HACCP在浓缩苹果汁临盆中的应用.doc

HACCP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 The Application of HACCP in the Apple Juice Concentrate ABSTRACT In this paper, the HACCP in the production of apple juice concentrate was established. According to the principles of HACCP and combined with the process flowing diagram of apple juice concentrated production, establish the HACCP system. According to the actual production，relevant laws and regulations of fruit and vegetable juice production, hazards of apple juice concentrate were analyzed and critical control points were determined. CCP1:controling the residue of pesticides and heavy metals; CCP2:controlling the patulin toxins; CCP3:controlling bacteria and other pathogenic microbiological; CCP4:controlling the residues of pathogens, disinfectants, radiation and other harmful things; CCP5:controlling pathogens and other harmful pathogenic microorganisms. Through surveys and scientific documents , the critical limits of critical control points determined as: CCP1 The receiving of fruit - raw fruit qualified card of pesticides, heavy metal residues census Certification; CCP2 cleaning and selecting of fruit - after selecting the rotting is rate under 1%; CCP3 pasteurization - the sterilization temperature higher than 98 ℃,and sterilization time longer than 30s; CCP4 receiving of packaging materials – check the certificate paper; CCP5 aseptic filling - steam temperature of filling machine export ≥ 100 ℃. Determine the c