• Bulletin of Food Technology
• /
• v.26 no.3
• /
• pp.196-202
• /
• 2013

• Journal of the Korea Safety Management & Science
• /
• v.15 no.4
• /
• pp.245-251
• /
• 2013

In this paper, the expert system to reduce the amount of food waste is proposed. The method of material flow analysis (MFA) is applied. Proper handling of waste beyond the terms of the need for proactive research been mentioned before, but actually cause the waste generator research focuses on consumer behavior and the business community to analyze the flow of materials within the study are insufficient. In this paper, the type of food consumption and food waste, look at the relationship between the occurrence of secondary schools in the diet is provided for students to examine the preferences of the target model diet expert system was reconfigured. Preference for leaving the food in the diet leads to the important information that is Each diet recipes that make up the target material flow analysis (MFA) was constructed to perform all the database. This database is currently being generated from the rain while cooking diet edible plants and materials to reflect the self-esteem following the recommended diet is used to create. Reducing food waste is actually being used currently in research knowledge to the knowledge base was constructed. Future Home Smart System was developed in conjunction with the system to the user, by providing guidelines for the utilization can be expected.

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

• The Journal of Fisheries Business Administration
• /
• v.45 no.2
• /
• pp.15-28
• /
• 2014

Concern about food safety among consumers is very high at the moment, because many problems related to food safety have occurred, such as Bovine Spongiform Encephalopathy (BSE). To improve consumers' reliability about food safety issue, government in every country have tried to set various food policy, and the Korean government has also tried to set consumers at ease about their diet, for instance, food traceability system. The aim of this study is to define consumer perceptions and intention to participation for solar salt traceability system. As the results, consumers generally have positive perception about solar salt traceability system, and the study identifies that attitude, reliability and availability significantly influence intention to participation for solar salt traceability system.

• Culinary science and hospitality research
• /
• v.11 no.1
• /
• pp.50-69
• /
• 2005

Environmental matters have more influence on business performances. Consequently, as a way to cope with environmental matters, much more interests in environment-friendly management have increased recently. First-rated hotels and food-service restaurants have been concentrating on gaining ISO 14001 EMS(Environment Management System), which is regarded as objective and international, to solve and prevent environmental matters. However, there are some internal and external problems emerged in the food-service industry and first-rated hotels. Therfore, covering the examples of ESH(Environment Safety Health) management which was developed by H group and based on ISO 14001 EMS, this study aims to observe merits of ISO 14001 EMS as a model that can develop an environment management system, and to consider an improvement plan for better understanding of licensed cooks in restaurants.

• Korea Trade Review
• /
• v.44 no.2
• /
• pp.63-82
• /
• 2019

Due to technological development in the globalized food system, quantitative problems of food supply have been solved, but food risks have expanded from problems in specific regions to global problems. In order to maximize the efficiency of agricultural production, the growth in agricultural production system, procirement of raw materials, establishment of food processing processes and establishment of food supply chain systems are required. Control of hazards requires facility and administrative efforts. In this study, we examined the role of CSR in conjunction with food safety. Food SCM is related to food safety and correlates with the food supply chain. In terms of the triple bottom line theory, CSR is correlated with SCM and it is possible to pursue food safety through corporate CSR and SCM. In this study, it is statistically confirmed that SCM and CSR are in a positive relationship. In the impact of CSR on food safety, it has been confirmed that economic responsibility and legal responsibility take precedence over environmental responsibility and social responsibility. Based on this, we can achieve food safety through SCM and CSR, and we can decide which of CSR activities can be prioritized.

• Food Science and Industry
• /
• v.55 no.3
• /
• pp.301-307
• /
• 2022

As a result of analyzing the domestic and foreign HACCP systems, advanced countries mandated HACCP system on all foods to strengthen food safety management and USA, EU and China do not apply small-scale HACCP system. Looking at the cases of food safety accidents in Korea and the non-compliance rate of HACCP certification evaluation by size, the accident rate of companies without HACCP certification was 31.2% higher than that of companies with HACCP certification. The nonconformity rate of food inspection standards was analyzed to be 89.0% higher than that of HACCP certification companies. Based on the international trend of food safety management and the frequency of food safety accidents, it is proposed to gradually expand the mandatory application of HACCP system in Korea to all foods, and to change the small-scale HACCP standard from less than 500 million Korean won or 21 employees to less than 500 million Korean won.

• Journal of Food Hygiene and Safety
• /
• v.24 no.3
• /
• pp.200-203
• /
• 2009

The risk ranking of food groups included the Korea Food Code is a potentially powerful means to prioritize food safety management strategies. Although the interest in risk ranking of food groups has been increasing worldwide, there was, until recently, no standard system in Korea for the risk ranking of food groups. This study was conducted to rank food groups using theoretically estimated comparative risk scores of 101 food groups included the Korea Food Code. These scores were estimated using the risk evaluation model, which focuses on 3 aspects, namely, exposure assessment, severity assessment, and consumption part. The results of this study revealed that the risk was the highest in the case of ready-to-eat (RTE) food items, followed by fish products and breads. Using this ranking system, we can identify the food with high risk scores and design risk management strategies targeted specifically at these items.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.3
• /
• pp.396-405
• /
• 2011

The purpose of this study was to reduce safety accidents among food employees in contracted foodservice management companies, and to help provide high-quality foodservice and assistance. For this, a survey on the different opinions of workplace safety and education by employment type and employee perceptions of environment and safety at foodservice operations was carried out. The analysis showed that among the workers many women were irregular employees. For average age, between 40 and 49 was the most frequent, and for work duration, under one year was highest. Both regular employees and irregular employees deemed "enough staff" as the most major factor for good foodservice. The regular employees and irregular employees thought "high indoor temperatures and poor ventilation in the kitchen area" and "bad work cooperation between employees" as the main problems of foodservice operations, respectively. For satisfaction with the efficiency of foodservice production system, irregular employees had higher satisfaction than regular employees. Both regular employees and irregular employees thought "the number of foodservice employees" as the foremost improvement for safety-accident prevention and work-stress improvements. Regular employees, more than irregular employees, thought improvements in foodservice production systems would have a large affect on safety-accident prevention and work-stress improvements of food workers. Both regular employees and irregular employees thought "foodservice employees' safety consciousness" was an important part of safety-accident prevention. Likewise, they responded that "lectures by the person in charge of safety education" was a good methods of safety education, and "once a month" was the best period for safety education. For the difference in perceptions of environment and safety in foodservice systems, regular employees had a higher perception of safety than irregular employees.

• Asian-Australasian Journal of Animal Sciences
• /
• v.12 no.2
• /
• pp.253-260
• /
• 1999

Occurrences of foodborne disease outbreaks are increasing in Korea. Among the outbreaks, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus are the most important organisms and meat and meat product the major sources of infection. Hazard Analysis Critical Control Point system is a process control system designed to identify and prevent microbial and other hazards in food production. It is considered to be the best process management system by the National Advisory Committee for Microbiological Criteria for Foods, the National Academy of Science, and the Codex Alimentarius Commission. The Korean Ministry of Health and Welfare established a legal basis for the implementation of the HACCP system in Article 32-2 (Hazard Analysis Critical Control Point) of the Food Sanitation Act in December 1995. The Ministry of Agriculture and Forestry has granted research funds for the development of this model system for application to traditional food products and processed fishery products as well as to raw meats. Implementation of the HACCP system is an important step and the Korean food industry and the Government are focused on ensuring food safety in Korea.