Study On Application Of Quality-Safety Control System In The Process Of Producing Sausage

Basing on the principles and methods of HACCP,a quality -safety control system on the process of producing sausage had been established within two years. Firstly, investigation on sanitary quality of sausage samples from market were carried out , then inspections on sanitary status of each links on the production line of sausage were conducted,including mensuration of the sensory, microbial and chemical index of raw flesh; mensuration of microbial changes on the process of production , mensuration of bacterium amounts of environment, equipments, tools and hands of workers. Inspection results on sausage products From different manufacturers in luoyang market show that general qualification rate of physical and chemical index reaches 76%,and 85.7%for enterpriases with famous brand, 53.3%for non brand factories.As for specific physical and chemical index,qualification rate of water content,acidity, and nitrite residue reaches 90%,78.0%,and80.0%respectively. Inspection results on microbial index show that total bacterial number ranges from 4.5×103～7.3×10~5cfu/g, bacterial number of large intestine ranges from 0—500 MPN/100g. General qualification rate varies from season to season.On that basis, By means of thorough hazard analysis on the whole process, critical control points (CCPs) and their critical limits values were founded, which are listed as follows:⑴acceptance check of material pork&casing for sausages(having"three certificate": quarantine certificate,drug residual certificate,ban-drug free certificate);⑵addition of nitrite(CLfor nitrite dose≤0.10g/kg,5min for mixing time;⑶baking(temperature 48℃—55℃, time 53h—68h);⑷metal residual probing(iron:Φ≦0.8mm, non- iron metal:Φ≦1.2mm). Monitoring, corrective measures of each CCPS on sausage production was established. Finally, the whole HACCP system was founded. The preliminary conducting of the HACCP system has been proved to be effective on preventing and controlling the contamination of the whole process of production from raw materials to completion of sausage products. The safety and quality of sausage products can be guaranteed by the HACCP system effectively。...