HACCP在速冻骨肉相连串生产中的应用

为了保证速冻骨肉相连串的产品安全，对速冻骨肉相连串生产过程中的各个环节可能存在的潜在危害进行了生物的、化学的、物理的危害分析，根据HACCP的原理确定相应的关键控制点（CCP）和关键限值（CL），并制定了相应的预防措施，建立了监控方法，将生产过程中的危害因素降低到最低程度，从而最大限度的提高产品的食用安全性。

Application of HACCP in processing of quick frozen roasted gristle string

To ensure safety of quick frozen roasted gristle string products, latent biological, chemical, physical hazard that potentially existed in every section of processing were analyzed in this paper, according to HACCP theory, corresponding CCP and CL were confirmed, corresponding prevention measure was established, monitoring method was built and hazard factors during processing were reduced to lowest, so as to improve edible safety of products to maximum.