为保障扬州老鹅的质量与安全,应用危害分析及关键点控制(Hazard Analysis Critical Control Point,HACCP)体系原理对扬州老鹅工业化生产全过程进行危害分析,确定关键控制点及关键限值,并提出控制措施.经分析,确定扬州老鹅加工工艺的关键控制点为原辅料验收、卤水制作、煮制、真空包装、两次巴氏杀菌及人工灯检.通过构建扬州老鹅生产的HACCP体系,为企业保障扬州老鹅生产安全与产品质量提供参考依据.
The Application of HACCP System in the Industrial Production of Salted Goose in Yangzhou
In order to ensure the quality and safety of Salted Goose in Yangzhou,the principle of hazard analysis critical control point(HACCP)is applied to conduct a hazard analysis of the entire industrial production process of Salted Goose,determine the key control points and critical limits,and propose control measures.After analysis,it has been determined that the key control points for the processing technology of Salted Goose are raw material acceptance,brine production,cooking,vacuum packaging,first pasteurization,secondary pasteurization,and manual lamp inspection.By constructing the HACCP system for the production of Salted Goose,this provides a reference for enterprises to ensure the safety and product quality of Salted Goose.
Salted GooseHACCPhazard analysiscritical control pointfood safety
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