| 生猪屠宰HACCP体系的建立 |
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| 引用本文： | 徐幸莲,段静芸,周光宏,章建浩,季伟.生猪屠宰HACCP体系的建立[J].食品科学,2002,23(1):154-157. |
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| 作者姓名： | 徐幸莲 段静芸 周光宏 章建浩 季伟 |
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| 作者单位： | 1. 南京农业大学食品科技学院,210095
2. 南京肉联厂 |
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| 摘 要： | 通过对南京肉联厂生猪屠宰分割线上的工序、设备和工人的微生物污染状况的检验以及大量的资料查询，确定了候宰检验、麻电击昏、刺杀放血、入库快速冷却和分割这5个工序为关键控制点，并建立了相应的生猪屠宰分割线上的HACCP计划。
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| 关 键 词： | HACCP体系 生猪屠宰线 分割线 质量控制 |
Establishment of HACCP System on the Swine Slaughter Line |
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| Xu Xing lian et al..Establishment of HACCP System on the Swine Slaughter Line[J].Food Science,2002,23(1):154-157. |
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| Authors: | Xu Xing lian |
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| Affiliation: | Xu Xing lian et al. |
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| Abstract: | The establishment of HACCP system on the suine slaughter line was studied in this paper. The microlial inspections of main procedures, facilities and workers on swine slaughter line were conducted and a large number of references were consulted. Five critical control points were determined, which were hog holding, inspection, stunning, bleeding, chilling and cutting. The completed HACCP system was finally established. |
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| Keywords: | HACCP system Swine Slaughter line Cutting |
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