Establishment of HACCP System on the Swine Slaughter Line

Abstract

Abstract: The establishment of HACCP system on the suine slaughter line was studied in this paper. The microlial inspections of main procedures, facilities and workers on swine slaughter line were conducted and a large number of references were consulted. Five critical control points were determined, which were hog holding, inspection, stunning, bleeding, chilling and cutting. The completed HACCP system was finally established.

Key words: HACCP system , Swine , Slaughter line , Cutting

XU Xing-Lian, DUAN Jing-Yun, ZHOU Guang-Hong, ZHANG Jian-Hao, JI Wei. Establishment of HACCP System on the Swine Slaughter Line[J]. FOOD SCIENCE, 2002, 23(1): 154-157.

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Establishment of HACCP System on the Swine Slaughter Line

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