Critical Limit Establishment of Sterilization Process for HACCP System of Liquefied Coffee and Sikhe

The purpose of this study was to apply in the HACCP(Hazard Analysis Critical control) system of liquefied coffee and sikhe. The establishment of Critical limit during sterilization processing was measured by sterilization temperature and sterilization time for 30 days from April 1∼30, 2012, and it was conducted at P company in Jincheon (Chungcheongbuk-do), korea. As a result, microbial(coliform, bacillus cereus, Clostridium perfringens and yeast & mold) of sikhe and liquefied coffee were detected before sterilization. In contrat, all microbial was not detected to Sikhe(238mL Can, 500mL and 300mL PP, 1.8L PP) after sterilization (15±1, 35±1 and 45±1 mins at 121±1℃, respectively) and Liquefied coffee was not detected after sterilization(121±1℃, 20±1 mins). The sterilizer condition for deciding the most temperature and time were 121±1℃, 20±1 mins. In conclusion, the sterilization process would be a great alternative to prevention, decreasing and removing of harmful microorganism, such as general bacteria, coliform and pathogenic bacteria etc. Therefore, the critical limit of sterilization temperature and time for quality control and biosafety was established at 121±1℃, 20±1 mins. And it suggests that HACCP plan is necessary for monitoring method, monitoring cycle, solving method, education, training and record management during sterilization processing.