Zhou Li  Ye, Yang Heng  Shan, Jiang Hai  Gang, 
    Application of HACCP System in the Production of Dried Beef,
    Journal of Animal and Veterinary Advances,
    Volume 11,Issue 20,
    2012,
    Pages 3855-3860,
    ISSN 1680-5593,
    javaa.2012.3855.3860,
    (https://makhillpublications.co/view-article.php?doi=javaa.2012.3855.3860)
    Abstract: The Hazard Analysis Critical Control Point (HACCP) System 
  was applied to the processes of dried beef. Raw material acceptance, dressing, 
  mincing, vacuum packing, high temperature sterilization, gradient cutting were 
  regarded as Critical Control Points (CCPs). To ensure the best processing parameter, 
  an effective method was established to monitor the dried beef security hazard, 
  most of the improvements focused on improving the process environment. There 
  was significant difference between the total number of bacterial colony (2x10<SUP>3</SUP> 
  cfu g<SUP>-1</SUP>) and coliform group (20 MPN 100 g<SUP>-1</SUP>). The excellent 
  sanitation environment, perfect food safety policy and the implementation of 
  the HACCP System are the crucial factors in dried beef processing.
    Keywords: Security hazard;bacterial colony;coliform group;environment;HACCP System