원문정보
Review for HACCP system to PL infrastructure in Food Manufacturing
초록
영어
As the life standard has enhanced, food products has incomparably advanced both in quality and variety to meet the consumer's choice. Despite of high quality and variety, appropriate food safety system has not been established yet in food manufacturing. With Product Liability issuance effective on July 2002, consumers are demanding far higher food safety level than what it used to be. The food manufacturers are seeking food safety assurance system. HACCP system is a pivotal product safety system providing the infrastructure to PL. By the time in the early 1970 when HACCP was developed suitable for food, it comprised the category of Risk, in fact it was quantitative sequence system. In a preparatory phase of HACCP, decision mostly depends on the quantitative analysis. In a recent study, the introduction of Risk Analysis is being reviewed for Food Safety system. In this study, FTA, FMEA are also reviewed in comparison with HACCP which have been utilized in Safety Engineering.
목차
1. 서론
2. HACCP 시스템의 개요
2.1 HACCP 시스템의 개념
2.2 기존 위생관리 체제와 HACCP 시스템
2.3 HACCP 시스템의 12절차
2.4 CCP 의 선정방법
3. HACCP 시스템과 Systematic Safety Approach
3.1 Systematic Safety 분석기법과의 비교
3.2 HACCP 시스템과 Risk Analysis
4. HACCP 시스템의 고찰
4.1 HACCP 시스템의 도입에 따른 고려사항
4.2 PL 대응체제로서의 HACCP 시스템
5. 결론
6. 참고문헌