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http://dx.doi.org/10.23093/FSI.2022.55.3.301

Improvement plan of HACCP mandatory application foods and small-scale HACCP System  

Lee, Han-Cheol (Department of Food Science and Technology, Sunchon National University)
Park, Min-Ji (Department of Food Science and Technology, Sunchon National University)
Oh, Do-Gyung (Department of Food Science and Technology, Sunchon National University)
Kim, Chan-Yenog (Department of Food Science and Technology, Sunchon National University)
Jeong, Eun-Sun (Department of Food Science and Technology, Sunchon National University)
Kim, Chea-Young (Department of Food Science and Technology, Sunchon National University)
Im, Ji-Yu (Department of Food Science and Technology, Sunchon National University)
Kim, Jung-Beom (Department of Food Science and Technology, Sunchon National University)
Publication Information
Food Science and Industry / v.55, no.3, 2022 , pp. 301-307 More about this Journal
Abstract
As a result of analyzing the domestic and foreign HACCP systems, advanced countries mandated HACCP system on all foods to strengthen food safety management and USA, EU and China do not apply small-scale HACCP system. Looking at the cases of food safety accidents in Korea and the non-compliance rate of HACCP certification evaluation by size, the accident rate of companies without HACCP certification was 31.2% higher than that of companies with HACCP certification. The nonconformity rate of food inspection standards was analyzed to be 89.0% higher than that of HACCP certification companies. Based on the international trend of food safety management and the frequency of food safety accidents, it is proposed to gradually expand the mandatory application of HACCP system in Korea to all foods, and to change the small-scale HACCP standard from less than 500 million Korean won or 21 employees to less than 500 million Korean won.
Keywords
Mandatory application; HACCP; small-scale HACCP; food type;
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Times Cited By KSCI : 3  (Citation Analysis)
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