대학급식의 미생물적 품질보증을 위한 HACCP의 적용 - 참치샐러드

Application of HACCP for Microbiological Quality Assurance in University Foodservice - Tuna Salad

The purpose of this study was to evaluate the microbiological quality, and to assure the safety of the food production process in the university foodservice facilities in accordance with the Hazard Analysis Critical Control Point(HACCP) concepts. The kitchen layout and time-temperature relationship, miciobiological quality(total plate count, coliform) were assessed to identify the critical point during each of the production phases. The results were as follows: 1) The kitchen layout had to be improved because contamination area was not separated from non-contamination area, and work table was in contact with washing sink. 2) Some employee did not follow personal hygiene standards(hand washing), and did not wear proper working uniforms(hair restraints). 3) The production time of tuna salad was 120 min, and environment temperature was 20.1~26.0℃. Improper receiving temperature, improper holding practices(without cover at room temperature) were observed. 4) In the purchasing phase of the raw materials, the microbiological quality of green pepper was not at acceptable level based on the TPC(2.3×106CFU/g) and coliform(>14,000 MPN/g). During washing phase TPC was decreased about 3 log cycle. After cutting and holding phase the level of TPC and coliform were increased rapidly. At serving phase the microbiological quality of tuna salad were not at acceptable level(TPC 3.3×106 CFU/g, coliform 11,000 MPN/g) according to the standard set(TPC <105 CFU/g, coliform <100 MPN/g) by Sorberg et al. 5) For tuna salad, critical control points were purchasing and receiving of fresh vegetables, washing, cutting, holding, mixing and serving phase.