Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Microbiological Evaluation for HACCP Guideline of Korean Traditional Cookies

전통한과 생산에의 HACCP 모델 적용을 위한 미생물학적 위해도 평가

  • 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)
  • 이제명 (이화여자대학교 식품영양학과) ;
  • 박재영 (이화여자대학교 식품영양학과) ;
  • 이혜란 (이화여자대학교 식품영양학과) ;
  • 이미선 (이화여자대학교 식품영양학과) ;
  • 윤선영 (이화여자대학교 식품영양학과) ;
  • 정덕화 (경상대학교 응용생명학부) ;
  • 이종미 (이화여자대학교 식품영양학과) ;
  • 오상석 (이화여자대학교 식품영양학과)
  • Published : 2005.03.01
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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

References

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