批生产条件下白酒质量控制探讨

Quality Control of Baijiu under Batch Production Conditions

食品安全管理要求企业构建可追溯体系,批次管理是追溯体系的重要内容,目前白酒从原料至成品的批次划分尚没有具体的法规要求,因此白酒如何定义生产全过程批次尤为关键。本文在分析白酒酿造、灌装等核心环节的基础上,设计了原料至灌装的批次编码,建立了可追溯流程,探讨了白酒批次管理中存在的问题并提出建议,以期为企业批次管理的制定提供参考。

Food safety management requires enterprises to build a traceability system,and batch management is an important part of the traceability system.At present,there is no specific regulatory requirements for batch division of Baijiu from raw materials to finished products,so how to define the batches throughout the whole production process of Baijiu is particularly critical.Based on the analysis of the core links of Baijiu production and packaging,the batch code from raw materials to packaging is designed,the traceability process is established,the problems in batch management of Baijiu are discussed,and suggestions are put forward.