총 175페이지

04SanitaryManagementandSafetyInspectionofLivestockProducts
1.Introduction
2.ArrangementofMajorRegulationsonthe
04SanitaryManagementandSafetyInspectionofLivestockProducts
SanitaryManagementofLivestockProducts
The purpose of sanitary management of livestock products is to pursue sound development of livestock
industry and livestock processing industry and to contribute to the improvement of public sanitation
In 2011, the National Veterinary Research & Quarantine Service, mainly responsible for livestock
through sanitary management and quality improvement of all steps from slaughtering, disposal to
safety/sanitary management, integrated with the National Plant Quarantine Service and the National
production, processing, distribution, and sale. Our goal is to earn consumer trust on the safety of
Fisheries Products Quality Inspection Service to launch as the Animal, Plant, and Fisheries Quarantine
livestock products through consistent sanitary management from livestock husbandry to consumption.
&InspectionAgency(QIA),completelyreenactingandrevisingthenotificationsrelatedtothe「Livestock
In order to supply safe livestock products, professional and systematic sanitary management is required
ProductSanitaryManagementAct」.
‘fromFarmtoTable’,whichinvolvesthefollowingitems:
Figure1.Step-by-stepLivestockSanitaryManagement
I. Enactment of Specific Inspection Standards for Slaughtered Animals
andMeats(QIANotificationNo.2011-101,Jul29,’11)
?Physical,Chemical,MicroorganismHazardManagement
?SpecificationManagementInstruction&PRtoPreventResidual
LivestockHusbandry
Hazards
Thenotificationwasenactedtostipulatethedetailspertainingtotheinspectionstandardsofslaughtered
(Farm&Feed)
?HazardAnalysisandCriticalControlPoint(HACCP)Applicationto
FeedPlants
animals and their meats pursuant to Article 9 Item 3 and [Table 3] Item 3 of the 「Livestock Product
?HACCPApplicationtoCattle,Swine,Poultry,DuckFarms
SanitaryManagementAct」EnforcementRulestounifytheresponsibilitiesofinspectorsandresponsible
veterinarians certified for slaughter inspection. This notification specified the detailed standards and
methodsofantemortemandpostmorteminspectionandlabtest,andtheprocessingmethodsofrejected
?SlaughteringInspection:AntemortemInspection,Postmortem
items.
Inspection,ResidualHazard&MicroorganismInspection
?RawMilkInspection:SanitaryInspectionoftheNumberof
Slaughtering,Milking,
BacteriaandSomaticcells
Processing
?MandatoryHACCPApplicationtoSlaughterhouses
?ExpandedHACCPApplicationtoManufacturingPlants
?HACCPApplicationtoMilkCollectionCenters
II. Revision of Manufacturing Standards and Specifications of Livestock
Products(QIANotificationNo.2011-105,Oct12,’11)
QIA Notification No. 2011-105 specified the inspection targets to clarify the food preservative and
?CollectionInspectionandSanitaryMonitoringforInhibitionof
Unfair&DefectiveLivestockDistribution
antioxidant targets and added hair and bones that are not completely removed in normal processing
Storage,Transportation,
?InformationonSafetyofLivestockFood
Sale
?HazardousLivestockRecallSystem
andmanufacturingtoimprovethestandardsfornon-metalimpurities.Otheramendmentsincludedthe
?HACCPApplicationtoLivestockSaleIndustryandtoStorage&
Transportation
specification of temperature range for edible eggs, the revision of exclusions applied to sterilization of
heated/unheated processed meat, the addition of edible egg sale industry to livestock expiration period,
therevisionofexamplesofapplicableitemsinthedefinitionofgroundmeatproducts,andtherevisionof
sortingoutinedibleeggsbasedonorganoleptictest.
?SafeLivestockProductPurchasingandHandlingInstructions
Consumption
?Unlawful&DefectiveLivestockReportingCenter(1588-9060)
(Table)
forConsumers
081
AnnualReport2011
Animal,PlantandFisheriesQuarantineandInspectionAgency

현재 포커스의 아래내용들은 동일한 컨텐츠를 가지고 페이지넘김 효과및 시각적 효과를 제공하는 페이지이므로 스크린리더 사용자는 여기까지만 낭독하시고 위의 페이지이동 링크를 사용하여 다음페이지로 이동하시기 바랍니다.