• 한국식품위생안전성학회지
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• 제27권2호
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• pp.194-201
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• 2012

식품이력추적관리번호는 식품이력추적관리를 위한 식별의 기준으로서 식품이력정보와 직접적으로 연결되어 있으며, 식품공급체인에 따라 각 단계별로 기록, 관리, 보관하는 이력정보를 연결시키는 연결고리의 역할을 하는 중요한 인자이다. 그럼에도 불구하고 우리나라에서 가공식품에 대한 식품이력추적관리번호를 자율적으로 부여하는 방식을 적용하고 있어 혼란이 야기되고 있는 실정이다. 실제 식품이력추적관리번호는 식품관련 산업분야에서 운영되고 있는 기존의 식별방법과 조화롭게 연계되지 않으면 그 효용성과 적합성이 낮아 산업현장과 소비자로부터 외면 받을 수밖에 없는 처지에 놓이게 될 것이다. 본 연구에서는 가공식품에 대하여 국제적으로 사용되는 바코드체계와 국내의 식품관련 법규를 접목하여 식품이력추적관리번호를 부여하는 표준화 방안을 제안하였다. 또한 이러한 식품이력추적관리번호를 실제 산업현장의 운영체계에 활용할 수 있는 방안도 함께 제시하였다. 제안하는 식품이력추적관리번호는 총 20자리로서 해당 상품(식품)의 기본정보에 해당하는 13자리의 GTIN 바코드, 표시기준으로 의무화된 6자리의 유통기한(제조년월일 또는 품질유지기한), 1자리의 추가정보(공장식별코드 또는 생산관리단위)로 구성되도록 하였다. 이러한 부여체계는 식품 산업과 유통(판매) 현장에서 운용되고 있는 기존 시스템과의 연계성을 높이고 식품이력추적관리체계의 도입에 따른 투입비용을 최소화하여 식품이력추적관리체계의 도입을 활성화하기 위한 목적도 포함하고 있다. 이는 국제적인 추세와 기존의 식품관련 정책 및 규정과도 무리 없이 조화가 이루어진다. 또한 식품이력추적관리 로고를 별도로 부착하여 식품이력추적관리번호를 인식하는 방법을 안내하여 소비자의 인식을 제고하고 식품이력추적관리번호를 최소 판매 포장단위에 추가로 표기하기 위한 별도의 투입비용을 제거하는 효과도 고려하였다. 식품이력추적관리시스템은 이력정보를 종합적으로 기록 관리 연계 활용하여 식품사고 발생 시 명확한 원인규명과 이력추적을 통한 위해식품의 신속한 차단 및 회수, 식품과 관련된 이력정보 제공 등의 기능을 수행하여야 한다. 본 연구에서 제안하는 식품이력추적관리번호의 표준화 방안은 현재 운영되고 있는 "위해상품 판매차단시스템"에서 위해식품을 신속하고 정확하게 차단하는 기능을 향상시킬 수 있을 뿐만 아니라 "위해식품 회수지침"에 따른 체계적인 회수과정과 검증체계 역시 효율적으로 도입할 수 있도록 하는 효과가 있다. 또한 전자통관시스템인 "UNI-PASS"와의 연계는 모든 수입식품을 대상으로 식품안전관리 범위를 확대할 수 있으며 "전자세금계산서 제도"에서 기록되는 거래정보와의 연계로 유통과정에 대한 투명한 관리체계의 도입을 앞당길 수도 있는 기폭제가 될 수 있다. 또한 소비자의 알권리 충족을 위한 식품이력정보의 조회과정에서 식품이력추적관리번호의 표준화로 입력오류를 최소화할 수 있을 뿐만 아니라 기존의 바코드 인식기능에 유통기한과 추가정보를 조회하는 기능을 부가적으로 도입하면 스마트 기기나 키오스크를 활용하여 실시간으로 식품이력정보를 조회할 수 있게 하는 장점도 있다.

• 한방안이비인후피부과학회지
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• 제30권2호
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• pp.86-99
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• 2017

Objectives : The purpose of this study is to compare atopic dermatitis and food allergy of Korean Medicine with those of western medicine. Methods : We examined the relationship between atopic dermatitis and food allergy mainly in digestive system abnormalities through literature review. Results : Food allergy is classified into categories such as diarrhea, abdominal pain and cough caused by retention of undigested food(食積) and pimples(癮疹) in Korean medicine. The side effects caused by specific immune reactions occur repeatedly due to exposure to specific food allergen or retention of undigested food. Atopic dermatitis and food allergy are often coexisting and deeply related. Digestive system abnormalities can result not only in indigestion but also in immune function abnormalities. Food allergies are known to cause atopic dermatitis and the influx of food antigens exacerbates atopic dermatitis. This corresponds to atopic dermatitis due to abnormal digestive system(脾胃) accompanied by fever(熱), wind(風), and weakness(虛) with focusing on dampness(濕). A typical example of the relationship between atopic dermatitis and food allergy in Korean medicine is Tae-yeul (胎熱). Tae-yeul refers to atopic dermatitis caused by a sensitization to reaction to the dietary antigens of the mother through the placenta during the fetal life with a unusual genetic disposition. Conclusions : We compared korean medicine with western medicine for atopic dermatitis and food allergy. Atopic dermatitis caused by abnormal immune function due to ingestion of food antigen corresponds to dermatitis due to retention of undigested food(食積), digestive system(脾胃臟) problems in korean medicine.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1996년도 제11회 학술대회 및 정기총회 - 식품의 위생 안전성에 관한 최근 연구 동향
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• pp.33-33
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• 1996

Interests in the field of rapid methods and automation in microbiology have been growing steadily on an international scale in recent years. International meetings concerned this problem have been held in elsewhere in the world countries since the past twenty years. But, unfortunately in the field of microbial examination in food hygiene, this problem have not yet been developed so much as in the field of clinical microbiology. Today, I would like to introduce you here present aspects of rapid and automation technologies, those which are manly carrying in milk and meats industries. My illustration will be given recent improved technologies using automatic apparatus and instruments along with process of microbial count procedure. Recent direct microbiological counting system (ChemeScan \ulcorner) as real time ultrasensitive analysis created by Cheminex Ltd., France is now most evolutional instrument to provide direct microbial counts, down to one cell, within 30 minutes. The results from these evaluations how a good correlation between the ChemScan system and the standard plate count method. This system will be successful application for not only in the field of pharmacology but also food microbiology. In addition, current identification of microbes by sophisticated instruments suitable for food microbiology, one of which Biology is manual system (BIOLOG\ulcorner), provides reference-level capability at a modes price. For the manual system, the color reactions in the microplate are read by eye and manually keyed into personal computer. Species identification appears on the computer screen within seconds, along with biotype patterns, a list of closely related species, and other useful statistics. In present this is useful application for microbial ecology and epidemiological survey. RiboPrinter system newly produced by DuPont is now focusing among microbiologists in the world, and is one of the biggest microbial characterization system using a DNA-based approach. The technology analyzer is bacterial culture for its genetic fingerprint or riboprint pattern. Finally Bio-cellTracer system for automatic measurement of fungal growth and Fukitori-Maseter, a Surface Hygiene Monitoring Kit by using swabe procedure in food processing environment are briefly illustrated in this presentation.

• 한국조리학회지
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• 제10권2호
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• pp.84-106
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• 2004

Measuring and evaluating the business performance plays a very important role in managing business. It is both because business performance, in any types of industry, can be evaluated and managed properly only when the measurement of its performance is estimated and because its performance can be improved through an efficient and effective management. Therefore it is essential to build up the performance evaluation system to raise management efficiency of food service industry, to reinforce competitive power of food service industry. In this study, investigated the present performance evaluation system situation of the food service industry and introduced BSC as the main conceptional framework for evaluating the performance of the food service industry. Finally, this study discussed the possible method for building a balanced scorecard to the food service industry.

• 한국식생활문화학회지
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• 제26권4호
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• pp.383-393
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• 2011

This study aimed to identify efficient methods for the globalization of Korean food in Vietnam. For this, we interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurants in Ho Chi Minh. Due to the rapid economic development of Vietnam, the restaurant industry for the middle class has drastically increased. For the globalization of Korean food, new positioning of Korean restaurants is needed. Research has shown that Korean restaurants need to change their style of management. Although the first generation of Korean restaurant owners managed restaurants as a family business, a new professional management system is now required. Above all, it is necessary to develop and support a comprehensive food culture system in which the menu is suited to the taste of the natives and its recipe is distributed with food material quality control, hygienic control, and operation of a localized management system.

• 한국식품위생안전성학회지
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• 제14권1호
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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.

• 식품기술
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• 제24권1호
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• pp.107-110
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• 2011

• 식품기술
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• 제22권1호
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• pp.1-20
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• 2009

• 식품기술
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• 제24권1호
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• pp.100-106
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• 2011

• 식품과학과 산업
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• 제43권3호
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• pp.32-43
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• 2010