Researches On The Safety And Quality Control System In Soy Sauce Enterprises

Soy sauce is a kind of Chinese traditional condiment with a long history. China is the biggest country in the world in soy sauce production, distribution and consumption from its creation to present. With the development of science, technology and living level, people have given more and more attention on food safety. HACCP is a kind of scientific, efficient, simple, reasonable and professional food safety management system and makes food safer effectively. The motivation researches, problems and influences of HACCP implementation in Chinese soy sauce industry were studied extensively and microcosmically respectively by using literature review, case study, survey, consumer research and mathematical statistics analyze. The results show that the government, professional association, enterprises and consumers exert important influences on soy sauce enterprises to establish and implement HACCP system; the most important motivations for HACCP authentication are the quality improvement and perfect management in the enterprises; HACCP authentication is also restricted by the basic facilities and the personnel's culture in soy sauce enterprises. The model of the HACCP plan for the soy sauce making by solid-state fermented with lower salt was developed and the suggestions of effectiveness measurement for the implemented HACCP system were given. Consumer behaviors related to the soy sauce safety were studied by the consumer research. It shows that the consciousness of consumers' self-protection exerts more important influences on soy sauce consumption safely.