제빵업체의 HACCP 모델 적응을 위한 미생물학적 위해도 평가

Microbiological Evaluation for HACCP Implementation of Wholesale Bakery Products

  • 김혜영 (이화여자대학교 식품영양학과) ;
  • 박재영 (이화여자대학교 식품영양학과) ;
  • 정덕화 (경상대학교 응용생명하교) ;
  • 오상석 (이화여자대학교 식품영양학과)
  • Kim Hye Young (Department of Food & Nutritional Sciences, Ewha Womans Univ) ;
  • Park Jae Young (Department of Food & Nutritional Sciences, Ewha Womans Univ) ;
  • Chung Duck Hwa (Division of Enviro Biotechnology and Food Science and Technology, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Oh Sangsuk (Department of Food & Nutritional Sciences, Ewha Womans Univ)
  • 발행 : 2004.12.01

초록

빵류 제품의 HACCP적용을 용이하게 하기 위해서는 HACCP 일반 모델 개발이 필요하다. 제빵 공정이 소성과정 중 제품의 내부온도가 $85^{\circ}C$ 이상 유지되어 호화되는 것을 감안하면 병원성 미생물의 사멸이 베이킹 중에 일어나므로 일반 위생관리가 안전성 확보를 위한 주된 타겟이 되며, 일반위생관리규정은 적정제조기준(GMP : Good manufacturing practice) 함께 HACCP 시스템을 적용하기 위한 보조 프로그램으로서 반드시 확립되고 관리되어야 할 프로그램이다. 이에 본 연구에서는 빵류 제품을 생산, 가공, 포장하여 시판하는 제빵업체에 HACCP시스템을 적용시키고자 빵류 제품을 대상으로 하여 생산 제품의 안전성 및 위생 상태를 미생물학적 방법을 평가하고, 원료의 공정에 따른 위생분석을 행하여 CCP및 CL을 결정하여 빵류제품의 HACCP일반 모델을 제시하였다. 이러한 일반위생관리기준과 HACCP일반모델은 빵류 제품의 안전성 확보 및 HACCP적용에 도움이 될 것으로 판단된다.

Generic HACCP models for bakery products may help HACCP implementation at the wholesale bakery production lines easier. When baking, the internal temperature of bakery products went up to $85^{\circ}C$, which resulted in gelatinization of starch. Considering the characteristics of bakery products, general sanitation control procedures are the main target tool to keep bakery products safe. Monitoring of pathogenic microorganisms at bakery plant environment including production lines was carried out. At the wholesale bakery environment pathogenic microorganisms were detected. It gave a clue that general sanitation control procedures should be implemented for safe bakery products supply. Hazard analysis of raw materials and processing of bakery products, and determination of critical control points and critical limits at the wholesale bakeries lead to present generic model of bakery product HACCP plan. CCPs for the wholesale bakery products may be applied and modified for the implementation of HACCP plan at the wholesale bakery plant.

키워드

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