Of Nafeedta Fortified Soy Sauce Production Quality Assurance System

Iron deficiency and iron deficiency anemia can be effective controlled and prevented by soy sauce fortified with iron which is national project. NaFeEDTA is a good safety iron nutrition supplements with higher bioavailability, and it is also greater than similar products of iron fortification advantage of the high absorption rate. It does not change the soy edible ways and teste too, the effect on improving anemia is remarkable, safe and economical. It is used of iron fortified soy sauce that predict Chinese 1.29 million high-risk people with iron deficiency anemia prevalence rate dropped 30 % in the next five years.To cause iron-fortified soy production technology popularize, production and quality assurance system for the reunification process. As the supply of soy sauce fortified with concern to the health of the residents, the characteristics of its production must be in accordance with the manufacturers, technology, personnel training and quality control system to ensure the quality of products.In this study, take Guizhou Qianwei flavor seasoning plant as research object which is NaFeEDTA fortified soy sauce in companies producing plant. Combine with the company's actual production conditions and technics, HACCP as a primary means of establishing a comprehensive management system for quality control and quality control system authentication, to explore the possibility of the production of soy sauce fortified with iron in small and medium enterprises.Analyse the effect of HACCP and scale the costs and benefits of the establishment of HACCP. The study will provide the basis gist for the iron-fortified soy production technology promotion.The results are simple listed as fellow:1 Small and medium-sized enterprises in the production of soy sauce which are small size and more powerful flexibility and scalable. In accord with SSOP.and GMP standard health requirements, strengthen health safety awareness, in conjunction with own conditions and the characteristics of the production process, which can be established own food safety control system and the possiblity of production.2 Hazard analyses to raw materials and eace processing step was conducted by local investigation and understanding of procession techniques, Five critical control points were confirmed: the quality of soy bean drained cream; the quality of husk; mix contical; sterilization receiving and package. Applying HACCP system in production can adequately ensure product safety and quality and raise the competitive ability which is a great significance.3 After implementing HACCP: production environment hygienic was controlled, physical and chemical indicators of iron fortified soy sauce stabilized,sensory index increased and the number of microb decend, which is greatly reducing the the security risks of the enterprise. Thereby reducing the cost and improve the management efficiency. Increase the reputation and enhance brand value. 4 Through the analysis of costs and benefits of applying HACCP system in iron fortified soy sauce enterprise,the results are showed that costs and benefit are circulate each. The ideal model of cost forecasting should be built at a series of different sizes and different times which be based on the business survey, and need to gather the necessary data and information, rigorous scientific methods, in order to establish a rational analysis model for the implementation of the cost-effectiveness analysis for enterprises to provide a reliable basis for judgment.