【正文】 always found in apple juice manufacture (Buchanan, J. R. et al., 1974). Patulin has been reported to cause neurotoxic, immunotoxic, genotoxic and gastrointestinal effects (J. Hopkins (1993).P: Presence of metal, stone, glasses and other foreign bodies.Choose an approved supplier who could provide a specification of products.NOPRPs could be used to remove foreign body (GMP)2. Storage (Refrigerated)B: 1. The presence of pathogens in the process of storage. 2. The presence of parasites such as E. coli and Cryptosporidium parvum because of contamination.Storage at low temperature (under 7176。brain damage in longterm exposure (Anon, 2013).CrosscontaminationCrosscontamination is also a concern during the process of juices. It may happen when the process line or equipment used for food that contain allergenic ingredients (peanuts, milk, egg, etc.) still used for making apple juice without adequate cleaning before processing the apple juice again. (FDA, 2004). If the person who is allergic to certain ingredients consumed, the undeclared apple juice would lead to a serious allergic reaction in, such as sneezing, wheezing, skin rashes and swelling. (Sampson, 1999). Control Measures for Chemical HazardsIn order to eliminate or reduce these above hazards to an acceptable level, it is necessary to take certain control measures for the whole process of apple juice production under the Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs). Patulin hazards can be controlled via supplier guarantee (apples harvested to exclude fallen fruit), monitoring apples to ensure they are free of core rot during storage and sorting or trimmingC to 50176。 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 for Biological HazardsAccording to WHO (2013), five key practices should be conducted to prevent microbial contamination from juices: (1) practice good workers’ hygiene。C)Control pest and makecleaning scheduleNOLow likelihood of risk. GMP provides guidance of the storage temperature for apple.Hygiene conditions are provided by SSOP and GHP for apple storage.C: Increase of patulin in damaged apple because of the inappropriate temperature.Frequent inspection of applesBalance quantity in and production quantity, reduce the storage of applesYESHigh risk. Patulin has been reported to cause neurotoxic, immunotoxic, genotoxic and gastrointestinal effects and, they are difficult to be destroying in the terminal process (J. Hopkins (1993).P: Glasses from broken lightGMPNOLow risk. PRPs can be used to remove foreign body (GMP)3. SortingB: NONE/NO/C: 1. Presence of pesticides residue and heavy metals because of improper technique2. Presence of patulinFrequently detection and efficient observation and core rot checkYESHigh risk. Patulin has been reported to cause neurotoxic, immunotoxic, genotoxic and gastrointestinal effects, and they are difficult to be destroying in the terminal process (J. Hopkins (1993).P: Presence of stones, glasses or metals pieces that e from staff or machine.GMPNOLow risk. PRPs can be used to remove foreign body (GMP)4. WashingB: Presence of pathogen, parasites, and viruses. GMPYESE.from gastrointestinal distress tozo?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。 (2) protect fields from animal faecal contamination。colihealth problems ranging it is a step can make the product separation pulp and juice. Separating bigger particles and foreign bodies should be used the preliminary filter to separate the liquid and solid (He et al., 2005). Then, under the temperature condition that about 5055℃ for 2 hours, the output of apple juice can be increased by pectolytic enzyme and amylase, because the pectin could be broken down into the smaller soluble molecules under this situation, which can prevent the product curdling as well (Onsekizoglu et al., 2010). Ultrafiltration is further filtered the juice in the suspended objects in order to get a better quality of the final product, the metal debris and other impurities can be in this step will be removed as well (Cin