• 대한지역사회영양학회지
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• 제13권3호
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• pp.405-417
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• 2008

The purpose of the study was to investigate the sanitation management status and implementation barriers of the HACCP system. A survey was conducted based on 760 schools through e-mail after having gone through phone interviews to dieticians in Seoul, Gyeonggi and Incheon areas from December 2006 to March 2007. The following statistics were drawn out from the 459 surveys out of the 760, thus giving a response rate of 60.4% (N = 459). The statistical data analysis was completed using the SPSS program. 92.6% of the respondents operated sanitary education once a month and 67.1 % used internet as their sanitary educational source. 50.5% of the pre-preparation rooms were not divided and 78.0% of kitchen floors were always kept wet. Only 15.7% of the respondents used heat and cold insulators and 73.2% of drinking water was natural or purified water. 60.3% of food trays were electronically sterilized and 70.2% of spoons and chopsticks were sterilized by boiling water. The main cause of food-borne diseases was the lack of facilities and equipment (33.1%). Also, the deficiency of facilities and equipment (4.07 points) acted as an implementation barrier of the HACCP system. Compared to Gyeonggi or Incheon area results, Seoul's facilities and equipment (p < 0.001) and implementing barriers of the HACCP system (p < 0.001) results came out relatively high. After the analysis of the implementation barriers of the HACCP system, 91.7% of school principals said it was difficult to apply the HACCP system due to lack of financial support. In consideration to the school foodservice support, solutions for the facilities of school foodservice and a systematic sanitary education of the HACCP system must be made for the employees and everyone else who are related.

• 재활복지공학회논문지
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• 제11권1호
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• pp.21-27
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• 2017

IT기술의 발달에 따라 다양한 분야가 정보화 되고 있으나, 식품 위생 분야의 정보화 연구는 활발하지 못하다. 그 중 예방차원의 계획적 식품위생관리시스템인 HACCP(Hazard Analysis and Critical Control Point) 시스템은 여러 식단 정보들의 연관관계로 도출되는 복잡한 업무로 진행되기 때문에 정보화가 쉽지 않아 각종 기록 업무 등이 수작업으로 시행되고 있어, 정보의 정확성을 보장하기 어렵다. 본 논문에서는 HACCP 시스템의 정보 신뢰성 확보와 운영절차의 효율성을 증대시키기 위하여 식재료, 조리법 및 식품군 특성, 식자재 등 정보들 간의 의미를 저장하는 식품 정보 온톨로지를 구축하고, 이를 검증하기 위하여 온톨로지를 기반으로 HACCP 식단을 자동 분류하는 정보화 어플리케이션을 개발하였다. 이러한 식품 정보 온톨로지는 식단분류를 위한 정보의 접근성을 높이고, 정보들 간의 연관관계를 기록함으로써 식품 정보의 효율적인 검색 및 광범위한 활용이 가능하며, 자동화된 정보 관리를 통한 HACCP 운영 정보의 신뢰성을 향상시킬 수 있다.

• 한국축산식품학회지
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• 제30권6호
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• pp.896-904
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• 2010

축산물에 HACCP가 도입된 후 농장, 도축장, 가공장, 판매장 등 많은 업체에서 HACCP를 도입하고 있고 현재도 많은 업체들이 HACCP를 도입하기 위해 준비하고 있지만, 축산물 운반업은 타업종에 비해 HACCP 도입이 활발하게 이루어지지 않고 있다. 무선응용통신(WAP)을 이용한 HACCP 기반의 축산물 유통 실시간 관제 시스템은 GPS와 개인 휴대용 무선기기를 이용하여 축산물 운반차량 또는 보관창고의 위치정보, 온도정보, 그리고 HACCP 운반 관리점검표 등의 정보를 실시간으로 중앙의 관리시스템으로 전송하여 중앙관리자가 실시간으로 운반차량을 관제할 수 있도록 하는 시스템이다. 실시간 HACCP 관리시스템은 운반업이나, 보관업에서 HACCP을 실시하기에 어려운 점들(문서관리, 검증단계)을 시스템화하여 운반업이나 보관업의 특성 상 발생 가능한 물리적/화학적/생물학적 위해 요소를 최소화 하고, 중앙 관리자의 가시권에서 벗어날 수 있다는 단점을 실시간 관제 시스템과 접목된 정보 수신 기능을 통해 중앙 관리 및 감시를 가능하게 하여 위해 요인 제어 및 개선 조치의 기능을 강화할 수 있다. 실시간 HACCP 관리시스템은 운반업이나 보관업의 특성 상HACCP을 실시하기 어려운 유통업체의 실시간으로 HACCP 관리를 실시할 수 있게 해 주며, 특히 규모가 큰 업체의 경우 다량의 차량을 보유하여 이들의 위생상태나 안전관리가 어려운 점을 보완해 줌으로써 안전한 축산물의 유통 증대를 통해 저 품질화 제품의 유통을 감소시켜 경제적 손실을 줄일 수 있으며, 축산물의 선호도가 높아짐으로써 경제적 이익을 창출할 수 있음으로 축산물 유통에 매우 유용하다고 할 수 있다. 우리나라 축산물 운반 단계의 HACCP 적용이 자율 적용이라는 취지를 고려할 때 HACCP 적용 및 운반업의 현대화를 위한 모든 노력은 업체의 의지에 의해 이루어져야 할 것이나, 이를 위한 HACCP 교육의 확대, 시스템 개발에 대한 연구, 실행을 위한 기술적 도움 등 관련 전문가들의 관심과 협조가 동행되어야 할 것으로 여겨지며, 이를 통해 HACCP의 본 취지인 'From Farm To Table'을 실현할 수 있게 될 것이다.

• 대한지역사회영양학회지
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• 제23권1호
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• pp.28-37
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• 2018

Objectives: This study was conducted to identify differences in job stress, satisfaction and commitment of cooking employees working in hotel kitchens with and without HACCP systems. Methods: Culinary employees of 12 five-star hotels were surveyed and 504 valid data were used for SPSS analysis. Sub factors of working environment factors (job stress, job satisfaction, and job commitment) were examined for analysis. Results: The results showed that hotels that implemented the HACCP system had significantly higher values for the five sub factors of employee job stress (job demand, relationship conflict, organizational system, lack of job autonomy, and job instability; p<0.001). For the sub factors of job satisfaction (internal and external satisfaction) statistic showed a statistically significant value in hotels that did not implement the HACCP system (p<0.001). Job attachment and job importance, which are sub factors of job commitment, showed no difference in relation to the implementation of HACCP system, and job responsibility showed a higher p-value in hotels that did not implement HACCP (p<0.05). Conclusions: The results of the study indicate that culinary employees working at venues with HACCP systems have more job related stress, lower job satisfaction and partially less job commitment. Based on this outcome, venues that have already implemented or are planning to implement HACCP systems should consider the implications regarding their management of employees. Managerial policies that enhance autonomy, job stability, achievement, self-development, promotion, and compensation should also be implemented. Finally, meticulous attention and high investments into the work environment and human resources are necessary.

• 대한지역사회영양학회지
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• 제14권6호
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• pp.817-830
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• 2009

The purpose of this study was to analysis the sanitary management performance based on HACCP system for school foodservice. This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. When school foodservices were put through sanitation management achievement level analysis applied by the HACCP system, results displayed that management of temperature (3.96 points), time (4.08 points), and cross-contamination (4.07 points) were all below the average achievement level. HACCP system's achievement level based on the TQM showed that areas for strategy development, leadership, information and analysis had low achievement levels. Achievement levels for CCP are quality check, delivery/distribution process, sterilization/cleansing of food's contact surface. As a result of multiple regression analysis of the factors that influenced sanitation management achievement level of school foodservice HACCP system; sanitary job standard showed 35.6% and CCP achievement levels showed 26.8% explanatory rate. In particular, Kangwondo's number of foodservice provided to per cook was small. Also, the better the processing management was assessed, the higher the sanitary job standard achievement level became resulting to a explanatory rate of 39.5%. Elementary schools showed a higher explanatory rate of 37.0% than middle and high schools. CCP achievement levels in middle and high schools with self-operated foodservice had a 28.0% variable explanatory rate, which was the highest. The better the drainage system, leadership and assessments turned out to be, the higher the CCP achievement levels became. In summary, to revitalize HACCP system that is based on the TQM, it is considered that proper database of HACCP system for school foodservice's sanitation management be constructed and more emphasis should be put on strategy development to improve customers' satisfactory level. In addition, improvements in achievement levels of time, temperature, and cross-contamination for sanitary job standard and CCP achievement level are essential.

• 상하수도학회지
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• 제30권5호
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• pp.533-543
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• 2016

Supplying clean and safe water to people is facing both quantitative and qualitative challenges. Due to climate change, access to freshwater becomes increasingly difficult, while pollution from various sources decreases the public trust in water quality. Managed aquifer recharge (MAR) which stores and uses surface water in aquifer is receiving attention as a new technology to secure freshwater. Recently, there is a global expansion in the attempt to combine general purification plants and hazard analysis and critical control point (HACCP) which manages all the process from raw material to consumer for food safety. This research is about an attempt to apply HACCP to the drinking water supply process using MAR to secure both quantity and quality of drinking water. The study site is a MAR plant being constructed in the downstream area of the Nakdong River Basin, South Korea. The incorporation of HACCP with MAR-based water supply system is expected to enhance the safety and reliability of drinking water.

• 한국유기농업학회지
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• 제27권4호
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• pp.437-452
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• 2019

소규모 식육포장처리장은 일반규모 작업장에 비해 종업원의 숫자가 적기 때문에 전반적인 위생상태 개선 및 HACCP System의 적용을 위해서 일반 규모 작업장에 비해 간단히 적용할 수 있도록 해야 할 필요가 있는 것은 사실이다. 하지만 여전히 축산식품 안전사고가 많이 나타나고 있는 시점에 국민건강 안전을 위해서라도 식육포장처리장에서 많이 발생하는 문제점, 그리고 그 위해의 심각도가 커서 사회·경제적으로 파급 여파가 큰 중요 관리항목에 대해서는 규모가 작은 업소에서도 철저히 준수해야 할 필요가 있다고 판단되며, 이는 HACCP 심사에도 연계하여 그에 대한 평가를 진행할 필요가 있다고 사료된다. 본 연구결과 도출을 위해 지난 3년간의 HACCP 심사 시 지적사항 발생빈도를 분석하고, 기존 논문자료 등을 참고하여 중요도를 결정하여 새로운 소규모 HACCP 평가항목을 도출하였다. 다만, 본 연구에서 개발된 소규모 식육포장처리업 HACCP 평가항목은 통계적, 문헌적 자료를 검토하여 도출한 것으로 실제 소규모 식육포장처리장 작업 현장에서 꼭 평가가 필요한 항목인지에 대해서는 추후 현장적용을 통해 추가적인 검토가 필요할 것으로 사료되고, 현행 『식품 및 축산물 안전관리인증기준』 고시에 따른 일반규모 축산물 HACCP 평가는 업종별 특성에 맞추어 평가항목이 다르게 적용되어 있으나, 소규모의 경우에는 식육판매업 및 식용란수집 판매업을 제외한 다른 업종은 전부 동일한 평가표를 이용하여 평가를 하도록 되어 있어 해당 업종의 특성에 맞도록 평가항목을 분리하는 등의 연구도 필요할 것으로 판단된다. 아울러 인력 부족 등으로 인하여 소규모 식육포장처리장에서 쉽게 적용하기 어려운 위해분석 등 HACCP 관리 평가항목에 대해서는 정부에서 쉽게 적용할 수 있는 모델 개발 등을 통해 소규모 식육포장처리장에서 무리 없이 HACCP을 적용할 수 있도록 유도하는 것이 중요한 것으로 판단된다.

• 수산해양교육연구
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• 제28권3호
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• pp.713-726
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• 2016

This study were attempted to apply the HACCP system adopted in the dried anchovy workplace to ensure the hygiene safety of dried anchovy workplace. In this study, HACCP system procedures, including HACCP team organization, determination of critical control point(CCP), establishment of critical limits, mornitering and verification etc., were established using KFDA 12 procedures. To determine whether hazards were critical elements, we evaluated the likelihood and seriousness of each hazard element. The likelihood of residual microorganism and metal piece exceeding the acceptable limit in dried anchovy products were demonstrated to be a critical hazard element. Management of the boiling(CCP-1B) and metal detection(CCP-2P) were determined to be a critical control point. The standards for acceptable residual microorganism and metal piece were set based on relevant laws and regulations, and then the limits were adapted and established for the CCP. An HACCP plan applicable to dried anchovy workplace was established.

• 식품과학과 산업
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• 제54권2호
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• pp.82-92
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• 2021

To resolve difficulties of export process and strengthen competitiveness, Korea National Food Safety Certificate (K-NFSC), a comprehensive food safety support system, has been promoted to introduction. K-NFSC is at a developmental stage where the government certifies the safety of exported K-foods by developing Korean certification system based on HACCP and food safety management added for international use, and provides consulting on regulations of customs clearance and safety test analysis of food intended for export. To apply for the Global Food Safety Initiative (GFSI) technical equivalence in 2022, developmental direction of Korean certification system is set referring to FSSC22000. If selected as participants of an export supporting project, regulatory information such as customs clearance procedures and food labeling will be provided. In addition, the results of safety test analysis will be certified to help export products pass customs entry. K-NFSC is expected to support K-food exports and be growth engine for K-food industry.

• 한국동물위생학회지
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• 제36권4호
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• pp.291-296
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• 2013

The purpose of this study was to determine food safety practices and procedures based on Hazard Analysis Critical Control Point (HACCP) system and to suggest more effective method of HACCP implementation in meat packaging industry in Korea. We used the non-compliance rate of each evaluation item to compare the weak points of prerequisite requirements and HACCP. The prerequisite items related to facility, equipment, and tools showed inadequate level of requirements or unsanitary conditions for proper HACCP operation. A lack of understanding of sanitation standard operation procedures was identified as a fundamental barrier to HACCP implementation. High rate of non-compliance in HACCP items compared to prerequisite requirements signify that small businesses have potential difficulties of applying HACCP due to lack of technical expertise, financial resources for prerequisite requirements, and available personnel to prepare and operate HACCP plan. Also we suggest to revise and minimize current critical control points (CCPs). Time-temperature control of cold-storage rooms for carcasses and final products could be performed by control points of prerequisite requirements. As the occurrence frequency getting lower, metal detector should be replaced by intensified training of sanitary handling and safety procedure. This will be more effective and preventive measures against physical contaminants including metal particles. In conclusion, control point of prerequisite requirement may replace CCP in the plant with simple processing line and no heating process such as meat packaging industry.