Along with the growth of laver consumption and automation of the process, its production is also increasing. However, sterilization steps from the raw material to the processed one along with the inappropriate sanitation have increased the probability of contamination and the safety of food.

Seasoned laver is prepared by treatment with oil and salt followed by heating, its condition decides the taste, quality and level of microbes. Based on KFSC(Korean Food Standards Codex), seasoned laver is categorized in to “other food” or “convenience food” based upon its place of production or processing, As the laver is consumed without additional processing safety and microbiological quality control becomes the utmost priority.

Due to increase in the bacterial food poisoning instances, HACCP system is come into picture. This system provides the general standardized steps for safe food production and management processes. First and foremost principle of this system is development of the analysis methods for detection of harmful components; its purpose is development of prevention system rather than post-analysis. Hence, the strict and continuous application of these standardized steps will ensure the safety and quality of the food products.

This research is focused to developed the HACCP management plan through CCP and CP. Here we have concentrated on the biological harmful element analysis among the biological, chemical, physical harmful elements that contribute towards food poisoning. We aim at development of easy; low-cost, fast applicable, reasonable management standards based on each company’s size and sales for apply of HACCP system. Ultimately, we suggest appropriate heating temperature for management of harmful elements efficiently and secure the safety of seasoned laver based on scientific basis.

In this study we have chosen three companies and have done the analysis thrice. During this study, general bacteria along with other food poisoning bacteria such as Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, E.coil, O157:H7, Vibrio parahaemolyticus, have been studies at varying temperatures from 100℃ to 350℃.

Time and temperature for reducing biological harmful element in seasoned laver processes is 270∼280℃, RPM 1,100∼1,200 and after conversion of each time to passing the heating machine is 6∼7 sec. Results of analysis suggest that cause was contamination of material, production processes and also from the workers. After examination of working environment including workers and facilities, Staphylococcus aureus were detected from some of hands and over garments. But it improved after application of prerequisite managing program and reconsideration of washing and sterilization methods.

Existence of general bacteria was detected from raw laver of the samples analyzed from all the three companies, the number ranged 10?~10?. Bacillus cereus was detected in samples from only 2 of the three analyzed companies. However, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, E.coil, O157:H7, Vibrio parahaemolyticus were all negative. General bacteria has reduced to 10? after subjecting to heating temperature of 100~250℃, but heating over 280℃ managed the number below 10³, and the other microbes such as Bacillus cereus were not detected.

Finally, 2nd heating process (280℃) along with RPM was 1,100∼1,200 is chosen as CCP to reduce biologically harmful elements.