Pork processing full-chain traceability information visualization method based on RFID and two-dimensional code

Abstract

The invention provides a pork processing full-chain traceability information visualization method based on RFID and a two-dimensional code, and the method comprises the steps: firstly, setting a key control point under the guidance of an HACCP system, and determining possible hazard links in a pork traceability whole process; secondly, an image acquisition device is used, the electronic tag is used as a traceability information carrier, and traceability picture information is written into a storage area of the electronic tag; finally, paper two-dimensional codes are adopted for marking information of pork at all parts after pork segmentation, and consumers inquire pork traceability information by scanning the two-dimensional codes. According to the method, the HACCP system is used as guidance, the harm in the whole process is analyzed, key control points are set, and links which are prone to problems in the live pig product production process are determined. For the links, pictures of field operation are shot and stored in the traceability system, so that the authenticity and the accuracy of traceability information are improved, and the credibility of consumers on pork quality is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of pork traceability, and particularly to a method for visualizing the whole-chain traceability information of pork processing based on RFID and two-dimensional codes. Background Art

[0002] With the development of the economy and the improvement of living standards, people's pursuit of food quality has become stronger, especially the attention to the quality and safety of nutritious livestock products is extremely high. In recent years, many livestock product quality and safety incidents such as avian influenza, mad cow disease, and swine fever have raged around the world, causing serious harm and threats to human life safety. China is a large country in the production and consumption of pork, and the quality and safety of live pigs and pork products are related to the vital interests of the people. RFID (Radio Frequency Identification) is an automatic identification technology. This technology establishes a terminal information tracking system from the source production of the pig industry chain to the consumer's table and a traceable system from the end product to the source through the Internet, with the advantages of informatization, automation, convenience, and source traceability.

[0003] At present, the construction of the traceability system in China's livestock product industry is still in its initial stage. Applying RFID technology to the livestock product safety traceability system can not only record and track information on the production, processing, transportation, etc. of livestock products, enabling consumers to understand the entire life cycle of the products and increasing the traceability of the products, but also monitor and manage information such as the production environment, feeding management, pesticides and veterinary drugs used in livestock products, which helps to improve the quality and safety of the products. In addition, consumers can query the traceability information to understand the production process and source of the products, increasing their trust in the products.

[0004] China's pork traceability is developing from the single-link traceability and paper-based traceability stage to the whole-life-cycle traceability and informatization traceability direction, but there are still problems such as monotonous traceability information, difficulty in ensuring the authenticity of traceability information, and low traceability efficiency. In the context that it is becoming increasingly difficult for consumers to directly connect with producers nowadays, for a complete traceability information, in addition to having as detailed a record of the links as possible, the accuracy of the information is more important. The complexity of the production chain and supply chain makes it increasingly difficult for consumers to obtain the safety information of end products, but behind the frequent problems is the falsification of traceability information or lax supervision. The establishment of a traceability system is the publicly promoted path to food safety, but the prerequisite is that all records are true. Therefore, the increase of traceability pictures is proposed as an effective solution to cope with the challenges of ensuring the accuracy and authenticity of traceability information. Summary of the Invention

[0005] Aiming at the problem that it is difficult to guarantee the authenticity of traceability information in the pork traceability system, the present invention proposes a method for visualizing the whole-chain traceability information of pork processing based on RFID and two-dimensional codes. This method is guided by the HACCP (Hazard Analysis and Critical Control Point) system, analyzes the hazards in the whole process, sets critical control points, and determines the links in the production process of live pig products where problems are likely to occur. For these links, pictures of on-site operations are taken and stored in the traceability system to increase the authenticity and accuracy of traceability information and improve consumers' trust in pork quality.

[0006] The technical solution of the present invention is realized as follows:

[0007] A method for visualizing the whole-chain traceability information of pork processing based on RFID and two-dimensional codes, comprising the following steps:

[0008] Step 1: Guided by the HACCP system, set critical control points and determine the hazard links that may occur in the whole process of pork traceability;

[0009] Step 2: Use an image acquisition device, take the electronic tag as the carrier of traceability information, and write the traceability picture information into the storage area of the electronic tag;

[0010] Step 3: Use a paper two-dimensional code to mark the information of each part of the pork after cutting. Consumers can query the pork traceability information by scanning the two-dimensional code.

[0011] The critical control points include live pig breeding, slaughtering and processing, and cutting and packaging;

[0012] During the live pig breeding process, the possible hazard factors include: improper feeding management, inadequate disease prevention and control, and water source and environmental pollution;

[0013] During the slaughtering and processing process, the links where possible hazard factors may occur include:

[0014] Pre-slaughter quarantine: Excessive drug residues caused by improper use of feed and veterinary drugs, infection with diseases during the breeding process, carrying pathogens or illegally adding clenbuterol and hormones;

[0015] Post-slaughter quarantine: Comprehensively judge whether the quarantine result passes according to the pre-sequence inspection conditions of cleaning and depilation, evisceration, and removing the head and tail; Invisible pollution caused by the pigment of the qualified seal;

[0016] In-warehouse cooling: If the slaughtered pig carcass is not cooled in the warehouse in time within 24 hours or the pre-cooling temperature is too high, it will cause the growth and reproduction of microorganisms;

[0017] During the cutting and packaging process, the possible hazardous situations include:

[0018] Incomplete cleaning of the divided operating table and tools may cause microbial contamination;

[0019] Prolonged exposure time and improper temperature of meat products during the cutting process will increase the risk of bacterial growth and cross - contamination.

[0020] In step two, the specific implementation steps include:

[0021] S21. Wear an electronic identification tag on the newly - born piglets, and establish a pork traceability picture information database through the background server; among them, the electronic identification tag is a two - dimensional code ear tag, which is used to record the picture information of the pig breeding process;

[0022] S22. The farm staff use a camera to collect the growth environment, feed formula, drinking water situation and vaccination information of each pig in the farm;

[0023] S23. Generate a unique identifier for each picture, and the identifier is a URL link; establish a pork traceability picture information database, associate each identifier with the corresponding picture, and store it in the background server;

[0024] S24. The staff connect to the computer through the interface of the device and write the link containing the corresponding picture into the storage area of the two - dimensional code ear tag;

[0025] S25. Install fixed RFID data collectors at key links such as electronic feeding stations, drinking troughs, and pig passageways. When the ear tag of a live pig is scanned, the relevant information of this pig will be displayed on the monitor; at the same time, the RFID data collector transmits this data to the background database;

[0026] S26. Before the live pigs enter the slaughterhouse, the two - dimensional code ear tags are automatically scanned through a scanning device to check the vaccination records. Qualified live pigs enter the slaughterhouse for cutting, and unqualified ones are subject to mandatory recall measures;

[0027] S27. Write the traceability picture information in the two - dimensional code ear tag into a new carcass electronic tag, and deploy the carcass electronic tag on the hook after the pig is washed and de - haired;

[0028] S28. Fix and install fixed RFID data collectors and cameras at the cutting operation control points of the slaughter production line, set the automatic shooting duration, and take pictures of the environment of the cutting operation table and the staff when cutting each pig carcass;

[0029] S29. Repeat the operation steps S23 to S24, and write the link of the cut meat picture taken in the slaughterhouse into the storage area of the carcass electronic tag.

[0030] In step three, the specific implementation steps include:

[0031] S31. Weigh each part of the pork after segmentation. After weighing, use a sub-packaging device to perform packaging.

[0032] S32. Associate the identification number of the carcass electronic tag with the paper two-dimensional code, and use a database to record the relationship between each paper two-dimensional code and the corresponding pig carcass.

[0033] S33. Use a dedicated two-dimensional code printer to print the traceability picture information of the live pig before slaughter on the paper two-dimensional code, and paste it on the outer packaging of the products produced after the live pig is segmented and processed.

[0034] S34. Put the packaged meat products into the cold storage for cooling within 24 hours, and record the cooling time and the out-of-storage time.

[0035] S35. The meat products out of storage are quarantined by the inspection and quarantine department. The inspection and quarantine department obtains the information in the paper two-dimensional code of the meat products and uploads the quarantine information to the background server; for the meat products that pass the quarantine and are qualified, input the relevant information such as the inspection result, date, and unit into the paper two-dimensional code. This paper two-dimensional code will be sealed together with the meat products and transported to major supermarkets and sales venues, while the unqualified meat products will be destroyed.

[0036] The production of the two-dimensional code ear tag is to first make the two-dimensional code and the digital identification code in the background server, and etch them on the ear tag with a laser marking device to realize the identification of live pigs.

[0037] The carcass electronic tag contains a unique identification number, which is associated with and corresponds one-to-one with the individual pig ear tag before slaughter.

[0038] The distance between the fixed RFID data collector and the hook is kept within 15 cm, and it is connected to the computer through a communication interface and obtains the information in the live pig ear tag before slaughter.

[0039] Compared with the prior art, the beneficial effects produced by the present invention are as follows:

[0040] 1. The present invention analyzes the hazards in the whole process under the guidance of the HACCP system, and determines the links prone to problems in the production process of live pig products. For these links, take pictures of the on-site operations and store them in the traceability system to increase the authenticity and accuracy of the traceability information.

[0041] 2. The embedding of pictures can make the traceability information more vivid and intuitive, enrich the content of the traceability information of the pork traceability system, and help improve the trust and transparency of consumers in the products. Description of the Drawings

[0042] To more clearly illustrate the technical solutions in the embodiments of the present invention or in the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0043] Figure 1 It is a flowchart of the present invention.

[0044] Figure 2 It is the basic flowchart of the pork production process of the present invention.

[0045] Figure 3 It is the information storage flowchart of the present invention.

[0046] Figure 4 It is the flowchart of the two-dimensional code encapsulation carried out after the pork is divided in the present invention. Specific Embodiments

[0047] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0048] As Figure 1 shown, the embodiments of the present invention provide a method for visualizing the whole-chain traceability information of pork processing based on RFID and two-dimensional codes, including the following steps:

[0049] Step 1: Guided by the HACCP system, set key control points and determine the hazard links that may occur in the whole process of pork traceability;

[0050] The HACCP system is a hazard analysis and critical control point system. By analyzing the basic process of the pork production process, three key control links of live pig breeding, slaughtering and processing, and splitting and packaging are determined, as Figure 2 shown. The specific hazard factors are as follows:

[0051] 1. Live pig breeding

[0052] Improper feeding management: using contaminated feed or additives, unbalanced nutrition, etc.

[0053] Inadequate disease prevention and control: lack of vaccination, abuse of veterinary drugs or antibiotics, etc.

[0054] Water source and environmental pollution: using contaminated drinking water sources or unhygienic breeding environments.

[0055] 2. Slaughter and Processing

[0056] Quarantine before slaughter: Excessive drug residues caused by improper use of feed, veterinary drugs, etc., infection with diseases during the breeding process, carrying pathogens or illegal addition of lean meat powder, hormones, etc.

[0057] Quarantine after slaughter: Comprehensively judge whether the quarantine result passes according to the previous inspection situations such as cleaning, hair removal, evisceration, and trimming; invisible pollution caused by the pigment of the qualified stamp.

[0058] Cooling in storage: If the carcass is not cooled in storage in time within 24 hours after slaughter or the pre-cooling temperature is too high, it will lead to the growth and reproduction of microorganisms.

[0059] 3. Cutting and Packaging

[0060] If the cutting operation table and tools are not thoroughly cleaned, it may cause microbial contamination.

[0061] During the cutting process, if the meat is exposed for too long and the temperature is inappropriate, it will increase the risk of bacterial growth and cross-contamination.

[0062] HACCP analysis ensures the safety of pork during consumption by identifying potential hazard links in the pork production process and taking appropriate control measures, thereby reducing the probability of hazards occurring.

[0063] Step 2: Use an image acquisition device, take the electronic tag as the traceability information carrier, and write the traceability picture information into the storage area of the electronic tag;

[0064] For the possible factors in the above-mentioned hazard links, use an image acquisition device to take pictures of the on-site operations of each link, and use a handheld reader-writer to write the picture information into the storage area of the electronic tag. As Figure 3 shown, the specific implementation process is as follows:

[0065] S21. Wear an electronic identification for the newly born piglets, and establish a pork traceability picture information database through the background server; among them, the electronic identification is a two-dimensional code ear tag, which is used to record the picture information of the pig breeding process; the production of the two-dimensional code ear tag is to first make a two-dimensional code and a digital identification code in the background server, and etch them on the ear tag with a laser marking device to identify the pigs.

[0066] S22. The staff in the breeding farm use a camera to collect the growth environment, feed formula, drinking water situation and vaccination information of each pig in the breeding farm.

[0067] S23. Generate a unique identifier for each picture, and the identifier is a URL link; establish a pork traceability picture information database, associate each identifier with the corresponding picture, and store it in the background server.

[0068] S24. The staff uses a handheld reader / writer to connect to the computer through the interface of the device, and writes the link containing the corresponding picture into the storage area of the QR code ear tag.

[0069] S25. Install the fixed RFID data collector at the key links of the electronic feeding station, drinking trough, and pig passage. When the ear tag of a live pig is scanned, the relevant information of the pig will be displayed on the monitor; at the same time, the RFID data collector transmits this data to the background database, facilitating each department and relevant leaders to instantly check the situation of any pig farm, pigsty, and live pig through the farm system, realizing transparent information management.

[0070] S26. Before the live pig enters the slaughterhouse, the QR code ear tag is automatically scanned by a scanning device to check the vaccination record. Qualified live pigs enter the slaughterhouse for segmentation, and unqualified ones are subject to mandatory recall measures.

[0071] S27. Write the traceability picture information in the QR code ear tag into a new carcass electronic tag, and deploy the carcass electronic tag on the hook after the pig is washed and dehaired; the carcass electronic tag contains a unique identification number, which is associated with and corresponds one-to-one with the individual pig ear tag before slaughter. The use of the carcass electronic tag is to prevent the ear tag from falling off during the scalding and washing process of the pig, making it impossible to continue identifying the individual pig.

[0072] S28. Fix the fixed RFID data collector and camera on the segmentation operation control points of the slaughter production line respectively, set the automatic shooting duration, and take pictures of the segmentation operation table environment and the pictures of the staff when segmenting each pig carcass; the distance between the fixed RFID data collector and the hook is kept within 15 cm, and it is connected to the computer through the communication interface and obtains the information in the live pig ear tag before slaughter.

[0073] S29. Repeat the operation steps S23 to S24, and write the link of the segmented meat picture taken in the slaughterhouse into the storage area of the carcass electronic tag.

[0074] Step 3: Use a paper QR code to mark the information of each part of the pork after segmentation. Consumers can query the pork traceability information by scanning the QR code. After the pork segmentation is completed, QR code packaging is carried out, as Figure 4 shown, and the specific operations are as follows:

[0075] S31. Weigh each part of the segmented pork, and use a packaging device to carry out packaging after weighing;

[0076] S32. Associate the identification number of the carcass electronic tag with the QR code, and use a database to record the relationship between each QR code and the corresponding pig carcass;

[0077] S33. Use a dedicated QR code printer to print the traceability picture information of live pigs before slaughter on the QR code, and paste it on the outer packaging of the products produced after the pig is slaughtered and processed.

[0078] S34. Put the packaged meat products into the cold storage for cooling within 24 hours, and record the cooling time and the outbound time.

[0079] S35. The outbound meat products are quarantined by the inspection and quarantine department. The inspection and quarantine department obtains the information in the QR code of the meat product and uploads the quarantine information to the background server. For the meat products that pass the quarantine and are qualified, relevant information such as the inspection result, date, and unit is input into the QR code. This QR code will be sealed and transported to major supermarkets and sales venues together with the meat products. The unqualified meat products will be destroyed.

[0080] The traceability picture information described in the present invention may specifically include: growth environment, feed formula, water source quality, vaccination information sheet, pre-slaughter quarantine, cutting and packaging, post-slaughter quarantine, and storage and cooling time. The two-dimensional barcode has the characteristics of large storage capacity, high confidentiality, and low cost, and is suitable for the scanning and traceability of pork products. Consumers can query the whole-chain traceability picture information related to the breeding, slaughtering, and processing of pork through the "scan" function of the mobile phone, improving the accuracy and reliability of the traceability information and realizing the quality and safety traceability of pork products.

[0081] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A visual method for tracing information of the entire pork processing chain based on RFID and two-dimensional codes, characterized in that, It includes the following steps: Step 1: Guided by the HACCP system, set critical control points and identify the hazard links that may occur in the whole process of pork traceability. Step 2: Use image acquisition equipment, take the electronic tag as the carrier of traceability information, and write the traceability picture information into the storage area of the electronic tag. Step 3: Use paper two-dimensional codes to mark the information of each part of the pork after splitting. Consumers can query the pork traceability information by scanning the two-dimensional code.

2. The method for visualizing the whole-chain traceability information of pork processing based on RFID and two-dimensional code according to claim 1, wherein The said critical control points include pig farming, slaughtering and processing, and splitting and packaging. During the pig farming process, the possible hazard factors include improper feeding management, inadequate disease prevention and control, and water source and environmental pollution. During the slaughtering and processing process, the links where possible hazard factors may occur include: Pre-slaughter quarantine: Excessive drug residues caused by improper use of feed and veterinary drugs, infection with diseases during the breeding process, carrying pathogens or illegal addition of lean meat powder and hormones. Post-slaughter quarantine: Comprehensively judge whether the quarantine result passes according to the pre-sequence inspection conditions of cleaning and depilation, opening the body and cleaning the cavity, and removing the head and tail; invisible pollution caused by the pigment of the qualified seal. Warehousing and cooling: If the carcass is not cooled in the warehouse in time within 24 hours after slaughter or the pre-cooling temperature is too high, it will lead to the growth and reproduction of microorganisms. During the splitting and packaging process, the situations where hazards may occur include: The splitting operation table and tools are not thoroughly cleaned, which may cause microbial contamination. During the splitting process, the excessive exposure time of the meat and improper temperature will increase the risk of bacterial growth and cross-contamination.

3. The method for visualizing the whole-chain traceability information of pork processing based on RFID and two-dimensional code according to claim 1, wherein, In Step 2, the specific implementation steps include: S21. Wear an electronic identification for the newly born piglets, and establish a pork traceability picture information database through the background server; among them, the electronic identification is a two-dimensional code ear tag, which is used to record the picture information of the pig farming process. S22. The farm staff use a camera to collect the growth environment, feed formula, drinking water situation and vaccination information of each pig in the farm. S23. Generate a unique identifier for each picture, and the identifier is a URL link; establish a pork traceability picture information database, associate each identifier with the corresponding picture, and store it in the background server. S24. The staff connect to the computer through the interface of the device and write the link containing the corresponding picture into the storage area of the two-dimensional code ear tag. S25. Install a fixed RFID data collector at the key links of the electronic feeding station, drinking trough, and pig passage. When the ear tag of the pig is scanned, the relevant information of the pig will be displayed on the display; at the same time, the RFID data collector transmits this data to the background database. S26. Before the pigs enter the slaughterhouse, automatically scan the two-dimensional code ear tags through a scanning device, check the vaccination records, and the qualified pigs enter the slaughterhouse for splitting, and the unqualified ones are subject to mandatory recall measures. S27. Write the traceability picture information in the two-dimensional code ear tag into a new carcass electronic tag, and deploy the carcass electronic tag on the hook after cleaning and depilating the pig. S28. Fix and install a fixed RFID data collector and a camera at the splitting operation control points of the slaughtering production line, set the automatic shooting duration, and take pictures of the splitting operation table environment and the staff when splitting each pig carcass. S29. Repeat the operation steps S23 to S24 to write the link of the segmented meat picture taken at the slaughterhouse into the storage area of the carcass electronic tag.

4. The method for visualizing the whole-chain traceability information of pork processing based on RFID and two-dimensional code according to claim 1, wherein In step three, the specific implementation steps include: S31. Weigh each part of the pork after segmentation, and use a subcontracting device for packing and packaging after weighing; S32. Associate the identification number of the carcass electronic tag with the paper two-dimensional code, and use a database to record the relationship between each paper two-dimensional code and the corresponding pig carcass; S33. Use a dedicated two-dimensional code printer to print the traceability picture information of the live pig before slaughter on the paper two-dimensional code, and paste it on the outer packaging of the product produced after the live pig is segmented and processed; S34. Put the packaged meat products into the cold storage for cooling within 24 hours, and record the cooling time and the out-of-storage time; S35. The meat products out of storage are quarantined by the inspection and quarantine department. The inspection and quarantine department obtains the information in the paper two-dimensional code of the meat products and uploads the quarantine information to the background server; for the meat products that pass the quarantine and are qualified, input the relevant information such as the inspection result, date, and unit into the paper two-dimensional code. The paper two-dimensional code will be sealed together with the meat products and transported to major supermarkets and sales sites, and the unqualified meat products will be destroyed.

5. The method for visualizing the whole-chain traceability information of pork processing based on RFID and two-dimensional code according to claim 3, wherein, The production of the two-dimensional code ear tag is to first make the two-dimensional code and the digital identification code on the background server, and etch them on the ear tag with a laser marking device to identify the live pig.

6. The method for visualizing the whole-chain traceability information of pork processing based on RFID and two-dimensional code according to claim 3, wherein, The carcass electronic tag contains a unique identification number, which is associated with and corresponds one by one to the individual pig ear tag before slaughter.

7. The method for visualizing the whole-chain traceability information of pork processing based on RFID and two-dimensional code according to claim 3, wherein The distance between the fixed RFID data collector and the hook is kept within 15 cm, and it is connected to the computer through a communication interface to obtain the information in the live pig ear tag before slaughter.

Images