Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Hazard Analysis and Critical Control Point of Korean Soups prepared at Korean Restaurants: Hazard Analysis of Tang (Galbitang, Sullungtang, Jangkuk)

시판 음식의 조리 단계별 HACCP 설정을 위한 연구 (I) 탕류(갈비탕, 설렁탕, 장국)의 위해분석

  • Kye, Seung-Hee (Nutrition Research Department, Korea Institute of Food Hygiene) ;
  • Moon, Hyun-Kung (Nutrition Research Department, Korea Institute of Food Hygiene)
  • 계승희 (한국식품위생연구원 영양연구부) ;
  • 문현경 (한국식품위생연구원 영양연구부)
  • Published : 1995.03.30
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Abstract

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Korean soups (Galbitang, Sullungtang, Jangkuk) prepared at Korean restaurants. Cooked foods were sometimes held at room temperature long enough to permit multiplication of bacteria that might have been present. This was confirmed by the finding of large numbers of aerobic mesophilic colonies ($10^6$) in samples of such foods after handling and holding for several hours before served. These bacteria decreased down to $10^1{\sim}10^2$ while the contaminated Tang were served. And internal temperature of Tang served was approximately $70^{\circ}C$. Critical control points identified were, pre-preparation, handling after cooking and holding on display. Guidelines were suggested for effective quality control of Tang (Korean soups) production. Handlers of these foods need to be informed of the hazards and appropriate preventive measures.

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