The Foundation Of Haccp In The Process Of Making 320g Roast Sausage

HACCP quality control system in the process of making roast sausage had been established in two years. By way of hazard analysis, critical control points (CCP) were found out, and effective measures were adopted in order to decrease the possibility of the pollution in the whole process by harmful matters. The system was with the character of putting prevention first.Hazard analysis was carried out in the whole process by the HACCP work group, which includes harm of chemistry, physics and biology. After determination of the CCP, critical limit value of the 320g roast sausage was found out. And the process of production was monitored according to the CCP. The errors ought to be corrected according to the correct solution regulated in time. In the later period of production course, the HACCP system was verified according to verifying course, and the keep of records was necessary.The foundation of the HACCP system in the producing of roast sausage advanced parameters. It is easy, reasonable and efficient for meat enterprise to produce product with high quality. Good operating standard procedure and hygiene standard procedure as solid foundation were necessary for the HACCP system. Otherwise the control point is too much, and can not show the jumbo superiority of HACCP system. Perfect management system, advanced laboratory, and the ability to monitor microorganism, physics and chemistry factors were important to build HACCP system. Although HACCP could decrease the possibility of the hazard, it would not be no risk. All of the complex factors should be analyzed synthetically, so that the HACCP could be a high efficient system.