Survey of Hygienic Condition and Management of Meat Markets in Seoul and Gyeong-Gi Area, Korea - HACCP-certified and Non Certified -
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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) |
1 | USDA (1990) HACCP 9-generic HACCP model for meat and poultry products with secondary inhibitors, not shelf stable. http://www.fsis.usda.gov |
2 | NVRQS (2009) Guideline for hygiene inspection of livestock product. National Veterinary Research and Quarantine Service, Anyang, Korea (in Korean). |
3 | KFDA (2008) Prerequisite programs for Hazard analysis critical control point of foods. Korea Food and Drug Administration, Seoul, Korea (in Korean). |
4 | Lee, J. Y. (2006) Development of the sanitation evaluation tool through researching of management practice at military foodservice. MS thesis. Yousei Univ., Seoul, Korea. |
5 | Nam, J. O., Nam, B. R., Park, J. M., Lee, R. M., Gu, H. J., Suh, H. J., Chang, U. J., and Kim, J. M. (2007b) Monitoring country-of-origin labels and indication contents for meat on electronic on-line trading. Korean J. Food Sci. Ani. Resour. 27, 117-121. 과학기술학회마을 DOI ScienceOn |
6 | Nam, B. R., Nam, J. O., Park, J. M., Lee, R. M., Gu, H. J., Kim, M. H., Chang, U. J., Suh, H. J., and Kim, J. M. (2007a) Survey of the status of country-of-origin lables and hygiene on the meat markets of 4 regions in Korea. Korean J. Food Sci. Ani. Resour. 27, 122-126. 과학기술학회마을 DOI ScienceOn |
7 | Oh, Y. S. and Lee, S, H. (2001) Hygienic quality of beef and distribution of pathogens during cut-meat processing. J. Fd. Hyg. Safety 16, 96-102. 과학기술학회마을 |
8 | Park, J. M., Gu, H. J., Jeong, J. Y., Chang. U. J., Suh, H. J., Kang, D. H., Kim, C. J., and Kim, J. M. (2007) Monitoring country-of-origin labels and sanitation on the meat markets in Seoul, Korea. Korean J. Food Sci. Ani. Resour. 27, 122-126. 과학기술학회마을 DOI ScienceOn |
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10 | MIFAFF (2009) Statistics of Food, Agriculture, Forestry and Fisheries 2009. Ministry for Food, Agriculture, Forestry and Fisheries, Gwacheon, Korea (in Korean). |
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12 | NVRQS (2006) Prerequisite programs for Livestock product HACCP. National Veterinary Research and Quarantine Service, Anyang, Korea (in Korean). |
13 | Lee, B. O. (2007) The structure and characteristics of HACCP system for livestock products in Korea. Kor. J. Agri. Manag. Policy. 34, 456-472. |
14 | KFDA (2009) Trends of food poisoning in Korea. Korea Food and Drug Administration. Available: http://e-stat.kfda.go.kr (in Korean). |
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16 | KOLPHAS (2009) Introduction of HACCP. Korea Livestock Products HACCP Accreditation Service. Available: http://www. ihaccp.or.kr/renew/user/haccp/haccp_11.asp (in Korean). |
17 | Lee, H. S. (2009) 2009's safety management policy on livestock . J. Fd. Hyg. Safety . 4, 9-14. 과학기술학회마을 |
18 | Lee, J. H., Lee, B. O., and Sin, O. K. (2005) A study on evaluation of the meat safety. Kor. J. Agri. Manag.Policy . 32, 728-745. |
19 | Hong, C. H. and Cho, D. H. (2008) Comparative analysis of the prerequisite items applicable to the HACCP in livestock processing plants. J. Fd. Hyg. Safety . 23, 19-25. 과학기술학회마을 |
20 | FSIS (2009) Intensification of Hygiene Inspection for livestock products (news). Food Safety Information Service(in Korean). |
21 | Jeon. S. K., Park, J. Y., and Kim, Y. J. (2005) Study on the customers' awareness on safety of livestock Products and livestock processed foods. J. Prac. Edu. 18, 115-128. |
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