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가정간편식 식품 제조업체의 식품안전문화 평가

Food Safety Culture Assessment of Home Meal Replacement Manufacturer

한국식품위생안전성학회지 2019년 34권 4호 p.380 ~ 387
조승용 ( Cho Seung-Yong ) - 식품안전정보원 식품안전연구부

석다솜 ( Seok Da-Som ) - 식품안전정보원 식품안전연구부

Abstract


Of great importance in food safety culture are the values of an organization regarding food safety that combine the human and material requirements needed to produce safe and hygienic foods. In recent years, efforts have been made to improve the level of implementation of food safety management systems by improving certain cultural elements of food safety. This study investigated the current state of food safety culture in the HMR manufacturing sector. An anonymous survey of 46 HMR manufacturers of various sizes was conducted to evaluate the implementation status of HACCP prerequisite program and food safety culture. The perceived importance of food safety culture factors and their performance were also surveyed. Employees of HMR manufacturers who participated in this survey recognized that the participation of employees and leadership was the most important factor in ensuring food safety. Smaller enterprises are less aware of the importance of such organizational culture. The survey shows that food safety culture indicators in large companies are generally higher than those of small and medium enterprises. Especially, the manager's level of commitment to food safety, resources input, and education and training was significantly higher than that found at small companies (p=0.005). Among the food safety culture evaluation factors, it was found that education and training had significant influence on HACCP prerequisite program performance. Continued employee education and training on food safety and hygiene are important for HMR manufacturers to achieve HACCP certification standards.

키워드

HMR; Food safety; Food safety culture; HACCP; FSMS
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