Reanalysis using the US Food and Drug Administration Hazard Analysis method was performed to evaluate the effectiveness of the current Critical Control Point (CCP) configuration for non-thermal processes such as meat packaging plants and butcher shops. During non-heat treatment processing without the process of removing or reducing contaminated microorganisms, it is necessary to set and control the incoming material inspection step with the CCP since this step is essential to prevent the inflow of contaminants through incoming materials. The temperature control of the final product storage refrigerated room can be managed by the prerequisite program. However, the CCP setting of the refrigerated room prior to shipment of the meat packaging plant in which the cold chain system should be maintained in the following distribution stage is recognized. It is not an effective method to install a metal detector and manage it with CCP for metal hazard control. Improving hygienic cleaning guidelines and enhancing hygiene training are proactive and effective measures against metal particle contamination.

PURPOSES : The impact performance of flexible barrier system such as structural response, vehicular motion and occupant safety vary depending on the impact point. Thus, to properly evaluate the performance of a flexible barrier system, impact should be made to a point which will lead to the worst possible results. This point is called the Critical Impact Point (CIP). This paper presents the way to determine the CIP for a SB2 class flexible barrier system which is consisted of Thrie-Beam rail and circular hollow tube post of 2m span. METHODS: Barrier VII simulations were made for impact points; Case 1 at a post, Case 2 at 1/3 span downstream from a post, Case 3 at middle of the span, Case 4 at 2/3 span downstream from a post. For the structural performance (deflections), impact simulation of 8000kg-65km/h-15degree was used, and for vehicle motion and occupant safety, simulation of 1300kg-80km/h-20degree impact was made and analysed. RESULTS: Case 1 gave the largest dynamic deflection of 75.72cm and also gave the largest snag value of 44.3cm. Occupant safety and exit angle of the vehicle after the impact were not sensitive to the impact point and were all below the allowable limit. CONCLUSIONS : For the SB2 class flexible barrier system's CIP can be regarded as a post which is sufficiently away from the end of Length of Need in order to avoid the end-effect of the barrier system. It can be more economic in the long run because the normal concrete pavement material is likely to cost more due to higher probability of maintenance and repair and higher social cost due to traffic accident, etc.

본 연구는 음식점을 대상으로 QMRA의 개념을 적용한 HACCP 전산프로그램을 개발하고 이를 음식점내의 HACCP에 준한 위생관리 수단으로 이용, 최종 음식의 미생물 오염 수준을 예측하여 배식되는 음식의 미생물적 안전성을 확보하여 식중독 사고를 미연에 방지할 수 있는 방법을 모색하였다. QMRA-HACCP 전산프로그램의 개발을 위하여 메뉴를 그룹화하고, 위해분석, 중요관리점의 설정, 관리기준 설정, 모니터링 방법의 설정, 수정조치의 확립 및 기록유지시스템의 확립과 같은 HACCP의 기본적인 7원칙에 의거하여 HACCP 플랜을 개발하였다. 본 QMRA-HACCP 전산프로그램은 일일점검 작업 DB, 정기정검 DB, DAQ DB 및 Rule DB 등 데이터베이스 파일을 보유하여 최종 음식의 미생물 오염 수준을 예측할 수 있으며, 데이터베이스 파일은 수정·보완할 수 있다. 또한 MS Excel의 DB 관리 능력과 MS VBA(Visual Basic Application)을 이용한 프로그램으로 Window에서 사용자가 쉽고 편리하게 이용할 수 있도록 고안되었으며, 가시적인 관리가 수월하다. 모델 음식점을 통하여 선정된 9가지 메뉴에 대하여 개발된 QMRAHACCP 전산프로그램을 이용, 최종 제품의 미생물 오염 수준을 추정하였으며, 추정된 결과를 바탕으로 민감도 분석과 시나리오 분석을 통하여 중요관리점 및 CL을 선정하였다. 본 연구를 통하여 제시된 Generic HACCP 모델은 일반적인 음식점에서 사용할 수 있도록 비교적 간단하게 계획되어 있으므로 실제 음식점에서 일어날 수 있는 모든 위해를 통제할 수는 없다. 그러므로 각 음식점의 작업 현실에 맞도록 재구성하여 적용하는 것이 바람직하다고 사료된다. 또한 개발된 QMRA-HACCP 전산 프로그램을 다양한 음식에 적용하여 그 효과를 검증하는 후속 연구 및 표준레시피 데이터 화일의 지속적인 보완이 필요하겠으며, 다른 음식점에서 QMRA-HACCP 전산프로그램을 이용하여 위생관리를 수행하고, 동시에 미생물적 평가를 병행하여 각 결과간의 상관성을 규명하여 개발된 프로그램의 효율성과 정확성을 재확인하는 연구가 실행되어야 할 것이다.

스페이스 프레임 구조물은 연속체 쉘 구조물의 원리를 이용하여 매우 넓은 공간을 효과적 으로 덮을 수 있는 구조물이지만 뜀좌굴 및 분기좌굴 등과 같은 불안정거동은 돔형 구조물에서는 더욱 복잡하게 나타난다. 또한 붕괴메커니즘의 이론적 연구와 실험적 연구결과들 사이에서도 많은 차이를 보인다. 본 논문에서는 미적 효과가 크며 단층의 대공간을 확보하기에 적합한 돔형 공간 구조물의 구조 불안정 특성을 접선강성방정식을 이용하여 비선형 증분해석을 수행하고, Rise-span(μ)비 및 하중모드(RL)에 따른 임계점과 분기점의 특성을 돔형 공간구조물의 예제를 통해 고찰하였다. 여기서 불안정점은 증분해석과정을 통해서 예측할 수 있었으며, 예제에서 낮은 μ에서는 전체좌굴이, 높은 μ의 경우는 절점좌굴이 지배적이며, 낮은 RL에서 정점좌굴이, 높은 RL에서는 전체좌굴이 지배적이고, 전체좌굴이 나타나는 경우, 분기좌굴하중은 완전형상의 극한점좌굴하중의 약 50%에서 70%의 분포를 보였다.

This study was performed to investigate the changes of amount of S. typhimurium during cooking processes using pork and japchae (a Korean food which is made from meat, vegetables and noodles), and to support a practical application to develop a hazard analysis critical control point (HACCP) model. The pork was purchased in a retail shop, cut (0.5 cm × 10 cm × 10 cm, 25 g), tested for Salmonella contamination (results : negative), inoculated with S. typhimurium (10^7 CFU/g), then treated in various conditions related to cooking. After thawing for 24 hours in various conditions, the number of S. typhimurium was increased to 10^(10) CFU/g at a refrigerated temperature (4-10℃), and to 10^(21) CFU/g at room temperature (22-29℃). After thawing in a microwave oven for 40 seconds, the number of S. typhimurium increased to l0^8 CFU/g. During the thawing period, the number of S. typhimurium increased over time. At the refrigerated temperature, the number of the bacteria was 10^(10) CFU/g after 24 hours, 10^(13) CFU/g after 48 hours, and 10^(20) CFU/g after 72 hours. At room temperature the number of bacteria reached 10^(11) CFU/g in 2 hours, 10^(15) CFU/g in 4 hours, 10^(16) CFU/g in 8 hours, 10^(18) CFU/ g in 12 hours, and 10^(21) CFU/g in 24 hours. After cooking in a frying pan (150±7℃) for 3 minutes, the bacterial count was 10^6 CFU/g. After cooking in hot water for 20 minutes, the bacterial count was 10^7 CFU/g at 60℃, 10^6 CFU/g at 63℃, and 10⁴ CFU/g at 65℃. The fried pork was mi×ed with cooked vegetables, noodles, sesame oil, sesame seeds, and seasonings to make Korean japchae. This process took 10±2 minutes. The bacterial count in the japchae increased to 10^7 CFU/g from the count of 10^6 CFU/g of the fried pork before it was mixed with the other ingredients. These results indicate that the amount of S. typhimurium is effected by various different cooking processes. This study can suggest that pork should be cooked in water at over 65℃ for 20 minutes in order to prevent food poisoning, if the pork is contaminated with S. typhimurium. The presence of S. typhimurium in the raw pork is identified in an HA for japchae, and the primary CCP for japchae is inadequate cooking (cooking method and time/temperature). We need to standardize time-temperature-size and amount of pork in cooking japchae, because pork is usually cooked in ordinary frying pans when we make this food.

Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforma. The results of the study are summarized as follows : time-temperature control management was needed because timetemperature abuse more than 8 hours at dangerous temperature zone (5-60℃) was observed from pre-preperation to distribution phase; Poor sanitary practices of employees were observed in hand washing and using disposable gloves; Microbiological analysis results of equipments and utensils showed possible cross-contamination risks when foods were contacted with them; Kim Pab needed thorough quality control because it included various mixed ingredients of cooked and uncooked and had many apportunities of cross-contamination either by equipments or hands through whole production processes.

가돌리늄박막의 큐리온도를 비저항의 온도에 따른 변화를 측정함으로써 결정하였다. 이비저항 실험치에서 구한 큐리온도의 값은 기존의 자화도에서 구한 큐리 온도값과 잘 일치함을 보여준다. 또한 박막의 큐리온도 실험값들은 얇은 박막일수록 큐리온도가 낮아지는 두께에 따른 변화를 잘 보여주고 있다. 유한 축척이론에 의한 분석에서 임계지수 λ 는 0.82 ± 0.15가 나왔으며 이 값은 이론치인 1.48과 일치하지 않는다. 이 사실은 다른 많은 실험에서 확인한 바와 일치하고 있다.

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Korean soups (Galbitang, Sullungtang, Jangkuk) prepared at Korean restaurants. Cooked foods were sometimes held at room temperature long enough to permit multiplication of bacteria that might have been present. This was confirmed by the finding of large numbers of aerobic mesophilic colonies (106) in samples of such foods after handling and holding for several hours before served. These bacteria decreased down to 101~102 while the contaminated Tang were served. And internal temperature of Tang served was approximately 70℃. Critical control points identified were, pre-preparation, handling after cooking and holding on display. Guidelines were suggested for effective quality control of Tang (Korean soups) production. Handlers of these foods need to be informed of the hazards and appropriate preventive measures.