• Title/Summary/Keyword: food safety training

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Analysis of Problems of Food Service Establishments Contributing to Food Poisoning Outbreaks Discovered through the Epidemiological Studies of Some Outbreaks (식중독 발생의 사례 통해 본 집단급식의 문제접 분석)

  • 김종규
    • Journal of Food Hygiene and Safety
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    • v.12 no.3
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    • pp.240-253
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    • 1997
  • The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and superivision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.

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Application of delphi method to the technology level assessment of food safety (델파이기법을 활용한 식품안전 기술수준 진단)

  • Gwon, So Young;Lee, Ye Seul
    • Food Science and Industry
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    • v.51 no.3
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    • pp.209-217
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    • 2018
  • Delphi technique is widely used to develop consensus on group opinion. It is important to identify the strategic technologies and evaluate technology level for the establishment of national R&D policy to upgrade technology level. The aim of this article was to reflect on Food Safety technology level by using Delphi methodology. And, competitiveness of patents and journal articles is evaluated for Korea, USA, Japan, China and EU. As a result, USA is the most competitive country for all technology categories. The average technology level of Korea was 79.5% of world-top coungry and average technological gap was 6.1 years. Korea is grouped in middle-lower class for overall food safety technology level. However, there are some variances among the level of technologies. As a result of this study, food safety research management needs to expand R&D investment and training of food safety specialist. The results of this research can be utilized to establish a road map for transportation R&D and plans.

Implementation of HACCP System for Safety of Donated Food in Foodbank Organization (푸드뱅크 기탁식품의 안전성 확보를 위한 HACCP 제도 적용)

  • Park, Hyun-Shin;Bae, Hyeon-Ju;Lee, Jee-Hae;Yang, Il-Sun;Kang, Hye-Seung;Kim, Chul-Jai
    • 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.

Evaluation of the Management of Sanitation in Food Service Establishments in Korea and Strategies for Future Improvement (국내 급식위생관리의 현황고찰 및 발전방안)

  • 김종규
    • Journal of Food Hygiene and Safety
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    • v.15 no.3
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    • pp.186-198
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    • 2000
  • The quality of the management of sanitation in food service establishments (school lunch programs, hospital patient food services, and commercial catering food services) in Korea was reviewed and evaluated, and ten strategies fur future improvement were suggested. They were: (1) An increase of qualified manpower and improvement of the professional training of the staff; (2) Obtaining special facilities exclusively for food service; (3) Improvement of facilities especially the kitchens; (4) Improvement of policy fur procuring raw materials and being assured of their quality by designing some standards and specifications for the raw materials to be purchased; (5) Production and use accurate and reliable kitchen apparatus and instruments; (6) An increase of the laboratory apparatus and instruments for inspection and evaluation of the sanitary level of raw materials and food service environments; (7) Enforced improvement of personal hygiene of the staff; (8) Use of a variety of methods in sanitary education and training; (9) Actively inspect the quality of imported foods; (10) Strengthening the research and accumulation of background data regarding sanitation management. There is a long process from the production of food to eating. The cooking process is the ultimate end of preparation of food before eating. This process sometimes increases the occurrence of food-borne diseases if we mishandle the food, even we obtained safe food. The process can also remove health hazards and reduce the risk from the hazards if we handle the food well although we have unsafe foods. This means the cooking process is a major key to preventing food-borne diseases. The concepts of hazard analysis critical control point (HACCP) should be applied and practiced in food service establishments in Korea as soon as possible.

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Assessment of the Dieticians' Attitudes about Functional Foods and Their Needs for Training

  • Cha, Myeong-Hwa;Park, Jyung-Rewng;Choi, Jyung-Hwa
    • Preventive Nutrition and Food Science
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    • v.10 no.3
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    • pp.272-278
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    • 2005
  • The object of this study was to examine attitudes and knowledge of Korean dieticians about functional foods. We investigated their perceived knowledge and their attitudes regarding risks versus benefits, and recommendation about the use of functional foods; as well as their frequency of personal use, and the educational supports and training needs of dieticians. We developed a questionnaire to assess the dieticians' attitudes related to functional foods. This questionnaire was used for characterizing functional food-related attitudes on the basis of factor and reliability analysis in the following study. The questionnaires were distributed to 802 practicing dieticians working in Daegu and Gyeongsangbukdo. A total of 244 respondents (mean age $34\pm5.7$ years) returned the completed questionnaires through online surveys. Descriptive statistics and ANOV A were used to analyze data. Fewer than $2\%$ of dieticians claimed themselves to be knowledgeable about functional foods, more than $79\%$ consumed functional foods more than once a week, and $88\%$ of dieticians expressed an interest in receiving training about functional foods. Dieticians had favorable attitudes about the rewards from functional foods but were not confident about the safety and usage recommedation of these foods. The level of knowledge and educational support at their universities about functional foods affected the dieticians' attitudes regarding the rewards from and recommendation about the use of functional foods. These results suggest a need for additional educational opportunities to facilitate a better understanding of the risks and benefits of functional foods and their proper usage. Dietetics professionals must adapt to changes in health practices through effective educational programs integrating sufficient knowledge about functional foods.

Principles and Directions for Urban-Rural Living Community Movement (도농공동체 운동의 추진방향)

  • Kim, Ho
    • Korean Journal of Organic Agriculture
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    • v.12 no.1
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    • pp.67-80
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    • 2004
  • Farm economy is getting worse because of the free trade trends in agriculture sector and unreasonable application of market economy principles to agricultural products. And The worldwide issues of environmental pollution as well as want of food, water and energy make human future be anxious. In addition, consumers raise questions in argument about safety of foods produced by traditional farming or imported. So I propose the urban-rural living community movement(URLCM) as an alternative plan for sustainable domestic agriculture. URLCM based on environmentally friendly agriculture and community consciousness will be able to solve many of present issues on agriculture and rural society through incessant interchanges between urban and rural community. This URLCM has to be basically founded on principles of symbiosis-coexistence and life circulation. So those that have to be driven forward arc organizing producers and consumer cooperatives, making environmentally friendly rural region and products, combining with consumer cooperatives, training the participants and so forth.

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Analysis for Internal Audit and External Audit of the Sanitation/Safety Management Performance for the School Foodservice in Gyeongbuk Area (경북지역 학교 급식소의 위생관리에 대한 자체평가와 외부평가의 분석)

  • Lee Hye-Sang
    • Korean Journal of Community Nutrition
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    • v.11 no.3
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    • pp.374-382
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    • 2006
  • The purpose of the study was to investigate the effects of the characteristics of dietitians, the characteristics of school food services, equipment ratio of HACCP facility/equipment and perception of barriers to HACCP implementation on external and internal audit of food safety/sanitation management performance in school food service. An e-mail survey was conducted with 144 dietitians in Gyeongbuk Province. A response rate was 57.6% (N = 83) and data was analyzed using SPSS windows (ver. 12.0). Dietitian perceived facilities/equipment-related and stakeholder-related as the big barriers in implementing a HACCP system. Total scores of sanitation/safety management performance for external and internal audit were similar at 92 and 91 out of 100, respectively. 'Facilities/equipment' and 'HACCP system' categories in both external and internal audit were rated the lowest. As dietitian perceived facilities/equipment-related (p < 0.001) and stakeholder-related (p < 0.05) barriers to HACCP implementation were greater, the scores of the external and internal audits were significantly lower. As dietitian perceived barriers for all categories were greater, the scores of internal audits were significantly lower (p <0.05). As a result of multiple regression analyses, the scores of the external audit was positively associated with career as a school food service dietitian, but was negatively associated with barriers related to facility/equipment, while the scores of the internal audit was negatively associated with barriers related to facility/equipment and employees. This study suggests that supporting programs on securing the facilities/equipment and employee training are needed for successful HACCP implementation in school food service.

Diabetes Management and Hypoglycemia in Safety Sensitive Jobs

  • Lee, See-Muah;Koh, David;Chui, Winnie Kl;Sum, Chee-Fang
    • Safety and Health at Work
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    • v.2 no.1
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    • pp.9-16
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    • 2011
  • The majority of people diagnosed with diabetes mellitus are in the working age group in developing countries. The interrelationship of diabetes and work, that is, diabetes affecting work and work affecting diabetes, becomes an important issue for these people. Therapeutic options for the diabetic worker have been developed, and currently include various insulins, insulin sensitizers and secretagogues, incretin mimetics and enhancers, and alpha glucosidase inhibitors. Hypoglycemia and hypoglycaemic unawareness are important and unwanted treatment side effects. The risk they pose with respect to cognitive impairment can have safety implications. The understanding of the therapeutic options in the management of diabetic workers, blood glucose awareness training, and self-monitoring blood glucose will help to mitigate this risk. Employment decisions must also take into account the extent to which the jobs performed by the worker are safety sensitive. A risk assessment matrix, based on the extent to which a job is considered safety sensitive and based on the severity of the hypoglycaemia, may assist in determining one's fitness to work. Support at the workplace, such as a provision of healthy food options and arrangements for affected workers will be helpful for such workers. Arrangements include permission to carry and consume emergency sugar, flexible meal times, selfmonitoring blood glucose when required, storage/disposal facilities for medicine such as insulin and needles, time off for medical appointments, and structured self-help programs.

A Survey on the Sanitary Management in Food Service Institutions (집단급식소의 위생관리에 대한 실태 조사)

  • Soh, Gowan-Soon;Kim, Yong-Suk;Shin, Dong-Hwa
    • Journal of Food Hygiene and Safety
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    • v.22 no.1
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    • pp.63-75
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    • 2007
  • A survey on sanitary management at 98 food service institutions located in Jeollabuk-Do were conducted. Food service institutions included 13 hospitals, 38 schools, 40 enterprises, and 7 others. The sterilization in boiling water was used for disinfection of tableware, spoon and chopsticks, and dish towel. Cooking kit, refrigerator, chopping board, and knife were sterilized with disinfectant. Frequency of sanitary training program on employees was 56.1% for 1 time/month, 12.2% for 2-3 times/month, and 11.3% for 1 time/week. Preparing ratio of defrosting, warehouse and rest room, and washing and sterilization diary were 73.8, 60.5, and 54.5%, respectively. However, checking ratio of environments (9.5%), personal sanitation (10.8%), and sanitary training program diary(8.4%) were low. Major obstacle factors on the introduction of Hazard analysis critical control point (HACCP) system into food service institutions were lack of equipment and facilities (54.1%) and lack of understanding and data on HACCP system (17.3%). Therefore, in order to reduce the outbreak of food-borne diseases increasing frequency, we estimated that the introduction of sanitary management system and the conversion of dietician' perception on sanitary managements in food service institutions were needed.

The Analysis of Education Needs of Dietitians and Cooks According to the Type of Hire and Education Background in Contracted Foodservice Management Company (위탁급식경영업체의 영양사, 조리사의 고용형태 및 학력별 교육요구도 분석)

  • Lee, Eun-Jung;Han, Kyung-Soo
    • Journal of the Korean Society of Food Culture
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    • v.15 no.4
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    • pp.241-251
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    • 2000
  • This study was designed to develop the education and training program of dietitians and cooks in contracted foodservice management company. The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires were hand delivered at the fourteen contracted foodservice management companies by designated coordinators. A total of 286 questionnaires were usable; resulting in a 70.0% response rate. Statistics data analysis was completed using the SPSS for frequency analysis, reliability, mean value, t-test and ANOVA. The results of this study were summarized as follows: 1. The dietitians wanted to take a management course. The cooks wanted to take a culinary education. The dietitians and cooks took an emphasis on service education, foodborne illness & HACCP and sanitation & safety. Service as well as the taste of food and sanitation was emphasized according to the flow of customer satisfaction. 2. Contracted foodservice management company should provide dietitians and cooks with an education for the job to accomplish customer satisfactions.

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