HACCP在浓缩苹果汁生产中的应用

HACCP在浓缩苹果汁生产中的应用1HACCP在浓缩苹果汁生产中的应用摘要本文根据HACCP体系的原理，结合浓缩苹果汁生产的工艺流程图和工艺过程，运用科学的方法，建立了浓缩苹果汁生产的HACCP体系。结合果蔬汁生产的相关法律法规，根据生产的实际，进行了浓缩苹果汁的危害分析，确定其关键控制点为：CCP1原料果的验收―控制农药残留和重金属超标的危害；CCP2原料果的清洗拣选―控制棒曲霉毒素超标的危害；CCP3巴氏杀菌―控制致病菌等病原微生物的危害；CCP4包装材料的验收―控制致病菌、消毒剂、辐照物残留等危害；CCP5无菌灌装―控制致病菌等病原微生物的危害。通过调查和查阅文献资料，确定各关键控制点的关键限值为：CCP1原料果的验收―查验原料果的“农药、重金属残留普查合格证明”；CCP2原料果的清洗拣选―原料果在拣选结束后的烂果率1%；CCP3巴氏杀菌―杀菌温度≥98℃、杀菌时间≥30s；CCP4包装材料的验收―无菌包装袋或大型集装罐（袋）的“密封性能鉴定合格证明”与“辐照物残留合格证明”或“清洗消毒合格证明”；CCP5无菌灌装―灌装机出口的蒸汽温度≥100℃。对各个关键控制点制定了相应的监控对象，监控方法，监控人员，监控频率以及发生偏离时采取的纠偏措施和验证监控有效性的措施，以控制产品生产过程中存在的各种危害，确保HACCP计划的有效实施。关键词：HACCP,浓缩苹果汁，危害分析，关键控制点陕西科技大学毕业设计2TheApplicationofHACCPintheAppleJuiceConcentrateABSTRACTInthispaper,theHACCPintheproductionofapplejuiceconcentratewasestablished.AccordingtotheprinciplesofHACCPandcombinedwiththeprocessflowingdiagramofapplejuiceconcentratedproduction,establishtheHACCPsystem.Accordingtotheactualproduction，relevantlawsandregulationsoffruitandvegetablejuiceproduction,hazardsofapplejuiceconcentratewereanalyzedandcriticalcontrolpointsweredetermined.CCP1:controlingtheresidueofpesticidesandheavymetals;CCP2:controllingthepatulintoxins;CCP3:controllingbacteriaandotherpathogenicmicrobiological;CCP4:controllingtheresiduesofpathogens,disinfectants,radiationandotherharmfulthings;CCP5:controllingpathogensandotherharmfulpathogenicmicroorganisms.Throughsurveysandscientificdocuments,thecriticallimitsofcriticalcontrolpointsdeterminedas:CCP1Thereceivingoffruit-rawfruitqualifiedcardofpesticides,heavymetalresiduescensusCertification;CCP2cleaningandselectingoffruit-afterselectingtherottingisrateunder1%;CCP3pasteurization-thesterilizationtemperaturehigherthan98℃,andsterilizationtimelongerthan30s;CCP4receivingofpackagingmaterials–checkthecertificatepaper;CCP5asepticfilling-steamtemperatureoffillingmachineexport≥100℃.Determinethecriticalcontrolobjectsofeachcontrolpoints,controlmethods,monitorsandmonitoringfrequency.Makesureofthecorrectiveactionwhenthecriticalcontrolpointsoutofmonitorandcontrol.Validatetheeffectivenessofcontrollingmeasures.TomakingsuretheeffectiveimplementationofHACCPplans.KEYWORDS:HACCP，applejuiceconcentrate，hazardanalysis，criticalcontrolpointHACCP在浓缩苹果汁生产中的应用3目录摘要············································································错误!未定义书签。ABSTRACT····································································错误!未定义书签。目录····································································································31前言··········································································错误!未定义书签。1.1食品安全·····························································错误!未定义书签。1.2HACCP简介·························································错误!未定义书签。1.3HACCP在国内外的应用现状···································错误!未定义书签。1.4实施HACCP的意义··············································错误!未定义书签。1.5立题背景和意义····················································错误!未定义书签。2HACCP体系及前提要求·················································错误!未定义书签。2.1HACCP体系介绍···················································错误!未定义书签。2.1.1HACCP的概念··············································错误!未定义书签。2.1.3HACCP的基本原理········································错误!未定义书签。2.1.4HACCP的相关术语········································错误!未定义书签。2.2HACCP体系的前提要求··········································错误!未定义书签。2.2.1GMP···························································错误!未定义书签。2.2.2SSOP···························································错误!未定义书签。3浓缩苹果汁的生产工艺及HACCP在生产中的应用··············错误!未定义书签。3.1产品描述·····························································错误!未定义书签。3.2浓缩苹果汁生产的工艺流程图·································错误!未定义书签。3.3浓缩苹果汁生产的工艺过程说明······························错误!未定义书签。3.4危害分析及预防控制措施········································错误!未定义书签。3.4.1生物性危害··················································错误!未定义书签。3.4.2化学性危害··················································错误!未定义书签。3.4.3物理性危害··················································错误!未定义书签。3.5关键控制点的确定·················································错误!未定义书签。3.6危害分析工作表····················································错误!未定义书签。3.7关键限值的确定····················································错误!未定义书签。3.8关键控制点的监控程序···········································错误!未定义书签。3.9纠偏行动·····························································错误!未定义书签。3.10验证和记录保持程序············································错误!未定义书签。3.11HACCP工作计划表··············································错误!未定义书签。陕西科技大学毕业设计44主要成果····································································错误!未定义书签。致谢············································································错误!未定义书签。参考文献···································································错误!未定义书签。附录Ⅰ浓缩苹果汁生产工艺流程图····································错误!未定义书签。附录ⅡHACCP工作计划表················································错误!未定义书签。HACCP在浓缩苹果汁生产中的应用51前言1.1食品安全“民以食为天，食以安为先”。食品安全与人们的生活息息相关，食品安全问题是一个全球性问题，涉及政治稳定、经济繁荣、人类健康与种族繁衍等的重要问题，因此越来越受到人们的广泛关注与重视。近年来爆发的食品安全问题屡见不鲜，如2010年8月美国发生因沙门氏菌污染而召回5.5亿枚鸡蛋的