| 초록 |
The purpose of this paper is to analyze the quality and hygiene management of Japanese fishery products from production to retailing, to understand their characteristics and to derive policy implications. In Japan, the starting point of fishery product quality and hygiene management begins after fishing, and the industry's autonomous efforts have been established to improve quality and safety. In particular, it has been established that freshness control gives fishery products adequate value. Fishery products are distributed in a cold chain system and independent space when processing in production areas and wholesale stages, and dedicated low temperature vehicles are used for transportation of fishery products. On the other hand, Korea's fishery product quality and hygiene management is not consistently managed from the production-wholesale-retail stage, and the infrastructure for temperature control is extremely weak. Therefore, in order to improve the quality and hygiene management of Korean fishery products, a freshness management system is needed through the development of infrastructure such as sanitation cold chains. In addition, education and publicity must be provided to shift fishermen's and market participants' perceptions in terms of software. |
