Develop And Practice On HACCP System Of Pork Roast Sausage

This paper analyzes the HACCP management system development and application based on research in the Sausage Sheng Chan, the establishment of pork roast sausage HACCP quality management system of the program, through hazard analysis, identification of critical control points, to take effective measures to key control, effective prevention and control of meat and other raw materials to finished products into the factory from the procurement process throughout the production process, the possibility of contamination by harmful substances, with prevention-oriented features.Working Group through the formation of HACCP in the production process before the Sausage overall hazard analysis (biological, chemical, physical harm), and determine sausage key control points, demonstration and determine the critical limits Sausage; the production process The Sausage in accordance with established procedures for critical control point monitoring real-time monitoring, and follow the corrective measures to be promptly correct deviations; in the latter part of the production process, in accordance with the verification procedures of the HACCP system verification, and maintain appropriate records of HACCP control.In this paper, the implementation problems encountered were discussed and the impacts that the establishment of HACCP system must have a solid foundation, there must be good practice for improving procedures, hygiene standard procedures; quality management is an unremittingly process, the establishment of system does not mean that is completed.