유가공품 가공공장의 HACCP system 적용

• 영문명: The application of HACCP system in the production of milk and milk products
• 발행기관: 한국예방수의학회
• 저자명: 김창남(Chang Nam Kim) 천석조(Seuk Jo Cheun) 노우섭(Woo Sup Roh) 이용욱(Yong Wook Lee)
• 간행물 정보: 『Korean Journal of Veterinary Public Health』Vol.22, No.1, 75~90쪽, 전체 16쪽
• 주제분류: 의약학 > 면역학
• 파일형태: PDF
• 발행일자: 1998.03.30

영문 초록

The Hazard analysis critical control point (HACCP) system identifies specific hazards and preventative measures for their control to ensure the safety of food. The sucessful application of HACCP requires the full commitment and involvement of management and the workforce and it also requires a team approach. This study was undertaken to find out considerations which are required at the application of HACCP system to the plants of milk products under governmental regulations. If present sanitation-related regulations are prerequisite programs, critical control points (CCPs) among processing steps of processed milks, were sterilization and cooling steps. The HACCP system will ensure many effects containing improvement of the safety of milk products and economic benefist of plants and our country.

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연구자료 및 방법

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키워드

HACCP HACCP system Processed milks Critical control point