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Overview of the Management Characteristics of Food (Livestock Products) Transportation Systems on International- and National-level HACCP Application
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 Title & Authors
Overview of the Management Characteristics of Food (Livestock Products) Transportation Systems on International- and National-level HACCP Application
Kim, Hyoun-Wook; Paik, Hyun-Dong; Hong, Whan-Soo; Lee, Joo-Yeon;
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 Abstract
HACCP is a scientific and systematic program that identifies specific hazards and gives measures for their control to ensure the safety of foods. Based on the Livestock Products Processing Act, the HACCP system is now being applied to Korean livestock products since December 1997, and Korea is accelerating its application from farm to table, including in farms, slaughterhouses, livestock product industries, retail markets, and transportation. The transport of livestock and its products is one of the vulnerable sectors in terms of food safety in Korea. Meats are transported in trucks in the form of carcasses or packaged meats in boxes. Carcasses may be exposed to microbiological, physical, and chemical hazards from the environment or through cross-contamination from other meats. Poor cleaning or maintenance of vehicles and tools may also raise the exposure of carcasses to microbiological or chemical hazards. HACCP application and its acceleration in distribution, particularly in transport, is regarded as critical to the provision to consumers of ultimately safe livestock products. To achieve this goal, steady efforts to develop practical tools for HACCP application should be carried out.
 Keywords
HACCP;Livestock product;Transportation;Hygiene management;
 Language
Korean
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