CAJ | 학술논문

目的：将HACCP管理体系应用在鲜切草莓加工和保鲜生产中。通过HACCP体系可进行预防与控制食品原料生产、加工、贮运到销售等过程中可能存在的潜在危害，并能最大限度地降低风险，更有效地保证食品的安全。方法以草莓为试验材料，采用 HACCP 体系对鲜切草莓加工和保鲜过程中可能的潜在危害进行分析，确定关键控制点和关键限值，提出相应的预防措施和监测方法。结果确定了原料验收、切割、保鲜处理、包装、贮存5个关键控制点，构建了鲜切草莓加工和保鲜的HACCP 管理体系模式。结论将HACCP管理体系运用于鲜切草莓加工与保鲜过程中，提高了该产品质量安全卫生水平。
목적：장HACCP관리체계응용재선절초매가공화보선생산중。통과HACCP체계가진행예방여공제식품원료생산、가공、저운도소수등과정중가능존재적잠재위해，병능최대한도지강저풍험，경유효지보증식품적안전。방법이초매위시험재료，채용 HACCP 체계대선절초매가공화보선과정중가능적잠재위해진행분석，학정관건공제점화관건한치，제출상응적예방조시화감측방법。결과학정료원료험수、절할、보선처리、포장、저존5개관건공제점，구건료선절초매가공화보선적HACCP 관리체계모식。결론장HACCP관리체계운용우선절초매가공여보선과정중，제고료해산품질량안전위생수평。
Objective To apply the Hazard Analysis and Critical Control Point (HACCP) system in the production of fresh-cut strawberry processing and preservation. HACCP has an effect on preventing and control the potential hazards coming from the whole process of the food raw materials production, processing, storage, and transportation to sale. It also has a great effect on reducing the risk of potentially hazardous products to enhance the production safety of the fresh-cut strawberry. Methods HACCP was applied to fresh-cut strawberry processing and storage. The potential hazards were analyzed, and the critical control points and the critical limits were determined, and then put forward corresponding preventive measures and monitoring methods. Results The 5 key points were confirmed as raw material acceptance, cutting, preservation, packaging and storage, and the HACCP work schedule was formulated to establish a safety management system in the production of the fresh-cut strawberry. Conclusion The application of HACCP management system could improve the quality of the product safety and health in the fresh-cut strawberry processing and preservation process.