冷却羊肉生产中HACCP的应用  

Application of HACCP in chilled mutton processing

作　　者：刘姗姗[1] 周翔[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《肉类工业》2007年第8期38-40,共3页Meat Industry

摘　　要：对冷却羊肉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、物理的分析,根据HACCP的原理确定相应的关键控制点(CCP)和关键限值,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冷却羊肉的食用安全性。The protential problems which might exist in chilled mutton processing were analysed by blological, physical and chemical methods in this article. To minimize the hazard during the production and improve the safety of chilled mutton to maximum extend, the corresponding CCPs and control limits were determined, as well as the precautionary measures and supervision methods were established according to the principle of the HACCP （system of Hazard Analysis and Critical Control Point）.

关 键 词：HACCP 冷却羊肉 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]