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KMID : 1011620070230050749
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 5 p.749 ~ p.760
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Microbiological Hazard Analysis of Non-Heating Process Menus Served at Foodservice Operations and Hygienic Improvements by Implementing HACCP
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이미라:Lee Mi-Ra
김혜영:Kim Heh-Young
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Abstract
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The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from 2-12 CFU/plate. However, after HACCP implementation, microbiological levels improved to standard levels by sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.
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KEYWORD
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HACCP, sanitation education, microbiological quality, non-heating process
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