지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학위논문
- 저자정보
- 지도교수
- 신일식
- 발행연도
- 2020
- 저작권
- 강릉원주대학교 논문은 저작권에 의해 보호받습니다.
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The wholesale fish market is not only the end point of the production stage of fishery products, but also the starting point of the distribution stage of fishery products. It is a facility that plays a key role in the distribution of fishery products, such as collecting and distributing large quantities of fishery products and determining the price of fishery products. Although initial sanitation management in wholesale fish market may affect the freshness and quality control of fishery products in subsequent distribution and processing, the sanitation management of fishery products in wholesale fish market is neglected. In addition, the relevant laws is ineffective and the announced sanitation management standards are not presented as specific and obvious standards, and thus, their utilization in field is low.
Therefore, this study aims to develop the HACCP model for the wholesale fish market by applying the HACCP system, which is food safety management system with considerable recognition and reliability, to the wholesale fish market in order to ensure that high-quality and safe fishery products supply to the consumer.
This study was conducted through literature review, on-site survey, and expert advice. Through the on-site survey, the current status and problems of the domestic wholesale fish market were identified, and best practice of advanced domestic and foreign wholesale fish market were investigated and compared with those of the domestic wholesale fish market. Furthermore, based on the on-site survey, the HACCP plan for wholesale fish market was developed through literature review and expert advice.
The study proposed basic and fundamental improvement measures that are highly feasible at this time with regard to the hygiene problems of wholesale fish market in Gangwon Province. The contents of the HACCP plans for the wholesale fish market are as follows. In the wholesale fish market, the process of consignment sale is in the order of “landing, sorting, display/auction, packing, transport, and loading/shipping”, and fishery products are divided into three types: live fish, fresh fish, and molluscan shellfish. Hazard analysis were conducted on the process of consignment sale for each type of fishery products, and the process to control significant hazards was determined as a critical control point(CCP). In the process of consignment sale for live fish, the use of disinfected water was established as a critical limit to control pathogenic bacteria growth at CCP L-1(sorting step) and the time limit of process was established as a critical limit to control pathogenic bacteria growth at CCP L-2(loading/shipping step). In the process of consignment sale for fresh fish, the proper icing in harvest vessel was established as a critical limit to control pathogenic bacteria growth and histamine formation at CCP F-1(landing step); and the time limit of process was established as a critical limit to control pathogenic bacteria growth at CCP F-2(loading/shipping step). In the process of consignment sale for molluscan shellfish, landing from a licensed harvester, the proper tagging on shellstocks and harvesting at approved water was established as a critical limit to control pathogen from harvest area, natural toxins, and environmental chemicals at CCP M-1(landing step); the proper icing in harvest vessel was established as a critical limit to control pathogenic bacteria growth at CCP M-1(landing step); and the time limit of process was established as a critical limit to control pathogenic bacteria growth at CCP M-2(loading/shipping step).
The government ministry established a roadmap for the distribution of fishery products in 2018, and is promoting the improvement of the facilities of the wholesale fish market through the creation of a “Clean wholesale fish market”. In recent times, the introduction of HACCP certification into wholesale fish market is under consideration. Therefore, this study is considered to be able to contribute to the establishment of a safety management system for fishery products in line with these government policies.
Therefore, this study aims to develop the HACCP model for the wholesale fish market by applying the HACCP system, which is food safety management system with considerable recognition and reliability, to the wholesale fish market in order to ensure that high-quality and safe fishery products supply to the consumer.
This study was conducted through literature review, on-site survey, and expert advice. Through the on-site survey, the current status and problems of the domestic wholesale fish market were identified, and best practice of advanced domestic and foreign wholesale fish market were investigated and compared with those of the domestic wholesale fish market. Furthermore, based on the on-site survey, the HACCP plan for wholesale fish market was developed through literature review and expert advice.
The study proposed basic and fundamental improvement measures that are highly feasible at this time with regard to the hygiene problems of wholesale fish market in Gangwon Province. The contents of the HACCP plans for the wholesale fish market are as follows. In the wholesale fish market, the process of consignment sale is in the order of “landing, sorting, display/auction, packing, transport, and loading/shipping”, and fishery products are divided into three types: live fish, fresh fish, and molluscan shellfish. Hazard analysis were conducted on the process of consignment sale for each type of fishery products, and the process to control significant hazards was determined as a critical control point(CCP). In the process of consignment sale for live fish, the use of disinfected water was established as a critical limit to control pathogenic bacteria growth at CCP L-1(sorting step) and the time limit of process was established as a critical limit to control pathogenic bacteria growth at CCP L-2(loading/shipping step). In the process of consignment sale for fresh fish, the proper icing in harvest vessel was established as a critical limit to control pathogenic bacteria growth and histamine formation at CCP F-1(landing step); and the time limit of process was established as a critical limit to control pathogenic bacteria growth at CCP F-2(loading/shipping step). In the process of consignment sale for molluscan shellfish, landing from a licensed harvester, the proper tagging on shellstocks and harvesting at approved water was established as a critical limit to control pathogen from harvest area, natural toxins, and environmental chemicals at CCP M-1(landing step); the proper icing in harvest vessel was established as a critical limit to control pathogenic bacteria growth at CCP M-1(landing step); and the time limit of process was established as a critical limit to control pathogenic bacteria growth at CCP M-2(loading/shipping step).
The government ministry established a roadmap for the distribution of fishery products in 2018, and is promoting the improvement of the facilities of the wholesale fish market through the creation of a “Clean wholesale fish market”. In recent times, the introduction of HACCP certification into wholesale fish market is under consideration. Therefore, this study is considered to be able to contribute to the establishment of a safety management system for fishery products in line with these government policies.
목차
List of Tables ??????????????????????????????????????????????????????????????????????????????????????????????????????????????? ⅵList of Figures ?????????????????????????????????????????????????????????????????????????????????????????????????????????????? ⅶAbstract ??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? ⅸⅠ. Introduction ??????????????????????????????????????????????????????????????????????????????????????????????????????????????? 1Ⅱ. Materials and Methods ?????????????????????????????????????????????????????????????????????????????????????????? 9Ⅲ. Results ?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? 131. On-site survey on domestic and foreign wholesale fish market ???????????? 131.1 Current status and problems of domestic wholesale fish market ?????????????? 131.1.1 Process of consignment sale in the wholesale fish market ???????????????????? 131.1.2 Hygienic problems of domestic wholesale fish market ????????????????????????????? 161.2 A case study of advanced domestic and foreign wholesale fish market ??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? 231.3 Improvement measures for domestic wholesale fish market ??????????????????????? 372. Development of the HACCP model for wholesale fish market ????????????? 412.1 Assembly of the HACCP team (Preliminary steps) ??????????????????????????????????????? 412.2 Description of the product, intended use and consumers (Preliminary steps) ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? 412.3 Development of an process flow chart and a process description (Preliminary steps) ???????????????????????????????????????????????????????????????????????????????????????????????????????????? 432.4 Conducting a hazard analysis (Principle 1) ??????????????????????????????????????????????????????? 482.4.1 Hazard analysis of process of consignment sale for live fish ??????????????? 482.4.2 Hazard analysis of process of consignment sale for fresh fish ???????????? 522.4.3 Hazard analysis of process of consignment sale for molluscan shellfish ???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? 562.5 Determining the critical control points (CCPs) in the process (Principle 2) ??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? 612.6 Establishing critical limits (Principle 3) ?????????????????????????????????????????????????????????????? 642.7 Establishing monitoring procedures (Principle 4) ????????????????????????????????????????????? 672.8 Establishing corrective actions (Principle 5) ????????????????????????????????????????????????????? 682.9 Establishing verification procedures (Principle 6) ???????????????????????????????????????????? 692.10 Establishing record-keeping procedures (Principle 7) ?????????????????????????????????? 692.11 Development of HACCP plans ????????????????????????????????????????????????????????????????????????????? 703. Introduction of the HACCP system into wholesale fish market ?????????? 783.1 SWOT analysis for introduction of the HACCP system into wholesale fish market ??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? 783.2. Strategic implications for introduction of the HACCP system into wholesale fish market ?????????????????????????????????????????????????????????????????????????????????????????????????????? 80Ⅳ. Conclusion????????????????????????????????????????????????????????????????????????????????????????????????????????????????? 82Ⅴ. References ???????????????????????????????????????????????????????????????????????????????????????????????????????????????? 86Ⅵ. Acknowledgements????????????????????????????????????????????????????????????????????????????????????????????????? 90
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