유가공품 가공공장의 HACCP system 적용

The application of HACCP system in the production of milk and milk products

The Hazard analysis critical control point (HACCP) system identifies specific hazards and preventative measures for their control to ensure the safety of food. The sucessful application of HACCP requires the full commitment and involvement of management and the workforce and it also requires a team approach. This study was undertaken to find out considerations which are required at the application of HACCP system to the plants of milk products under governmental regulations. If present sanitation-related regulations are prerequisite programs, critical control points (CCPs) among processing steps of processed milks, were sterilization and cooling steps. The HACCP system will ensure many effects containing improvement of the safety of milk products and economic benefist of plants and our country.