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

Abstract

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.