食品危害分析重要管制點研究-以韓式發酵食品工廠為例

在食品加工業中，發酵乃是指利用生物體，包括酵母菌、微生物、植物細胞，讓有機物質分解之生化反應過程。發酵技術相應使用於豆類發酵、製酒等相關發酵食品。發酵是傳統產業中重要的加工品項之一，可利用於改善產品風味及延長保存期限。也由於世界各地之飲食文化不同，使其發酵產品亦各具特色，台灣發酵食品市場估計超過新台幣300億元。發酵食品亦與時俱進，由傳統走出多樣化風貌，許多國家都積極加值與推廣其傳統發酵食品。受到韓劇影響驅動下，韓式食品在我國漸受歡迎，韓式料理有個特色重點是「發酵」，其中韓國人幾乎用醬（장；Jang）調理一切的食物，｢大醬」（된장；Doenjang）是韓式料理的基本調料，又稱為韓式味噌，用途非常廣泛，作為各種料理的基底（蘸，拌，炒）。但韓式料理中發酵食品製作、加工、貯存、運輸及販賣等過程複雜且多元，發酵食品生產過程如果控制不佳，常發生食安問題，造成食源性疾病。本研究以個案S公司為研究對象，參與導入現今世界各國認定最佳的食品安全控制方法-「危害分析重要管制點（Hazard Analysis and Critical Control Point，HACCP）系統制度」，經由收集文獻以及與工廠HACCP小組成員合作討論，建置相關系統與產出文件。在危害分析中，發現蒸熟及異物混入的危害是二個重要管制點。另外，在導入HACCP後訪談業主，了解成功導入的關鍵在於全公司同心合作，在導入HACCP後，提升產品安全，也提升客戶對產品的信心，相對也提升了營業額。為確保國民飲食衛生安全，期望本研究能拋磚引玉，推動國內韓式料理發酵食品工業對於食品安全管制系統建置之整體發展，並促進產業升級，促使國內食品業更能適應國際化的競爭。

關鍵字

韓式料理；發酵食品； HACCP

並列摘要

In the food industry, fermentation refers to the biochemical reaction process in which organisms, including microorganisms, plant cells and yeast, are used to decompose organic matters. The corresponding fermentation technology is used in the production of wine and bean fermented food. Fermentation is one of the important processing technologies of traditional food, which can be used to extend the shelf life and improve the flavor. The fermented food market in Taiwan is estimated to exceed NT $30 billion due to the different dietary habits of different countries and their own characteristics. Fermented food also keeps pace with the times and goes out of the diversified style from the tradition. Many countries are actively adding value and promoting their traditional fermented food. Driven by the trend of Korean drama, Korean food is becoming more and more popular in Taiwan. One of the characteristics of Korean cuisine is "fermentation", in which Korean people almost use sauce （Jang） to regulate all kinds of food, and “Doenjang " is the basic seasoning of Korean cuisine, also known as Korean miso, which can be used as the base （stir fry, mix, dip） of various cuisines and is widely used. However, the production, processing, storage, transportation and sale of fermented food in Korean cuisine are complex and diversified. If the production process of fermented food is not well controlled, food safety problems often occur, causing food borne diseases. This study took case S company as the research object and participated in the introduction of Hazard Analysis and Critical Control Point （HACCP） system, which is generally recognized as the best food safety control method in various countries in the world. Literature and cooperation with the HACCP team members of the factory to build relevant systems and output documents. In the hazard analysis, it was found that the hazards of steaming and foreign matter mixing are two important control points. In order to ensure the national food safety, we hope that this study can promote the overall development of Korean food industry to the establishment of food safety control system, so as to promote the industrial upgrading and make the domestic food industry more adapt to the international competition.