Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 14 Issue 4
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- Pages.367-374
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- 1998
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
The Seasonal Microbiological Quality Assessment of Kimbap(seaweed roll) Production flow in Foodservice facilities for Univ. students - HACCP model -
대학생 대상 급식시설의 김밥 생산과정에 따른 계절별 미생물적 품질평가
Abstract
The purpose of this study was to evaluate the microbiological quality of, and to assure the hygienic safety of, the kimbap production in the university foodservice facilities in accordance with the HACCP (Hazard Analysis Critical Control Point) Program. The time-temperature relationship and the microbiological quality (specifically, total plate count and coliform bacteria count) were assessed to find the critical control point (CCP) during each of the production phases. The average of the daily longest duration time of the kimbap at the facilities was 23.4 hours in summer, while 29.6 hours in winter. In the purchasing phase of the raw materials, the microbiological quality of laver, fish paste, carrot and cucumber in summer was not at an acceptable level according to the standard set by the Natick research center, especially the number of TPC and the coliform level of laver was higher than the threshold level. In the refrigerator storage phase, the temperature of the carrot was 7.4