지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.6
- 수록면
- 88 - 91 (4page)
- DOI
- https://doi.org/10.13041/jpvm.2017.41.2.88
이용수
초록· 키워드
오류제보하기
Reanalysis using the US Food and Drug Administration Hazard Analysis method was performed to evaluate the effectiveness of the current Critical Control Point (CCP) configuration for non-thermal processes such as meat packaging plants and butcher shops. During non-heat treatment processing without the process of removing or reducing contaminated microorganisms, it is necessary to set and control the incoming material inspection step with the CCP since this step is essential to prevent the inflow of contaminants through incoming materials. The temperature control of the final product storage refrigerated room can be managed by the prerequisite program. However, the CCP setting of the refrigerated room prior to shipment of the meat packaging plant in which the cold chain system should be maintained in the following distribution stage is recognized. It is not an effective method to install a metal detector and manage it with CCP for metal hazard control.
Improving hygienic cleaning guidelines and enhancing hygiene training are proactive and effective measures against metal particle contamination.
목차
등록된 정보가 없습니다.
참고문헌 (12)
참고문헌 신청
CAC / 2003 / Recommended International Code of practice: general principles of food hygiene. Annex on hazard analysis and critical control point (HACCP) system and guidelines for its application / CAC/RCP 1-1969, Rev. 4-2003
EC / 2005 / Guidance document:implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses
FAO / 2006 / FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses
Gill CO / 1995 / The presence of Aeromonas, Listeria and Yersinia in carcass processing equipment at two pig slaughtering plants / Food Microbiol 12:135~141
GFTC / 1998 / Hazard analysis and development of your HACCP plan; Section 5.3. Hazardous microorganisms and parasites grouped on the basis of risk severity
EC / 2005 / Guidance document:implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses
FAO / 2006 / FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses
Gill CO / 1995 / The presence of Aeromonas, Listeria and Yersinia in carcass processing equipment at two pig slaughtering plants / Food Microbiol 12:135~141
GFTC / 1998 / Hazard analysis and development of your HACCP plan; Section 5.3. Hazardous microorganisms and parasites grouped on the basis of risk severity
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