Research On Tea And Vegetable Safety Management And Control System

Food safety nowadays has become a chief problem of vegetable and tea processing, because it is not only related to the human health, but also the development of national economy, the international image and the social stability of country. Many scholars focus on food safety in recent years, but their researches are lack of systematicness. Both the macro-factors and micro-factors are seldom thought about and the problems are often described qualitatively, not quantitatively. According to considerations mentioned above, the study of this dissertation is developed.The research thoughts are as follow, construct the safety management and control system of vegetable and tea from macroscopic view, and find the most important influencing factors of the system, then study on the key factors from microscopic view, and propose the corresponding solutions. The research includes four parts.Firstly, analyze the factors which influence the safety management and control system of vegetable and tea, their relationships and how factors influence the system by the system engineering. Propose the goals of safety system and the solution to problems, and then start the system optimization. The result is that, information management, technical standards and process control are key factors influencing the safety of vegetable and tea. The main research methods are Interpretative Structural Modeling (ISM) and Analytical Hierarchical Process (AHP).Secondly, by new theories of institutional economics, the influence of information asymmetry to safety management and control system of vegetable and tea is discussed. We find that information problem is the economic root of food safety. Analyze the behaviors of producer, consumer and supervisor by Game Modeling, and discuss how to reduce the degree of information asymmetry by traceability system. The main research methods are Theory Analysis, Game Modeling and Case Analysis.Thirdly, formulate Good Manufacturing Practice (GMP) and technical regulations of vegetable and tea products, and make them to be standards of Fu Jian. It can provide standardized operational model for the vegetable and tea processing, and ensure the products safety. It can also provide the basis for HACCP implements.Fourthly, HACCP system is studied in this paper. Introduce the establishment of HACCP in freeze-dried shallot, and verify its effects on hazard control. Though the research, we find that, HACCP system has good function on biological hazard control, and it also has good effect on pesticide residues control. After HACCP, the qualified rate of bacterial count improves from 39.1% to 96.5%. The detection rate of coliform decreases from 14.6% to 2.7%, while that of E.coli decreases from 0.9% to 0. Taking the strictest criteria limited quantity to be index, the over-standard rate of Methamidophos residue decreases from 29% to 15%. The over-standard rate of Chlorpyrifos residue decreases from 21% to 10%. The over-standard rate of Dichlorvos residue decreases from 12% to 5%. The over-standard rate of Cypermethrin residue decreases from 17% to 10%. The over-standard rate of Fenvalerate residue decreases from 30% to 22%. HACCP system is also applied to the processing of tea and other vegetable products, the results are fine too. In the oolong tea product processing, the over-standard rate of bacterial count decreases from 18.2% to 2.7%. The detection rate of coliform decreases from 7.3% to 3.6%, while that of E.coli decreases from 0.9% to 0. The over-standard rate of DDT residue decreases from 25% to 10%. The over-standard rate of Cyhalothrin residue decreases from 11.7% to 0%. The over-standard rate of Cypermethrin residue decreases from 46.7% to 23.3%. The over-standard rate of Bifenthrin residue decreases from 8.3% to 0. The over-standard rate of BHC residue decreases from 21.7% to 8.3%. HACCP system also has good effect on quick-frozen green soy bean and quick-frozen kidney bean. The main research method is statistical analysis method.After research, some proposal has been put forward based on the macro-factors and micro-factors. We holds that, perfect food legal system, overall technical standards, definite responsibility system, good production management technology, effective information transmission, sound credit files institution and industrial production can regulate the processing of vegetable and tea products. Then the quality of products can be improved to ensure human health.