The Study On Quality Control In K Company’s Meat Product Processing

In recent years, continuously happened food safety affairs such as abuse of food additives of lean meat powder, beef extract and the45-day-fast-grown chickens in KFC and Mcdonald’s, which threat the people’s lives and health have been triggering the alarm of quality safety in our society and all the meat industry. The quality safety of meat product is closely related to each person, and has been focused on by all walks of our society.Nowadays, the meat processing company’s survival and development should be based on safety and quality guarantee. This is the only way to yield the biggest benefits. Only by ensuring, evaluating and controlling all the safety hazards in all the processing, and taking preventive measures, have the qualified products been produced, thus, the consumers’safety and health have been ensured.The author has been working in the field of food safety standardization for many years, which offer the author a good opportunity to visit some related food supervision functions and companies and gather lots of first hand materials. So started from the study on quality control in K company’s meat product processing, this paper conducted study on quality safety by analyzing all links of employee, materials management, production management, packing, holding, labeling and traceability. Using the methods of5M1E, HACCP, and applying some tools of statistical analysis tables, control chart, flow chart, cause and effect diagrams, the paper is aimed to control the quality safety risk in processing, which is maneuverable, and is easy to ensure the meat processing company’s control on quality safety.