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작성자,작성일,첨부파일,조회수로 작성된 표
Safety Regulations for Sashimi to Be Made
작성자	Department of External Cooperation	작성일	2017-01-09
조회수	433

작성자,작성일,첨부파일,조회수로 작성된 표
Safety Regulations for Sashimi to Be Made
	Department of External Cooperation		2017-01-09		433

    
            Safety Regulations for Sashimi to Be Made

            - PKNU supports HACCP system
The first food safety regulations for sashimi, sliced raw fish, is to be established by the Korea Institute Food Safety Management Accreditation (KIFSMA) in cooperation with Pukyong National University.

                        △ Kim Chang-su, Head of the Industry-University Cooperation Foundation of PKNU (right) and Oh Hye-young, Chief executive of KIFSMA (left)
                    
            For now there is no safety standards for sliced raw fish, except for frozen seafood under the Hazard Analysis and Critical Control Point (HACCP) by KIFSMA.
PKNU, supported by KIFSMA, named Professor Cho Young-je of the Department of Food Science & Technology as the head of the research team on hazard analysis and management standard of sashimi.
For over ten years, Professor Cho has run a sashimi specialist course for non-experts. It’s the one and the only course provided in the country in relation to sliced raw fish.
He is planning to propose management standards for hazards in raw fish products, for example vibrio, as well as for hygienic conditions in the kitchen and fish tank, to prevent spread of infectious disease such as cholera and septicemia.
After his team and PKNU provide the research result on the safety management standards, KIFSMA will issue practical regulations for sashimi regarding its process of distribution and preparation.  

            The head of the Industry-University Cooperation Foundation of PKNU Kim Chang-su and the chief executive of KIFSMA Oh Hye-young had a meeting on September 23 at Room 509, Hanmir Building, Yongdang Campus, to sign MOU for technical support.
Kim said, “I hope the people feel safe about eating sliced raw fish with the establishment of authorized safety regulations. It could also lead to the export of raw fish products.” <Pukyong Today>

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