Browse > Article
http://dx.doi.org/10.7853/kjvs.2012.35.4.321

Suggestions for better HACCP system operation in butcher shops  

Hong, Chong-Hae (College of Veterinary Medicine and Institute of Veterinary Science, Kangwon National University)
Kang, Cheon-Kun (Korea Livestock Products HACCP Accreditation Service)
Publication Information
Korean Journal of Veterinary Service / v.35, no.4, 2012 , pp. 321-325 More about this Journal
Abstract
Hazard Analysis Critical Control Point (HACCP) system application is expanded to food chain from farm to table to supply safe livestock products with consumers in Korea. The objectives of this study were to analyze the HACCP operating conditions in butcher shops and to suggest for better HACCP implementation. We analyzed the HACCP inspection reports for butcher shops implemented by the Korea Livestock Products HACCP Accreditation Service from 2007 to 2009 and from 2010 to 2012 to compare the rate of HACCP non-compliances. The overall rate of non-compliances was higher in 2010~2012 than 2007~2009. The current inadequate HACCP operating level was directly related with the business size. Ninety-nine percent of the butcher shops were very small business with under 10 employees in Korea, and these small-sized businesses usually had great difficulties in implementing HACCP due to lack of technical expertise and financial resources. To overcome the obstacles and to facilitate more effective HACCP application and operation in butcher shops, government should play a leading role in developing flexible and simplified HACCP-based system which merges both the pre-requisite and HACCP principles.
Keywords
Butcher shop; Small-sized business; HACCP-based system;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 국가통계포털. 2010. 전국사업체조사기준자료 2010.
2 국립수의과학검역원. 2008. 식육판매업 HACCP 적용 매뉴얼. 2008. 12.
3 농림수산식품부. 2011. 축산물안전성 제고 대책. 식품안전정 책위원회 기획.제도 전문위원회 보고자료. 2011. 3. 15.
4 최지현, 강혜정. 2012. 식품제조업의 구조와 경영성과 분석. 신유통포커스 12-05.
5 축산물위해요소중점관리기준원. 2012. HACCP 지정심사보고서(2010-2012).
6 홍종해. 2010. HACCP 운영 및 평가의 효율성 제고를 위한 연 구. 국립수의과학검역원 연구결과보고서. 11-1541002-000171-01.
7 European Commission guidance document. 2005. Implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses. http://ec.europa.eu/food/food/biosafety/hygienelegislation/guidance_doc_haccp_en.pdf.
8 European Commission. 2009. Commission staff working document on the implementation of Commission Recommendation of 6 May 2003 concerning the definition of micro, small and me-dium-sized enterprises. Brussels, 7.10.2009, SEC(2009) 1350 final. http://ec.europa.eu/enterprise/policies/sme/files/sme_definition/sme_report_2009_en.pdf.
9 FAO/WHO. 2006. FAO/WHO guidance to governments on the applic-ation of HACCP in small and/or less-developed food busine-sses. http://www.rlc.fao.org/en/publications/guidance-appli-cation-haccp.
10 Hong CH, Na HS. 2010. Comparative analysis for improving the effective application of HACCP prerequisite items in meat markets. Korean J Vet Serv 33: 393-399.   과학기술학회마을
11 Hong CH, Lee SM. 2011. Suggestions for a better HACCP system assessment in livestock product processing plants. Korean J Vet Serv 34: 441-448.   과학기술학회마을   DOI   ScienceOn
12 Kim HJ, Hahn TW, Juong JH, Bahk GJ, Hong CH. 2009. Evaluation of biological Critical Control Points using Escherichia coli genotyping. Korean J Food Sci 29: 695- 701.   과학기술학회마을   DOI   ScienceOn