Application of ISO22000 in the production of Luzhou-flavor liquor

Abstract In order to prevent the potential harm of Luzhou-flavor liquor in the process of processing and production, food safety can be guaranteed more effectively. According to the ISO22000 food safety management system standard and the quality management principle of hazard analysis and critical control point (HACCP), the potential hazards in the production of Luzhou-flavor liquor were analyzed, and the corresponding preventive measures and testing methods were proposed. Four critical control points, including raw material selection, process water use, fermentation and distillation, were determined. CLS and corrective measures were determined. At the same time, the operational prerequisite program (OPRP) and HACCP work plan were prepared to construct the food safety management system model of liquor, which conforms to the ISO22000 standard. Food safety hazards will be reduced to a minimum, better ensure the safety of Luzhou-flavor liquor, reduce enterprise management costs, enhance enterprise competitiveness.