Transcription of 5 調理実習（体験）等における食中毒予防のための衛生管理 …
1 40 5 WHO 41 2 5 WHO
2 12 42 !! !! Plan-Do-See 43 Aw ( )
3 PH pH 4 C 55 C** / 30 C 45 C * A B F 10 C 48 C ** E B F C 45 C ** 10 C 52 C ** C C ** C 45 C ** C C ** - - 10 7 C 10 C 50 C 48 C ** 11 5 C C ** 10 C 42 C ** FDA 3 * ** ** ** 55 C 24 44 pH A 0 1 pH 5% 10% 34 C 43 C 21% 157 75 C 1 [ (%)] E.
4 Coli 137 - ( 177 - ( 119 - - 196 - 11 - - 212 - 94 - - - 146 - - 77 - - - 45 - 79 - - 85 - - - 20 21 3 30 0330002 45 2002 85 C 1 46 HACCP HACCP Hazard Analysis and Critical Control Point 1960 1993 FAO/WHO Codex HACCP HACCP CCP))
5 HACCP CCP 75 C 1 HACCP CCP cross contamination Prerequisite programme PP HACCP 3 HACCP HACCP Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application Annex to CAC/RCP 1-1969
