CAJ | 학술논문

本文依据ISO22000，研究食品安全管理体系在乳蛋白浓缩物生产中的应用。建立前提方案，并对乳蛋白浓缩物（MPC）生产流程进行危害分析和危害风险评估，有预见性的预测潜在危害和显著危害，最后分析确定了2个CCP点与2个CP点，分别制定HACCP计划与操作性前提方案对显著危害和潜在危害进行控制。乳蛋白浓缩物生产中食品安全管理体系的建立，可以有效控制和降低可能引入危害的风险，使预防措施系统化，保证了乳蛋白浓缩物的质量与安全。
본문의거ISO22000，연구식품안전관리체계재유단백농축물생산중적응용。건립전제방안，병대유단백농축물（MPC）생산류정진행위해분석화위해풍험평고，유예견성적예측잠재위해화현저위해，최후분석학정료2개CCP점여2개CP점，분별제정HACCP계화여조작성전제방안대현저위해화잠재위해진행공제。유단백농축물생산중식품안전관리체계적건립，가이유효공제화강저가능인입위해적풍험，사예방조시계통화，보증료유단백농축물적질량여안전。
In this work, an application of food safety management systems in the desalted whey powder production was described. Prerequisite program was established. A thorough hazard analysis and risk assessment on the production line were conducted to forecast the the potential hazards. Finally , two CCPs and two CPs were identified, HACCP plan and operational prerequisite program respectively to control the CCPs points and CPs. The study on food safety management systems of MPC could effectively control and eliminates potential hazards , make prevention measures systematically , guarantee the quality of desalted whey powder.