HACCP システムを考慮した食品加工機械の 安全・衛生
Contents
1. 49 1 2006 ai 4 13 w EE wll S R2. 4 12 4 13
3. 5 2 Rmn 6 35mm R 20mm HACCP 5 3 JIS B 9654
4. i HACCP 4 4 11 9 8 ERE Ei 3 9S
5. Hr 2 HACCP 1992 IEC 1991 prEN EHEDG European Hygienic Equipment Desi 1997 TISO 9002 TISO 9004 TISO 14000 IISO 12100 12 2002 ISO 14159 2002 TIEC 204 1 IEC 1992 BS EN 292 1 2 CEN CEN EN 292 1672 2
6. 2 JIS B 9650 2 5 2 1 b Y 1101 Y 1101 B 413 5 2 1 b EF 5 2 1 b 5 2 1 b 5 2 1 b EF 5 2 1 b 5 2 1 b 5 2 1 b 5 2 1 a 5 2 1 8 5 2 1 a
7. 4 14 JIS B 9650 2 JIS B 9654 JIS B 9654 JIS B 9650 2
8. HACCP
9. 150mm Mo 49 1 2006 7 PL HACCP 7
10. A HACCP 4 14 2 9 8 S S 8S HAN 8 8 S 8 8 8 9 8S 8 gt S 2
11. 1999 HACCP 2000 HACCP 1992 HACCP 1993 HACCP 1997 HACCP 1997 HACCP HACCP 1997 HACCP HACCP 1997 HACCP HACCP HACCP 1996
12. 2 90 3mm 3 2 6mm
13. HACCP 5 HACCP HACCP JIS B 9650 1 Ft JIS B 9650 2 Ww HACCP 5 1 a 90 3 mm
14. 1974 F amp DA MAS503 1974 1996 ANSI NSF 1992 LB Beuth 1974 DIN 31000 Beuth DIN 31001 1955 1986 1994 1991 1994 CEN E CEN 1988 CFR 1980 CFR E NO 8 1967 Food Preparing Machines UL 1971 49 1 2006 JEAC 8001 1995 BIS
15. S S 4 6 49 1 2006 A11 A23 EE Bb A22 Y14 E 5 2 2 4
16. e 5 2 a b 2 90 3 mm 3 2 6mm c d e f
17. 09 49 1 2006 150mm 5 1 5 2 JIS B 9650 2 5 1
18. 8 S C 1 1 P 1
19. 49 1 2006 17 28 HACCP A Study on Safety and Sanitary Design of Food Processing Equipments on the basis of the HACCP System 2 Miura Tatsushi 1 2 3 4 4 1 4 5 4 6 5 HACCP 6 Summary The introduction of the HACCP System has rapidly grown to spread throughout our country as well as the West and prevail on a worldwide scale which is attributed to globally increasing concerns about food safety in these days The main intent of the HACCP System is to control CCPs Critical Control Point or an important control point to be applied at a food safety hazard analysis presented by the FAO WHO Codex Alimetarius Commission and to ensure safety and sanitation of food Th
20. i k EU YES I NN 90 8mm 3 2 6mm 150mm
21. PL HACCP CCP
22. 1976 1990 1996 2 2 IprEN 1672 1 2 CEN 8 2 1974 1983 1986 1990 1983 RX IJIS B 9654 IIIC EMP 1 67 8 L Underwriters Laboratories Standard for Motor Operated Commercia 763 Second Edition UL 1993 L Underwriters Laboratories Standard for Motor Operated Household Food Preparing Machines UL 982 Fourth Edition UL 1995 Du EX Beuth
23. Ry 2 Cal EE KR 8 3 8S P C B 4 12 REPEEEEEEERMMMHFRRRERWgEMEHEEMME ERENMRMEEHHMWMBEEM PV EE M MEE 8
24. 1996 BS EN 1672 2 1997 EN 60204 CEN 1992 gn Group Trends in Food Science amp Technology EHEDG TITSO TC 199 PART1 2 1994 1961 1971 2003 U JIS B6015 1988 JIS B 9650 1 2 USDA OSHA INSF 4 ANSI NSF ANSI NSF ll 1971 Ml jy
25. SF pEIE 8 8 8 9 9 8 E RE 8 Ll Sn 8 EE LE EE 8S EE EE 9 9 S EE EEEL TS EE EE JJM 8 EEEITE EE du S 8S 8 Eu 9 jr gt 9S gt 9S Lu 9 JA 9 8
26. 3 2 2 2 6mm b c 150mm d
27. S gt AS 8 8 S 9 S 8 wl R ES RE MM
28. ANSI NFPA70 1996 IVDEO113 1993 1987 1993 7 PL 1996 8 PL 1997 9 PL 1998 10 HACCP 1999 11 HACCP 2000 HACCP 1995
29. 5 2 1 a 5 2 1 b 5 2 1 a 5 2 1 a 5 2 1 a 5 2 1 b 1 5 2 2 a 5 2 2 a 5 2 2 5 2 2 a 5 2 2 b 5 2 2 a 5 2 2 a 5 2 2 b 5 2 2 b CTP CIP 5 2 1 b
30. SC 1994 3 A Standards IAFIS International Association of Food Industry Suppliers IAFP International Association for Protection USPHS United States Public Health Service DIC Dairy Industry Committee USDA United States Department of Agriculture 3 A Sanitary Standards and 3 A Accepted Practices 3 A Standards 1997 1997 GMP 1999 1987 1997 HACCP No 27 1997 HACCP No 42 1999 HACCP No 77 2002 HACCP No 92 2003 TNEC
31. e study shows an attempt to design the system which doesnt need any CCP nor any control over food manufacturing process by collecting and analyzing practical data about causes of food hazards and the countermeasure technology against them as many as possible 49 1 2006 4 6 4 11 3 3
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