Abstract:To control the quality of iced fresh chicken supplied for Hongkong strictly, HACCP system was applied in analysis of remarkable harmful factors and key control point of production technology of iced fresh chicken. The results indicated that raw material (chicken) acceptance check, removal internal organs, detecting metal are key control points. The key parameters were epidemic disease of raw material which should not be checked up, pharmaceuticals residual are accord with the Standards of Pharmaceuticals Residual for Animals and Product supplied for Hongkong, Fe<Φ1.5mm and SUS<Φ2.5mm. Based on these, prevention and management measures were established.
