回锅肉生产中HACCP体系的建立

Establishment of HACCP system in the production of twice-cooked pork

回锅肉是川菜之首,也是一种烹调猪肉的传统菜式,其特点是口味独特,色泽红亮,肥而不腻。HACCP系统以预防为主的特点而被认为是迄今最科学、有效的食品安全系统。对回锅肉生产过程进行危害分析,确定了关键控制点,并制定了HACCP工作计划表,建立回锅肉生产的HACCP管理体系。

The twice - cooked pork was the head of Sichuan cuisine, and it was a kind of traditional cuisine of cooking pork, which was characterized by special taste, light red color, fat but not greasy. The characteristics of HACCP system were prevention first and it was considered as the most scientific and effective food safety system as yet. The hazard analysis was conducted in production process of twice -cooked pork, the critical control point was determined, HACCP work schedule was made, and HACCP management system of twice - cooked pork production was established.