표제지
목차
I. 서론 7
II. 연구방법 및 내용 12
1. 연구대상 및 기간 12
2. 연구 방법 12
3. 실험 방법 21
1) 열처리 공정 21
2) 여과 공정 23
3) 용기세척 공정 25
III. 결과 및 고찰 27
1. 열처리 공정 27
1) 열처리 온도 및 시간 검증 27
2) 보리차 완제품 검증 30
2. 여과 공정 34
3. 용기세척 공정 41
4. 세척수 압력 한계기준 45
IV. 요약 48
참고문헌 50
Abstract 55
Table 1. Current status of HACCP-certified facilities in Korea 10
Table 2. Detail description the barley tea 13
Table 3. Description of the intended use and consumers of the barley tea 15
Table 4. CCP Determination critical limits 19
Table 5. Effective biological control verification and validation inaccordance with the temperature and time of change 28
Table 6. Biological hazard analysis result 33
Fig. 1. Flow diagram for the production and packaging the barley tea. 16
Fig. 2. Effective biological control verification and validation in accordance with the temperature and time of change. 29
Fig. 3. Filtering net validation test(metal) at 20 mesh. 35
Fig. 4. Filtering net validation test(plastic) at 20 mesh. 36
Fig. 5. Filtering net validation test(metal) at 40 mesh. 37
Fig. 6. Filtering net validation test(plastic) at 40 mesh. 38
Fig. 7. Metallic foreign materials bottle rinse. 42
Fig. 8. Hard foreign materials bottle rinse. 43
Fig. 9. Soft foreign materials bottle rinse. 44
Fig. 10. Jajang/curry bottle rinse. 46