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\r申證單元名稱<\/span><\/span>\r<\/p>\r<\/td>\r

\r基本生產(chǎn)流程<\/span><\/span>\r<\/p>\r<\/td>\r

\r關(guān)鍵控制環(huán)節(jié)<\/span><\/span>\r<\/p>\r<\/td>\r

\r容易出現(xiàn)的質(zhì)量安全問題<\/span><\/span>\r<\/p>\r<\/td>\r<\/tr>\r<\/tbody>\r

\r腌臘肉制品<\/span><\/span>\r<\/p>\r<\/td>\r

\r選料<\/span>→修整<\/span>→配料<\/span>→腌制<\/span>→灌裝<\/span>→晾曬<\/span>→烘烤<\/span>→包裝<\/span><\/span><\/span>\r<\/p>\r

\r注：中國臘腸類、生香腸類<\/span>需經(jīng)灌裝工序。<\/span><\/span>\r<\/p>\r<\/td>\r

\r1.<\/span>原輔料質(zhì)量，<\/span><\/span>\r<\/p>\r

\r2.<\/span>加工過程的溫度控制,<\/span><\/span>\r<\/p>\r

\r3.<\/span>添加劑,<\/span><\/span>\r<\/p>\r

\r4.<\/span>產(chǎn)品包裝和貯運(yùn)<\/span><\/span>\r<\/p>\r<\/td>\r

\r食品添加劑超量，<\/span><\/span>\r<\/p>\r

\r產(chǎn)品氧化，酸敗及污染<\/span><\/span>\r<\/p>\r<\/td>\r<\/tr>\r

\r醬鹵肉制品<\/span><\/span>\r<\/p>\r<\/td>\r

\r選料<\/span>→修整<\/span>→配料<\/span>→煮制<\/span>→（炒松<\/span>→烘干<\/span>→）冷卻<\/span>→包裝<\/span><\/span><\/span>\r<\/p>\r

\r注：肉松類需經(jīng)炒松、擦松、跳松和揀松工序；肉干類需經(jīng)烘干工序；肉糕、肉凍等需經(jīng)成型工序。油炸肉類需油炸工序。<\/span><\/span><\/span>\r<\/p>\r<\/td>\r

\r1<\/span>．原輔<\/span>料質(zhì)量，<\/span><\/span>\r<\/p>\r

\r2.<\/span>添加劑，<\/span><\/span>\r<\/p>\r

\r3.<\/span>熱加工溫度和時間，<\/span><\/span>\r<\/p>\r

\r4.<\/span>產(chǎn)品包裝和貯運(yùn)<\/span><\/span>\r<\/p>\r<\/td>\r

\r食品添加劑超量及微生物污染。<\/span><\/span>\r<\/p>\r<\/td>\r<\/tr>\r

\r熏燒烤肉制品<\/span><\/span>\r<\/p>\r<\/td>\r

\r選料<\/span>→修整<\/span>→配料<\/span>→腌制<\/span>→熏烤<\/span>→冷卻<\/span>→包裝<\/span> <\/span><\/span>\r<\/p>\r<\/td>\r

\r1<\/span>．原輔<\/span>料質(zhì)量，2.<\/span>添加劑，3.<\/span>熱加工溫度和時間，4.<\/span>產(chǎn)品包裝和貯運(yùn)<\/span><\/span>\r<\/p>\r<\/td>\r

\r食品添加劑超量、苯并（a<\/span>）芘及微生物污染。<\/span><\/span>\r<\/p>\r<\/td>\r<\/tr>\r

\r熏煮香腸火腿制品<\/span><\/span>\r<\/p>\r<\/td>\r

\r選料<\/span>→修整<\/span>→配料<\/span>→腌制<\/span>→灌裝（或成型）<\/span>→熏烤<\/span>→蒸煮<\/span>→冷卻<\/span>→包裝 <\/span><\/span><\/span>\r<\/p>\r

\r <\/span>\r<\/p>\r<\/td>\r

\r1<\/span>．原輔料質(zhì)量，2.<\/span>添加劑，3.<\/span>熱加工溫度和時間，4.<\/span>產(chǎn)品包裝和貯運(yùn)<\/span><\/span>\r<\/p>\r<\/td>\r

\r食品添加劑超量及微生物污染。<\/span><\/span>\r<\/p>\r<\/td>\r<\/tr>\r

\r發(fā)酵肉制品<\/span><\/span>\r<\/p>\r<\/td>\r

\r選料→修整→配料→腌制→灌裝（或成型）→發(fā)酵→晾掛→包裝<\/span><\/span>\r<\/p>\r

\r<\/span>\r<\/p>\r<\/td>\r

\r1<\/span>．原輔料質(zhì)量，2.<\/span>添加劑，3.<\/span>發(fā)酵溫度和時間，4.<\/span>產(chǎn)品包裝和貯運(yùn)<\/span><\/span>\r<\/p>\r<\/td>\r

\r食品添加劑超量及微生物污染。<\/span><\/span>\r<\/p>\r<\/td>\r<\/tr>\r<\/tbody>\r<\/table>\r<\/p><\/div>