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1 Tatsushi MIURA 4.6 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. The study shows an attempt to design the system which doesn t 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. HACCP HACCP FAOWHO Codex CCP CCP

2 NASA HACCP HACCP CCP HACCP Codex CCP CCP HACCP HACCP ISO EN 2.1

3 HACCP 21

4 HACCP CCP HACCP JIS Z 8206 JIS 3.3

5 HACCP 31 32

6

7 HACCP

8 B()C()P( B()C()P( ) ) ABC ABC () () ABC 4.4 ABC 44 () () 4.5

9 HACCP A11a A11a01 A11a A11a02 A11 A11a A11a03 A11a A11a04 A11a A11a05 A1 A12a A12a01 A12 A12a A12a02 A12a A12a03 A12a A12a04 A21101 A211 A21102 A21103 A21 A21201 A212 A21202 A21203 A22101 A22 A221 A22102 A22103 A23101 A23102 A23103 A23 A231 A23104 A23105 A23106 A23107 A24 A241 A24101 A25101 A25 A251 A25102 A A2 A25201 A252 A25202 A26101 A26102 A26 A261 A26103 A26104 A27101 A27102 A27 A271 A27103 A28101 A28102 A28 A281 A28103 A28104 A29101 A29102 A29103 A29104 A29 A291 A29105 A29106 A29107 A31101 A31102 A31103 A31 A311 A31104 A31105 A32101 A32102 A3 A32 A321 A32103 A32104 A33101 A33102 A33 A331 A33103 A33104

10 ABC ABC () () 4.7

11 HACCP 47

12 ABC 4.8 ABC 48 () (). ABC. ABC ABC ABC () () JIS B JIS B 96518

13 HACCP 410

14 ISO/TC 199 PART1,2: 1992 ISO ISO ISO ISO , ISO IECIEC 204-1IEC1992 BS EN 292-1,2CEN1991 EN 292CEN 1991 pren ,2CEN1994 pren CEN 1996 BS EN CEN( 1997 EN 60204CEN1992 EHEDGEuropean Hygienic Equipment Design GroupTrends in Food Science & TechnologyEHEDG JIS B JIS B , JIS B USDACFR1980 OSHACFR1996 NSFNO JICEMP ANSI/NSFANSI/NSF 8 ANSI/NSF, 1992 UL (Underwriters Laboratories)Standard for Motor-Operated Commercial Food Preparing Machines UL 763,Second EditionUL,1993 UL (Underwriters Laboratories)Standard for Motor-Operated Household Food Preparing Machines UL 982, Fourth EditionUL,1995 LBBeuth1974 DIN 31000Beuth1971 DIN Beuth1974 F&DA1955 MAS

15 HACCP JEAC BISSC A StandardsIAFIS (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 NECANSINFPA VDE HACCP HACCP 2000 HACCP HACCP 2000 HACCP 1992 HACCP 1993 HACCP 1997 HACCP 1997 HACCP HACCP1997 HACCP HACCP 1997 HACCP HACCP 1997 HACCP GMP HACCP No HACCP No HACCP No HACCP No

K Server 141571 新潟県厚生農業協同組合 本文 15c 厚生連医誌 解 第 3巻 五十嵐 88 96 2014.02.18 13.40 1号 8 8 9 6 1 4 説 食品安全における前提条件プログラム Prerequisite Program, PRP の新しい標準化の動き BSI/PAS 8 英国規格協会 British Standards Institution/ Publicly

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