Study On The Hazard Analysis Critical Control Points Of Seasoned Sealaver Process

Sealaver which contains rich vitamin and minerals is a very popular seaweed food inJapanese, Korea and China with a long history of more than thousand years. People paymore attention on its outside sense, such as taste and color than its food safety because theyalways think it is natural and not-polluted seaweed. But the sea pollution which greatlyharms sealaver farming can not be neglected.This chapter analyzed the factors effecting the quality of sealaver on the practicalproduction and export in Lianyungang Jinxi Food Corp. The total bacteria in seasoningsauce, the content of heavy metal in raw sealaver and seasoning sauce, the content of PCBin raw sealaver, and the sounding of metal were investigated as critical control points tooptimize the procedure1. The quality of sea water in Jiangsu sea beach is keeping with standard and suitablefor sealaver-farming through the inspection of the content of heavy metal and PCB in seawater(As＜0.01 mg/l,Pb＜0.01 mg/l,PCB＜0.00002 mg/l). But the seawater is possiblypolluted by rivers, which are polluted in upper reaches. The sealaver farmed in the pollutedareas may be polluted and its content of heavy metal and PCB may outstrip food standard.2. The seasoning sauce is provided by a appointed producer and its content of bacteriaand heavy metal must be examined (The bacteria is limited as cfu＜1,000 cfu/g,the As＜1.00mg/kg and Pb＜0.20mg/kg).3. The roasting temperature is set on 135℃or higher and roasting time is more than6.5 seconds in order to guarantee that all bacterium be killed.4. The seasoned sealaver must be inspected under metal sounder after it is cut andpacked to assure its quality: (D＜1.5mm)5. The HACCP is set up in the seasoned sealaver process and it is proved effective.