发酵肉制品生产加工中HACCP的应用研究

HACCP体系是一种预防性食品质量控制体系,在现代食品工业(尤其是肉制品工业)中应用不断增多。对发酵肉制品(金华火腿)生产过程中可能产生的影响产品质量的危害(HA)因素进行分析,探讨HACCP系统可行性和有效性,根据其原则和程序,找出生产过程控制的关键点(CCP),并确定各CCP的控制标准、监控程序、纠偏措施、验证程序和记录保持程序,将生产过程中的危害因素降到最低限度,提高产品质量及安全性,为发酵肉制品企业推行HACCP管理建立一套模型。

Application of HACCP system in the fermentation meat products

The HACCP system is a preventive food quality control system, its application has been increased in the modern food industry. Analyzing all potential hazard factors that would affect the product quality in pro- cessing of the fermentation meat products, this essay studies the feasibility and the efficiency of the HACCP system. On the basis of the principle and procedure of the HACCP system, establishing preventive measures with critical limits for each control point. Setting up procedures to monitor the critical control points and to verify that the system is working properly. And also established the critical limits, supervise procedure, correct mea- sures, verification procedure and records keep procedure. Minimize the hazard factors in the produce process and improve the quality and safety of the product. In addition, carrying out HACCP can set up a model manage- ment in enterprises of fermentation meat products.