• Korean Journal of Veterinary Research
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• v.46 no.4
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• pp.295-304
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• 2006

Residual materials such as veterinary drugs, environmental contaminants, and pesticides are affecting food safety. High resolution techniques and quality controls are needed to analyze these materials from part per million to part per trillion quantities in food. In order to achieve quality results, standardized methods and techniques are required. Our laboratories were prepared to obtain a certificate of accreditation for ISO/IEC 17025 in the analytical criteria of animal drugs, dioxins, pesticides, and heavy metals. ISO together with IEC has built a strategic partnership with the World Trade Organization with the common goal of promoting a free and fair global trading system. ISO collaborates with the United Nations Organization and its specialized agencies and commissions, particularly those involved in the harmonization of regulations and public policies including the World Health Organization and CODEX Alimentarius for food safety measurement, management and traceability. Our goal was to have high quality analysts, proper analytical methods, good laboratory facilities, and safety systems within guidelines of ISO/IEC 17025. All staff members took requirement exams. We applied proficiency tests in the analysis of veterinary drugs (nitrofuran metabolites, sulfonamide and tetracyclines), dioxins, organophosphorus pesticides, and heavy metals (Cd, Pb, As) to the Food Analysis Performance Assessment Scheme (FAPAS) at Central Science Laboratory, Department for Environment Food and Rural Affairs (DEFRA), England. The results were very satisfactory. All documents were prepared, including system management, laboratory management, standard operational procedures for testing, reporting, and more. The criteria encompassed the requirements of ISO/IEC 17025:1999. Finally, the Korea Laboratory Accreditation Scheme (KOLAS) accredited our testing laboratories in accordance with the provisions of Article 23 of the National Standards Act. The accreditation will give us the benefit of becoming a regional reference laboratory in Asia.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.33-40
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• 2015

For the globalization of Korean food restaurants, the kitchens should be equipped with proper ventilation systems and space to keep clean and ensure food safety. This study aimed to examine the ratio of kitchen to total space of restaurant and the suitability of the ventilation systems employed at Korean food restaurants. Data were collected by on-site survey of 12 Korean foods restaurants in Seoul. Length and width of the restaurants were measured with scale. Temperatures and air velocity around the heating equipment, working area, and hood were measured with a thermal imaging camera anemometer and thermometer. Statistical analyses were conducted with the SPSS program. The average space of the restaurants was $25.7m^2$. The ratio of kitchen to space was 0.22 for restaurants sized $32m^2$, 0.28 for $33-66m^2$, 0.21 for $66.1-99m^2$, 0.16 for $99.1-148.5m^2$, and 0.35 for those above $148.5m^2$. Average maximum and minimum air velocity around the hood were 0.28 m/sec and 0.22 m/sec, respectively. Under these conditions, the temperature of the working area was $41^{\circ}C$, presenting an uncomfortable indoor temperature for kitchen employees to work. When classifying 3 groups based on the minimum and maximum air velocity, the temperatures near the cooking area and in the hood of the restaurants showed significant differences among the three groups. When the maximum air velocity was over 0.3 m/sec, the temperature of the cooking area was as $30.1^{\circ}C$, showing a significantly lower temperature (p<0.01). Based on these results, the kitchen space rate of 0.25 to the total space and a ventilation system maintaining a maximum air velocity over 0.3 m/sec were recommended for ensuring the food safety of Korean foods restaurants sized 66 to $99m^2$.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.3
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• pp.149-158
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• 2021

Advances in food packaging play an important role in keeping food manufacturing and food supply safe. Food packaging facilitates the storage, handling, transportation and preservation of food, and also contributes to the minimization of food waste. On the other hand, food packaging materials have high production volumes, short usage times, and accelerate the occurrence of environmental problems related to waste. The circular economy has already been introduced to pursue sustainability through resource conservation and recycling, and to reduce waste and carbon emissions. By activating an eco-friendly economic system that minimizes resource depletion and environmental pollution, reducing, reusing, recycling and redesigning the goals of the circular economy will reduce the impact of food packaging on the environment. This review focused on the safety aspects of recycled food packaging as recycling is currently considered an important means of packaging waste management. Assessing the safety of recycled packaging is very important because recycling can increase the levels of potentially hazardous chemicals in packaging and in the food after they are migrated. Various food packaging materials such as plastic, paper and cardboard, aluminum, steel, and multi-material multi-layers packaging are commonly used, but only the recycling safety of plastic food packaging materials, which is the most used and has a significant increase in post-use problem, is discussed in this review.

• The Journal of Fisheries Business Administration
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• v.50 no.3
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• pp.17-29
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• 2019

This paper aims to find out the problems and improvement direction of quality control and hygiene management of fishery products in Korea. For this reason, we conducted a comparative analysis of quality control and hygiene management of fishing, landing and selling between Japan and Korea, taking mackerel as an example. Japan has established a systematic freshness management system from fishing to landing (production) areas and consumption areas. On the other hand, Korea is not fully lead-managed in the production area after fishing, and is distributed in a state where the quality of the product is deteriorated due to exposure to room temperature. Accordingly, a certain quality can not be secured at the final consumption stage, and sanitary problems occur. In order to improve the quality control and hygiene management of the fishery products, the following needs to be improved. First, we will improve the fishing level freshness management system. Second, we will improve the quality control and hygiene management of fish in the production area and wholesale stage. Third, we will promote the introduction of innovative sales and consignment sales systems at the production stage. Fourth, we will establish a consistent low temperature distribution system from the production area to the wholesale stage from a long-term perspective. Fifth, we will promote the development and education of manuals on fish quality and hygiene management.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.1
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• pp.25-31
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• 2020

Recently, applications of biomass-based plastics have increased according to the eco-friendly policy of the reduction of carbon dioxide emissions in domestic and foreign government. In this study, a paper plastic composite was produced by compounding polypropylene and micronized paper powder that was prepared using dry pulverization technology. Subsequently, the specimen of paper plastic was verified with mechanical properties, formability and product safety test to confirm the suitable packaging materials for food packaging. Paper plastics showed slightly lower mechanical properties than currently commercialized PP composites. However, paper plastics are valuable materials as environmentally friendly carbon-reducing material because of high biocarbon content, light weight features and applicability of existing manufacturing machines or system.

• Journal of Applied Biological Chemistry
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• v.61 no.2
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• pp.195-204
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• 2018

Pesticide residue in the eggs in the market has become a significant problem in Korea. In particular, the detection of fipronil indicated that unregulated pesticide residue can be present in livestock products, including eggs. Institutionally unregulated pesticides are a risk to human health and the ecosystem. In this study, we analyzed the system of agricultural pesticide management in Korea, the European Union, and the United States of America (USA) and discussed the problems of the Korean management system and the possible improvement directions. Based on the analysis, we considered three tasks: registration of pesticides, pesticide residue levels in food, and pesticide residue levels in environmental media. The registration of pesticides was conducted by the Ministry of Agriculture, Food, and Rural Affairs in Korea; the Directorate-General for Health and Food Safety in the European Commission (EC); and the US Environmental Protection Agency (USEPA) in the USA. The work regarding pesticide residue levels in food was conducted by the Ministry of Food and Drug Safety in Korea, the Directorate-General for the Health and Food Safety in the EC, and the USEPA and Food and Drug Administration in the USA. The work regarding pesticide residue levels in environmental media was conducted by the Ministry of Environment in Korea, the Directorate-General for Environment in the EC, and the USEPA in the USA. Therefore, Korea should review the extension of pesticide residue standards in the environmental media for strengthening the system of management of unregulated agricultural pesticides.

• Journal of Korea Multimedia Society
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• v.19 no.1
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• pp.86-95
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• 2016

The main objective of HACCP(Hazard analysis and critical control points) system is to provide a systematic preventive approach how to control the risks in food production process. Practically, the diet classification process performed at the one of the beginning steps of the HACCP system, makes an important role of determining food safety risks and how to control them in every control point according to the different risk level of the diet. In this paper, we propose an automatic diet classification method for HACCP system using XML(eXtensible Markup Language). In order to guarantee the diet classification accuracy, we design the XML schema and attributes represents the relationship of every diet and ingredients analysing the HACCP diet classification rules. Based on the XML schema and document generation method, we develope the proposed system as client and server model that implemented XML based HACCP diet information generation module and integrated HACCP information management modules, respectively. Moreover, we show the efficiency of the proposed system with experiment results describing the school food diet information as XML documents and parsing the diet information.

• The Korean Journal of Food & Health Convergence
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• v.6 no.5
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• pp.19-25
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• 2020

The purpose of this study was to research and develop a step-type chemical liquid deodorizer including a liquid catalyst that can prevent civil complaints due to odor due to its excellent deodorizing performance. The main composition of chemical liquid deodorizer including liquid catalyst is cleaning deodorization, catalyst deodorization, chemical deodorization, water film plate, deodorization water circulation device, deodorization water injection device, catalyst management system, gas-liquid separation device, chemical supply device, deodorizer control panel, etc. It consists of a device. The air flow of the step-type liquid catalyst chemical liquid deodorizer is a technology that firstly removes basic odor substances, and the liquid catalyst installed in the subsequent process stably removes sulfur compounds, which are acidic odor substances, to discharge clean air. The efficiency of treating the complex odor of the prototype was 98.5% for the first and 99.6% for the second, achieving the target of 95%. The hydrogen sulfide treatment efficiency of the prototype was 100% for the first and 99.9% for the second, which achieved 95%, which was the target of the project. As a result, ammonia was removed by the reaction of ammonia and hydrogen sulfide.

• Food Science and Industry
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• v.54 no.3
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• pp.184-195
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• 2021

Smart HACCP is a system that can check the monitoring of critical control point (CCP) in real time to implement improvement measures immediately after departure from limit criteria and prevent falsification of data by digitizing handwritten records. In this study, we developed the analysis model for the effectiveness ofsmart HACCP to compare and analyze with existing HACCP. By introducing of smart HACCP system, the evaluation index value of HACCP effectiveness for HACCP-certificated companies on a small scale increased by 9.25 points, corresponding to 11.52% of increase rate. General HACCP-certificated companies showed 4.52 point and 5.00% of increase rate by introducing of smart HACCP system. Thus, it was confirmed that the introduction of smart HACCP system contributes to the improvement of food safety management and especially it would be more effective for HACCP-certificated companies on a small scale than general HACCP-certificated companies.

• Korean Journal of Organic Agriculture
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• v.3 no.1
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• pp.43-70
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• 1994

Presently the concept of organic farming has not simply technical categories such as no agricul-tural chemicals and no chemical fertilizer but can be also extended to the categories of economics, food nutrition, environmental and philosophical aspects. Accordingly, in order to understand cor-rectly organic farming, it is necessary to look into the concept including these extended aspects. So the production and consumption activities of organic farming products are largely based on the fundamental philosophy of organic farming. That is, all the life that is included in an ecosystem has to live in symbiosis, which is based on life circulation principle. And if this circultaion system is destroyed, human life may be threatended. Farmers who produce organic farming prducts(organic farmer) receive price higher than general farmers. This study shows the gap of 46.9% in two products. Also, since the price of organic farming products is fluctuated less relatively, Organic farming pruducts can be competed against imported agricultural products in terms of food safety. And organic farming should be managed by crop rotation and composite farm management upon which the principle of material circulation is worked. This composite management is devided into 2 classes, which are individually livestock-have-composite management and regional composite management. These management method means that organic materials are crucial to maintain the structure and fertility and these organic materials are easily obtained from animal as by-products.