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.

Sanitary management practices from 8 packaged meals (Dosirak) manufacturing establishments were surveyd during production and distribution and their microbiological quality of dosirak items marketed in CVS were analyzed. Correlation coefficients were calculated to deternine significant relationships between sanitary management practices and microbiological quality of packaged meals. The results of self evaluation on sanitary management practices indicated 'doing practice well' in personnel and equipment sanitation management but time-temperature control management were practiced satisfactorily only about 55% as compared with the managerial standard guidelines. Significant relationships between the status of actual sanitary management practices and microbiological quality of Dosirak items were not found, but general status of microbiological quality of Dosirak items revealed positive relationship with the size of operational structure and the status of time-temperature control management practices.