• 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 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.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.38 no.4
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• pp.33-42
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• 2009

소득 향상과 더불어 식생활 수준도 차츰 개선되고 있으나 식품위생 사고의 사전 방지 및 안전하고 고품질 식품을 최종 소비자인 국민에게 보급하기 위해서는 현재 생산량의 11.1%인 저온유통품을 25% 이상 향상시켜야 할 것이다. 앞으로 미국 및 유럽과의 FTA 체결에 의한 수입 농산물의 증가로 인해 국내 농산물의 가격경쟁력은 더욱 더 저하될 것으로 사료되며, 이를 위한 대비책으로서의 뿐만 아니라 국민의 보건과 건강을 위해서라도 신선도 및 영양가가 산지에서 생산될 때와 거의 같은 정도로 유지시키면서 유통 가능한 시스템이 정부와 지자체가 중심이 되어 구축시킬 필요가 있다고 사료되어, 이를 제안하고자 한다.

• Bulletin of Food Technology
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• v.26 no.2
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• pp.92-100
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• 2013

배추 절임 공정에서 위해 미생물로부터의 안전성 확보를 위한 위생적 세척 처리기술개발로 효율적인 재활용 시스템을 개발하고자 전기분해수를 활용하여 실험하였다. 전기 분해수의 농도는 100 ppm 으로 염수와 전해수의 비율을 1:9, 2:8, 5:5로 20회 반복 실험을 하였다. 그 결과 기존의 절임수 재활용 횟수인 3~5회를 훨씬 초과하여 10회 이상 반복하여도 총균수가 초기에 비해 2 log CFU/g 이상 감소된 결과를 나타내었다. 또한 재활용 처리된 염수의 pH나 산도 또한 초기에 비해 큰 차이를 보이지 않아 기존의 재활용 방법에 비해 효율적인 결과를 나타내었다. 조사되어진 바에 따르면 절임 공정에서 사용되어진 염수의 회수율은 70~80%에 달했으며, 절임공정에서 본 연구에서와 같이 전해수와 사용된 절임수가 1:9 또는 2:8 비율이 효율적일 것으로 판단된다. 재활용 처리되어진 염수로 절인 배추로 김치를 제조하여 관능평가를 한 결과, 기존의 방법으로 만들어진 김치와 큰 차이를 보이지 않아 본 재활용 시스템 방법은 기존의 시스템의 문제점으로 제기되었던 절인 배추의 성상 변화와 김치의 맛의 변화의 문제점을 해결할 수 있을 것으로 판단된다.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.232-244
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• 2000

Domestic market of mass catering establishments has been increased greatly since early 90's with the emergence of professional mass catering business and the expansion of school food service. Because of the characteristics of mass catering establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Large-scale outbreaks occurred last few years in Korea revealed the necessity of establishing strong safety measures for the sanitary management of mass catering establishments. Currently, many catering businesses are interested in Hazard Analysis Critical Control Points(HACCP), a new sanitary management system, and are trying to implement HACCP for their food services. Korean government is also undertaking model projects for mass catering establishments. Accordingly, numerous efforts are being given to dove op HACCP plans by the academia and industry, however, there has been no report on generic HACCP model which can be used directly for mass catering establishments dealing with numerous menus. Therefore, this study suggested a methodology to develop HACCP plans for domestic mass catering establishments and a generic HACCP model which can be applied to most Korean mass catering establishments hoping to implement HACCP system.

• Journal of Food Hygiene and Safety
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• v.19 no.4
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• pp.185-192
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• 2004

Generic HACCP models for bakery products may help HACCP implementation at the wholesale bakery production lines easier. When baking, the internal temperature of bakery products went up to $85^{\circ}C$, which resulted in gelatinization of starch. Considering the characteristics of bakery products, general sanitation control procedures are the main target tool to keep bakery products safe. Monitoring of pathogenic microorganisms at bakery plant environment including production lines was carried out. At the wholesale bakery environment pathogenic microorganisms were detected. It gave a clue that general sanitation control procedures should be implemented for safe bakery products supply. Hazard analysis of raw materials and processing of bakery products, and determination of critical control points and critical limits at the wholesale bakeries lead to present generic model of bakery product HACCP plan. CCPs for the wholesale bakery products may be applied and modified for the implementation of HACCP plan at the wholesale bakery plant.

• Safe Food
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• v.2 no.2
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• pp.43-50
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• 2007

• Safe Food
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• v.5 no.1
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• pp.11-19
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• 2010

• Safe Food
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• v.7 no.4
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• pp.22-28
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• 2012

• 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.