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Microbiological Evaluation for HACCP Guideline of Korean Traditional Cookies  

Lee Je Myoung (Department of Food & Nutritional Sciences, Ewha Womans University)
Park Jae Young (Department of Food & Nutritional Sciences, Ewha Womans University)
Lee Hye Ran (Department of Food & Nutritional Sciences, Ewha Womans University)
Lee Mi Seon (Department of Food & Nutritional Sciences, Ewha Womans University)
Yoon Sun Young (Department of Food & Nutritional Sciences, Ewha Womans University)
Chung Duck Hwa (Division of Enviro Biotechnology and Food Science and Technology College of Agriculture and Life Science, Gyeongsang National and Life science, Gyeongsang National University)
Lee Jong Mee (Department of Food & Nutritional Sciences, Ewha Womans University)
Oh Sangsuk (Department of Food & Nutritional Sciences, Ewha Womans University)
Publication Information
Journal of Food Hygiene and Safety / v.20, no.1, 2005 , pp. 36-42 More about this Journal
Abstract
The purpose of this study is to develope a HACCP model for Korean traditional cookies. Prerequisite program and HACCP plan were proposed and analyzed for Yugwa. After analysing hazards of raw material and manufacturing processes, CCP, CL and control methods were presented. Pathogenic microorganisms were detected at the Korean traditional cookies plant. It gave a clue that general sanitation control procedures should be implemented for safe traditional cookie products. Hazard analysis of raw materials and processing of Korean traditional cookies, determination of critical control points and critical limits at the plant lead to present a model of HACCP plan. Implementation of HACCP can be carried out using a HACCP model. Critical control point of Yugwa production were determined as frying process. Biological and chemical hazards were presented for CCP determination.
Keywords
HACCP; Korean traditional cookies; Sanitation; CCP;
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