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The Application of HACCP System Principle in Chili Health Food Production

Author: SunHuanBin
Tutor: ZhangWeiNong
School: Wuhan Polytechnic University
Course: Food processing and security
Keywords: chili Chili health food HACCP Production process Food safety Key point
CLC: TS218
Type: Master's thesis
Year: 2011
Downloads: 19
Quote: 0
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Abstract


Chili health food is a capsicum products. At present, our country chili health food is the general trend towards a healthy direction, but also has many problems, so products without national unification standard (fully enforced the enterprise standard); Production enterprises lack of product self-check ability; Production problems such as smaller. So in chili health food production enterprises carrying out HACCP system, thus effectively controlling pesticide residues, antibiotics, heavy metal exceeds bid, control of health food quality, capsicum and prevent the chili can dramatically reduce the various health food production health, safeguarding food safety and nutrition value, improve product comprehensive competitive power, reduce the incidence of nutritional disease in older adults and raise the quality of life and health level of elderly people.This paper to capsaicin health food production has roughly production process, the principle of HACCP system in chili used in health food production gives a brief explanation of chili, through the whole production process of health food based raw materials, including such links harvested made specific and detailed investigation, introduces the chili health food production problems should be paid attention to and the critical points in the production, namely raw materials procurement, acceptance and production and processing.Through the introduction of HACCP and making comparison with other way, so as to seek a kind of the most ideal methods guarantee food security, to regain consumer confidence about health food.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Food processing industry > Health food
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