Analysis on the Demands for HACCP System at Meat Retailors - Based on HACCP-certified and Non-certified in Seoul and Gyeonggi Province, Korea -

Abstract

HACCP is a preventative food safety management system whose application is highly encouraged worldwide. In this study, the workers' demands for the application of HACCP system at the meat retail shops were surveyed. According to a factor analysis on the demands of the application of HACCP system, the results could be classified into three factors: HACCP support, HACCP promotion and education, and generic livestock product safety management. Items on demands showed higher results for HACCP support (3.91 point) than for HACCP promotion and education (3.83 point) or generic livestock product safety management (3.72 point). The application of HACCP system was more demanded by HACCPcertified retailors with 4.11 point than the non-HACCP-certified ones (3.57 point). From the analysis of items on demands, 'governmental promotion of the general public livestock HACCP; (p<0.001) was the highest demand item by the HACCPcertified retailors and 'HACCP certification support for the government's investment' by the non-HACCP-certified ones (p<0.05). The strengthening of governmental support for the application of HACCP at meat retail shops as well as active HACCP promotion and education aiming at general public was demanded. With this, the establishment of HACCP system and the improvement of safety management level at the area of meat retail shops could be achieved, contributing to the increase of consumers' satisfaction.

Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers

“…The Hazard Analysis Critical Control Point (HACCP) is an internationally recommended process management system to assess hazards and establish safety controls with respect to food items (Sandrou and Arvanitoyannis 2000;Kim 2010;Cerf et al 2011;Smigic et al 2012;Belli et al 2013;Kang 2014). It addresses critical control points (CCP) in the production processes of dairy products, including pasteurisation and storage conditions, so that controls can be applied to prevent or eliminate food safety hazards or bring them to acceptable levels (Sandrou and Arvanitoyannis 2000;Kwon 2006;La 2011;Lee et al 2012;MDFS 2014;Birhanu et al 2017). HACCP-based approaches to dairy herd health including mastitis control in dairy farm have been implemented mostly in European countries (Lievaart et al 2005;Beekhuis-Gibbon et al 2011a, 2011b.…”

“…It addresses critical control points (CCP) in the production processes of dairy products, including pasteurisation and storage conditions, so that controls can be applied to prevent or eliminate food safety hazards or bring them to acceptable levels (Sandrou and Arvanitoyannis 2000; Kwon 2006; La 2011; Lee et al . 2012; MDFS 2014; Birhanu et al . 2017).…”

Contamination Level of Hygiene Indicator and Prevalence of Foodborne Pathogens in Retail Beef in Parallel with Market Factor

“…To ensure the microbiological safety of meat products, meat markets must monitor their processing conditions according to official standards or management systems (KAPE, 2013; KOLPHAS, 2015). For example, HACCP (Hazard Analysis Critical Control Point) is one of the internationally recommended process management systems for establishing safety control points and methods (Lee et al, 2012; Tomasevic et al, 2016). HACCP guidelines for meat processing are fundamentally focused on critical control points to maintain low temperature in meat processing areas, separated processing rooms, and washing utensils between processing procedures (Cintra et al, 2016; EC, 2004; KOLPHAS, 2015).…”