수산물 Eco-label CoC에 대한 식품안전 접근방안 연구 : AHP 기법을 통한 요구사항 분석을 중심으로

서지정보

ㆍ발행기관 : 한국수산경영학회 ㆍ수록지정보 : 水産經營論集 / 46권 / 3호
ㆍ저자명 : 서종석, 서영환, 윤덕현, 서원철, 옥영석

목차

Ⅰ. 서 론
Ⅱ. 이론적 고찰 및 선행연구
Ⅲ. AHP를 활용한 식품 안전적 접근
Ⅴ. 결 론
REFERENCES

영어 초록

The purpose of this study is to find food safety approach in the Eco-label Chain of Custody(CoC) which is only focused to traceability. Because, consumers want to be assured the certified seafood comes from sustainable fishery as well as hygienic. In order to this approach, we used Analytic Hierarchy Process(AHP) method as belows. We first understood the CoC criteria for using pair-wise comparison and analyzed and selected each Eco-label certifications and standards. Second, we carried out a survey to the targeted standard Marine Stewardship Council(MSC) CoC auditors all over the world and analyzed the priorities of food safety approach to 4 principles and 12 criteria belong the MSC CoC Standard. As the results, we found out that‘Management System’has the highest priority in the principles and ‘.Documentation’and‘Keeping Record’are the most important criteria for this approach. In addition, ‘.Training’and‘Identification’are also higher priority of criteria. So, we suggested food safety approach method for improvement of these criteria in conclusion based on discussion with specialist in this field.

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