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KMID : 1024620100300020336
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Food Science of Animal Resources
2010 Volume.30 No. 2 p.336 ~ p.344
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Survey of Hygienic Condition and Management of Meat Markets in Seoul and Gyeong-Gi Area, Korea -HACCP-certified and Non Certified-
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Lee Joo-Yeon
Paik Jin-Kyoung
Lee Joo-Eun
Shin Weon-Sun
Kim Hyoun-Wook
Paik Hyun-Dong
Hong Wan-Soo
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Abstract
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Considering the increasing trends of the consumption of livestock products in Korea, proper hygienic management and
policies for ensuring their safety to protect public health and strengthen consumer confidence are demanded. It is particularly important to manage the livestock distribution processes to provide safe meat and meat products. This study was conducted to examine factors related to the hygiene management of livestock products and to check out the condition of hygienic management in meat markets. To accomplish this, 156 meat markets divided into HACCP-certified and non certified and evaluated for five factors, which received the following scores: facility and equipment management (1.00/2.0
points, 50.0%), storage and transport management (1.93/2.0 points, 96.5%), work place management (0.76/2.0 points,
38.0%), personal hygiene management (0.75/2.0 points, 37.5%), and inspection management (0.22/2.0 points, 11.0%). The
results revealed that the scores of HACCP-certified meat markets were significantly higher than those of the non certified
markets (p<0.05, p<0.01, p<0.001). These findings suggest that meat markets that are not HACCP-certified must improve
hygienic management conditions and educate their employees to improve the safety of livestock products during distribution.
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KEYWORD
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Livestock product, meat market, hygienic management, HACCP
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