【正文】 responsibility to plete food hygiene training to acplish their tasks, and they should understand appropriate productspecific knowledge and expertise. A plete HACCP team includes many different and significant parts, including (FSA, 2015):l Team leader (person responsible for implementing HACCP): Mayl Scribe: Helenl Sanitation Expert: Toml Processing line representative: Jerryl Hygiene Manager: Tonyl Product Specialist: Benl Packing and distribution expert: Kevinl Quality Assurance/Technology Specialist: Lucyl Food Safety Director: Victoria2. Prerequisite Programs (PRPs)HACCP systems are designed to identify and analysis food safety hazards associated with products during the whole product processing. To ensure an effective HACCP system for apple juice, it should establish a firm foundation of pliance. These practices are considered to be prerequisite to develop efficiently and implement HACCP plans, and they are also can be screen out general hazards and reduce the number of CCPs (Gaze R., 2003). Besides, prerequisite programs (PRPs) cover all areas in food production to support environment and operation condition and achieve safety of products (CFIA, 2011). The standard prerequisite programs should include following aspects (Juice HACCP Alliance, 2002).Good Manufacturing Practices (GMP)GMP is one of the most important tools for food processing facility that helps for the production of high quality and safe juice products. It also provides the basis for product safety in the Hazard Analysis and Critical Control Point. GMP is often referred to the practices and procedures performed by food processor, and it may refer to the people, facility, process and environment in the processing line of juice (University of Nebraska, 2005).Good Hygiene Practices (GHP)Good Hygiene Practices are necessary to ensure that there are plete and proper training schedule in the food industry including different levels of training programs and efficient operation facilities. GHP is often linked with staff training, hygiene condition of individual, control of equipment, which used to reduce pathogenic hazards (Shafer, 2012).Good Agricultural Practices (GAP)Good agricultural practices as guidelines are vital to decreasing microbial contamination of raw agricultural products in food factory (Devon et al., 1999). It includes water management, temperature control, pest control, storage conditions management, facility sanitation, and distribution line (Rippen, 2007).Standard Operating Procedures (SOPs)SOP is prior to Sanitation Standard Operating Procedures (SSOP) (CFIA, 2014). It concentrated on control and monitors individual operations to ensure devices linked with products eligible develop and implement. Besides, SOP can control microbial hazard and prevent crosscontamination of juice through building appropriate operation line and improving procedures (Ba?, 2006). 3. Product DescriptionTable Product DescriptionName of productPressed apple juice (Tropicana)DescriptionPure squeezed fruit, not from concentrateAverage nutrition values per 200ml1EnergyFat of which saturatesCarbohydrate of which sugars2FibreProteinSaltVitamin C438kj/102kcal (5%)0g (0%)0g (0%) (26%)0g (0%)82mg (103%)1Average serving. This pack contains 5 servings.2Contains naturally occurring sugars from juice.Chemical attributepH: 4Aw: Brix: 12Microbiological limitsPatulin: below 6181。zo?lu and Bay?nd?rl? 2002). At last, before the apple juice transport to the retailers, the final products should be stored in a high sanitary level warehouse at 05℃ in order to keep the quality of apple juice and avoid growth of the microorganisms (Welke et al., 2009). Similarly, the responsible for the transportation partners need to provide sanitarily and safety freight vehicles with refrigerator, to ensure that the quality of the products during the delivery. 5. Hazards AnalysisAfter identification of the hazards for each process, according to the seven principles of HACCP, the following step is to determine the hazards need to be included. On the one hand, it should be highly concerned if there is an imminent risk to the public. One the other hand, the good practice control needs low concern (Mortimore et al., 2008). The hazards justification for PurePack apple juice is listed below by this principle. The hazards during the process of producing apple juice can be divided into three aspects: physical, chemical and biological. Biological Hazards O157:H7 O157:H7 was known as one of the worst types of serotype. It can grow in the environment from 7176。C, and survive in acidic foods like apple juice with pH of (Marriott and Gravani, 2006). O157:H7 can produce a toxin called Shiga toxin, causes severe foodborne disease sometimes can cause kidney failure, bloody diarrhoea and even death (Foodsafety, 2015). It mainly derives from contaminated foods, contaminated water. Recently, more foodborne outbreaks showed they are associated with fruits and vegetable consumption (WHO, 2011). This kind of bacterium is killed by cooking foodstuffs until the temperature reaches 70176。 however, illness is often chronic and lifethreatening to immunepromised patients, such as AIDS patients (Fayer and Ungar, 1986). The way of C. parvum transmission is usually by the fecaloral route. Commonly, drop apples been used for apple juice making in the practice, pathogens will be spread by this source (Besser, Lett and Weber, 1993). Apples are also contaminated in stored or transported rooms that contain manure, or by contaminated water washing or touched by workers’ hands that carrying pathogens (Deng and Cliver, 2000). However, the available scientific literature suggests that C. parvum oocysts may be more resistant to thermal processing than O157:H7, Salmonella and Listeria monocytogene (Deng and Cliver, 2001). Control Measures fo