The Application Of HACCP In The Production Of Concentrated Apple Juice

As per the principle of HACCP and national standard of concentrated apple juice, combining the production process and common quality effect of concentrated apple juice, the complete HACCP system for concentrated apple juice production shall be established.1. The factors which have effect on the product safety have been analyzed and their key control points have been defined:CCP1 Inspection of material apple-control, hazard of pesticide and luxury heavy metals; CCP2 cleaning and washing and selection of material apple-control, hazard of luxury patulin; CCP3 pasteurization-control, hazard of pathogen etc. Pathogeny microorganism; CCP4 Duct filter of apple juice-control, physical hazard of metals, glass and rubber debris; CCP5 Lead seal for steel barrel before shipment-transportation control, hazard of biology (mainly Salmonella), chemical (foreign chemicals).2. Define the key limit value of the key control points are respectively:CCP1-Compliance Area Notification Sheet; CCP2-rotted-rate after the completion of selection:3% max; CCP3 Temperature:85 degree centigrade, time:30 seconds max (by means of flow control,1# flow control,9 ton/h,2# flow control:14 ton/h; CCP4 Checking the integration of filter before and after every filling); CCP5 control, Integrity of packaging barrel and lead seal.3. Define the controlled object, controlling method, controller, controlling frequency, and corrective actions adopted in case of deviation, and verification of control validity of record maintenance procedure.