JP2001161286A - Sanitary supervision system in food-processing process - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a system in which sanitary supervision in processing food is undertaken thoroughly and completely and the occurrence of food poisoning can fundamentally be prevented. SOLUTION: This system is provided with a host computer 1, many food containers 5a to 5j which are color-coded depending on the risk of germs in and/or on food and on which bar cords concerned are stuck, and subordinate computers 2a to 2e which are connected to the host computer in such a way as to be able to communicate with the host computer. The host computer 1 records food processing information and germ treatment information on the basis of inputted data regarding the risk of germs which food has, contents of food cooking and germ treatment, and outputs bar cords containing classifications regarding food processing and germ treatment. The subordinate computer 2a to 2e are disposed at various germ-treating apparatuses 10 and 11, a blender 12, a cooking and processing apparatus 13 and a packaging equipment 14, respectively, and are equipped with respective bar-code readers 3a to 3e and respective displays 4a to 4e.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to pretreatment of foodstuffs by various fungus treatment devices, compounding of pretreated foodstuffs by various mixing devices, and cooking of preprocessed or mixed foodstuffs by various cooking processing devices. The present invention relates to a system for performing sanitary control in a food processing step of manufacturing and manufacturing food by packaging the processed and cooked food by various packaging devices.

[0002]

2. Description of the Related Art Food poisoning occurs frequently every year, and moreover, food poisoning that causes enormous damage such as food poisoning due to pathogenic Escherichia coli O157 tends to increase. Therefore, various measures for preventing the occurrence of food poisoning have been proposed so far. For example, HACCP (Hazard Analysis Critical Co.) has been proposed.
Systems that collect and record food processing information such as temperature history and equipment used throughout the food processing process based on the ntrol point system) method are already known.

[0003] Recording the food processing information in the food processing process in this way is useful for investigating the cause of food poisoning, and may be effective for taking a post-measures after food poisoning occurs. This makes it difficult to fundamentally prevent the occurrence of food poisoning.

In fundamentally preventing the occurrence of food poisoning, the following items need to be taken into consideration. That is,
The food processing process generally includes a number of processes such as selection of foodstuffs, carry-in, storage, sorting, pretreatment (fungal treatment), blending, cooking, packaging, and the like. Many kinds of raw materials and seasonings (hereinafter, these are collectively referred to as "foodstuffs") are used.

[0005] By the way, food materials to be processed can be classified as follows according to the state of bacteria. 1. 1. Ingredients that are completely sterilized and sterile. 2. Ingredients in which bacterial growth is suppressed Ingredients that have not been sterilized at all and the growth of bacteria is not suppressed

[0006] In each step of food processing, these ingredients are mixed, heated and processed. In this case, even if the food is in a state where the growth of bacteria is suppressed at the time of carrying in, the suppression may be released and the bacteria may grow at a stretch at the stage of processing. In addition, the heating may affect the taste or destroy the nutrients of the ingredients. Therefore, at the time of cooking and processing of ingredients, taking into account such circumstances, the heating temperature,
Time etc. must be controlled precisely.

[0007] In other words, in order to fundamentally prevent the occurrence of food poisoning, at the food processing site, the content of the food used, particularly the state of bacteria in the food, is determined prior to the processing, and It is important to perform sterilization and cooking of foodstuffs according to the danger of the bacteria. However, this has not been considered at all in the field of food processing.

[0008]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a system capable of thoroughly controlling hygiene in food processing and fundamentally preventing the occurrence of food poisoning.

[0009]

According to the present invention, in order to solve the above-mentioned problems, foods are pre-processed by various fungus treatment devices, and the pre-processed foods are prepared by various preparation devices, and after the pre-processing or This is a system for performing sanitary control in a food processing process in which prepared food is cooked and processed by various cooking processing devices and the processed food is packaged by various packaging devices to produce food. Based on input data related to the degree of risk of the food, the cooking content of the food and the fungus treatment, a host computer that records the food processing information and the fungus treatment information, and outputs a barcode including a classification related to the food processing and the fungus treatment; and Color-coded according to the risk of bacteria
A number of food containers to which the relevant barcodes are attached, and each of the various bacteria processing devices, the various blending devices, the cooking and processing devices, and the various packaging devices are arranged, and can communicate with the host computer. And a lower-order computer having a barcode reader and a display, wherein the upper-level computer belongs to each of the lower-level computers, of the food processing information and the bacteria processing information, to which the lower-level computer belongs. Transmitting information related to the device, each of the lower-level computers displays information read by the relevant barcode reader on a relevant display, and compares the information with information received from the upper-level computer;
If they do not match, error information is output, so that a hygiene management system in food processing is characterized.

[0010]

Preferred embodiments of the present invention will be described below with reference to the accompanying drawings. FIG. 1 is a block diagram showing a configuration of a hygiene management system in a food processing step according to one embodiment of the present invention. The sanitary management system according to the present invention includes, for example, as shown in FIG. 1, various kinds of bacteria treatment devices 10 and 11 for pre-treating food materials, various compounding devices 12 for preparing food materials after pre-treatment, The present invention is applied to a food processing factory provided with various cooking processing devices 13 for cooking and processing the prepared ingredients and various packaging devices 14 for packaging the processed food, and performs hygiene management in the food processing process. is there.

The sanitary management system according to the present invention comprises a host computer 1 and various types of bacteria treatment devices 10 and 1.
1, disposed in each of various blending devices 12, various cooking devices 13 and various packaging devices 14, are connected to the upper computer 1 so as to be able to communicate with each other, and have a bar code reader 3a to 3e and displays 4a to 4e having lower displays. It has computers 2a to 2e.

The host computer 1 records food processing information and bacterial processing information based on input data relating to the danger of bacteria possessed by the food at the time the food is carried in, the cooking content of the food, and the processing of the fungi. A bar code including a classification related to bacterial treatment is output.

The output bar code includes, for example, the following classifications. 1. Product name 2. 2. Product group: Fresh fish / processed fish products / meat / processed meat products / vegetables / processed vegetable products / fruits / processed fruit products / dried products / millet / dried beans / seasonings / alcoholic beverages / powdered foods / spices / other Product form: room temperature / dry / salted / sweetened / refrigerated / frozen /
3. Smoked / vacuum / gas filling / preservative / fungicide Management conditions: room temperature / room temperature low / low temperature management (0 ° C, 7
4. 13 ° C / high humidity / low temperature / frozen (-25 ° C, -35 ° C) Classification of fungal dangers: Dangerous to soil bacteria, anaerobic bacteria, Potulinum bacteria / Dangerous to Salmonella bacteria / Dangerous to pathogenic Escherichia coli / Shigella,
5. Risk for oral infectious diseases such as cholera bacteria / risk for Vibrio parahaemolyticus / risk for Campylobacter enteritis / High general viable cell count / Sterility Bacterial treatment classification: no treatment / water washing / water washing + heat treatment /
Water cleaning + hypochlorite + water cleaning / water cleaning + hypochlorite + water cleaning + heat treatment / ozone water treatment / ozone water treatment + heat treatment / electrolytic water + water treatment / electrolytic water + water treatment + heat treatment / heat treatment / pressurization Sterilization / acid treatment 7. Time division of each process: 0 minutes / 5 minutes / 10 minutes / 20 minutes /
7. 30 minutes / 40 minutes / 50 minutes / 60 minutes / 120 minutes / 150 minutes / 180 minutes / 240 minutes 8. Ozone concentration: 30 ppm / 50 ppm / 70 ppm Cooking method: bake / steam / roast / boil / boil / boil / cook / roast / press / fry / oven / microwave / no treatment Cooking temperature: 40 ° C / 50 ° C / 60 ° C / 70 ° C / 8
0 ° C / 100 ° C / 120 ° C / 130 ° C / no treatment Packaging form: vacuum packaging / degassing packaging / simple packaging / use of preservatives Best before date: 1 day / 3 days / 5 days / 10 days / 14 days /
30 days / 60 days / 90 days / 180 days / 360 days 13. Preservation method: chilled refrigeration / high humidity low temperature / freezing / normal temperature /
Other

The sanitary management system according to the present invention further includes a number of food containers 5a to 5j which are color-coded according to the degree of danger of bacteria in the food and have a related bar code attached thereto. ing.

The upper computer 1 transmits, to each of the lower computers 2a to 2e, information relating to the apparatus to which the lower computers 2a to 2e belong, out of the food processing information and the bacteria processing information.

The lower computers 2a to 2e are respectively
The information read by the related bar code readers 3a to 3e is displayed on the related displays 4a to 4e, and is compared with the information received from the host computer 1. If the information does not match, the error information is displayed on the related display 4a. To 4e.

In this way, when the foodstuff is carried into the food processing factory, the foodstuff is inspected for bacteria, and based on the inspection data, the foodstuff is classified according to the degree of danger of bacteria contained in the foodstuff, and the foodstuffs are color-coded corresponding to the classification. Food container 5
a to 5j. Thereby, the worker can easily recognize the degree of danger of bacteria contained in the foodstuff by the color of the foodstuff container.

The host computer 1 is also provided with data on the danger of bacteria contained in the food, the cooking content of the food to be produced, and the bacterial treatment, and records the food processing information and the bacterial treatment information. The host computer 1 outputs a barcode including a classification related to food processing and fungus processing based on the food processing information and fungus processing information.
Then, a related bar code is attached to each of the food containers 5a to 5j. The high-order computer 1 further transmits, to each of the low-order computers 2a to 2e, information related to the device to which the low-order computers 2a to 2e belong, out of the food processing information and the bacteria processing information.

The introduced foodstuffs are used as foodstuff containers 5a to 5j.
At the same time, first, it is transported to the various fungus treatment devices 10 for primary pretreatment. The operator can control the various types of bacteria treatment devices 10.
Before performing the process (primary preprocessing), the barcodes of the food containers 5a to 5j are read using the barcode reader 3a of the lower computer 2a belonging to the device 10. Then, the information read from the barcode is displayed on the display 4a of the lower computer 2a. Thereby, the worker can confirm the processing procedure by the device 10, such as the degree of danger of bacteria, the method of treating bacteria, and the processing time. In this case, the device 10
When the food which should not be processed is transported, the lower computer 2a determines that the information read from the barcode does not match the information received from the upper computer 1, and displays the error information on the displays 4a to 4a.
e. This prevents erroneous bacterial treatment (primary pretreatment) of the food material.

The foodstuffs subjected to the primary pretreatment are put into corresponding foodstuff containers 5a to 5j and conveyed to various fungus treatment devices 11 for secondary pretreatment, or conveyed to various blending devices 12, Alternatively, it is transported to various cooking processing devices 13. As in the case of the primary pretreatment, the worker belongs to the devices 11, 12, and 13 before performing the processes by the various bacteria processing devices 11, the processes by the various blending devices 12, and the processes by the various cooking devices 13. Bar code readers 3b, 3c, 3 of lower computers 2b, 2c, 2d
Using d, the barcodes of the food containers 5a to 5j are read. Then, the worker can use the lower computer 2b,
By viewing the information displayed on the displays 4b, 4c and 4d of the devices 2c and 2d, the devices 11, 12, and 13 are displayed.
Can confirm the processing procedure. This prevents erroneous processing from being performed.

The foodstuffs subjected to the secondary treatment are put into corresponding foodstuff containers 5a to 5j.
2 or various cooking processing devices 13. Also,
The prepared ingredients are put into the corresponding ingredients containers 5a to 5j, and further conveyed to the various cooking devices 13. In the same procedure as described above, the processed and cooked ingredients are stored in the corresponding ingredient containers 5a to 5c.
5j and transported to various packaging devices 14.

As described above, according to the sanitary management system according to the present invention, prior to the food processing, the state of possession of the bacteria of the food used is inspected, and the risk of the bacteria possessed by the food is determined based on the inspection data. In accordance with the classification, the foodstuffs are placed in foodstuff containers colored according to the classification. After that, the foodstuffs are put into foodstuff containers according to the degree of risk of the bacteria throughout the food processing process, and are conveyed to various processing devices in a clearly classified state, where they are processed. In addition, in various processing apparatuses, the bar code attached to the food container is read prior to the processing, whereby the processing content is confirmed, and erroneous processing is reliably prevented from being performed. In this way, the occurrence of food poisoning is fundamentally prevented by performing an appropriate sterilization treatment.

[0023]

As described above, according to the present invention, foods used throughout the food processing process are classified according to the degree of danger of bacteria contained in the foods, and color-coded for each classification. It is put in a food container and transported to various processing devices for processing. In various processing devices,
Prior to the processing, the barcode attached to the foodstuff container is read to confirm the processing content, thereby preventing erroneous processing from being performed. As a result, reliable sterilization treatment is performed, and the occurrence of food poisoning is fundamentally prevented.

[Brief description of the drawings]

FIG. 1 is a block diagram showing a configuration of a hygiene management system in a food processing step according to one embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Upper-level computer 2a-2e Lower-level computer 3a-3e Barcode reader 4a-4e Display 5a-5j Foodstuff container 10, 11 Various bacteria processing devices 12 Various preparation devices 13 Various cooking processing devices 14 Various packaging devices

Claims (1)

[Claims] Claims 1. A food material is pre-processed by various fungus treatment devices, the pre-processed food material is prepared by various preparation devices, and the pre-processed or prepared food material is processed by various cooking processing devices. It is a system for performing sanitary control in the food processing process of manufacturing food by packaging food with various packaging devices, based on the danger degree of bacteria having food ingredients, the cooking content of food ingredients and input data on bacterial treatment, A high-order computer that records food processing information and fungal treatment information, and outputs a barcode including a classification related to food processing and fungal treatment, and is color-coded according to the risk of bacteria having the food material, Many food containers with barcodes attached,
A low-order computer that is disposed in each of the various fungus treatment devices, the various preparation devices, the cooking and processing devices, and the various packaging devices, is communicably connected to the high-level computer, and has a barcode reader and a display. Then, the higher-level computer transmits, to each of the lower-level computers, information related to the device to which the lower-level computer belongs, out of the food processing information and the fungus processing information, and the lower-level computers each relate to the lower-level computer. While displaying the information read by the barcode reader on the relevant display,
A hygiene management system in food processing, wherein the hygiene management system in food processing is configured to compare with information received from the host computer and output error information when the information does not match.