지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
A simplified prerequisite program is a basic element for an effective HACCP system operating in small meat packaging plants. We analyzed current configuration of the prerequisite evaluation checklists and classified according to two categories of general hygiene management and prerequisite requirements. The general hygiene management items overlapping with non-HACCP plant evaluation items were excluded except for the high rate of non-compliances. Non-compliance rates were calculated to determine the weak points of the current prerequisite program operation, and the potential risk elements were included in the simplified prerequisite requirements. The data used for the analysis of non-compliance rates were from the HACCP accreditation evaluation inspection reports by the Korea Livestock Products HACCP Accreditation Service. Of the existing 54 evaluation items, we selected 37 core items as simplified prerequisite requirements for meat packaging plants. In addition, we recommended simple modification of the evaluation items, with one item for evaluation of one check point.
목차
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참고문헌 (19)
참고문헌 신청
Codex Alimentarius Commission / 1969 / Recommended international code of practice general principles of food hygiene. CAC/RCP 1-1969, Rev. 3. In: Codex Alimentarius Food Hygiene Basic Texts. 2nd ed / FAO/WHO :1~32
European Commission / 2005 / Guidance document-Implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses
FAO/WHO / 2006 / FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses
Hong CH / 2010 / Tracing contamination sources of Listeria monocytogenes in Korean pork cutting plants via serotyping and PFGE genotyping / Kor J Vet Publ Hlth 34:69~74
홍종해 / 2012 / 식육판매장의 HACCP system 운용 개선을 위한 제언 / 한국가축위생학회지 35(4):321~325
European Commission / 2005 / Guidance document-Implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses
FAO/WHO / 2006 / FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses
Hong CH / 2010 / Tracing contamination sources of Listeria monocytogenes in Korean pork cutting plants via serotyping and PFGE genotyping / Kor J Vet Publ Hlth 34:69~74
홍종해 / 2012 / 식육판매장의 HACCP system 운용 개선을 위한 제언 / 한국가축위생학회지 35(4):321~325
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