HACCP体系在生猪屠宰中的应用.doc

河南科技学院新科学院 2014届本科毕业论文 HACCP体系在生猪屠宰中的应用  HACCP体系在生猪屠宰中的应用 摘要 猪肉的安全生产关系国计民生，在我国猪肉生产的安全控制不仅是十分必要的，而且形势非常严峻。本文应用HACCP体系的基本原理和方法依据生猪屠宰生产工艺的特点，对生猪屠宰的主要生产步骤进行了危害分析，主要包括各个步骤的生物性、化学性以及物理性危害。根据确定生产工艺中的关键控制点的决策树，确定了候宰检验，麻电击昏，刺杀放血，浸烫，冷却分割等五个工序为关键控制点。最后根据确定的五个关键控制点建立了相应的HACCP体系计划。通过HACCP体系在生猪屠宰生产加工中的应用实施，有效地稳定和提高了生猪屠宰的质量管理水平，从而将其生产过程中的各个步骤的危害程度降到了可以接受的水平，达到了预期的效果，最终保证了肉产品的质量安全，进一步满足了消费者的要求，刺激消费者购买产品的欲望，真正地适应了市场的需要，提高了猪肉在市场中的占有份额。 关键词：HACCP，危害分析，关键控制点  Application of HACCP system in the pig slaughtering Abstract Safety of pork related to our national economy and the people’s livelihood，in China，safety control to pork production was not only quite necessary ,but also very serious. This paper applies the basic principles and methods of HACCP system and the characteristics of live pig slaughter production process, finish the production of live pig slaughter of hazard analysis, mainly including the various steps of the biological, chemical and physical hazards. Five critical control points were determined, which were holding, inspection, stunning, bleeding, chilling and cutting. Finally, according to the critical control point establish HACCP system plan, HACCP system monitoring system, corrective actions and verification method. Through applying HACCP system in the production of live pig slaughter, effective stabilities and improve live pig slaughter quality management level, which will be an acceptable level, achieve the expected results, ensure the quality and safety of the final product of the pork, further meet the consumer demand, stimulate consumer buy products of desire, and meet the market needs. Keywords: HACCP , Hazard analysis ,Critical Control Point  目录 引言 1 1 生猪屠宰的工艺流程 1 2 生产过程的危害分析 1 2·1 微生物危害 1 2·2 化学性危害 2 2·3 物理性危害 2 3 确定关键控制点 7 3·1 候宰检验 9 3·2 麻电击晕 9 3·3 刺杀放血 9 3·4 浸烫 9 3·5 冷却分割 9 4 制定HACCP计划表 9 4·1 建立关键控制限值 9 4·1·1 候宰检验 10 4·1·2 麻电击晕 10 4·1·3 刺杀放血 10 4·1·4 浸烫 10 4·1·5 冷却分割 10 4·2 建立关键控制点的监控 10 4·3 建立纠正措施 10 4·4 建立有效记录档案系统 10 4·5 建立审核