摘要：Hazard Analysis Critical Control Points (HACCP) program is a control system to ensure safety food production for consume safety as a means of identifying and controlling likely hazards in the food production process, and the application of HACCP program in meat industry has been increasing. Implementation of HACCP program in meat processing plants is an important issue to provide safety meat and mea products which have limited shelf-life and have potential public health risk if exposed to inappropriate processing or handling. HACCP approach is particularly intended to prevent microbiological hazards and problems before they occur.
