The Application of HACCP System in Sea Cucumber Oral Liquid Processing Enterprises
In order to maximize the food safety of sea cucumber oral liquid,the HACCP system was applied to the production process of sea cucumber oral liquid.The potential hazards in various stages of production were analyzed,and five critical control points affecting food safety,including raw material acceptance,enzymatic hydrolysis,blending,filling,and sterilization,were identified.Corresponding preventive measures,critical limits,and corrective measures were developed to ensure the feasibility of the HACCP plan.The HACCP system for the production of sea cucumber oral liquid was ultimately established,effectively improving the food safety of sea cucumber oral liquid,in order to provide reference for sea cucumber oral liquid processing enterprises.
sea cucumber oral liquidHACCPhazard analysiscritical control pointfood fafety
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