摘 要：本文从潮汕卤肉制品加工前、加工中、加工后3个环节进行危害分析，利用HACCP体系原理对生产过程中的危害因素进行分析评估，确定了4个关键控制点，分别为选料、卤汤调配、煮制和灭菌，并建立相应的纠偏措施、监控措施和验证程序。

    关键词：潮汕卤肉制品;危害分析及关键控制点;应用

    Study on HACCP System Application of Chaoshan Marinated Meat Products

    ZHENG Xiaohong

    (College of Geographical Science and Tourism · Chaocai College， Hanshan Normal University， Chaozhou 521041， China)

    Abstract： In this paper， the hazard analysis is carried out from the three links of Chaoshan brine meat products before， during and after processing. The hazard factors in the production process are analyzed and evaluated by using the principle of HACCP system， and four critical control point are determined， namely material selection ......