出口冻兔肉的安全卫生监控

Supervisory Safety and Hygienic Control for Export Frozen Rabbit Meat

利用HACCP原理,通过对冻兔肉加工过程的危害分析,确定关键控制点和关键限值,并对其进行控制。同时,建立加工过程的良好操作规范,从而提高出口冻兔肉的安全卫生质量。

Based on the principle of HACCP,analysis was carried out on the processing of export frozen rabbit meat.The critical control points (CCPs)were identified and the critical limits (CL)were also established to monitor the processing.Mean while,the related good manufacture procedure (GMP)was setting up to promote the safety and sanitary quality of the product.