Application of HACCP in the production of canned corned beef

You first understand what HACCP is, the purpose and what things food companies do HACCP, and what changes have been made to the hardware, personnel, venues, and software of the enterprise after HACCP! Then you refine 1-2 of them to write**, it's much simpler!

I have a detailed pdf, but how do I send it to you?

Many people have already posted it on the Internet, so I won't post it anymore, and a detailed graduation project has been sent to your mailbox.

Apply the logical order of HACCP.

Formation of the HACCP Working Group.

1 Describe the product.

2. Determine the intended use.

3. Make a flowchart.

4. On-site verification flow chart.

5. List all potential hazards, conduct hazard analysis, and determine control measures.

6. Identify critical control points.

7. Establish critical limits for each critical control point.

8. Establish a monitoring system for each key point.

9. Establish corrective measures in case of possible deviations.

10 Establish corrective actions in case of possible deviations.

Establish a verification program.

11. Establish records and document archives.

Whether there are control measures is Q1

Modify steps, processes, or products No Yes.

Is the control of this step necessary for food safety?

No, it's not CCP

Stop* Whether the step is specifically for elimination or will.

Possible hazards reduced to an acceptable level?

Yes Q2 No identified hazards may produce more pollution than acceptable levels.

Or are these hazards likely to increase to unacceptable levels? Q3 Yes.

Not the CCP stops* later steps will eliminate the identified harm or will.

Are the hazards that could occur reduced to an acceptable level? No Q4

CCP No. Is it CCP

Stop** Proceed to the next hazard analysis.

Acceptable and unacceptable levels are determined based on a comprehensive identification of the CCPS of the HACCP.

Figure 3: HACCP worksheet example.

Product Description:

HACCP is a powerful system that can be used in a wide range of simple and complex operations. It is used to guarantee the safety of goods at all stages of food. When implementing HACCP, producers must not only check their products and production methods, but also apply HACCP to raw materials, up to the storage of finished products, and must also consider the sale stage, including the end of consumption.

The HACCP system can also be applied to new products or products. It is convenient to introduce HACCP and apply it to new products, new production methods or parts of processes. Since the universal principle of the HACCP concept is to use people, money, and material resources where they are most needed and useful.

This idea makes HACCP an ideal tool in many developing countries, where there is often a lack of human, financial and material resources. At present, HACCP is used in many industries, such as aquatic products, poultry meat, canned food, quick-frozen vegetables, fruit and vegetable juices, cosmetics, catering and other industries.

HACCP certification is applicable to all those who wish to establish and implement effective food safety management in the food chain.

regardless of the type, size, and products offered. This includes organizations that are directly involved in one or more links in the food chain (e.g., but not limited to, feed processors, crop growers, excipient producers, food producers, retailers, food service providers, catering services, organizations that provide cleaning, transportation, storage and distribution services) and organizations that are indirectly involved in the food chain (e.g., equipment, detergents, packaging).

materials and other food contact materials).

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HACCP system: critical control points for hazard analysis.

HACCP "Hazard Analysis and Critical Control Points" is a scientific, simple and practical preventive food safety control system, and is one of the most effective means of food safety self-control based on GMP (Good Manufacturing Practice) and SSOP (Sanitary Standard Operating Procedures).

HACCP is the Hazard Analysis Control Point, and HACCP is for applications in the food industry.

The principle of HACCP is to analyze raw materials, key production processes and human factors that affect product safety, determine the key links in the processing process, establish and improve monitoring procedures and standards, and take standardized corrective measures.

The HACCP system is an internationally recognized and accepted food safety assurance system, which mainly controls microbiological, chemical and physical hazards in food.

In the late 80s, the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) began to strongly recommend this food safety management system. Open.

The fields of the HACCP system include: drinking milk, cream, fermented milk, lactic acid bacteria drinks, cheese, raw noodles, tofu, fish and ham, egg products, salads, dehydrated vegetables, condiments, mayonnaise, lunch boxes, frozen shrimp, canned food, beef food, pastries, soft drinks, mechanically divided meat, salted and dried meat, frozen vegetables, honey, fruit juice, vegetable juice, animal feed, etc.

China's food and aquatic industry introduced the HACCP system earlier. In 2002, China officially launched the pilot work of accreditation of HACCP system certification bodies. In countries where the HACCP system is well promoted and applied, most of them are mandatory to implement the HACCP system.

HACCP mainly consists of 7 basic principles:

Principle 1: Conduct a hazard analysis.

Principle 2: Determine each critical control point.

Principle 3: Establish key limits.

Principle 4: Establish a system to monitor the control of critical control points.

Principle 5: Determine the corrective actions that should be taken when the monitoring results show that a particular critical control point is out of control.

Principle 6: Establish a certification process to verify that the HACCP system is operating effectively.

Principle 7: Establish a dossier of procedures and records relating to the above principles and applications.

HACCP stands for Hazard Analysis and Critical Control Points. Ensuring the safety of food in the process of production, processing, manufacturing, preparation and consumption is a scientific, reasonable and systematic method in hazard identification, evaluation and control. Identify potential hazards in the food production process and take appropriate control measures to prevent hazards.

By monitoring and controlling every step of the process, the probability of hazards is reduced.