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Hazard Analysis, Determination of Critical Control Points, and Establishment of Critical Limits for Seasoned Laver  

Kang, Min Jeong (Dept. of Food & Nutrition, Yeonsung University)
Lee, Hak Tae (Green Food Safety Research Institute)
Kim, Jung Yun (Dept. of Food & Nutrition, Seojeong College)
Publication Information
Culinary science and hospitality research / v.21, no.2, 2015 , pp. 1-10 More about this Journal
Abstract
The purpose of this study was to establish the critical limit of CCP (Critical Control Point) of a HACCP (Hazard Analysis Critical Control Point) system used in the production of seasoned laver products. The hazard analysis examined microbial evaluations and developed a HACCP management plan for the heating process. The results were determined to be capable of reducing the biological element of CCP via the secondary roasting process. This study examined general bacteria and pathogenic microorganisms such as Escherichia coli, Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, and Bacillus cereus at temperatures ranging from $170^{\circ}C$ to $230^{\circ}C$ and for 3.0 to 5.5 seconds at a time. Before the secondary roasting process, pathogenic microorganisms were all negative, although the presence of general bacteria was still detected. General bacteria was reduced to $1.0{\times}10CFU/g$ after the temperature was set at $230^{\circ}C$ for a period of 5.5 seconds. In conclusion, it suggested that a HACCP plan was necessary for management standard and systematic approach in the establishment of critical limit, problem resolution, verification method, education, and records management through a secondary roasting process.
Keywords
hazard analysis(HA); critical control point(CCP); critical limit(CL); general bacteria; manufacturing process; seasoned laver;
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Times Cited By KSCI : 6  (Citation Analysis)
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