1 |
축산물위해요소중점관리기준원. 2012. HACCP 지정심사보고서(2010-2012).
|
2 |
홍종해. 2010. HACCP 운영 및 평가의 효율성 제고를 위한 연구. 국립수의과학검역원 연구결과보고서. 11-1541002-000171-01.
|
3 |
Codex Alimentarius Commission. 2003. Recommended International Code of Practice-General Principles of Food Hygiene. Annex on Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application. CAC/RCP 1-1969, Rev. 4-2003. http://www.mhlw.go.jp/ english/topics/importedfoods/guideline/dl/05.pdf.
|
4 |
European Commission. 2005. Guidance document-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
|
5 |
European Commission. 2009. Commission staff working document on the implementation of Commission Recommendation of 6 May 2003 concerning the definition of micro, small and medium-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
|
6 |
FAO/WHO. 2006. FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses. http://www.fao.org/docrep/009/a0799e/a0799e00.HTM.
|
7 |
Gill CO, Jones T. 1995. The presence of Aeromonas, Listeria and Yersinia in carcass processing equipment at two pig slaughtering plants. Food Microbiol 12: 135-141.
DOI
ScienceOn
|
8 |
Hong CH, Jung JH. 2010. Tracing contamination sources of Listeria monocytogenes in Korean pork cutting plants via serotyping and PFGE genotyping. Korean J Vet Publ Hlth 34: 69-74.
|
9 |
Hong CH, Kang CK. 2012. Suggestions for better HACCP system operation in butcher shops. Korean J Vet Serv 35:321-325.
과학기술학회마을
DOI
ScienceOn
|
10 |
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
|
11 |
Nesbakken T, Kapperudb G, Caugant DA. 1996. Pathways of Listeria monocytogenes contamination in the meat processing industry. Int J Food Microbiol 31: 161-171.
DOI
ScienceOn
|
12 |
USDA/FSIS. 1999. Generic HACCP Model for Raw, Ground Meat and Poultry Products. United States Department of Agriculture, Food Safety and Inspection Service, September 1999. 27-33.
|
13 |
국립수의과학검역원. 2010. 식육포장처리업 HACCP 적용 매뉴얼. 2010. 12.
|
14 |
관계부처합동. 2013. 먹을거리 관리로 식품안전 강국 구현-범 정부 중장기 5개년 계획. 2013. 5. 8. http://www.mfds.go.kr/index.do?mid=55&seq=20343.
|
15 |
국가통계포털. 2010. 전국사업체조사기준자료 2010.
|