畜禽肉品危害因子分析及屠宰环节控制

Hazard factors analysis and slaughter links control of livestock and poultry products

畜禽肉品质量安全事关人民健康,涉及养殖、屠宰加工、贮运、销售等诸多环节,其中屠宰加工环节对危害因子的控制尤为重要。危害因子主要有:病害肉,违禁物品、药物残留和有害元素,微生物污染,理化性污染。企业应根据相关的技术规范,制定一套质量安全管理制度或规程。结合自身的生产方式、工艺流程,分析和确定本企业生产过程中可能存在的安全风险危害关键控制点,建立风险点日常监控机制,及时发现和解决问题,降低产品质量安全风险。

The quality and safety of livestock and poultry products was related to people health,it involved breeding,slaughtering and processing,storage and transportation,sales and many links,and slaughtering and processing link which was especially important for the hazard factors control. The hazard factors mainly included diseased meat,forbidden objects,drug residue and harmful elements,microbial contamination and physical and chemical contamination. According to the relevant technical specifications,enterprise should formulate a set of quality safety management systems or regulations. Combined with production mode and technological process of itself,and security risk hazard critical control points which may exist in the production process was analyzed and determined,risk points daily monitoring mechanism was established to find and solve problems in time,and decrease the quality and safety risk of product.