Hazard Analysis And Establishment Of Haccp Management System Of Canned Pickle Bamboo Shoot Slice

Canned pickle bamboo shoot slice which is produced sequentially by preparing, saucing, bagging, vacuum sealing and sterilization belongs to soft canned food without preservative. For the purpose and promote the quality, the HACCP management system was developed to regulate the production of canned pickle and bamboo shoot slice.The sanitation standard operation procedure was set up according to the processing procedure; Based on operating procedures and the risk assessment, the acceptance of raw materials, detection of metals, bag sealing and sterilization were confirmed to the main four critical control point (CCP), which was investigated and setup the threshold to regulate the operation. So the regulatory file was figured out to control and manage the production.The environmental and sanitary condition improved and got controlled by fulfilling the sanitation standard operation procedure. Furthermore, the quality of products improved and standardized after the HACCP system was put into practice by efficiently monitoring the CCP, promptly correct the deviation and eliminating the risk. In addition, the HACCP system was regular internal checked to ensure the effective operation and efficiency; with the help of the this system, all the production which was randomly sampled attained the standard of Chinese government, the enterprise passed HACCP proof and so got the HACCP certification.