CAJ | 학술논문

HACCP（危害分析与关键控制点）是确保食品生产安全的一种科学、合理和系统的方法，其通过对食品生产过程中可能存在的危害因素的控制，更好地保障食品安全。本文通过分析菊芋腌制调配生产中可能影响食品质量安全的危害因素和关键环节，从而建立菊芋腌制生产的HACCP体系。
HACCP（위해분석여관건공제점）시학보식품생산안전적일충과학、합리화계통적방법，기통과대식품생산과정중가능존재적위해인소적공제，경호지보장식품안전。본문통과분석국우업제조배생산중가능영향식품질량안전적위해인소화관건배절，종이건립국우업제생산적HACCP체계。
HACCP(hazard analysis and critical control point)is a scientific,reasonable and systematic way of the guarantee of food production security.It controlled the possible risk factors in the process of food production to ensure the safety of food better. In this paper ,the risk factors and key links of Jerusalem artichoke′s pickle production which might affect food quality and safety were analyzed.The HACCP system of Jerusalem artichoke′s pickle production was built.