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KMID : 1011620080240050652
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 5 p.652 ~ p.664
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The Development of the HACCP Plan in Korean Rice Cake Manufacturing Facilities
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이효순:Lee Hyo-Soon
장명숙:Jang Myung-Sook
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Abstract
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In this study, a Hazard Analysis Critical Control Point (HACCP) plan was developed for the sanitary mass production of commercial Korean rice cake products (Gaepidduk, Injulmi, and Julpyon). The microbiological properties of manufac?turing flow were evaluated in order to develop the HACCP Plan. The moisture contents ofthe rice cakes ranged between 36.2 ? 55.3%, whereas the water activity of all samples ranged between 0.954?1.0. Microorganisms testing was conducted during various phases of the product flow of Korean rice cake preparation, and included assessments of food equipment, work environment, and cooking employees on a small scale. During the manufacture ofInjulmi, Julpyon and Gaepidduk, CCPs were purchasing & storage, steaming and cooling, molding, and holding in the A and B manu?factories. At the critical limit of CCPs, storage was conducted below at 5°C in soybean powder, oil, and paste with redbeans. The steaming process was conducted above at 99 °C for 40 min. Cooling and holding processes were conducted for 2 hours below at 15°C. The molding process included sanitary education for foodhandlers and training for operators. Thus, certain prerequisite programs had to be implemented prior to the implementation of the HACCP system. High levels of bacterial contamination were detected in the aprons worn to work by some employees. Additionally, periodic sanitary education for foodhandlers and training for operators or managers was required. Cross contamination by materials was expected at the place where materials were processed or stored.
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KEYWORD
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Gaepidduk, Injulmi, Julpyon, microbiological hazards, personal hygiene, HACCP
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