총 2151페이지
1671페이지 본문시작
과 제 명 농장∼판매단계의 업종별 HACCP 적용 확대를 위한 활성화 방안
논
문
발표제목 식육판매장의 HACCP system 운용 개선을 위한 제언
게
발 표 자 홍종해, 강천근
재
?
수록잡지 한국가축위생학회지 35(4) : 321-325
발표시기
2012년 12월
비
S
Abstract :
C
I
Hazard Analysis Critical Control Point(HACCP) system application is expanded to food
?
chain from farm to table to supply safe livestock products with consumers in Korea.
The objectives of this study were to analyze the HACCP operating conditions in
butcher shops and to suggest for better HACCP implementation. We analyzed the
HACCP inspection reports for butcher shops implemented by the Korea Livestock
Products HACCP Accreditation Service from 2007 to 2009 and from 2010 to 2012 to
compare the rate of HACCP non-compliances. The overall rate of non-compliances was
higher in 2010∼2012 than 2007∼2009. The current inadequate HACCP operating level
was directly related with the business size. Ninety-nine percent of the butcher shops
were very small business with under 10 employees in Korea, and these small-sized
businesses usually had great difficulties in implementing HACCP due to lack of
technical expertise and financial resources. To overcome the obstacles and to facilitate
more effective HACCP application and operation in butcher shops, government should
play a leading role in developing flexible and simplified HACCP-based system which
merges both the pre-requisite and HACCP principles.
839
논
문
발표제목 식육판매장의 HACCP system 운용 개선을 위한 제언
게
발 표 자 홍종해, 강천근
재
?
수록잡지 한국가축위생학회지 35(4) : 321-325
발표시기
2012년 12월
비
S
Abstract :
C
I
Hazard Analysis Critical Control Point(HACCP) system application is expanded to food
?
chain from farm to table to supply safe livestock products with consumers in Korea.
The objectives of this study were to analyze the HACCP operating conditions in
butcher shops and to suggest for better HACCP implementation. We analyzed the
HACCP inspection reports for butcher shops implemented by the Korea Livestock
Products HACCP Accreditation Service from 2007 to 2009 and from 2010 to 2012 to
compare the rate of HACCP non-compliances. The overall rate of non-compliances was
higher in 2010∼2012 than 2007∼2009. The current inadequate HACCP operating level
was directly related with the business size. Ninety-nine percent of the butcher shops
were very small business with under 10 employees in Korea, and these small-sized
businesses usually had great difficulties in implementing HACCP due to lack of
technical expertise and financial resources. To overcome the obstacles and to facilitate
more effective HACCP application and operation in butcher shops, government should
play a leading role in developing flexible and simplified HACCP-based system which
merges both the pre-requisite and HACCP principles.
839
1671페이지 본문끝
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