• 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보


The objective of this study was to investigate the problems and benefits associated with the implementation of HACCP on livestock product of plants in Korea. The survey was carried out by randomly selecting 115 HACCP accredited meat processing plants, all across the country. A total of 105 complete responses were selected for analysis. The results were as follows: approximately 60% of the respondents employed less than twenty workers. The average period of operating HACCP system was 3.4 years. The respondents replied that the major incentive to implement the HACCP system was to improve hygiene management ability. More than half of the respondents (59.05%) claimed that the implementation of the HACCP system cost less than 400 million won, and the highest investment in terms of cost was the freezer/refrigerator. In the preparation period taken to implement the HACCP system, the 6-12 mon category had the highest percentage (55.24%). Most respondents replied that there was an increase in the customer satisfaction, plant image and turnover, after HACCP implementation (p<0.05). A total of 98.09% of respondents had the opinion that their plant workers had improved in their understanding of food hygiene by HACCP implementation (p<0.05). Approximately 79% of respondents indicated that customer complaints decreased, as a result of HACCP implementation.

참고문헌 (18)

  1. Anastasios, S. and Achilleas, K. (2007) HACCP implementation in northern Greece: Food companies' perception of costs and benefits. Br. Food J. 109, 5-19. 
  2. Animal, Plant and Fisheries Quarantine and Inspection Agency (2010). Available: http://www:qia.go.kr/livestock/clean/livestock_livestock_food.jsp. 
  3. Bai, L., Ma, C. L., Yang, Y. S., Zhao, S. K., and Gong, S. L. (2007) Implementation of HACCP system in China: A survey of food enterprises involved. Food Control 18, 1108-1112. 
  4. George, M. and George, T. (1999) HACCP: Implementation in Greek industry. Qual. Reliab. Engng. Int. 15, 385-396. 
  5. Henson, S., Holt, G., and Northen, J. (1999) Costs and benefits of implementing HACCP in the UK dairy processing sector. Food Control 10, 99-106. 
  6. Hong, C. H. and Cho, D. H. (2008) Comparative analysis of the prerequisite items applicable to the HACCP in livestock processing plants. J. Food Hyg. Safety 23, 19-25. 
  7. Kim, G. M. and Lee, S. Y. (2008) A study on the sanitation management status and barriers to HACCP system implementation of school foodservice institutions in Seoul metropolitan area. J. Comm. Nutr. 13, 405-417. 
  8. Kwak, C. K., Kim, T. K., Park, S. H., and Jang, J. K. (2002) Economic feasibility of HACCP at slaughter plants. Korean. J. Agric. Econ. 29, 1-18. 
  9. Kwak. T. K. (1999) Implementation of HACCP to the foodservice industry and HACCP plan development. Food Ind. Nutr. 4, 1-13. 
  10. Lee, B. O. (2007) The structure and characteristics of HACCP system for livestock products in Korea. Korean. J. Agric. Econ. 34, 456-472. 
  11. Lee, G. Y., Lee, J. Y., Back, S. H., Hwang, I. J., Lee, K. S., Kim, Y. S., Kim, B. H., Kim, H. S., Kang, S. C., Cho, J. J., Park, M. S., Suk, H. J., and Nam, I. S. (2011) Study on the management level of pathogenic bacteria in HACCP system implemented animal farms. Korean J. Anim. Sci. Technol. 53, 67-74. 
  12. Lee, J. Y., Paik, J. K., Whang, H .S., Lee, J. E., Shin, W. S., Kim, H. W., Paik, H. D., and Hong, W. S. (2010) Survey of hygienic condition and management of meat markets in Seoul and Gyung-gi area, Korea (HACCP-certified and non certified). Korean J. Food Sci. Ani. Resour. 30, 336-344. 
  13. Maldonado, E. S., Henson, S. J. Caswell, J. A., Leos, L. A., Martinez, P. A., Aranda, G., and Cadena, J. A. (2005) Costbenefit analysis of HACCP implementation in the Mexican meat industry. Food Control 16, 375-381. 
  14. Moon, H. K. and Ryu, K. (2004) Usage status survey on some essential facilities, equipment and documentary records for HACCP implementation in contract foodservice J. Korean Soc. Food Sci. Nutr. 33, 1162-1168. 
  15. Nam, I. S. Cho, J. J., Kim, H. S., Kim, J. M., Lim, D. K., Kim, J. N., Pyo, S. I., Kim, T. J., and Kwak, H. K. (2008) Effects of HACCP system implementation on productivity of swine farm. Korean. J. Vet. Publ. Hlth. 32, 245-250. 
  16. Park, J. S. and Park, S. I. (2009) A survey of washing and sanitizing methods for the pre-preparation of fruits at a school foodservice in the Seoul and Kyunggi area. Korean J. Food Culture 24, 39-50. 
  17. Spencer, H., Georgina, H., and James, N. (1999) Costs and benefits of implementing HACCP in the UK dairy processing sector. Food Control 10, 99-106. 
  18. Unnevehr, L. J. and Jensen, H. H. (1996) HACCP as a regulatory innovation to improve food safety in the meat industry. Am. J. Agric. Econ. 78, 764-769. 

이 논문을 인용한 문헌 (2)

  1. Bae, Jin-Gyu ; Jeon, Oh-Sook ; Park, Hye-Won ; Bok, Min-Soon ; Yang, Ho-Yul ; Bark, Jun-Jo ; Ko, Tae-Oh 2013. "The comparison of microbiological control level between HACCP-accredited ice cream manufacturers and non-accredited ones in the southern part of Gyeonggi province, Korea" 韓國家畜衛生學會誌 = Korean journal of veterinary service, 36(2): 95~103 
  2. Nam, In Sik ; Kim, Hyung Sik ; Seo, Kang Min ; Ahn, Jong Ho 2014. "Analysis of HACCP System Implementation on Productivity, Advantage and Disadvantage of Laying Hen Farm in Korea" 한국가금학회지 = Korean journal of poultry science, 41(2): 93~98 


원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

이 논문과 연관된 기능

DOI 인용 스타일