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Microbiological Quality Evaluation for Application of the HACCP System to the Bakery Products at Small Scale Bakeries  

엄애선 (한양대학교 식품영양학과)
권성희 (한양대학교 식품영양학과)
정덕화 (경상대학교 식품공학과)
오상석 (이화여자대학교 식품영양학과)
이헌옥 (한양대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.19, no.4, 2003 , pp. 454-462 More about this Journal
Abstract
Recently, the HACCP(Hazard Analysis Critical Control Point) system has been emphasized in food processing industries throughout the world. However, the system has, as yet, not been applied very well to domestic food industries. Due to the increase in the consumption of bakery products, more studies are required on the application of HACCP to establish the system in small-scale bakeries. This study was designed to provide basic data for setting management standards for HACCP, based on microbiological hazard evaluations of bakery products. Red bean paste filled breads, custard cream filled breads and cakes covered with fresh whipping cream were collected, and microbiological evaluations conducted on the raw materials, the manufacturing processes and potential hazards. The result showed the presence of coliforms in fresh cream of cakes and the soybean paste of soybean paste breads at levels as high as 105 CFU/g on the hazard analysis of the raw materials. Moreover, the general levels of bacteria and coliforms were over those of the standards during the intermediate fermentation and molding processes. Furthermore, high levels of coliforms were detected on the hands of the salesmen and bakers themselves. This suggests that the CCPs (Critical Control Points), such as fresh cream and red bean paste manufacturing process desperately require better management. There is also a requirement for education relating to personal hygiene for the production of hygienic bakery products and for the publics health.
Keywords
HACCP; Small-scaled bakeries; Soybean paste bread; Cream filled bread; Fresh cream cake; CCPs;
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