Perception of the HACCP system operators on livestock product manufacturers
0
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
The purpose of this study was to investigate crucial factors on HACCP system implementation in domestic livestockproduct plants, and to offer job satisfaction and the career prospect of HACCP system operators. The survey wascarried out by selecting 150 HACCP system operators who implemented HACCP system. The respondents claimedthat the most important contents in HACCP system operation were to assemble HACCP team (21.8%), and thesecond was to monitoring (20.0%). Documentation and recording (16.9%) and verification (11.1%) were followed. The respondents answered the major factor in sanitation management was cleaning/washing/disinfection (18.9%)and inspection (18.4%). The results showed that there were significant differences in the prospect of occupationin HACCP system operator by the gender (p < 0.015), age, livestock product facilities, service period, and position(p < 0.001). The respondents from HACCP system operator were satisfied with their job (73%) and also showedoptimistic prospect of occupation (82%).
Abstract
The purpose of this study was to investigate crucial factors on HACCP system implementation in domestic livestockproduct plants, and to offer job satisfaction and the career prospect of HACCP system operators. The survey wascarried out by selecting 150 HACCP system operators who implemented HACCP system. The respondents claimedthat the most important contents in HACCP system operation were to assemble HACCP team (21.8%), and thesecond was to monitoring (20.0%). Documentation and recording (16.9%) and verification (11.1%) were followed. The respondents answered the major factor in sanitation management was cleaning/washing/disinfection (18.9%)and inspection (18.4%). The results showed that there were significant differences in the prospect of occupationin HACCP system operator by the gender (p < 0.015), age, livestock product facilities, service period, and position(p < 0.001). The respondents from HACCP system operator were satisfied with their job (73%) and also showedoptimistic prospect of occupation (82%).
참고문헌 (23)
- Al-Kandari D, "Incorporating HACCP into national food control systems analyzing progress in the United Arab Emirates", Food Control, 22, pp.851~861 (2011)
- Codex Alimentarius Commission, "Recommended international code of practice: General principles of food hygiene", ~ (2003)
- Wallace C, "Development of methods for standardized HACCP assessment", Brit Food J, 107(10), pp.723~742 (2005)
- Ropkins K, "Evaluation of worldwide approaches to the use of HACCP to control food safety", Trends in Food Sci Technol, 11, pp.10~21 (2000)
- WHO food standards programs, "Codex Alimentarius -Joint FAO", pp.2001, Codex Alimentarius Commission
- "Animal Plant and Fisheries Quarantine and Inspection Agency" (2012)[URL]
- Taylor E, "HACCP in small companies: benefit or burden", Food Control, 12, pp.217~222 (2001)
- Holt G, "Researcher investigating barriers to the implementation of GHP in SMEs", Personal Communication (1999)
- 문혜경, "HACCP 적용에 필요한 시설·설비·문서의 위탁급식소 구비 실태에 관한 조사", 한국식품영양과학회지, 33(7), pp.1162~1168 (2004), 한국식품영양과학회
- 김경미, "수도권 지역 학교급식소의 위생관리 현황 및 HACCP 시스템 적용 장애요인 연구", 대한지역사회영양학회지, 13(3), pp.405~417 (2008), 대한지역사회영양학회
- 박종숙, "서울 . 경기지역 학교급식에서 과일류의 전처리시 세척 및 소독 방법에 대한 조사", 한국식생활문화학회지, 24(1), pp.39~50 (2009), 한국식생활문화학회
- 곽창근, "도축장 HACCP제도의 경제적 타당성", 농업경영.정책연구, 29(1), pp.1~18 (2002), 한국농식품정책학회
- 홍종해, "축산물가공장 HACCP 선행요건 평가항목 개선을 위한 비교분석", 한국식품위생안전성학회지, 23(1), pp.19~25 (2008), 한국식품위생안전성학회
- Codex Alimentarius Commission, "Recommended International Code of Practice-General Principles of Food Hygiene", ~ (1997)
- Panisello PJ, "Towards the implementation of HACCP; results of a UK regional survey", Food Control, 10, pp.87~90 (1999)
- Mortlock MP, "Food hygiene and hazard analysis critical control point in the United Kingdom food industry: practices, perceptions and attitudes", J Food Prot, 62, pp.786~792 (1999)
- Gormley RT, "RTD needs and opinions of European food SMEs", Farm and Food, 5, pp.27~30 (1995)
- NACMCF, "Generic HACCP for raw beef. The national advisory committee on microbiological criteria for food", Food Microbiol, 10, pp.449~ (1993)
- Panisello PJ, "Technical barriers to HACCP", Food Control, 12, pp.165~173 (2001)
- Training Considerations for the Application of the Hazard Analysis Critical Control Points System to Food Processing and Manufacturing, "World Health Organization", WHO, ~ (1993)
- Wallace C, "Pre-requisites: A help or a hindrance to HACCP", Food Control, 12, pp.235~240 (2001)
- Seward S, "Application of HACCP in food service", Irish J Agr Food Res, 39, pp.221~227 (2000)
- Forsythe SJ, "Food hygiene, microbiology and HACCP" (1998), Aspen