본문 바로가기
  • Home

The Study on the Crisis Management System -Focused on the HACCP Program-

  • Crisisonomy
  • Abbr : KRCEM
  • 2013, 9(11), pp.363-385
  • Publisher : Crisis and Emergency Management: Theory and Praxis
  • Research Area : Social Science > Public Policy > Public Policy in general

Park Soo-Kyung 1

1충남대학교

Accredited

ABSTRACT

In spite of the established institutional strategies related with food in Korea, an overview of effective counter plans in each level on the perspective of crisis management has been significantly important today when the interest for safe foods has been increased. Due to the frequent import and export of food, the origin and channel of manufacturing and distribution of food has highly been long and complicated. According to this characteristic of the food, hazard factors are more likely to occur along these channels ever. Thus, it is necessary to retain information of each channel so that consumers can have right to make a safe decision on their food. In addition, due to the increase of international trading hazard of food is not limited to only one area but can be extended to any areas which share channel of distribution. Therefore, it is necessary to establish emergency alert system which allows the information of hazard food in one particular area to be shared in other areas. Since December 1997, Korea has established applicable regulations for HACCP from Processing of Livestock products Act, introducing HACCP and Sanitation Standard Operating Procedure(SSOP) in slaughter house and livestock workplace and preparing and running self criteria according to HACCP practice statement of CODEX. The purpose of this study is to analyze management status of Korean livestock based on stage model of crisis management and to provide policy proposal by drawing improving plan for establishing crisis management system. The results of this study provide that it is required to add programs for follow-up after analyzing crisis management in each level of HACCP, which shows a strong tendency of precaution. In addition, it is suggested that the contents of existing programs should be closely reviewed along with designed plans and examination. Also, based on institutionally alternative seeking for safe food, improved education and training are required as well as changing recognition of attaining safe food, which will lead to feasibility of the strategy of ‘From Farm To Table’in which safety of food is secured comprehensively from the level of produce to that of consumption. To sum up, an overall precaution should be reacted against hazard factors of food by establishing risk analysis system and applying precautionary principle based on scientific findings to make sure of enhancing customers’ trust by considering transparency of decision making process.

Citation status

* References for papers published after 2022 are currently being built.