CAJ | 학술논문

阐述HACCP的定义、作用与基本原理，并将HACCP质量控制体系应用到佛手蜜饯的生产加工工艺中，对生产环节中危害因素进行分析，确定关键控制点、关键限值、监控程序、纠偏措施、验证程序及记录保持程序，从而提高佛手蜜饯的产品品质，确保产品质量安全。
천술HACCP적정의、작용여기본원리，병장HACCP질량공제체계응용도불수밀전적생산가공공예중，대생산배절중위해인소진행분석，학정관건공제점、관건한치、감공정서、규편조시、험증정서급기록보지정서，종이제고불수밀전적산품품질，학보산품질량안전。
The definition and role basic principle of HACCP are briefly described. The system of HACCP is applied to the processing technology on preserved fruit of bergamot. Based on the processing technology, hazards are analyzed and CCPs are confirmed. Moreover, a table of HACCP plan is set up, which can meet the need of safety control for preserved fruit of Bergamot processing.