「식용란」의 보존 및 유통 온도에 관한 개선 방안 - 대법원 2016. 12. 27. 선고 2016도6551 판결(대상판결)과 관련하여 -

초록

The term “Edible eggs” means chicken, duck, and quail eggs intended for the purpose of food consumption (Article 2, Subparagraph 6 Livestock Products Sanitary Control Act and Article 1-2 of the Enforcement Decree of the same Act). In addition, the preservation and distribution temperature of food is a very important factor in maintaining the freshness of food (maintaining quality), inhibiting the growth of pathogenic microorganisms, preventing food poisoning, and extending the shelf life. In particular, for high-risk foods such as “edible eggs”, setting an appropriate preservation and distribution temperature and strictly managing and supervising it is very important from the perspective of “consumer food safety.” This study seeks and reviews feasible improvement measures from a legal and policy perspective on the preservation and distribution temperature of edible eggs, including specific measures for regulating the preservation and distribution temperature of edible eggs: 1) maintaining the current system (“appropriate temperature”), 2)managing it at “as possible 0 to 15°C” as stipulated in the Food Code or “0 to 15°C”, and 3) managing it as a normal temperature product(“15 to 25°C”) or room temperature product(“1 to 35°C”). In this study, a suitable improvement measures will be proposed.

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