酒花生产的HACCP质量模型(英文)

啤酒作为一种安全食品,在其加工的各个阶段都有可能受到外源物质和化学物质的侵扰。对于供应商来说,原料的质量控制也即为啤酒消费者完成一定质量要求以及对健康有吸引力的成品的过程,是一项非常重要的工作。酒花是啤酒的基本原料之一。酒花界也已将进一步提供安全健康的酒花制品并保证酒花供应链各个环节的质量控制作为重要目标。通过各种认证程序的质量控制加之危险点分析和关键点控制可以提高产品质量。这是一个不仅能够保障成品质量且能够保证原料质量的预警控制系统,能够保证获得的成品与限定的指标一致。本论文将质量管理系统与酒花农产品在HACCP原则下建立的模型进行有机结合。指出了酒花生产中主要的潜在危险点,并提出了恰当的控制程序。本文为中国食品发酵工业研究院酿酒部与斯洛文尼亚酒花和酿造研究所共同完成的国家科技部国际合作项目(项目名称:酒花和啤酒酿造信息管理系统分析及标准的建立)。

HACCP Quality Model in a Production of Hops

Beer is a safe product where foreign bodies and chemicals may contaminate it at various stages within the process. A quality management (QM) of its row materials is an important task for suppliers to fulfill necessary quality requirements and to provide healthy and attractive final product for beer consumers. Hops are also one of the essential beer ingredients. The hop industry recognizes as its important objective furthermore to provide safe and healthy hop products and to assist in QM activities throughout the hop supply chain. Within various QM activities through the certification procedure adopting additionally a Hazard Analysis and Critical Control Point (HACCP) approach can improve a product quality. It is a preventive system of control that does not only ensure the quality of the final product but also a raw material one. It makes sure that the yield complies with the defined specification. The paper incorporates a system of quality management activities with initiatives for a model implementation of HACCP principles on a level of agricultural products within a hop industry. Further main potential hazards in a hop production are identified and accompanied with appropriate control procedures.