Microbiological Hazard Analysis for HACCP System Application to Vinegared Pickle Radishes

Kwon, Sang-Chul

doi:10.13103/jfhs.2013.28.1.069

Journal of Food Hygiene and Safety

2013

DOI: 10.13103/jfhs.2013.28.1.069

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Microbiological Hazard Analysis for HACCP System Application to Vinegared Pickle Radishes

Sang-Chul Kwon¹

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Cited by 7 publications

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The Application of the HACCP System to Korea Rice-cake

Lee¹,

Kwon²

2013

Journal of the Korea Academia-Industrial cooperation Society

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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.

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The Application of the HACCP System to Korea Rice-cake

Lee¹,

Kwon²

2013

Journal of the Korea Academia-Industrial cooperation Society

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The Study on the Microbiological Limitation Standards Setting of Handmade Rice-cake by Steam Processing

Lee¹,

Kwon²

2014

Journal of the Korea Academia-Industrial cooperation Society

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The HACCP (Hazard Analysis Critical Control Point) system was applied to Handmade Rice Cakes. The main ingredients of rice cakes, work facilities and workers were provided from the 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. Microbiological hazard analysis of the raw materials and after the steaming process of rice-cakes showed a safe result. On the other hand, the microorganism test on the manufacturing environment and workers suggested that the microbiological hazard can be reduced through systematic cleaning and disinfection, accompanied by improved personal hygiene based on hygienic education for workers on the management of microorganisms in the working area.

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Microbiological Hazard Analysis for HACCP System Application to fermented milk

Park¹,

Kwon²

2015

Journal of the Korea Academia-Industrial cooperation Society

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The aim of this research was to apply a HACCP system (Hazard Analysis Critical Control Point) to fermented milk. The main ingredients of fermented milk, work facilities and workers were obtained from a company named YD, which is located in Seobuk-gu, Cheonan-si between November 5 2013 to April 13, 2014. A manufacturing process chart was prepared by referring to the manufacturing process of fermented milk manufacturers in common. The manufacturing process chart was made with raw materials; Raw milk, High Fructose Corn Syrup, Oligosaccharides, Lactic Acid bacteria and Subsidiary ingredients, Warehousing of packaging materials, Storage, Input, Preheating, Mixing, Homogeneity, Sterilization, Precooling, Culture, Filtration, In packaging, Out packaging, Storage, and Consignment, as listed Table 1. The results of the microbiological hazard analysis on the raw materials was safe after sterilization(90℃±5℃,35±3 min.) On the other hand,a microorganism test of an environment and workers suggested that the microbiological hazard should be reduced through systematic cleaning and disinfection accompanied by improved personal hygiene based on hygienic education on workers and the management of microorganisms in air.

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Microbiological Hazard Analysis for HACCP System Application to Vinegared Pickle Radishes

Cited by 7 publications

References 3 publications

The Application of the HACCP System to Korea Rice-cake

The Application of the HACCP System to Korea Rice-cake

The Study on the Microbiological Limitation Standards Setting of Handmade Rice-cake by Steam Processing

Microbiological Hazard Analysis for HACCP System Application to fermented milk

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