8. 水産食品のHACCP対応と認証制度(セミナー : 生物学的製剤と食品の品質保証と安全対策)

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概要

• 論文の詳細を見る

• Fishes as raw material of sea foods have many critical factors. For instance, fishes lose their freshness quickly, and have marine toxins in some cases. Moreover, the environmental pollutants in fish flesh have misgiven us recently. Generally, the application of HACCP to the food processing of fishes is more difficult than to the processing of other foods such as meat, egg, milk and grain. The present paper describes the enforcement plan of HACCP for sea food processing of Maruha Corporation, and the three valid approval systems of HACCP in Japan which were approved by Europe Union, U.S. and Japanese Welfare Ministry.

• 低温生物工学会の論文
• 1999-08-31

著者

• 朝倉 征雄

  マルハ株式会社中央研究所品質管理室

関連論文

• 8. 水産食品のHACCP対応と認証制度(セミナー : 生物学的製剤と食品の品質保証と安全対策)

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