Dry Breezed Chicken Production Build And Implementation Of Haccp System In The Process Of Research

The HACCP system is currently one of the most effective, most scientific food safety management systems which are based on food safety prevention. The system has an obvious effect on the prevention and control of potential hazards that may exist in the production, processing of food raw materials, storage and marketing of products, the system also has an obvious effect on minimizing the risk, and it is the need of modern food safety production to accelerate the application of HACCP in the food industryThis study firstly analyzed the connotation, characteristics, and the implementation prerequisites of the HACCP system. Secondly, it formulated the preliminary steps of the HACCP plan by creating the HACCP team, describing products, drawing process flow diagrams. Thirdly, it established the HACCP plan for dry breezed chicken production and the implementation of the HACCP system by conducting a hazard analysis, determining the critical control points, establishing critical limits, establishing monitoring procedures, establishing corrective actions, establishing the verification procedures, establishing record-keeping procedures. Finally, it tested and verified the implementation situation of the HACCP system, it showed that after the implementation of the HACCP system, the total number of bacterial colonies and coliforms in instruments, the hands of workers, light chicken surface and dry breezed chicken were significantly lower (P<0.05), according to the sampling results from the product quality supervision department, the total number of bacterial colonies of the marketable dry breezed chicken was60cfu/g, and the total number of coliforms was20MPN/100g, which met the requirements of the GB2726-2005"Cooked meat hygiene standards" for Sauce braised pork and thus proved the effectiveness of the HACCP system in controlling the quality safety of dry breezed chicken.This study provided the template and basis of the HACCP system for dry breezed chicken processing enterprises, and provided a theoretical basis and reference for the further study of the application of the HACCP system in chicken processing industry.