식품 소비기한에 대한 소비자 인식 및 개선에 대한 연구
A Study on the Consumers’ Perception and the Improvement for the Use-by-Date of Food
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초록
The purpose of this study is to help operate and manage the new food period system by investigating consumer perception of sell-by-date and use-by-date, and change of purchasing and consumption period by food period label. Although they have opinions that fit the purpose of introducing the system, such as the need to introduce a use by date, extending the food intake period, and reducing food waste, they still lack an accurate understanding of the system, so education or publicity is needed. In addition, no matter what form of use by date is introduced, products with food expiration date are still likely to be returned or discarded. Therefore, it is desirable to adjust the setting criteria or safety factor for each deadline rather than changing the food period labeling method. In order to reduce consumer confusion and food waste, it is judged that the parallel marking of the sell by date and use by date is appropriate.
Abstract
The purpose of this study is to help operate and manage the new food period system by investigating consumer perception of sell-by-date and use-by-date, and change of purchasing and consumption period by food period label. Although they have opinions that fit the purpose of introducing the system, such as the need to introduce a use by date, extending the food intake period, and reducing food waste, they still lack an accurate understanding of the system, so education or publicity is needed. In addition, no matter what form of use by date is introduced, products with food expiration date are still likely to be returned or discarded. Therefore, it is desirable to adjust the setting criteria or safety factor for each deadline rather than changing the food period labeling method. In order to reduce consumer confusion and food waste, it is judged that the parallel marking of the sell by date and use by date is appropriate.
참고문헌 (5)
- 최미희, "서울지역 소비자들의 식품표시에 대한 인식도 조사", 한국식품영양과학회지, 39(10), pp.1555~1564 (2010), 한국식품영양과학회
- Lee, K. A., "Consumers’ Understanding and Preference for Shelf Life and Ingredient Listings in Food Label", Korean J. Soc. Food Cookery Sci, 17(4), pp.405~411 (2001)
- Park, K. H, "Trends of Date Marking of Food in Korea", Package, 11, pp.48~53 (2011)
- A Study on the Improvement of the Date Marking System in Food, "Park, K. J", MFDS, ~ (2016)
- 양성범, "식품 유통기한의 경제적 가치", 유통연구, 18(4), pp.31~50 (2013), 한국유통학회