Journal of Fisheries and Marine Sciences Education (수산해양교육연구)

The Korean Society for Fisheries and Marine Sciences Education (한국수산해양교육학회)
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Development of an Hazard Analysis Critical Control Point (HACCP) Application Model for Dried Anchovy Workplace

마른멸치 작업장의 식품안전관리인증기준(HACCP)모델 개발

  • YOON, Hyun-Jin (Department of Seafood and Aquaculture Science/Institute of Marine Industry) ;
  • HAM, In-Tae (Department of Seafood and Aquaculture Science/Institute of Marine Industry) ;
  • Kim, Sang-Hyeon (Department of Seafood and Aquaculture Science/Institute of Marine Industry) ;
  • CHOI, Jong-Duck (Department of Seafood and Aquaculture Science/Institute of Marine Industry)
  • 윤현진 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 함인태 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 김상현 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 최종덕 (경상대학교 해양식품생명의학과/해양산업연구소)
  • Received : 2016.03.17
  • Accepted : 2016.04.18
  • Published : 2016.06.30
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Abstract

This study were attempted to apply the HACCP system adopted in the dried anchovy workplace to ensure the hygiene safety of dried anchovy workplace. In this study, HACCP system procedures, including HACCP team organization, determination of critical control point(CCP), establishment of critical limits, mornitering and verification etc., were established using KFDA 12 procedures. To determine whether hazards were critical elements, we evaluated the likelihood and seriousness of each hazard element. The likelihood of residual microorganism and metal piece exceeding the acceptable limit in dried anchovy products were demonstrated to be a critical hazard element. Management of the boiling(CCP-1B) and metal detection(CCP-2P) were determined to be a critical control point. The standards for acceptable residual microorganism and metal piece were set based on relevant laws and regulations, and then the limits were adapted and established for the CCP. An HACCP plan applicable to dried anchovy workplace was established.

Keywords

References

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