Establishment And Application Of HACCP Management System In The Beverage Closure Enterprise

Food packaging is one factor of food and beverage industry in high speed of development.The discussion is focused on application of HACCP principle in PE closure used in aseptic beverage packaging to ensure food safety and quality.COFCO Coca-Cola(Hebei)Beverage Co.Ltd.was chosen as the pilot program to establish and develop HACCP system in sterile closure for still beverage.The main contents are highlighted as followings:(1)The successful application of HACCP principle in PE closures for beverage will pave a way to HACCP applied in packaging industry to prevent any safety and quality issues.(2)Steps of acceptance of raw materials,the molding of melt resin,cutting of tamper evidence were identified as critical control points based on fully risk analysis to whole manufacture processes of PE closures to ensure HACCP principle fully application in the food supply chain.(3)AQL and possibility of occurrence to the hazards in reality were taken into account during the pilot program.In addition,functional hazard to packaging process was also identified.Therefore,the influence of hazard to final user or consumer was assessed other than the only hazard to process in hazard assessment.(4)Matrix risk assessment method was used in the evaluation of control measures in the selection of critical control points.The likelihood and real occurrence of potential failure in the application of control measures were assessed.The position and relationship between control measures were considered as well.Therefore,actual risk in application performance of control measures and the relationship between control measures were assessed in avoidance to prior to theoretical assessment on control measures at points of CCP decision tree.(5)Awareness of food safety and quality to relevant staffs is improved through effective establishment,training,implementation and improvement of HACCP system.Above all,the establishment of integrity HACCP system will assist to prevent any risk from food safety and quality in the production of closure on the basis of systematic regulations of the enterprise to ensure safety and quality of closure.