【作者】 张孙现；

【导师】 陈绍军；

【作者基本信息】 福建农林大学 ， 农产品加工与贮藏， 2007， 硕士

【摘要】 ISO22000标准是由国际标准化组织(ISO)于2005年9月份正式出版颁布的。ISO22000标准包括HACCP体系的全部要求，并强调前提方案的重要性，因此，ISO22000食品安全管理体系的关键是HACCP体系和前提方案等控制措施形成的有效组合。本研究根据ISO22000标准的要求，并结合龙岩森宝企业的实际生产情况，所建立的一套较为科学的、完整的适用于规模化肉鸡屠宰企业的食品安全管理体系。通过全面的危害分析识别肉鸡屠宰生产存在的显著危害，确定了三个关键控制点：毛鸡验收、冷却消毒、金属探测，并确定了关键限值(CL)和预防措施；建立了HACCP计划，参照HACCP计划的管理模式建立操作性前提方案；通过HACCP计划和操作性前提方案的有效结合，将鸡肉产品的显著危害消除、预防或降低至可接受水平。对建立ISO22000食品安全管理体系的效果进行验证，测定了肉鸡屠宰生产线上员工的手、刀具、案板、传送带、屠宰过程中主要工序胴体表面、包装前的分割肉的菌落总数和大肠菌群两项微生物指标。结果表明车间的卫生状况得到良好的控制，微生物指标符合企业标准，包装前的分割肉的卫生指标符合国家和企业的标准，从而验证了ISO22000食品安全管理体系在肉鸡屠宰生产上的有效性。本研究侧重对危害分析与关键控制点(HACCP)和操作性前提方案的有效结合进行探讨，研究的结果为肉鸡屠宰企业建立ISO22000安全管理体系及其他学者进一步的研究提供了参考。更多还原

【Abstract】 The ISO22000 standard was published by International Organization for Standardization (ISO) in due form in September, 2005. The ISO22000 included all demands on HACCP system,and emphasized the importance of prerequisite program. Therefore the key to the ISO22000 food safety management systems was the effective combination of regulatory measures—HACCP system and prerequisite program, etc. This study founds a scientific and intact food safety management systems according to the ISO22000 standard , combined a great deal literature with the actual production practice of Longyan SENBAO broiler corporation. Meanwhile this system was suitable for the scale broiler plants. Through the comprehensive hazard analysis to the techniques flow of broiler processing, checking and accepting the growth broiler, pre-cooling & disinfection, and metal detecting were identified as critical control points(CCPs), the critical limits and the corresponding control measures were established; The HACCP plan and the operational prerequisite program were established, We would prevent or eliminate or reduce the hazard of he finished products to an acceptable level through the effective combination of HACCP system and operational prerequisite program.The effect of ISO22000 food safety management system was identified .The APC and Coli were detected on workers’ hands, the cutting tools, the cutting board , the conveyer belt at each working site of slaughtering line, on the surface of carcasses of the main working procedure,and different cuts before packaging. The results showed that the hygienic condition was under the good control, the microbial levels of cuts reached the national standard. Therefore it was effective to apply ISO22000 food safety management systems to broiler slaughtering and fabricating lines.This study emphasized on discussing the effective combination of HACCP and the operational prerequisite program. The result would provided references for the broiler slaughtering enterprise to establish the ISO22000 food safety management systems and other scholar’s further research.更多还原