Research On The Quality Safety Management And Control System Of Pu-erh Tea

Pu-erh Tea is a kind of famous tea in Yunnan known for its long history and effect of health care. Nowadays with the consumption of Pu-erh Tea increasing quickly, and people pay more and more attention on food safety,, the consumers are strict with sanitation and quality of Pu-erh Tea. This study aims at analysing the biological, physical and chemical harmfulness of Pu-erh Tea and its origin, start with the investigation of microorganisms, foreign matters and heavy metal pollution in the processing period. According to the principle of Hazard Analysis and Critical Control Point (HACCP) and TQM quality management system, as well as the significant hazard and the Critical Control Point (CCP) appearing in the processing period, the quality and safety management and control system of Pu-erh Tea is established.There are 7 CCPs in the processing period of Pu-erh Tea. The controlling of these 7 CCPs plays a decisive role in the quality improvement. However, it will not be sustainable in the long term production if controlling only the CCPs, the whole system will be perfect if PDCA cycling of TQM is added in.HACCP management reflects the specific and microscopic controlling system for every process time, while TQM emphasizes on the systematic and macroscopic quality management in the whole process. Combination between the HACCP and TQM is helpful to complete process monitoring and continuous self-improvement of the Pu-erh Tea processing system, and helpful to tea company for its self-improvement of Pu-erh Tea quality and safety management and controlling system.