Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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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

  • 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)
  • 강영미 (경상대학교 수산식품산업화 기술지원센터) ;
  • 차장우 (경상대학교 수산식품산업화 기술지원센터) ;
  • 이수광 (국립수산과학원 식품위생가공과) ;
  • 이재형 (한국식품안전관리인증원 전략기획과) ;
  • 김진수 (경상대학교 수산식품산업화 기술지원센터)
  • Received : 2018.07.02
  • Accepted : 2018.08.27
  • Published : 2018.10.31
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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

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