Analysis of Factors Affecting the Sanitation Quality (Count of Coliform Bacteria) of Western-Style Cake

Abstract

Analysis was made on factors in the process of manufacture of three kinds of western-style cake, chou á la créme, cream puff, and Mont Blanc. Its purpose was to estimate the degree of influence of each factor on the sanitation quality (the count of coliform bacteria) of the kinds of cake.The count of coliform bacteria was obtained from each kind of cake by the stamp method, which can be performed readily in the factory. It was used as a criterion. To it were used 11 items of 4 groups and 88 categories as independent variables. The 4 groups and 11 items (listed in parentheses) were as follows : group, No.l, of workers (degree of skillfulness, manner of working, and cleanliness of clothing), group, No.2, of working environment (degree of orderly arrangemest of instruments and utensils, temperature and humidity, and dryness of the floor) . group, No.3, of instruments and utensils (degree of cleanliness of towels, disinfection or not of vessels, and degree of cleanliness of the squeezer) . group, No, 4 of manufacturing process (degree of disinfection of chow á la créme and degree of cooling of this cream) . The 88 categories consisted of 29 of chou á la créme, 31 of cream puff, and 28 of Mont Blanc. Analysis was carried out by the quantification models, Nos.2 and 3, to estimate the significance of these factors and categories. The results oboained are summarized as follows.The sanitation quality of the three kinds of cake seemed to have been influenced relatively strongly by the degree of skillfulness of workers (group No.l), that of cream puff and Mont Blanc by temperature and humidity, and dryness of the floor (group No.2), that of chou á la créme and cream puff by the degree of cleanliness of towels and that of cream puff and Mont Blanc by the degree of cleanliness of the squeezer (group No.3), and that of chou á la créme by the degree of disinfection (group No.4) .In brief, the sanitation quality of the three kinds of cake seemed to have been influenced relatively strongly by some items of groups 1 and 3. To improve it in future, it was considered to be necessary to observe the “Standards for Treatment of Dish-Towels and Squeezers” and the “Training and Guidance of Workers” strictly.