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KMID : 0665419960110020235
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Korean Journal of Food Culture
1996 Volume.11 No. 2 p.235 ~ p.242
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Relationships between Actual Sanitary Management Practices during Production and Distribution, and Microbiologieal Quality of Dosirak Items Marketed in CVS
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Abstract
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Sanitary management practices from 8 packaged meals (Dosirak) manufacturing establishments were surveyd during production and distribution and their microbiological quality of dosirak items marketed in CVS were analyzed. Correlation coefficients were calculated to determine significant relationships between sanitary management practices and microbiological quality of packaged meals. The results of self evaluation on sanitary management practices indicated ´doing practice well´ in personnel and equipment sanitation management but time-temperature control management were practiced satisfactorily only about 55% as compared with the managerial standard guidelines. Significant relationships between the status of actual sanitary management practices and microbiological quality of Dosirak items were not found, but general status of microbiological quality of Dosirak items revealed positive relationship with the size of operational structure and the status of time-temperature control management practices.
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