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| Application of HACCP in Pasteurized Meat Products |
| LI Baozhen |
| Pengcheng Food Branch of Beijing Shunxin Agricultural Co.,Ltd.Beijing 101300 |
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Abstract The protential problems which might exist in pasteurized meat products processing were analysed.To minimize the hazard during the production and improve the safety of pasteurized meat products to maximum extend the corresponding CCPs and control limits were determined as well as the precautionary measures and supervision methods were established according to the principle of the HACCP(system of Hazard Analysis and Critical Control Point).
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2009, Vol. 23 
