Application Of HACCP In The Emulsion Flavor Production

In recent years,HACCP(hazard analysis and critical control point)is the hazard assessment during food processing in the international food industry.And take control of the preventive food quality and safety control system.Firstly it can effectively control the key link through the whole food processing.Finally lower the food safety and health hazard to safe levels.Therefore,to ensure food safety,HACCP system is the most effective tool nowadays.The paper illustrated the HACCP system of the birth environment,development process,basic principles,proprietary features,implementation steps and implementation purposes,etc.,and the inherent quality control system and other quality management system to do a thorough comparison analysis.This article will use the basic principle of HACCP in the process of the food production.Analysis of the hazards of food emulsion flavor in the process of production,the five significant steps were the raw material checking,storage,pretreatment,homogeneous,filtration of the emulsion.Critical control points,monitoring methods and corrective actions are put forward.It is proved that the application of HACCP system in the process of food emulsion flavor production is effective.The results showed that the implementation of HACCP in food emulsion flavor was effective.It is proved that HACCP system turns the traditional mode of the product analysis into the critical points control in production,and assures good quality of food emulsion flavor product effectively.The dissertation aims to provide references and inspiration to the related food emulsion flavor enterprises through systematic HACCP theory introduction and the research of HACCP's good implementation in enterprises.The research results of the paper could promote HACCP's implementation in emulsion flavor enterprises which would decrease food safety incident and enhance customers' trust in quality of emulsion flavor products,to promote the emulsion flavor products.