논문 상세보기
pp.437-452
The HACCP evaluation standards for the meat packaging plant are divided into general scale HACCP evaluation standard and small scale HACCP evaluation standard. There are 69 evaluation items in the general scale HACCP evaluation criteria, of which 54 items in the prerequisite management and 15 items in the HACCP management are included. The number of small scale HACCP evaluation items are 20 and about 29% of the general scale HACCP evaluation items. This may not be enough to produce a safety livestock products for the purpose of implementing the HACCP system due to the nature of the meat packaging plant, which does not show much difference in the production process or method of product depending on the scale. To improve the small scale HACCP evaluation standard, the importance of each item was compared with the small scale HACCP evaluation based on the rate of non-compliance and the severity levels in the general scale HACCP evaluation items. As a result of the study, 8 items were derived from the prerequisites management, 2 items were derived from the HACCP management, and some similar evaluation items were grouped together. Finally, 10 items were added to the 20 items of the existing small scale HACCP evaluation items. In this study, study on the safety management of domestic livestock products are continuously carried out, so that it is possible to provide safety livestock products to consumers and contributes to securing competitiveness of domestic livestock industry.
Ⅱ. 재료 및 방법
1. HACCP 평가항목의 점수 차별화 방안
2. HACCP 심사결과 지적 비율 분석
3. HACCP 평가항목별 위해의 심각도 수준 분석
4. HACCP 평가항목별 중요도
Ⅲ. 결 과
1. HACCP 선행요건 분야 지적비율, 위해의 심각도, 중요도 수준 분석
2. HACCP 관리 분야 평가항목의 지적 비율, 위해의 심각도 수준 및 중요도 결정
3. 소규모 시육포장처리업 HACCP 평가항목 개선방안
Ⅳ. 고 찰
1. HACCP 인증 대상 및 현황
2. 현행 소규모 HACCP 평가항목 개선방안
Ⅴ. 적 요
References
