한국수산과학회

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  • pISSN : 2234-8395
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  • eISSN : 2234-1757

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kfas, vol. 51, no. 5, pp.524-534, October, 2018
DOI. https://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
피조개(Scapharca broughtonii) 조미 통조림의 HACCP 시스템 구축을
위한 위해평가 및 현장적용

강영미1·차장우1, 2·이수광3·이재형4·김진수1, 2*
1경상대학교 수산식품산업화 기술지원센터, 2경상대학교 해양식품생명의학과/해양산업연구소, 3국립수산과학원 식품위생가공과, 4한국식품안전관리인증원 전략기획과

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.

Keyword : Key words: Food safety, Hazard analysis, Critical control point, Shellfish, Broughton’s ribbed ark

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