Establishment And Application Of HACCP System In The Production Of Chicken Juice Crispy Bamboo Shoot Slice

Chicken juice crispy bamboo shoot slice is a traditional Hunan dish food which is produced by PJF Food co., LTD in Changsha city of Hunan province. As raw materials of bamboo shoots after primary processing, it is made through a series of process such as cold water immersion, chopped and sliced, boiled slice, cooled and squeeze dehydration, seasoning, vacuum packaging, sterilizing. It is a kind of directly edible food or be eaten with some simple cooking.Through the analysis to the production situation and existing problems of chicken juice crispy bamboo shoots slice, this article is concluded the importance and necessity to establish the HACCP system in the production. Combining with the specification requirements and characteristics of the HACCP system, the HACCP of chicken juice crispy bamboo shoot slice is completed. The application of the HACCP system in the production of chicken juice crispy bamboo shoot slice can regulate the production process, improve the product quality, and protect the safety of chicken juice crispy bamboo shoot slice.This study developed the operational prerequisite programs (GMP and SSOP) before established the HACCP system. It can control the product environment of company well. Based on operating procedures and the risk assessment, the blend of flavoring, vacuum packaging, detection of metals and sterilization are confirmed to the main four critical control point (CCP), which are investigated and setup the threshold to regulate the operation. Then the study also defined all critical limits and operational limits, established the HACCP plan to guide the standardized production of the product.According to read related references, find historical data about the production of company, with much experiment and verification, the main critical limits of the experiments are as follows:The amount of added salt is 15g/kg, the amount of added monosodium glutamate is 15g/kg, the amount of added citric acid is 0.4g/kg, the max amount of added potassium sorbate is 0.5g/kg, the max amount of added dehydroacetic acid sodium is 0.3g/kg; the vacuum packing quantity of product is 498-502g, the vacuum degree is 0.1 MPa, the heat-seal temperature is 130-140℃; the detection result of metals is Fe≤Φ1.2mm and Sus≤Φ2.5mm; the sterilization temperature is 95℃, the sterilization time is 38min.It is essential to supervise strictly the action of critical control points, correct deviations timely, verify effectively and record, so that minimize the incidence of harm during the production process, improve the product quality, and protect the safety of food, regulate the production process of the chicken juice crispy bamboo shoot slice.The established HACCP system was applied in the production of chicken juice crispy bamboo shoot slice, which was verified that the qualified rate of product increased by 8.61% than before. The returned rate of product decreased by 1.37%and the number of customer complaints decreased by 64% after HACCP system. The product quality of the chicken juice crispy bamboo shoot slice had improved significantly, which showed it’s effective.