HACCP在孝感米酒生产中的应用研究

HACCP是一个保证食品安全的预防性管理系统。孝感米酒生产过程的危害分析包括原辅料、加工工艺和外界环境；潜在危害包括生物性、化学性和物理性；关键控制点有：原料、选曲、浸泡、蒸煮、发酵、添加功能性材料与调配、灌装与封罐、杀菌与冷却、包装和成品贮存；利用HACCP系统，加强质量管理评估，持续改进。将使米酒企业取得良好的效果。

Research on the Utilization of HACCP in the Brewing of Xiaogan Race Wine

HACCP is a technical management system to ensure food safety. The hazard analysis in the production of Xiaogan race wine includes of raw materials and auxiliary materials, processing techniques analysis and outside environment analysis. The latent hazard includes biological hazard, chemical hazard and physical hazard. The key control points in the production are raw materials, choosing koji, marinating, braising, fermentation, appending functionality materials and blending, bottle filling and airproofing, sterilization and cooling, packing and product storage. By uses of HACCP system, enhance quality manage and evaluation, and persistence innovating. It can help the race wine enterprise have the nice tomorrow.