Browse > Article
http://dx.doi.org/10.13000/JFMSE.2016.28.3.713

Development of an Hazard Analysis Critical Control Point (HACCP) Application Model for Dried Anchovy Workplace  

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)
Publication Information
Journal of Fisheries and Marine Sciences Education / v.28, no.3, 2016 , pp. 713-726 More about this Journal
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
HACCP; Anchovy; CCP; Dried anchovy workplace;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 FAO/WHO(1993). Guideline for the application of the hazard analysis critical control point(HACCP) system. Report of 26th Session of the Codex Committee on Food Hygiene 26. Http://www.fips.go.kr(2015).
2 Her, Min-Soo & Kim, Jin-Soo(2002). Comparison of Quality among Boiled-Dried Anchovies Caught from Different Sea. Journal of the Korean Fisheries Society 35(2), 173-178.
3 Kang, Myoung-Hee.Choi, Seok-Gwan & Hwang, Bo-Kyu(2014). Acoustic characteristics of anchovy schools, and visualization of their connection with water temperature and salinity in the southwestern sea and the westsouthern sea of south korea. Journal of the Korean Fisheries Technology 50(1), 039-049.   DOI
4 Kim, Ji-Hee(2014). Physicochemical and microbiological characteristics of dried anchovies in the different sizes during storage at different temperatures. Chonnam National University, 82.
5 Kim, Jin-Soo.Heu, Min-Soo & Kim Hey-Suk(2001). Quality Comparison of Commercial Boiled-Dried Anchovies Processed in Korea and Japan. Journal of the Korean fisheries society 34(6), 685-690.
6 Kim, Jin-Soo.Lee, Tae-Gee.Yeum, Dong-Min.Cho, Moon-Lae.Park, Hae-Wook.Cho, Tae-Jong.Heu, Min-Soo & Kim, Jin-Soo(2000). Food component characteristics of cold air dried anchovies. Journal of Food Science and Nutrition 29(6), 973-980.
7 Kim, Jong-Tae.Kang, Su-Tae.Kang, Jeong-Goo.Choe, Dong-Jin.Kim, Seok-Mu & Oh, Kwang-Soo(2003). Food Components and Quality Characteristics of Boiled-Dried Anchovies Caught by Pound Net. Journal of the Korean Society of Food Science and Nutrition 32(8), 1186-1192.   DOI
8 KOSIS(2015). Korean Statistical Information Service. Retrieved from http://kosis.kr/statisticsList/statisticsList_01List.jsp?vwcd=MT_ZTITLE&parentId=F#SubCont on 5 July.
9 KREI(2013). Food Balance Sheet 2012. Naju, Korea, 190-191.
10 Lee, Je-Myoung.Park, Jae-Young.Lee, Hye-Ran.Lee, Mi-Seon.Yoon, Sun-Young.Chung, Duck-Hwa.Lee, Jong-Mee & Oh, Sang-Suk(2015). Microbiological evaluation for HACCP guideline of korean traditional cookies. Journal of Food Hygiene and Safety 20(1), 36-42.
11 McLntyre CR. (1991). Hazard analysis critical point(HACCP) identification. Dairy Food and Environ 11(7), 357-358.
12 NACMCF(1997). Hazard Analysis and Critical Control Point principles and application guide Line 9-24.
13 NACMCF(1998a). HACCP principles and application guidelines. Journal of Food Protection 61, 1246-1259.   DOI
14 NACMCF(1998b). Principles of risk assessment for illness caused by foodborne biological agents. Journal of Food Protection 61, 1071-1074.   DOI
15 Park, Wan-Hee.Yi, Sung-Hak & Chung, Duck-Hwa(2004). SSOP program development for HACCP application in fresh raw fish manufacturing. Journal of Food Hygiene and Safety 19(2), 84-96.
16 Souness, R.(2000). HACCP in Australian food control. Food Control 11, 353-357.   DOI
17 US FDA(2011). Fish and Fishery Products Hazards and Controls Guidance. 4th ed.