Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers

Jung Whan Chon; Rakhyun Koo; Kwang Young Song; Il Byeong Kang; Dong Hyeon Kim; Dongryeoul Bae; Hyunsook Kim; Sae Hun Kim; Kun Ho Seo

doi:10.1111/1471-0307.12786

Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers

Jung Whan Chon, Rakhyun Koo, Kwang Young Song, Il Byeong Kang, Dong Hyeon Kim, Dongryeoul Bae, Hyunsook Kim, Sae Hun Kim, Kun Ho Seo

Research output: Contribution to journal › Article › peer-review

9 Citations (Scopus)

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.

Original language	English
Pages (from-to)	453-461
Number of pages	9
Journal	International Journal of Dairy Technology
Volume	74
Issue number	3
DOIs	https://doi.org/10.1111/1471-0307.12786
Publication status	Published - 2021 Aug

Bibliographical note

Funding Information:
This paper was supported by the Konkuk University Researcher Fund, 2020.

Publisher Copyright:
© 2021 Society of Dairy Technology.

Keywords

Dairy farms
Food safety controls
HACCP
Korean dairy industry
Mandatory certification

ASJC Scopus subject areas

Food Science
Bioengineering
Process Chemistry and Technology

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10.1111/1471-0307.12786

Cite this

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title = "Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers",

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.",

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note = "Funding Information: This paper was supported by the Konkuk University Researcher Fund, 2020. Publisher Copyright: {\textcopyright} 2021 Society of Dairy Technology.",

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doi = "10.1111/1471-0307.12786",

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AU - Chon, Jung Whan

AU - Koo, Rakhyun

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AU - Kim, Dong Hyeon

AU - Bae, Dongryeoul

AU - Kim, Hyunsook

AU - Kim, Sae Hun

AU - Seo, Kun Ho

PY - 2021/8

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N2 - 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.

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Strategies for expanding HACCP certification rate using an awareness survey of dairy farmers

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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