浅析HACCP在罐装凉茶生产中的应用

Application of HACCP in the production of canned herbal tea

中文关键词:  罐装凉茶  危害分析  HACCP  风险评价

英文关键词:canned herbal tea  hazard analysis  HACCP  risk assessment

中文摘要:

      目的 研究HACCP在以本草植物为原料生产出的罐装凉茶中的应用, 确保凉茶的食品安全。方法 基于HACCP体系的基本原理, 对广东某著名凉茶企业进行实地调查, 以罐装凉茶为研究对象, 对罐装凉茶的整个生产过程制定危害评价程序, 确定关键控制点, 并采用相应的控制措施。结果 将HACCP体系应用到罐装凉茶生产的各个环节中, 本草原料验收, 过滤, 封口和杀菌这4个关键控制点最为重要。结论 本研究建立的HACCP体系能够有效预防和控制凉茶生产过程中的食品安全问题。

英文摘要:

      Objective To investigate the application of hazard analysis and critical control point (HACCP) in the production of canned herbal tea with herbaceous plants as raw materials, so as to ensure the food safety of herbal tea. Methods Based on the basic principles of HACCP system, using canned herbal tea as research objects, the hazard evaluation procedures were enacted during the production of canned herbal tea after field investigation on a famous herbal tea enterprise in Guangdong, and critical control points (CCPs) were determined with corresponding control measures. Results The HACCP system was applied to each process of canned herbal tea production. Herb inspection, filtration, seal and sterilization were the most important critical control points. Conclusion The established HACCP system can effectively prevent and control the food safety problems of canned herbal tea in the production process.