Study On The Application Of HACCP System In Frozen Cooked Crawfish Tail Meat Processing

Hazard Analysis and Critical Control Point (HACCP) is a quality assurance system of ensuring food safety which is scientific, simple and practical in the international flourishing food industry in recent years. It has obtained obvious effects in the process of preventing and control food from raw materials production, processing, storage and marketing,especially, in the process it can drop risks to minimum. IT has been recognized by authoritative international organizations and multi-national food inspection department and has become a "green pass" of international free trade.The thesis has an analysis on the safety and sanitation of cooked crawfish tail meat processing,basing on the analysis of application of HACCP system in aquatic products, an analysis on the development of China's freshwater crawfish industry and the production practice of Xin Yang Hong Run Frozen Seafood Processing Company Ltd.Test results showed that:⑴raw materials shrimp, water samples of fishing areas and provision of chemical residue of cooked frozen crawfish tail have not been tested and the breeding waters can be used as safety fishing waters of raw shrimps;⑵The total number of bacteria of raw shrimps has detected ,its maximum is 2.7×10~8cfu /g, the minimum is 4.3×107cfu /g; the value of coli form bacteria is 7.2×10~4 ~ 3.8×10~5MPN /g; E.coli, salmonella and S.aureus have been detected, but for semi-finished products after being cooked,the total number of bacteria is only 1.74×10~4cfu/g, for finished products,the average value of bacteria count is only 6.12×10~2cfu/g, the value of coliform bacteria is less than 3 and have not found any pathogenic bacteria and the rate of sterilization is 99.99%;⑶In the process of processing, when raw shrimps have been cleaned ,the total number of bacteria has dropped, after being cooked, the total number of bacteria drop to minimum, values of coli form and S.aureus are less than 3, but in the following processes, S.aureus has an obvious increase, then it has decreased slightly in the process of freezing;⑷In the process of secondary pollution detection, we have found that S.aureus is a major secondary pollution bacteria, operators is the main secondary sources, water and dust particles in the air is a major media; and the experiment proved that in the workshop of stripping shrimp, if workers have been worked for six hours, the total number of bacteria and S.aureus will increase significantly in the workshop, then it need to be conducted a thorough disinfection and sterilization; coliform bacteria can be controlled within a healthy range.According to test results, its hazards analysis and the application of HACCP, the thesis has determined potential biological ,physical, chemical hazards in the processing of frozen cooked crawfish tail meat and has established three CCP, they are acceptance, cooking and metal detector of raw shrimp, and has respectively work out CL, and established HACCP schedule of it and provided monitoring, corrective measures, verification and record-keeping procedures of HACCP and has formed on-line quality control in the process of it and established management system of HACCP. which laid a foundation for company passing the HACCP system certification and sanitary registration of aquatic products export in the United States and the European Union.This study is an attempt in establishing aquatic products HACCP system and its practical applications. For other types of aquatic product processing, it has provided a useful reference in establishing HACCP system and has a positive guiding significance in the actual production and with the development of related technology, it need improve continuously.