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Microbiological Evaluation for HACCP Implementation of Wholesale Bakery Products  

Kim Hye Young (Department of Food & Nutritional Sciences, Ewha Womans Univ)
Park Jae Young (Department of Food & Nutritional Sciences, Ewha Womans Univ)
Chung Duck Hwa (Division of Enviro Biotechnology and Food Science and Technology, College of Agriculture and Life Science, Gyeongsang National University)
Oh Sangsuk (Department of Food & Nutritional Sciences, Ewha Womans Univ)
Publication Information
Journal of Food Hygiene and Safety / v.19, no.4, 2004 , pp. 185-192 More about this Journal
Abstract
Generic HACCP models for bakery products may help HACCP implementation at the wholesale bakery production lines easier. When baking, the internal temperature of bakery products went up to $85^{\circ}C$, which resulted in gelatinization of starch. Considering the characteristics of bakery products, general sanitation control procedures are the main target tool to keep bakery products safe. Monitoring of pathogenic microorganisms at bakery plant environment including production lines was carried out. At the wholesale bakery environment pathogenic microorganisms were detected. It gave a clue that general sanitation control procedures should be implemented for safe bakery products supply. Hazard analysis of raw materials and processing of bakery products, and determination of critical control points and critical limits at the wholesale bakeries lead to present generic model of bakery product HACCP plan. CCPs for the wholesale bakery products may be applied and modified for the implementation of HACCP plan at the wholesale bakery plant.
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