Study On The Construction And Implementation Of HALCP System Of YYBE Blueberry Beverage Products

On the base of prevention, HACCP system is currently one of the most effective and scientific food safety management systems. This system is the most effective one in preventing and managing the potential danger exists in the whole process of food production, as machining, transportation and sale. Meanwhile, it also helps to manage other risks. It is very essential for the current food safety production to promote the implementation of the HACCP system in food industry.In this paper, we firstly simply discuss the concept, characteristics and conditions of implementation of the HACCP system. Secondly, by building up HACCP group, analyzing product characteristics and drawing the process flowchart, we construct the step of preparation. And then, with the steps of risk analysis, setting critical control point, creating critical limits, formulating monitor control system and recording keeping system, we work out the HACCP plan of blueberry drinks production and implement the HACCP system into it. After implementing the HACCP system, we find that there is a clear reduction of total bacterial count in blueberry drinks. The test shows that the product containing total bacterial count less than 10CFU/ml occupies 93.6% and 90% of the sample does not exist the total bacterial count. Besides, test shows there is no production batch containing over 20CFU/ml total bacterial count. These results help to prove that the HACCP system is indeed effective in managing the blueberry drinks to be safe.This paper provides the template and reference on the HACCP system operation for blueberry machining enterprises, and also becomes an important reference for those further studies on the implementation of the HACCP system in juice machining industry.