The Establishment Of HACCP Model And Application In The Process During The Beef Of Yanbian Slaughtering

The safety of the meat and meat products is facing more and more severe test as people begin to focus on their own health in a higher level. The livestock slaughter and processing is the body of the cattle through the blood-letting, the disintegration of a series of processing the carcass or meat processed into the final process, and it's the first step in microbial contamination. Thus, establish a good safety prevention system in slaughter and processing is a necessary measures to ensure the quality of our beef of Yanbian. At present, most of the abattoirs slaughtered slaughtering operations is not specifications enough in the Yanbian area, the role of stress in the animals were relatively large, the operations affected the quality of meat-and meat products seriously;and the systems of slaughterhouse health are inadequate, It's difficult to guarantee the safety of meat and meat products. The paper conducted a survey and analysis of microbiological research about hygiene conditions of the slaughterhouse in Changbaishan Ben Fu Halal meat industry in Longjing, Jilin Province and set a complete and suitable quality management model for the enterprise GMP (Good Manufacturing Practice),SSOP (sanitation standard operating procedure),HACCP (Hazard Analysis and Critical Control Point)and achieved good results. Through the creation of HACCP guidelines and models in Changbaishan Ben Fu Halal meat industry, improved the hygiene quality of the beef in their enterprise, standardized the slaughter and processing sectors further, provide a reference for quality management model development in slaughterhouse of Yanbian. The major findings are as follows:1.GMP model:use the GB/T20551-2006《livestock and poultry slaughtering HACCP application of norms》Appendix B Good Manufacturing Practice requirements as the main frame of reference, combined with Cnangbaishan Ben Fu Halal meat industry in Longjing s actual situation; and developed appropriate GMP operation model for the slaughterhouse.2. SSOP operation model:In order to achieve GMP, we should control the slaughter and processing in the following 11 aspects:including the slaughter of all processes, the safety and sanitation of processing water, the hygiene of the food contact surfaces, staff themselves, to prevent cross-contamination, hand cleaning and disinfection, to prevent the pollutants, the marking, storage and use of toxic compounds, employee health and hygiene, the elimination of the rodent and insect, the hygiene of environmental. After the concrete implementation, the hygiene situation of the slaughterhouse greatly improved.3. HACCP guidelines and model-building:Through the investigation and study of microorganisms, identification and verification of the slaughter steps, the hazard analysis of the slaughtering process, determined the CCP:the slaughter and slaughter, post-mortem inspection, metal detection, and determined its CCP's threshold, monitoring procedures, corrective measures.4.The survey of microbiological status:The results show that the total number of oxtail colonies significantly decreased after the implementation of HACCP (P< 0.05) in the workers hands in the assassination of bleeding, the assassination of bleeding knives, the slaughter, the wall of slaughter, the walls split, the mechanical peeling,-splitting and a half, cutting oxtail. The coliform significantly decreased after the implementation of HACCP (P<0.05) in the workers hands of assassination of bleeding, the assassination of bleeding knives, the clothing workers of assassination of bleeding, the clothing workers of the hoof to the head-worker, walls slaughter, splitting and a half, cutting oxtail, carcass dressing and weighing.