食品工場における洗浄プロセスの統計的評価

食品産業において洗浄工程の能力を正しく把握することは重要である,品質管理分野の工程能力を定量的に評価する指標である工程能力指数を用いて洗浄能力を統計学的手法で評価する方法を考案した.洗浄能力値Pckを定義し,食品製造現場におけるデータに適用し,評価方法や基準値の設定方法について考察した....

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Published inJapan Journal of Food Engineering Vol. 22; no. 2; pp. 47 - 51
Main Authors 上永吉, 剛志, 吉本, 則子, 山本, 修一
Format Journal Article
LanguageJapanese
Published 一般社団法人 日本食品工学会 15.06.2021
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ISSN1345-7942
1884-5924
DOI10.11301/jsfe.21590

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Abstract 食品産業において洗浄工程の能力を正しく把握することは重要である,品質管理分野の工程能力を定量的に評価する指標である工程能力指数を用いて洗浄能力を統計学的手法で評価する方法を考案した.洗浄能力値Pckを定義し,食品製造現場におけるデータに適用し,評価方法や基準値の設定方法について考察した.
AbstractList 食品産業において洗浄工程の能力を正しく把握することは重要である,品質管理分野の工程能力を定量的に評価する指標である工程能力指数を用いて洗浄能力を統計学的手法で評価する方法を考案した.洗浄能力値Pckを定義し,食品製造現場におけるデータに適用し,評価方法や基準値の設定方法について考察した.
食品産業において洗浄工程の能力を正しく把握することは重要である,品質管理分野の工程能力を定量的に評価する指標である工程能力指数を用いて洗浄能力を統計学的手法で評価する方法を考案した。洗浄能力値P ckを定義し,食品製造現場におけるデータに適用し,評価方法や基準値の設定方法について考察した。
Author 上永吉, 剛志
山本, 修一
吉本, 則子
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  fullname: 山本, 修一
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References 13) M. Z. Anis; Basic process capability indices: An expository review, International Statistical Review, 76, 347-367 (2008).
18) N. Kokubun, K. Kunitake T. Okushiba, J. Matsuura, H. Murakami, T. Morita, K. Okabe, K. Nakajima, N. Ishizaki, C. Dogasaki; “Optimization of Evaluation Method for Hand Washing and Hand Washing Method in the Meat Processing Plant” (in Japanese). Jpn. J. Food Microbiol., 31, 100-107 (2014).
10) Y. Hironaka; “The Actual Circumstances of Food Industries in Japan Observed through Total Factor Productivity” (in Japanese). Journal of Japan Society for Production Management 15, 99-104 (2008).
16) K. Hamaguchi, T. Inaba, T. Yoshida; “Proposal of the new process capability index (Cph) to the silgle-sided specification by using only half of sample seize at non-normal distribution” (in Japanese). Reliability Engineering Association of Japan Journal, 24, 813-816 (2002).
17) T. Morita, H. Kitazawa, T. Iida, S. Kamata; “Examination about survival of Salmonella in the environment of an oil-meal manufacturing plant” (in Japanese). Jpn. J. Anim. Hyg., 30, 75‒83 (2004).
4) T. Yano; “Practice!! Hazard management of food factories (Jistusen!! Syokuhinkouzyou No Hazard Kanri)” (in Japanese). Saiwai Shobo, Tokyo, 2011, pp.1-6, 129-141.
3) M. Treacy, F. Wiersema; “The Discipline of Market Leaders (No. 1 Kigyou No Housoku)” (in Japanese). Nikkei Publishing, 2003, pp.54-81.
6) A. Yamada, K. Hisa, M. Fukuoka, T. Hagiwara, T. Sakiyama, H. Watanabe; “Study on Problems of HACCP at Food Kitchen Manufacturing a Wide Variety of Products in Small Quantities” (in Japanese). Jpn. J. Food Eng., 8, 59-71 (2007).
5) Japan Food Hygiene Association; Guidelines for Creating A Food Safety HACCP Program (Syokuhin No Anzen Wo Tsukuru HACCP)” Japan Food Hygiene Association, Tokyo, 2013, pp.12-19.
15) Y. Hanyu; “Investigation of Hygiene Management Methods on a Food Manufacturing Site and Development of Cleaning Level Judgment Technique” (in Japanese). Tohoku Agri. Res., 63, 185-186 (2010).
2) S. Tanaka; “Business Model of Food Manufacturers to Survive in The Octuple Whammy Era” (in Japanese). Mizuho Industry Focus, 127, 2-37 (2013).
7) M. Numama, M. Miyazaki, K. Umehara, H. Kurata; “Method of Monitoring Washing Efficacy for Sanitation Control. Sanitation Degree Index as a Process Control Method -Sanitation Degree Index as a Process Control Method” (in Japanese). Japan J. Food Microbiol., 13, 173-177 (1997).
12) H. Timmerman; Cleaning validation, practical considerations. J. Hygienic Engineering and Design, 2, 3-5 (2013).
1) Y. Hironaka; “2 times productivity of food factories (Syokuhin Kouzyou No Seisansei 2 Bai)” (in Japanese). Nikkan Kogyo Shimbun, 2016, pp.12-40.
11) L. Yan; “The Role of Management Control in Balancing between Quality Management and Cost Reduction” (in Japanese). Melco J. Manage. Account. Res., 5, 31-44 (2012).
14) S. Kawasaki; “Microbial detection technology at food manufacturing sites” (in Japanese). Jpn. J. Food Eng., 19, (3), A10-A11 (2018).
8) K. Nakanishi; “Fundamental Studies on the Adhesion of Proteinaceous Residues on the Surface and Its Cleaning in Food Processing” (in Japanese). Jpn. J. Food Eng., 7, 1-13 (2006).
9) K. Nakanishi, T. Sakiyama, T. Nagai; “Adhesion of Soils and Its Cleaning in Food Processing” (in Japanese). Jpn. J. Food Eng., 44, 753-759 (1997).
References_xml – reference: 16) K. Hamaguchi, T. Inaba, T. Yoshida; “Proposal of the new process capability index (Cph) to the silgle-sided specification by using only half of sample seize at non-normal distribution” (in Japanese). Reliability Engineering Association of Japan Journal, 24, 813-816 (2002).
– reference: 10) Y. Hironaka; “The Actual Circumstances of Food Industries in Japan Observed through Total Factor Productivity” (in Japanese). Journal of Japan Society for Production Management 15, 99-104 (2008).
– reference: 8) K. Nakanishi; “Fundamental Studies on the Adhesion of Proteinaceous Residues on the Surface and Its Cleaning in Food Processing” (in Japanese). Jpn. J. Food Eng., 7, 1-13 (2006).
– reference: 11) L. Yan; “The Role of Management Control in Balancing between Quality Management and Cost Reduction” (in Japanese). Melco J. Manage. Account. Res., 5, 31-44 (2012).
– reference: 3) M. Treacy, F. Wiersema; “The Discipline of Market Leaders (No. 1 Kigyou No Housoku)” (in Japanese). Nikkei Publishing, 2003, pp.54-81.
– reference: 9) K. Nakanishi, T. Sakiyama, T. Nagai; “Adhesion of Soils and Its Cleaning in Food Processing” (in Japanese). Jpn. J. Food Eng., 44, 753-759 (1997).
– reference: 17) T. Morita, H. Kitazawa, T. Iida, S. Kamata; “Examination about survival of Salmonella in the environment of an oil-meal manufacturing plant” (in Japanese). Jpn. J. Anim. Hyg., 30, 75‒83 (2004).
– reference: 2) S. Tanaka; “Business Model of Food Manufacturers to Survive in The Octuple Whammy Era” (in Japanese). Mizuho Industry Focus, 127, 2-37 (2013).
– reference: 15) Y. Hanyu; “Investigation of Hygiene Management Methods on a Food Manufacturing Site and Development of Cleaning Level Judgment Technique” (in Japanese). Tohoku Agri. Res., 63, 185-186 (2010).
– reference: 6) A. Yamada, K. Hisa, M. Fukuoka, T. Hagiwara, T. Sakiyama, H. Watanabe; “Study on Problems of HACCP at Food Kitchen Manufacturing a Wide Variety of Products in Small Quantities” (in Japanese). Jpn. J. Food Eng., 8, 59-71 (2007).
– reference: 18) N. Kokubun, K. Kunitake T. Okushiba, J. Matsuura, H. Murakami, T. Morita, K. Okabe, K. Nakajima, N. Ishizaki, C. Dogasaki; “Optimization of Evaluation Method for Hand Washing and Hand Washing Method in the Meat Processing Plant” (in Japanese). Jpn. J. Food Microbiol., 31, 100-107 (2014).
– reference: 7) M. Numama, M. Miyazaki, K. Umehara, H. Kurata; “Method of Monitoring Washing Efficacy for Sanitation Control. Sanitation Degree Index as a Process Control Method -Sanitation Degree Index as a Process Control Method” (in Japanese). Japan J. Food Microbiol., 13, 173-177 (1997).
– reference: 12) H. Timmerman; Cleaning validation, practical considerations. J. Hygienic Engineering and Design, 2, 3-5 (2013).
– reference: 1) Y. Hironaka; “2 times productivity of food factories (Syokuhin Kouzyou No Seisansei 2 Bai)” (in Japanese). Nikkan Kogyo Shimbun, 2016, pp.12-40.
– reference: 13) M. Z. Anis; Basic process capability indices: An expository review, International Statistical Review, 76, 347-367 (2008).
– reference: 14) S. Kawasaki; “Microbial detection technology at food manufacturing sites” (in Japanese). Jpn. J. Food Eng., 19, (3), A10-A11 (2018).
– reference: 4) T. Yano; “Practice!! Hazard management of food factories (Jistusen!! Syokuhinkouzyou No Hazard Kanri)” (in Japanese). Saiwai Shobo, Tokyo, 2011, pp.1-6, 129-141.
– reference: 5) Japan Food Hygiene Association; Guidelines for Creating A Food Safety HACCP Program (Syokuhin No Anzen Wo Tsukuru HACCP)” Japan Food Hygiene Association, Tokyo, 2013, pp.12-19.
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