• Title/Summary/Keyword: Sanitation standard operating procedures (SSOP)

Search Result 9, Processing Time 0.02 seconds

SSOP Program Development for HACCP Application in Fresh Raw Fish Manufacturing (싱싱회류 생산업체의 HACCP 적용을 지원하기 위한 SSOP Program 개발과 성과)

  • 박완희;이성학;정덕화
    • Journal of Food Hygiene and Safety
    • /
    • v.19 no.2
    • /
    • pp.84-96
    • /
    • 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.

SPECIAL Edition - [HACCP 기준원 기획연재] 선행요건프로그램의 작성

  • Lee, Gyeong-Sun
    • Monthly Duck's Village
    • /
    • s.83
    • /
    • pp.45-46
    • /
    • 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.

  • PDF

Microbial Contamination of Seasoned and Dried Squid Dosidicus gigas during Processing (조미오징어(Dosidicus gigas)의 가공 공정 중 미생물 오염도 및 오염원에 관한 연구)

  • Choi, Kyoo-Duck;Park, Uk-Yeon;Shin, Il-Shik
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.45 no.5
    • /
    • pp.445-453
    • /
    • 2012
  • This study examined microbial contamination during seasoned and dried squid Dosidicus gigas processing, including the apparatus, machines, and employee's gloves at each step in processing at two companies. The numbers of bacteria floating in air in each processing area were also examined. The numbers of Staphylococcus aureus (3.6-6.0 log CFU/g) and Escherichia coli (1.3-1.4 log MPN/100 g) in domestic and imported daruma (a semi-processed product of seasoned and dried squid) at companies A and B exceeded the regulatory limits of the Food Sanitary Law of Korea (S. aureus, ${\leq}2.0$ log CFU/g; E. coli, negative). S. aureus in both daruma was reduced to below the detection limit or 3.6 log CFU/g after the roasting step, but increased again to 3.3 and 5.5 log CFU/g after the mechanical tearing step at companies A and B, respectively. E. coli showed similar tendencies at both companies. The surfaces of the apparatus, machines, and employee's gloves that contacted daruma were also contaminated with S. aureus (1.0-5.5 log CFU/$m^2$) and E. coli (negative-to 3.5 log MPN/$m^2$). The numbers of bacteria floating in air were high (1.7-5.1 log CFU/$m^3$) at both companies. These results suggest that sanitation standard operating procedures (SSOP) must be developed to control of microbial cintamination in seasoned and dried squid.

Study on Considering Points to Introduce the HACCP Programs and Surveying at Aquaculture Farm of Rainbow Trout (HACCP적용을 위한 송어양식장의 검토사항 설정에 관한 연구)

  • Kim, Yong-Mok;Lee, Myung-Suk;Kim, Tae-Jin;Chung, Yong-Hyun
    • Journal of Fisheries and Marine Sciences Education
    • /
    • v.24 no.2
    • /
    • pp.224-233
    • /
    • 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.

Practical Application of HACCP Concepts in Korea -Using the Canadian Food Safety Enhancement Program- (국내에서의 HACCP 개념의 실용화에 관한 연구 -캐나다 FSEP를 중심으로-)

  • ;Scott A. McEwen
    • Journal of Food Hygiene and Safety
    • /
    • v.14 no.1
    • /
    • pp.104-114
    • /
    • 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.

  • PDF

The Seasonal Microbiological Quality Assessment for Application of HACCP System to the Elementary School Food Service (초등학교 급식소에서의 HACCP 적용을 위한 계절별 환경미생물학적 위해분석)

  • 권성희;이헌옥;정덕화;신원선;엄애선
    • Korean journal of food and cookery science
    • /
    • v.19 no.5
    • /
    • pp.647-658
    • /
    • 2003
  • Foodservice at elementary schools has been provided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP (Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.

Water Quality Monitoring for Hazard Analysis in Aquaculture Farm of Rainbow Trout (송어양식장의 위해요소 관리를 위한 수질 모니터링)

  • Kim, Young-Mog;Lee, Myung-Suk;Chung, Yong-Hyun
    • Journal of Fisheries and Marine Sciences Education
    • /
    • v.25 no.4
    • /
    • pp.819-827
    • /
    • 2013
  • Water quality has been considered to be one of sanitation standard operating procedures (SSOP) for hazard analysis critical control points (HACCP) application in aquaculture farms. This study was conducted to evaluate a hazard caused by water used in aquaculture farm of rainbow trout. The water quality was analyzed to investigate both physiochemical and bacteriological level in water samples collected from aquaculture farm of rainbow trout, Oncorhynchus mykiss. No significant difference were observed on water temperature and pH from season to season. However, the levels of dissolved oxygen were decreased as the outside temperature was increased, even if the levels were adequate for aquaculture. Also, other physiochemical analysis including biochemical oxygen demand (BOD), chemical oxygen demand (COD) and suspended solid (SS) revealed that the waters for aquaculture analyzed in this study was suitable for rainbow trout aquaculture. The bacterial analyses were also revealed that the waters for aquaculture were met to both coliform group (<18 MPN/100mL) and viable cell count (<100 CFU/mL). However, some of waste waters from aquaculture farms showed higher levels of BOD and COD than those of waste water standard (<2 ppm), suggesting that regular cleaning of fish tank and precipitation tank is needed.

Vascular rinsing and chilling carcasses improves meat quality and food safety: a review

  • Koeun, Hwang;James R., Claus;Jong Youn, Jeong;Young-Hwa, Hwang;Seon-Tea, Joo
    • Journal of Animal Science and Technology
    • /
    • v.64 no.3
    • /
    • pp.397-408
    • /
    • 2022
  • Rinse & Chill® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3℃; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rinse out the residual blood from the carcass. Infusion of pre-chilled solutions into intact animal carcasses immediately upon exsanguination is advantageous in terms of lowering the internal muscle temperature and accelerating chilling. This technology is primarily used for purposes of effective blood removal, favorable pH decline, and efficient carcass chilling, all of which improve meat quality and safety. Although RCT solution contains some substrates, the pre-rigor muscle is still physiologically active at the time of early postmortem and vascular rinsing. Consequently, these substrates are fully metabolized by the muscle, leaving no detectable residues in meat. The technology has been commercially approved and in continuous use since 2000 in the United States and since 1997 in Australia. As of January 2022, 23 plants have implemented RCT among the 5 countries (Australia, US, Canada, New Zealand, and Japan) that have evaluated and approved RCT. All plants are operating under sound Sanitation Standard Operation Procedures (SSOP) and a sound Hazard Analysis Critical Control Point (HACCP) program. No food safety issues have been reported associated with the use of this technology. RCT has been adapted by the meat industry to improve product safety and meat quality while improving economic performance. Therefore, this review summarizes highlights of how RCT technically works on a variety of animal types (beef, bison, pork, and lamb).

The Microbiological Evaluation of Environments and Facilities at Food Service Operations in Elementary School (초등학교 단체급식 소의 환경과 급식설비에 대한 미생물 평가)

  • 정동관;류은순
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.31 no.2
    • /
    • pp.216-220
    • /
    • 2002
  • The microbiological examinations of food service operations were conducted for the hygienic evaluation at four elementary schools in Busan, Korea. Total one hundred and seventy two swabbed samples using sponge were collected from the surface of environments, utensils and equipments of food service facilities and analyzed by measuring the total, coliform and psychrotrophic count. Sampling sites were the surfaces of floors, drains, walls, knives, cutting boards, rubber gloves, vinyl aprons, plastic containers, carriers, shelves, trays, dry shelves, electric tray dryer, food containers, soup containers, rice cookers, frying pans, boiling cookers, refrigerators, dumb waiters and dishwashers. The swabbed samples kept in an ice-parked box were transported to a laboratory and analyzed. The results demonstrated that the degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from 0.62 to 7.79 Log CFU/200 cm$^2$. The level of coliforms were ranged from not detectable to 5.26 Log CFU/200 cm$^2$, and those of psychrotrophs from not detectable to 6.15 Log CFU/200 cm$^2$. The severely contaminated sites were dumb waiters, drains, rice cookers, knives, plastic containers and floors. Also cutting boards, rubber gloves, carriers, drying shelves, vinyl aprons, boiling cookers, soup containers, frying pans and refrigerators were highly contaminated with the level of abode 3.5 Log CFU/200 cm$^2$. Therefore, those sites should be focused and controlled according to control points of sanitation standard operating procedures (SSOP). Also, periodic microbiological examination in addition to visual examination is recommended on these highly contaminated sites indicated above results at food service operations in elementary school.