HACCP在火腿罐头生产中的应用

Application of HACCP System in the Producing of Canned Ham

在对火腿罐头生产各环节微生物污染危害进行系统分析的基础上,确立易发生食品安全问题的环节,应用HACCP体系进行危害鉴定评估,确定相应的关键控制点(CCP),建立与CCP相对应的微生物污染预防措施。

Through the analysis of microbial contamination hazard in all producing sectors of canned ham to confirm the most vulnerable ones, carrying out the hazard-identificated assessment on every sector and measure in the canned ham producing by means of HACCP system, accordingly to determine the appropriate critical control points （CCP） as well as establish measures corresponding to the CCP to prevent microbial pollution.