The purpose of this study was serve the good quality and safety foodservice to the elder’s in the care home. So it was performed time-temperature, pH, water activity(Aw), microbes at the various phases of food product flow in the cooked soybean sprouts and the cold cucumber and seaweed soup for the evaluation of microbiological quality. And also it was identified the hazard analysis and monitored the critical control point for the food quality control.
The results were as follows :
1. The pH and Aw of cooked soybean sprouts were out of optimum growing range of microbes but have potential danger. The microbiological value of microbiological raw ingredients was exceeded the standard value. But microbiological value was considerably decreased at the boiling process. At the mixing phase, microbiological value was reincreased by the crosscontamination of equipment, mixing bowl, and inadequate worker’s handling practice.
2. In the cold cucumber and seaweed soup, the pH of the raw and prepared ingredients were 6.4 to 7.0 which had the high danger to multiplication of organism. After washing, microbiological value was decreased, but at the cutting phase, the value of total plate counts and coliform was increased 10 times for cross contamination from knife, cutting board and worker’s hands. At the mixing phase, all microbes were more increased than at the prepared phase by the various spices and mixing bowl.
3. There was not detected Salmonella spp. in all tested foods.
4. The value of microbiological on knife and cutting board were exceeded the standard value. Therefore the microbiological problem of food product in both care home was the inadequate sanitation control.
5. It was the most factors that use the inadequate spices, equipment and worker’s handling practice in the microbiological contamination of the producted foods.
6. CCP in the cooked soybean sprouts was ingredient purchase and mixing phase, and that in the cold cucumber and seaweed soup was the cutting and mixing phase.
Therefore, it is needed for safety foodservice in the care home to purchase the safe ingredient, control the time-temperature, wash sanitarily equipment and perform the sanitation education to workers.
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