Application And Evaluation Of HACCP In Rice-flour Noodle Production

Objectives: Due to the emerging problems in food safety, it is imperative to establish a set of effective health safety system. Investigations will be conducted targeting at the problems in safety control in food industry and measures will be taken to enhance the food enterprises to establish and apply HACCP system.Methods: I Qualification rate of rice analyses was done prior and after HACCP system is applied after GMP and SSOP is effectively performed in the enterprises. II Safety quality variation was analysed using products detection data. III Satisfaction rank variation was analysed through clients complaints.Results: Qualification rate of rice increased from 87.67%prior to the implementation of HACCP to 100% after, water content in products from 93.27% to 100%,total acid from91.35% to 100%,grinding rate from 90.38% to 100%,breaking rate from 91.35% to 100%,metal detecting of products from 98.15% to 99.65%,clients complaints rate dropped from1.91% to1.24%.Conclusion: It is of great significance to implement HACCP system in noncompulsory food enterprises. The precondition of HACCP implementation involves the effective implementation of GMP and SSOP, attention of administrators, complete employee training, and suitably equiped facilities in the enterprises. After the implementation of HACCP system, the demand for rice quality and quality examination is increased, so the rice safety is strengthened, sanitary awareness and operation of the workers is also improved; Water content, total acid, grinding rate and breaking rate are all improved; client ranking increased and complaints rate dropped. The implementation of HACCP has rendered the enterprises more potency in competition.