• 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.

• Journal of Dairy Science and Biotechnology
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• v.18 no.1
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• pp.9-21
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• 2000

Dairy products eatable instantly have lots of nutriment, but on the other hand they are susceptible to putrefy with careless. Therefore, dairy products should be implemented the critical control points to produce both standard good qualities and hygiene ones without the contamination of hazards, because they could not been produced the perfect products only with ISO 9000 application like other industry. The application of HACCP system for dairy products produced domestically is important to certify hygiene quality and safety. It is necessary to examine regular inspection for the persistent maintenance of HACCP system. If environmental changes and improvement of manufacture facilities by expansion of new system in factory turn shift into HACCP plan, then, it is persistently accomplished the supplementation of deficiency for new hazard analysis through the periodical inspection. So far, HACCP system is mainly applied in dairy plants. If farms producing milk directly set up a sanitary plan, it can also practice sanitary control from farm to table in our country. The only dairy products produced in these conditions can be compatible to ones of other countries, they can be provided consumers over forty million with reliable foods, and contributed to the improvement of public health.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.107-121
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• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

• Food Science and Industry
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• v.54 no.2
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• pp.62-72
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• 2021

It is necessary to improve the self-management ability of Hazard Analysis Critical Control Point (HACCP) certified companies and intensive management for companies with insufficient management. In addition, the efficiency and convenience of HACCP operation should be improved by expanding and distributing smart HACCP. In this way, it is the direction that HACCP in Korea should go forward to continuously discover and expand the field of application with the improving and smartening the HACCP system.

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

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 1998.06a
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• pp.91-102
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• 1998

이제 HACCP가 무엇이며 왜 이것을 단체 급식소에 적용해야 할 것인가의 것은 더 이상 논의 과제가 아니다. 문제는 어떻게 HACCP 원리를 주방 동선 구성에 적용할 것이며 동시에 이 원리 기준에 적합한 주방 기계 선정 및 운영 절차는 무엇인가에 관한 하드웨어적 접근에 관심이 모여지고 있다. 작은 정부를 주장하는 메리랜드 주에서는 미국에서 최초로 새로운 조리 시설을 짓거나 전반적 보수공사 하는 모든 외식업체는 HACCP Plan을 제출한 후 통과된 경우에 한하여 공사 허가서를 내어주고 있다. 이로써 업체 종사원 스스로가 위생 상태를 점검 기록함으로 함으로 식중독 사고를 사전에 예방함과 동시에 공무원의 업체 방문을 최소화 하여 적은 인원으로 효율적인 주 정부 운영을 하고 있는 것이다. 또한 자발적으로 많은 외식 업체들이 마케팅 차원에서 경쟁 업체와의 차별화 정책의 일환으로 스스로 서둘러 HACCP를 도입하고 있다. 워싱턴 DC지역에서는 요식협회 스스로 HACCP를 도입한 외식업소에 "Extra Step"이라는 로고를 사용케 하고 있다. 이로써 보다 많은 고객들이 이 로고를 보고 해당 식당을 선택토록 광고의 효과를 더 하기 위함이다. 당연히 이와 같은 추세에 따라 유럽과 미국의 세계적인 주방 기기 메이커들도 미국의 National Sanitation Foundation(NSF), US Dept of Agriculture(USDA) 및 FDA 의 규제 흐름에 따라 상당히 빠른 속도로 HACCP 원리에 적합한 기능을 기계적으로 보완해 가고 있다. 최근 4/15/98, FDA가 대량 급식소를 포함한 주방의 HACCP 적용매뉴얼을 인터넷 web 주소 http://vm.cfsan.fda.gov/~dms/ hret-1.htm 통하여 발표한 내용과 미 육군의 식당 위생 기술 자료 TB MED 530 자료, 그리고 87년 12월 이후 (주)HRS 에서 기계 설치 사후 관리하면서 경험한 사항을 중심으로 다음 내용을 정리해 보고자 한다.리해 보고자 한다.

• Bulletin of Food Technology
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• v.12 no.1
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• pp.93-129
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• 1999

• Food Science and Industry
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• v.54 no.2
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• pp.93-101
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• 2021

Hazard Analysis Critical Control Point (HACCP) systems were developed to ensure a high level of food safety and reduced risk of foodborne illness. This paper focuses on significant issues associated with the implementation of HACCP; it provides an overview on recent literature. The structure of the paper follows six groupings of issues in the international literature of HACCP: (1) comparative studies and unification plan between HACCP and other food safety regulations; (2) verification of the HACCP system's effectiveness in improving food safety; (3) establishment of critical control point (CCP) for various foods HACCP model development; (4) expansion of HACCP application in the various fields and small businesses;(5) the impacts of HACCP on consumer's preferences and firms' financial performance in food industry; (6) HACCP and technological changes. The paper concludes with some suggestions for the future research in order to promote safe food supply chain for global customers.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.315-328
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• 2002

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and $a_w$ of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below $10^{\circ}C$ and using a $75^{\circ}C$ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

• Journal of Food Hygiene and Safety
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• v.23 no.1
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• pp.19-25
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• 2008

We analyze the HACCP Prerequisites of National Veterinary Research and Quarantine Service (NVRQS), Korea Food and Drug Administration(KFDA), and US Food Safety and Inspection Service (FSIS) and recommend contents and ranges to be complemented and used for the preparation of guidelines. We used the HACCP Notice of the Processing Livestock Act, the HACCP Application Manual for Livestock Processing Plants, the HACCP Notice of the Food Sanitation Act, US GPO 9 CFR and 21 CFR, US FSIS Directive 11,000.1, and HACCP-based Inspection reference guide of Consumer Services, North Carolina Department of Agriculture. The Prerequisites of NVRQS and KFDA are composed of 66 and 84 items respectively, without detailed guidelines for their application. This may decisively affect the application in the field and the evaluation activities. Water supplies, washing and disinfection monitoring tools, and examining and correcting plan are required to be improved. If the standards of compliance of each Prerequisite item as well as performance guidelines are given, the application and evaluation will be performed more effectively. The evaluation items should be associated with Prerequisite operations such as non-compliance complement, self-evaluation, and record keeping. Hazards found during official inspection should be promptly controlled not to contaminate the work places and processing items. As the HACCP is expected to spread from farms to tables, the standardized Prerequisite program among the official governments should be prepared.