Investigation Of The Application Of ISO22000 In Company Producing Soy Sauce And Pot-Roast Meat Products

ISO 22000 is based on the development of HACCP.In the long run,HACCP will certainly be replaced by IS022000.In China,most of companies producing soy sauce and pot-roast meat product are small and medium-sized enterprises with instable product qulity and backward management system.In this work,the application of ISO 22000 in Lianyungang City Lijimingzhang Food Limited Company was investigated,and a food safety management system used for small and medium-sized enterprises producing soy sauce and pot-roast meat product was built.The main results were listed below.1.The clauces and contents of laws and regulations of ISO 22000 system were summarized,and the laws and regulations related to soy sauce and pot-roast meat product were investigated.In addition,the problems about veterinary medicine maximum residue limits(VMMRL)of raw meats used for produing soy sauce and pot-roast meat product were discussed,and the pig and cattle product VMMRL difference between China and CAC was analyzed.2.The application model of ISO 22000 in company producing soy sauce and pot-roast meat product were investigated.The results could provide valuable reference for different companies producing soy sauce and pot-roast meat product.3.According to the reality of Lianyungang City Lijimingzhang Food Limited Company,the application of ISO 22000 in company producing soy sauce and pot-roast meat product was investigated using pocess methods.Duing the process of producing soy sauce and pot-roast meat product,three critical control points were determined,including check and acceptance of materials,batching process,and sterilizationprocess.Based on the research,the company worked out the HACCP plan and its related tables,and the operational prerequisite program.In the end,the whole food safety management system for producing soy sauce and pot-roast meat product was built.4.In order to measure the effectiveness of the ISO 22000 system of Lianyungang City Lijimingzhang Food Limited Company,the self-assessment,customer evaluation and examination evaluation of the system were conducted.The results showed the quality control level and reputation of the company was signifficently improved after the ISO 22000 implementation.Meanwhile,the qualification rate of products was improved from 97.1%to 99.6%,and the satisfaction rate of customers was improved from 83.9%to 89.6%.After the implementation of ISO 22000 system,several problems were investigated,including the changes of total bacteria colonies and total coliform counts of samples from main production processes,the changes of microorganisms from wouker hands and workshop airs,and the changes of pH values and total volatile basic nitrogens(TVB-N)of soy sauce and pot-roast meat products.The results showed microorganisms obviously decreased after the ISO 22000 implementation.Furthermore,the hygiene awareness and the operating leve of workers were improved,and the hygiene condition of workshop and the product quality were also obviously improved.All these results showed the ISO 22000 system was effective in the company.This work can provide valuable reference and guidance for applying ISO 22000 in company producing soy sauce and pot-roast meat products.