出口热加工肉制品生产企业HACCP应用探讨-食品加工与安全专业论文.docxVIP

摘 要 随着目前国内和国际对食品安全的日益重视，HACCP 在食品安全控制方面的优 势日益显著。热加工肉制品生产作为食品行业的一大类产品，具有风险较高，安全卫 生控制要求严的特点，如何运用 HACCP 控制速冻热加工肉制品生产中所面临的风险， 科学有效的识别并控制 CCP 点，成为各生产企业面临的课题。 HACCP 本身就具备一定的灵活性，CCP 点的选择和生产企业的生产工艺、人员 素质、控制能力等诸多因素相关，本文在研究中，对上述影响因素不予考虑，只是通 过对一般热加工肉制品的常见加工工艺进行分析研究，找到可以通用的关键控制点， 及影响关键控制点控制效果的因素和应对方法，同时也对保证 HACCP 计划有效性的 SSOP 做了分析讨论，找到控制要点，结合实际分析应对措施。 通过分析和研究，得出对于一般热加工肉制品生产企业，HACCP 计划中设立的 三个关键控制点：原料验收、热加工、金属探测。并对各个关键控制点的监控方法和 影响监控效果的因素进行了研究，给出了相应的应对方法。同时还对保证 HACCP 实 施效果的 SSOP 八个方面的内容进行简要论述，并结合实际情况，对八个方面控制要 点进行了讨论，总结出 SSOP 每个方面的控制要点。 关键词：出口热加工肉制品、HACCP、CCP、SSOP Abstract With the people’s attention paied to the domestic and international food safety becomes seriously more and more, the advangtage of HACCP in food safety control have been remarkable increasingly. As one of large types of food industry, the thermal processing meat products have some obvious characteristics, such as with more higher risk, need more strictly health and safety control. How to use the HACCP control the risk during the handle processing of frozen heating meat products, and identify the CCP technically, control the CCP effectively, becomes a most important project to all the manufacturing enterprises. HACCP has certain flexibility itself, because the decisions about CCP relates to the production process, quality of personnel, operating capability and so on. In this thesis, the author haven’t consider the influence of such aspects mentioned upon, only analysed the general production process of thermal processing meat, to identify the universal CCPs, discover the effect factors of CCPs , and find out the effective coping methods. Meanwhile, the author have analysed the SSOP, which facilitated the effectiveness of HACCP, and finded out the key points and countermeasures under the actual circumstances. Through the analysis and research, for the establishment of HACCP in the thermal processing meat manufacturing enterprises with the general production process, the author considered that the CCPs includs raw ma