Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Microbiological Hazard Analysis of Non-Heating Process Menus Served at Foodservice Operations and Hygienic Improvements by Implementing HACCP

급식소에서 제공되는 비가열조리 음식의 위해요인 분석과 HACCP 적용 후 위생개선효과

  • Lee, Mi-Ra (Dept. of Food & Nutrition, Sungshin Women's University) ;
  • Kim, Heh-Young (Dept. of Food & Nutrition, Sungshin Women's University)
  • 이미라 (성신여자대학교 식품영양학과) ;
  • 김혜영 (성신여자대학교 식품영양학과)
  • Published : 2007.10.31
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Abstract

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 $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly 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.

Keywords

References

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