비스킷 위해요소 설정 및 관리에 대한 연구

Abstract

We propose a HACCP manual for the safe management of biscuits through the analysis of raw material and manufacturing process. eggs in biscuits are a relatively high proportion for baking biscuits and if they were contaminated from harmful factors, they can be easily exposed to pollution such as opportunistic pathogens that cause food poisoning. Because it is not easy to kill the contaminated bacteria if the baking is not properly done due to the abundant nutrients of biscuits, sterilization of the product, cleaning of the equipment storage of should be done. and it should be produced more safely from hazard factor. Therefore, we tried to understand the microbiological, chemical and physical hazards according to HACCP. It was judged to be appropriate because it is less than 50 cfu / 15min / plate for clean area and 100 cfu / 15min / plate for general area, which is the management result of the air borne test result which was measured in order to analyze the environmental contamination degree of the manufacturing line. The criteria were set up by analyzing microbial analysis, SSOP setting, worker microbial contamination level test and SSOP setting test. As a result of the microbiological hazard analysis of the raw materials, it was judged to be appropriate because it was within the standards and specifications of each raw material. It was investigated for baking process as a CCP step. The results showed that the microorganisms could be effectively controlled at the reference temperature zone. considering the quality and texture of the product and the oven process limit was set at 240 ± 10 ℃ for baking temperature 1section, 235 ± 10 ℃ for 2section, 120 ± 10 ℃ for 3section and 6' 30" ± 5" for baking time. As a result of setting the metal detection limit standard, the most effective sensitivity can be measured for Fe Φ 1.5 mm susΦ 2.0 mm at a sensitivity of 8.0.