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HACCP漯河职业技术学院462000,,HACCP,,HACCPTheapplicationofHACCPduringtheprocessofsausageAbstractInordertoguaranteethequalityofsausages,theHACCPwasappliedtoanalyzethecriticalpoints,andtoestablishthemethodsbyinvestigatingthepotentialdanger,whichmightexistinhamsausageprocess.Thesausagesecu-ritycanbeensuredwithHACCP.KeywordsHACCPsausageapplication(WTO),,,,,HACCP,,,,,,,,,,,1111必备条件,HACCP,,HACCP,,,,112组建HACCP实施小组HACCPHAC-CP,,,,,,,,2(1)211危害分析的方法(1),,(2):,,,,(),(3),,,,HACCP212火腿肠生产工艺流程yyyyyyyyyyy213对火腿肠的危害分析及关键控制点的确定21311原辅料的选择,15肉类工业MeatIndustry200610306,,CCP21312解冻,,24h,,,,CCP21313原料肉整理,,21314绞碎,10e,,,,,3~5e,,21315腌制,,,5~10min,,,,,,,24h,80%,,0~4e,85%~90%21316斩拌10e,,2~5min,,10e,5~8min,,21317灌肠,,,,,21318蒸煮杀菌,103/g10/g,,(CCP)3HACCP,,,311关键限值的确定和对CCP的监控31111原料肉选择CCP,,,1CCP::::,:::()16肉类工业MeatIndustry20061030631112原料肉解冻CCP24h0~4e,,,,31113腌制CCP,,10e,,,,,,31114斩拌CCP,,10e5~8min,31115产品杀菌CCP,45g60g75g120e40min,135g200g120e30min,40g60g70g115e30min,135g200g115e40min31116卫生管理CCP,,(0104g/m2)4ml,,,110~200mg/kg,,4h,,,1%~4%,,,,312建立监控程序,,(2)2HACCPCCP¹º0~4e10e215%10e120e30»¼½¾¿,ÀCCPCCPCCPCCPCCPCCPÁHACCPHACCPHACCP4411建立纠偏行动程序CCP,,412对各个CCP点的验证,,CCP17肉类工业MeatIndustry2006103065HACCP,CCP6HACCP,HACCP,,CCP,HACCP,1,.(HACCP).:,2000.2,,.HACCP.,2003,(1):35~373,..:,2000.4..,2001,(6):165.HACCP.,2001,(2):46,,..:,1999.(收稿日期2006-04-11)新疆农业大学食品科学学院乌鲁木齐830052Briefintroductionoftheprocessingtechnologyofstir-friedchickenwithbigdishofXin-JiangmuslimcharacteristicfoodAbstractTheoriginal,theprocessingtechnologyandthedevelopmentalsituationofMuslimcharacteristicstir-friedchickenwithbigdishwerebrieflyintroducedinthispaper.KeywordsXin-Jiangmuslimcharacteristicfoodstir-friedchickenwithbigdish,[1],,,,,,115~2kg,,,,,,3~4,30~40,,,,[2]1[1,2,3]yy()y(,)yy2211主料,115~2kg,()212辅料[2,3]500g,200g,500g,50g(25),100g,40g,50g,3g,3g,100g,100g,100g,60ml,200ml(60ml),100ml,2g,3311白条鸡和辅料切块18肉类工业MeatIndustry200610306