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http://dx.doi.org/10.5657/KFAS.2018.0524

Risk Assessment and Work in Field for HACCP System Construction of Canned Seasoned Broughton's Ribbed Ark Scapharca broughtonii  

Kang, Young Mi (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Cha, Jang Woo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Lee, Su Gwang (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Lee, Jae Hyoung (Department of Strategy Planning, Korea Agency of HACCP Accreditation and Services)
Kim, Jin-Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.51, no.5, 2018 , pp. 524-534 More about this Journal
Abstract
This study assessed the biological and physicochemical hazards involved in establishing a hazard analysis critical control point (HACCP) for canned seasoned Broughton's ribbed ark Scapharca broughtonii and examined the critical control points (CCPs) in the field. Following the basic principles of the HACCP system, the hazard-evaluation procedures were enacted during the production of canned seasoned Broughton's ribbed ark after field investigation of a seafood product company in Korea. CCPs were determined using canned seasoned Broughton's ribbed ark with the corresponding control measures. The HACCP system was applied to each step in processing the product. The results indicated that inspection of raw materials, filling, sterilization, and alien substance detection were the most important CCPs. These results can be used to prevent and control food safety problems in the production of canned seasoned Broughton's ribbed ark.
Keywords
Food safety; Hazard analysis; Critical control point; Shellfish; Broughton's ribbed ark;
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