식육판매장 HACCP 선행요건의 효율적인 적용을 위한 비교분석
Comparative analysis for improving the effective application of HACCP prerequisite items in meat markets
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We analyzed the HACCP prerequisite of National Veterinary Research and Quarantine Service (NVRQS)and the Food Establishment Inspection Report of US Food and Drug Administration (FDA) to recommend contents and ranges to be complemented and used for preparation of guidelines for more effective application of HACCP prerequisites. We used the HACCP inspection reports implemented by Korea Livestock Products HACCP Accreditation Service from 2007 to 2009, FDA Food Code 2009 Guide 3-B Instructions for Marking the Food Establishment Inspection Report, and Retail Food Establishment Sanitation Requirements of 410 Indiana Administrative Code. Major non-compliance items were open doors and windows,insanitary cleaning of in-use utensil, inadequate record of warehousing, and improper storage, transportation,and labelling. Hot water supply, personal hygiene, and regular product testing were additional week points which should be more strongly controlled by detailed operating guidelines. Also, current prerequisite items were required revision into more precise contents to enhanced the effective evaluation and practical application in meat markets.
Abstract
We analyzed the HACCP prerequisite of National Veterinary Research and Quarantine Service (NVRQS)and the Food Establishment Inspection Report of US Food and Drug Administration (FDA) to recommend contents and ranges to be complemented and used for preparation of guidelines for more effective application of HACCP prerequisites. We used the HACCP inspection reports implemented by Korea Livestock Products HACCP Accreditation Service from 2007 to 2009, FDA Food Code 2009 Guide 3-B Instructions for Marking the Food Establishment Inspection Report, and Retail Food Establishment Sanitation Requirements of 410 Indiana Administrative Code. Major non-compliance items were open doors and windows,insanitary cleaning of in-use utensil, inadequate record of warehousing, and improper storage, transportation,and labelling. Hot water supply, personal hygiene, and regular product testing were additional week points which should be more strongly controlled by detailed operating guidelines. Also, current prerequisite items were required revision into more precise contents to enhanced the effective evaluation and practical application in meat markets.
참고문헌 (19)
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