Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > Production of condiments > Commonly used spices > Soy sauce

The Applicational Study of HACCP in Soy Sauce Production

Author LiYouZhi
Tutor ZhuXinQiang
School Zhejiang University
Course Nutrition and Food Hygiene
Keywords HACCP Fermented soy sauce Application
CLC TS264.21
Type Master's thesis
Year 2006
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Background and purpose of HACCP (Hazard Analysis and Critical Control Point), hazard analysis and critical control point ) is currently the most widely recognized internationally authoritative food safety and quality assurance system, can fully protect the \process food chain food safety . Soy sauce is a traditional condiment , the production has a long history . Production and consumption of soy sauce a big country , all kinds of soy sauce condiment market is very large . Sauce with people 's lives, health and safety issues have soy sauce more and more people 's attention. HACCP approach in the international arena is considered to be caused by food control disorders most effective way. In China, soy sauce business in order to fully from the old management model to improve product safety and quality , increase market share , we must insist on the implementation of internationally accepted HACCP management system , the only way to better enable the modernization of traditional industries such as soy sauce and internationalization. We fermented soy enterprise implementation of HACCP management system, research results available to operators and related decision-making , regulatory authorities , both to improve the operators scientific decision-making , but also improves the efficiency of law enforcement and improve the scientific nature of law enforcement . Methods The subjects selected city a soy sauce factory as a research pilot unit, the soy sauce factory in line , \access to the relevant literature and collection of relevant test data on the basis of the production process hazard analysis critical control points, the development of preventive and corrective measures to establish the production of fermented soy HACCP system . The implementation of HACCP management before and after the product corresponding indicators to sample, test and compare .

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