조미김의 HACCP 시스템 구축을 위한 생물학적 위해도 평가 연구

@inproceedings{2013H,
  title={조미김의 HACCP 시스템 구축을 위한 생물학적 위해도 평가 연구},
  author={김강열 and 윤성이},
  year={2013}
}
Objectives: The purpose of this study was to apply the Hazard Analysis Critical Control Point (HACCP) system to the production of seasoned laver products. The hazard analysis examined microbial evaluations and developed a HACCP management plan through the heating process. Methods: In this study we chose three companies and performed the analysis thrice. During this study, general bacteria along with other food poisoning bacteria such as Salmonella spp., Staphylococcus aureus, Listeria… CONTINUE READING