HACCP管理体系在桑葚石榴果汁生产中的应用

Application of HACCP Management System in Mulberry Pomegranate Juice Production

HACCP即危害分析和关键控制点,是目前很多国家公认的食品质量保证体系,该体系将食品加工过程的危害系数降低至可接受范围,减少食源性疾病的发生。本试验以桑葚和石榴为主要原料制作桑葚石榴果汁,在加工工艺中分析潜在的显著性危害,确定关键控制点。结果发现,桑葚石榴果汁加工工艺中有5个关键控制点,分别是原料验收、果汁榨取、杀菌、包装材料及灌装,并对其制定了关键限值。针对这5个关键控制点,建立桑葚石榴果汁生产的HACCP计划,监督果汁加工流程潜在的危害,保证果汁的安全卫生。

HACCP,namely hazard analysis and critical control point,is a food quality assurance system recognized by many countries at present,which reduces the hazard coefficient of food processing to an acceptable range and reduces the occurrence of food borne diseases.This experiment used mulberry and pomegranate as the main raw materials to make mulberry pomegranate juice,analyzed the potential significant harm in the processing technology,and determined the key control points.The results showed that there were five key control points in the processing technology of mulberry pomegranate juice,which were raw material acceptance,juice extraction,sterilization,packaging materials and filling,and the key limit values were established.Aiming at the five key control points,the HACCP plan for the production of mulberry pomegranate juice was established to monitor the potential hazards of the juice processing process and ensure the safety and health of the juice.