HACCPDesignForAppleJuiceVIP专享VIP免费

PleaseChecktheRepetitionRateAfterYouCiteThisArticleThisarticleisfromthesubmissionoftheUniversityofBirmingham,2015IntroductionHazardAnalysisandCriticalControlPoint(HACCP)isaconceptinthefieldoffoodproduction,whichdevelopedinthelate1960s.Itisonthebasisofrecognizedprinciplestoachieveahighlevelofgoodsafetymanagement.HACCPsystemaimstoreduceoreliminatinghazardstoanacceptablelevelthatisquiteessentialtofoodmanufacturing(RopkinsandBeck,2000).HACCPusedfordetectingthehazardsthatmayoccurinthewholechainoffoodproductionandadoptpreventivecontrolmeasurestoavoidtheriskshappening(Mortimore,WallaceandCassianos,2008).ThefunctionofHACCPonpreventionofhazardsreducesthedependencyonend-producttestingandtraditionalinspection(Peter,2009).Instead,controlsaretransferredtothebeginningstageduringproduction.Now,HACCPsystemhasachievedinternationalacceptanceandthisqualifiedsystemwasrecognizedasanefficientmeasureofensuringfoodsafety(ibid).Nowadays,anincreasingnumberofpeopleareconcernedaboutsafetyandqualityoffood.Publicconsumershopetheycanbuyfoodthatissanitary,uncontaminated,nutritious,safetoconsume,andmeetingthequalitystandard(Early,1995).Regardingdailyfood,beverageespeciallysoftdrinkaccountsforalargeproportionindrinksmarket.Theobjectiveofthisstudyaimstoreduceoreliminatepotentialhazards,bymeansofdevelopingaHACCPplansystemwithaseriesofmonitoringandcontrolmeasures,topreventtheconsumerswhoconsumethepressedapplejuice.1.HACCPTeamAreasonableandconvincingHACCPteamshouldbebuilttomonitoranddevelopaneffectiveHACCPplan.Allteammembershavearesponsibilitytocompletefoodhygienetrainingtoaccomplishtheirtasks,andtheyshouldunderstandappropriateproduct-specificknowledgeandexpertise.AcompleteHACCPteamincludesmanydifferentandsignificantparts,including(FSA,2015):Teamleader(personresponsibleforimplementingHACCP):MayScribe:HelenSanitationExpert:TomProcessinglinerepresentative:JerryHygieneManager:TonyProductSpecialist:BenPackinganddistributionexpert:KevinQualityAssurance/TechnologySpecialist:LucyFoodSafetyDirector:Victoria2.Pre-requisitePrograms(PRPs)HACCPsystemsaredesignedtoidentifyandanalysisfoodsafetyhazardsassociatedwithproductsduringthewholeproductprocessing.ToensureaneffectiveHACCPsystemforapplejuice,itshouldestablishafirmfoundationofcompliance.Thesepracticesareconsideredtobepre-requisitetodevelopefficientlyandimplementHACCPplans,andtheyarealsocanbescreenoutgeneralhazardsandreducethenumberofCCPs(GazeR.,2003).Besides,pre-requisiteprograms(PRPs)coverallareasinfoodproductiontosupportenvironmentandoperationconditionandachievesafetyofproducts(CFIA,2011).Thestandardpre-requisiteprogramsshouldincludefollowingaspects(JuiceHACCPAlliance,2002).GoodManufacturingPractices(GMP)GMPisoneofthemostimportanttoolsforfoodprocessingfacilitythathelpsfortheproductionofhighqualityandsafejuiceproducts.ItalsoprovidesthebasisforproductsafetyintheHazardAnalysisandCriticalControlPoint.GMPisoftenreferredtothepracticesandproceduresperformedbyfoodprocessor,anditmayrefertothepeople,facility,processandenvironmentintheprocessinglineofjuice(UniversityofNebraska,2005).GoodHygienePractices(GHP)GoodHygienePracticesarenecessarytoensurethattherearecompleteandpropertrainingscheduleinthefoodindustryincludingdifferentlevelsoftrainingprogramsandefficientoperationfacilities.GHPisoftenlinkedwithstafftraining,hygieneconditionofindividual,controlofequipme...