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The HACCP System Establishment of Frozen Cooked Peeled and Deveined Crawfish Tailmeat Production Line

Author: YangAiPing
Tutor: LiXiangRui
School: Nanjing Agricultural College
Course: Preventive Veterinary Medicine
Keywords: HACCP critical control point frozen cooked peeled and deveined crawfish tailmeat Steaming
CLC: TS254
Type: Master's thesis
Year: 2006
Downloads: 242
Quote: 2
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The HACCP system is a preventive food security system of scientific, simple andpractical, it has tangible effect in the prevention and control possibly exist’s potentialhazard from the entire process of food material production, processes to storage ,transportation, sale and so on, reduce risk of maximum limit In this research the author hasconsulted the massive literature material and unifies the production practice of theYancheng Yaou seafood Co. Ltd , established a scientific and integrity HACCP systemsuitable for frozen cooked peeled and deveined crawfish tailmeat productionenterprise .Through carried on the comprehensive hazard analysis(HA) of frozen cookedpeeled and deveined crawfish tailmeat’s production line processing technical process,determined the potential physics, chemistry and biological harm in the production.Established the four critical control points (CCP) of raw material shrimp approval, steamedmachine, the ambient temperature and the timing control from after cooling to quick-freezetime period ,the metal surveys, and the critical limiting value (CL)of eliminate or reducethese harms.Through control these spots, the step or the process of to frozen cooked peeled anddeveined crawfish tailmeat production line, finally eliminate or reduce the might acceptlevel of the harm prevention to frozen cooked peeled and deveined crawfish tailmeatproducts.In the long-term production practice foundation of The Yancheng Yaou seafood Co.Ltd , unifies our country "Health Registration Registration Management Stipulation ofexport Food Production enterprise","Food Health Law", Rev3(1997) appendix "theHACCP System And Application Criterion" of international food statute book committee(CAC) issued, the American 21CFR Part123 laws and regulations (i.e. FDA "the aquaticproduct HACCP laws and regulations"), "Good Operation Parctice" (GMP) of EuropeanUnion 94/356/EC Committee resolution have formulated, "Sanitation Standard Operation Practice" (SSOP) and so on premise documents, unified the actual situation of the companyto formulate the HACCP system core document, stipulated the critical control point (CCP)’smonitoring, corrected error, confirmation and recording maintenance, establish the HACCPmanagement system in the production of frozen cooked peeled and deveined crawfishtailmeat.What HACCP involves is food security, but it is not the zero risk system. It is differentwith other quality control or the guarantee system.. This research has used "the processcontrol" idea, take processing process as the guidance completely, guarantee all importantor the key link can be under the active control in any production process out of controlsituation, Namely stopped the production behavior before product production or sold of notfit for food safe request . Thus it has achieved both can guarantee the consumer foodsecurity, and can reduce the enterprise production cost the goal.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Aquatic products processing industry
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