고추장 제조공정에 필요한 HACCP

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식품의 안전성, 특히 고추장의 제조공정 중 필요한 HACCP에 대한 자료입니다.
고추장 제품의 시장규모에 대한 도표 및 제조공정 등을 포함하고 있습니다.
슬라이드 노트에 자세한 설명도 풀어 써 두었으니 참고하시기 바랍니다.

목차

1. Introduction
-Necessity of HACCP
- Manufacturing process of Gochujang
-Actual condition of microorganism contaminant
2. Application of HACCP
3. Complements

본문내용

Introduction
- Why do we need HACCP?

Necessity of HACCP

Economic aspect
Market size is growing
Size of domestic market : hot pepper paste(320 billion ￦, 2003)
Export of hot pepper paste(12 million $, 2005)
Assurance for the safety of hot pepper paste is needed
Economic loss caused by food poisoning
Domestic : 1300 billion ￦ (2003)
USA : 35 billion $
Development of HACCP in Korean traditional sauce can prevent food poisoning and suppress economic loss

Social & technical aspect
Social aspect
People’s need and interest for safe food are increasing against food accident (parasite egg in Kimchi, melamin in dairy products.. etc.)
Development of process that can satisfy safety and freshness is essential in traditional Korean sauces
Technical aspect
Potential hazard of Korean hot pepper paste
Contamination of raw materials with micro organism(Bacillus cereus), and mycotoxins
Impossibility of sterilization during manufacturing process
Survival and proliferation of Bacillus cereus after pasteurization(heat-resistant endospore)
Application HACCP process to other traditional food

참고 자료

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