JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effects of HACCP System Implementation on Domestic Livestock Product Plants
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of HACCP System Implementation on Domestic Livestock Product Plants
Baek, Seung-Hee; Kang, Soo-Cheol; Lee, Won-Cheol; Nam, In-Sik;
  PDF(new window)
 Abstract
The objective of this study was to investigate the problems and benefits associated with the implementation of HACCP on livestock product of plants in Korea. The survey was carried out by randomly selecting 115 HACCP accredited meat processing plants, all across the country. A total of 105 complete responses were selected for analysis. The results were as follows: approximately 60% of the respondents employed less than twenty workers. The average period of operating HACCP system was 3.4 years. The respondents replied that the major incentive to implement the HACCP system was to improve hygiene management ability. More than half of the respondents (59.05%) claimed that the implementation of the HACCP system cost less than 400 million won, and the highest investment in terms of cost was the freezer/refrigerator. In the preparation period taken to implement the HACCP system, the 6-12 mon category had the highest percentage (55.24%). Most respondents replied that there was an increase in the customer satisfaction, plant image and turnover, after HACCP implementation (p<0.05). A total of 98.09% of respondents had the opinion that their plant workers had improved in their understanding of food hygiene by HACCP implementation (p<0.05). Approximately 79% of respondents indicated that customer complaints decreased, as a result of HACCP implementation.
 Keywords
HACCP;implementation;livestock product plants;survey;
 Language
English
 Cited by
1.
경기 남부지역 HACCP 인증 아이스크림 업체와 미인증 업체의 미생물 관리 수준 비교,배진규;전오숙;박혜원;복민순;양호열;박준조;고태오;

한국가축위생학회지, 2013. vol.36. 2, pp.95-103 crossref(new window)
2.
산란계 농장의 HACCP 제도 적용에 따른 생산성과 장단점 분석,남인식;김형식;서강민;안종호;

한국가금학회지, 2014. vol.41. 2, pp.93-98 crossref(new window)
1.
Analysis of HACCP System Implementation on Productivity, Advantage and Disadvantage of Laying Hen Farm in Korea, Korean Journal of Poultry Science, 2014, 41, 2, 93  crossref(new windwow)
2.
The comparison of microbiological control level between HACCP-accredited ice cream manufacturers and non-accredited ones in the southern part of Gyeonggi province, Korea, Korean Journal of Veterinary Service, 2013, 36, 2, 95  crossref(new windwow)
 References
1.
Anastasios, S. and Achilleas, K. (2007) HACCP implementation in northern Greece: Food companies' perception of costs and benefits. Br. Food J. 109, 5-19. crossref(new window)

2.
Animal, Plant and Fisheries Quarantine and Inspection Agency (2010). Available: http://www:qia.go.kr/livestock/clean/livestock_livestock_food.jsp.

3.
Bai, L., Ma, C. L., Yang, Y. S., Zhao, S. K., and Gong, S. L. (2007) Implementation of HACCP system in China: A survey of food enterprises involved. Food Control 18, 1108-1112. crossref(new window)

4.
George, M. and George, T. (1999) HACCP: Implementation in Greek industry. Qual. Reliab. Engng. Int. 15, 385-396. crossref(new window)

5.
Henson, S., Holt, G., and Northen, J. (1999) Costs and benefits of implementing HACCP in the UK dairy processing sector. Food Control 10, 99-106. crossref(new window)

6.
Hong, C. H. and Cho, D. H. (2008) Comparative analysis of the prerequisite items applicable to the HACCP in livestock processing plants. J. Food Hyg. Safety 23, 19-25.

7.
Kim, G. M. and Lee, S. Y. (2008) A study on the sanitation management status and barriers to HACCP system implementation of school foodservice institutions in Seoul metropolitan area. J. Comm. Nutr. 13, 405-417.

8.
Kwak, C. K., Kim, T. K., Park, S. H., and Jang, J. K. (2002) Economic feasibility of HACCP at slaughter plants. Korean. J. Agric. Econ. 29, 1-18.

9.
Kwak. T. K. (1999) Implementation of HACCP to the foodservice industry and HACCP plan development. Food Ind. Nutr. 4, 1-13.

10.
Lee, B. O. (2007) The structure and characteristics of HACCP system for livestock products in Korea. Korean. J. Agric. Econ. 34, 456-472.

11.
Lee, G. Y., Lee, J. Y., Back, S. H., Hwang, I. J., Lee, K. S., Kim, Y. S., Kim, B. H., Kim, H. S., Kang, S. C., Cho, J. J., Park, M. S., Suk, H. J., and Nam, I. S. (2011) Study on the management level of pathogenic bacteria in HACCP system implemented animal farms. Korean J. Anim. Sci. Technol. 53, 67-74. crossref(new window)

12.
Lee, J. Y., Paik, J. K., Whang, H .S., Lee, J. E., Shin, W. S., Kim, H. W., Paik, H. D., and Hong, W. S. (2010) Survey of hygienic condition and management of meat markets in Seoul and Gyung-gi area, Korea (HACCP-certified and non certified). Korean J. Food Sci. Ani. Resour. 30, 336-344. crossref(new window)

13.
Maldonado, E. S., Henson, S. J. Caswell, J. A., Leos, L. A., Martinez, P. A., Aranda, G., and Cadena, J. A. (2005) Costbenefit analysis of HACCP implementation in the Mexican meat industry. Food Control 16, 375-381. crossref(new window)

14.
Moon, H. K. and Ryu, K. (2004) Usage status survey on some essential facilities, equipment and documentary records for HACCP implementation in contract foodservice J. Korean Soc. Food Sci. Nutr. 33, 1162-1168. crossref(new window)

15.
Nam, I. S. Cho, J. J., Kim, H. S., Kim, J. M., Lim, D. K., Kim, J. N., Pyo, S. I., Kim, T. J., and Kwak, H. K. (2008) Effects of HACCP system implementation on productivity of swine farm. Korean. J. Vet. Publ. Hlth. 32, 245-250.

16.
Park, J. S. and Park, S. I. (2009) A survey of washing and sanitizing methods for the pre-preparation of fruits at a school foodservice in the Seoul and Kyunggi area. Korean J. Food Culture 24, 39-50.

17.
Spencer, H., Georgina, H., and James, N. (1999) Costs and benefits of implementing HACCP in the UK dairy processing sector. Food Control 10, 99-106. crossref(new window)

18.
Unnevehr, L. J. and Jensen, H. H. (1996) HACCP as a regulatory innovation to improve food safety in the meat industry. Am. J. Agric. Econ. 78, 764-769. crossref(new window)