【作者】 杨开红；

【导师】 梁宏德；

【作者基本信息】 河南农业大学 ， 预防兽医， 2008， 硕士

【摘要】 为保证食品生产的安全,在GMP、SSOP、ISO9000的基础上,世界各国广泛推广应用危害分析与关键控制点(HACCP)管理体系。近30年来,HACCP已经成为国际上共同认可和接受的食品安全保证体系,主要是对食品中微生物、化学和物理危害的安全进行控制。笔者是以×××生猪屠宰加工厂的生产实践为基础,结合其他食品生产单位的HACCP管理体系,查阅大量资料,建立起来的一整套系统的、科学的适用于生猪屠宰加工企业的HACCP管理体系。在HACCP的运用过程中,主要使用微生物标准,关键控制点监测用物理、化学及感官评估等方法来完成。该系统将安全保证的重点由传统的对最终产品的检验转移到对工艺过程及原料质量进行管制,避免了因批量生产不合格产品而造成的巨大损失。×××生猪屠宰加工厂长期与省内外肉制品企业合作,在生产实践中结合我国《食品企业通用卫生规范》(GB14881-1994)、《出口食品生产企业卫生要求》、《食品卫生法》、《猪屠宰与分割车间设计规范》等相关法律法规文件,制定了屠宰加工厂《良好操作规范(GMP)》、《卫生标准操作规范(SSOP)》等前提条件。并根据多年的生产实践制定了《标准操作规程(SSOP)》和《HACCP计划表》、《记录表格》等,在屠宰加工中建立了HACCP管理体系,保证了生产加工工艺在任何生产过程在失控情况下,所有重要或关键的环节能够得到有效控制,即在不符合安全要求的产品生产出来或销售出去之前就停止了生产行为,既能保证消费者食品安全、又降低企业生产成本。更多还原

【Abstract】 Hazard Analysis and Critical Control Point(shorted form is HACCP) which has been used in all the world is a preventive managing system which can ensure the safety and sanitation of the food during its production above GMP, SSOP and ISO9000. In the near thirty years, the mainly application of food to conform the potential hazard of chemistry,physics and biology has been acception by the world.This study founds a scientific and intact HACCP managing system combined a great deal literature with the production practice of ***swine corperation and other corperatons. The application of HACCP on the old and endless production has begun to the food processing,which can shortless the hazard ang amounte cost.***swine corperation constitutes GOOD MANAGEMENT OF PROCEDURE and SANITATION STANDARD OPERATION PROCEDURE of swine processing factory on the basis of long-tem production practice integrated with the related laws and regulations such asGENERAL SANITATION CRITERION OF FOOD FACTORY (GB14881-1994),SANITATION REGUIREMENTS FOR THE EXPORT FOOD MANUFACTURER and FOOD SANITATION CODE etc.Simultaneously it established SANITATION STANDARD OPERATION PROCEDURE(SSOP),HACCP SCHEDULE and RECORD FORM etc. Thereby the HACCP system has been esteblishedduring the swine procrssing.The application of HACCP can assure all the important and key taches can get the effective control when losing contro duiring anny production ,that is ,we can not only stop the production duly when the production fall short of the safety requirements,but also we can achieve both reducing the cost of production and the food safety of the pock consumer.更多还原