JP2014052976A - Wiping inspection system - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a wiping inspection system of bacteria in which the number of bacteria adhered to the surfaces of the machinery, the apparatus, the hands of employees and the like is checked so as to verify the management situation and the like of the production, storage, and cooking steps and the like, while the employee and the like are made to easily recognize danger of food poisoning in consideration of a risk of the occurrence of food poisoning due to the difference in the types of bacteria groups and the difference in the processing state of the food, and thereby sufficiently achieving the prevention of food poisoning.SOLUTION: In S2, an application to a judgment reference map is performed. A determination score is obtained by applying various pieces of information to this judgment reference map. Next, in S3, the judgment score of each part to be inspected is calculated. Here, the judgment scores of respective parts to be inspected are calculated separately. Next, in S4, a summed-up judgment score of a working facility is calculated. This summed-up judgment score is obtained by summing up all judgment scores in respective parts to be inspected. The judgment score of the whole working facility can be obtained by calculating this summed-up judgment score.

Description

  This invention examines the number of bacteria adhering to the surface of foodstuffs, food, machinery, utensils, and employees' hands, etc., and grasps the presence of bacteria in manufacturing, storage, cooking processes, etc. In particular, the present invention relates to a wiping inspection system for verifying where to manage and where there is a danger according to the state of bacteria.

  Conventionally, it is known to perform a food bacteria test (general bacteria count, coliform count, food poisoning bacteria, etc.) as an index for maintaining the quality level of food. This food bacteria test has standard standards in the Food Sanitation Law for milk, dairy products in general, soft drinks, etc., and some foods have guidance standards in the prefectural regulations.

  Certainly, about foodstuffs and foods, you can know the bacterial status by conducting bacterial tests based on these food hygiene inspection guidelines, but facilities, machinery that manufacture, store, and cook these foods and foods For bacteria and instruments, the bacteria inspection method based on the food hygiene inspection guidelines cannot be physically inspected.

  Therefore, the number of bacteria adhering to the surface of foodstuffs, food, machinery, utensils, and even the hands of workers is examined, and the presence of bacteria is ascertained in any manufacturing, storage, cooking process, etc. It is known to perform a wiping inspection in order to manage or verify where the danger is. In this wiping test, using a sterile swab, wipe the bacteria from the test object and transfer them to a petri dish, or transfer the bacteria from the test object directly using a food stamp Etc. are known.

  However, in the inspection report created by the general wiping inspection, multiple items (for example, hygiene management of facilities management, hygiene management of machinery and equipment, hygienic handling of food, etc., hygiene management of water used, etc.) ), However, there is a problem that it is difficult to understand the results unless they are evaluated by the same weight and are experts with hygiene knowledge, especially at the employee level where they want to be most aware of the test results. There was a problem that I could not understand.

  Therefore, Patent Document 1 below proposes an information processing apparatus for hygiene management that raises employees' awareness of hygiene management and more effectively prevents food poisoning in facilities that handle food such as restaurants.

Specifically, the information processing apparatus includes a hygiene management evaluation unit that scores the hygiene management status of stores and employees that handle foods, and a bacteria-related information evaluation unit that scores information about bacteria of stores and employees. And a customer-viewed hygiene management evaluation section that scores the hygiene management status of stores and employees from the customer's perspective, obtained by these hygiene management evaluation section, bacteria-related information evaluation section, and customer-viewpoint hygiene management evaluation section Based on each score, the analysis part which analyzes the hygiene degree of a store and an employee is provided.
According to this information processing apparatus, the three states of the hygiene management state, the bacterial state, and the hygiene management state from the customer's viewpoint are scored, and the scored one is analyzed by the analysis unit. According to the analysis result, the hygiene level of the store and the employee is obtained, and the hygiene management awareness of the employee is increased by the analyzed hygiene level, and food poisoning can be effectively prevented.

JP 2010-287166 A

  By the way, there are various types of bacterial groups, and even among these food poisoning bacteria, there are various bacterial groups such as Staphylococcus aureus, Salmonella, Vibrio parahaemolyticus. These bacterial groups include a bacterial group that surely causes food poisoning when at least one bacteria group exists, and a bacterial group that does not cause food poisoning even when a plurality of bacteria groups exist.

  Also, regarding the processing status of processing facilities that perform wiping inspections, for example, food processing facilities that perform heating (such as meat processing plants and fresh fish processing plants) and food processing facilities that do not perform heating (such as meat processing plants) Compared with food processing facilities that do not heat afterwards, food processing facilities that do not heat afterwards are more likely than food processing facilities that heat afterwards. Increased risk of food poisoning.

Regarding the difference in the bacterial group and the processing status of the processing facility, the information processing apparatus disclosed in the above-mentioned Patent Document 1 uses “plural types of bacteria (for example, Escherichia coli, yellow grapes” as described in paragraph [0062]. For each cocci, Salmonella, Vibrio parahaemolyticus, etc.) ... By displaying the bacteria count input form, the number of bacteria of multiple types of bacteria may be entered. " However, information processing that obtains a score or an analysis result is not performed in consideration of the degree of risk of occurrence of food poisoning.
In other words, the information processing apparatus disclosed in Patent Document 1 does not take into account the risk of food poisoning that changes depending on the type of bacteria group or the difference in the processing status of food. That wasn't enough.

  Therefore, the present invention examines the number of bacteria adhering to the surface of machinery, equipment, and employees' hands, etc., and wipes out bacteria to verify the management status of manufacturing, storage, cooking processes, etc. In the system, considering the risk of food poisoning changing due to differences in bacterial group types and food processing conditions, employees can easily recognize the danger of food poisoning and prevent food poisoning. It aims at providing the wiping inspection system which can fully be aimed at.

  The wiping inspection system of the present invention is configured to change the inspection result (score, etc.) of the wiping inspection even if the number of bacteria is the same due to differences in the types of bacteria and food processing conditions, etc. So that subordinates can recognize the dangers of this as accurately as possible.

  Specifically, the first invention collects a group of bacteria at a location to be inspected in a food processing facility, cultures the group of bacteria for each type, and counts the number of the cultured bacteria for each type of bacteria group. Bacteria number input means for inputting the counted number of bacteria for each type, processing status input means for inputting the processing status of the food in the processing facility, and the processing status of the processing facility and the bacteria for each type of bacteria group According to the number, the determination reference map means for defining the determination reference score, and each information input from the bacteria count input means and the processing status input means is applied to the determination reference map means, and A wiping inspection system comprising: a determination score calculation unit that calculates a determination score; and a score output unit that outputs a value of the determination score calculated by the determination score calculation unit.

  According to the above configuration, the number of bacteria for each type of bacteria group and the processing facility by the number of bacteria input means for inputting the number of bacteria for each type of bacteria group and the processing status input means for inputting the processing status of the processing facility When the processing status (difference between whether heating is performed after the fact and whether heating is performed after the fact) is input to the determination score calculation means, the determination score calculation means stores the input information in the determination reference map means It applies, and the judgment score of the location to be inspected is calculated. Then, the value of the determination score calculated by the determination score calculation means is output by the score output means.

  For this reason, it is possible to obtain a determination score reflecting the risk of food poisoning that varies depending on the difference in the type of bacteria group and the difference in the processing status of the processing facility.

  Further, the second invention is the first invention, wherein a plurality of the inspected places are set, and a score summing unit that sums the determination scores of the plurality of inspected places is provided. It is a wiping inspection system characterized by outputting a summed determination score summed by a score summing means.

  According to the above configuration, a combined determination score that is a determination score of the entire processing facility can be obtained in a processing facility in which a plurality of inspection locations are set.

  Thereby, the danger of food poisoning in the whole processing facility can be easily recognized.

  According to a third aspect of the present invention, in the second aspect, the output state of the score output means so as to recognize the risk of the portion to be examined in which the number of bacteria of a predetermined number or more is counted among the plurality of portions to be examined. It is a wiping inspection system, characterized by comprising a risk recognition means for changing.

  According to the above configuration, since the output state of the score output means is changed by the risk recognition means, it is possible to easily recognize the risk of the inspected location where the number of bacteria of a predetermined number or more is counted. For this reason, it is possible to easily recognize specifically in which part to be inspected the risk of food poisoning is higher.

  Thereby, the consciousness of the employee's hygiene management in each inspection location can be further increased.

  In a fourth aspect based on the first aspect, the determination reference map means includes a plurality of determination reference score maps, and changes the map from the plurality of determination reference score maps to a specific determination reference score map. A wiping inspection system including a map changing unit.

  According to the above configuration, since the map changing means is provided, the determination reference score map of the determination score can be freely changed according to the user's request or the like.

  Thereby, according to a user's request etc., the consciousness of the employee's hygiene management in a processing facility can be raised or lowered freely.

  According to a fifth invention, in the second invention, the positions of the plurality of inspected locations in the processing facility are displayed to identify the inspected location, and the number of bacteria in the inspected location is displayed at the location of the inspected location. A wiping inspection system comprising print output means for printing and outputting a layout diagram to be printed.

  According to the above configuration, the print output means can specifically specify the detected location in the processing facility, and can print and output a layout diagram that displays the number of bacteria at the detected location. Therefore, employees can freely post the layout diagram in the processing facility.

  Thereby, the employee can freely see the layout diagram in the processing facility and can recognize the number of bacteria and the location to be inspected at the same time, so that the employee's awareness of hygiene management can be further enhanced.

  According to a sixth aspect, in the fifth aspect, the layout diagram includes an image display unit that displays an image of a state of bacteria cultured for each bacterial group at the position of the inspection site. Wiping inspection system.

  According to the above configuration, since the image display unit is provided, an image of the state of bacteria cultured for each bacteria group is simultaneously displayed in the layout diagram. It is possible to recognize the number of bacteria at the examination location.

  Therefore, the employee can raise the consciousness of hygiene management more and can prevent food poisoning reliably.

  According to the present invention, it is possible to obtain a determination score reflecting the risk of food poisoning that changes depending on the difference in the type of bacteria group and the difference in the processing status of food in the processing facility.

  Therefore, in the wiping inspection system that examines the number of bacteria adhering to the surfaces of machinery, equipment, employees' hands, etc., and verifies the management status of manufacturing, storage, cooking processes, etc., Considering the risk of occurrence of food poisoning that changes depending on the type and processing status, employees can easily recognize the risk of food poisoning and prevent food poisoning sufficiently.

It is the figure by which the test | inspection flow of the wiping test | inspection system which concerns on embodiment of this invention was shown. It is a control block diagram of a wiping inspection system. It is a control flow figure of a wiping inspection system. It is the figure which showed the table | surface of the criterion map of a wiping inspection system. 2 is a “wiping test result table” of Example 1. FIG. 1 is a “layout photograph diagram” of Example 1. FIG. 3 is a “wiping inspection result table” of Example 2. 5 is a “layout photograph diagram” of Example 2. FIG. 6 is a “wiping test result table” of Example 3. 6 is a “layout photograph diagram” of Example 3. FIG.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. It should be noted that the following description of the preferred embodiments is merely illustrative in nature and is not intended to limit the present invention, its application, or its use.

FIG. 1 is a diagram showing an inspection flow of the wiping inspection system according to the embodiment of the present invention.
In the wiping inspection of the bacterial group, first, as shown in FIG. 1 (a), the knife 1 of the object is wiped by using a sterilized cotton swab 2 in a cooking place or the like to be inspected. Next, as shown in FIG. 1 (b), the swab 2 is rubbed against the petri dish 4 coated with the medium 3, and bacteria that are not visible to the naked eye are transferred to the petri dish 4.

  At this time, the medium 3 is to be detected, for example, a medium for culturing general bacteria, a medium for culturing coliform bacteria, a medium for cultivating Staphylococcus aureus, a medium for cultivating Salmonella, a medium for culturing Vibrio parahaemolyticus, etc. Prepare several depending on the type of bacteria group.

  Then, as shown in FIG.1 (c), the petri dish 4 to which the bacteria group was moved is put into the incubator which is not illustrated, and the bacteria group in the petri dish 4 is cultured. During this culture period, the culture is performed for 24 to 48 hours.

  When the bacterial group is cultured, a plurality of colonies 5 are generated as shown in FIG. In this state, the number of colonies 5 is counted. For example, the number of colonies 5 is counted (counted) by visual observation, a loupe, or a colony counter in a range surrounded by a circle in FIG. Then, the counted value is multiplied by a predetermined value according to the size of the petri dish 4, and the value calculated by this multiplication is estimated as the number of colonies 5 of the whole petri dish 4 and calculated as the total number of bacteria. .

  After calculating the number of bacteria, the whole petri dish 4 is photographed with the camera 6 from above. This photography is performed for posting in a layout photograph diagram to be described later. At the time of photographing, it is desirable to place colored paper (not shown) on the rear surface (lower surface) of the petri dish 4 so that the colony 5 can be easily understood with the naked eye so that the outer edge of the colony 5 is clear.

  Next, as shown in FIG. 1 (e), information such as the number of colonies 5 (the number of bacteria) and photographic data of the petri dish 4 is input to a computer 7 (control system) with a keyboard 8 or the like. Based on the input information, arithmetic processing is performed by arithmetic means of the computer 7.

  The calculation result of the calculation means is configured to be displayed and output on the monitor 9 of the computer 7. Further, the calculation result can be printed out by connecting the printer 10.

  Finally, as shown in FIG. 1 (f), the calculation result is printed on paper by the printer 10, thereby obtaining a document such as a “wiping inspection result table” G or “layout photo chart” L described later.

  The method for collecting bacteria is not particularly limited. For example, in addition to the wiping method using the cotton swab 2 described above, a stamp method using a food stamp may be used.

  Next, a control block of the wiping inspection system, specifically, a system control block of the computer will be described with reference to FIG.

  The system control block 11 includes, as input means, an inspection point input means 12, a bacterial count input means 13, a processing status input means 14, a map change input means 15, and an image input means 16. . Of these, the inspection location input means 12, the bacteria count input means 13, the processing status input means 14, and the map change input means 15 are input using the keyboard 8 (see FIG. 1), and the image input means 16 is a computer. 7 is input using a camera 6 (see FIG. 1) connected to the terminal 7. Note that the input means is not limited to these, and may be other means.

  The inspection location input means 12 is configured to input an inspection location, specifically, an individual wiping location in the processing facility. For example, a wiping place such as “chopping board” or “knife” is input.

  The bacterial count input means 13 is configured to input the number of colonies 5 of the petri dish 4 as the bacterial count. For example, “0” is input when the number is 0, and “100” is input when the number is 100.

  The processing status input means 14 is configured to input the processing status of the processing facility. For example, if the processing status of a food processing facility that is heated after the fact (such as a meat processing plant or a fresh fish processing plant), enter "Heating" and the food processing facility that does not heat after the fact (canteen, restaurant) If it is the processing status of the side dish processing shop, etc., enter “raw food”. The processing status input means is not limited to “heating” and “raw food”, but may be other processing status.

  The map change input means 15 is configured to be able to freely switch a later-described determination reference map stored in the determination reference map storage unit 18. For example, if you want to raise awareness of hygiene management with a strict score, use a criteria map that tends to give a relatively low score, but if you need a moderate score and a minimum level of hygiene management awareness, Switch to a decision reference map that easily produces high scores.

  As described above, the image input means 16 is specifically composed of the camera 6. Thus, a photographic image obtained by photographing the entire petri dish 4 with the camera 6 from above is input to the computing means 17.

  Next, the calculation means 17 is composed of a CPU (Central Processing Unit) and is configured to perform a desired calculation process. Specifically, the calculation means 17 performs a calculation process (control flow in FIG. 3) to be described later. It is configured as follows.

  A determination reference map storage unit 18 is set in a storage area inside the calculation means 17. The determination reference map storage unit 18 stores a determination reference map, which will be described later, and is configured such that a desired determination reference map is drawn out each time calculation processing is required by the calculation means 17. ing.

  Further, the system control block 11 includes score output means 19 and print output means 20 as output means.

  The score output means 19 is specifically composed of a monitor 9 and is configured to display and output a “wiping inspection result table” G and a “layout photo chart” L, which will be described later, on the screen.

  Further, the print output means 20 is specifically constituted by the printer 10 and is configured to print out the “wiping inspection result table” G and the “layout photo chart” L on paper.

  Next, the control flow of the wiping inspection system will be described with reference to FIG.

  First, various information is input in step S1. In this step S 1, the input points A, B,. Input the processing status of the processing facility (“raw food” or “heating”), input of photographic image data, and the like. In this step, information necessary for controlling the wiping inspection system is input.

  Next, fitting to the determination reference map is performed in step S2. A determination score is obtained by applying various kinds of information to the determination reference map. The determination reference map will be described later in detail with reference to FIG.

  Next, in step S3, a determination score for each inspection location is calculated. Here, the determination score of each inspection location is calculated separately.

  Next, in step S4, a combined determination score for the processing facility is calculated. This total determination score is obtained by adding all the determination scores in each inspection location. By calculating the total determination score, a determination score for the entire processing facility can be obtained.

  In step S5, the judgment score is displayed and printed. That is, the value of each determination score of each inspection location and the value of the combined determination score of the processing facility are output from the output means. Specifically, the monitor 9 of the score output means 19 displays and outputs the determination score and the combined determination score. In addition, the printer 10 of the print output unit 20 prints out the determination score and the combined determination score. At this time, what is actually output is a “wiping test result table” G, which will be described later.

Finally, in step S6, the layout photograph diagram is displayed and printed. This “layout photograph diagram” L will also be described later.
The control flow of this wiping inspection system is merely an example, and for example, step S6 in the layout photograph diagram may be omitted. Further, the obtained determination score or the like may be transmitted to an external computer using an Internet line or the like. Furthermore, other control steps may be provided.

Next, the determination reference map will be described with reference to FIG.
FIG. 4 is a diagram showing a determination reference map for obtaining a determination score. The top table of the map is a general bacterial group map M1. Map patterns (1) to (5) for scoring general bacteria are divided on the vertical axis, and each score (score) is divided on the horizontal axis. The column “Processing” indicates the processing status. “Raw” is for raw consumption (processing status without heating afterwards), “K” is for heating food (processing status after heating) ).

  For example, in the case of a general bacterium (1) for raw consumption, 5 points are given for 0 to 0 bacteria, 4 points are given for 1 to 5 bacteria, and 6 bacteria are given. -10 points, 3 points, 1 to 50 bacteria, 2 points, 51 to 100 bacteria, and 0 or more bacteria, 0 points It is stipulated in.

  In the case of raw food for general bacteria (2), in the same way as for general bacteria (1), when the number of bacteria is 0-0, 5 points, when the number of bacteria is 1-10, 4 points, when the number of bacteria is 11-100 3 points, 2 points when the number of bacteria is 101 to 500, 1 point when the number of bacteria is 501 to 1000, and 0 point when the number of bacteria is 1001 or more, respectively. .

  As described above, in the map of the general bacteria (2), the determination criteria are more gently defined than the map of the general bacteria (1).

  In addition, in the case of the general bacteria (3) for raw consumption, as in the case of the general bacteria (1) and (2), 5 points when the number of bacteria is 0 to 0, 4 points when the number of bacteria is 1 to 50, and the number of bacteria 3 points for 51 to 100, 2 points for 101 to 1000 bacteria, 1 point for 1001 to 10000 bacteria, 0 points for more than 10001 bacteria, respectively. It is prescribed as follows.

  As described above, the judgment standard of the map of the general bacteria (3) is more gently defined than the map of the general bacteria (2).

  The maps of these general bacteria (1) to (3) are all maps for raw consumption, but any one of these maps can be selected according to the request of the company or organization manager who receives the wiping test. . That is, it is conceivable to select a map of general bacteria (1) when it is desired to increase the awareness of hygiene management for the employees of the processing facility. On the other hand, when it is desired to speed up the processing operation only with a minimum awareness of hygiene management, it is conceivable to select a map of general bacteria (3). However, a map of general bacteria (4) and a map of general bacteria (5), which will be described later, may be selected depending on the situation. In addition, when not selecting especially, the map of general bacteria (2) is normally selected.

  On the other hand, the map of general bacteria (4) and general bacteria (5) is a map for heated foods. These maps stipulate that 5 points are assigned when the number of bacteria is 0 to 5 or 0 to 10, so that the judgment criteria may be more gradual than the map for raw consumption. I understand. This is because it is less likely to cause food poisoning for cooked foods (processing conditions after heating) than for raw foods (processing conditions where heating is not performed afterwards). It is stipulated loosely.

  In this map of general bacteria (4) and general bacteria (5), the criteria for general bacteria (4) are stricter, and the criteria for general bacteria (5) are stipulated gently. For this reason, you may select any map according to the request | requirement of managers, such as a company which receives a wiping inspection.

  The second table is a map M2 of coliforms. In this map, the vertical axis is divided into map patterns (1) to (4) for scoring coliforms, and the horizontal axis is divided into points (scores).

  Coliform bacteria are extremely dangerous, and enterohemorrhagic Escherichia coli such as O-157 has a risk of causing human death. Therefore, the map of coliform group (1) for raw consumption stipulates that if there is even one bacterium, it will be 0 points. However, since coliforms die when heated for 1 minute at 75 ° C. or higher, the map of heating coliforms (2) to (4) (for heated food) has 4 or 3 points even if there are 1 or more. And so on.

This heating coliform group (2) to (4) also has a stricter criterion for (2), a standard for (3), and a gradual definition for (4). ing. For this reason, as in the case of general bacteria, any map can be selected according to the request of a company or the like undergoing a wiping test. Further, the map may be changed depending on the subsequent heating temperature or heating time.
The third table is a map M3 of Staphylococcus aureus. In this map, there is only one vertical axis, and each score (score) is divided on the horizontal axis.

  In Staphylococcus aureus, the toxins produced by the bacteria, not the bacteria themselves, cause food poisoning, so the toxins do not disappear even after heat treatment. For this reason, in this embodiment, it is set as one map without distinction of "raw food" and "heating". And even if this S. aureus is even one, there is a risk of food poisoning, so that even if only one S. aureus is detected, it is defined to be 0 point.

  The fourth table is a Salmonella map M4. Also in this map, there is only one vertical axis, and each score (score) is divided on the horizontal axis.

  Although Salmonella is vulnerable to heat, eggs, meat and processed foods are the main causative ingredients. For this reason, this map is also made as one map without distinction between “raw food” and “heating”. In addition, since even a single Salmonella is likely to become severe for infants and the elderly, it is defined to be 0 points when even one is detected.

  The fifth table is a map M5 of Vibrio parahaemolyticus. In this map, there are two vertical axes and each score (score) is divided on the horizontal axis.

  Vibrio parahaemolyticus is a bacterium that likes salt and is attached to seafood. For this reason, food poisoning does not occur relatively in the case of heated foods that are washed with water and subjected to heat processing. Therefore, this map distinguishes between “raw food” and “heating”. However, since Vibrio parahaemolyticus is also likely to become severe, it is regulated to be 0 points even if one is detected in a raw diet.

  The bottom table is a mold / yeast map M6. Although mold and yeast do not cause direct food poisoning, they can cause complaints about eyes when mixed in food. For this reason, it is better that this mold / yeast does not exist. However, since mold and yeast are killed by heat treatment, they distinguish between “raw food” and “heating”.

  And for mold and yeast, even if it exists, it will not cause food poisoning, so even if it is a map of “raw food”, it will be scored as 4 points for 1 to 5 points, 3 points for 6 to 10 points, etc. It is stipulated in.

The wiping inspection system of the present embodiment is controlled by the determination reference maps M1 to M6 as described above.
Example 1
The “wiping inspection result table” and “layout photograph” actually obtained using the wiping inspection system of the above embodiment will be described. FIG. 5 is a “wiping test result table” G1 of Example 1. FIG. 6 is a “layout photograph diagram” L1 of the first embodiment.

  A “wiping inspection result table” G1 shown in FIG. 5 is a result table of a lunch box / prepared food factory / kitchen called “AZ lunch”. Since this “AZ lunch” is a bento and side dish factory, it is a processing facility in a “processing situation in which no subsequent heating is performed”. For this reason, “raw food” is selected as the processing status.

  Then, as shown in [Test Details], “general bacteria” 21, “E. coli group” 22, and “S. aureus” 23 are selected as the bacteria group to be determined. In addition, as shown in [Inspection Details], as the wiping place 24, 10 places such as “chopping board” and “operator's fingers” are selected from above, and the wiping inspection area / kitchen is wiped out evenly. Like to do.

  Corresponding to this wiping place, the number of colonies (the number of bacteria) is individually displayed in each bacterial group column 25. This number of colonies is the value input by the above-mentioned bacteria number input means 13. For example, in the cutting board of number (1), the number of colonies of “general bacteria” is 0, the number of colonies of “E. coli” is 0, and the number of colonies of “S. aureus” is 0. In the finger (employer: Mr. Ko) of number (2), the number of colonies of “general bacteria” is 9048, the number of colonies of “E. coli group” is 86, and the number of colonies of “S. aureus” is 0. Is displayed. Hereinafter, the number of colonies is displayed according to each wiping place.

  From this number of colonies, it is necessary to obtain a determination score for each location to be inspected. In Example 1, a determination reference map is used, and for general bacteria, a map of “general bacteria (2)” (see M1 in FIG. 4) ), Using a map of “E. coli group (1)” (see M2 in FIG. 4) for Escherichia coli group, and using a map of “S. aureus” (see M3 in FIG. 4) for Staphylococcus aureus, Perform arithmetic processing.

Therefore, for example, in the case of general bacteria, the “chopping board” of number (1) has 0 colonies, so the score is 5 points. Similarly, the number (2) “finger (employer: Mr. Kou)” has 9048 colonies, so the score is 0.
In the following, “Hand (employer: Mr. Oto)” of number (3) has 1 colony, so 4 points are assigned. In addition, since the number of colonies is “5” in the “work table” of number (4), 4 points are assigned. Furthermore, in the “belt conveyor” of number (5), since the number of colonies is 0, the score is 5 points.

And in the “Refrigerator handle” of number (6), the number of colonies is 0, so the score is 5 points. In the “shelf (cooked item)” of number (7), the number of colonies is 0, so there are 5 points. In the “shelf (instrument storage)” of number (8), the number of colonies is one, so the score is 4 points.
In addition, the number (9) “Vacuum cooler handle” has 328 colonies, so it has 2 points. In the “faucet” of number (10), the number of colonies is 56, so the score is 3 points.

  The total score obtained by adding the score values of these points is 37 points. The displayed “37/50” means 37 points out of 50.

  On the left side of the colony count and the total score, each value at the previous test is displayed. On the right side of the colony count, the change from the previous value to the current value is displayed. doing. That is, [↑] is displayed when the score increases, [↓] when the score decreases, and [→] when there is no change in the score.

  In this way, by comparing the previous results with the current results, it is easy to see whether the current test results have deteriorated or improved for a specific group of bacteria at each location to be inspected and the entire processing facility. Can be recognized. In addition, in this general bacterium in Example 1, it turns out that the score total increased and it became better than last time.

  In addition, even in the case of coliforms, the number of colonies at each wiping place is displayed. In the coliform group, the number of colonies is 86 only at the number “2” (finger (employer: Mr. Kou)). In the map of coliform group (1), when there are 1 or more, the score is 0 points, so only this place is 0 points, and the other places are 5 points. Therefore, the total score is 45 points (display is “45/50”).

  In addition, since the coliform group was detected in two places, number (9) “Vacuum cooler handle” and number (10) “faucet” in the previous time, the score is 40 (the display is “40 / 50 "). From this, it can be seen that the total number of colonies in this coliform group increased from the previous time, but the total score increased compared to the previous time, and the whole processing facility was improved.

Lastly, Staphylococcus aureus should not be present at all, but in this examination, work table number (4), handle of vacuum cooler number (9), faucet number (10) Has been detected.
For this reason, the display colors of the columns 26... For displaying the number of colonies and the like and the columns 27. This makes it possible for an employee or the like to visually recognize which wiping place has high risk.

  In addition, since even one S. aureus is sufficiently dangerous, the total score is not a simple addition, but if one is found, the total S. aureus score is 0 points. (Display is “0/50”). By calculating the total score, it is possible for employees to fully recognize that S. aureus is a group of bacteria with a higher risk of food poisoning, unlike other general bacteria and coliforms.

  When all the scores of the three bacterial groups are thus obtained, these scores are finally displayed in the upper left column 28 as a total score. At this time, in order to make it easy to understand even at the employee level, the display is made with 100 points.

That is, the above three scores are added together and multiplied by 100/150. In the case of Example 1, (37 points + 45 points + 0 points) × 100/150 is calculated. Then, since 54.666..., The total score is 54 points, and “54 points” is displayed in the upper left column 28.
The score (score) of 54 points this time is much lower than the previous score (score) of 82 points. This is because dangerous Staphylococcus aureus was detected in this test and the risk of food poisoning increased. It shows that.

  [C + Rank] displayed at the bottom of the upper left column 28 is a ranking in the total score. In other words, the ranking is based on the overall score, indicating the level of the current test result.

Here, the ranking is roughly classified into A rank, B rank, and C rank. The “A rank” has an “A +” rank of 91 points or more and an “A−” rank of 81 to 90 points. The evaluation according to the rank of “A +” is “very excellent (pass)”, and “A rank” “-” Is ranked as “Excellent (Passed)”.
In addition, “B rank” includes 71 to 80 “B +” rank and 61 to 70 “B−” rank, and “B +” rank-based evaluation is “improvement point present (caution)”. The evaluation according to rank of “B-” is “There is an improved part (attention required)”.

  Furthermore, the “C rank” includes 51 to 60 “C +” ranks and “C−” ranks of 50 points or less. , "C-" rank evaluation is "unsuitable for food production".

  And according to these rankings, the display color of the total score is changed. Specifically, "A +" is blue, "A-" is green, "B +" is yellow, "B-" is 燈, "C +" is peach, "C-" is red, and the total score display color Has changed. By changing in this way, when the score is deteriorated, the hue becomes conspicuous. Therefore, it becomes easier for the employee to recognize the danger, and the awareness of hygiene management can be increased.

  In Example 1, since it is “C +” rank, it is evaluated that “there is immediate improvement (immediate improvement)”, and “54 points” is displayed in pink.

  Further, in the “wiping inspection result table” G1, [Score Transition] is displayed in the lower left column 29 so that the past total score history and the current total score can be compared. In other words, the past total score and the current total score are displayed in a line graph so that the past total score and the current total score can be compared.

  In addition, since the outbreak of bacteria group changes greatly by seasonal temperature change and humidity change, if the total score of one year ago is displayed, the difference in the external environment is reduced and the current hygiene management state is good. There is an advantage that it is possible to directly recognize whether it is bad.

  Furthermore, a column “Consideration” is provided in the lower right column 30. This is a column where an inspector or the like inputs and displays what is known from the inspection result. In the first embodiment, first, it is displayed that the work state at the time of the inspection is “working”. In addition, since S. aureus has been detected from (4) the workbench, (9) the vacuum cooler, and (10) the faucet, it indicates that the employee's finger may be the source of infection. Furthermore, “Gloves” are recommended as a countermeasure.

  (2) For the fingers (Mr. Ko), the number of colonies has increased considerably compared to the previous value, indicating that there is unevenness in hand-washing and seeking the certainty of hand-washing individually. ing.

  The “wiping inspection result table” G1 displayed in this way is displayed through the monitor 9, but it is naturally possible to print it on paper using the printer 10 which is the print output means 20, and output it. When printed on paper in this way, this “wiping inspection report” G1 can be viewed directly in the processing facility by the employee, so that the awareness of hygiene management can be raised even during work.

  Simultaneously with the “wipe inspection result table” G1, a “layout photograph diagram” L1 shown in FIG. 6 is also displayed. In this “layout photograph diagram” L1, the entire layout 31 of the “layout room / kitchen” as the processing facility is displayed in the center of the drawing, and the position of the “wiping place” in the overall layout 31 is displayed. Like to do. And the petri dish 4 which culture | cultivated the bacteria group wiped off in the wiping place was arranged for every bacteria group like the above-mentioned "wipe test result table" G1, and what photographed those three, About 10 places are displayed around the entire layout 31 described above. In addition, the part 32 which displayed this photograph side by side is equivalent to the image display part of this invention.

  In this “layout photograph diagram” L 1, the number (1) “chopping board” is displayed as (1) of the work table on the lower right in the overall layout 31. In addition, a photographic image of the petri dish 4 of this (1) “chopping board” is displayed on the upper leftmost stage 32a. Then, (2) “Finger (employer: Mr. Ko)” is displayed as the employee (2) standing in front of the cutting board in the overall layout 31. In addition, a photographic image of the petri dish of (2) “Finger (employer: Mr. Kou)” is displayed in the upper left second row 32b. In addition, other wiping places and photographic images of the petri dish 4 are displayed in the same manner.

  In this way, the “layout photo diagram” L1 identifies the wiping place in the overall layout 31, and displays the photo 32 of the petri dish 4 in which the bacterial group has been cultured arranged around it. By looking at the “layout photograph diagram” L1, it is possible to directly know where and how many bacterial groups have been detected in their processing facility, thereby raising the awareness of hygiene management.

Further, when this “layout photograph diagram” L1 is printed out on paper using the printer 10 which is the print output means 20, and is displayed alongside the “wiping inspection result table” G1 described above and posted in the processing facility, It is possible to understand where and what evaluation is received, and where intensive cleaning is performed to increase the score, so that the awareness of hygiene management can be further enhanced.
(Example 2)
Next, Example 2 will be described. FIG. 7 is a wiping test result table of Example 2, and FIG. 8 is a layout photograph of Example 2.

  The “wiping inspection result table” G2 shown in FIG. 7 is a result table of a supermarket chicken division called “BY Super”. Since this “BY supermarket” is a food supermarket and is a facility for processing foods to be heated thereafter, it is a processing facility for “processing conditions for post-heating”. For this reason, “heating” is selected as the processing status.

  Then, as shown in [Test Details], “general bacteria” 41, “E. coli group” 42, and “Salmonella” 43 are selected as the bacteria group to be determined. As the wiping place 44, as shown in [Inspection Details], 10 locations such as “pack surface (Mune / cardboard)”, “pack surface (Mune / Container)” are selected from above, The entire interior is wiped and inspected.

  Also in this result table, the number of colonies (the number of bacteria) is individually displayed in each bacterial group column 45... Corresponding to the wiping place 44. In addition, each colony number is the value input by the above-mentioned bacteria number input means 13 similarly to Example 1. The description about the value of each colony number is abbreviate | omitted.

  In Example 2, a map of “general bacteria (3)” (see M1 in FIG. 4) is used for general bacteria, and a map of “E. coli group (3)” (see M2 in FIG. 4) is used for coliforms. In Salmonella, the “Salmonella” map (see M4 in FIG. 4) is used to perform arithmetic processing.

  The selection of this map should be determined by the BY Supermarket quality and hygiene manager using strict standards like general diets for general bacteria. Since there was a demand for good, the map is selected as described above. In addition, in the case of food such as meat, as described above, Salmonella is likely to adhere, so Salmonella is selected as the third group of bacteria to be examined.

  When applied individually to the judgment standard map, for general bacteria (see M1 “general bacteria (3)” in FIG. 4), the number (1) of the pack surface is 2 points, the number (2) of the pack surface is 2 points, the number 1 (3) cart, 1 (4) pack surface, 2 (5) container, 2 (6) brown bat, 1 (7) cutter The aluminum can of number (8) has 2 points, the finger of number (9) has 4 points, and the belt conveyor of number (10) has 4 points. Therefore, the total score of general bacteria is 20 (display is “20/50”).

  In the coliform group (see M2 “Coliform group (3)” in FIG. 4), the number (1) of the pack surface is 5 points, the number (2) of the pack surface is 5 points, and the number (3) of the cart is 3 points. 4 points on the surface of the pack of number (4), 5 points of the container of number (5), 4 points of brown bat of number (6), 0 points of cutter of number (7), aluminum of number (8) The number of cans is 1, the number (9) of fingers is 5 points, and the number (10) belt conveyor is 5 points. Therefore, the total score of the coliform group is 37 points (the display is “37/50”).

  On the other hand, in Salmonella (see M4 “Salmonella” in FIG. 4), the pack surface of number (1) has a colony number of 0, but the cart of number (3), the cutter of number (7), Since one or more colonies have been found in the aluminum can of number (8), the total score is set to 0 as in the case of Staphylococcus aureus in Example 1 (the display is “ 0/50 ").

  Depending on the way of calculating the total score, salmonella can be recognized by employees and the like as being significantly different from other general bacteria and coliform bacteria in that the risk of food poisoning is higher.

  In addition, in the place where Salmonella was found, as in Example 1, the back color from the column 46 for displaying the number of colonies and the like to the column 47 for displaying the wiping place from each number is conspicuous. The coloring has been changed. Thereby, it can be made to recognize easily where Salmonella was detected, and an employee etc. can be made to recognize which place has the high risk of food poisoning.

  When all the scores of these three bacterial groups are obtained, finally, these scores are displayed in the upper left column 48 as a total score. In Example 2, the score is “38 points” with a low evaluation, and the ranking is also the lowest rank [C-rank].

  However, it can be seen that the BY Supermarket's poultry department has not been so good from the past, even when looking at [Result Transition] in the lower left column 49.

  In the [Discussion] in the lower right column 50, comments regarding the chicken division and the results of the current examination are entered and displayed.

  In the “layout photograph diagram” L2 shown in FIG. 8, as in the first embodiment, the entire layout 51 of the “chicken department” that is the processing facility is displayed at the center of the diagram. It shows whether it is a “wiping place”. And in that place, three petri dishes 4 in which the wiped bacteria group is cultured are arranged for each bacteria group, and a photograph 52 of the three is displayed around the entire layout 51 in about 10 places. .

  Also in this layout photograph diagram L2, the wiping place is specified in the entire layout 51, and the photograph 52 of the petri dish 4 in which the bacteria are cultured is arranged and displayed around it. By seeing, you can know where and how many bacterial groups have been detected in your processing facility. For this reason, the employee's awareness of hygiene management can be enhanced.

  In addition, it is possible to understand where and what evaluation will be received and where the score will be increased by posting it in the processing facility alongside the “wipe inspection report” G2 described above. , Can further raise awareness of hygiene management.

In the case of this Example 2, since it turns out that the cutter of number (7) has the worst evaluation, it makes the employee sprout the awareness that the cutter must be sterilized or replaced intensively. It becomes possible.
(Example 3)
Next, Example 3 will be described. FIG. 9 is a wiping test result table of Example 3, and FIG. 10 is a layout photograph of Example 2.

  A “wiping inspection result table” G3 shown in FIG. 9 is a result table of the raw fish and serving section of “BY Super”. As described in the second embodiment, this “BY super” is a food supermarket, and is a facility for processing foods to be heated thereafter. For this reason, “heating” is selected as the processing status.

  As a determination target bacterial group, “general bacteria” 61, “Escherichia coli group” 62, and “Vibrio parahaemolyticus” 63 are selected as shown in [Test Details]. In addition, as shown in [Inspection Details], 10 locations such as “chopping board” and “knives handle” are selected from the top as the wiping location 64, and the inside of the raw fish and serving department is wiped evenly. I try to inspect.

  Also in this score sheet, the number of colonies (the number of bacteria) is individually displayed in the column 65 of each bacterial group corresponding to the wiping place. In addition, each colony number is the value input with the above-mentioned bacteria number input means 13 like Example 1,2. Description of the value of each colony number is omitted.

  In Example 3, a map of “general bacteria (3)” (see M1 in FIG. 4) is used for general bacteria, and a map of “E. coli group (3)” is used for coliforms (see M2 in FIG. 4). In the Vibrio parahaemolyticus, calculation processing is performed using the map of Vibrio parahaemolyticus (1) (see M5 in FIG. 4).

  The selection of this map is easier for BY supermarket quality and hygiene managers to manage general bacteria and coliform bacteria if they have the same criteria as the chicken division in the same supermarket. Therefore, the same determination criterion map as that of the second embodiment is used.

  In addition, Vibrio parahaemolyticus is a bacterium that adheres salt to favorite seafood, as described above. For this reason, in this raw fish and serving section, Vibrio parahaemolyticus is selected as the third bacterial group to be examined. In addition, in this raw fish and serving department, in order to process sashimi as a food material, a map of “Vibrio parahaemolyticus (1)” which is a map for raw eating is selected.

  In Example 3 as well, when applied individually to the table of the judgment standard map, in general bacteria (see M1 “general bacteria (3)” in FIG. 4), there are two cutting boards of number (1), number ( 2) 1 knife handle, 4 (3) faucet, 4 (4) counter cloth, 2 (5) salt water, 2 (6) weight The number (7) is 2 points, the number (8) is 1 point, the number (9) belt conveyor is 2 points, the number (10) semi-finished refrigerator handle is 2 points. Therefore, the total score of general bacteria is 22 points (the display is “22/50”).

  In the coliform group (see M2 “Coliform group (3)” in FIG. 4), the cutting board numbered (1) has 4 points, the knife pattern numbered (2) has 4 points, and the numbered faucet numbered (3) has 5 points. 5 points for the counter cloth of the number (4), 4 points for the salt water of the number (5), 4 points for the number (6), 5 points for the number (7), and a number for the number (8) The weight is 5 points, the belt conveyor number (9) is 4 points, and the semi-finished refrigerator number (10) is 5 points. Therefore, the total score of the coliform group is 45 points (the display is “45/50”).

On the other hand, in the case of Vibrio parahaemolyticus (see M5 “Vibrio parahaemolyticus (1)” in FIG. 4), the number (1) of the chopping board, etc. has 0 colonies, but the salt water of No. (5) found one or more Therefore, like the Staphylococcus aureus of Example 1 and the Salmonella of Example 2, the total score is set to 0 (the display is “0/50”). By such a method of calculating the total score, Vibrio parahaemolyticus is significantly different from other general bacteria and coliform bacteria, and it is possible to make employees recognize that the bacteria group has a higher risk of food poisoning.
Furthermore, in the salt water of the number (5) in which Vibrio parahaemolyticus was detected, as in Examples 1 and 2, the back surface color from the column 66 displaying the number of colonies and the like to the column 67 displaying the wiping location is displayed. The color display has been changed to stand out.

  Thereby, it is possible to easily recognize where Vibrio parahaemolyticus was detected, and to allow an employee or the like to recognize where the risk of food poisoning is high. In Example 3, it can be seen that salt water has a high risk of food poisoning.

When all the scores of these three bacterial groups are obtained, finally, these scores are displayed in the upper left column 68 as a total score. In the third embodiment, the score is “44 points”, which is a low evaluation, and the ranking is the lowest rank [C-rank] as in the second embodiment.
This low rank came out because Vibrio parahaemolyticus was detected, and it can be seen that this Vibrio parahaemolyticus was detected for the first time this time as seen from [Result Transition] in the lower left column 69.

  For this reason, the “BY SUPER” raw fish and serving department can also investigate why the Vibrio parahaemolyticus was detected only this time.

  In the “layout photograph diagram” L3 shown in FIG. 10, as in the other embodiments, the entire layout 71 of the “raw fish and serving department” that is the processing facility is displayed in the center of the diagram, It shows which position is the “wiping place”. Then, three petri dishes 4 in which the wiped bacteria group is cultured at that place are arranged for each bacteria group, and a photograph 72 of these three photographs are displayed side by side around the entire layout 71 in about 10 places. .

  Also in this layout photograph diagram L3, the wiping place is specified in the entire layout 71, and the photograph 72 of the petri dish 4 in which the bacteria are cultured is arranged and displayed around it. Therefore, the employee can display this layout photograph diagram L3. By seeing, you can know where and how many bacterial groups have been detected in your processing facility. For this reason, the employee's awareness of hygiene management can be enhanced.

In addition, it is possible to understand where and what evaluation is received and where the score increases by posting in the processing facility side by side with the “wiping inspection report” G3 described above. , Can further raise awareness of hygiene management.
In the case of this Example 3, since the salt water of number (5) is found to have the lowest evaluation when Vibrio parahaemolyticus is detected, the employee must be aware that the raw material must be washed with tap water. It is possible to make it grow.
(Other examples)
Although three embodiments have been described above, the present invention is not limited to these embodiments, and includes various embodiments.
In particular, in these embodiments, 10 wiping places are set as inspection places, but for example, a wiping inspection may be performed only at one wiping place. In this case, a score is obtained at one place, and the score is added up by a plurality of bacterial groups to obtain a total score. Conversely, the number of wiping places may be further increased by 10 or more.
Moreover, you may set the bacteria group to wipe off not only three but two or four or more. In addition, the embodiments can be variously changed without departing from the spirit of the present invention.

  As described above, the wiping inspection system according to the present invention is useful in, for example, a control system used in a bacterial inspection performed in a food processing facility or the like, particularly in a wiping inspection.

DESCRIPTION OF SYMBOLS 11 System control block 12 Test location input means 13 Bacteria count input means 14 Processing state input means 15 Map change input means 16 Image input means 17 Calculation means 18 Judgment reference map storage unit 19 Score output means 20 Print output means M1 General bacteria group Map M2 Escherichia coli map M3 Staphylococcus aureus map M4 Salmonella map M5 Vibrio parahaemolyticus M6 Mold / yeast map L, L1, L2, L3 Wipe test results table G, G1, G2, G3 Layout photograph

Claims (6)

Collecting bacterial groups at the location to be inspected in the food processing facility, cultivating the bacterial groups for each type, counting the number of the cultured bacteria for each type of bacterial group, and calculating the counted number of bacteria for each type Bacteria number input means to input;
Processing status input means for inputting the processing status of food in the processing facility;
A criterion map means for defining a criterion score according to the number of bacteria for each processing state of the processing facility and the type of bacteria group;
Determination score calculation means for applying each information input from the bacteria count input means and the processing status input means to the determination reference map means, and calculating a determination score of the inspection location;
Score output means for outputting the value of the determination score calculated by the determination score calculation means;
A wiping inspection system characterized by comprising: A plurality of the inspected places are set, and comprises score summing means for summing the determination scores of the plurality of inspected places,
The wiping inspection system according to claim 1, wherein the score output means outputs a summed determination score summed by the score summing means. A risk recognizing means for changing an output state of the score output means is provided so that the risk of the inspected part in which the number of bacteria of a predetermined number or more is counted among the plurality of inspected parts. The wiping inspection system according to claim 2, wherein: The determination criterion map means includes a map of a plurality of determination criterion scores,
2. The wiping inspection system according to claim 1, further comprising map changing means for changing the map of the plurality of determination reference scores to a map of a specific determination reference score. Print output for displaying the position of the plurality of locations to be inspected in the processing facility, specifying the location of the location to be inspected, and printing and outputting a layout diagram that displays the number of bacteria in the location to be inspected The wiping inspection system according to claim 2, further comprising means. The wiping inspection system according to claim 5, wherein the layout diagram includes an image display unit that displays an image of bacteria cultured for each bacterial group at the position of the inspection site.