전통한과 생사에의 HACCP 모델 적용을 위한 미생물학적 위해도 평가
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2005.03
- 7페이지/ 어도비 PDF
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 20권 / 1호
ㆍ저자명 : 이제명, 박재영, 이혜란, 이미선, 윤선영, 정덕화, 이종미, 오상석
영어 초록
The purpose of this study is to develope a HACCP model for Korean traditional cookies. Prerequisite program and HACCP plan were proposed and analyzed for Yugwa. After analysing hazards of raw material and manufactnring processes, CCP, CL and control methods were presented. Pathogenic microorganisms were detected at the Korean traditional cookies plant. It gave a clue that general sanitation control procedures should be implemented for safe traditional cookie products. Hazard analysis of raw materials and processing of Korean traditional cookies. determination of critical control points and critical limits at the plant lead to present a model of HACCP plan. Implementation of HACCP can he carried out using a HACCP model. Critical control point of Yugwa production were determined as frying process. Biological and chemical hazards ere presented for CCP determination.
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