摘要
危害分析及关键控制点(HACCP)是预防性食品安全控制体系,根据HACCP的基本原理,基于物理性、化学性及生物性三个视域对霍寿黑毛有机猪生产工序各个环节实施潜在危害分析,探寻到环境卫生、饲料和添加剂、疫苗和保健用药、饮水、公共卫生和生物安全等5个方面为关键控制点,确定其关键限值;建立关键控制点的监控、纠偏措施、验证程序和相应控制记录,形成完善的HACCP计划,初步建立霍寿黑毛有机猪生产的HACCP质量管理体系,有助于预防危害发生,推动农业生态文明建设。
HACCP is a preventive food safety management system, based on the basic principle of HACCP, through the analysis of the hazard in the whole production process, each link of HuoShou black hair organic pigs, which included the harm of chemistry, physics and biology, to determine the links of hygiene, feed and additive, vaccines and health care drugs, drinking water, public health and biological safety as the critical control points, And to establish critical control points monitoring, corrective measures, verification procedure and the corre- sponding control records, it is helpful to form perfect HACCP plan, which not only could prevent damage from happening, but also could promote the construction of agricultural ecological civilization.
出处
《安徽科技学院学报》
2014年第6期113-117,共5页
Journal of Anhui Science and Technology University
基金
国家肉品质量安全控制工程技术研究中心开放基金(M2012K05)
六安职业技术学院教科研项目(2013yjjyxm17)
关键词
有机猪生产
危害分析及关键控制点(HACCP)
生态文明
Organic pigs production
Hazard analysis and critical control point （HACCP）
Ecological civilization
