富硒猪肉脯生产中HACCP体系的建立

Establishment of HACCP System in Processing for Selenium-enriched Dried Pork Slice

对富硒猪肉脯生产过程中各个环节可能存在的潜在危害进行了分析,根据HACCP原理确定了相应的关键控制点(CCP)和关键限值,并制定了相应的预防措施,建立了监控方法,将加工过程中的危害风险降低到最低程度,从而最大限度的提高富硒猪肉脯的食用安全性。

Potential hazard impacts might exist in processing for selenium-enriched dried pork slice are analyzed in this paper. To minimize the risk from hazard,the critical control points（CCPs） are determined with restricting level,the precautionary measures and supervision methods are established according to the principle of the system of Hazard Analysis and Critical Control Point（HACCP）.