Research Article | OPEN ACCESS
Formulation and Implementation of Meat Product HACCP Plan Based on FMEA
Wang Xiaochuan and Lu Qiang
China University of Mining and Technology, Beijing 100083, China
Advance Journal of Food Science and Technology 2015 8:579-583
Received: August 31, 2014 | Accepted: October 29, 2014 | Published: March 15, 2015
Abstract
Dedicated to preventing and reducing safety problems of meat products, we integrate Failure Mode and Effect Analysis (FMEA) method into Hazard Analysis Critical Control Point (HACCP) system and through analyzing the potential failure mode and the risk priority number of meat products, we determine the critical control points in the whole supply chain so that we formulate HACCP plan of meat products that has provided a method or basis and ideological references to other food safety problems.
Keywords:
Failure Modes and Effect Analysis (FMEA), Hazard Analysis Critical Control Point (HACCP), meat products,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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