Based on microbiological-chemical test results under simulated time-temperature conditions, total plate count, coliform and volatile basic nitrogen were selected as effective quality indicators for estimating probable shelf-life of Kim Pab dosirak marketed in convenience stores, and shelf-life at each storage temperature was calculated from regression equation between effective quality indicator standard limit and storage time. Estimated shelf-lives of Kim Pab Dosirak were 27, 3 and 2 hours respectively under 10℃, 20℃ and 30℃. Because shelf-life was especially affected by initial values, regression analysis between initial effective quality indicator values and storage hours was performed for the estimation of probable shelf-life of Kim Pab during storage at 10, 20 or 30℃.

Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforma. The results of the study are summarized as follows : time-temperature control management was needed because timetemperature abuse more than 8 hours at dangerous temperature zone (5-60℃) was observed from pre-preperation to distribution phase; Poor sanitary practices of employees were observed in hand washing and using disposable gloves; Microbiological analysis results of equipments and utensils showed possible cross-contamination risks when foods were contacted with them; Kim Pab needed thorough quality control because it included various mixed ingredients of cooked and uncooked and had many apportunities of cross-contamination either by equipments or hands through whole production processes.