CAJ | 학술논문

为了提高冷熏调理贻贝肉产品质量,有效保证产品的食用安全,应用HACCP原理,对其生产过程各环节潜在的生物性、化学性、物理性危害进行了全面深入的分析,进而确定了关键控制点（CCP）及关键限值（CL）,制定了监控程序、纠偏措施等,从而将生产过程中的危害因素降低到最低程度,预防食品安全危害的发生。
위료제고랭훈조리이패육산품질량,유효보증산품적식용안전,응용HACCP원리,대기생산과정각배절잠재적생물성、화학성、물이성위해진행료전면심입적분석,진이학정료관건공제점（CCP）급관건한치（CL）,제정료감공정서、규편조시등,종이장생산과정중적위해인소강저도최저정도,예방식품안전위해적발생。
In order to ensure the quantity of the cold smoked conditioning mussel, and guarantee the food consumption safety, a comprehensive analysis was carried out for the potential hazards that may exist in all aspects of the production process, from the biological, chemical and physical aspects,to determine the corresponding critical control point (CCP) and critical limits (CL), and to establish the monitoring system and develop the corresponding preventive measures, which will minimize the hazardous factors in the process of production to avoid food safety hazards.