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KMID : 1024420120160020113
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Food Engineering Progress
2012 Volume.16 No. 2 p.113 ~ p.121
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Development of a Computer-Assisted Quantitative Microbial Risk Assessment (QMRA) - Hazard Analysis and Critical Control Point (HACCP) Program for Food Safety in Restaurant
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Lee Seong-Ju
Lee Kwang-Geun
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Abstract
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This study was carried out to develop the QMRA-HACCP program for a quantitative technique to predict contamination levels and perform sensitivity and scenario analyses in restaurants. This study consisted of two part: the establishment stage of the QMRA-HACCP system and the development stage of a QMRA-HACCP program. Establishment stage includes the methodology to develop HACCP plans, the identification of exposure occasions and the complementation of database file. The QMRA-HACCP program has been developed based on visual basic application (VBA). The program has been coded according to steps of exposure assessment. The object linking an embedding (OLE) Excel automation method for automatic data processing is used in this program, which is a kind of programming technique for the Excel control. The performance test on the basis of collected data has been carried out by using the developed program. In the results of performance test, it was revealed that the efficiency of implementation of HACCP plan is increased by using the developed program.
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KEYWORD
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qantitative microbial risk assessment, HACCP, visual basic application, object linking an embedding
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