Study On HACCP Management And Quality Control In Fresh Cut Lettuce Production

The development of fresh cut vegetable production was described in this article. Based on the background of HACCP system is used in food industry broadly in current, to demonstrate that HACCP system must be used in processing of vegetable. According to the consumption analysis and quality control in procedure of fresh cut lettuce production and procession, to establish that useing HACCP system to manage the production and procession of fresh cut lettuce, recognizing and analyzing the critical points with hazard possibility promptly, confirming 4 key control points for fresh cut lettuce procession, which is raw material inspecting, the 2nd disinfection, metal inspecting, and finished product storing. Also focus on the 2nd disinfection, doing a test for disinfection with different methods, which are to use different concentration of the disinfector separately with 0ppm, 100ppm, 200ppm and 300ppm, also to dip in separately with 1.5min, 3min and 6min of time, there are total of 13 dispositions with 3 times repetitions had been done, and to mensurate and compare the numerical value of CFU,E-Coli and PPO from the different test samples, and get a conclusion of the best methods of disinfection for Fresh Cut Lettuce. According the result of the test, establish the Critical Limits of the 2nd disinfection for disinfector concentration must be with 300ppm and disinfecting time must be with 3 minutes at last.