CAJ | 학술논문

在食品生产行业中，卫生管理一致被各个厂家列为生产质量管理的重点。啤酒作为纯粹培养物发酵的产物，保证纯正清爽是最为重要的。啤酒生产中的污染主要来自空气、水、原料和辅料、接种酵母，设备和管路，包装材料以及各种用具和操作人员等。本文重点阐述了酿造过程中各工序微生物的重要控制点及环境卫生对微生物的重要性。
재식품생산행업중，위생관리일치피각개엄가렬위생산질량관리적중점。비주작위순수배양물발효적산물，보증순정청상시최위중요적。비주생산중적오염주요래자공기、수、원료화보료、접충효모，설비화관로，포장재료이급각충용구화조작인원등。본문중점천술료양조과정중각공서미생물적중요공제점급배경위생대미생물적중요성。
In the food industry, health management is consistent for all manufacturers as a key production quality management. Beer as a pure culture fermentation product, ensure the pure fresh is the most important. Beer production in the pollution mainly comes from air, water, raw materials and accessories, yeast inoculation, equipment and piping, packaging materials and various utensils and the operator. This paper focuses on the importance of the process of microbial brewing process of critical control points and environmental health team microorganisms