Research On The Administration Of Meat Product

With the continuous improvement of people’s living standards today.Food consumption has been transformed into the pursuit of quality from the original number of pursuit. People are increasingly demanding a high level of quality, therefore food safety issues continue to be the focus of media attention and hotspot issues. However, in recent years,food poisoning incidents often hit the newspapers, Especially, add non-food substances and abuse food additives frequently in the process of p roducing meat product, which seriously harm the health and life safety of the masses. The Chinese government has issued lots of documents to develop appropriate management measures and management practices, in order to further strengthen the supervision of meat and other food safety. But the impact of government regulation did not meet expectations. It has great practical significance to research on protecting the quality and safety of meat products.This paper studies on the model of meat administration in the current context, and proposed ways to improve the level of administration. First, this paper focuses on meat regulatory model, including the historical evolution of the regulatory model of Chinese meat products, advantages and disadvantages of the current mode of regulation of meat products in China. Secondly, this paper has a research on the basis of comparison of Chinese and foreign meat regulatory model. After that this paper proposes improved methods, including improvements to the regulatory mechanism defects and improvements of the direction of two aspects of backward technology. Finally, this paper gives detailed application of the HACCP system in meat regulatory to Shuanghui ham as an example. The specific process is as follows:assembling HACCP team, describing product, constructing flow diagram, confirming flow diagram, SSOP, conducting hazard analysis, determining CCPs, establish critical limits for each CCP, establish a monitoring system for CCPS, personnel training, establishing corrective action plan, establishing verification procedure and establish documentation.This paper provides a practical safety supervision pattern and supervision system for the quality safety supervision for the meat product.