HACCP System In The Hot Pepper Sauce Production Of The Applied Research

The industrialization of food production and processing of human civilization is one of the fruits of development, which greatly facilitate the people's lives and improve people's quality of life. The international trade of food products and market expansion, to the food business has brought unlimited business opportunities. But food safety problems with the development of industrialization of food has become increasingly severe. Because of food contamination caused by food safety incidents continue to occur in the world, food-borne diseases have become the main threat to human health. Food-borne diseases are the main agents of bacteria and their toxins, viruses, fungi and toxins, parasites and protozoa, poisonous animals and poisonous plants, toxic and harmful chemicals. In order to protect human health, countries around the world have taken various measures to control food safety, enhance food security. Hot pepper sauce as China's traditional food processing because of its many varieties of raw materials, ready-to-eat highly complex process and the lack of food safety awareness among employees, food safety hazards on the factors do not have sufficient knowledge of and experience in processing widespread Ping Ganjue Food; food hygiene and safety management system at a low level of supervision and inspection of the stage to check a mere formality, the lack of scientific norms and control methods, ignoring the whole process of security control, easily cause food poisoning and food-borne disease outbreak and Dissemination. Guiyang Nanming Laogan Ma flavor of food as a limited liability company exports registered health food production enterprises and their products have been exported to Europe and the United States, Japan and Hong Kong, Taiwan and other countries and regions. From 2007 to U.S. pet food incident early in 2008 in Japan "in dumplings" incident, food security is not only related to the health of consumers, enterprises related to the life and death, on the country and the government's image. Food enterprises in food safety as a primary responsibility and obligation to the enterprise, it is necessary to establish an effective food safety assurance system. Therefore, in Guizhou hot pepper sauce system production and processing enterprises implementing HACCP food safety management system it is imperative potential.HACCP (Hazard Analysis and Critical Control Point) that is, hazard analysis and critical control point system is based on scientific research, food processing through the process of food safety hazards likely to cause an assessment to identify specific hazards. Through the critical control point implementation of effective monitoring, food hygiene and safety hazards will be eliminated or reduced to the level of security. HACCP is an assessment of hazards and establish control system of tools, its control system is aimed at prevention rather than relying on the final product testing to ensure food safety. It has been found so far is the most effective protection of food safety management methods, the United Nations Codex Alimentarius Commission (CAC) to ensure the implementation of a preventive food safety quality assurance system in the world has been widely used.1. According to the hot pepper sauce characteristics of the food processing, use of Hazard Analysis and Critical Control Point (HACCP) principle, according to different varieties of hazardous products, critical control points, critical control and limit the processing procedure is similar to the principle of each The characteristics of food raw materials were described, each of raw materials and food processing may exist in biological, chemical and physical hazards, determine the selection of raw materials procurement, cooking, bottles and caps the cleansing and disinfection, as the hot pepper sauce food production and processing of critical control point, the establishment of a hazard eontrol measures.2. Enterprises raw materials procurement, the selection of the food business is very crucial part, especially the peanut in selected countries will be able to meet health requirements, and pepper selected after aflatoxin B1 in little change, that pepper mildew, gray change Aflatoxin is not the main cause, and no aflatoxin Bl changes. Raw materials identified in the control of aflatoxin Bl detection limit value of = 10.0μg / kg.3. Production process is high temperature control cooking. In the production and processing, rapeseed oil to achieve the initial temperature above 280℃, through electronic sensors to monitor temperature gun, raw materials join the pot, blending and mixing several fried over and over after cooking finished, when the temperature cooking finished In more than 100℃, while using electronic sensors to monitor temperature gun. cook to proceed as soon as possible after the completion of canned and bottled products when the temperature can not be less than 60℃. Of not less than 60℃End of the canned products must rework heating.4. Bottles and caps cleansing and disinfection control, mechanized cleaning processes have bottles of water washing - lye wash - clean water - hot water kick - drying. Caps in 75 - 80℃, time for the implementation of high-temperature sterilization three minutes and then sealed to the filling workshop use.5. Identified sanitation control, food production enterprises within the health conditions workshop on food hygiene is very important, the production process in the operation should be in good health environment, processes before and after each other to prevent cross-contamination, prevent degeneration and By microbial contamination and harmful materials, production equipment, tools, and other venues in use before and after should be kept clean, non-toxic, should be used before and after flush, disinfection.6. Determine control of health personnel, in accordance with standard operating procedures of Health (SSOP), processing workshops of the staff must wash their hands and wear clean uniforms, shoes, hats, etc., canned staff must wear masks. Workshop employees into canned workshop must wash their hands before disinfection, hand-wash disinfection procedures: water washing - usingsoap fluid Ye Run-washing - clean water disinfection liquid immersion--- --- ---75% alcoholdrying spray. Wash your hands with liquid and dry hands supplies, tap non-manual switch. Hand cleansing and disinfection facilities in place to ensure good health status of the location of the entrance to a shop hand-washing facilities and simple hand-washing procedure icon, and with dry hands and disinfection facilities and shoes and boot disinfection pool or mat. After the end of each class production from group-head wash their hands of the check point, to determine which items should be complete. Into the shop before and after each time they are re-appointment to strictly hand-washing disinfectant. Shop workers in each of at least two sets of uniforms, overalls focus on cleaning and maintaining cleanliness and sanitation. 7. Guizhou production enterprises Pepper products in recent years of rapid development, application of HACCP in production enterprises Pepper, the establishment of the hot pepper sauce to food production and processing enterprises as the core of the HACCP food safety assurance system, a sound system of hot pepper sauce, food processing workers for posts Training system, the implementation of effective food safety assurance system, a good impact on food safety control of the key links, and ensure the quality of production, security and scientific and enhance the quality of employees in the food safety awareness and enhance the competitiveness of enterprises pepper industry strength, and promote Industry virtuous cycle of development, driven by genuine farmers get rich, with good economic returns and significant social benefits.