Establishment And Practice Of HACCP System On Swine Feed Process

The dissertation has illustrated the seven procedures of HACCP system: hazard analysis, identify critical control points, establishing critical limits, critical control points monitoring, corrective actions, record-keeping procedures and verification procedures. A brief introduction of. the research progress and implement of HACCP system in domestic and other countries is also presented. It is extremely emphasized the significance of establishment HACCP system in feed industry to assure the feed safety at the present circumstance.First, the significant hazards involved in feed processing were analyzed from biological, chemical and physical aspects. The physical hazards in the feed are not reasonably likely to occur and cause less harm, so it would not be considered as significant risk. The significant chemical hazards were poisonous metal elements, pesticide residues, dioxin, forbidden feed additives and antibiotic residues. The significant microorganism hazards were Salmonella and Escherichia pollution.Second, GMP and SSOP is the precondition to establish HACCP system. According to the rules of food and drug GMP principles, the SSOP of feed processing can be separated to eight steps: feed formula, constructions and facilities, ingredients reception, storage and transfer, equipments operating and maintaining, sanitation and pests controlling, manufacturing control, production tracing and recalling.As the result, A model of HACCP system was established in swine feed processing in Haixin feed company in Fujian. Four procedures were identified as the critical control points. They were ingredient reception, feed formula, additive weighing and feed pelleting, respectively.