시판 음식의 조리 단계별 HACCP 설정을 위한 연구(II): 일품요리(냉면, 비빔밥)의 위해요인 분석
(주)코리아스칼라
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- 2016.04.02
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- 1995.07
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서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 10권 / 3호
ㆍ저자명 : 계승희
영어 초록
A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Naeng-myeun (Cold noodles) and Pi-bim bab (mixed rice) prepared at Korean restaurants. Large numbers of total plate counts were counted from the cooked foods after handling and holding. Ingestion of these foods must be considered high risk. Critical control points identified were, pre-preparation, food handling after cooking, and holding on display in product flow of Nang-Meon and pre-preparation, preparation, and holding on display in product flow of Pi-bim bab. It need for effective quality control of Nang-Meon and Pi-bim bab that training program consist of surveillance, education of the staff, standard operation procedures, forbidding dangerous processes and control of critical points.
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