低温肉制品加工过程中的卫生质量控制研究

摘 要：随着人们生活水平的提高，人们对肉制品的卫生质量提出了更高的要求。低温肉制品在加工环节需要经过多道程序，往往会面临较多问题，因此需对低温肉制品加工期间的卫生质量进行有效控制。本文对低温肉制品中常见的卫生风险展开分析，并提出低温肉制品加工环节中卫生质量控制的策略。

关键词：低温肉制品;加工过程;卫生质量;控制策略

Study on Hygienic Quality Control in Low-Temperature Meat Products Processing

WU Yanhui

（China Certification & Inspection Group Henan Co.， Ltd.， Zhengzhou 450008， China）

Abstract： With the improvement of people’s living standards， people put forward higher requirements for the hygienic quality of meat products. Low temperature meat products need to go through multiple procedures in the processing link， and often face many problems. Therefore， it is necessary to effectively control the hygienic quality during the processing of low temperature meat products. This paper analyzes the common health risks in low-temperature meat products， and puts forward the strategies of health quality control in the processing of low-temperature meat products.

Keywords： low temperature meat products; processing process; hygienic quality; control policy

我国的肉制品在生产加工期间的食品防护及杀菌处理工作还不完善，有微生物污染的风险。（剩余4128字）