Applification Of HACCP In Beef Slaughter

Introduces the basic theory about the hazard analysis critical control points, combined with the development of HACCP and abroad, in order to beef slaughter and processing process, for example, to slaughter cattle and chilled meat processing for the study, based on hazard analysis and critical control point system principle, combined with the actual production of beef slaughter and processing process in all aspects of possible hazards were analyzed to establish critical control points, critical limits, corrective measures and monitoring methods, agriculture and animal husbandry in Shanxi Luyuan Industrial development Co., Ltd. to build standardized HACCP quality management system, so as to effectively prevent or minimize the beef slaughter and processing hazards, ensure the quality of beef products [1]. Procurement of raw materials, preservation, production processes, product storage, transportation and other aspects of the product hazard analysis to identify critical control points and to develop appropriate monitoring procedures and corrective measures.