Research On HACCP System For Western Style Sausage Production

HACCP, or Hazard Analysis Critical Control Point, is a precautionary quality assurance system developed to ensure food safety, which is more and more popular in food business worldwide. It is nowadays the most effective and globely recognized management mechanism to safeguard food safty and sanitation.HACCP system makes analyses on raw material and variety factors concerning product safety in processing stages, highlights the critical points in production steps,establishes and improves the monitoring procedure and standard, takes effective correct means, thus prevents, eliminates or reduces the hazard to some degree acceptable to customers to make sure food suppliers can serve more risk-free products.Henan Shineway Group is a mass enterprise focused on meat processing and they insist on "The quality is never petit and the safety is second to none". So HACCP is extremely important. The system will act as not only gurantee for food safety, but also foundation of software for fast development of the company.This essay is concerned with exploring and establishing the HACCP system for western style sausage production. The idea is based on real life practice of the First Workshop of Henan Shuanghui Investment and Development Co., Ltd., and in accordance with the Seven Principle of HACCP.The system application test got an ideal outcome, through hazard analysis in process steps, critical control points establishing, corresponding critical and operational thresholds setting and monitoring procedure and correct mechanism building. All of the work was on the base of Good Manufacturing Practice (GMP) and Sanitary Standard Operation Procedure (SSOP).This experiment found a better way to prevent flawed products and improve product quality, with the end goal achieved to boost economic efficiency and social benefits.There are some research fields in this article:1. According to the Seven Principle of HACCP and entire processing procedure, with the help of hazard analysis, critical points and monitoring protcle establishing, the critical control points regarding western style sausage making were:Raw Material Receits, Cooking, Metal Detecting and the Second Sterilization.2. With the HACCP in practice, the data collected from the First Workshop of Henan Shuanghui Investment and Development Co., Ltd. showed that all stages of raw material receits, cooking, metal detecting and second sterilization had been much well-controlled. Moreover, the thermostatic effects of the products were obviously improved after the application of HACCP system. The Package swelling rates of crisp skin sausage and Wiener sausage were decreased 76.5% and 62.1%, respectively. Additionally, the goods rejected rate of crisp skin sausage, Wiener sausage, cheese sausage, honey sausage and black pepper sausage were decreased 57.1%,48.4%,56.5%,54% and 43.2%, respectively.3. Using the "Crisp Skin Sausage" as the first product to monitor via HACCP and then spreading to other sausages, together with general hazard analyses, this essay explored the general critical control points in making sausages.Throuth above researches, the author of this article tested key points in western style sausage making, established HACCP system in the First Workshop of Henan Shuanghui Investment and Development Co., Ltd., made system feasibility verification in real life production and successfully set the HACCP example in sausage business, thus reduced product flaws and goods rejection.The working procedure to establish HACCP system in western style sausage making discussed in this article can be used for reference for other meat product processing and other processors.