The Establishment And Application Of HACCP For The Process Of Pig Slaughtering

With the development of social economy and the improvement of living standard,the consumers'demand for pork consumption has been increasing constantly.The demand for pork quality is also increasing day by day.Problems such as veterinary medicine residue and pesticide residue,microorganism,and heavy metal contamination,etc.Before and after the pig slaughtering are constantly concerned by the consumers.The whole processes including source of pigs,the slaughtering process,and the transport sales process need to be checked strictly in order to meet the needs of the consumers,make sure that the consumers can eat"quality-assured meat",and strive to guarantee that the people enjoy assured consumption of pork.HACCP is a control system that assures the quality of the meat product during the production process.Thus,the establishing of HACCP quality control system for pork has prominent practical significance.Thus paper took the pig slaughtering production as the example,established the HACCP management system for pig slaughtering processing,which includes the following contents:1.Based on the basic principles and relevant GB requirements of the HACCP system,took the pig slaughtering production as the research object;Proceeded the hazard analysis to each of the processing procedure,promoted the preventive measures,and established the monitoring program of key limit value and the key control point.The results showed that:The key control points of live pig slaughter include four processes,which are pig acceptance,head inspection,viscera inspection,carcass inspection and precooling process.2.Took the XX pig butchery of Xiamen as an example,established the HACCP system for pig slaughtering and implemented it in the practical production process of pig slaughtering,and studied the influences of the HACCP system on monitoring of the production process as well as on the quality of the meat product.The results showed that:By applying the HACCP system,the meat quality can be effectively guaranteed by controlling the pig acceptance,head inspection,viscera&carcass inspection and precooling process during the process of pig slaughtering processing procedure.3.During the operation of HACCP system,in order to guarantee the meat quality,corrective measures were put forward,product tracing and recalling programs were established,and the preventive plan of HACCP system was put forward.4.In order to verify the effect of HACCP system on pig slaughtering,using the indexes such as microorganism,sensory evaluation,physical and chemical measurements,etc.To evaluate the meat quality after applying the HACCP system.The results showed that:During the pig slaughtering,the water content of pork was less than 77%.The content of Volatile Basic Nitrogen was lower than 15 mg/100g;Cadmium-containing base was below 0.1 mg/kg;Lead-containing blue was less than 0.2 mg/kg;The minimum detection limit of chlortetracycline,Oxytetracycline and tetracycline in high performance liquid chromatograph within the scope of0.0005 mg/kg were not detected for any of the above substances;The sulfonamide content was less than 0.1 mg/kg;The detection results of clenbuterol,Kodoba Amine and salbutamol were negative,which were not detected.The total count of colonies was less than 1.0x10~6cfu/g;The Coliform group content is far below 1.0x10~4MPN/100g;Salmonella was not detected.The above experimental results all reached the national standard,which showed that the HACCP system can greatly reduce the physical,chemical and microbial hazards in the processing procedure of pig slaughtering.Through the hazard analysis and the studying of critical control point in the process of pig slaughtering processing procedure,the quality of meat products was ensured which guaranteed the edible safety of meat products.