Also real time trace system based on USN would solve the problem of tracking back. This system transmits the present location and monitors data of agricultural products from farm to table at all times.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.28-34
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• 2006

Effects of various surface sterilization and washing methods on sterilization of fresh chicory surface were evaluated. Fresh-cut chicory was washed with tap water for 1 min, 100 ppm chlorinated water, and 3 ppm ozonated water using mechanical washing machine for 3 min, packed with bi-axially oriented polypropylene (OPP 0.04 mm) film, and stored for 3 weeks at 4 and $10^{\circ}C$. Tap water washing resulted in approximately 1 log CFU/g reduction of microbial load, and ozonated water and chlorinated water treatments resulted in additional 2 log CFU/g reduction.