Study On Establishment Of HACCP System Of Pork Sausage

Hazard Analysis and Critical Control Point (HACCP) is a recent rise in international food industry to ensure food safety as a preventive quality assurance system. It is through the key to food processing to monitor the implementation of effective, thus the hazards of food safety and health to eliminate or reduce to safe levels.Traditional pork sausage company can not only use it to process More secure food.but also can use it to increase the confidence of consumer in food enterprises.Chapter I combined with actual production in Xianghe meat plant from Dongtai, the microbial, chemical, sensory and other indicators of the raw meat be detected; microbiological changes during processing; the bacterial content of environment, machinery, tools and hands; accessories microbial content; and salt and nitrite were measured uniformity.Survey found that health management system is not perfect, high bacterial content of instruments and the hands of workers. Therefore, sanitation standard operating procedures developed to control it.Through the hazard analysis to identify two processes are critical control points of the traditional pork sausage which are the raw meat and bake. Critical limit of E. coli in raw meat MPN≤1000/100g. Salmonella and Staphylococcus not detected, each batch of raw meat products must have a certificate and quarantine certificate;the critical limits of baking process is the gut body temperature which greater than or equal 55℃, oven internal temperature of 60℃.Also develop monitoring procedures, corrective measures, audit measures, documentation of conservation measures.In the second chapter, in accordance with the requirements of GMP, SSOP plan was developed; based on the established HACCP plan, track and analyze the plan which the impact of the scheme on the production and product quality in actual production process.The record shows that during October to December in 2009, raw meat, baking process have been well controlled and controlled effective.Raw meat, utensils and microbiological condition of workers in hand, the water and microorganisms in the fnished pork sausage products, and other indicators to be tested.The results show that various hazards in product process of pork sausage to be well control by HACCP.