Study On The Application Of HACCP In Manufacturing Canned Luncheon Meat

The application for HACCP in the canned luncheon meat manufacturing was studied in this thesis,mainly by the workshop of Shanghai Maling Co.,Ltd.Based on the relative laws and regulation with regard to the canning industry,this thesis is to be a guideline for effectively controlling hygiene condition of environment and staffs during manufacturing when the premise plan for HACCP system is established.OPRP is also carried out as a tracking study.Each major sanitary standard comply with the requirements of OPRP which indicate OPRP has an effective impact on controlling hygiene of environment and staffs to make HACCP implement.The production flow chart was made according to the description of products combining with the actual condition of manufacturing.It is favorable for holding hazard analysis and determining the critical control point.CCP1 acceptance of empty can—controls the microbe contamination such as pathogen to keep air tightness of finished products.CCP2 metal detecting—controlling physical hazard CCP3 seaming—control the microbe contamination such as pathogen to keep air tightness of finished products.CCP4 sterilization—control accumulated microbiological hazards such as pathogen during the whole process to ensure the products to reach the requirements of commercial aseptic.Critical limit was determined HACCP plan to control the potential food sanitation. Biological hazards indicate HACCP is effective for controlling chemical hazards.The development of the HACCP plan conducts a follow-up study.The total number of bacteria,coliform bacteria, fungus yeast,heat-resistant bacteria,the bacteria test results met the requirements of the health indicators that the HACCP control the production of canned luncheon meat biological hazards Effectiveness.Detection of the production of canned luncheon meat product of arsenic,lead,tin, mercury,cadmium,zinc,nitrite the residue showed that the targets were qualified and that the HACCP control of canned luncheon meat production in the effectiveness of chemical hazards.