Pork Floss Production Process And The Establishment Of The Haccp System

HACCP is abbreviation of "Hazard Analysis Critical Control Point". It is a systemof defending hazards in food production and assuring food quality. It is widely appliedto ensure food safety in the world. It is the most effective measure to break the technicalbarriers to trade. Some traditional food factories in our country are difficult to developHACCP system, because they must keep their traditional technology. This articlestudied on the application of HACCP system in the processing of Chinese style porkfloss. Its experience may be helpful to applying the HACCP system to factories whichproduce the same kind of traditional production.The processing of pork floss was introduced in detail and the quality controlsystem was established on the basis of HACCP theory. Three critical control points suchas pork selecting, boils and fries were listed, and Critical Limits were established foreach critical control points in order to improve the quality of pork floss.