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。
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, Fe〈Ф 1.5mm and SUS〈Ф2.5mm. Based on these, prevention and management measures were established.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第2期214-217,共4页
Modern Food Science and Technology
基金
广东温氏食品集团有限公司2010年重大项目资助
