forrawmaterialsstorageworkers操作规程Operatio
procedure
1．收验检疫证、消毒证、检验报告或相关的证明资料。Checkthequara
ti
ecertificate，thedisi
fecti
gcertificateofthevehicletestreportorreleva
tcertificateofma
ufacturer2．感官检验：查看培根肉原料的色泽、鲜度等；I
spectbyse
seorga
checkthecolorfresh
essofthepork3．抽验原料重量是否符合要求，按5抽检并记录；Checkiftheweightoftheporkmeetsthesta
dardcheckperce
tage5a
drecord4．抽测产品温度：将温度计探插入袋中，待温度计稳定后读取数值并记录；Checkthetemperatureoftheproductspoketheprobeofthethermographi
tothebaga
dgetthestablereadi
gsa
drecord5．每批抽测5袋，检验脂肪厚度是否符合工艺要求。Check5bagsbatchseeifthethick
essofthefatmeetsthecraftrequireme
t6．填写《原料验收单》；Filli
“therawmaterialschecki
ga
daccepti
greport”7．储存在0℃库内，定时抽测产品温度；Keepi
the0℃storagechecktheproductstemperatureperiodically
CCP1CP03
8．先入先出。Followthepri
cipleof“firsti
firstout关键限值CL
每批原料均有来自非疫区的证明药残检验合格Eachbatchofrawmaterialscomesfromthe
o
epidemicdiseaseareaa
ditsdrugresiduesarequality
操作限值（OL）
1原料接收温度≤4℃Thetemperatureofacceptedrawmaterials≤4℃20℃库库温0±2℃
Thetemperatureof0℃storage0±2℃纠正措施Correctio
actio
不合格产品退货处理Rejecttheu
qualifiedproducts
20020701
4
f北京大发正大有限公司熟食加工厂HACCP体系HACCPSystemofBeiji
gDafaChiaTaiCoLtdFurtherProcessi
gPla
t
分发号版本：B
豚角煮标准操作程序
SOPFORCOOKEDPORKNO：SOP04项目预煮
Itemforesteami
g负责人：生区品管员、蒸煮工人Pri
cipalQCi
rawmaterialsprocessi
gareasteami
gworkers操作规程Operatio
Procedure
1．将培根原料用清水洗净后放入放有适量水的夹层锅Washtheporkwithclea
waterthe
puti
tothei
terli
i
gboilerwhichfilledwithwaterpreviously2．用夹层锅或蒸箱进行蒸煮，蒸煮温度在95100℃，蒸煮80分钟；Steamtheporkwithboilersorsteami
gboxsteami
gtemperatureisat95100℃steami
gtimeis80mi
utes
CP04
3．80分钟后，停止蒸煮，观察蒸后产品色泽，记录蒸煮的温度和时间；Stopsteami
gi
80mi
sobservethecoloroftheproductsrecordthetemperaturea
dtimeofsteami
g标准（sta
dard）：
蒸煮温度95100℃，蒸煮时间80分钟steami
gtemperatureisat95100℃steami
gtimeis80mi
utes
纠正措施Correctio
actio
温度未达到标准时，需重新蒸煮。Ifthetemperaturedid
’treachthesta
dardresteamit
20020701r