This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material, storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate count was 4.7 × 104 CFU/g before washing but it was 1.2 × 102 CFU/g detected after washing. As a result of testing airborne bacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number of microorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate, 60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standard plate count, Coliform group and Staphylococcus aureus was represented to be high as 6 × 104 CFU/cm2, 0 CFU/cm2 and 0 CFU/cm2, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was not detected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kier tray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as 8.00×10 CFU/cm2, 3.0 × 10 CFU/cm2, 4.3 × 102 CFU/cm2, 7.5 × 102 CFU/cm2, 6.0 × 10 CFU/cm2, 8.5 × 102 CFU/cm2, respectively. As a result of analyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical control point) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

ABSTRACT
 재료 및 방법
  재료 및 시료 채취방법
  냉동당근주스의 제조공정도 작성
  미생물수 측정
  공중낙하균(일반세균수, 대장균, 진균수) 측정
  당근주스의 자외살균 조건에 따른 미생물의 변화
  제조설비 및 기구의 표면오염도 분석
 결과 및 고찰
  냉동당근주스의 제조공정도 작성
  원료 당근의 세척 전, 후의 미생물 변화
  자외선 살균 조건에 따른 미생물의 변화
  공중낙하균(일반세균수, 대장균, 진균수) 측정
  종업원의 위생상태
  제조설비와 기구의 표면오염도
 요 약
 참고문헌

• 이응수(한국교통대학교 식품공학과) | Ung-Soo Lee (Department of Food Science and Technology, Korea National University of Transportation)
• 권상철(한국교통대학교 식품공학과) | Sang-Chul Kwon (Department of Food Science and Technology, Korea National University of Transportation) Correspondence to