Study On The Application Of HACCP System In The Processing Of Chilled Pork

The meat output had increased and the proportion had improved year by year in China. Consumers needed higher quality meat form after the satisfaction for the kinds and quantity. So Chilled pork appeared in the market. It had the advantages of safety and hygiene, delicate flavor and higher nourishment value. But it was important to study a effective food safety management which can be applied in the processing of Chilled pork because the Chilled pork processing was complex and it can be decomposed easilyHACCP was a preventive system which managed the food safety. It analyzed all the factors which maybe influenced the production safety including material, working procedure and workers in the processing of production. It confirmed the critical procedure. It established montioring procedures and corrective actions. The aim of this study was to apply the HACCP in the processing of Chilled pork and strengthen the management from slaughtering, deboning, chilling, transportation to distribution.And established the quality and safety management system for Chilled pork. The effect also was verified in this study.At present the most effective management for Chilled pork was the application of HACCP system in the processing of Chilled pork. But the HACCP plan was based on some prerequisite programs. This part mainly established seven prerequisite programs according to one abattoir in Harbin:1) Establishment of GMP; 2) Establishment of SSOP; 3) Lot-coded,recallable and traceable plan of the production; 4)Equipment maintenance plan; 5)Education and training plan; 6) Labouratory management procedures; 7)Documentation management procedures. And it also audited and changed prerequisite programs.After the satisfaction of prerequisite programs it achieved preliminary tasks in the development of the HACCP plan through assembling the HACCP team, describing the production, identify the intended use and consumers of the production, develop flow diagram,verify the flow diagram. Then completed the HACCP plan accroding to the seven principles including conducting a hazdrd analysis, determining the critical control points, establishing critical limits, establishing monitoring procedures, establishing corrective actions,establishing verification procedures, establishing record-keeping procedures. At last it implemented the HACCP system.This study verified the Chilled pork HACCP system through comparison of aerobic bacterial...