Applications Of HACCP System And ISO9000 Quality Management System In The Wine Enterprise

For food enterprises product quality is the key of survival and food safety is the core.A companies' survival relies on Food safety and quality,which are interdependent and support each other.HACCP system is also known as “hazard analysis and critical control points” system,mainly used in food enterprises,the purpose is to ensure that the food in the acceptance of raw materials,production processing,storage and transportation process in a safe state,is a hazard identification,evaluation and control aspects of the scientific,reasonable and feasible method of system.ISO9000 quality management system is a series of the scientific,reasonable and feasible method of system.ISO9000 quality management system is a series of system of quality assurance and quality control of the enterprise standard,suitable for all kinds of organizations through the “process approach” to the product or service manage the quality assurance system,final output to meet the requirements of customer products or services,in order to achieve customer satisfaction.Two systems have their own characteristics of food enterprises in the two systems can be established,with the help of effective quality and food safety assurance system,make food production maximum tend to “zero defect”.The combination of the two systems key is used in combination of the application of HACCP system of hazard identification,analysis,evaluation method and risk identification of ISO9000 quality management system evaluation method to the two key steps.Through used theresearchmethodof participate in the establishment of HACCP system and ISO9001 quality management system,implementation,maintenance and improvement of the actual system working in Ningxia Helan Mountain east region wine enterprises-the Pernod Ricard(Ningxia)winery Co.,LTD,summarized a set of method of the company quality and food safety management system.According the company grape planting process,production process and the supporting functions working process,based on hazard analysis method,on the whole process of product quality and food safety management hazard control,to identified total 497 quality and food safety hazard factors,through the “factor score method” and “the CCP judgement tree method” to assessed out of 30 major hazard factors:(1)uncover operation(2)organic fertilizer quality(3)up frame time(4)pesticide procurement management(5)Plant management(6)the field irrigation water safety(7)harvested operation(8)winter pruning operation(9)coveroperation(10)grape appearance acceptance(11)grapes pesticide residues(12)winter irrigation(13)The fermentation cycle(14)bulk wine dispatching anti-oxidation(15)bulk wine frozen anti-oxidation(16)wash bottle anti-oxidation(17)aseptic filtration(18)container pipeline equipment hygiene operation(19)bottles of water concentration of ozone sterilization(20)broken glass residues in washing bottle process(21)broken glass residues in empty bottle in filling process(22)broken glass residues in wine liquid in filling process(23)broken glass residual in plugging process(24)dissolved oxygen control(25)purchasing bottle quality(26)purchasing bottle secondary packaging quality(27-29)Make waterproof dustproof Prevent damage in the transportation process of purchasing bottle(30)financial JDE system quality fault;Four serious hazard factors:(1)the quality of tractor(2)the fermentation temperature control(3)the warehouse temperature and humidity control(4)the financial JDE system defects;Determine the impact of food safety in the process of wine production 6 critical control points:(1)the CCP1 raw material acceptance(2)the CCP2 aseptic filtration(3)CCP3 bottle ozone sterilization(4)the CCP4 washing bottle broken bottle(5)CCP5 filling broken bottle(6)CCP6 plugging broken bottle.Basis on determined the key control point and critical limit of wine production,formulate the monitoring and corrective measures,formulate the HACCP plan and preventive action plan for quality control.Through compared and anlysis the product quality qualified rate data from 93% increase to 99.9% of the Pernod Ricard(Ningxia)winery Co.,LTD,almost five years before and after the implementation of HACCP and ISO9000 management system,withthecompanyfoodsafetyincidentstillzerolevelcontrolresult,been proved that the implementation of the two system can significantly improve the level of wine enterprise product quality and food safety.Summed up the 30 major hazard factors,4 severe hazard factors,six key control points of food safety and risk preventive control measures of the Pernod Ricard(Ningxia)winery Co.,LTD,can be used as the template of popularization and application for the enterprise product quality and safety control in Helan mountain eastregionwineenterprises,can be used as an efficient tool in quality and food safety risk monitoring.the application of the two kinds methods of problem root cause analysis-“FISHBONE diagram” and “5 WHY” method,can help the enterprise starting from the root cause of hazard occurred to make preventive control measures,these are both practical and effective tools.