haccp在卤肉制品加工中的应用研究—以万州区明海卤业为例
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在对万州卤肉类制品生产企业进行卫生学调查的基础上，选取万州区明海卤 业公司，采用 HACCP 体系的方法和原理进行研究，通过对卤肉原料的选取、加工 及其后期产品包装运输全中各步骤的危害分析，确定加工全过程中的关键控制点 以及采取相应的关键控制措施。通过实施 HACCP 体系后，将卤肉制品危害降低到 了消费者可接受水平，确保卤肉制品的食品质量与安全控制得到提高。
Upon implementation and perfection of HACCP system, the qualities of pot-stewed are stably qualitied. Product qualification ratio were much higher than that
Master
Application of HACCP System in Pot-stewed Meat Industries
—represented by Ming Hai Luye in Wanzhou
Candidate：Zhang Yang Supervisor：Le Tao Professor Major：Food Processing and Security College：College of Life Science
随机抽检万州区卤肉个体加工户或销售户产品，分析亚硝酸盐等添加剂含量 和微生物污染指标，抽检结果发现万州城区卤肉中细菌污染和亚硝酸盐等添加剂 超标的情况严重，部分产品中大肠菌群及菌落总数超标严重。个别产品检出沙门 氏菌，金黄色葡萄球菌，志贺氏菌等致病菌，部分产品中违规添加亚硝酸盐、柠 檬黄、日落黄及胭脂红等添加剂。
1.3 研究内容 ................................................................................................................................... 6
2 万州区明海卤业卤肉制品加工中 HACCP 管理模式的运用.............. 8
探讨了 HACCP 体系体系在应用过程中人员培训、规范体系管理、内部沟通等 管理制度，进一步完善 HACCP 体系的推广应用。
通过 HACCP 体系的建立、实施和不断完善，卤肉制品的卫生状况稳定合格， 与实施 HACCP 体系前对比，产品合格率显著提高，质量与安全得到有效控制，本 研究对预防因卤肉引起的食品安全事故具有重要的意义。
2.1 万州区卤制品企业调查情况 ................................................................................................... 8 2.2 HACCP 施行的相关措施 ....................................................................................................... 10
Based on a survey was conducted in Wanzhou Pot-stewed meat production industries, taking MH Luye as an example, we have introduced HACCP system into processing. Based on the principle of HACCP system, a detailed study of the pot-stewed meat product from raw materials selection, processing and packing was performed. The research presented the key control points and their respective control measures. Upon implementation of HACCP system, food safety of pot-stewed meat got great improvement.
We have discussed the improvement of personnel training mechanism, standardization of the management system documentation, enhancement of internal communication, to further improve the popuHACCP system.
1.2 HACCP 的研究现状................................................................................................................. 2 1.2.1 HACCP 的起源、发展及原则 ........................................................................................... 2 1.2.2 HCAAP 的推广与应用....................................................................................................... 4 1.2.3 HACCP 体系在国内卤肉制品中的应用 ........................................................................... 5
关键词：卤肉，质量控制，危害分析，关键控制点
I
重庆师范大学硕士学位论文
英文摘要
Application of HACCP System in Pot-stewed Meat Industries
—represented by Ming Hai Luye in Wanzhou
ABSTRACT
Pot-stewed meat, Chinese traditional meat products, suffer from some food safety problems owing to its lacking of standardization in processing and preservation technology. We took Wanzhou Ming Hai (MH) Luye as an example, trying to establish a hazard analysis and critical control point (HACCP) system, to evaluate the analysis of hazards in meat processing. And we adopted effective control systems for the prevention of food safety, to improve the food safety of meat products in Wanzhou District.
Key words：Pot-stewed meat, Quality control, Hazard analysis, Critical control point
III
重庆师范大学硕士学位论文
目录
目录
摘 要 ....................................................................................................... I ABSTRACT ................................................................................................ II 1 绪论 ........................................................................................................... 1
1.1 卤肉制品企业发展现状 ........................................................................................................... 1 1.1.1 卤肉制品的食品安全隐患 ................................................................................................ 1
II
重庆师范大学硕士学位论文
英文摘要
before implementation of HACCP system. Therefore quality and safety of pot-stewed meat had been effectively controlled. This study showed important significance in prevention of food safety accidents in pot-stewed industries.
Chongqing Normal University
Apr，2016
重庆师范大学硕士学位论文
中文摘要
HACCP 在卤肉制品加工中的应用研究
—以万州区明海卤业为例
摘要
卤肉制品作为我国传统肉制品，由于生产工艺和加工保鲜技术的不规范，致 使产品卫生安全品质难以保证。本文以万州区明海卤业为研究对象，对其在卤肉 制品加工生产过程中的采用 HACCP 体系，对可能存在于卤肉制品加工环节中的危 害进行评估，进而采取有效控制的预防性的食品安全控制体系，提高万州区卤肉 制品的食品安全。
硕士研究生：张洋 指导教师：乐涛 教 授 学科专业：食品加工与安全 所在学院：重庆师范大学生命科学学院
重庆师范大学
2016 年 4 月
A Thesis Submitted to Chongqing Normal University in Partial Fulfillment of the Requirements for the Degree of
在对万州卤肉类制品生产企业进行卫生学调查的基础上选取万州区明海卤业公司采用haccp体系的方法和原理进行研究通过对卤肉原料的选取加工及其后期产品包装运输全中各步骤的危害分析确定加工全过程中的关键控制点以及采取相应的关键控制措施
重庆师范大学硕士学位论文
HACCP 在卤肉制品加工中的应用研究 —以万州区明海卤业为例
We have investigated the sanitary conditions of pot-stewed meat product in Wanzhou randomly, including the content of additives and microorganism index. We found that pot-stewed meat was infected by bacteria seriously and the amount of addition of some additives was higher than the limits. Among them, escherichia coli and total numbers of colony were much higher than the identification standard in some products. Salmonella, Staphylococcus aureus, Shigella were detected in some sale points. The amounts of nitrite, lemon yellow, sunset yellow and carmine were detected also to be above standard in some sales.
Upon implementation and perfection of HACCP system, the qualities of pot-stewed are stably qualitied. Product qualification ratio were much higher than that
Master
Application of HACCP System in Pot-stewed Meat Industries
—represented by Ming Hai Luye in Wanzhou
Candidate：Zhang Yang Supervisor：Le Tao Professor Major：Food Processing and Security College：College of Life Science
随机抽检万州区卤肉个体加工户或销售户产品，分析亚硝酸盐等添加剂含量 和微生物污染指标，抽检结果发现万州城区卤肉中细菌污染和亚硝酸盐等添加剂 超标的情况严重，部分产品中大肠菌群及菌落总数超标严重。个别产品检出沙门 氏菌，金黄色葡萄球菌，志贺氏菌等致病菌，部分产品中违规添加亚硝酸盐、柠 檬黄、日落黄及胭脂红等添加剂。
1.3 研究内容 ................................................................................................................................... 6
2 万州区明海卤业卤肉制品加工中 HACCP 管理模式的运用.............. 8
探讨了 HACCP 体系体系在应用过程中人员培训、规范体系管理、内部沟通等 管理制度，进一步完善 HACCP 体系的推广应用。
通过 HACCP 体系的建立、实施和不断完善，卤肉制品的卫生状况稳定合格， 与实施 HACCP 体系前对比，产品合格率显著提高，质量与安全得到有效控制，本 研究对预防因卤肉引起的食品安全事故具有重要的意义。
2.1 万州区卤制品企业调查情况 ................................................................................................... 8 2.2 HACCP 施行的相关措施 ....................................................................................................... 10
Based on a survey was conducted in Wanzhou Pot-stewed meat production industries, taking MH Luye as an example, we have introduced HACCP system into processing. Based on the principle of HACCP system, a detailed study of the pot-stewed meat product from raw materials selection, processing and packing was performed. The research presented the key control points and their respective control measures. Upon implementation of HACCP system, food safety of pot-stewed meat got great improvement.
We have discussed the improvement of personnel training mechanism, standardization of the management system documentation, enhancement of internal communication, to further improve the popuHACCP system.
1.2 HACCP 的研究现状................................................................................................................. 2 1.2.1 HACCP 的起源、发展及原则 ........................................................................................... 2 1.2.2 HCAAP 的推广与应用....................................................................................................... 4 1.2.3 HACCP 体系在国内卤肉制品中的应用 ........................................................................... 5
关键词：卤肉，质量控制，危害分析，关键控制点
I
重庆师范大学硕士学位论文
英文摘要
Application of HACCP System in Pot-stewed Meat Industries
—represented by Ming Hai Luye in Wanzhou
ABSTRACT
Pot-stewed meat, Chinese traditional meat products, suffer from some food safety problems owing to its lacking of standardization in processing and preservation technology. We took Wanzhou Ming Hai (MH) Luye as an example, trying to establish a hazard analysis and critical control point (HACCP) system, to evaluate the analysis of hazards in meat processing. And we adopted effective control systems for the prevention of food safety, to improve the food safety of meat products in Wanzhou District.
Key words：Pot-stewed meat, Quality control, Hazard analysis, Critical control point
III
重庆师范大学硕士学位论文
目录
目录
摘 要 ....................................................................................................... I ABSTRACT ................................................................................................ II 1 绪论 ........................................................................................................... 1
1.1 卤肉制品企业发展现状 ........................................................................................................... 1 1.1.1 卤肉制品的食品安全隐患 ................................................................................................ 1
II
重庆师范大学硕士学位论文
英文摘要
before implementation of HACCP system. Therefore quality and safety of pot-stewed meat had been effectively controlled. This study showed important significance in prevention of food safety accidents in pot-stewed industries.
Chongqing Normal University
Apr，2016
重庆师范大学硕士学位论文
中文摘要
HACCP 在卤肉制品加工中的应用研究
—以万州区明海卤业为例
摘要
卤肉制品作为我国传统肉制品，由于生产工艺和加工保鲜技术的不规范，致 使产品卫生安全品质难以保证。本文以万州区明海卤业为研究对象，对其在卤肉 制品加工生产过程中的采用 HACCP 体系，对可能存在于卤肉制品加工环节中的危 害进行评估，进而采取有效控制的预防性的食品安全控制体系，提高万州区卤肉 制品的食品安全。
硕士研究生：张洋 指导教师：乐涛 教 授 学科专业：食品加工与安全 所在学院：重庆师范大学生命科学学院
重庆师范大学
2016 年 4 月
A Thesis Submitted to Chongqing Normal University in Partial Fulfillment of the Requirements for the Degree of
在对万州卤肉类制品生产企业进行卫生学调查的基础上选取万州区明海卤业公司采用haccp体系的方法和原理进行研究通过对卤肉原料的选取加工及其后期产品包装运输全中各步骤的危害分析确定加工全过程中的关键控制点以及采取相应的关键控制措施
重庆师范大学硕士学位论文
HACCP 在卤肉制品加工中的应用研究 —以万州区明海卤业为例
We have investigated the sanitary conditions of pot-stewed meat product in Wanzhou randomly, including the content of additives and microorganism index. We found that pot-stewed meat was infected by bacteria seriously and the amount of addition of some additives was higher than the limits. Among them, escherichia coli and total numbers of colony were much higher than the identification standard in some products. Salmonella, Staphylococcus aureus, Shigella were detected in some sale points. The amounts of nitrite, lemon yellow, sunset yellow and carmine were detected also to be above standard in some sales.