HACCP管理体系在茶饮料生产中的应用效果  

Application of HACCP in Tea Drink Production

作　　者：周先汉[1] 朱泉[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《安徽农业科学》2011年第36期22601-22603,共3页Journal of Anhui Agricultural Sciences

摘　　要：总结了2005～2009年某著名企业在茶饮料生产过程实施HACCP管理体系的效果。结果表明,只在2006年送样中发现茶叶1个批次农药残留超标,茶叶原料的质量得到有效控制;实施高温杀菌后,茶汤中均未检测出致病菌,茶饮料水质、微生物残留得到有效控管,无安全品质事件发生;近5年来茶饮料产品质量不断提高,2008和2009年该企业茶饮料产品的第1次检验合格率(FTQ)和最终接收率(FR)均在99.5%以上,百万生产瓶安全相关投诉率发生率从2005年的0.057下降到2009年的0。The implementation effect of HACCP management system in tea drink production process adopted by the famous enterprise during 2005 - 2009 was summarized. The results showed that there were excessive pesticide residues only in one tea batch in 2006, the quality of tea raw material was controlled effectively ; after implementation of high-temperature sterilization, pathogenic bacteria were not detected in tea infusion. Tea drink water and microbial residue were effectively managed and no safety quality events. The quality of tea beverages have been improving in the past five years, during 2008 and 2009, the qualified rate of first time test （FTQ） and final reception rate （FR） of tea beverage products from the enterprise were both above 99.5% , and safety related complaints （SRC） declined from 0. 057 in 2005 to 0 in 2009.

关 键 词：茶饮料 HACCP 质量控制 

分 类 号：S37[农业科学—农产品加工]