Reanalysis using the US Food and Drug Administration Hazard Analysis method was performed to evaluate the effectiveness of the current Critical Control Point (CCP) configuration for non-thermal processes such as meat packaging plants and butcher shops. During non-heat treatment processing without the process of removing or reducing contaminated microorganisms, it is necessary to set and control the incoming material inspection step with the CCP since this step is essential to prevent the inflow of contaminants through incoming materials. The temperature control of the final product storage refrigerated room can be managed by the prerequisite program. However, the CCP setting of the refrigerated room prior to shipment of the meat packaging plant in which the cold chain system should be maintained in the following distribution stage is recognized. It is not an effective method to install a metal detector and manage it with CCP for metal hazard control. Improving hygienic cleaning guidelines and enhancing hygiene training are proactive and effective measures against metal particle contamination.

This study was conducted to derive the level of importance of HACCP evaluation items in meat packing plants. Based on the results, we proposed a method to increase the objectivity of HACCP criteria for meat packaging plants by giving different evaluation scores to each evaluation item. To assign a differential score for each HACCP evaluation item, the severity of the hazard and the rate of non-compliance in the past 3 years (3,905 of the prerequisite section, 2,057 of the HACCP management section) were analyzed. The results were as follows. The importance and score differentiation of each HACCP evaluation item was derived. The total scores of the prerequisite section and HACCP management section were set at 200 and 100, respectively. However, to maintain objectivity of the HACCP evaluation items, further study is needed to develop detailed criteria for each HACCP evaluation item and score.

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.