• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.84-96
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• 2004

This study aims at developing an easily-applicable Sanitation Standard Operating Procedure(SSOP) program for Fresh raw-fish manufacturing. It compares the sanitation inspection results of SSOP-program-applied procedure and non-applied procedure. The samplings for bacteriological examination were collected from the touching surface of food and from the personal workers. The sanitation status was recorded in the check-up list. The results were statistically analyzed to ascertain the efficiency of the SSOP program. The present official KFDA check-up list for sanitation inspection is composed of 51 items. Each item is judged to be fit or unfit to the standards. When the unfit items are more than 6, the work-place is judged to be insanitary. But in this study, the results of sanitation inspection are scaled in points in the 70％ allotment, and the results of bacteriological examination are scaled in points in 30％, totaling 100％. Below 60 scores are judged to be insanitary and administratively punished; 61-75 scores are judged to be average; 76-85 good; above 86 excellent. The sanitation inspection scores by the improved check-up list went up by two grades from 71.8 (before SSOP program) to 88.6 (after SSOP program). The results of bacteriological examination also improved from 57.5 to 98.2. The total scores of both results converted in the allotment of 70％ and 30％ also showed an improvement by two grades from 66.4 (before SSOP program) to 93.4 (after SSOP program). The above results show that the manufacturers participated in this study are following the 8 essential sanitary procedures which are needed to anchor the HACCP system.

• Journal of the Korean Dietetic Association
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• v.18 no.3
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• pp.248-265
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• 2012

A total of 262 dietitians (in 97 college foodservices nationwide, 86 elementary school foodservices, and 79 middle & high school foodservices in the Changwon area) were given a survey questionnaire composed of 18 GMP and 29 SSOP items from May to July, 2011. As a whole, total usage level of GMP facilities (3.65/5 points) and total management level of SSOP (3.86) in college foodservices showed no significant differences compared to those in elementary school foodservices (GMP 3.74, SSOP 4.02) and middle & high school foodservices (GMP 3.75, SSOP 3.95). However, the results of this study suggest that seven items of the GMP facilities and five items of the SSOP should be improved for the development of the HACCP facility model in college foodservices. Those items that showed considerably lower points in GMP were as follows: 'Drain pipes from sinks of the cooking area are connected directly to the drain (3.74)' (P<0.001), 'The grease trap is installed outside the cooking area equipped with an oil separator (3.24)' (P<0.01), 'Entrance and the cooking area are adequately equipped with hand-washing and shoe disinfecting facilities (3.61)' (P<0.001), 'Cooking area, food storage, and dining area are adequately equipped with insect and rodent repellents (3.72)' (P<0.001), 'Cooking areas are equipped with air-conditioning/heating system and ventilation facility for maintenance of temperature and humidity (3.35)' (P<0.05), and 'Toilets for cooking staff only are provided; the its doorways are not directly accessible from the cooking area (3.25)' (P<0.01).

• 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.

• Monthly Duck's Village
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• s.83
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• pp.45-46
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• 2010

농장에서 효과적인 HACCP시스템의 적용을 위해서는 HACCP을 적용함에 있어서 토대가 되는 "선행요건프로그램(Pre-requisite program, PP)" 즉, 자체위생관리기준(Sanitation Standard Operating Procedures, SSOP)과 우수 농장관리기준(Good Agricuiture / Production Practice, GAP/GPP)이 적절히 운영되어야 한다는 것을 지난호에서 기술한 바 있다. 이번호부터 선행요건프로그램에 대해서 좀 더 자세히 알아보기로 하자.

• Journal of the Korean Institute of Telematics and Electronics D
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• v.36D no.5
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• pp.1-10
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• 1999

A low power concumption 2.4 GHz one-chip transceiver MMIC was designed and fabricated using $1.0\mu\textrm{m}$ ion-implantation MESFET process and packaged on a 24 lead SSOP. In the transmitter mode, it revealed conversion gain of 7.5 dB, output IP3 of -3.5 dBm, and noise figure of 3.9 dB at 2.44 GHz with 3.9 mA current consumption. In the receiver mode, it revealed voltage sensitivity of 6.5 mV/$\mu\$W with 2 .0 mA current consumption. Comparing the fabricated MMIC with the results of MMICs reported elsewhere, it was shown that the fabricated MMIC had good performance. The low power consumption 2.4 GHz transceiver MMIC is expected to be used for various applications such as wireless local area networks, wireless local loops and RFID tags in ISM-band.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.2
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• pp.224-233
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• 2012

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventative approach for food safety and is generally used in food industry to identify potential food safety hazards. Recently, the Korean Ministry for Food, Agriculture, Forestry and Fisheries planed to applicate HACCP programs as an effective approach to food safety and protecting public health at the aquaculture farm of rainbow trout, Oncorhynchus mykiss. For the purpose, it need to identify what kinds of hazards are in the aquaculture farm. In the present study, we established Sanitation Standard Operating Procedures (SSOP), which addresses sanitation conditions and practices in the aquaculture farm. SSOP is essential prerequisite programs of HACCP to reduce or eliminate the risk of the hazards being realized. We anticipate that the HACCP programs of aquaculture farm will contribute to supply foods in safety to consumers.

• 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.

• Journal of Food Hygiene and Safety
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• v.18 no.1
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• pp.14-24
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• 2003

Two aims of the present study were the evaluation of hygienic, microbial safety on food services of elementary schools in Western Gyeongnam province, and then, the construction of database for the SSOP (Sanitation Standard Operation Procedures) practice. A total of 98 samples were collected from drinking water, waterworks, kitchen utensils, kitchen equipments, employees and cooked foods. Total bacteria was counted and pathogenic bacteria such E. coli, salmonella, yersinia, vibrio parahaemolyticus and staphylococcus were identified based on the biochemical analysis. Following are the results: the number of bacteria showed from 1.0x10$^2$CFU/ mL to 1.0x10$^{6}$ CFU/mL in most samples, which the level exceeds normal range. Over 1.0x10$^{5}$ CFU/ml bacteria were observed from the kimchi in 4 places (B, C, D, E), because cooked food such as kimchi had not been heated. As a rule, the bacterium level in place B was higher than that in any of the other places. E-coli were isolated from kitchen knives (C, E) and Kimchi (E): staphylococci were isolated from drinking water (A), hands (D), refrigerator (E) and apron (E). But, salmonella, vibrio and yersinia were not detected in anywhere. In conclusion, the presence of bacteria and pathogenic agents in school food service was closely related to hygienic practice. For that reason, it is necessary to have more systematic and efficient management in order to enhance the food safety.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.74-83
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• 2004

Raw-fish food contains a lot of moisture and is a high-protein food. It is a first-stage processed food taking a lot of manual work. Therefore, it is classified as a PHF food, very liable to cause a bacterial food-poisoning. But its manufacturers are usually small-sized and a systematic sanitation management is difficult to expect. But the manufacturer participating in this study produces chilled fresh raw-fish food. Fish are sliced into two fillets, which are packaged under vacuum, kept and distributed in refrigerators, and sold within a day. It is a newly-developed kind of raw-fish food, and a more improved kind of raw-fish food making possible a systematic sanitation management. The HACCP (Hazard Analysis and Critical Control Point) is a systematic and continuous process-control method which is very efficient for controling food sanitation and reducing the expenses. A new HACCP model has been developed to be applied to a large-sized chilled fresh raw-fish food manufacturer. To ascertain its efficiency, the baterial examination was done to its workplace and products. The significance test was done on its data by "SPSS 12.0 for Window" and "Mann-Whitney U Test". The numbers of bacteria on its final products were significantly different in flatfish and porgy. The number of bacteria tended to decrease in each time-differential sampling (P＜.00l). The final food products showed no food-poisoning bacteria in all the time-differential tests and in all the samplings, which proves that the CCP of the HACCP system is under control. After the SSOP program was applied, no pathogenic bacteria were found in the work-place, and the kinds and numbers of bacteria decreased. The numbers of general bacteria and colon bacilli also showed a significant difference from those before the SSOP program in the filleting board (P＜.05), in the skinning board (P＜.0l), in the neck-removing knife (P＜.05), and in the filleting knife (P＜.01). The working equipments, periodically disinfected, also showed a significant difference in sanitary conditions (in the dehydrator, P＜.05). The number of bacteria found on the food-touching surface was within the standard (below 500/l00 cm$^2$) After the SSOP program was applied, the general bacteria and colon bacilli were not found. The quality of water used in the food processing was also within the standard. The numbers of bacteria falling from the air in the work-place were negligible in all the samplings (＜30CFU/l000ι). The staphylococci and fungi were not found.

• Korean Journal of Veterinary Service
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• v.34 no.4
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• pp.409-416
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• 2011

This study was performed to evaluate the microbial contamination level of meat processing in butcher's shops in Seoul from January to November in 2010. A total of 695 samples (112 cotton work gloves, 342 utensils and equipments, 241 meat samples) were collected and the environmental hygiene of 89 butcher's shops was investigated. The aerobic plate count (APC), E. coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp. were tested in the samples. As a result, the level of count on APC ranged $0{\sim}2.2{\times}10^6\;CFU/cm^2$ from the utensils & equipments, $1{\times}10^2{\sim}2.7{\times}10^8$ CFU/glove from the cotton work gloves and $1{\times}10^2{\sim}9.3{\times}10^6$ CFU/g from the meat samples. The level of count on E. coli ranged $0{\sim}2.5{\times}10^3\;CFU/cm^2$ from the utensils, $0{\sim}8.6{\times}10^4$ CFU/glove from the cotton work gloves and $0{\sim}1.4{\times}10^5$ CFU/g from the meat samples, respectively. Staphylococcus aureus and Salmonella spp. were detected in 11 samples and 2 samples from the cotton work gloves, utensils & equipments, respectively. The sanitation standard operating procedure (SSOP) was applicated at 49 butcher's shops. In order to improve sanitation of meat in butcher's shops, in this study, applications of SSOP, systemic sanitation education for employees, hygenic control of utensils & equipments, and continuous monitoring for microorganisms will be required.