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| Application of HACCP in Processing of Pasteurized Ham |
| Huang Zhong-pei;Shen Shuang-gui |
| Hunan Biological & Electromechanical Polytechnic College,Chang sha 410127 |
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Abstract Analy zing potential hazards associated with processing of pasteurized meat products.Identifying critical control points in the meat production at which the potential hazard can be controlled or eliminated.Estabishing preventive measures with critical limits for each critical control point.Setting up procedures to monitor the critical control points and to verify that the system is working properly .
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2008, Vol. 22 
