• Journal of Food Hygiene and Safety
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• v.20 no.1
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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.

• Bulletin of the Korean Mathematical Society
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• v.49 no.5
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• pp.923-937
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• 2012

In this paper we study the dynamic bifurcation of the Swift-Hohenberg equation on a periodic cell ${\Omega}=[-L,L]$. It is shown that the equations bifurcates from the trivial solution to an attractor $\mathcal{A}_{\lambda}$ when th control parameter ${\lambda}$ crosses the critical value. In the odd periodic case $\mathcal{A}_{\lambda}$ is homeomorphic to $S^1$ and consists of eight singular points and thei connecting orbits. In the periodic case, $\mathcal{A}_{\lambda}$ is homeomorphic to $S^1$, an contains a torus and two circles which consist of singular points.

• International Journal of Quality Innovation
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• v.9 no.1
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• pp.134-152
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• 2008

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that 'food regulations,' 'role of the industry,' 'government policies and interventions,' 'training on food safety and hygiene,' and 'food contamination and/or poisoning' share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.137-145
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• 1992

A computer-assisted microbiological quality assurance program was developed based on HACCP data obtained from a 500 bed general hospital by assessing time and temperature conditions and microbiological qualities of six categories of menu items according to the process of food product flow. The purpose of the study was to develop a computer-assisted microbiological quality assurance program in order to simplify the assessment procedures and to provide a maximum assurance to foodservice personnel and the public. A 16-Bit personnel computer compatible with IBM-PC/AT was used. The data base files and processing programs were created using dBASE III plus packages. The contents of the computerized system are summarized as knows: 1. When the input program for hazard analysis runs, a series of questions are asked to determine hazards and assess their severity and risks. Critical control points and monitoring methods for CCPs are identified and saved in Master file. 2. Output and search programs for hazard analysis are composed of 6 categories of recipe data file list, code identification list, and HACCP identification of the specific menu item. 3. When the user selects a specific category of recipe from 6 categories presented on the screen and runs data file list, a series of menu item list, CCP list, monitoring methods list are generated. When the code search program runs, menu names, ingredients, amounts and a series of codes are generated. 4. When the user types in a menu item and an identification code, critical control points and monitoring methods are generated for each menu item.

• Journal of Electrical Engineering and Technology
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• v.11 no.6
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• pp.1571-1581
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• 2016

A novel method is proposed to construct the voltage stability boundary of power system considering different Reactive Power Control Mode (RPCM) of Doubly-Fed Induction Generator (DFIG) Wind Power Plant (WPP). It can be used for reflecting the static stability status of grid operation with wind power penetration. The analytical derivation work of boundary search method can expound the mechanism and parameters relationship of different WPP RPCMs. In order to improve the load margin and find a practical method to assess the voltage security of power system, the approximate method of constructing voltage stability boundary and the critical points search algorithms under different RPCMs of DFIG WPP are explored, which can provide direct and effective reference data for operators.

• Journal of Information Processing Systems
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• v.10 no.2
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• pp.240-255
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• 2014

Cloud computing has increasingly been drawing attention these days. Each big company in IT hurries to get a chunk of meat that promises to be a whopping market in the future. At the same time, information is always associated with security and risk problems. Nowadays, the handling of these risks is no longer just a technology problem, with a good deal of literature focusing on risk or security management and framework in the information system. In this paper, we find the specific business meaning of the BMIS model and try to apply and leverage this model to cloud risk. Through a previous study, we select and determine the causal risk factors in cloud service, which are also known as CSFs (Critical Success Factors) in information management. Subsequently, we distribute all selected CSFs into the BMIS model by mapping with ten principles in cloud risk. Finally, by using the leverage points, we try to leverage the model factors and aim to make a resource-optimized, dynamic, general risk control business model for cloud service providers.

• International conference on construction engineering and project management
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• 2009.05a
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• pp.1216-1222
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• 2009

Ecological Engineering (EE) refers to all sustainable engineering that can reduce damage to ecosystems and that adopts ecology as a base and safety as an orientation in order to implement conservation of biodiversity and sustainable development. In short, EE attempts to safeguard the ecological environment while any essential construction projects proceed. EE encompasses many fields, including construction skills, ecosystem preservation, landscape, and even related cultures and so on. Such variety results in greater complexity of construction, and, consequently, indirectly increases the difficulty of construction quality control. The objective of our research is to explore a promising model for EE via an extensive literature survey. This model includes three principal stages: plan-design, construction, and maintenance, along with individual accompanying phases concerned with quality control and vital management. In this article, a river restoration example is adopted to describe in detail the critical points of quality control in the three stages (plan-design, construction, and maintenance) of the construction life cycle. This study proposes an integrated structure for quality management of EE to guarantee its quality and to enhance its core applications in order to achieve long-lasting preservation of the environment.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.10-21
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• 2021

According to the analysis which investigated visitors of HACCP system certified stores and non-visitors of such stores on the awareness of HACCP for livestock products, 77.1% (246 pollees) heard of HACCP certification for livestock products, 67.1% (214 pollees) had seen the HACCP certification mark for livestock products, 62.1% (198 pollees) heard of HACCP certification for livestock products in meet retail shops, and 51.4% (164 pollees) were not aware of the recent TV · subway advertisements regarding HACCP certification for livestock products. For every questionnaire on the awareness of HACCP for livestock products, visitors of HACCP system certified stores showed significantly higher response rate than nonvisitors (p<0.01, p<0.001). The majority of pollees (74.9%, 239 pollees) replied that the word HACCP for livestock products brings up the image of safe livestock products, and 37.0% answered that the term HACCP defines 'Hazard analysis critical control point'. Regarding the questions on HACCP system for livestock products, 38.6% showed that they were most curious in terms of the benefits of such system. The demand analysis on HACCP for livestock products for consumer was also conducted. In the analysis, the demand for support of the policy (4.06 points) was higher than demand for education · public promotion of HACCP (4.03 points) and demand for related application (3.90 points).

• Journal of Korean Critical Care Nursing
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• v.11 no.1
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• pp.101-109
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• 2018

Purpose : The purpose of this study was to identify the knowledge, perception and hand hygiene performance rate of hospital nurses and to identify any correlation between them. Method : Data were collected from 205 nurses working in a university hospital in Chungcheong-do. A self-report survey method was utilized. Participants completed the hand hygiene knowledge questionnaire. Results : The average knowledge of hand hygiene was 11.76 (out of 18 points), and the average perception of hand hygiene was 35.55 (out of 96). The hand hygiene performance rate was 85.62%. Knowledge of hand hygiene showed significant differences according to age (F = 75.821, p < .001), gender (t = 25.049, p < .001) and working period (F = 24.843, p < .001). The most important explanatory factor in hand hygiene performance was hand hygiene perception (${\beta}=.26$), followed by working period (${\beta}=.14$). These variables accounted for 10.0% of subjects' hand hygiene performance. Conclusion : The results of this study suggest that continuous and effective education is needed to strengthen knowledge and perception of the importance of hand hygiene practice for nurses to prevent healthcare-associated infections.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.647-658
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• 2003

Foodservice at elementary schools has been provided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP (Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.