HACCP在冷却分割猪肉生产中的应用

HACCP system of chilling pork

运用HACCP系统工作原理对冷却猪肉生产及流通过程中微生物污染状况进行研究,确定了生产过程的关键控制点,经研究认为,在冷却分割猪肉生产与流通过程中,优良的屠宰卫生状况、设施设备条件、环境因素及操作人员的清洁是保证产品质量的前提,完善有效的冷却链是确保产品安全卫生的关键。

The first step is to check up the contamination of microorganism during processing and distributing of chilling pork. According to HACCP system principle, the second step is to establish the effective control system for chilling pork sanitation and quality. The result shows that excellent sanitation environment, and perfect cooling system is the key of chilling pork production.