This study investigated the hazard factors based on imported food non-compliance and global food hazard information for the last 4 years to suggest imported food safety management. Food safety management on utensils or packaging containers is appropriately managed for the compounds derived from them. Food safety management on health-functional foods, processed foods, and agricultural products is concentrated on ingredient contents, food additives, and pesticide residuals. Additional hazards are illegal compounds, mycotoxins & pesticide residuals, hygieneindicator microorganisms and food-borne pathogens in health-functional foods, processed foods, and agricultural products, respectively. The continuous increase in hazards related to safety and hygiene in global food hazard information needs additional attention. To reduce the hazard factors, this study proposes that imported food be limited to products certified by HACCP or an equivalent food safety management system because registering foreign food facilities for processed and health-functional foods is mandatory. Additionally, the customs clearance inspections should focus on the hazard factors derived from the global food hazard information system. This study suggests a global food hazard information system that could derive frequently issued hazard factors at a given period and newly issued hazard factors in aspects, such as food items, subcategories, and exporting countries.

Abstract
서 론
연구 방법
결론 및 고찰
요약 및 결론
감사의 글
References
Author Information

• 백서준(원광대학교 원광식품산업연구원) | Seo Jun Baek (Wonkwang Research Institute for Food Industry, Wonkwang University)
• 정인권(식품의약품안전처 수입식품안전정책국) | In Kwon Jung (Imported Food Safety Policy Bureau, Ministry of Food and Drug)
• 이병곤(식품안전정보원) | Byoung Gon (National Food Safety Information Service)
• 김정민(식품안전정보원) | Jung Min Kim (National Food Safety Information Service)
• 안창준(식품안전정보원) | Chang Jun Ahn (National Food Safety Information Service)
• 정희석(식품안전정보원) | Hee Seok Jung (National Food Safety Information Service)
• 최준호(원광대학교 원광식품산업연구원, 원광대학교 식품생명공학과) | Joon Ho Choi (Wonkwang Research Institute for Food Industry, Wonkwang University, Department of Food Science and Biotechnology, Wonkwang University) Corresponding Author