食肉センターにおけるHACCPシステムによる牛解体処理工程  [in Japanese] Bovine Slaughtering Process Using HACCP System in a Meat Plant  [in Japanese]

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Abstract

1996年4月~1997年3月に牛解体処理工程に12段階のHACCPシステムを適用して衛生管理を実行した. 危害分析後HACCPプランを作成し, CCPにおける危害防止措置に対応する管理基準をモニタリングし, HACCPプランの実行および改善を行うとともに, ドライ方式剥皮工程, 熱湯消毒器, 手指・器具等専用消毒設備などを順次完備した結果, 一般生菌数10<SUP>2</SUP>/cm<SUP>2</SUP>台の枝肉衛生水準を維持できた.

During a period of April 1996 to March 1997, HACCP system was implemented in bovine slaughtering at a meat plant. Based on a 12 step procedure, the HACCP plan was made after a hazards analysis, then the critical limits referring to the control of CCP's were continually monitored, and the improved handling procedures dry system dressing and sterilizers were gradually introduced, resulting in that total viable bacterial counts of bovine carcasses were maintained at a level of 10<SUP>-2</SUP>/cm<SUP>2</SUP>.

Journal

  • Journal of the Japan Veterinary Medical Association  

    Journal of the Japan Veterinary Medical Association 51(4), 205-209, 1998-04-20 

    Japan Veterinary Medical Association

References:  7

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Cited by:  1

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Codes

  • NII Article ID (NAID)
    10018949210
  • NII NACSIS-CAT ID (NCID)
    AN00191857
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    04466454
  • NDL Article ID
    4459932
  • NDL Source Classification
    ZR22(科学技術--農林水産--畜産)
  • NDL Call No.
    Z18-352
  • Data Source
    CJP  CJPref  NDL  IR  J-STAGE 
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