Establishment of the Second Basic Food Safety Plan

목차: CHAPTER 1
Introduction 3
1. Necessity & Background of Research 3
2. Research Purposes 4
3. Research Contents 4
4. Research Method 6

CHAPTER 2
Environmental Changes in Food Safety Control 11
1. Domestic environment 11
2. Overseas environment 14
3. Comparison of the Level of Food Safety Control between Countries 16

CHAPTER 3
Analysis of Trends in Food Safety Management of Korean Administrative Agencies, Major Foreign Countries, and International Organizations 21
1. Comparison among domestic agencies 21
2. Foreign Countries 26
3. Comparison between Korea and Foreign Countries 28

CHAPTER 4
Evaluation of the Results of Implementation of the First Basic Food Safety Plan 33
1. Quantitative Evaluation 33
2. Evaluation of Contents 35

CHAPTER 5
Establishment of the Basis of the Second Basic Food Safety Plan 47
1. Research on perception of experts & the results 47
2. Establishment of mid-to-long-term strategies for enhancement of food safety level 51
3. Vision, goal and implementation strategies of the Second Basic Food Safety Plan 56