• Korea Trade Review
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• v.44 no.2
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• pp.63-82
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• 2019

Due to technological development in the globalized food system, quantitative problems of food supply have been solved, but food risks have expanded from problems in specific regions to global problems. In order to maximize the efficiency of agricultural production, the growth in agricultural production system, procirement of raw materials, establishment of food processing processes and establishment of food supply chain systems are required. Control of hazards requires facility and administrative efforts. In this study, we examined the role of CSR in conjunction with food safety. Food SCM is related to food safety and correlates with the food supply chain. In terms of the triple bottom line theory, CSR is correlated with SCM and it is possible to pursue food safety through corporate CSR and SCM. In this study, it is statistically confirmed that SCM and CSR are in a positive relationship. In the impact of CSR on food safety, it has been confirmed that economic responsibility and legal responsibility take precedence over environmental responsibility and social responsibility. Based on this, we can achieve food safety through SCM and CSR, and we can decide which of CSR activities can be prioritized.

• Journal of Environmental Health Sciences
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• v.42 no.6
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• pp.465-477
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• 2016

Objectives: This review examined the scientific evidence regarding the impact of climate change on food safety. Methods: The impact of climate change on food safety was assessed based on a survey of related publications reported in the past 20 years. The terms used for literature selection reflect three aspects: climate change; food; and food safety. Results: Climate change is expected to affect the key elements of food production - water and climate. These impact on food safety through many different pathways. Directly, food shortages according to the population grovoth result in a food security/food supply problem, These relationships are commonly understood. The indirect impacts include an increase in food-borne diseases and pathogens, increased mycotoxin production, and increased risk of pesticide residues in foods due to greater use of pesticides in response to warming and increased precipitation and the accompanying diseases in certain crops. Field studies and statistical and scenario analyses were performed to provide evidence. However, quantification of these relationships is still lacking. Conclusion: Adaptation measures at the local and community levels are essential since the pressures from weather and climate events may differ according to region and sector. It is recommended that we go beyond empirical observations of the association between climate change and food safety and develop more scientific explanations. We also need to explore alternative materials for bioenergy demands in order to improve sustainability.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.397-411
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• 2009

The use of local product foods and fresh-cut products, the dietitian's recognition, the required items and the quality for school foodservice was investigated to increase the consumption of high-quality agricultural products. Data from 578 elementary schools, 228 middle schools and 116 high schools were collected by school foodservice personnels in each regional Education Administration in Gyeong-gi province. The first criteria of buying food materials was reliability/safety for all school foodservice. The second criteria were the origin of the product and freshness/ripeness for elementary and middle schools and high school, respectively. The most important consideration for selecting a supplier was the quality of the material. The appearance/status of the food was the first factor for buying food materials. The origin and the seasonality were very important for buying farm products. Dietitians in Gyeong-gi province recognized the local products, and used them weekly. The advantages of using local products were the quick supply, freshness and safety. On the other hand, the disadvantages were the lack of information and the uncertainty of supply. Sixty eight percent of the subjects had experienced the high-quality agricultural products in school meals, but the frequency was low. The main reasons for not servicing high-quality agricultural products were the high cost and the lack of trust on the quality. Among fresh-cut products, seasonings and root vegetables were purchased most frequently, but leaf vegetables was 5.7% only. The purchase of fresh-cut products was not frequent, but usually satisfied. The advantages of fresh-cut products were the reduced workload and waste, but the reason for not using them were poor hygiene and the high price. The diverse supply system and the promotion of the local product foods would be necessary since the most food materials were purchased through suppliers. In addition, the problems related to the high cost and distrust should be resolved to expand the consumption of the high-quality agricultural products and the fresh-cut vegetables. The institutions for certifying the quality should be needed to increase the confidence of these products.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.3
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• pp.149-158
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• 2021

Advances in food packaging play an important role in keeping food manufacturing and food supply safe. Food packaging facilitates the storage, handling, transportation and preservation of food, and also contributes to the minimization of food waste. On the other hand, food packaging materials have high production volumes, short usage times, and accelerate the occurrence of environmental problems related to waste. The circular economy has already been introduced to pursue sustainability through resource conservation and recycling, and to reduce waste and carbon emissions. By activating an eco-friendly economic system that minimizes resource depletion and environmental pollution, reducing, reusing, recycling and redesigning the goals of the circular economy will reduce the impact of food packaging on the environment. This review focused on the safety aspects of recycled food packaging as recycling is currently considered an important means of packaging waste management. Assessing the safety of recycled packaging is very important because recycling can increase the levels of potentially hazardous chemicals in packaging and in the food after they are migrated. Various food packaging materials such as plastic, paper and cardboard, aluminum, steel, and multi-material multi-layers packaging are commonly used, but only the recycling safety of plastic food packaging materials, which is the most used and has a significant increase in post-use problem, is discussed in this review.

• Toxicological Research
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• v.33 no.3
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• pp.225-231
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• 2017

National reference standards (NRSs) for biologics are established through potency estimation by a multi-center joint study of standard materials used in the approval process for national lot release and quality control of vaccines, blood products, and other biologics. In this study, a stability evaluation was conducted to determine whether the potency of NRSs for six blood products was being maintained at a consistent level in Korea. The present study conducted real-time stability tests via in-vivo/in-vitro bioassay on NRSs for blood coagulation factor VIII concentrate (2nd standard), antithrombin concentrate, prekallikrein activator, anti-hepatitis B immunoglobulin, blood coagulation factor IX concentrate, and anti-tetanus human immunoglobulin, as well as a trend analysis using cumulative annual results. The real-time stability test results showed that the mean potency of six NRSs was all within the control limit. In the trend analysis, the potency of NRS for blood coagulation factor VIII concentrate (2nd standard) showed a decreasing trend, while the potency of all other products had been stably maintained. The present study confirmed that the mean potency of NRSs for six blood products had been stably maintained in Korea. The findings of the present study establish a foundation that can ensure the quality of NRSs for biologics in Korea, and it is expected to make a major contribution to the supply of high-quality biologics.

• Journal of Biomedical Engineering Research
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• v.44 no.5
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• pp.315-323
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• 2023

The objective of this study is to identify the selective application targets for reporting on details of supply of class 1 and 2 medical devices as part of the improvement of the reports on details of supply of medical device system, and to analyze its effectiveness. Therapeutic materials covered by health insurance and secondhand medical devices were chosen based on the transparency of health insurance coverage and the management of medical device distribution. As a result, approximately 85% of groups can be excluded from the reporting requirements compared to reporting all items under Class 1 and 2 medical devices. This is expected to enhance the efficiency of supply reporting tasks. Additionally, the information on supply details managed by the regulatory authority can be utilized for statistical analysis and periodic monitoring, serving as fundamental data for the development of medical device-related policies and research in the field of medical devices.

• International Journal of Internet, Broadcasting and Communication
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• v.11 no.3
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• pp.20-26
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• 2019

The purpose of this study is to show probability of alternate food by using edible insects through the reports (Edible insects: Future prospects for food and feed security) edited by WFO (World Food Organization). We were carried out to develop the functional meat new product using Mealworm (Tenebrio molitor lavare) and Chicken breast. People's interest to the healthy, low-calories food is growing up, the Foodservice industry is developing and making Functional food, which helps to a sale strategy. Insects have played an important role as human food throughout history, especially in Africa, Asia and Latin America. A rapid increase in the human population is expected in the second half of the 21 century, which will lead to lower availability of food, especially animal protein As the problem of food supply and demand has come to the fore with climate change, Food and Agriculture Organization of the United Nations (FAO) has noticed edible insects as future food resources in order to prepare against the shortage of protein source. Recently consumers, especially patients have doubts about safety of raw materials for food. To overcome these limitations, I propose an enteral nutrition formula using edible insects as a raw material.

• Food Science and Industry
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• v.50 no.2
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• pp.60-73
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• 2017

Recently, the whole world is facing an unprecedented moment of opportunity, so-called The Fourth Industrial Revolution. As emphasized in the World Economic Forum held in January of 2016 at Davos, the Fourth Industrial Revolution is not merely a changes of technological devices. The fundamental of the revolution is new, innovative, and visionary business models which change the whole systems dramatically. One of the greatest challenges is to feed an expected population of 9 billion by 2050 in a impactful way. The system should be sustainable as well as beneficial in improving the lives of people in the food chain along with the ecological health of environment. The technological advances of the Fourth Industrial Revolution are expected to improve our food system. The smart farm technology such as precision planting and irrigation techniques will improve the yields of food materials. The smart food transportation and logistics systems will substantially improve the safety and human nutrition. The adaptation the Fourth Industrial Revolution technology will induce the smart supply chains, smart production, and smart products in food industry due to its flexibility and standardization. This will lead the manufactures to adapt to customers' changing product specifications and traceable services in a timely manner.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1535-1544
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• 2010

This study was conducted to evaluate the sanitation management practices in food manufacturing companies that supply food and food ingredients to school foodservice operations. Subjects consisted of 34 food manufacturing factories located in the Daegu and Gyeongbuk areas. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for factory sanitation performance was 4.72. Scores for perceived sanitation management performance in the factories were as follows: management of material (4.90); personal hygiene (4.78); management of work (4.71); management of workplace and vicinity (4.68); and food and raw material transportation (4.67). Participating companies that had HACCP certification programs scored high on the following sanitation inspection items: washing and sanitation guides, adequate equipment for correct hand washing, and sanitation of raw material delivery vans. The mean frequency for employee sanitation education was 2.8 times per month. Factory managers believed that their sanitation management programs kept their food safe and that the food was produced and delivered with a high degree of safety. However, they thought that food sanitation standardization was needed in order to supply high-quality and safe food items. In terms of traceability, 58.8% of the raw materials were traceable and 61.8% of the manufactured products were traceable. Sanitation management performance scores for the participating food manufacturing companies were high, although the soybean sprouts processing companies had comparatively low scores. Management reinforcement of employee sanitation education and a sense of duty and pride among factory employees will promote adequate and appropriate sanitation management performance for food safety and quality in factories that supply food and ingredients to school foodservice operations.

• Journal of Food Hygiene and Safety
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• v.19 no.4
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• pp.185-192
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• 2004

Generic HACCP models for bakery products may help HACCP implementation at the wholesale bakery production lines easier. When baking, the internal temperature of bakery products went up to $85^{\circ}C$, which resulted in gelatinization of starch. Considering the characteristics of bakery products, general sanitation control procedures are the main target tool to keep bakery products safe. Monitoring of pathogenic microorganisms at bakery plant environment including production lines was carried out. At the wholesale bakery environment pathogenic microorganisms were detected. It gave a clue that general sanitation control procedures should be implemented for safe bakery products supply. Hazard analysis of raw materials and processing of bakery products, and determination of critical control points and critical limits at the wholesale bakeries lead to present generic model of bakery product HACCP plan. CCPs for the wholesale bakery products may be applied and modified for the implementation of HACCP plan at the wholesale bakery plant.