할인매장에서 판매되는 즉석조리식품의 조리공정분류에 따른 중요관리점 설정 = Establishing Critical Control Points Based on Process Classification for Home Meal Replacement Foods Sold in General Merchandise Stores(GMS)

다국어 초록 (Multilingual Abstract)

The purpose of this study was to improve and assure quality of Home Meal Replacement(HMR) foods sold in General Merchandise Stores(GMS) of A corporation through HACCP-based sanitary production and distribution management.
The study was conducted through the following procedures. After reviewing production flow of HMR menu items sold in GMS operations of A corporation, cooking processes of HMR menu items were classified into five processes based on FDA's process approach. HACCP-based critical control points(CCPs) of each cooking process were identified by production flow chart and CCP decision tree. Based on the determined CCPs of each five cooking process, control procedure and monitoring procedure for HMR foods were developed.
Results of this study are as follows:
1. Cooking processes of HMR foods are classified into 5 types. Those are Process Ⅰ: non-heating process, ProcessⅡ: heating process, ProcessⅢ: heating - cold storage - after-heating process, ProcessⅣ: heating - cold storage - reheating - after-heating process and ProcessⅤ: complex process.
2. CCPs of HMR according each 5 cooking process were determined as followings; ProcessⅠ: pre-preparation and storage phase, ProcessⅡ: receiving, cooking phase, ProcessⅢ: receiving, storage and packaging and display, ProcessⅣ: receiving, storage an d reheating phase, ProcessⅤ: receiving, pre-preparation and storage. cooking and after-heating treatment phase.
3. Based on determined critical control points, criteria for controling and monitoring CCPs were established.
Based on the results of this study, following suggestions would be recommended.
1. The menu items should be carefully selected considering whether food ingredients of each menu item are belong to potentially hazardous foods(PHF) or not. PHF must be excluded from the HMR menu items sold in GMS of they cannot be properly controlled in production phases.
2. HACCP-based critical control points(CCPs) of each cooking process have to be confirmed by measuring time-temperature ; by analyzing microbiology of total plate count, coliforms, and qualitative analysis of E. coli, Salmonella and S.aures and by evaluating employee sanitary practices. A generic HACCP plan and sanitary management guidelines of determined CCPs for HMR foods are required as a further study.
3. Sanitary manager with competent HACCP system capabilities should be placed in central quality control department of GMS to implement developed generic HACCP plan effectively. Especially educating and training employees about monitoring method of critical control points, safe food handling practices and proper cleaning and sanitizing procedures for food and food contact surfaces are very important.