HACCPDesignForAppleJuiceVIP专享VIP免费

第1页共39页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第1页共39页PleaseChecktheRepetitionRateAfterYouCiteThisArticleThisarticleisfromthesubmissionoftheUniversityofBirmingham,2015第2页共39页第1页共39页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第2页共39页IntroductionHazardAnalysisandCriticalControlPoint(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.第3页共39页第2页共39页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第3页共39页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).第4页共39页第3页共39页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第4页共39页GoodManufacturingPractices(GMP)GMPisoneofthemostimportanttoolsforfoodprocessingfacilitythathelpsfortheproductionofhighqualityandsafejuiceproducts.ItalsoprovidesthebasisforproductsafetyintheHazardAnalysisandCriticalControlPoint.GMPisoftenreferredtothepracticesandproceduresperformedbyfoodprocessor,anditmayrefertothepeople,fac...