Developing Internal Safety Guidelines for Food-service Franchise Businesses: Based on Franchise Operation Systems and Safety at Industrial Sites

( Park J. M. ),( H. M. Cho ),( J. W. Hong ),( S. Y. Ghim ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2020 강원 농업생명환경연구 Vol.32 No.2

Ethics management has become an important consideration in the growth of companies and stable growth of the global food market. In this case, failures in franchise food safety management may cause major accidents or microbial outbreak, which negatively impact the country’s global image and the expansion of the service-based food industry. Therefore, this study proposes the prerequisites for development of internal-food safety management guidelines, optimized for franchise corporations that have been expanding in the changing environment of the South Korean food industry. Franchise systems have discriminant traits, unlike traditional food manufacturing businesses or general independent food service stores: unique operating systems and processing environments, inconsistent manufacturing sources, multiple supply chains, inconsistent manufacturing processes. Therefore, these corporations’ internal food safety management guidelines should reflect such unique characteristics. Accordingly, the following should be considered for systematic internal food safety guidelines in franchise corporations: First, food safety management certificates should not concentrate on individual franchisee stores, but should be applied to entire franchisor operating systems (corresponding to franchise headquarters), enabling consistent quality and sustainable management of restaurant franchises. Second, comparative analysis revealing differences between traditional food manufacturing and restaurant franchise environments are required, based on which risk management measures should be developed for franchise-specific work environments. Third, due to its unique managerial characteristics, various entities are related to franchise operations’ businesses; hence, cooperation among entities is paramount and directions for multilateral cooperation should be considered. Fourth, for successful multilateral cooperation, the social system such as government regulation or corporate structure should clearly define the scope of responsibility of the parties involved in the franchise operation.

Changes in Nutrition of Adult's Favorite Foods of High calorie, Low-nutritive Foods

LEE, Jaemin Korea FoodHealth Convergence Association 2020 식품보건융합연구 (KJFHC) Vol.6 No.3

This study analyzed in nutrient contents changes of adult's favorite foods between March 2019 and July 2020 after policy implementation nutrient-poor foods based on special act on safety control of adult's dietary life in Korea. Among adult's favorite foods manufactured or sold in 2020 as well as 2019, calories and key nutrients in breads, ice creams and pizzas were improved in comparison to those in the other food groups. However, most of the changes in calories or key nutrient contents exist. The newly introduced candies, breads showed slightly greater improvements in calories and key nutrient contents than in 2019. On the other hand, some negative changes were found in newly introduced chocolates in comparison to previous ones. Overall, policy implementation on foods seemed to induce changes in nutrient contents of adult's favorite foods. In particular, nutrition education is reported to have a positive impact on adult's frequency and preference for processed foods, and more systematic and continuous nutrition education measures should be devised to help adult as consumers selectively purchase healthy foods. This research is meaningful in that it is the first study to analyze the quality changes of adult's favorite foods since the high-calorie and low-nutrient food management policy.

Theoretical Migration Estimation of Acetaldehyde and Butyraldehyde from Polyethylene Terephthalate (PET) into Fermented Food Simulants

Lee, Daeun,Jeon, Hyunpyo,Kim, Sanghun Korean Society of Environmental Health 2016 한국환경보건학회지 Vol.42 No.3

Objectives: Materials coming into contact with food may result in the migration of chemical substances into the food. To protect consumers from exposure, Regulation (EU) No. 10/2011 specifies the use of standard migration tests. Polyethylene terephthalate (PET), widely used for food packaging materials, has drawn the attention of researchers because unwanted migration of PET into food might occur when consumers reuse packaging material. The aim of this study was to predict and develop a migration model for two components, acetaldehyde and butyraldehyde in PET, into food simulants under conditions of changing pH and solvents, such as those observed in fermented foods like kimchi or sauerkraut. Methods: Using a migration model based on Fick's second law of diffusion in one dimension, the migration of acetaldehyde and butyraldehyde from PET into a simulant of fermented food at $20^{\circ}C$ over 10 days was evaluated. The simulant for fermented food was modelled as 10% ethanol for three days, followed by 3% acetic acid for seven days. Results: The migration of acetaldehyde into the 10% ethanol was 0.36 times that of a simulated fermented food system, while that of butyraldehyde was 1.34 times greater. These results may have been influenced by the chemical interactions among the migrants, polymers and simulants, as well as by the solubilities of the migrants in polymers and simulants. Conclusion: Because food simulants have a limited capacity to mimic real food systems under the current migration model, an appropriate simulant and migration test should be considered in the case of increasing acidity. Furthermore, since the accuracy of the worst-case estimation of migration predicted by the current model is severely limited under changing food conditions, food simulants and their interactions should be further investigated with respect to conservative migration modelling.

가공식품에 대한 이력추적관리번호 부여체계의 표준화 방안

최준호 한국식품위생안전성학회 2012 한국식품위생안전성학회지 Vol.27 No.2

Facing a number of global food-related accidents, the concept and system for food traceability have been designed and introduced in many countries to manage the food-safety risks. To connect and harmonize the various food traceability-information in food traceability system according to the food supply chain, the coding system of identification-number for food-traceability has to be standardized. The GTIN (Global Trade Item Number) barcode system which has been globally standardized and implemented, is reviewed with the mandatory food-labeling regulation in expiration date of processed foods. The integration of GTIN-13 bar-code system for food-traceability is a crucial factor to expand its function in the food-related industrial areas. In this literature, the standard coding system of identification-number for food-traceability is proposed with 20 digit coding number which is combined with GTIN-13 bar-code (13 digit), expiration date (6 digit), and additional classification code (1 digit). This proposed standard coding system for identification-number has a several advantages in application for prohibiting the sale of hazard goods, food-recall, and inquiring food traceability-information. And also, this proposed coding system could enhance the food traceability system by communicating and harmonizing the information with the national network such as UNI-PASS and electronic Tax-invoice system. For the global application, the identification-number for food-traceability needs to be cooperated with the upcoming global standards such as GTIN-128 bar-code and GS1 DataBar.

Selection of key foods for the systematic management of a food and nutrient composition database

Jee-Seon Shim,Jung-Sug Lee,Ki Nam Kim,Hyun Sook Lee,Hye Young Kim,Moon-Jeong Chang 한국영양학회 2017 Nutrition Research and Practice Vol.11 No.6

BACKGROUND/OBJECTIVES: Food composition databases are necessary for assessing dietary intakes. Developing and maintaining a high quality database is difficult because of the high cost of analyzing nutrient profiles and the recent fast-changing food marketplace. Thus, priorities have to be set for developing and updating the database. We aimed to identify key foods in the Korean diet to set priorities for future analysis of foods. SUBJECTS/METHODS: The food consumption data of the Korea National Health and Nutrition Examination Surveys 2013-2014 were used. We modified the US Department of Agriculture’s key food approach. First, major foods were analyzed, contributing to 75%, 80%, 85%, or 90% of each nutrient intake. Second, the cumulative contributions to nutrient intakes were compared before and after excluding the foods least commonly consumed by individuals. Third, total nutrient score for each food was calculated by summing all percent contributions times 100 for nutrients. To set priorities among the foods in the list, we sorted the score in descending order and then compared total percent contributions of foods, within the 100, 90, 85, 80, and 75 percentiles of the list. Finally, we selected the minimum list of foods contributing to at least 90% of the key nutrient intake as key items for analysis. RESULTS: Among the 1,575 foods consumed by individuals, 456 were selected as key foods. Those foods were chosen as items above the 80 percentile of the total nutrient score, among the foods contributing at least 85% of any nutrient intake. On an average, the selected key foods contributed to more than 90% of key nutrient intake. CONCLUSIONS: In total, 456 foods, contributing at least 90% of the key nutrient intake, were selected as key foods. This approach to select a minimum list of key foods will be helpful for systematically updating and revising food composition databases.

업사이클링 푸드와 인공지능의 추천이 구매의도에 미치는 영향: 소비자 신뢰와 식품 수용의도의 연속 매개효과를 중심으로

서주원,이지혜,이정규 한국생산성학회 2023 生産性論集 Vol.37 No.1

Food upcycling, the processing of recreating foods with leftovers that are still edible but generally discarded, is drawing attention. Many firms and government organizations make efforts to promote upcycled foods to encourage more consumptions because it may become the ultimate solution to prevent food waste problems. However, few studies so far have discussed how to overcome consumers’ fear of consuming novel categories of foods and enhance consumers’ acceptance of such foods. Related to this issue, the study proposes that recommendation with artificial intelligence(A.I.) can increase consumers’ trust, which positively affects consumers’ purchase intentions of upcycled foods. The study finds the interaction effect between the food types and the types of recommendation agents on purchase intentions. Specifically, consumers show higher purchase intentions for upcycled foods than conventional foods when A.I. algorithms recommended upcycled foods instead of human experts. The study also reveals that consumer trust and food acceptance intention serially mediates the influence of the interaction effect of the food types and the types of recommendation agents on purchase intention. Important theoretical and practical implications for marketers in the food industries are discussed.

The Impacts of Modernization Towards Ethnic Food Practices

Juliana Langgat,Noor Fzlinda Fabeil,Khairul Hanim Pazim,Kamarul Mizal Marzuki,Mohd Irwan Dahnil,Aizul Azri Azizan 한국문화관광학회 2015 문화관광연구 Vol.17 No.1

Food modernization has become a key issue in maintaining local food traditions of a particular ethnic food. Current modernization has led to ethnic food increasingly lost to the ages. New generation of a particular ethnic does not know how to prepare their traditional ethnic foods. There do also some of the generation not know their own ethnic food traditions and never eat and taste them. With a variety of foods available in the market such as those offered by the food service industry, generation now prefer to enjoy fast food that in line with the current modernization rather than the traditional food. Therefore, this study was undertaken to examine the impacts of modernization of food towards ethnic practices. By using respondents from the three main ethnic natives group in Sarawak, the study found that most of these ethnic received a very large impact on the modernization of their traditional food. The implications of these findings for the impacts of modernization are discussed. This study contributes to the literature by expanding the ethnic food gastronomy in Malaysia.

신기술이용 식품첨가물 국내 · 외 심사 현황 및 전망

이진규(Jin-Kyu Rhee) 한국식품과학회 2019 식품과학과 산업 Vol.52 No.2

새로운 식품원료 · 첨가물에 대한 산업 활성화를 위한 대표적 사례는 미국의 GRAS 제도이다. GRAS제도의 가장 큰 특징은 FDA의 승인을 반드시 거치지 않더라도 전문 심의위원회(사설)의 검토를 거쳐 안전한 식품으로의 사용이 가능하다고 판단되는 경우 이를 제조 · 판매가 가능한 구조이다. 그러나, 이러한 GRAS 제도는 식품으로의 사용에 따라 발생할 수 있는 모든 책임을 제조사가 가져가는 구조임을 감안할 때, 현실적으로 국내의 식약처 중심의 안전성 심사 및 관리 체계에서는 도입하는데 현실적인 어려움이 있다. 유럽 Novel Food의 경우는 상대적으로 이러한 국내 환경과 유사하므로 유럽 법규 현황에 대한 세부적인 선행 사례 분석이 유의미할 것으로 기대할 수 있다. 전술한 바와 같이 중국의 신식품원료 심사제도는 유럽의 Novel Food 제도와 기본적 철학면에서는 운영에 있어 유사한 부분이 보이나, 자국 내 지정된 시험평가 기관에서 직접 평가한 결과만을 심사 검토의 기준 자료만으로 채택하고 있어 한국 국내 관련 산업의 활성화와 해외로의 진출을 지향하며 작성하게 된 본 지의 취지와 격차가 크다고 분석하였다. 마찬가지로 일본의 사례는 위해성 심사의 주관을 경제산업성이 맡고 있으면서, 경제산업성 산하의 독립행정법인인 제품평가반기술기구(NITE)의 사전심사 기능 부여라는 분권화를 주된 특징으로 채택하고 있어 정부 주도의 한국내 심사제도의 개선을 위해 제도적인 측면에서 참고할 부분의 발굴이 용이치 않다고 사료되었다. 이러한 사유로 유럽과 미국의 현행 법규에 한정하여 비교하면 아래와 같다(표 3). 미국 · 유럽 · 한국의 신규 식품소재의 인허가 심사 체계는 1) 기존 등록된 식품원료 · 첨가물과의 동등 규격 여부에 대한 유권해석, 2) 새로운 식품첨가물인 경우 제품의 안전성심사, 3) 식품 제조 관리 기준에 따른 생산 인허가의 3단계 과정을 거쳐서 진행이 되며, 각국별 기준은 다소 차이가 있어도 기본적인 심사의 절차 및 소요기간은 큰 차이가 없다. 그러나 제조의 과정에 유전자변형미생물 자체 혹은 이를 이용하여 제조된 효소제 등을 사용할 경우, 미국의 GRAS 제도의 경우는 별도의 심사가 아닌 제품의 GRAS 심사의 과정 중에 모두 포함되어 안전성을 심사하는 것과 달리, 유럽 · 한국의 경우는 제품에 대한 안전성 심사 이외에 미생물과 효소제에 대한 별도의 안전성 심사가 선행되어야 한다. 그러나 유럽 Novel Food의 경우는 제조 과정 중 사용되는 유전자변형미생물의 경우 밀폐환경이용(contained use) 여부에 따른 완화된 법규 및 별도의 효소 · 균주의 positive list 제도를 운영하고 있어, 국내와는 실질적으로 새로운 식품첨가물의 산업화를 위한 소요 일정, 비용이 매우 간소화 되어 있음을 확인할 수 있다(Kim, 2014) In the past, food additives were classified and managed as chemical synthetic and natural additives according to the manufacturing process, but it was difficult to confirm the purpose or function of food additives. CODEX, an international standard, classifies food additives according to their practical use, based on scientific evidence on the technical effects of food additives, instead of classifying them as synthetic or natural. Therefore, very recently, the food additive standards in Korea have been completely revised in accordance with these global trends. Currently, the classification system of food additives is divided into 31 uses to specify their functions and purposes instead of manufacturing methods. Newer revision of the legislative framework for defining and expanding the scope of the Act as an enlarged area is required. Competition for preempting new food products based on bio-based technology is very fierce in order to enhance the safety of domestic people and maximize the economic profit of their own countries. In this age of infinite competition, it is very urgent to revise or supplement the current regulations in order to revitalize the domestic food industry and enhance national competitiveness through the development of food additives using new biotechnology. In this report, current laws on domestic food ingredients, food additives and manufacturing methods, and a comparison of domestic and foreign advanced countries’ regulations and countermeasures strategies were reviewed to improve national competitiveness of domestic advanced biotechnology-based food additives industry.

식품선택동기와 유기농식품 선택

유소이,윤하영 한국산업경제학회 2009 산업경제연구 Vol.22 No.6

본 연구는 유기농식품에 대한 소비자의 선택행동에 있어서 Steptoe 등이 개발한 식품선택 동기(예방지향적 동기, 촉진지향적 동기, 가격 중요성 지각)의 영향력을 파악하고자 하였다. 또한 친환경 생산방식에 대한 소비자의 프리미엄 지불의사와 친환경소비행동에 대한 소비자의 관심이 식품선택 동기와 유기농식품선택에 어떠한 관련성이 있는 가를 설명하였다. 연구결과 첫째, 친환경적 생산방식에 대한 소비자의 프리미엄 지불의사는 예방지향적 동기(건강관심, 체중조절, 천연성분, 윤리적 관심)와 촉진지향적 동기(편의성, 기분, 감각적 소구, 친숙성)에 유의한 영향요인으로 나타났다. 둘째, 예방지향적 동기 중 건강관심과 윤리적 관심은 친환경 소비행동을 통해 간접적으로 유기농식품선택에 영향을 미치고 있으며, 그 밖에 건강관심은 직접적으로 유기농식품 선택에 영향을 미치는 것으로 나타났다. 반면 촉진지향적 동기 중에서는 친숙성만이 유기농식품 선택에 유의한 영향을 미치는 것으로 나타났다. 본 연구는 식품선택에 있어서 중요한 요인으로 간주되는 식품선택 동기의 영향력을 파악함으로써 어떠한 요인들이 구체적으로 유기농식품선택에 영향을 주는가를 설명하여 식품선택행동에 관한 특정 선택 동기들의 중요성을 파악하였다는 검에서 의미를 찾을 수 있을 것이다. This study was intended to explain the consumer choice of organic food and the influencing factors such as food motives developed by Steptoe st al., willingness to pay premium for environment friendly way of production, and environment friendly consumption behavior. The results of this study were as follows: 1) All food motives were found to be significantly influenced by consumer willingness to pay premium for environment friendly way of production. 2) The health concern and the ethical concern among prevention oriented motives were found to influence to the choice of organic food via environment friendly consumption behavior. In addition, familiarity of food among promotion oriented motives was found to significantly influence to the choice of organic food. Conclusively, this study might suggest that the food choice motives would be important factors for the choice of organic food via environment friendly consumption behavior. Thus, the related food industry should consider the psychological factors such as food choice motives and consumer concern for environment to establish marketing strategies for increasing the organic food consumption.

2019년 충남지역에서 발생한 식중독 현황과 원인분석

이현아(Hyunah Lee),남해성(Hae-Sung Nam),최지혜(Jihye Choi),박성민(Seongmin Park),박종진(Jongjin Park),김현민(Hyeonmin Kim),천영희(Younghee Cheon),박준혁(Junhyuk Park) 한국환경보건학회 2020 한국환경보건학회지 Vol.46 No.2

Objectives: This study was performed to analyze cases of food poisoning outbreaks reported in Chungcheongnam-do Province in 2019 and report it as effective data for preventing food poisoning in the future. Methods: Food poisoning outbreaks were analyzed to detect virus, bacteria, and protozoa according to the Manual for Detection of Foodborne Pathogens in Outbreaks to clarify the causes of food poisoning that occurred in Chungcheongnam-do Province in 2019. Results: Among the 79 cases of food poisoning outbreaks, 59 cases (74.7%) were in general restaurants, 15 cases (19.0%) in food service institutions, three cases at banquets, and two cases in take-out food. The 42 cases at general seafood restaurants made up the majority of food poisoning in Chungcheongnam-do. Food poisoning pathogens were shown in 13 cases (86.7%) out of the 15 cases at food service institutions, and 10 cases were related to Norovirus. Among the 79 cases, food-borne pathogens were identified in 35 cases of outbreaks, accounting for 44.3%. The confirmed pathogens were as follows: bacteria (24 cases), Norovirus (12 cases) and Kudoa septempunctata. (five cases). The food-borne bacteria were pathogenic E. coli (12 cases), Staphylococcus aureus (six cases), Salmonella spp. (two cases), Campylobacter jejuni, Bacillus cereus, Clostridium perfringens, and Vibrio parahaemolyticus (one case). Conclusions: To prevent food poisoning, it is necessary to analyze regional characteristics and environments and to hold a campaign for the prevention of food poisoning based on that analysis. In addition, when food poisoning occurs, the results of analyzing its cause and spread based on accurate epidemiological survey need to be shared.