Re-evaluation of critical control point configuration for non-thermal process such as meat packaging plant and butcher shop

• 발행기관: 한국예방수의학회
• 저자명: Chong-Hae Hong
• 간행물 정보: 『Journal of Preventive Veterinary Medicine』Vol.41, No.2, 88~91쪽, 전체 4쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 2017.06.30

영문 초록

Reanalysis using the US Food and Drug Administration Hazard Analysis method was performed to evaluate the effectiveness of the current Critical Control Point (CCP) configuration for non-thermal processes such as meat packaging plants and butcher shops. During non-heat treatment processing without the process of removing or reducing contaminated microorganisms, it is necessary to set and control the incoming material inspection step with the CCP since this step is essential to prevent the inflow of contaminants through incoming materials. The temperature control of the final product storage refrigerated room can be managed by the prerequisite program. However, the CCP setting of the refrigerated room prior to shipment of the meat packaging plant in which the cold chain system should be maintained in the following distribution stage is recognized. It is not an effective method to install a metal detector and manage it with CCP for metal hazard control. Improving hygienic cleaning guidelines and enhancing hygiene training are proactive and effective measures against metal particle contamination.

키워드

Reevaluation critical control point meat packaging plant butcher shop