Transcription of ISO22000(食品安全マネジメントシステム)の基礎 Ⅰ．導入・ …
1 ( ) I ( )
2 ( )
3 ( ) FSMS 2 II PRP Pre-requisite Programme HACCP iso22000 :2005 iso22000 :2005 a) b h) g) e) i) d) f) c) j) ( ) FSMS 3 ( )
4 FSMS 4 ( ) H
5 SSOP 1 ( ( ))
6 FSMS 5 ( ) FSMS 6 III HACCP / / 22000 2005 22000 1 , 2 3 4 5 6 1 7 2 2 8 3 9 4 10 5 11 6 12 7
7 HACCP, ( ) FSMS 7 ( A ( ))
8 85 C 30 106 100 C 2 100 120 C 4 80 C 30 65 C 1 42 120 C 20 CIP /100g C C C C 11 8,192 44 14 65.
9 536 56 2 8 7 1 C 90% 57 z z z D reduction time 90% Z z value 1/10 IV ( )
10 FSMS 8 ( ) FSMS 9 ( ) FSMS 10 V 5.
