The process modeling and analysis of meat production quality control based on Petri nets

The food safety risks may flow into food circulation through any link in supply chain. Based on an example of low temperature-heated meat production and the HACCP (Hazard Analysis Critical Control Points) method of meat production, this paper gives a detailed description of the meat quality control process and establishes a model of monitoring the low temperature-heated meat production quality by Petri net. The reachability, liveness and reversibility of the model will be verified by building up the reachable tree, and the boundedness and conservativeness of the model will be derived by using incidence matrix to analyze the invariant P. This method can offer a support for realizing the automatic monitoring during the quality control in the meat production process.