HACCP Application And Study Of Drinkable Liquid Health Food

The paper summarizes the necessity of carrying out a comprehensive HACCP (Hazard Analysis Critical Control Point)management according to the current conditions of the enterprise of drinkable liquid health food in our country. The paper also does research on the safety and critical control points for the male nutritious liquid products . 1.Assemble the HACCP team and propose a HACCP plan according to the characteristics of the male nutritious liquid products , which include the technologic flow , ingredients, eating methods and eating dosage.2. On-site research methods, which include hazard analysis, preventive and control measures, determine the critical control points (CCPs), establish critical limits(CLs), establish a system to monitor control of the CCPs, corrective actions and establish keeping record and verification procedures.3. Construct the product flow diagram.4. Establish feasible research methods according to the enterprise standard of products and the feature of raw materials, combining "The Hygiene Criterion for the health food enterprise" and the state standards.5. According to the technologic flow of the male nutritious liquid products , listing all potential hazards and making hazard analysis, we have firstly proposed to evaluate the hazard degree and judge the hazard degree of risks, severity and significant in our country.6.Make use of the principle of the decision tree to analyse potential hazards and identify the CCPs of the male nutritious liquid products.7. According to the stipulation of the related state standards and regulations, the requirements of the sanitation surveillance for the male nutritious liquid products and the needs of the technologic flow, we identify the CLs to the CCPs.8. Establish the monitoring system for each control point.9. Establish specific corrective actions to each hazard control point. Any proper actions can be taken immediately when the results of monitoring at the CCP indicate occuring any deviations or loss of control.10. Establish a perfect procedure which can verify whether the HACCP system performs normally and make use of the procedure to verify whether the whole HACCP system performs normally.11. Establish the document and record keeping system for the male nutritious liquid products.The research for the male nutritious liquid products has received anticipated effects.(1)enhance the safety and quality stability of the end products. In a successive 10 lots random inspection, 100% products are qualified. (2)enhance the quality stability of semi finished articles. In a successive 10 lots random inspection, only finding the static relative density for one lot is unqualified. We take action immediately ,find out reason conversely and readjuste the technologic flow, which result in eliminating hazard factors before having hazard to consumers.(3)enhance the quality stability of the effective components.The male nutritious liquid products have a complex ingredient. Depending on thecombination of multi- ingredient, there is a desired or proper effect in the products. Therefore, it is hard to indicate the product efficiency by inspecting a single ingredient. By means of the HACCP system, the quality stability of product has been ensured. (4) By means of the HACCP system, the producer can reduce the cost of the products , the fee for inspection and the man-made waste for the producers' goods, packing materials and the charge for the management. Meanwhile, the rate of the qualified products have been raising and the enterprise has received a good benefits by increasing 2 million,522 thousand yuan annually.(5)The HACCP team has made a successive 10- day research to inspect the number of microorganism in the hands of the operating personnel , sterilized bottles, glue gasket and the depurated workshop;by inspecting the Escherichia coli ,finding there are only three operating personnel hands unqualified respectively in two workshops, which resulte from an unsuitable dosage sterilized liquid. We take action immediately, the best proportion for chlorine water is 500 ppm. Having been Considered practicality ,the research has taken whole measures to supervise the all process,including the food safety from purchasing materials, processing, distributing .We have made hazard analysis to the all process, in addition, having a specific investigation to the operating personnel, the process environment and relating knowledge. Particularly , germfree processing, operating on time and fresh-safety distribution have been ensured. Applying zero defect and zero risk in order to prevent any potential hazards associated with product quality and safety. Based on these facts, we have proposed a routine hygiene supervising critical points for the health food enterprise.