Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers
DC Field | Value | Language |
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dc.contributor.author | Chon, Jung-Whan | - |
dc.contributor.author | Koo, Rakhyun | - |
dc.contributor.author | Song, Kwang-Young | - |
dc.contributor.author | Kang, Il-Byeong | - |
dc.contributor.author | Kim, Dong-Hyeon | - |
dc.contributor.author | Bae, Dongryeoul | - |
dc.contributor.author | Kim, Hyunsook | - |
dc.contributor.author | Kim, Sae-Hun | - |
dc.contributor.author | Seo, Kun-Ho | - |
dc.date.accessioned | 2022-07-06T16:05:00Z | - |
dc.date.available | 2022-07-06T16:05:00Z | - |
dc.date.created | 2021-07-14 | - |
dc.date.issued | 2021-08 | - |
dc.identifier.issn | 1364-727X | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/141443 | - |
dc.description.abstract | This study was performed to provide baseline data for developing strategies for expanding the Hazard Analysis Critical Control Point (HACCP) certification rate using an awareness survey of dairy farmers. A 44-item questionnaire was used to survey randomly selected respondents comprising 84 HACCP-certified and 75 noncertified dairy farms. The quality of raw milk in terms of bacterial and somatic cell count in HACCP-certified farms was statistically (P < 0.05) higher compared with the milk in noncertified farms. Similarly, milk fat and milk protein were statistically (P < 0.05) superior in HACCP-certified farms. The study finds that the practical barriers to implementing HACCP include inadequate financial assistance, incentive programmes, HACCP consulting and education, consumer awareness and knowledge about HACCP-certified products, streamlined recording systems, and farm-oriented mobile operations and maintenance systems. These findings can contribute to the development strategies to increase the rate of HACCP certification of dairy farms around the world. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | WILEY | - |
dc.title | Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Hyunsook | - |
dc.identifier.doi | 10.1111/1471-0307.12786 | - |
dc.identifier.scopusid | 2-s2.0-85107501523 | - |
dc.identifier.wosid | 000659693000001 | - |
dc.identifier.bibliographicCitation | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, v.74, no.3, pp.453 - 461 | - |
dc.relation.isPartOf | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | - |
dc.citation.title | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | - |
dc.citation.volume | 74 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 453 | - |
dc.citation.endPage | 461 | - |
dc.type.rims | ART | - |
dc.type.docType | Article; Early Access | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | CONTROL POINT HACCP | - |
dc.subject.keywordPlus | HAZARD ANALYSIS | - |
dc.subject.keywordPlus | MILK | - |
dc.subject.keywordPlus | PRINCIPLES | - |
dc.subject.keywordAuthor | HACCP | - |
dc.subject.keywordAuthor | Dairy farms | - |
dc.subject.keywordAuthor | Mandatory certification | - |
dc.subject.keywordAuthor | Food safety controls | - |
dc.subject.keywordAuthor | Korean dairy industry | - |
dc.identifier.url | https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12786 | - |
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