The Application Of Hazard Analysis And Critical Control Point (HACCP) System In The Swine Processing Factory

Hazard Analysis and Critical Control Point(shorted form is HACCP) which has been used in all the world is a preventive managing system which can ensure the safety and sanitation of the food during its production above GMP, SSOP and ISO9000. In the near thirty years, the mainly application of food to conform the potential hazard of chemistry,physics and biology has been acception by the world.This study founds a scientific and intact HACCP managing system combined a great deal literature with the production practice of ***swine corperation and other corperatons. The application of HACCP on the old and endless production has begun to the food processing,which can shortless the hazard ang amounte cost.***swine corperation constitutes GOOD MANAGEMENT OF PROCEDURE and SANITATION STANDARD OPERATION PROCEDURE of swine processing factory on the basis of long-tem production practice integrated with the related laws and regulations such asGENERAL SANITATION CRITERION OF FOOD FACTORY (GB14881-1994),SANITATION REGUIREMENTS FOR THE EXPORT FOOD MANUFACTURER and FOOD SANITATION CODE etc.Simultaneously it established SANITATION STANDARD OPERATION PROCEDURE(SSOP),HACCP SCHEDULE and RECORD FORM etc. Thereby the HACCP system has been esteblishedduring the swine procrssing.The application of HACCP can assure all the important and key taches can get the effective control when losing contro duiring anny production ,that is ,we can not only stop the production duly when the production fall short of the safety requirements,but also we can achieve both reducing the cost of production and the food safety of the pock consumer.