The HACCP System Establishment During The Lotus Seed Paste Mooncake Production

Purposes:Investigate the risk analysis and the HACCP system during the lotus seed paste mooncake production in order to eliminate the various hazard factors which may be probably exist and improve the quality of the products.Methods:The lotus seed paste mooncakes produced by the well-known enterprise in Xiantang Town is the object for investigation by applying the management and methods of HACCP system; On the basis of the GWP and SSOP, every section from the raw material to the production shall be hazard analyzed; Through the method of the key controlling point recommended by the International foods and C AC, determine the inspection of raw material, baking, cooling and pacing are the four key controlling points during the lotus seed paste mooncakes production, and establish the key limit value and operating limit by aiming the four key controlling and then establish the HACCP system. Finally, check and compare the lotus seed paste mooncakes which are produced before and after the HACCP system implementation.Result:Before the HACCP system implement, the acceptability of the lotus seed paste mooncakes produced by this enterprise in year of 2010 and 2011 was only 89.4% and 88.5% respectively. But after the HACCP system implementation, the acceptability of the lotus seed paste mooncakes has been raised. In year of 2013 and 2014, the acceptability of the lotus seed paste mooncakes has been get 99.1% and 99.8% respectively.Conclusion:Determine the key controlling point, supervise and control the key controlling points by the hazard analysis to the production process of the lotus seed paste mooncakes through the HACCP management system, the quality of the lotus seed paste mooncakse has been improved obviously. It illustrates that the HACCP system can supervisory control the safety of the lotus seed paste mooncakes production and it can get the expectant purpose and effect.