Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Overview of the Management Characteristics of Food (Livestock Products) Transportation Systems on International- and National-level HACCP Application

HACCP 적용을 중심으로 본 해외 식품운반 관리체계의 특징과 우리나라 축산물 유통단계 안전관리 현황 조사 연구

  • Kim, Hyoun-Wook (Korea Livestock Products HACCP Accreditation Service) ;
  • Paik, Hyun-Dong (Division of Animal Life Science, Konkuk University) ;
  • Hong, Whan-Soo (Division of Food service management and nutrition, Sangmyung University) ;
  • Lee, Joo-Yeon (Korea Livestock Products HACCP Accreditation Service)
  • 김현욱 (축산물위해요소중점관리기준원) ;
  • 백현동 (건국대학교 동물생명과학부) ;
  • 홍완수 (상명대학교 외식영양학과) ;
  • 이주연 (축산물위해요소중점관리기준원)
  • Published : 2009.08.31
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Abstract

HACCP is a scientific and systematic program that identifies specific hazards and gives measures for their control to ensure the safety of foods. Based on the Livestock Products Processing Act, the HACCP system is now being applied to Korean livestock products since December 1997, and Korea is accelerating its application from farm to table, including in farms, slaughterhouses, livestock product industries, retail markets, and transportation. The transport of livestock and its products is one of the vulnerable sectors in terms of food safety in Korea. Meats are transported in trucks in the form of carcasses or packaged meats in boxes. Carcasses may be exposed to microbiological, physical, and chemical hazards from the environment or through cross-contamination from other meats. Poor cleaning or maintenance of vehicles and tools may also raise the exposure of carcasses to microbiological or chemical hazards. HACCP application and its acceleration in distribution, particularly in transport, is regarded as critical to the provision to consumers of ultimately safe livestock products. To achieve this goal, steady efforts to develop practical tools for HACCP application should be carried out.

Keywords

References

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