한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
- 제11권3호
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- Pages.177-187
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- 1996
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
편의점 판매용 김밥 도시락 생산 및 유통과정의 품질개선을 위한 연구
The Improvement of the Sanitary Production and Distribution Practices for Packaged Meals (Kim Pab) Marketed in Convenience Stores Using Hazard Analysis Critical Control Point (HACCP) system
초록
Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforms. The results of the study are summarized as follows : time-temperature control management was needed because time-temperature abuse more than 8 hours at dangerous temperature zone (5-6
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