Microbiological Evaluation for HACCP Guideline of Korean Traditional Cookies
2005
Lee, J.M. (Gyeongsang National University, Jinju, Republic of Korea) | Park, J.Y. (Ewha Womans University, Seoul, Republic of Korea) | Lee, H.R. (Ewha Womans University, Seoul, Republic of Korea) | Lee, M.S. (Ewha Womans University, Seoul, Republic of Korea) | Yoon, S.Y. (Ewha Womans University, Seoul, Republic of Korea) | Chung, D.H. (Gyeongsang National University, Jinju, Republic of Korea) | Lee, J.M. (Ewha Womans University, Seoul, Republic of Korea) | Oh, S.S. (Ewha Womans University, Seoul, Republic of Korea)
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.
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