The Research On The Establishment Of HACCP System In The Broiler Processing Factory

Hazard Analysis and Critical Control Point (shortened form is HACCP) is a preventive managing system which can ensure the safety and sanitation of the food during its production. And it is applied to the food industry widely by the world. This study founds a scientific and intact HACCP managing system combined a great deal literature with the production practice of Beijing HUADU Broiler Corporation. Meanwhile this system is the same with the scale broiler processing plants. By conducting a comprehensive hazard analysis to the techniques flow of broiler processing, post -mortem ,to confirm the potential hazard of chemistry, physics and biology, to establish five critical points (CCP) such as checking and accepting the growth broiler, quarantine after slaughter rinsing with high pressure, pre-cooling & disinfection, and metal detecting., and to establish the critical limits respectively to eliminate or reduce the hazard at the same time. We would prevent or eliminate or reduce the hazard of the finished products to an acceptable level through controlling the processes or points of the broiler processing.Beijing HUADU Broiler Corporation constitutes GOOD MANAGEMENT OF PROCEDURE and SANITATION STANDARD OPERATION PROCEDURE of Beijing HUADU Broiler Corporation broiler processing factory on the basis of long-term production practice integrated with the related laws and regulations such as GENERAL SANITATION CRITERION OF FOOD FACTORY (GB 14881-1994) , SANITATION REQUIREMENTS FOR THE EXPORT FOOD MANUFACTURER, FOOD SANITATION CODE, FRESH & FROZEN POULTRY PRODUCTS (GB 16869-2000) etc. Simultaneously it established SANITATION STANDARD OPERATION PROCEDURE (SSOP) , HACCP SCHEDULE and RECORD FORM etc. Thereby the HACCP system has been established during the broiler processing.HACCP that refers is the food safety. But it isn't a "0" risks system and is different from other quality control system or guarantee system. This study makes use of the "process control"idea and takes the production processing as direction entirely. And it can assure all the important and key taches get the effective control when losing control during any production, that is, we can stop the production duly when the production fall short of the safety requirements. Accordingly we can achieve both reducing the cost of production and the food safety of the chicken consumer.