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106
STUDY ON CONSTRUCTING ISO 22000:2005 FOOD SAFETY
MANAGEMENT SYSTEMS FOR CAKE ASSEMBLY LINE
Lê Đoàn Dũng
Hà Duyên Tư
T
ABSTRACT
The research concentrated on studying the conditions and production processing of a bakery.
In addition, we also conducted some microorganism analyses of final-product and consumption-
product to evaluate the effect of biological hazards on cake product. The investigation indicated that
there were some points in the organization that did not conform to the requirements of ISO
22000:2005. The results of microorganism analyses also showed that some samples had the amount
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107
Đối tượng
Phương pháp nghiên cứu
-
-
-
ng
DẦU, PHẨM MÀU
KEM TƯƠI
HOA QUẢ, SIRO
MỨT
- 2009
108
-
-
-
0
C
-
BYT
8.5 x 10
3.3 x 10
2
6.5 x 10
<10
10
4
(CFU/g)
3.2 x 10
1.7 x10
2
1.5 x 10
<10
10
2
Coliform (CFU/g)
0
0
0
0
10
E.coli (CFU/g)
<10
1.5x10
5x10
1.5x10
2.4x10
2.6x10
4
<10
3x10
10
4
TS NM, NM
(CFU/g)
<10
<10
2.5x10
6.5x10
1.3x10
3.4x10
2
<10
2.5x10
10
2
Coliform
(CFU/g)
0
-
-
-
-
tran
-
9001:20
1-
2-
melamine
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110
T
1. ; Vi sin
; , 2003
2. -BYT
3. 2005: