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http://dx.doi.org/10.23093/FSI.2021.54.2.93

Current research trends in HACCP principles  

Hwang, Tae-Young (R&D center, Korea Agency of HACCP Accreditation and Services)
Lee, Sun-Yong (R&D center, Korea Agency of HACCP Accreditation and Services)
Yoo, Jae-Weon (R&D center, Korea Agency of HACCP Accreditation and Services)
Kim, Dong-Ju (R&D center, Korea Agency of HACCP Accreditation and Services)
Lee, Je-Myung (Food Safety Certification Division, Food Safety Policy Bureau, Ministry of Food and Drug Safety)
Go, Ji-Hun (Food Safety Certification Division, Food Safety Policy Bureau, Ministry of Food and Drug Safety)
Kim, Myung-Ho (R&D center, Korea Agency of HACCP Accreditation and Services)
Publication Information
Food Science and Industry / v.54, no.2, 2021 , pp. 93-101 More about this Journal
Abstract
Hazard Analysis Critical Control Point (HACCP) systems were developed to ensure a high level of food safety and reduced risk of foodborne illness. This paper focuses on significant issues associated with the implementation of HACCP; it provides an overview on recent literature. The structure of the paper follows six groupings of issues in the international literature of HACCP: (1) comparative studies and unification plan between HACCP and other food safety regulations; (2) verification of the HACCP system's effectiveness in improving food safety; (3) establishment of critical control point (CCP) for various foods HACCP model development; (4) expansion of HACCP application in the various fields and small businesses;(5) the impacts of HACCP on consumer's preferences and firms' financial performance in food industry; (6) HACCP and technological changes. The paper concludes with some suggestions for the future research in order to promote safe food supply chain for global customers.
Keywords
HACCP; ccp; research; trends; smart HACCP;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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