三峡库区肉羊屠宰加工企业HACCP管理模式的建立

作为控制食品安全的一种手段,很多国家和地区已经实施了HACCP体系,对羊肉生产过程中的各个环节可能存在的潜在危害进行了生物的、化学的、物理的分析,根据HACCP原理确定相应的关键控制点(CCP)和关键限值,并制定了相应的预防措施,建立了监控方法,将生产过程中的危害因素降低到最低程度,从而最大限度提高羊肉的食用安全性,旨在促进库区肉羊屠宰加工产业的发展。

Establishment of HACCP Management in the Sheep Slaughtering Enterprise in Three Gorges Reservoir Area

As a means of controlling food safety,many countries and regions have implemented a HACCP system,this paper analyzes potential hazards including the biological,chemical and physical hazards that may exist in all aspects of mutton production.Based on HACCP principles,the appropriate critical control point(CCP) and critical limits are determined. Meanwhile,the corresponding preventive measures and monitoring method are made out.In that,risk factors in the production process are to minimize,and the edible safety of mutton is improved in maximum,in order to promote the development of sheep slaughter and processing industry in Three Gorges Reservoir Area.