• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.104-114
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• 1999

This study was conducted to find out the proper ways of implementation of Hazard Analysis Critical Control Point (HACCP) concepts applicable to the current Korean food inspection system. The following recommendations are based on an in-depth review of the Canadian Food Safety Enhancement Program (FSEP), which is one of the leading HACCP programs adapted to the food industry. Since 1997, the HACCP system has been voluntarily applied to meat processing plants in Korea in accordance with the Food Protection Law. But the guidelines are obscure and inadequate to expand to the diversity of food plants, and are therefore only applied to a limited number of plants of small scale enterprise. For these reasons, it is necessary to prepare an enhanced food safety control program focused not only on the HACCP plants but also on the non-HACCP plants. The national program should be the fundamental framework of a food safety control policy enforced by all the relevant authorities. The Prerequiste Program of Canadian Food Inspection Agency and Sanitation Standard Operating Procedures (SSOP) of FSIS are good example programs for the non-HACCP plants. These programs, which are a major part of the HACCP system, could easily be adapted to the Korean food industry. To improve the current HACCP implementation guideline, it is necessary to develop a detailed implementation manual, generic HACCP model, training program, and an audit program.

• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.655-667
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• 1998

The Computer-assisted Hazard Analysis and Critical Control Point(HACCP) program has been developed for a systematic implementation of HACCP principles in identifying, assessing and controlling hazards in institutional foodservics operations. The HACCP-based sanitation evaluation tool has been developed, based on the results of the computerized assisted HACCP program in 4 service sites of C contracted foodservice company, including 2 general hospitals with 650-beds, one office operation of 400 meals per day, and one factory foodservice of 1,000 meals per day. All database files and processing programs were created by using Unify Vision tool with Windows 95 of user environments. The results of this study can be summarized as follows : 1. This program consists of the pre-stage for HACCP study and the implementation stage of the HACCP system. 1) The pre-stage for HACCP study includes the selection of menu items, the development of the HACCP recipe, the construction of product flow diagrams, and printing the HACCP recipes and product flow diagrams. 2) The implementation of the HACCP system includes the identification of microbiological hazards, the determination of critical control points based on the decision tree base files. 3) The HACCP-based sanitation evaluation tool consisted of 3 dimensions of time-temperature relationship, personal hygiene, and equipment-facility sanitation. The Cronbach's alphas calculation indicated that the tool was reliable. The results showed that the focus groups rated the mean of importance in time-temperature relationship, personal hygiene, and equipment-facility sanitation as 4.57, 4.59 and 4.55 respectively. Based on the results, this HACCP-based sanitation evaluation tool was considered as an effective tool for assuring product quality. This program will assist foodservice managers to encourage a standardized approach in the HACCP study and to maintain a systematic approach for ensuring that the HACCP principles are applied correctly.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.579-585
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• 1999

This study was conducted to evaluate the recognition of HACCP(Hazard Analysis Critical Control Point) concept by the industry foodservice managers in Pusan and the Kyung Nam areas and to suggest a guideline for an effective HACCP education program. A survey was conducted from 133 foodservice managers by using a questionnaire. The results were as follows; 68.0% industry foodservice managers were educated about HACCP concept, 33.8% didn't understand the concept, and only 13.4% understood the concept fully. On the application of HACCP program to the foodservice operation, 15.0% of managers always applied HACCP program, 35.4% often, and 49.6% did not. The reasons for not applying HACCP were the ignorance HACCP implementation method(36.7%), poor facilities of foodservice operations(34.7%), shortage of time(l4.3%), and difficult of HACCP principles(6.1%). The mean score of HACCP knowledge for all manager was 64.1, in which the educated manager showed significantly higher score than noneducated CP(0.01). The ratio of correct answers concerning HACCP was 80.5% for the pre-preparation stage, 60.3% for the receiving and storage stage, 57.0% for the hot and cold holding stage, 54.5% for the facilities sanitation stage, and 46.0% for the preparation stage. The mean score of HACCP knowledge was positively correlated with understanding of HACCP program as well as the application. Also, the implementation of HACCP program was positively correlated with the understanding of HACCP.

• 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.

• Korean Journal of Community Nutrition
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• v.21 no.1
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• pp.84-92
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• 2016

Objectives: This study was performed to develop a food safety education program for school foodservice employees and evaluate its effectiveness. Methods: Food safety education programs were made into two levels; one for new employees in school foodservice and another for employees in charge of Critical Control Point (CCP) monitoring. The programs were for 40-minute-long lecture using PowerPoint. The effectiveness of these programs were assessed based on eleven evaluation items by school foodservice dieticians (n=30) and the Hazard Analysis Critical Control Point (HACCP) specialist (n=13). All statistical analyses are conducted by SPSS package program (ver 20.0). Results: According to the results of evaluating the food safety education program by dietitian and HACCP specialist, the overall satisfaction score was 4.14, evaluated by 5 point scale. There were no significant difference in results of evaluation between dieticians and HACCP specialists. The score of 'it is helpful to work' and 'pictures, images and charts are pertinent to study' were higher than others while the score of 'education contents is pleasant and interesting' and 'screen is pleasant and interesting' were the lowest among all evaluation items. Conclusions: To increase the school foodservice quality, employees should be offered regular food safety education and training through effective education media including prerequisite program and HACCP manual for school foodservice.

• Korean Journal of Veterinary Research
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• v.50 no.2
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• pp.113-116
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• 2010

To determine the prevalence of Escherichia (E.) coli O157 : H7 from pigs after the Hazard Analysis and Critical Control Point (HACCP) system has been applied to Korean swine farm since 2006, 291 fecal samples were tested between May and December in 2008. Four E. coli O157:non-H7 (1.4%) were isolated from 4 different non-HACCP-accredited farms and they didn't have virulent genes which can cause illness for human. Also, Clostridium (C.) perfringens, Salmonella spp. and E. coli enterotoxins were tested using multiplex PCR. The positive rate for these pathogens of non-HACCP-accredited farms was higher than that of HACCP-accredited farms, and especially in case of C. perfringens, E. coli enterotoxins LT and STa, it was statistically significant (p < 0.05). Thus, the early implementation of the HACCP program is expected to greatly contribute to the safety of livestock products as well as food hygiene.

• Proceedings of the KSCN Conference
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• 1998.11a
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• pp.110-110
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• 1998

• Fisheries and Aquatic Sciences
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• v.5 no.1
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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.

• Korean journal of food and cookery science
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• v.27 no.2
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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.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.24-33
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• 2003

The purpose of the study was to investigate the HACCP systems of contract foodservice establishments by surveying HACCP plans and prerequisite programs from the twelve HACCP-implemented contract foodservice establishments appointed by KFDA. All the subjects (100%) appeared to develop HACCP plans with their own hazard analysis. Except the two giving no response, it turned out that two establishments had 2 CCPs (20%), four had 4∼5 CCPs (40%) and another four had 9 CCPs (40%). Especially, 'cleaning and sanitizing of raw vegetables and fruits (90%)' and 'cooking (temperature) (100%)' were monitored as CCPs by all the subjects. Only one subject (8.3%) answered that continuous monitoring was not conducted. But the verification, record keeping and internal audits were maintained by all the subjects (100%). Most of the surveyed foodservice establishments maintained various prerequisite programs enough to back up HACCP system.