| The paper rewieved and discussed the background, development, basic principles of HACCP in detail. The effect of HACCP system was also compared with traditional and other food-safety quality assurance systems.The paper studied the impact factors of vegetable-safety, and reviewed the application status and meaning of HACCP in the vegetable processing industry in home and abroad.The basic principles of HACCP system was applied to the processing procedure of freeze-dried shallot in Minzhong Organic food Co. Ltd, Fujian. After hazards analysis of the freeze-dried shallot processing procedure, the steps of the raw shallot checking and accepting, disinfection, metals detection was comfirmed as critical control points. The critical limits of critical control points, corrective actions and the monitor methods were established. Furthermore the significance of implementing HACCP was studied by detecting the product of freeze-dried shallot and collecting the datas of bacterial population, the magnitude of pestecide residues and results were deducted by analysizing this datas with statistics method.After setting the critical control point of checking and accepting the raw material by detecting the pesticide residues with the quick anzyme inhibition method and implementation, the magnitudes of 5 vital pestiside residues in the product also were comparatively satisfied. The ratio of product fulfilling the standards of O.U. , Japan, U.S. and INTERNATIONAL were 84%,91%,100%, 97% respectively.After implement the SSOP and the critical limits of critical control points, the results showed that the propbility of fulfilling the standard of≤l×10~4CFU/g of aerobic bacterial count in the product was 96.19%. The propbility of fulfilling the standard of <3 MPN/g of Coliform bacteria in the product was 99%.The results showed that the implementation of HACCP in freeze-dried shallot production was effective. The fruit of the study can be used as an example for vegetable processing industry.
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