Research On Application Of HACCP Management System On Jianou's Pressed Duck

Jianou's pressed duck as local food, it has been popular in early Qing dynasty. With the new version of the "food safety law" the promulgation and implementation of law and consumers on the quality of Jianou's pressed duck and requirements are greatly improved. In order to improve the quality of Jianou's pressed duck, Jianou's pressed duck industrialization production specification, according to the basic principle and application of HACCP, combined with the actual production situation of Jianou Zongzheng Food Co. Ltd., set up a more scientific and reasonable in Jianou's pressed duck production enterprises HACCP quality management system. Through the hazard analysis (HA) is a significant hazard identification of Jianou's pressed duck in the process of production and processing, established 4 key control points (CPP):raw meat inspection, baking, vacuum packing and sterilization, and to determine the critical limit (CL) and preventive measures, the maximum will significantly harm Jianou's pressed duck products to eliminate to prevent or reduce to an acceptable level.First of all, discusses the establishment of SSOP in Jianou and GMP in duck production and strict implementation of water, personnel, operations and other procedures in environmental health standards, the establishment of human resources, equipment and process control specification. In second, Jianou's pressed duck products in the establishment of HACCP system, in the process, risk control, supervision procedures, verification procedures were implemented. Third, to verify the implementation of HACCP food safety management system of Jianou's pressed duck production results show that the health status of Jianou's pressed duck get good control. The total number of colonies of the raw duck body before and after the implementation of HACCP system is reduced from 6.12 lgcfu/g to 5.26 Igcfu/g, a decline of about 20%; coliform group by 1830 MPN/100g for 850 MPN/100g, a decline of more than 50%, duck products total bacterial count and coliform bacteria as a more efficient control indicators in line with national standards, which proves effective HACCP food safety management system in the production of Jianou's pressed duck.This paper focuses on the Jianou's pressed duck receiving raw materials, production technology, production equipment, production management, hazard analysis and critical control point analysis, the operational prerequisite program, the research results help to improve the Jianou's pressed duck product quality, enhance market competitiveness, but also provide a reference for the Jianou's pressed duck enterprises to establish HACCP quality management system.