青梅汁啤酒生产中CCP难点分析与有效实施探讨

The Analysis and Effective Implementation of CCP in the Production of Plum Juice Beer

青梅汁啤酒是都市消费新时尚,其安全问题是大众关注的焦点,对青梅汁啤酒生产过程进行品质安全管控并建立体系十分必要,通过对食品安全管理体系中CCP点和HACCP计划的分析,确立了青梅汁啤酒生产过程中原料验收(包括麦芽、大米、青梅汁及啤酒瓶)、发酵、杀菌和成品检验4个关键控制点,同时制定出对应的关键限值,可以有效控制和提升产品品质与安全管理水平,预防食品风险的发生。

Green plum juice beer is a new fashion in urban consumption,and its food safety is the focus of public attention.It is necessary to establish quality safety control and system in the production of green plum juice beer.Through the analysis of CCP points and HACCP plans in the food safety management system,the four key control points for the acceptance of raw materials (including malt,rice,plum juice,beer bottles),fermentation,sterilization,and product inspection during the production of green plum juice beer has been established and at the same time,the corresponding key limit values has also been formulated.The quality of product and level of safety management could be effectively controlled and improved,and the food risks could also be prevented.