HACCP质量控制体系在柑桔果酒生产中的应用

Application of HACCP in the Production of Citrus Fruit Wine

HACCP最大的特点是通过CCP的控制而保证终产品合格,将危害因素消灭在生产过程之中,避免了依靠最终产品检验的弊端。将HACCP体系应用到柑桔果酒的生产工艺中,根据生产工艺流程,对各个工序进行了祥尽的危害分析,确定了7个关键控制点,制定了HACCP计划表,为保证柑桔果酒的质量安全提供了依据。

The application of HACCP could guarantee the production of qualified products through CCP control (which is the most important function) and eliminate potential risk factors in the production (which avoide the malpractice of products checking at the end of the production). Based on hazard analysis of the whole production process of citrus fruit wine, 7 CCPs were determined and relative HACCP plan tablet was formulated, which could provide strong evidence to ensure product quality. (Tran. by YUE Yang)