Application of hazard analysis critical control point in liquor production

Abstract

In order to explore the hazard analysis critical control point (HACCP, an internationally recognized food safety detection system) effect on food quality in liquor production, affecting the liquor five hazards monitoring, determine the key point is under control and discusses the relevant follow-up work, determine the HACCP work-flow, and discusses the implementation of HACCP, faithfully record the production process, put forward the critical limits, and strict monitoring, ensure the safety of liquor products stability, provide a reference for liquor enterprise production management.