Introduction Of Ankang Konjac And Application Of HACCP Systerm In Konjac Powder Processing

Konjac, also known as grinding line, is a perennial herb with a variety of nutritionalfunctions. Currently, there are many konjac products, and konjac powder is the main productused as raw materials or materials which has a wide range of market prospects. Therefore, theestablishment of HACCP system in konjac powder processing, has important significance forfood security.HACCP is a preventive safety management system in food industry, and itsimplementation is to establish the basis of GMP and SSOP. This study has developed a safetycontrol system (HACCP system) for Ankang konjac manufacturing process through analysisof existing cases in the actual production. The main results are as following:(1) Shaanxi province is one of China’s important bases of konjac planting，and Ankang isthe most important place to plant and process. This study discussed development advantages,necessity and problems of the Ankang konjac industry. Meantime, new ideas to solve thisproblem was presented, which will provide strong support for the Ankang konjacindustrialization comprehensive processing and utilization.(2) This study drew a production flow chart according to actual production of konjacpowder, and we determined the acceptance of raw materials, drying, picking and finalscreening as four critical control points by analyzing every step of the process. Furthermore,we formulated corresponding critical limits on the basis of four critical control points. In thisstudy, we have established a HACCP plan for konjac powder production and processing.(3) The verification of HACCP was carried out, suggesting that the establishment ofHACCP could enhance the safety of konjac powder by controlling two critical control points.