Hazard Analysis and Establishment of HACCP Management System of Canned Pickle Bamboo Shoot Slice
|Course||Food processing and security|
|Keywords||HACCP Pickled shredded bamboo shoots Food Safety Critical Control Point Limit|
Pickled shredded bamboo shoots is an acidic soft canned food processing ingredients, seasoning , bagging , vacuum sealing , sterilization and other processes , production process does not add preservatives . In order to regulate the production of canned pickled shredded bamboo shoots , to improve the safety of the product , we study the production of pickled shredded bamboo shoots HACCP system . Pickled shredded bamboo shoots production process , developed a HACCP plan and operational PRPs ; analysis of the various processes that disrupt the risks and hazards , determine the acceptance of raw materials , metal detector , bagging sealing and sterilization cooling key points , set the limits of the key points and establish a of pickled shredded bamboo shoots , canned HACCP system of normative documents . Through the the operational PRPs implementation , the health situation of the enterprises processing environment to get better control ; acceptance of raw materials through the of pickled shredded bamboo shoots production process implementation HACCP management system , metal detector , bagging, sealing and sterilization cooling 4 CCP point for effective monitoring , and promptly correct the deviation , reducing the possibility of harm , improve the safety of the product ; regularly conduct internal audits of the entire management system , HACCP management system to be implemented in the production activities and effective run ; implementation of HACCP , the random sampling products quality indicators are in line with national standards; enterprises through the HACCP audit , the HACCP Certificate .