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Abstract Food safety has always been the focus of consumer’s attention since the successful accession of China to the WTO， and many Chinese food processing enterprises have transformed from small workshop into a large-scale modern enterprises capable of processing continuously， which requires us to constantly update and improve a series of food safety control system. In this paper， we studied the application of HACCP system in the manufacturing process of tartary buckwheat tea and analyzed hazards in the process of bitter buckwheat tea， and concluded that purchase of raw material， screening and grading， soaking， cooking， drying and sterilization， shelling， packaging and storage of ginished product are eight links as critical control points. Based on this， corrective measures were proposed， and a detailed HACCP plan was developed.
Key words Tartary buckwheat tea； Food safety； HACCP； Application
Tartary buckwheat has a long planting history in China， and is mainly distributed in mountainous areas in southwestern and northern China. With the deepening of research on functional components in tartary buckwheat， the application range of tartary buckwheat is continuously enlarged in health food and food processing[1]. It is rich in flavonoids， has various physiological function to human body， and is effective in treatment of cardiovascular disease， diabetes and obesity. Tartary buckwheat is thus acknowledged as a kind of food crop with great development value integrating nutritional， health-care and medical effects[2-4]. In the 1980s， the concept of HACCP was introduced to China， and has developed for several decades. At present， HACCP system has become a fundamental policy of food safety control of commodity inspection in China. HACCP， i.e.， hazard analysis and critical point control， is not an individual program， but should be constructed on the basis of good manufacturing practice （GMP） and sanitation standard operation procedure （SSOP）[5]. GMP and SSOP co-ensure the effective implementation of HACCP， which has been acknowledged as a control system capable of ensuring food quality and safety in the world. Therefore， in this study， HACCP system was introduced to the enterprises of tartary buckwheat tea processing， the manufacturing process of tartary buckwheat tea was analyzed， and through the construction of a hazard analysis table， critical control points and effective corrective measures were obtained， thereby reducing or eliminating hazards[6-8]. Processing Chart of Tartary Buckwheat tea
Flow process chart of food is a clear explanation of food manufacturing process， which plays an important role in the construction of hazard analysis table. The manufacturing process of tartary buckwheat tea is unidirectional generally， so the flow process charge evolving a series of links including purchase of raw material， soaking， cooking， shelling， color sorting and packaging could be fabricated as Table 1.
Hazard Analysis of Manufacturing Process
Food hazard refers to the set of physical， chemical and biological factors harming human health. The potential hazards of various links were made clear through the analysis of the manufacturing process of tartary buckwheat tea， and practical feasible measures were then formulated. The analysis table of the manufacturing process of tartary buckwheat tea is given as below.
Determination of Key Points in Manufacturing Process
Critical control point refers to key point for preventing hazards， eliminating negative effects and reducing hazards to acceptable level through correct measures. Critical control point could be determined with the help of CCP decision-making tree. Generally speaking， each control point would play a role in ensuring food safety. According to CCP decision-making tree and a series of answered problems， the critical control points influencing tartary buckwheat tea processing included eight links， i.e.， purchase of raw material， screening and grading， soaking， cooking， drying， curing and sterilizing， shelling， packaging and storage of finished product.
Formulation of HACCP Table
According to Table 1 and determined critical control points and corrective measures， next， an HACCP schedule was constructed on the basis of the productive capacity of enterprises. In the schedule， it is necessary to pay high attention to critical limit and monitoring program， as well as corrective measure and records of information， so as to make a schedule satisfying production requirements， and finally， hazards of food could be reduced. The HACCP schedule of the manufacturing process of tartary buckwheat tea is shown in Table 2.
Discussion and Conclusions
The collected data were summarized applying HACCP system. It was found that after the application of HACCP， the appearance of tartary buckwheat tea did not change， but further investigation showed that the quantities of Bacillus coli and pathogenic bacteria were reduced remarkably， and sampling survey of finished product exhibited greatly reduced rate of defective product. Furthermore， the environment of workshops of enterprise was improved remarkably， and sterilization operation was realized basically. The problem of food safety is effectively solved for enterprises. It indicates that the application of HACCP system to the manufacturing process of tartary buckwheat tea satisfies the requirements for food quality. In recent years， a series of achievements have been made in the popularization of HACCP by related national departments， but it was found that the enterprises， which could well implement HACCP， are all related to export trade or frozen seafood， its application is limited relatively， and what we done is a full copy of foreign experience， without forming our own experience and method. For the enterprises which have already introduced HACCP system， we should introduce， digest， absorb and re-utilize it， and finally use it our own purposes. In addition， the implementation of HACCP requires very good production specification and sanitary operation standard in enterprises， so it does not mean that any enterprise could implement HACCP in a haphazard way. It also has requirements to operators of enterprises， which means that enterprises applying HACCP should cultivate staff with good health habits and noble professional morals. After the construction of HACCP system， leaders of enterprises should vigorously advance its development， i.e.， the control system should be continuously improved， thereby improving food quality in a real way.
References
[1] YAN H. Application and prospect of tartary buckwheat[J]. Science and Technology of Food Industry，2011（1）：363-365.
[2] YANG ZS. Functional characteristics of tartary buckwheat and its development and utilization[J]. Food Research and Development，2005（1）：100-103.
[3] HU YB， YANG JD， ZOU L， et al. Pharmacological research and general situation of clinical application[J]. Journal of Chengdu University： Natural Science， 2006（4）： 271-276.
[4 ]STEADMAN KJ， BURGOON MS， et al. Fagopyritols， d-chiro-inositol， and other soluble carbohydrates in buckwheat seed milling fractions[J]. J Agric Food Chem， 2000， 48：2843-2847.
[5] JIN ZY， PENG CF. Safe control of food processing[M]. Beijing： Chemical Industry Press， 2014.
[6] SONG N， LI ZS， QIU ZC. HACCP food safety system in the university canteen application management[J]. The Food Industry， 2013（3）： 173-175.
[7] ZHANG CS， DONG LF， SHI W， et al. Application of HACCP system in the food safety management of university refectory[J]. The Food Industry， 2016（9）： 191-193.
[8] LIN QB， LI XD， BAI ST. Application of HACCP on tartary buckwheat healthful tea[J]. Food Science， 2004（10）： 451-454.
Key words Tartary buckwheat tea； Food safety； HACCP； Application
Tartary buckwheat has a long planting history in China， and is mainly distributed in mountainous areas in southwestern and northern China. With the deepening of research on functional components in tartary buckwheat， the application range of tartary buckwheat is continuously enlarged in health food and food processing[1]. It is rich in flavonoids， has various physiological function to human body， and is effective in treatment of cardiovascular disease， diabetes and obesity. Tartary buckwheat is thus acknowledged as a kind of food crop with great development value integrating nutritional， health-care and medical effects[2-4]. In the 1980s， the concept of HACCP was introduced to China， and has developed for several decades. At present， HACCP system has become a fundamental policy of food safety control of commodity inspection in China. HACCP， i.e.， hazard analysis and critical point control， is not an individual program， but should be constructed on the basis of good manufacturing practice （GMP） and sanitation standard operation procedure （SSOP）[5]. GMP and SSOP co-ensure the effective implementation of HACCP， which has been acknowledged as a control system capable of ensuring food quality and safety in the world. Therefore， in this study， HACCP system was introduced to the enterprises of tartary buckwheat tea processing， the manufacturing process of tartary buckwheat tea was analyzed， and through the construction of a hazard analysis table， critical control points and effective corrective measures were obtained， thereby reducing or eliminating hazards[6-8]. Processing Chart of Tartary Buckwheat tea
Flow process chart of food is a clear explanation of food manufacturing process， which plays an important role in the construction of hazard analysis table. The manufacturing process of tartary buckwheat tea is unidirectional generally， so the flow process charge evolving a series of links including purchase of raw material， soaking， cooking， shelling， color sorting and packaging could be fabricated as Table 1.
Hazard Analysis of Manufacturing Process
Food hazard refers to the set of physical， chemical and biological factors harming human health. The potential hazards of various links were made clear through the analysis of the manufacturing process of tartary buckwheat tea， and practical feasible measures were then formulated. The analysis table of the manufacturing process of tartary buckwheat tea is given as below.
Determination of Key Points in Manufacturing Process
Critical control point refers to key point for preventing hazards， eliminating negative effects and reducing hazards to acceptable level through correct measures. Critical control point could be determined with the help of CCP decision-making tree. Generally speaking， each control point would play a role in ensuring food safety. According to CCP decision-making tree and a series of answered problems， the critical control points influencing tartary buckwheat tea processing included eight links， i.e.， purchase of raw material， screening and grading， soaking， cooking， drying， curing and sterilizing， shelling， packaging and storage of finished product.
Formulation of HACCP Table
According to Table 1 and determined critical control points and corrective measures， next， an HACCP schedule was constructed on the basis of the productive capacity of enterprises. In the schedule， it is necessary to pay high attention to critical limit and monitoring program， as well as corrective measure and records of information， so as to make a schedule satisfying production requirements， and finally， hazards of food could be reduced. The HACCP schedule of the manufacturing process of tartary buckwheat tea is shown in Table 2.
Discussion and Conclusions
The collected data were summarized applying HACCP system. It was found that after the application of HACCP， the appearance of tartary buckwheat tea did not change， but further investigation showed that the quantities of Bacillus coli and pathogenic bacteria were reduced remarkably， and sampling survey of finished product exhibited greatly reduced rate of defective product. Furthermore， the environment of workshops of enterprise was improved remarkably， and sterilization operation was realized basically. The problem of food safety is effectively solved for enterprises. It indicates that the application of HACCP system to the manufacturing process of tartary buckwheat tea satisfies the requirements for food quality. In recent years， a series of achievements have been made in the popularization of HACCP by related national departments， but it was found that the enterprises， which could well implement HACCP， are all related to export trade or frozen seafood， its application is limited relatively， and what we done is a full copy of foreign experience， without forming our own experience and method. For the enterprises which have already introduced HACCP system， we should introduce， digest， absorb and re-utilize it， and finally use it our own purposes. In addition， the implementation of HACCP requires very good production specification and sanitary operation standard in enterprises， so it does not mean that any enterprise could implement HACCP in a haphazard way. It also has requirements to operators of enterprises， which means that enterprises applying HACCP should cultivate staff with good health habits and noble professional morals. After the construction of HACCP system， leaders of enterprises should vigorously advance its development， i.e.， the control system should be continuously improved， thereby improving food quality in a real way.
References
[1] YAN H. Application and prospect of tartary buckwheat[J]. Science and Technology of Food Industry，2011（1）：363-365.
[2] YANG ZS. Functional characteristics of tartary buckwheat and its development and utilization[J]. Food Research and Development，2005（1）：100-103.
[3] HU YB， YANG JD， ZOU L， et al. Pharmacological research and general situation of clinical application[J]. Journal of Chengdu University： Natural Science， 2006（4）： 271-276.
[4 ]STEADMAN KJ， BURGOON MS， et al. Fagopyritols， d-chiro-inositol， and other soluble carbohydrates in buckwheat seed milling fractions[J]. J Agric Food Chem， 2000， 48：2843-2847.
[5] JIN ZY， PENG CF. Safe control of food processing[M]. Beijing： Chemical Industry Press， 2014.
[6] SONG N， LI ZS， QIU ZC. HACCP food safety system in the university canteen application management[J]. The Food Industry， 2013（3）： 173-175.
[7] ZHANG CS， DONG LF， SHI W， et al. Application of HACCP system in the food safety management of university refectory[J]. The Food Industry， 2016（9）： 191-193.
[8] LIN QB， LI XD， BAI ST. Application of HACCP on tartary buckwheat healthful tea[J]. Food Science， 2004（10）： 451-454.