482006 3751 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
482006 1960 NASA HACCP HACCP CCP HACCP Codex CCP CCP HACCP HACCP ISO EN 2.1
HACCP 21
482006 HACCP 3.1 3.2 CCP HACCP JIS Z 8206 JIS 3.3
HACCP 31 32
482006 33
HACCP 4.1 41
482006.. B()C()P( B()C()P( ) ) 4.2 4.2 ABC 42 4.2 ABC () () 4.3.. 4.4 4.4 ABC 4.4 ABC 44 () () 4.5
HACCP 4.3 43 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
482006 4.5 45 4.5... 4.6. 4.6 ABC 4.6 46 ABC () () 4.7
HACCP 47
. 482006.. 4.8 4.8 ABC 4.8 ABC 48 () (). ABC. ABC 4.9.. 4.9 ABC 49 4.9 ABC () () 4.84.9 4.10 JIS B 9650-2 JIS B 96518
HACCP 410
482006 ISO/TC 199 PART1,2: 1992 ISO 90021994 ISO 90041994 ISO 140001996 ISO 12100-1,2 2002 ISO 141592002 IECIEC 204-1IEC1992 BS EN 292-1,2CEN1991 EN 292CEN 1991 pren 1672-1,2CEN1994 pren 1672-2CEN 1996 BS EN 1672-2 2 CEN( 1997 EN 60204CEN1992 EHEDGEuropean Hygienic Equipment Design GroupTrends in Food Science & TechnologyEHEDG 1997 1961 1971 1971 1974 1976 1983 1983 1986 1990 1990 JIS B 60151988 JIS B 9650-1,2 2003 JIS B 96541988 USDACFR1980 OSHACFR1996 NSFNO.81974 JICEMP-1-671967 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 31001 Beuth1974 F&DA1955 MAS5031986
HACCP JEAC-80011995 BISSC 1994 3-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 NECANSINFPA701996 VDE01131993 1987 1993 1996 1997 1998 10 HACCP 1999 11 HACCP 2000 HACCP 1995 1999 HACCP 2000 HACCP 1992 HACCP 1993 HACCP 1997 HACCP 1997 HACCP HACCP1997 HACCP HACCP 1997 HACCP HACCP 1997 HACCP 1996 1997 GMP 1987 1999 HACCP No.271997 HACCP No.421999 HACCP No.772002 HACCP No.922003