HACCP의 적용을 위한 피자 전문 레스토랑의 위생관리 기준 설정 -피자생산을 중심으로-

Abstract

Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH, Aw and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly’s scale), respectively. Microbial contaminations occurred at 5-60oC, pH above 5.0, and Aw (0.93- 0.98). Microbial assessments for pizza processing revealed 1.5 102-3.9 108 CFU/g of TPC and 0.5 101-1.6 107 CFU/g of coliforms, exceeding standards (TPC 106 CFU/g and coliform 103 CFU/g) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained 6.2 102-1.1 109 CFU/g of TPC, 2.0 101-6.2 103 CFU/g of coliforms. Workers’ hands contained 3.1 104 CFU/g of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per 100 cm2). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practices by workers are recommended as control points for safe pizza production.