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KMID : 0380620040360010174
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 1 p.174 ~ p.182
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Establishment of Hygienic Standards for Pizza Restaurant Based on HACCP Concept -Focused on Pizza Production-
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이복희/Lee,BogHee
허경숙/김인호/Hhu,KyoungSook/Kim,InHo
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Abstract
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Hygienic standards for pizza specialty restaurant located in Seoul during summer, 200 were established based on HACCP concept by measuring temperature, time, pH, A_w and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly´s scale), respectively. Microbial contaminations occurred at 5-60C, pH about 5.0, and A_w (0.93-0.98). Microbial assessments for pizza processing revealed 1.5*10^2.3.9*10^8 CFU/g of TPC and 0.5× 10^1-1.6×10^7 CFU/g of coliforms, exceeding standars (TPC 10^6 CFU/g and coliform 10^3 CFU/g) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained 6.2×10^2?1.1×10^9 CFU/g of TPC, 2.0×10^1-6.2×10^3 CFU/g of coliforms. Workers´ hands contained 3.1×10^4 CFU/g of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per 100 com^2). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practives by workers are recommended as control points for safe pizza production.
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KEYWORD
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