| Cookies are food based on specific baking process, which are made of wheat flour, sugar, dairy products, eggs and so on. Cookies are high in sugar, fat and low moisture. People are fond of them because they are moderate-hard, sweet and their taste between cookies and cakes. Besides, they are melt-in-your-mouth. However, cookies have big safety problems in food additives, health quality and food safety. Because they are high in sugar and oil and people have requirements in cookies' varieties and taste, they are vulnerable to microbial contamination.HACCP(hazard analysis and critical control point) is a preventive system for food quality and safety, which is international recognized in recent years, the application of HACCP becomes a trendy and necessity all over the world. It is based on the effective implementation of GMP and SSOP and the food production hazard analysis of the whole process. Therefore, several key processes or links affecting food safety can be determined to set critical control point. What's more, the critical control point should be controlled strictly in order to eliminate and reduce the potential hazard to acceptable safety level in food production, storage and sales process.We select cookies made by the Silang Food Co., LTD(Huaibei) in this research to analyze the characteristic of production process of cookies. In order to work out the HACCP system of cookies to promote the health quality and safety management level, we consult the principles and procedures of "HACCP system and its application guidelines"(International Codex Alimentations Commission). The results are showing below.According to the GMP and SSOP of cookies' production from Silang Food Co., LTD.(Huaibei), related technical managers established a HACCP team and worked out a human resource plan for cookies to analyze the physical, chemical and biological hazards in the production of cookies, determine three critical control points including the acceptance of raw materials(CCP1), baking(CCP2) and metal detector(CCP3) as well as corresponding assessment indexes and preventive and corrective measures; Meanwhile, raw materials and packaging materials safety and health protection system, recall and traceability systems as well as equipment and facilities maintenance program were also set up. Eventually, the HACCP system of cookies was established.In this study, we sampled before and after each critical control points of HACCP management system to test and compare the corresponding indicators and limits. The results showed that the HACCP system is a effective and preventive control method to guarantee the sanitation quality and safety of cookies. The system can guarantee the quality, security and science of cookies' production, improve employees' awareness of food quality and safety, and enhance the competitive force in bakery enterprises. Furthermore, this system, with good economic and major social benefits, can promote a beneficial cycle of development in food industry. |
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