HACCP体系在供港澳冰鲜猪肉生产中的应用  

Application of HACCP System in the Production of Chilled Pork Supplied for Hong Kong and Macao

作　　者：梁嘉[1] 伍咏贤 

机构地区：[1]深圳出入境检验检疫局,广东深圳518000

出　　处：《畜牧与饲料科学》2014年第9期80-83,共4页Animal Husbandry and Feed Science

摘　　要：HACCP是一种预防性控制管理体系,通过运用HACCP原理对冰鲜猪肉的各个生产环节进行分析,确定了5个关键控制点:活猪验收、屠宰分割、宰后检验、金属探测、冷却排酸;并制定相应的控制和纠偏措施,最终确定并建立了行之有效的HACCP计划。主要探讨了HACCP体系在供港澳冰鲜猪肉生产过程中的应用,以期通过应用HACCP体系,能够更好地控制供港澳冰鲜猪肉的生产,确保食品安全。HACCP is a preventive control management system. Each production link in processing of chilled pork were analyzed by using the principle of HACCP. Five critical control points（CCPs） were confirmed as checking of live pigs, slaughtering and segmenting, inspecting after slaughter, metal detecting, cooling and discharging acid. And some corresponding control and correction measures were established. And an effective HACCP scheme was confirmed and built up finally. The application of HACCP system in the production process of chilled pork supplied for Hong Kong and Macao was mainly discussed, so as to better control the production of chilled pork supplied for Hong Kong and Macao and guarantee the food security by applying HACCP system.

关 键 词：动物检疫 HACCP 港澳 冰鲜猪肉 

分 类 号：S879.2[农业科学—畜牧兽医]