【正文】 ms more resistant to typical thermal processing. Thus, the heat treatment of 160 degrees F for 6 seconds is remended to achieve a 5log reduction for oocysts of C. parvum for apple juice pH values of or less (FDA, 2004). Chemical HazardsChemical hazard involves pounds that can cause illness or hurt caused by immediate or longterm exposure. It could happen at any stage during apple juice production. Chemical hazards in apple juice can be classified into naturallyoccurring chemicals and Unintentional or incidental chemical additives (Juice HACCP Alliance, 2002). The amount or types of chemicals decide whether it is a hazard or not. NaturallyOccurring ChemicalsIn apple juice, this kind of hazards usually refers to Patulinfungi produced mycotoxin relate to apples and apple products which is an ordinary spoilage microorganism P. expansum (Wouters and Speijers, not dated).The presence of high levels of patulin usually occurred in rotting and moldy apples, or apples that are not stored properly. Patulin could remain in the juice if the above types of apples are used to produce juice, since it is thermal stable, particularly under acid condition. As the juice PH is , therefore thermal processing such as pasteurization steps cannot thoroughly destroy patulin. Thus, raw apple receipt, storage and inspection processes have the great potential possibility to introduce patulin.According to Commission Regulation (EC) No 1881/2006, 50μg/kg is the maximum limit for patulin in fruit juices and drinks containing apple juice or derived from apple in EU. An exceed an intake of patulin over , mania, vomiting. (Wouters and Speijers, not dated) Unintentional or Incidental Chemical AdditivesUnintentional or incidental chemical additives involve agricultural chemicals, toxic elements and crosscontaminants.Agricultural ChemicalsOrganophosphorus pesticides (OPPs) are one of the most important and widely used classes of agricultural pesticides. Organophosphorus pesticides (OPPs) act as one of the most classes of agricultural pesticides are widely used in agricultural production. Methamidophos, chlorpyrifos and parathionmethyl are frequentlyused OPPs during apple growth, left a bit as residues in the apples and apple juice at last. OPPs have been known to be cytotoxic, genotoxic reproductively toxic and immunotoxic, Therefore, under (Regulation (EC) No 396/2005), the maximum residue for parathionmethyl is mg/kg and (vary depend on the product). If people intake apple juice exceed the limited amount of these residues, it will lead to central nervous system poisoning with acute symptom like nausea, a, etc. (Chen et al., 2008) (Liu et al, 2007)Toxic Elements and CompoundsLeadApple juice can be contaminated when leadcontaminated apples were used during the production of making juice. Lead contamination of apple juice can happen due to past usage of lead in agricultural settings. For instance, apples grown on these sites with past persistent leadcontaminated soil would contain elevated lead levels. Besides, lead contamination of apples may also be introduced from airborne lead. For instance, when produce are handled at sites where leaded fuel are used by vehicles or exposed to excessive emissions from the equipment (FDA, 2004). The limit for the lead in apple juice is 50ppb ( The Codex Alimentarius Commission), exceed absorption of lead may result in certain adverse effect, such as slow cognitive development, behavioural problems, lead is particularly hazardous to young children, since it would impair intellectual performance, neurological and developmental damage in children. (FDA, 2004)CopperThe maximum limit of copper in apple juice is 5 mg/kg, (FAO, 1981). An over amount of copper contained in apple juice (2) protect fields from animal faecal contamination。C or higher. Thus, in terms of apple juice, O157:H7 always presences in unpasteurized fresh apple juice, which act as the vehicle for foodborne diseases (Buchana, Edelson and Snipes, 1998). SalmonellaSalmonella belongs to the gramnegative rod, which is capable of growing in a broad range of temperature from 6176。C to 50176。Please Check the Repetition Rate After You Cite This ArticleThis article is from the submission of the University of Birmingham, 2015IntroductionHazard Analysis and Critical Control Point (HACCP) is a concept in the field of food production, which developed in the late 1960s. It is on the basis of recognized principles to achieve a high level of good safety management. HACCP system aims to reduce or eliminating hazards to an acceptable level that is quite essential to food manufacturing (Ropkins and Beck, 2000). HACCP used for detecting the hazards that may occur in the whole chain of food production and adopt preventive control measures to avoid the risks happening (Mortimore, Wallace and Cassianos, 2008). The function of HACCP on prevention of hazards reduces the dependency on endproduct testing and traditional inspection (Peter, 2009). Instead, controls are transferred to the beginning stage during production. Now, HACCP system has achieved international acceptance and this qualified system was recognized as an efficient measure of ensuring food safety (ibid).Nowadays, an increasing number of people are concerned about safety and quality of food. Public consumers hope they can buy food that is sanitary, uncontaminated, nutritious, safe to consume, and meeting the quality standard (Early, 1995). Regarding daily food, beverage especially soft drink accounts for a large proportion in drinks market. The objective of this study aims to reduce or eliminate potential hazards, by means of developing a HACCP plan system with a series of monitoring and control measures, to prevent the consumers who consume the pressed apple juice.1. HACCP TeamA reasonable and convincing HACCP team should be built to monitor and develop an effective HACCP plan. All team members have a