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Foods hygiene management according to HACCP.; HACCP ni yoru shokuhin eisei kanri

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)
Authors:
Seki, T [1] 
  1. Niigata Enginering Co., Ltd., Tokyo (Japan)
Publication Date:
Nov 01, 2000
Product Type:
Journal Article
Reference Number:
EDB-01:015186
Resource Relation:
Journal Name: Petrotech; Journal Volume: 23; Journal Issue: 11; Other Information: PBD: 1 Nov 2000
Subject:
37 INORGANIC, ORGANIC, PHYSICAL AND ANALYTICAL CHEMISTRY; SAFETY; FOOD; POISONING; CONTROL
OSTI ID:
20132065
Country of Origin:
Japan
Language:
Japanese
Other Identifying Numbers:
Journal ID: ISSN 0386-2763; TRN: JN0052122
Availability:
The Japan Petroleum Institute
Submitting Site:
NEDO
Size:
page(s) 976-981
Announcement Date:
Feb 18, 2001

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}
}