肉羊屠宰加工阶段溯源指标优化

Optimization of traceability index in sheep slaughter-process phase

肉羊屠宰加工阶段涉及多个加工工序,任何一个工序出现问题都必然危害羊肉的质量安全,而基于电子标签容量和成本的考虑,对所记录的大量溯源信息应进行逻辑分析和重要性筛选。本文在系统分析中国肉羊屠宰加工过程存在的安全隐患的基础上,依据HACCP、GAP原理,参照国内外现有的肉类食品安全生产标准、法规和规范,筛选出肉羊屠宰加工阶段的过程溯源指标体系和安全溯源指标体系,为实施羊肉质量安全追溯提供参考和依据。

Sheep slaughter-process phase involves many processing procedures, any procedure that has problems are bound to endanger the quality and safety of mutton, while the RFID capacity and cost considered, the traceability index should be logical analyzed and screened. The process traceability index and the food safety traceability index in sheep slaughter-process phase were selected and determined based on the systematical investigation and analysis of the hidden danger,combining with the principle of GAP and HACCP,and referring to the regulations, standards and guidelines related to meat safety. The results provided reference for mutton traceability.