Abstract
New foods hygiene management system HACCP(Hazard Analysis and Critical Control Point) was explained, which prevents food poisoning. Followings are described; (1) Outline of HACCP, (2) History of HAPPC, (3) Process to perform HACCP, (4) Infrastructure for HACCP, (5) How to promote HACCP, (6) Certification system in Japan. HACCP secures the safety in foods hygiene by making rules of Critical Control Points (CCP) on foods hygiene and by administrating strictly their performance. Details of works, frequency and person in charge of the work and methods to confirm and record the work are prescribed in PP (Prerequisite Program) and SSOP (Sanitation Standard Operation Procedure). (NEDO)
Seki, T
[1]
- Niigata Enginering Co., Ltd., Tokyo (Japan)
Citation Formats
Seki, T.
Foods hygiene management according to HACCP.; HACCP ni yoru shokuhin eisei kanri.
Japan: N. p.,
2000.
Web.
Seki, T.
Foods hygiene management according to HACCP.; HACCP ni yoru shokuhin eisei kanri.
Japan.
Seki, T.
2000.
"Foods hygiene management according to HACCP.; HACCP ni yoru shokuhin eisei kanri."
Japan.
@misc{etde_20132065,
title = {Foods hygiene management according to HACCP.; HACCP ni yoru shokuhin eisei kanri}
author = {Seki, T}
abstractNote = {New foods hygiene management system HACCP(Hazard Analysis and Critical Control Point) was explained, which prevents food poisoning. Followings are described; (1) Outline of HACCP, (2) History of HAPPC, (3) Process to perform HACCP, (4) Infrastructure for HACCP, (5) How to promote HACCP, (6) Certification system in Japan. HACCP secures the safety in foods hygiene by making rules of Critical Control Points (CCP) on foods hygiene and by administrating strictly their performance. Details of works, frequency and person in charge of the work and methods to confirm and record the work are prescribed in PP (Prerequisite Program) and SSOP (Sanitation Standard Operation Procedure). (NEDO)}
journal = []
issue = {11}
volume = {23}
journal type = {AC}
place = {Japan}
year = {2000}
month = {Nov}
}
title = {Foods hygiene management according to HACCP.; HACCP ni yoru shokuhin eisei kanri}
author = {Seki, T}
abstractNote = {New foods hygiene management system HACCP(Hazard Analysis and Critical Control Point) was explained, which prevents food poisoning. Followings are described; (1) Outline of HACCP, (2) History of HAPPC, (3) Process to perform HACCP, (4) Infrastructure for HACCP, (5) How to promote HACCP, (6) Certification system in Japan. HACCP secures the safety in foods hygiene by making rules of Critical Control Points (CCP) on foods hygiene and by administrating strictly their performance. Details of works, frequency and person in charge of the work and methods to confirm and record the work are prescribed in PP (Prerequisite Program) and SSOP (Sanitation Standard Operation Procedure). (NEDO)}
journal = []
issue = {11}
volume = {23}
journal type = {AC}
place = {Japan}
year = {2000}
month = {Nov}
}