21 214-217 食品安全跟检测 4 haccp体系在供港冰鲜鸡加工中的运用.pdfVIP

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.2 HACCP体系在供港冰鲜鸡加工中的运用 1 1,2 1 姜石红 ，杨锡 ，陈秋红 （1.广东温氏佳润食品有限公司，广东云浮 547000 ）（2.广东温氏食品集团有限公司，广东云浮 547000 ） 摘要：为更好地控制供港冰鲜鸡的质量，运用HACCP体系分析冰鲜鸡生产工艺中的显著危害因素和关键控制点，结果表 明原料（毛鸡）验收、拉内脏、金属探测为关键控制点。关键参数为：原料疫病不得检出，药物残留符合 《供港动物及产品药 物残留要求标准》，Fe ＜Φ1.5 mm 、SUS ＜Φ2.5 mm 。并据此建立了相应的预防和控制措施。 关键词：HACCP；供港冰鲜鸡；质量控制 文章篇号：1673-9078(2012)2-214-217 Application of HACCP System in Production of Iced Fresh Chicken Supplied for Hongkong 1 2 1 JIANG Shi-hong , YANG Xi-hong , CHEN Qiu-hong (1.Guangdong Wens Caren Foodstuffs Co., Ltd, Yunfu 547000, China) (2.Guangdong Wens Foodstuffs group Co., Ltd, Yunfu 547000, China) Abstract: To control the quality of iced fresh chicken supplied for Hongkong strictly, HACCP system was applied in analysis of remarkable harmful factors and key control point of production technology of iced fresh chicken. The results indicated that raw material (chicken) acceptance check, removal internal organs, detecting metal are key control points. The key parameters were epidemic disease of raw material which should not be checked up, pharmaceuticals residual are accord with the Standards of Pharmaceuticals Residual for Animals and Product supplied for Hongkong, FeΦ1.5mm and SUSΦ2.5mm. Based on these, prevention and management measures were established. Key words: HACCP; iced fresh chicken; quality control 214 HACCP即危害分析与关键控制点，HACC 运输等过程都存在较多的生物、化学和物理危