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http://dx.doi.org/10.5762/KAIS.2013.14.11.5792

The Application of the HACCP System to Korea Rice-cake  

Lee, Ung-Soo (Department of Food Science and Technology, Korea National University of Transportation)
Kwon, Sang-Chul (Department of Food Science and Technology, Korea National University of Transportation)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.14, no.11, 2013 , pp. 5792-5799 More about this Journal
Abstract
The purpose of this study was the Application of the HACCP (Hazard Analysis Critical Control Point) system to Korean Rice Cakes. Main ingredients of rice cakes, work facilities and workers were provided from KB company located in Seogye-dong Yongsan-gu, Seoul between September 12, 2012 and February 13, 2013. The manufacturing process chart was prepared by referring to the manufacturing process of rice cake manufacturers in general. As a result of this study, the microbiological hazard analysis on raw materials and finished products of rice cakes showed safe result. However, microorganism test on the manufacturing environment and workers suggested that microbiological hazard should be reduced through systematic cleaning and disinfection, accompanied by improved personal hygienes based on hygienic education on workers and management of microorganisms in the air.
Keywords
HACCP(Hazard Analysis Critical Control Point); hazardous factor analysis; rice-cake; Biological hazards; Nonglutinous rice; Glutinous rice;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
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