摘要
为有效提高羊肉加工生产中的质量安全水平,提升产品竞争力。根据HACCP原理对羊肉生产加工过程中的各个环节可能存在的危害进行分析,确立关键控制点、关键限值、监控方法及纠偏措施。通过HACCP的建立与实施,降低了羊肉生产加工中的危害,缩短了成品的生产周期,提高了成品合格率与利润率。
According to the principles of hazard analysis and critical control points （ HACCP）, aim of this study was to analyze potential hazards in each mutton slaughter procedure, identify critical control points, critical limits, monitor methods and corrective measures, and to effectively improve quality safety level in mutton processing production and promote product competitive ability. Through the establishment and implementation of HACCP, harm in the mutton production processing was reduced, the production cy-cle was shorter, and product quality and profit margin were improved.
出处
《肉类工业》
2013年第1期26-33,共8页
Meat Industry
基金
新疆肉用牛羊标准化生产技术示范(200731135-3)
新疆荒漠干旱绿洲草原区"生产生态生活"保障技术集成与示范(2012BAD13B03)
