표제지
ABSTRACT
목차
기호 및 약어 설명 10
제1장 서론 11
제1절 연구의 배경 및 목적 11
제2장 연구 방법 14
제1절 조사대상 14
제2절 조사항목 15
제3장 결과 및 고찰 16
제1절 축산물사업장 종사자 일반현황 16
제2절 축산물사업장 일반현황 18
제3절 축산물사업장 HACCP 도입 전/후 현황 분석 20
1. 축산물사업장 HACCP 도입 전 현황 분석 20
2. 축산물사업장 HACCP 도입 후 현황 분석 24
3. 업종별 HACCP 도입 전 기대도 및 도입 후 만족도 분석 29
제4절 HACCP 제도 도입의 효과성 분석 36
1. 위생적인 제품생산 36
2. 제품 안정성 강화 36
제5절 업종별 HACCP 인증제도 요구도 분석 38
1. 업종별 HACCP 도입 시 필요 지원사항 38
2. 업종별 HACCP 도입 시 적정 지원금액 40
3. 업종별 HACCP 인증제도 활성화방안 41
4. 업종별 고객의 축산물 주문 및 구매 시 고려사항 43
제4장 결론 44
참고문헌 47
국문요약 50
설문조사지 53
Table 1. Age of employees engaged in the meat processing business, meat packaging business, and meat sales business, the location of the workplace, the... 17
Table 2. Monthly sales, HACCP introduction costs, support costs, annual HACCP maintenance costs, and smart HACCP operation status of meat processing... 19
Table 3. Purpose of introducing HACCP in the meat processing business, meat packaging business, and meat sales business that participated in the survey 21
Table 4. Burden before the introduction of HACCP in the meat procesdsing business, meat packaging business, and meat sales business that participated in... 23
Table 5. Advantages after the introduction of HACCP in the meat processing business, meat packaging business, and meat sales business that participated in... 25
Table 6. Shortcomings after the introduction of HACCP in the meat processing business, meat packaging business, and meat sales business that participated in... 27
Table 7. Changes in monthly sales after the introduction of HACCP in the meat processing business, meat packaging business, and meat sales business that... 28
Table 8. Comparison of satisfaction after the introduction of HACCP compared to the expectations before the introduction of HACCP regarding the increase in... 29
Table 9. Comparison of satisfaction after the introduction of HACCP compared to the expected level of new market development before the introduction of... 30
Table 10. Comparison of satisfaction after the introduction of HACCP compared to the expected level of external reliability improvement before the introduction... 31
Table 11. Comparison of satisfaction after the introduction of HACCP compared to the expected level of strengthening external competitiveness before the... 32
Table 12. Comparison of satisfaction after the introduction of HACCP compared to the expected level of employee hygiene and safety awareness before the... 33
Table 13. Comparison of satisfaction after the introduction of HACCP compared to the expected level of decrease in customer claims before the introduction of... 34
Table 14. Investigation on the increase in the production of hygienic products and the effect of enhancing product safety after the introduction of HACCP 37
Table 15. Support necessary for the introduction of HACCP in the meat processing business, meat packaging business, and meat sales business that... 39
Table 16. Appropriate amount of support for the introduction of HACCP in the meat processing business, meat packaging business, and meat sales business... 40
Table 17. Measures to revitalize the HACCP certification system for the meat processing business, meat packaging business, and meat sales business that... 42
Table 18. Consideration when ordering and purchasing livestock products by customers in the meat processing business, meat packaging business, and meat... 43