• 한국산학기술학회논문지
• /
• 제13권7호
• /
• pp.3244-3251
• /
• 2012

대형 해양구조물의 건설과 운영에서 중요한 항목 중의 하나가 재해위험도를 분석하고 평가하는 것이다. 이에 본 연구에서는 수중터널의 건설과 운영 시에 발생할 수 있는 재해 위험요소를 도출하고 퍼지 AHP(Analytic Hierarchy Process) 방법으로 이러한 위험요소의 수준을 파악하고자 하였다. 재해 위험도로는 자연재해 위험도와 인적재해 위험도로 구분하고 이러한 위험도 항목들이 수중터널에 미치는 영향을 전문가 설문을 통하여 조사하였다. 조사된 전문가 설문결과 데이터를 퍼지 AHP 기법으로 분석하여 재해위험도를 각 위험요소별로 정량화하였다. 또한, 수중 터널과 교량, 해저터널, 침매터널의 재해위험도 수준을 분석하여 수중터널이 가지고 있는 고유의 재해위험도 수준을 평가하였다. 재해위험도에서는 쯔나미와 지진이 가장 위험도 인식수준이 높았고, 인적재해 위험도는 화재와 폭발의 위험도 인식이 높은 수준이었다. 또한, 수중터널은 침매터널에 비해서는 1.4배, 교량에 비해서는 3.2배 위험도 인식수준이 높은 것으로 조사되었다.

• Industrial Engineering and Management Systems
• /
• 제14권4호
• /
• pp.379-391
• /
• 2015

Several risk assessment techniques have been presented and investigated in previous research, focusing mainly on the failure mode and effect analysis (FMEA). FMEA can be employed to determine where failures can occur within industrial systems and to assess the impact of such failures. This research proposes a novel methodology for hazard analysis and risk assessments that integrates FMEA with the bow-tie model. The proposed method has been applied and evaluated in a real industrial process, illustrating the effectiveness of the proposed method. Specifically, the bowtie diagram of the critical equipment in the adopted plant in the case study was built. Safety critical barriers are identified and each of these is assigned to industrial process with an individual responsible. The detection rating to the failure mode and the values of risk priority number (RPN) are calculated. The analysis shows the high values of RPN are 500 and 490 in this process. A global corrective actions are suggested to improve the RPN measure. Further managerial insights have been provided.

• 한국식품조리과학회지
• /
• 제23권5호
• /
• pp.749-760
• /
• 2007

The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.

• 한국동물위생학회지
• /
• 제24권2호
• /
• pp.117-126
• /
• 2001

To ensure the safety of domestic livestock products, the government made it obligatory to enforce the hazard analysis critical control point(HACCP) in all domestic slaughterhouses. Under the HACCP, most of the hazards generated in slaughterhouses are bio-hazards, especially pathogenic bacteria. In order to reduce to the pathogenic bacteria, critical control point (CCP) is established and controled in the process of slaughter. A study was carried out to measure the level of bacterial contamination of swine carcass in 6 slaughterhouses selected. As a result, the aerobic plate counts(cfu/$\textrm{cm}^2$) of all samples was $10^2$-10 in average, except slaughterhouse C. The level of the aerobic plate counts on the surface of lower loin in slaughterhouse C was $10^4$ and it was considered that slaughterhouse C should set the process of manual transport of carcass as the CCP. Escherichia coli level was the highest in middle line cut surface. Especially, E coli level of slaughterhouses C and D were about 6.5- and 3.0-fold higher than that of other 4 slaughterhouses. Thus, it was considered that the slaughterhouses C and D should set the process of the entrails treatment as the CCP. The air contamination was measured at two point in a slaughterhouse. The air contamination level was 4-13 times higher than that of the standard Japanese slaughterhouses.

• 기술사
• /
• 제31권5호
• /
• pp.60-68
• /
• 1998

• 한국산학기술학회논문지
• /
• 제14권11호
• /
• pp.5792-5799
• /
• 2013

본 연구는 떡류의 HACCP(Hazard Analysis Critical Control Point)시스템 적용을 위한 목적으로 하였다. 떡의 주원료, 작업장 시설과 작업자 등에 대하여, 2012년 9월 12일~2013년 2월 13일까지 서울시 용산구 서계동 소재에 있는 KB 업체에서 제공받았다. 제조공정도는 일반적인 떡류 제조업체의 제조공정을 참고로 작성하였다. 제조공정도는 원료 농산물(맵쌀, 찹쌀, 팥 등), 부재료, 용수와 포장재료의 입고, 보관, 계량, 세척, 불림, 분쇄, 체선별, 혼합, 시루작업, 증자, 내포장, 금속검출, 외포장, 보관 및 출하공정으로 Fig. 1과 같이 작성하였다. 원료농산물의 미생물학적 위해요소 분석결과는 Table 1과 같다. 본 연구결과 떡의 원재료와 제품의 위해미생물검사 결과는 안전하나 제조환경과 작업자의 미생물검사 결과 체계적인 세척 및 소독을 실시하여 미생물학적 위해를 감소시키고 작업자 위생교육 등을 통하여 개인위생개념 향상과 작업장 내 공기중의 미생물 관리가 함께 이루어져야 할 것으로 여겨진다.

• 한국조리학회지
• /
• 제23권6호
• /
• pp.20-26
• /
• 2017

To guarantee the safety of rice cake production, the Hazard Analysis Critical Control Points system was applied to the production process. The purpose of this study was to analyze the microbiological hazards of the manufacture of rice cakes, and establish critical limits in the process of the manufacturing rice cakes. To control the microbiological hazards, the sterilization process was set to a critical limit. The process of manufacturing rice cakes can reduce these microbiological hazards during the steaming process. A microorganism test for each specimen was conducted three times and compared with before and after steaming processes. The finished product was conducted by microbiology experiment and the validity of the steaming process was verified. The results were determined to be capable of reducing the biological element of Critical Control Point via the steaming process. Microbiology such as aerobic plate count, coliform, Escherichia coli(E. coli), Listeria monocytogenes, Enterohemorrhagic E. coli, Salmonella spp., Bacillus cereus, Staphylococcus aureus and Clostridium perfringens was evaluated by the experimental method of Korean Food Standards Codex. Aerobic plate count was reduced by steaming process, and no microorganism were detected. All rice cakes in the finished product were judged to be safe for both the Escherichia coli and general bacteria. In conclusion, it suggested that a HACCP plan was necessary for management standard and systematic approach in the establishment of critical limit, problem resolution, verification method, education, and records management. Based on this study, it is intended to provide a baseline for improving quality control standards and improving hygiene levels for small manufacturers.

• 한국산학기술학회논문지
• /
• 제15권7호
• /
• pp.4310-4317
• /
• 2014

본 연구는 수작업 떡류의 HACCP(Hazard Analysis Critical Control Point)시스템 적용을 위한 목적으로 하였다. 본 실험에 사용된 시료는 떡의 주원료, 작업장 시설, 도구와 작업자는, 2012년 9월 12일~2013년 2월 13일까지 서울시 용산구 서계동 소재에 있는 KB 업체에서 제공받았다. 제조공정도는 일반적인 떡류 제조업체의 제조공정을 참고로 작성하였다. 제조 공정도는 원료 농산물(맵쌀, 찹쌀, 잣 등), 부재료(분말원료), 용수와 포장재료의 입고, 보관, 정선 및 계량, 세척, 불림, 탈수, 분쇄, 주재료 혼합, 익반죽, 수작업 성형, 증자, 냉각, 절단, 내포장, 금속검출, 외포장, 보관 및 출하공정으로 작성하였다. 원료 농산물의 미생물학적 위해요소 분석결과는 Table 1과 같다. 본 연구결과 증자공정 후의 떡과 원재료의 미생물검사 결과는 안전한 것으로 보인다. 하지만, 체계적인 세척 및 소독을 실시하여 미생물학적 위해를 감소시키고 작업자 위생교육 등을 통하여 개인위생개념 향상과 작업장의 미생물 관리가 함께 이루어져야 할 것으로 여겨진다.

• 한국직업건강간호학회지
• /
• 제15권2호
• /
• pp.94-103
• /
• 2006

Purpose: This study was to understand foreign workers' experiences exposed hazard chemical materials in korean industry. Method: The research subjects were 92 foreign workers worked in seoul, namyangju, ansan, suwon, pocheon, incheon, jincheon, and daejeon. It was that grounded theory method as qualitative approach was applied with in-depth interview, recording and dictation, and collected data was analysed line-by-line by research teams. The analysis process of in depth interview data was three phase. Results: The first phase was that find out meaningful data and confronted data for meaningful data was 53 meaningful items. The second phase was coding process of meaningful data, total coding items were 9, difficulty of new environment, existence of health hazard factors originated in work, performance of basic health management, management of hazard materials in work-site, self care of hazard materials in work-site, discrimination of disaster-compensation originated in work, perception of work stress, motivation of leaving position, satisfaction for present life. The third phase was 5 adaptation process, copying phase for new environment, management phase for health hazard factors, health change phase, life change phase, illegal stay phase. Conclusion: In summary, as a results it was concluded that foreign workers was experienced new environment and then has various problems in working site. But these evidences were not different from korean workers basically, undoubtedly reality of a korean small and medium enterprise. And foreign workers with long time stay have had many health problems probably, but they have want to long stay and so reach an unexpected result, illegal long stay. Therefore, we should make efforts for adequate foreign workers' health management at work-site and overall life in governmental and industrial nursing level.

• 한국산학기술학회논문지
• /
• 제16권4호
• /
• pp.2602-2608
• /
• 2015

본 연구는 고춧가루의 HACCP(Hazard Analysis Critical Control Point) 시스템 적용에 필요한 미생물학적 위해 요소분석을 위한 목적으로 2014년 1월 10일~2014년 6월 13일까지 충주시 동량면 소재에 있는 용금농산에서 수행하였다. 고춧가루 제품의 모든 공정 단계들을 파악하여 공정흐름도를 작성하였고 미생물학적 위해를 제어할 수 있는 자외선살균공정에서 살균 시간을 변화시키면서 미생물의 변화를 시험한 결과 자외선 등 $20W{\times}12EA$, 살균 시간은 $63{\pm}3$초를 한계기준으로 결정하였다. 자외선살균 후에는 위해 미생물 검사 결과는 안전하나 제조환경과 작업자의 미생물 검사 결과 주기적인 세척 및 소독을 실시하여 미생물학적 위해를 감소시키고 작업자 위생교육 등을 통하여 개인위생을 준수해야 할 것으로 판단된다.