Gyeongsang National University, HACCP Training Program Practical Presentation

28 Hours Combining Basic Lectures and Field Practice

HACCP Training Program Practical Presentation.

[Asia Economy Yeongnam Reporting Headquarters Reporter Choi Soon-kyung] The Food Safety Management Certification Standard (HACCP) Training Program Practice Presentation and Completion Ceremony, jointly organized by the Institute of Agricultural and Food Bio Convergence Research and the Department of Animal Science at Gyeongsang National University and hosted by the Future Animal Resources Center, was held on the 23rd.

HACCP stands for Hazard Analysis and Critical Control Point, a standard that identifies and evaluates hazard factors at each stage of raw material management, manufacturing, processing, cooking, portioning, and distribution to prevent harmful substances from mixing into or contaminating food, focusing on managing these critical points.

This HACCP program, with the educational goal of "We are responsible for the safety of livestock products!", was conducted over 28 hours from April 18 to May 23, combining basic theoretical lectures on HACCP with field practice.

Twelve students completed this course: Cha Jeong-eun, Choi Ji-su, Go Soo-seong, Kim Ji-ho, Yong Seok-jun, Lee Jeong-hyun, Lee Tae-min, Jeong Da-eun, Jeon Jae-young, Je Hye-in, Jeong Seung-won, and Hwang Jeong-min.

At the HACCP training program practice presentation, the team of Choi Ji-su and Hwang Jeong-min (Department of Animal Science, majoring in Animal Material Engineering) said, "We gained a detailed understanding of HACCP prerequisite programs and their applied management systems, and it was a valuable opportunity to realize the importance of securing food safety through microbiological practice."

The team of Je Hye-in, Go Soo-seong, and Yong Seok-jun, who are about to graduate, said, "We scientifically analyzed the biological, chemical, and physical hazard factors that can occur during the manufacturing process of livestock products and acquired the basic regulations to preemptively block these hazards to supply safe products to consumers. This will be very helpful for future employment."

The director of the Future Animal Resources Center said, "This program was designed to equip participants with practical and integrated expertise on livestock product safety through HACCP theory and practical training and to help strengthen employment capabilities."

This content was produced with the assistance of AI translation services.