Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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HACCP in Changran Jeotgal

  • Park Mi-Yeon (Department of Food Science and Technology, Pukyong National University) ;
  • Choi Seung-Tae (Institute of Genetic Engineering, Changwon National University) ;
  • Chang Dong-Suck (Department of Food Science and Technology, Pukyong National University)
  • Published : 2002.03.01
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Abstract

The HACCP (hazard analysis critical control point) concept becomes an important aspect of Good Manufacturing Practices (GMP) in safe food production. The HACCP plan was developed with food safety objective. The authors already carried out hazards analysis on Changran Jeotgal manufacturing process in a previous report. In this study we developed a HACCP plan on the manufacturing process of Changran Jeotgal. We could decide two CCPs those were salt concentration and eliminations of foreign materials before packaging. Foreign materials should be certainly checked out with laser detector just before packaging. Salt should be maintained more than $8\%$ to inhibit pathogenic bacteria in end product. On the Jeotgal process free water is removed after salting and Jeotgal is seasoned with several subsidiary materials such as com syrup. In result end products have $8\%$ salt with water activity 0.82. Most bacteria are inhibited but some can live in this condition. Materials on the working may be contaminate by pathogens, chemicals or physical hazards. It will be decreased by SSOP (standard sanitary operating program). The SSOP needed in Jeotgal plants is nearly same as other general food manufacturing plants but essential to fulfill HACCP program.

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References

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