• 산업융합연구
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• 제4권1호
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• pp.87-107
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• 2006

Foodservice industry serves enormous volumes of food each day, yet they rely on what might be the most poorly educated, most transient, and youngest work force in the whole food industry. These individuals handle every meal or item which is served. It is a situation ripe for problems, problems which are all too real. HACCP system is a preventive approach stages where loss of control could present a food safety risk in a food service operation. But it is very difficult to using HACCP Plan. The objective of this study was to develop a HACCP Plan using Six Sigma Methodology. This new HACCP Model from this study will be left to the each operation to develop for themselves. This means that foodservice industry operations should modify new HACCP Model provided in this study to establish their own HACCP system for use in their own operations.

• 한국식품조리과학회지
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• 제16권3호
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• pp.232-244
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• 2000

현재 우리나라의 급식산업체에서는 급식활동에 대한 위생관리를 철저히 하기 위하여 새로운 위생관리시스템을 모색하고 있으며, 일부 대기업이 운영하고 있는 급식산업체에서는 식품제조업체에서 이미 적용하고 있는 HACCP 시스템을 적용하기 위하여 노력하고 있다. 국내 중소기업이 운영하고 있는 급식장에서는 정보 및 전문가의 부족으로 HACCP Plan을 체계적으로 개발하는데 상당한 부담을 느끼고 있어 정부나 관련기관의 지원이 필요한 실정이며, 정부에서는 현재 급식장에 HACCP을 적용하기 위하여 시범사업을 실시하고 있는 등 이에 따른 노력을 기울이고 있다. 학계에서도 HACCP Plan에 대한 연구보고가 간혹 있어 왔으나 이러한 연구의 대부분이 몇 가지 메뉴에 치우쳐 있어 매일 다양한 수십가지의 메뉴가 제공되고 있는 급식장 전체에 대하여 HACCP을 적용하기 어려워 급식장에서 제공되는 전체 메뉴의 HACCP적용을 위한 통합적인 HACCP Plan이 절실히 필요하였다. 본 연구에서는 단체급식시설에서 HACCP 시스템을 적용하기 위하여 위해분석, 중요관리점의 설정, 관리기준 설정, 중요관리점을 관리하기 위한 모니터링 방법의 설정, 수정조치의 확립, 검증절차의 확립 및 기록유지시스템의 확립과 같은 HACCP 기본적인 7가지 원칙에 의거하여 HACCP Pln이 개발되었으며, 검수에서부터 배식까지 모든 작업단계에서 확인된 많은 위해요소가운데 12개의 위해요소가 중요관리점(CCP)로 설정이 되었고 검수단계에서 운송차량의 배송온도가 유일한 관리점 (CP)로 설정되었다. 급식장에서 일어날 수 있는 위해는 수없이 많으며 본 연구에서 제시한 Generic HACCP Model은 1, 2명의 영양사와 몇 명의 조리사가 작업을 하는 일반적인 급식장의 현실에 맞도록 급식장에서 실제적으로 사용할 수 있도록 비교적 간단하게 계획되어 급식장에서 일어날 수 있는 모든 위해를 통제할 수는 없으므로 각 급식장의 현실에 맞도록 재구성하여 적용하는 것이 필요하다. 무엇보다도 급식장의 조리종사자를 대상으로 작업 위생을 위한 교육ㆍ훈련 프로그램이 선행 또는 병행되어야 HACCP의 효과를 기대할 수 있으며, HACCP 시스템을 성공적으로 급식부문에 도입하기 위해서는 급식장 현실에 맞는 전문적인 교육ㆍ훈련 프로그램의 개발이 필요하다. 또한 급식 경영자의 식품에 대한 안전성 의식 및 HACCP 시스템 실행 의지, 작업장 시설의 개선과 조리기계·기구의 위생 규격 강화와 철저한 유지ㆍ관리, 식재료 입고에서부터 배식까지 절차, 방법, 기준 등의 표준화, 특히 메뉴 레시피의 표준화 등은 HACCP 시스템을 급식장에 성공적으로 도입하기 위하여 필요한 요건들이라 할 수 있다.

• 한국식생활문화학회지
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• 제15권2호
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• pp.123-137
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• 2000

Korea market of food service industry has been increased greatly since early 90's with the emergence of professional catering business and the expansion of school food service. Because of the characteristics of food service establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Currently, many catering businesses are interested in HACCP(Hazard Analysis Critical Control Points), a new sanitary management system, and are trying to develop HACCP Plans for their food service establishment. Microbiological hazard analysis, a most important step for developing HACCP Plan, provides also basic information for evaluating sanitary aspect of prepared foods and their materials. There are not extensive data of microbiological hazard analysis for food service operations, especially for prepared foods and raw materials, which are helpful for developing a HACCP Plan. The extensive microbiological hazard analyses for 65 prepared foods and 51 raw materials selected from a couple of food service establishment were performed in this research. These results will provide useful information to determine hazards for developing a HACCP plan, and also to understand sanitary status for prepared foods and raw materials in food service establishment.

• 대한영양사협회학술지
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• 제9권3호
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• pp.209-218
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• 2003

The purpose of this study was to identify obstacles by surveying dieticians' perception in implementing Generic HACCP Plan for school foodservice operations from 2001. The survey was conducted in five areas; Seoul, Kyoung-gi Province, In-cheon, Kwang-ju and Dae-jeon. Five hundred and sixty questionnaire were sent by the e-mail address and the local school dietician's Community Board on the internet, 263 were returned. Two hundred and forty were returned by E-mail, return rate was 42.86%. Twenty three were received by the local school dietician's Community Board on the internet. The obstacles were grouped of six fields and indicated thirteen factors in implementation of the Generic HACCP Plan for school foodservice. The six fields were 'status of cooperation within HACCP team', 'cooperation with the external people' such as teachers, food suppliers, student's parents, 'understanding HACCP system of the dieticians', 'hygiene facilities', 'training & educating employees', and 'difficulty of monitoring'. To assess the factor as a obstacle we used Likert's scale; 5-agree strongly, 4-agree, 3-medial, 2-don't agree, 1-don't agree strongly. Results of this study are as follows; 1) The scores of thirteen factors indicated as obstacles were over 3(medial) except ‘lack of dietician's understanding about HACCP System(2.86$\pm$0.97)'. Also only about 63% dieticians recognized that as an obstacle factor. 2) ‘Deficiency of hygiene facilities(4.41$\pm$0.76), ‘lack of teachers' cooperation(4.23$\pm$0.77)', ‘inadequacy of the kitchen lay-out(4.19$\pm$0.95)' and ‘lack of training and educating program for employees(3.97$\pm$0.85)' scored most highly. Results from this study show that financial resources and educating system are very important to settle down HACCP system for School Foodservices successfully.

• 한국식품위생안전성학회지
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• 제19권4호
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• pp.185-192
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• 2004

빵류 제품의 HACCP적용을 용이하게 하기 위해서는 HACCP 일반 모델 개발이 필요하다. 제빵 공정이 소성과정 중 제품의 내부온도가 $85^{\circ}C$ 이상 유지되어 호화되는 것을 감안하면 병원성 미생물의 사멸이 베이킹 중에 일어나므로 일반 위생관리가 안전성 확보를 위한 주된 타겟이 되며, 일반위생관리규정은 적정제조기준(GMP : Good manufacturing practice) 함께 HACCP 시스템을 적용하기 위한 보조 프로그램으로서 반드시 확립되고 관리되어야 할 프로그램이다. 이에 본 연구에서는 빵류 제품을 생산, 가공, 포장하여 시판하는 제빵업체에 HACCP시스템을 적용시키고자 빵류 제품을 대상으로 하여 생산 제품의 안전성 및 위생 상태를 미생물학적 방법을 평가하고, 원료의 공정에 따른 위생분석을 행하여 CCP및 CL을 결정하여 빵류제품의 HACCP일반 모델을 제시하였다. 이러한 일반위생관리기준과 HACCP일반모델은 빵류 제품의 안전성 확보 및 HACCP적용에 도움이 될 것으로 판단된다.

• 한국식품조리과학회지
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• 제27권2호
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• pp.61-71
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• 2011

This study was conducted to estimate the shelf-life of Kimbab manufactured using a Hazard Analysis and Critical Control Point (HACCP). We performed a microbiological verification after applying the HACCP plan to Kimbab. Additionally, the shelf-life of Kimbab at each holding temperature was calculated as a regression equation between the aerobic plate counts and holding time during the storage period. The critical control points of the HACCP plan, that were applied to Kimbab, included: cold-holding of refrigerated foods, checking the endpoint cooking temperature of heated food, and cold-holding of cooked foods. As a result of the microbiological verification of Kimbab, the aerobic plate counts averaged 3.46 log CFU/g. In contrast, the coliforms, E. coli, Staphylococcus aureus, and Salmonella spp. were not detected in any of the samples. The estimated shelf-life of Kimbab was calculated to be 45 hours at $10^{\circ}C$, 29 hours at $15^{\circ}C$, 6 hours at $25^{\circ}C$ and 3 hours at $35^{\circ}C$. In conclusion, manufacturers should apply a prerequisite program and a HACCP system for a safe consumption of ready-to-eat foods and label products with a proper shelf-life. Distributors should control the proper holding time-temperature until sale and consumers should eat immediately after purchasing ready-to-eat foods.

• 식품기술
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• 제14권2호
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• pp.70-93
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• 2001

• 한국식품조리과학회지
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• 제24권5호
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• pp.652-664
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• 2008

In this study, a Hazard Analysis Critical Control Point (HACCP) plan was developed for the sanitary mass production of commercial Korean rice cake products (Gaepidduk, Injulmi, and Julpyon). The microbiological properties of manufacturing flow were evaluated in order to develop the HACCP Plan. The moisture contents of the rice cakes ranged between 36.2${\sim}$55.3%, whereas the water activity of all samples ranged between 0.954${\sim}$1.0. Microorganisms testing was conducted during various phases of the product flow of Korean rice cake preparation, and included assessments of food equipment, work environment, and cooking employees on a small scale. During the manufacture of Injulmi, Julpyon and Gaepidduk, CCPs were purchasing & storage, steaming and cooling, molding, and holding in the A and B manufactories. At the critical limit of CCPs, storage was conducted below at $5^{\circ}C$ in soybean powder, oil, and paste with redbeans. The steaming process was conducted above at $99^{\circ}C$ for 40 min. Cooling and holding processes were conducted for 2 hours below at $15^{\circ}C$. The molding process included sanitary education for foodhandlers and training for operators. Thus, certain prerequisite programs had to be implemented prior to the implementation of the HACCP system. High levels of bacterial contamination were detected in the aprons worn to work by some employees. Additionally, periodic sanitary education for foodhandlers and training for operators or managers was required. Cross contamination by materials was expected at the place where materials were processed or stored.

• Fisheries and Aquatic Sciences
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• 제5권1호
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• pp.48-53
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• 2002

The HACCP (hazard analysis critical control point) concept becomes an important aspect of Good Manufacturing Practices (GMP) in safe food production. The HACCP plan was developed with food safety objective. The authors already carried out hazards analysis on Changran Jeotgal manufacturing process in a previous report. In this study we developed a HACCP plan on the manufacturing process of Changran Jeotgal. We could decide two CCPs those were salt concentration and eliminations of foreign materials before packaging. Foreign materials should be certainly checked out with laser detector just before packaging. Salt should be maintained more than $8\%$ to inhibit pathogenic bacteria in end product. On the Jeotgal process free water is removed after salting and Jeotgal is seasoned with several subsidiary materials such as com syrup. In result end products have $8\%$ salt with water activity 0.82. Most bacteria are inhibited but some can live in this condition. Materials on the working may be contaminate by pathogens, chemicals or physical hazards. It will be decreased by SSOP (standard sanitary operating program). The SSOP needed in Jeotgal plants is nearly same as other general food manufacturing plants but essential to fulfill HACCP program.

• 한국동물위생학회지
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• 제34권4호
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• pp.441-448
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• 2011

According to the Korean government policy of expanding HACCP system application to food chain from farm to meat market, the importance of HACCP assessment to keep balance among the certified HACCP plants is urged. The objective of this study is to recommend more effective HACCP assessment methods. We reviewed major foreign countries HACCP implementation policy focused on the audit system, and compared with the Korean HACCP assessment system. We found that the checklist guidelines of prerequisite program were not enough for precise evaluation and many of the items were not directly related to the risk occurrences. And current rating grade for each items and judgments were inadequate to induce non-compliances and corrections for better HACCP implementation. We suggest revision points as follows; (1) checklists should be revised and reorganized according to the possibility of risk occurrences, (2) all the items should be supported by detailed guidelines for more objective inspection, (3) non-compliances identified must be reconfirmed after correction, (4) the items for HACCP plan should be divided into an accreditation inspection and a regular inspection, (5) rating grade 'high', 'medium', 'low', 'failure' was better for indicating non-compliances.