摘要
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摘要
当前，我国肉制品消费不断升级，与之相应的需求也呈快速增长态势，与此同
时，随着食品安全问题引发的关注面越来越广，我国居民对肉制品质量方面的消费
要求也在提高。然而，目前肉类加工产业集中度还不高，尽管肉食品行业出于健康
发展的需要，非常注重行业之间的交流，如在肉食品加工行业上，开展技术交流活
动就非常多。这些交流活动除了促使行业获得快速发展之外，也引发一些安全质量
管理方面的问题，而这些问题的存在，显然不利于肉制品行业实现健康发展。基于
此，如何在熟肉制品的生产加工环节中，采取必要的保障措施，确保肉制品产品在
质量安全方面获得相应保障就显得尤为重要。从这个层面上来说，对构建熟肉制品
企业质量安全控制体系进行研究意义重大

本文主要对熟肉制品加工企业的食品安全管理体系进行研究。在具体研究上，
先对国内外的研究现状进行梳理及归类总结，同时，还对基本概念及理论进行阐
述，且在理论基础上对几种质量管理体系进行比较及分析，之后则结合HD公司质
量管理体系在实际中的运行现状，并立足于HACCP体系，着重探讨产品质量控制体
系框架的构建，为肉制品加工环节肉制品的质量安全提供保障。最后，对该企业
HACCP体系的实际运行效果进行分析及研究，提出改进措施及建议，以期能为肉制
品加工企业实现质量安全提供一定的借鉴作用

关键词: 质量安全；食品安全；肉制品；HACCP；质量管理体系燕山大学工商管理硕士学位论文
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Abstract
At present, China&39;s meat consumption upgrade, and the corresponding demand also
showed rapid growth, at the same time, with the food safety problems caused the attention
of more and more widely, the Chinese residents of meat consumption quality requirements
are enhanced. However, the meat processing industry concentration is not high, despite the
need for the healthy development of the industry, meat dish, attaches great importance to
exchanges between the industry, such as meat dish processing industry, to carry out
technical exchanges is very much. In addition to the rapid development of these activities
to promote the rapid development of the industry, but also lead to some problems in the
field of safety and quality management, and the existence of these problems, it is not
conducive to the healthy development of the meat industry. Based on this, it is particularly
important to take the necessary measures to ensure the quality and safety of meat products
in the production and processing of meat products. From this point of view, it is of great
significance to study the construction of quality and safety control system.
This paper mainly researches on meat processing enterprises of the food safety
management system, in specific research, firstly the research status at home and abroad to
sort out and summed up, at the same time, also expatiate on the summary of the basic
concepts and theories, and through comparison and analysis of several quality
management system on the basis of operation status after binding the HD company quality
management system in practice, and based on the HACCP system, this paper mainly
discusses the establishment of quality control system framework, so as to guarantee the
quality and safety of meat products processing of meat products. Finally, this paper
analyzes and studies the actual running effect of the enterprise HACCP system, in order to
provide some reference for the quality and safety of meat products processing enterprises.
Keywords: quality safety, food safety, meat products, HACCP, quality management
system目 录
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目 录
摘要........I
ABSTRACT..........II
第 1 章 绪 论.....1
1.1 研究背景及意义...1
1.1.1 研究背景........1
1.1.2 研究意义........2
1.2 国内外研究现状...3
1.2.1 国外研究现状.3
1.2.2 国内研究现状5
1.3 研究内容及方法...7
1.3.1 研究内容........7
1.3.2 研究方法........7
第 2 章 食品质量安全控制体系理论基础.........9
2.1 相关概念...9
2.1.1 食品相关概念9
2.1.2 肉与肉制品概念......10
2.1.3 食品质量安全控制体系简介..........10
2.2 HACCP (危害分析与关键控制点)控制体系.....12
2.2.1 HACCP 的起源及其发展 ....12
2.2.2 HACCP 体系基本原理 ........12
2.3.3 HACCP 体系特点 ....13
2.2.4 HACCP 体系与其他食品安全管理体系的比较 ....14
2.3 本章小结.14
第 3 章 HD 公司熟肉制品生产过程质量控制现状及存在问题分析16
3.1 HD 公司基本情况...........16
3.1.1 公司概况.......16
3.1.2 HD 公司肉制品终产品描述17
3.1.3 HD 公司加工流程分析........18
3.2 基于 5M1E 的现状分析.18
3.2.1 作业人员管理现状(人) .......19
3.2.2 设备管理现状(机) ...20
3.2.3 原辅料控制现状(料) ...........20
3.2.4 工艺方法控制现状(法) .......21燕山大学工商管理硕士学位论文
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3.2.5 污染物排放处理现状(环) ...21
3.2.6 检测方法控制现状(测) .......22
3.3 HD 公司加工过程中质量控制问题分析...........22
3.3.1 加工过程中重大环境问题分析......22
3.3.2 加工过程中重要危险源分析..........23
3.3.3 加工过程中重大环境、重要危险源的缺陷分析..23
3.4 本章小结....
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