• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.447-457
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• 2014

A research was conducted on Seoul regional elementary, middle, and high school nutritionists to study about their perception of HACCP control standards & performance conditions and sanitation & safety inspection, to seek for more efficient methods of school meals' sanitation system settlement. All surveys were distributed and collected via email. A total of 305 survey papers were collected, and out of these, 300 school results were analyzed. As for CCP 1 performance conditions, 43.3% of the nutritionist put emphasis on temperature control for cooking duration and 71.0% said that they manage both temperature and PHF food control. In CCP 2 stage, 65.8% of the nutritionists maintained the food's temperature, and 56.7% documented the recordings after cooking. A total of 79.3% of the schools scored above 90 points on school meal sanitation & safety inspection, 3.72 points on necessity for revisions, 3.38 points on objectivity, and 3.34 points on reliability. As for these results, a clear CCP control criteria as well as training must be set. Also, because the necessity of revision for sanitation & safety inspection is higher than reliability and objectivity, appropriate complementary measures must be taken.

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.176-185
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• 2008

The purpose of this study was to identify school dieticians' perceptions on the Potentially Hazardous Food (PHF) and the inspection of food safety and sanitation conducted by Provincial Office of Education. Questionnaires were distributed to 400 school dieticians in elementary schools in Seoul and Gyeonggi Province, and 217 responses were collected. The majority of respondents (64%) defined PHF as food that easily decays at room temperature and over half of the respondents considered Korean cooked vegetables as a PHF. In addition, 4% of respondents completely excluded PHFs from their menus. Forty five percent of the respondents selected CCP rule 7 (delivery and distribution process) and 34% selected CCP rule 6 as the most difficult of the CCP rules to follow. Also, perceptions concerning food safety inspection and sanitation were not high in terms of validity, objectivity, and reliability among the evaluation criteria. The study results suggest that PHF as well as Potentially Hazardous Menu (PHM) definitions and guidelines should be re-established in consideration of traditional Korean food culture and the preparation of Korean foods.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.310-321
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• 2007

Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored $68.0{\pm}12.42$ points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

• Journal of Food Hygiene and Safety
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• v.7 no.2
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• pp.133-145
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• 1992

The sanitation inspection is the most frequently used procedure to protect foods prepared in foodservice establishments. In order to enhance foodservice inspections and to improve post-inspection remedial measures, more practical evaluation methods for sanitation are required. The HACCP approach is based upon factors which contribute to foodborne disease rather than of factors which relate to aesthetics. Contributing factors for foodborne diseases from food service establishments reported in USA, Candada, and England were analyzed to identify potential hazards during practical foodservice operations. Hazards were classified at critical control points by risk ranking, Twenty-two observable practical indicators relating to each contributing factor were selected and adjusted to standardized procedures and hazard determiners at critical control points, The weights for each inspection item were ranked as 1, 2, 3, 4, or 5 according to the risk level of contributing factors. And also application for the inspection item in different 6 types of work procedures were suggested for the use of specialized foodservice establishment and cafeteria, and of manager's self inspection in each establishment.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1992.07a
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• pp.33-45
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• 1992

The sanitation inspection is the most frequently used procedure to protect foods prepared in foodservice establishments. In order to enhance foodservioe inspections and to improve post-inspection remedial measures, more practical evaluation methods for sanitation are required. The HACCP approach is based upon factors which contribute to foodborne disease rather than on factors which relate to aesthetics. Contributing factors for foodborne disease from foodservice establishments reported in USA, Canada, and England were analyzed to identify potential hazards during practical foodservioe operations. Hazards were classified at critical control points by risk ranking. Twenty-two observable practical indicators relating to each contributing factor were selected and adjusted to standardized procedures and hazard determiners at critical contral points. The weights for each inspection item were ranked as 1, 2, 3, 4 or 5 according to the risk level of contributing factors. And also application for the inspection item in different 6 types of work procedures was suggested for the use of specialized foodservice establishment and cafeteria, and of manager's self inspection in each establishment.

• 한국환경농학회:학술대회논문집
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• 2009.07a
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• pp.119-126
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• 2009

In recent years, research at the Environmental Microbial and Food Safety Laboratory (EMFSL), Agricultural Research Service (ARS) has focused on the development of novel image-based sensing technologies to address agro-food safety concerns, and transformation of these novel technologies into practical instrumentation for industrial implementations. The line-scan-based hyperspectral imaging techniques have often served as a research tool to develop rapid multispectral methods based on only a few spectral bands for rapid online applications. We developed a newer line-scan hyperspectral imaging platform for high-speed inspection on high-throughput processing lines, capable of simultaneous multiple inspection algorithms for different agro-food safety problems such as poultry carcass inspection for wholesomeness and apple inspection for fecal contamination and defect detection. In addition, portable imaging devices were developed for in situ identification of contamination sites and for use by agrofood producer and processor operations for cleaning and sanitation inspection of food processing surfaces. The aim of this presentation is to illustrate recent advances in the above agro.food safety sensing technologies.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.5
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• pp.1179-1191
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• 2013

Many sanitation control problems due to aging facilities and equipment were identified when applying an HACCP system to a flatfish (Paralichthys olivaceus) aquaculture farm. Specifically, the major problems included a lack of awareness about worker hygiene, lack of management of the use of fish medicines, and vulnerability to secondary contamination by cross-contamination owing to a failure to separate breeding tools used for healthy and unhealthy fish. Therefore, the management standards on the farm regarding the surrounding environment, facilities and equipment, breeding tools, feed and medication, and the hygiene of practitioners must be improved. The hygiene management standards were divided into different procedures such as the management of farm hygiene and environmental sanitation, facilities and equipment, fish hygiene, feed, medications, water, and the stocking and shipping of fish. For each procedure, we established the management standards, inspection period, inspection procedures, and how to deal with errors that occur, to enable hygiene management by a small number of managers. Additionally, an inspection system and record form to implement an HACCP system were developed to maintain systematic management. The management and inspection of all aspects of the farm were designed to be easily managed by the supervisor.

• 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.

• Food Science and Industry
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• v.50 no.3
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• pp.51-59
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• 2017

Due to the nature of HMR food that is susceptible to contamination, its safety management is becoming more important. The relevant food types in food code corresponding to HMR foods are addressed, and the criteria for hygiene indicator bacteria and food poisoning bacteria, and storage and distribution standards according to the product type were presented. The government's safety management for HMR foods is basically carried out through the Food Sanitation Act. Those who intend to do HMR business must complete business registration or declaration, hygiene education, health examination of employees, and comply with legal obligations such as HACCP application. The government confirms compliance with legal requirements through hygiene inspection and monitoring inspection of products. However, the safety of HMR foods is not realized by the safety management system alone. A food safety culture should be established in which industry workers and consumers carry out actions to ensure food safety.

• Journal of Dairy Science and Biotechnology
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• v.29 no.2
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• pp.59-68
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• 2011

In Korea, there are a couple of risk assessment organizations: The Animal Plant and Fisheries Quarantine and Inspection Agency(QIA) and the Korea Food and Drug Administration (KFDA). The major food laws include the Food Sanitation Act (FSA), the Livestock Product Processing Act (LPPA), and the Agricultural Products Quality Control Act (APQCA). Milk and dairy products are mostly controlled by the Food Sanitation Act and the Livestock Product Processing Act. This study was carried out to estimate the current standard methods of foodborne pathogens for dairy products, comparing the Livestock Products Processing Act with the Food Sanitation Act. The standard methods of foodborne pathogens for dairy products are composed by growth culture, isolation culture, and identification, however, standard methods of QIA and KFDA are different at the using of medium and inspection stage. Therefore, consolidation of risk management and risk assessment methods are regarded important to provide safe dairy products to consumer.