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수산식품 제조 사업장의 SSOP program확립을 통한 HACCP system model 개발 원문보기
Development of a HACCP system model by establishment of a SSOPs program for seafood processing company

  • 저자

    이제명

  • 학위수여기관

    慶尙大學校 大學院

  • 학위구분

    국내석사

  • 학과

    응용생명과학부

  • 지도교수

  • 발행년도

    2004

  • 총페이지

    xiv, 124p.

  • 키워드

    수산식품 제조사업장 SSOP HACCP 응용생명과학 식품공학;

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T10060199&outLink=K  

  • 초록

    The importance of HACCP (Hazard Analysis and Critical Control Point) system has more increasing by consumer's demand of food safety. According as this study was performed to develop of HACCP system model in seafood processing company. Seafoods are excellent substrates for microbial growth and are vulnerable to contamination during harvesting, processing, distribution and marketing. They have proteins, amino acids and a number of minerals rich for the bacterial propagation. Seafoods are frequently stored for a long periods Because they are need repetitive handling from harvesting to consumption. Eel croquettes contains high moisture, fat and proteins as a PHF (Potential Hazardous Food). For this study, non-heating frozen processing company in south Korea was chosen. So, a kinds of these foods have high possibility to acidification of fat of pathogenic bacteria. This study consisted of 4 parts : 1. Evaluation of microbiological and chemical hazards in laboratory. 2. Development of a HACCP plan based on results of microbiological and chemical examinations. 3. Development of a SSOPs program by actual inspection. 4. Development of an education and training program for employees. The results were as follows : 1. We have collected 132 samples from water, food contact surfaces, environment, employees, raw materials, finished products and air in the company. Also, pathogenic bacteria such as Escherichia coli, E. coli O157:H7, Salmonella sp., Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus and Yersinia enterocolitica were screened. Higher level of total bacteria and coliform group were observed at thawing step and batter mix step on processing frozen eel croquette. Moreover, the hazard level was the highest in personal hygiene, among the bacteria, E.coli, Staphylococcus aureus were 25%, 20% on employees, respectively. Especially, Salmonella sp. and Listeria monocytogenes were detected from floor of thawing room and processing room. Fortunately, Vibrio parahaemolyticus, Yersinia enterocolitica and E. coli O157:H7 were not detected from all samples. Aflatoxin B_(1) and zearalenone were checked by DC-ELISA and titration of acidification for the chemical hazard evaluation. As for the mycotoxin evaluation, the aflatoxin B_(1) and zearalenone were not detected from all samples. Also the result of titration of acidification came lower than the standard level in butter powder. 2. The application of the HACCP system begins with the development of HACCP plan. Therefore, we developed a HACCP plan based on the results of microbiological and chemical examinations. First of all, Five steps were applied to the seafood company as HACCP preliminary tasks. Organized HACCP team was discussed the product, distribution, intended use, consumers and developed a flow diagram which described the process and verified the flow diagram by actual inspection. After the preliminary five steps had been completed, the development of the HACCP plan of twelve steps preliminary involving of the HACCP seven principles were continued. Subsequently determined six hazards which included microbiological and physical hazards at each processing step. Lastly, determined three Critical Control Points (CCPp-1B, CCPr-2B, CCPe-2P). And then, established CL (Critical limit) and OL (Operating limit) of each CCP. 3. Prerequisite programs are considered as essential step for effective development and operation of the HACCP system. Especially, SSOPs are one of the most important prerequisite programs. Therefore, we developed the SSOPs program by actual inspection which showed 53% of suitable SSOPs management. Insufficient air conditioning system, unsuitable facility and instruments for sanitation control and record-keeping documents were not satisfied. As based on actual inspection and eight regulations of SSOP established which are guarantee of water safety, management of personal hygiene, clothing sanitation, control of the facility, management of environment and auditing procedures. 4. Management of a HACCP system must ensure that the sanitarian is well qualified. The sanitarian should be enough educated in the operations of food facility, on cleaning compound, sanitizers and food microbiology. Employees also should be trained enough. Consequently, we developed a education and training programs for management of a HACCP system. One of those programs was an internal education program which included lectures by QC manager or HACCP team coordinator, education using multimedia, autonomous brain storming with employees and evaluation methods of education. Another program was an external education program which was concerned with the service of an expert, attendance of HACCP workshop or seminar and complete the regular course of HACCP study at an educational institute. In conclusion, the development of a HACCP system for small and medium enterprises like seafood processing company can cost saving of HACCP consulting, decreasing of time consuming to develop a HACCP system by prevention of too many critical control points. These results indicated that the application of a HACCP system can pursuit of profit with effect of their public relations.


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