Safety Of Agricultural Products In The Quality Control Study

Recently, the problem of national and international food safety appears continuously. The idea of controlling the food chain from farmland to dining table has already penetrated into our heart. Planting and producing of the agricultural products is the source of the food chain, so how to control the source has become one of the most important problems which attract the global attention and needs solving together.Good Agriculture Practice (GAP) and the system of Hazard Analysis and Critical Control Point (HACCP) supply the helpful methods to realize the target of agricultural product safety. They have been applied to every step of agricultural production. However, in the practical implementation of these administration systems, the expected controlling effect can not be always reached because of the complexity of the agricultural product safety. Safety control towards agricultural products waits to be deeply researched by the way of introducing more systematic safety control technology and methods. Aiming at these problems, this paper takes the safety of agricultural products as the center and investigates on the detailed application of quality management tool in the system of GAP and HACCP.Three aspects the paper emphasized are as follows:First, systematic engineering method and safety management of agricultural products are proposed. Two typical application of systematic engineering in agricultural product safety, GAP and HACCP System, are introduced.Second, the method of experimental design and analysis has been put into the management system of agricultural product safety. Also, optimize the key steps in the vegetable planting and processing which affect safety. This method can guarantee the safety of the agricultural product effectively. Also it can indicate the principle of the quality economy.Third, statistical process control (SPC) has been introduced into the system of Hazard Analysis and Critical Control Point (HACCP). According to the quantificational analysis of data, the feedback information and the symptom which are discovered in the systematic factors, timely measurements are taken to eliminate its influence to ensure that the entire food-making process stable. Finally the target of the safety of agricultural products can be guaranteed.