Research On The Multi-System Integration Managemnt Model Into High-Salt Liquid-State Brewing Soy Sauce Based On The HACCP

At present, soy product system has shaped in China. From farmland to table, The wholeprocess has many food safety problems about safety control of the soy production. As animportant technical basis and support, the safety management system for the high-saltliquid-state brewing soy sauce has not improved. The main problems of the soy sauce qualitymanagement in China including insufficient comprehensive coverage in all systems, the lackof standards of safety limit and safety testing methods, and some standard’s lifetime being toolong, poor generality and so on.This paper we discuss the comprehensive analysis of the quality security problems andthe quality management system problems in the production process of the high-salt liquid-statebrewing soy sauce. Through learning useful experience from abroad, establishing an efficientmonitoring management system which is suitable for the high-salt liquid-state brewing soysauce production and in line with the requirements of exporting soy, analyzing and judging thepractical and potential hazards in the processes of procurement of food raw materials,processing, export and ultimate, locating the critical control units concerned with the finalproduct quality, taking corresponding control measures, all these can reduce food danger to aminimum so as to achieve a higher security with the final products. This management systemnot only provide a supervisory guidance for Food Health supervisors and CommoditiesInspection Bureau, more importantly, soy sauce manufacturers rely on this system to ensurethe product quality safety, improve product quality, create corporate brand image, and competewith their own management means. It not only obtains simple, rational and effective,economical and practical features, but also making the products favourably comparable withsimilar international products, and then take part in international competition, so that China’shigh-quality soy sauce can move towards the world.This paper will make a comparison between HACCP (Hazard Analysis Critical ControlPoint), SSOP (Sanitation Standard Operation Procedure), and GMP (Good ManufacturingPractice) through application models; combined with the food safety and hygiene controlsystem which enforced by 《Safety and Hygiene Requirements for Export food ProductionEnterprises》on Oct1,2011and focused on the integration of HACCP and QMS (ISO9000Quality Management System), we can establish a new management model which is based on the seven principles about HACCP and centred on the twelve steps and integrated withmulti-systems including GMP, SSOP, QMS and the food safety and hygiene control system.Thereby we can improve running and operational efficiency of enterprise, reduce the burdenof all grass roots department of enterprise, and lower the cost for system set-up, running andthe cost for system consulting, and certification.