| To drink the white spirit is one kind of ubiquitous eating habits in our country. China's white wine culture is regarded as the specific wine cultural landscape,it is the age-old cultural legacy of Chinese people, and different from westen characteristics of making wine with the west, It has a history of 4800 years as our country's comparatively traditional processing technology that the white spirit is processed. The processing of the Chinese white spirit, while inheriting traditional properties, also brings certain unavoidable hygiene question to food , Methyl alcohol and miscellaneous alcohol oil in the white spirit, especially the methyl alcohol adds potential danger or direct harm to health. Our country releases" hygiene norm in the distillery" to Spirit enterprise as far back as 1988, process the facility, craft, operation and control of Spirit with the norm. In order to guarantee Spirit produces processing and infrastructure ,etc. According to the demands for GMP, the brewery of Baofeng, combining one's own actual conditions, has set up perfect health organization, makes and implements the hygiene management system of every workshop . Recommend managing HACCP (Hazard analysis and critical control point) to food enterprises in the world at present, require our country to use the means of HACCP to improve the pertinence about hygiene management to the production of various kinds of food too, promote our country's own food hygiene quality fundamentally.This subject is setting-up of group co ltd. HACCP system of Henan Baofeng wine industry, The danger of each step such as raw materials , auxiliary materials and Spirit's processing course has been analyzed. Analyses every step laboratory result of processing course of Baofeng wine synthetically, has tentatively confirmed 4 critical control points: Raw materials selecting, rice chaff steaming,entering the jar (the cellar) and fermenting, distillation. To the above critical control points, take the corresponding critical control measures, and made the detail control index: Strict screening of raw materials; The rice chaff has been steamed for more than 60 minutes; Steamed clear craft two times of delicate fragrant Baofeng wine, The head dreg enters the jar in the temperature of 9 ~12°C, the second dregs enter the jar in the temperature of 18 -21°C, fermentation time is 25 days , Five old rice steamer of dense fragrant Baofeng wine, enters the cellar in the temperature of 18-12 "C in summer, the temperature can be low as possible to enter the cellar in winter; Pluck the wine according to quality, Confirm the rank and put in storage and store oldly according to the rank. Make the measure of CCP control, the measure of rectifying deviation, the measure of verifying, the measure of certifying and HACCP plan at the same time. By the test operating found HACCP system simple and convenient, high-efficient, economic food security control system . It could demonstrate the enormous advantage only setting up on the basis of GMP . Implementing HACCP management can avoid the appearance of the substandard product, can cut the incidence and hazard of the acute or chronic food poisoning, improve the quality characteristic of products, improve the reputation and the competitive power of enterprise's food security, improve the business administration benefit, bring the obvious economic benefits. After Implementing the HACCP plan, the content of the methyl alcohol of harmful substance is obviously reduced in the original wine of Baofeng wine ,and the phenomenon that the hygiene index of the products has exceeded standard has never presented, the excellent best rate of the original wine rises from 10.7% to 14. 7%, the economic benefits increase fast continuously, in December of 2004, realize the income from sales increases by 132.68% compared with the same period of last year.
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