HACCP体系在冷却分割猪肉生产中的应用

47HACCP漯河食品职业学院河南漯河462300探讨了HACCP原理在冷却分割猪肉生产及安全控制中的实施和应用通过对冷却分割猪肉生产过程的危害分析,确定了生猪收购电击昏冷却冲洗分割包装冷藏运输等8个关键控制点并根据HACCP原理,分别制定了各个关键控制点的关键限值和监控措施结果表明,通过在冷却分割猪肉中实施HACCP体系,可以有效的将危害降低到可接受水平,从而确保肉的品质与安全HACCP冷却猪肉危害分割ApplicationofHACCPsysteminchilledporkcutsproductionAbstractHACCPsystemisapreventionsystemofqualitycontro.lInthispapertheapplicationofHACCPsysteminsanitaryqualitycontrolofchilledporkcutswasdiscussed.Byanalyzingthehazardfactorsinprocessingofchilledpork,thecriticalcontrolpointsincludingtheacquisitionoflivepigs,electricstun,cooling,washing,parting,packaging,refrigerationandtransportation,weredeterminedandtheHACCPplanwasestablished.TheresultsshowedthatthehazardscouldbereducedtoacceptablelevelandthemeatproductsafetyandhygienecouldbeeffectivelyensuredbytheapplicationofHACCPsysteminchilledporkcutsproduction.KeywordsHACCP;chilledpork;hazard;Segmentation,(),()24h-1~7,,,,,,,,,[1],[2~4],,HACCP,,,,,[5],,HACCP,1()2,201011355MEATINDUSTRY质量!卫生!标准!安全48,[6]HACCP,2.1生猪收储,,;,;,,,,,,,2.2冷却,,24h0~4,20h,0~4,,-241.5~5h,18~20,-2~7,,16~24h,0~42.3分割剔骨7,1h,,4,,,2.4包装,,2.5冷藏,,0~42.6运输7,2.7销售0~4,,,11B:C:P:,,,,,,B:C:P:,SSOP,,2mL/LB:C:P:,,70~90V,0.5~1.0A,1~3sB:C:P:,SSOP30s,5cm,6min,60~68,MEATINDUSTRY201011355质量!卫生!标准!安全491B:C:P:,,,B:C:P:B:C:P:B:C:P:,,B:C:P:,,B:C:P:,,,B:C:P:B:C:P:,B:C:P:,B:C:P:B:C:P:B:C:P:SSOP,:B-,C-,P-3HACCP,8,HACCP,HACCP,2201011355MEATINDUSTRY质量!卫生!标准!安全502HACCPCCP;,,,235;,,1,70~90V,0.5~1.0A,1~3s,,1,250.05~0.3mg/L,,1,1-24,∀1h,1∀7,∀1h,,∀12,50%O2+25%CO2+25%N2;35%,60,,,0~5,4d,,0~7,6h14HACCP,HACCP,8,,1.[J].,2001,22(1)84~852,,.[J].,2009,(10)307~3113,,.[J].,2009,(18)99~1014,.[J].,2009,(6)31-365.[M].:,2007.(收稿日期2010-09-13)MEATINDUSTRY201011355质量!卫生!标准!安全