水産經營論集 Vol 50 No 3 (p.17-29)

한국과 일본의 고등어 품질 및 위생관리 비교

Comparison of Quality Control and Hygiene Management for Mackerels in Korea and Japan
키워드 :
Fishery Products,Food Safety,Mackerels,Quality Control,Hygiene Management

목차

Abstract
I. 서 론
Ⅱ. 한국의 고등어 품질 및 위생관리 실태
   1. 어획단계
   2. 산지단계
   3. 도매단계
Ⅲ. 일본의 고등어 품질 및 위생관리 실태
   1. 어획단계
   2. 산지단계
   3. 도매단계
Ⅳ. 한일 고등어 품질․위생관리 비교
Ⅴ. 결 론
REFERENCES

초록

This paper aims to find out the problems and improvement direction of quality control and hygiene management of fishery products in Korea. For this reason, we conducted a comparative analysis of quality control and hygiene management of fishing, landing and selling between Japan and Korea, taking mackerel as an example. Japan has established a systematic freshness management system from fishing to landing (production) areas and consumption areas. On the other hand, Korea is not fully lead-managed in the production area after fishing, and is distributed in a state where the quality of the product is deteriorated due to exposure to room temperature. Accordingly, a certain quality can not be secured at the final consumption stage, and sanitary problems occur.
In order to improve the quality control and hygiene management of the fishery products, the following needs to be improved. First, we will improve the fishing level freshness management system. Second, we will improve the quality control and hygiene management of fish in the production area and wholesale stage. Third, we will promote the introduction of innovative sales and consignment sales systems at the production stage. Fourth, we will establish a consistent low temperature distribution system from the production area to the wholesale stage from a long-term perspective. Fifth, we will promote the development and education of manuals on fish quality and hygiene management.