Application of HACCP Principle in Loquat Vinegar Fermentation and Loquat Vinegar Beverage Production

According to the processing characteristics for loquat vinegar beverage,we discussed the application of HACCP(Hazard Analysis and Critical Control Points) system in the vinegar beverage production and analyzed the hazards in the production technology.In the end,we ascertained the critical control points of each technical flow and adopted feasible ways to enhance sanitary quality and safety of loquat vinegar beverage.