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1、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
2、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
3、析，关键控制点陕西科技大学毕业设计2The Application of HACCP in the Apple Juice ConcentrateABSTRACTIn 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
4、 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 p
5、atulin 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
6、 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 temperatur
7、e 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 critical control objects of each control points, control methods, monitors and monitoring
8、 frequency. Make sure of the corrective action when the critical control points out of monitor and control. Validate the effectiveness of control ling measures. To making sure the effective implementation of HACCP plans.KEY WORDS: HACCP，apple juice concentrate，hazard analysis，critical control pointH
9、ACCP 在浓缩苹果汁生产中的应用3目 录摘 要IABSTRACT II目 录III1 前言11.1 食品安全11.2 HACCP 简介11.3 HACCP 在国内外的应用现状21.4 实施 HACCP 的意义31.5 立题背景和意义32 HACCP 体系及前提要求52.1 HACCP 体系介绍52.1.1 HACCP 的概念52.1.3 HACCP 的基本原理52.1.4 HACCP 的相关术语62.2 HACCP 体系的前提要求72.2.1 GMP 72.2.2 SSOP 73 浓缩苹果汁的生产工艺及 HACCP 在生产中的应用93.1 产品描述93.2 浓缩苹果汁生产的工艺流程图93.3 浓缩苹果汁生产的工艺过程说明93.4 危害分析及预防控制措施143.4.1 生物性危害
