한국축산식품학회지 (Food Science of Animal Resources)

  • 제30권2호
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  • Pages.336-344
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  • 2010
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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서울 및 경기지역 식육판매업소의 위생관리 실태분석 - HACCP 지정업소와 미지정업소 비교를 중심으로 -

Survey of Hygienic Condition and Management of Meat Markets in Seoul and Gyeong-Gi Area, Korea - HACCP-certified and Non Certified -

  • 이주연 (축산물위해요소중점관리기준원) ;
  • 백진경 (상명대학교 외식영양학과) ;
  • 황혜선 (상명대학교 외식영양학과) ;
  • 이주은 (연세대학교 식품영양과학연구소) ;
  • 신원선 (한양대학교 식품영양학과) ;
  • 김현욱 (축산물위해요소중점관리기준원) ;
  • 백현동 (건국대학교 동물생명과학부) ;
  • 홍완수 (상명대학교 외식영양학과)
  • Lee, Joo-Yeon (Korea Livestock Products HACCP Accreditation Service) ;
  • Paik, Jin-Kyoung (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Hwang, Hye-Sun (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Lee, Joo-Eun (Research Institute of Food and Nutritional Sciences, Yonsei University) ;
  • Shin, Weon-Sun (Department of Food and Nutrition, Hanyang Universtiy) ;
  • Kim, Hyoun-Wook (Korea Livestock Products HACCP Accreditation Service) ;
  • Paik, Hyun-Dong (Division of Animal Life Science, Konkuk University) ;
  • Hong, Wan-Soo (Department of Foodservice Management and Nutrition, Sangmyung University)
  • 투고 : 2010.02.23
  • 심사 : 2010.04.16
  • 발행 : 2010.04.30
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초록

본 연구는 서울 및 경기 지역 식육판매업소를 대상으로 HACCP 지정업소 15곳과 HACCP 미지정업소 141곳에 대하여 평가를 위한 체크리스트와 공정한 평가를 위한 체크리스트 기준서를 개발하여 2008년 12월~2009년 8월까지 실시하였다. 체크리스트는 업체 일반사항과 위생 관리로 구분하였으며 평가한 내용을 요약하면 다음과 같다. 첫째, 156곳 식육판매업소의 작업장 면적은 평균 $71.05^2$이었고 전체 직원은 평균 1.76명의 정규직원과 평균 1.31명의 비정규직 직원을 고용하였다. 거래업체 중 원료공급 업체는 평균 1.56개였으며, 그 중 도매업체가 평균 60.6%로 가장 높은 비율을 나타내었고 다음으로 도축장이 평균 26.4%로 나타내어, 공급원료의 형태는 지육 보다는 대부분 정육인 포장육인 것으로 나타났다. 평균 2.71개로 조사된 제품납품업체에는 일반소비자가 평균 75.4%로 가장 높은 비율을 나타냈으며, 다음으로 일반식품 접객업소가 평균 8.7%로 나타났다. 조사대상 업소의 지역적 분포는 서울이 85.3%, 경기도가 14.7%이었으며 건물 소유 형태로는 자가 건물이 10.3%, 임대가 89.7%였다. 둘째, 식육판매업 위생관리실태조사의 5개 영역 중 가장 높은 점수를 획득한 영역은 제조시설관리 영역(1.00점/2.0점, 50.0%)이었고, 다음으로 보관 및 운반관리(1.93점/2.0점, 96.5%), 작업장관리(0.76점/2.0점, 38.0%), 개인위생관리(0.75점/2.0점, 37.5%), 검사관리(0.22점/2.0점, 11.0%)의 순으로, 검사관리 영역이 가장 낮은 점수를 보였으며, HACCP 지정업소의 평균점수가 5개 영역 모두와 전체 항목에서 미지정업소에 비하여 유의적으로 높았다(p<0.05, p<0.01, p<0.001). 이상의 결과로 식육판매업의 HACCP 지정업소가 미지정업소보다 위생관리를 잘 하고 있는 것을 알 수 있었다. 그러므로 식육판매업의 HACCP 미지정업소에서는 위생관리상태의 개선이 필요하며 축산물 유통의 안전성을 위해서 좀 더 지속적인 위생지도와 관리가 필요할 것으로 여겨지고, 최종적으로는 HACCP의 적용을 통해 위생안전관리를 확보하는 것이 필요할 것으로 판단된다.

Considering the increasing trends of the consumption of livestock products in Korea, proper hygienic management and policies for ensuring their safety to protect public health and strengthen consumer confidence are demanded. It is particularly important to manage the livestock distribution processes to provide safe meat and meat products. This study was conducted to examine factors related to the hygiene management of livestock products and to check out the condition of hygienic management in meat markets. To accomplish this, 156 meat markets divided into HACCP-certified and non certified and evaluated for five factors, which received the following scores: facility and equipment management (1.00/2.0 points, 50.0%), storage and transport management (1.93/2.0 points, 96.5%), work place management (0.76/2.0 points, 38.0%), personal hygiene management (0.75/2.0 points, 37.5%), and inspection management (0.22/2.0 points, 11.0%). The results revealed that the scores of HACCP-certified meat markets were significantly higher than those of the non certified markets (p<0.05, p<0.01, p<0.001). These findings suggest that meat markets that are not HACCP-certified must improve hygienic management conditions and educate their employees to improve the safety of livestock products during distribution.

키워드

참고문헌

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  1. The comparison of microbiological control level between HACCP-accredited ice cream manufacturers and non-accredited ones in the southern part of Gyeonggi province, Korea vol.36, pp.2, 2013, https://doi.org/10.7853/kjvs.2013.36.2.95
  2. Microbial levels for food contact and environmental surfaces in meat processing plants and retail shops vol.26, pp.1, 2017, https://doi.org/10.1007/s10068-017-0040-3
  3. Evaluation on Microbiological Contamination Level of Raw Beef from Retail Markets in Seoul, Korea vol.33, pp.3, 2013, https://doi.org/10.5851/kosfa.2013.33.3.403
  4. Effects of HACCP System Implementation on Domestic Livestock Product Plants vol.32, pp.2, 2012, https://doi.org/10.5851/kosfa.2012.32.2.168
  5. Survey in consumers and distribution stages bacteriological analysis for fresh raw beef in Gwangju area, Korea vol.35, pp.4, 2012, https://doi.org/10.7853/kjvs.2012.35.4.313
  6. Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities pp.2092-6456, 2019, https://doi.org/10.1007/s10068-018-0510-2
  7. 학교급식 식재료 제조.가공업체의 위생관리 실태 조사 vol.39, pp.10, 2010, https://doi.org/10.3746/jkfn.2010.39.10.1535
  8. Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System vol.36, pp.5, 2010, https://doi.org/10.5851/kosfa.2016.36.5.594
  9. 소규모 식육포장처리업 HACCP 평가항목 개선 연구 vol.27, pp.4, 2010, https://doi.org/10.11625/kjoa.2019.27.4.437
  10. 주부 대상의 축산물 HACCP 인지도 및 요구도 분석 vol.2, pp.1, 2010, https://doi.org/10.22960/jfss.2021.1.10