Application of HACCP in the Production of Vacuum-packed Braised Meat Rice Dumplings Wrapped in Reed Leaves

In order to break through the international trade barriers, based on the product characteristics of vacuum-packed braised meat rice dumplings wrapped in reed leaves, the acceptable level of food safety of raw materials and the process characteristics for the production technology of vacuum-packed braised meat rice dumplings. By using the methods of combining the critical control point decision tree and the hazard analysis worksheet, the identification analysis and judgment of hazard risk in the material acceptance link and the whole production process of vacuum-packed braised meat rice dumplings wrapped in reed leaves were carried out. The three critical control points, including metal detection, vacuum packaging and high temperature sterilization, were determined. And the HACCP system for the production of braised meat rice dumplings wrapped in reed leaves was constructed, which could effectively control the food safety risk in the whole production process of vacuum-packed braised meat rice dumplings wrapped in reed leaves. The research results have laid the foundation for the application of HACCP in the production of vacuum-packed braised meat rice dumplings wrapped in reed leaves, which could be used as the reference for relevant enterprises and researchers.