[시사코리아=최효정 기자]
Korea Food Safety Management Certification Board (President Han Sang-bae, Haecop Certification Board) participated in the 2024 Korea Food Hygiene and Safety Society regular academic conference held at the Haevichi Hotel in Jeju on Thursday, November 21st and conducted ‘research on safety management technology for a sustainable future food industry’. ‘ A division was operated under the theme.
HACCP Certification has been participating in the Korean Society of Food Hygiene and Safety for three consecutive years, and in this section, HACCP Certification Business Director Hong Jin-hwan served as moderator, and R&D Division Director Kim Dong-ju, Team Leader Lee Seon-yong, and Team Leader Son Young-hoon participated as speakers.
On the subject of research on improving HACCP management standards (heating/disinfection) in response to changes in the food environment, Team Leader Lee Seon-yong of HACPS Certification provides information on the current status of HACCP management standards (critical control point processes and limit standards, etc.) for ready-to-eat food (lunch box) manufacturers and biological hazards such as food poisoning bacteria. The results of control effectiveness verification (critical control point effectiveness verification, etc.) were shared. Through this, it was necessary to periodically reexamine HACSUB management standards, and the need for improved HACOP management plans according to changes in the food consumption environment was announced.
Next, on the same topic, Director Kim Dong-ju shared the results of analyzing the effect of controlling microorganisms such as indicator bacteria by conditions such as whether to rinse before disinfection, concentration of chlorine-based disinfectant, and disinfection time to improve the management standards for pickled cabbage (non-heated). We presented management standards that can be used by food manufacturers applying non-heated disinfection and rinsing processes for cabbage, etc.
Team leader Son Young-hoon talked about customized hazard analysis services based on public data, and mentioned that hundreds of tests must be performed when manufacturers currently applying the HACPS system conduct hazard analysis, and that there may be an economic cost burden on the company’s side. did. To solve the problems faced in this industry, an online hazard analysis service was developed, and major service contents and future plans, including the development status of the service, were announced.
Meanwhile, Director Sangbae Han of HACCP Certification Institute received the Achievement Award from the Korean Society of Food Hygiene and Safety in recognition of his significant contribution to the development of the domestic food safety industry. After the presentation and Q&A, Director Kim Tae-woong of the International Business Education Headquarters also introduced the credit certification system education project being promoted by the Haessop Certification Center to provide professional Haesop education to food-related students.
HACCP Certification Board operated a division with contents such as sharing the latest issues related to food safety and the results of HAACPS KST’s projects at four academic conferences, including this year’s 2024 Korean Society of Food Hygiene and Safety.
Hong Jin-hwan, director of the certification business, said, “Haccop Certification Institute is continuously working on management measures that reflect changes in the food consumption environment and measures to reduce the burden on companies through customized services based on public data.” He added, “Even in 2025, various food products, including hygiene and nutrition, will be available.” “We plan to continuously share information related to food safety by participating in academic conferences in the field.”
