卤肉加工过程中HACCP体系的应用  

Application of HACCP system in pot stewed meat product processing

作　　者：刘冬英[1] 周立艳[1] 王秀霞[1] 杨桂灵[1] 

机构地区：[1]广东药学院公共卫生学院,广州510310

出　　处：《肉类工业》2009年第7期39-41,共3页Meat Industry

摘　　要：目的:能正确应用HACCP原理对卤肉制售过程中各个环节进行危害分析,进而对个体卤肉加工厂提出卤肉加工的改进建议,提高食品加工人员对HACCP体系的认识和食品安全意识。方法:运用HACCP原理,以广州某个体卤肉加工厂为研究对象,对卤肉制售过程的各个环节进行现场实习,找出关键控制点,确定关键限值,制定纠偏措施。结论:正确应用HACCP体系有助于个体卤肉加工厂提高管理能力,提高产品的卫生质量,减少资源浪费。Objective： To analyze the hazards in all links of the process of pot stewed food manufac- ture and sale by employing principle of hazard analysis, so as to deepen the processing staff＇s understanding of the HACCP system and heighten their awareness of food safety. Methods ： Choose a pot stewed food pro- cessing factory in Guang - zhou as an object to investigate and observe, and employ the principle of hazard analysis and critical control points to find out critical control points, then definite the critical limit, so as to make measures for rectifying deviations. Conclusion： Employing the principle of hazard analysis and criti- cal control points correctly facilitates the ability of management of individual processing factory of pot stewed food, improves the quality of sanitation and diminishes the resources waste.

关 键 词：HACCP 卤肉制品 食品安全 危害分析 

分 类 号：R155.5[医药卫生—营养与食品卫生学]