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http://dx.doi.org/10.5762/KAIS.2012.13.8.3578

Biological and Chemical Hazards Factor Analysis for CCP(Critical Control Point) in Fried Process of Fried Noodles  

Kwon, Sang-Chul (Food Safety support organization KFIA(Korea Food Industry Association))
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.13, no.8, 2012 , pp. 3578-3585 More about this Journal
Abstract
The purpose of this study was to establish the critical limit at CCP (Critical Control Point) of HACCP (Hazard Analysis Critical Control Point) system for instant noodle and it was conducted at P company in Ichen(Gyeonggi-do), Korea. According to the CCP, Fried process were experimented to removal and decrease of microbiological and chemical hazards by measuring of each temperature and times. As a result, the standard plate count and pathogenic microorganism were not detected by fried processing (Temperature : $145{\pm}10^{\circ}C$, Time : $75{\pm}30$ sec). The acid value of chemical hazards produced by fried processing was able to manage, showed lower (0.2) than the legal limit (0.6). Air-borne bacterial examination results detected(3 CFU/mL, 3 CFU/mL) in the Frying Room and Steam Room. Therefore, the CCP-BC of fried process would be a great alternative to prevent and remove hazard analysis, such as general and pathogenic microorganism (E. coli O157:H7, B. cereus, Listeria monocytogenes, Salmonella spp, Sthaph. aureus etc), chemical hazard analysis. In conclusion, it suggested that HACCP plan was necessary for management standard and systematic approach in establishement of critical limit, solving the problem, method of verification, education and records management by fried processing.
Keywords
HACCP(Hazard Analysis Critical Control Point); Hazardous factor analysis; Fryed noodles; Acid value; Peroxide value;
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Times Cited By KSCI : 6  (Citation Analysis)
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