제목 | 국산 돼지고기 판매점 인증사업 연구 | 문서 |
1. 돼지고기판매점인증제_연구용역_최종보고서.pdf |
내 용 | 제 1 장 연구개요 ·····················································································1 1. 연구의 필요성 ····················································································· 2 2. 연구의 목적 ························································································· 3
제 2 장 국산 돼지고기 유통구조에 대한 조사 ······························· 4 1. 국산 돼지고기 소비시장의 규모와 판매비중 조사 ····················· 5 2. 국내 돈육 유통시장의 특이성 분석 ·············································17
제 3 장 품질인증제도의 연구 ····························································24 1. 품질인증제도의 종류 및 특성 ·······················································25 2. 우리나라 품질인증제도 및 품질인증마크 ··································· 31 3. 주요국의 품질인증제도 및 품질인증마크 ··································· 42
제 4 장 국산 돼지고기 판매점 인증사업의 필요성과 대상선정 ·· 51 1. 인증사업의 필요성 ···········································································52 2. 국산 돼지고기 판매점 인증의 분류와 대상 선정 ····················· 56 3. 인증 대상의 선정 ·············································································62
제 5 장 국 내▪외 유사인증제도 연구 ··········································· 63 1. 국내 유사 인증제도 ·········································································64 2. 해외 유사 인증제도 ·········································································75
제 6 장 국산 돼지고기 판매점 인증사업의 추진방안 ················ 83 1. 인증부여기준 ·····················································································84 2. 인증제도 운영주체 및 조직구성 ···················································98 3. 인증제 운영절차 ·············································································108
제 7 장 인증사업의 추진 ··································································115 1. 국산 돼지고기 판매점 인증마크 개발 ·······································116 2. 국산 돼지고기 판매점 인증사업(시범사업)의 추진 ·················121
제 8 장 시범사업 추진에 따른 평가와 개선방안 ·······················129 1. 시범사업 추진의 문제점 및 애로사항 ·······································130 2. 인증제 개선방안 및 향후 운영방안 ···········································133 |