Browse > Article
http://dx.doi.org/10.5851/kosfa.2009.29.4.513

Overview of the Management Characteristics of Food (Livestock Products) Transportation Systems on International- and National-level HACCP Application  

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)
Publication Information
Food Science of Animal Resources / v.29, no.4, 2009 , pp. 513-522 More about this Journal
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
HACCP; Livestock product; Transportation; Hygiene management;
Citations & Related Records

Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
연도 인용수 순위
1 MAF Food Assurance Authority (2001) Industry Standard 9: Storing and Transport. Ministry of Agriculture and Forestry, Wallington, New Zealand
2 농림수산식품부 (2002) 축산물 유통단계 위생관리기준(SSOP) 운용지침
3 법제처 (2008) 축산물가공처리법 시행규칙
4 FDA (1990) The Sanitary Food Transportation Act of 1990. US Food and Drug Administration, Washington, DC, USA
5 FSIS (2003) FSIS Safety and Security Guidelines for the Transportation and Distribution of Meat, Poultry, and Egg products. Food Safety and Inspection Service, United States Department of Agriculture, Washington, DC, USA
6 최지현, 이계임, 김철임, 김민경 (2004) 선진국의 식품안 전관리 체계와 국내도입방안. 농촌경제연구소 연구보고서
7 CODEX (1976) Code of Hygienic Practice for Eggs and Egg Products. CODEX Alimentarius Commission, Rome, Italy
8 EFSA (2004c) Regulation (EC) No 854/2004 of the European Parliament and of the Council laying down specific rules for the organization of official controls on products of animal origin intended for human consumption, Parma, Itary
9 FDA (2004) Federal Food, Drug, and Cosmetic Act. Food and Drug Administration, Washington, DC, USA
10 Lee, B. O. (2007) The structure and characteristics of HACCP system for livestock products in Korea. Kor, J. Agri. Manag. Policy 34, 456-472
11 USDA (2004) Guide for security practices in transporting agricultural and food commodities. United States Department of Agriculture, Washington, DC, USA
12 이주연 (2007) 외국의 식품 관련 HACCP시스템의 이해. HACCP Magazine AN, 축산물위해요소중점관리기준원
13 CODEX (2004) Code of Hygienic Practice for Milk and Milk Products. CODEX Alimentarius Commission, Rome, Italy
14 CODEX (2003) Recommended International Code of Practice - Principles of Food Hygiene. CODEX Alimentarius Commission, Rome, Italy
15 CFIS (2001) Good Transportation Practices Code. Canadian Food Inspection Service, Ottawa, Canada
16 CODEX (2001) Transport of Food in Bulk and Semi-Packed Food. CODEX Alimentarius Commission, Rome, Italy
17 CODEX (2005) Code of Hygienic Practice for Meat 2005. CODEX Alimentarius Commission, Rome, Italy
18 법제처 (2008) 축산물가공처리법
19 EFSA (2004a) Corrigendum to Regulation (EC) No 852/ 2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. European Parliament and of the Council, Parma, Itary
20 CFIA (1990) Meat hygiene manual of procedures. Canadian Food Inspection Agency. Available: http://www.inspection.gc.ca/english/fssa/meavia/man/mane.shtml#intro
21 농림수산식품부 (2008) 농림수산식품통계연보
22 Park, W. H., and Yi, S. H. (2005) Development and implementation of HACCP model in egg farms; I. Development of HACCP support programs in egg farms. Kor. J. Publ. Hlth. 29, 73-88
23 법제처 (2008) 축산물가공처리법 시행령
24 FSANZ (2008) Australia New Zealand Food Standards Code, Chapter 3 Food Safety Standards (Australia only). Anstat Pry Ltd., South Melbourne, Australia
25 CFIA (2007) Food safety enhancement program manual. Canadian Food Inspection Agency, Ottawa, Canada
26 EFSA (2004b) Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004, laying down specific hygiene rules for food of animal origin. European Parliament and of the Council, Parma, Itary