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Study of the Microbiological Limitation Standards Setting of Baking Processing by Confectionery
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 Title & Authors
Study of the Microbiological Limitation Standards Setting of Baking Processing by Confectionery
Lee, Ung-Soo; Kwon, Sang-Chul;
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 Abstract
Main idea of this study is applying The HACCP (Hazard Analysis Critical Control Point) system to Confectionery. LB company, located in Gyeryong-si, Chungnam, provided main ingredients of confectionery, work facilities and workers between September 1, 2014 and January 15, 2015. The manufacturing process was made by Referring to the typical manufacturing process of confectionery manufacturers. Based on the microbiological hazard analysis, egg contained of bacteria, which has most amount of bacteria among agricultural materials. However, the Microbiological hazard analysis of the raw materials and after the baking process of confectionery showed a safe result. As a result, the microbiological hazard should be reduced by systematic cleaning, disinfection and improved sanitary education.
 Keywords
Biological hazards;Confectionery;limitations;Manufacturing process;Microbiological;
 Language
Korean
 Cited by
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