JP4061607B2 - Sanitation and safety management method for fish - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a sanitary management method for ensuring the freshness and safety of fish in the entire distribution process from catch to consumer.
[0002]
[Prior art]
FIG. 4 and FIG. 5 show an example of a work flow in a fish market of a near-sea fish that is conventionally performed.
In FIG. 4, the catch is landed from the fish tank in the fishing boat 1 using a tamo (unloading net) 2 or a fish pump (a device that transports fish using seawater using a pump) (a landing process B1), and a bucket truck. 3 or the conveyor is used to transport the fish to the sorter (sorting process B2), and the sorted fish is manually packed into a wooden box for each fish type and size (boxing process B3), and the weight of the fish in the wooden box Is measured (inspection step B4). When the temperature is high such as in summer, ice is applied on the fish in the wooden box (ice application step B5).
[0003]
In FIG. 5, the wooden boxes 4 are stacked on the floor according to size and weight, and temporarily stored under the atmospheric temperature (temporary storage process B6), and the middleman previews the fish that is being temporarily stored before the waste (preview process B7). . In-situ actual waste is stored at the site where the temporary storage process B6 is being stored (seri process B8). The fish that has been dropped is transferred from the wooden box to the styrene box 5 by the middleman, and the upper part of the box is iced and covered (replacement step B9).
In the shipping (shipment) process B10, the product is moved to the transport truck 6 and shipped from the fish market to a consumption place (market), a processing place, and the like.
[0004]
The above is a typical example of the flow in the fish market of fresh sea fish. Usually, the above-mentioned operations from landing to shipping are carried out outdoors or under a part of a building called a normal fishhouse with a covered atrium.
[0005]
By the way, food safety has recently become a problem. As a condition for the export of seafood to EC countries and the United States, handling of seafood by the comprehensive food hygiene management system (HACCP) based on hazard analysis and critical control points is mandatory (HACCP will be described later). From the HACCP perspective, the following points have been pointed out when evaluating the current situation of the fish market.
1. Countermeasures for market facilities
Under the conventional atrium building without surrounding walls, contamination of fish catches by barbarians, insects, birds, dogs and cats, dust, wind and rain, etc. is unavoidable, which is a problem for food hygiene measures.
[0006]
2. Measures for temperature control of fish
In the conventional market, fish bodies are exposed to the outside air, and fish that have been refrigerated in ice water in the fish tank are exposed to the outside air temperature at the same time as landing. The temperature of the fish rises after the selection until it is packed in a wooden box and applied to ice, especially in summer. An increase in fish body temperature causes bacterial growth and a decrease in freshness, which is a problem in food safety management.
[0007]
3. Measures to prevent fish from being placed directly on the floor
Direct placement is pointed out in the Japanese fish market and is the most disliked act. Even now, large fish such as tuna are placed directly. Small seawater fish such as horse mackerel and mackerel are packed in wooden boxes after size selection as described above. Dirt adheres to the surface of the wooden box that is reused without being cleaned, making it a perfect environment for the growth of microorganisms. Moreover, the bottom of the wooden box has a gap between the bottom plates to improve drainage. Part of the fish in the wooden box in contact with the floor may come into contact with the floor surface through this gap. In addition, water droplets in the stacked wooden boxes flow down from the top to the bottom, and cross contamination is likely to occur between fish bodies and between wooden boxes.
[0008]
4). Fish display bid countermeasures
Seri is usually performed in front of stacked wooden boxes. Many seri-related people walk around the wooden box, so the sewage on the floor wet with water splatters into the fish, and there is also the possibility of contamination from the human body. Contamination prevention measures for bilateral transactions (seri) in front of actual products are also an urgent issue.
[0009]
5. Entering regular vehicles and market-related transport vehicles
There are many places where ordinary vehicles can be placed near the market's seri-site (fishing / sorting / wooden box with fish). The middleman places a transporter on the spot to carry out the repackaged box. Cross-contamination between fish and transport vehicles can occur, which can cause serious sanitation problems.
[0010]
6). Other
There are countless other hygiene points to be addressed, such as toilet management, seawater pollution control, and market floor cleaning.
[0011]
Next, the HACCP will be briefly described.
HACCP (Hazard Analysis and Critical Control Point) is called “critical control point method based on hazard analysis”. Hygiene management by the HACCP system is different from conventional hygiene management that focuses on the inspection of the final product, and the process that can predict and control the hazards of food safety is identified as an important control point. This is a method of ensuring product safety through intensive management.
[0012]
Specifically, the salesperson himself,
(A) Investigate and analyze (HA) food hygiene hazards that may occur at any stage of the food production or processing process, and identify possible hazards in each process of manufacturing or processing Formulate prevention measures,
(B) If the control status is not confirmed based on this analysis result, the process that does not ensure the safety of the product is defined as a critical control point (CCP),
(C) In order to confirm that important control points are always managed, monitoring is conducted intensively and constantly.
(D) Immediately take corrective action when the management status of important management points is inappropriate, (e) Record all the management details,
(F) Periodically reviewing whether the manufacturing or processing process to which HACCP is applied accurately controls the hazard or is carried out as prescribed;
This guarantees the safety of the final product as a whole.
[0013]
[Problems to be solved by the invention]
Nowadays, the above 1. ~ 6. In order to solve the pointed out item based on HACCP, for the first item, an enclosure is installed on the outer periphery of the market, and for the second item, the inside of the enclosure is air-conditioned at about room temperature. Yes. Both are measures related to buildings and equipment based on Good Manufacturing Practice (GMP).
However, it is impossible to sanitarily and safely manage the catch with this alone. In addition to this, a number of Sanitation Standard Operation Procedures (SSOP) have been defined in detail, and sanitation as instructed. Management must be thorough. In this way, the hygienic and safe production of catches by HACCP for the first time after the buildings, facilities, and equipment that satisfy the “Appropriate Manufacturing Code” have been properly maintained and managed in accordance with the procedures stipulated in the “Standard Sanitary Work Procedures”. Management becomes possible.
[0014]
When the “appropriate manufacturing standards” for the surrounding fish market and air conditioning measures are improved, and the series of operations in the market is performed based on HACCP, the contents of the “sanitary standard work procedure” are enormous. It becomes practically infeasible. For example, even if it is limited to various hygiene problems related to the use of wooden boxes and the direct placement of wooden boxes containing fish, the amount of human work will be enormous if it is attempted to deal with only the standard hygiene procedures. On the other hand, in order to reduce the amount of human work according to the “sanitary standard work procedure”, an enormous capital investment is required to automate / save the equipment and equipment.
[0015]
Most problems with the unsanitary handling of fish end up with cross-contamination. Contamination by wooden boxes, manual contamination, floor placement, passenger car contamination, air pollution, etc. are all problems caused by cross-contamination between the contaminated medium and the fish.
[0016]
The biggest reason that temperature becomes a problem in the food handling process is that food poisoning bacteria and spoilage bacteria adhering to the food surface grow under normal environmental temperature. Most microorganisms do not die at temperatures as low as the ice temperature, and in the vicinity of the human body temperature, there is often an optimum temperature environment. At temperatures in this range, the higher the temperature, the more proliferative activity tends to be activated. It is known that normal food poisoning bacteria do not grow in a low temperature region of 3 ° C. or lower.
[0017]
Second on food poisoning of fish Questions The topic is the occurrence of allergic food poisoning. This is a food poisoning caused by a natural poison called histamine produced in fish meat. It is known that the cause of histamine production is still a microorganism. In order to suppress the generation of histamine, it is effective to maintain the fish body temperature in a low temperature range of 4.4 ° C. or lower, and the amount of histamine produced increases when exposed to higher temperatures.
[0018]
The third issue to be noted regarding temperature is freshness. Although detailed explanation is omitted, there is a K value as an index showing the freshness of the catch. This is an index showing the degree of degradation of ATP (adenosine triphosphate) (0% -100%). The smaller the K value, the fresher the K value, the lower the fish body temperature, the slower the rate of increase. The lower the temperature, the more fresh the fish will be kept.
[0019]
For these reasons, it is understood that it is desirable to preserve fish and shellfish in the low temperature region as described above. This is the reason why temperature is important in food processing, storage, and distribution processes. Therefore, the longer the high temperature exposure time of the fish body after landing, the shorter the edible life (caught period) after catching the higher the exposure temperature. There are no scientific standards for high-temperature exposure time and low-temperature control in sorting, boxing, temporary storage, transport, etc. at conventional market sites. I am doing. Scientific management is necessary in consideration of histamine accumulation and microbial growth.
[0020]
In order to place food under the complete control of HACCP, it is inevitably necessary to properly store and manage food (hazard analysis and critical control point management) and monitor the management status in all processes from the production (fishing) stage to the table. And management of the records, that is, the environmental history and attributes that the food has followed is essential. The history and attributes of fish must be recorded, stored, and clearly documented, such as date and time of fishing, fishing location, landing market, temperature change of fish during the period from catch to consumer, and handling management system.
[0021]
Such a series of HACCP implementations ensures the safety of the consumer and can confirm when necessary. In the unlikely event that a food poisoning or other hazard occurs, the cause of the hazard and product recovery will be promptly and reliably implemented for foods under HACCP control. In other words, even if multiple vendors are involved in all processes including market, transportation, storage, retail, etc., the entire process is under the control of HACCP, and the above history management can be realized. Inevitably, food hazards can be prevented.
[0022]
Thus, when food is managed by HACCP throughout the entire process from production to consumption, such HACCP is called total HACCP. Looking at examples in Japan as well as in other countries, the total HACCP of food has not been completely achieved. The reason for this is that even though a contractor in charge of each process can perform HACCP under his / her own jurisdiction, it is practically difficult to thoroughly implement HACCP for all the processes before and after the process.
Accordingly, an object of the present invention is to provide a method for sanitary and safety management of fish that realizes HACCP management in all logistics processes from fisheries to consumers, as well as solving sanitation problems in the fish market.
[0023]
[Means for Solving the Problems]
In order to solve such a problem, the present invention provides a sanitary safety for ensuring the freshness and safety of fish in the distribution process to the consumer after the fish type / size selection of the fish landed from the fishing boat is performed. A management method,
Purified seawater obtained by filtering and sterilizing natural seawater is cooled to the optimum temperature for cooling the object to be cooled using a chilled water machine to create clean cold seawater. The fish body is washed and cooled using the clean cold seawater, and immediately sealed in a transparent packaging bag, and the subsequent processes are performed under temperature control in a sealed packaging state.
Furthermore, onboard and in-market HACCP-related information management and process management are performed, and at the same time, the temperature and management items of the fish after shipment are transmitted to the central information processing device by wireless or wired method using an electronic temperature detector. Centralized management of input / output information from catch to final transport / storage process using central information processing equipment It is characterized by that.
[0024]
After the packaging process, after measuring the weight of the packaging bag and detecting the metal inside, the bag identification number is displayed on the surface of the packaging bag. In addition, the content description items necessary for hygiene management are printed and displayed.
[0025]
An electronic temperature detection storage device is provided in a storage box for storing the catch after the sticking step, and the contents described in the electronic temperature detection storage device are stored in the electronic temperature detection storage device when the packaging bag is stored in the storage box. Are stored in part or in whole, and changes in the storage box temperature with time.
A cold air blowing part is attached to the upper part of the conveyance line, and cold air is blown from the cold air blowing part onto the surface of the fish moving on the line.
I / O information from the catch to the final transportation / storage process is centrally managed by the central information processor.
[0026]
In view of the fact that the biggest cause of unsanitary problems in the conventional market is the cross-contamination of fish, temperature management and history management, the method of the present invention is selected for easy and thorough management of HACCP. One or a group (multiple) of fish washed with clean cold seawater during the process or after completion of the sorting process is immediately hermetically packaged using a transparent packaging material. Since microorganisms such as bacteria live on the fish body surface, washing the fish body with natural seawater inevitably raises the fish body surface temperature and promotes bacterial growth on the fish body surface.
[0027]
Compared to the open ocean, there are more E. coli and other bacteria in the natural seawater in the harbor, making it unsuitable for washing fish. In order to eliminate such inconvenience based on washing, in the present invention, natural seawater is filtered and sterilized to produce aseptic clean seawater, and further using a chilled water machine, for example, at 5 ° C. or outside (the temperature of the chilled water is the temperature of the object to be cooled). Set the temperature to the optimum temperature for cooling) and use it to clean and cool the fish surface. The washed fish is immediately packed in a transparent packaging bag for every 15 kg, 20 kg, etc., and then sealed.
[0028]
The reason for using the transparent bag is to allow the contents to be visually confirmed. The important thing here is that the number of bacteria on the surface of the fish body is determined at the time of packaging after the end of washing (the cross-contamination in the subsequent process is prevented because it is hermetically packaged), that is, the initial management state of the fish body Is to be determined. Thereafter, the management state of the fish body in the process is determined by the temperature as an important control point. In other words, it becomes possible to place all subsequent processes under HACCP control only by temperature control. If subsequent temperature control is appropriate, consumers can eat safe and fresh fish.
The method of the present invention not only completely solves the cross-contamination problem associated with conventional crate packing, but also enables total HACCP in subsequent processes.
[0029]
The next important item in HACCP management is temperature management in the storage and transportation process. In order to make this possible, a management method using a storage box is adopted. The important items in HACCP management of packaged catch during storage and transportation are historical information before storing the items in the box and management records of the temperature after storing. Necessary display items including the type / quantity of the items to be stored, date and time of storage, storage temperature, etc. need to be displayed by a method such as sticking a sticker on the surface of the box at the end of packing. If this display information, the display information on the catch packaging bag, and the temperature record in the box are present, HACCP management of the items stored in the box becomes possible.
[0030]
It is important to describe the requirements on the fish packaging bag. After the package has been sealed and weighed and safety confirmed by metal detection, catch location, catch date, landing market name, presence / absence of HACCP management, weight, post-process management method, freshness display such as K value, etc. In addition, it is necessary to display information necessary for HACCP management by sticking or printing on the surface of the packaging bag.
[0031]
The last important matter is the detection and recording of the temperature in the box. Portable temperature detection storage devices that have a temperature sensor, can display the measured temperature and store the change with time, and can also store incidental information other than the temperature are already on the market. Input / output of stored information can be instantaneously performed by wired or wireless electronic means. In the present invention, this temperature detection storage device is permanently or temporarily installed in a storage box to facilitate HACCP management.
That is, the necessary items and date / time to be displayed on the box surface at the end of the boxing of the fish market are stored in the temperature detection storage device by a method such as manual, automatic, wired, or wireless. Thereafter, the temperature detection storage device is attached to a predetermined place in the box, and temperature measurement is started at the same time. When a part or all of the contents in the box (old box) is moved to another box (new box) at a distribution process stage, the temperature detection memory device used in the new box detects the temperature in the old box. After copying the electronic information in the storage device (which can be completed instantaneously by either wired or wireless method), make additional corrections to match the contents of the new box, and then change the contents. Hard copy can be pasted on the surface of the new box.
[0032]
The boxes and temperature detection storage devices used in this moving operation are unified according to the same standard. By using such a standardized box and temperature detection storage device, it is possible to easily and accurately manage the history and temperature of the fish after shipment to the fish market, and realize the total HACCP of the fish It becomes.
[0033]
In the above description, it is assumed that a series of processes including cleaning and sealing packaging of fish is performed in the fish market. However, the best way to handle the catch is that these processes in the market are carried out on the ship immediately after catch. It is desirable to cool the fish after catching it as soon as possible and package it after washing. With catching methods such as Makiami and Troll, a large amount of fish is picked up on board at the same time. First, cooling with ice water in the fish tank to suppress bacterial growth, sorting, washing, and packaging It is desirable to start the work. Thereafter, the total HACCP can be managed by maintaining the temperature below the important control point temperature.
[0034]
The point to be considered on HACCP from the catch to the packaging process is the temperature rise of the fish body from the sorting process to the temporary storage process. The temperature of the fish body before the sorting process and in the storage process is always kept at a low temperature of 4 ° C or outside with ice, ice water, cooler, etc., but the surface temperature of the fish body depends on the room temperature during this process, mainly sorting and packaging. May be raised. From this point of view, as described above, a method of performing washing and fish cooling simultaneously with clean cold seawater is effective.
[0035]
As another method, the present invention is a sanitary and safety management method for ensuring the freshness and safety of the fish in the distribution process to the consumer after the fish type / size selection of the fish caught from the fishing boat is performed. There,
During or after the sorting step, the fish body is cooled and washed with clean cold seawater at the same time, and then immediately sealed and sealed with a transparent packaging bag, the sorting step, the cooling and washing step, the packaging step, and the A blowout port is provided at the top of the process line during the movement of the fish body until it reaches the storage for storing the hermetically packaged fish body, and clean cold air is blown onto the fish body surface from the blowout port. The temperature is set to a temperature near or below the temperature of the fish body before the sorting step,
Furthermore, onboard and in-market HACCP-related information management and process management are performed, and at the same time, the temperature and management items of the fish after shipment are transmitted to the central information processing device by wireless or wired method using an electronic temperature detector. Centralized management of input / output information from catch to final transport / storage process using central information processing equipment We propose a method for sanitary safety management of fish catches. The blown cold air may be either a method in which a part of the blown cold air for indoor air conditioning is introduced by a duct or a cooler dedicated to the blown cold air. This cooling means can be applied to any process in which the fish surface temperature may increase.
[0036]
In order to perform HACCP management according to the present invention, it is necessary to process and input / output a large amount of information quickly and accurately. For this purpose, a central information processing apparatus dedicated to information processing is required. The matters to be done for HACCP management of the catch are as described in the explanation of HACCP. All the information required for HACCP management in the entire process must be recorded and saved. For example, information on fish catch acceptance management, sticking work in the packaging process, boxing / sticking sticking / shipping destination management at the time of shipment, tracking of the management status of the product after shipment, investigation of the cause when a complaint occurs, and product recovery method, etc. Management is performed by the central information processing device.
[0037]
In the present invention, the central information processing device is used to manage HACCP-related information and process management on board and in the market, and at the same time, the temperature and management items of the fish after shipment are wirelessly or electronically detected using the electronic temperature detection device. By transmitting to the central information processing apparatus by a wired method, total HACCP management from the time of fishing to the consumer becomes possible.
[0038]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be exemplarily described below with reference to the drawings. However, the dimensions, materials, shapes, relative positions, and the like of the structural parts described in this embodiment are not intended to limit the scope of the present invention only to specific descriptions unless otherwise specified. It is just an example.
FIG. 1 shows an example of a logistics flow and information flow of fish in the present invention. The upper part of the alternate long and short dash line shows the logistics flow of the high catch fish in the market, and the lower part shows the information flow. First, the logistics flow will be described.
The fish caught from the fishing boat 10 by using a fish pump or a tamo (process A1) passes through a sorting process A2 for each fish type and size, and then reaches a washing process A3. As shown in the figure, several cleaning methods can be considered for the cleaning step A3. For example, there are cold seawater spray washing and cold seawater tank washing, and either method or a combination of both is possible. The former is to wash the fish moving on the mesh conveyor by spraying cold seawater for washing from the spray nozzle, and the latter is to move the fish in a clean cold seawater tank for washing. In either method, the simultaneous effects of washing and cooling the fish are obtained. When the cold seawater spray cleaning is performed in parallel in the sorting step A2, the work time in the next cleaning step is shortened.
[0039]
In the packaging step A4 immediately after the cleaning step A3, the fish body is hermetically sealed with a transparent packaging bag. What is necessary is just to select an appropriate size for the weight or size of a fish body as a packaging bag for simultaneously packaging a plurality of bodies. The greatest feature of HACCP management in this packaging step A4 is that the quality of the fish (bacterial count and freshness) is determined in this packaging step A4, and the only important control point thereafter is temperature. Since subsequent cross-contamination does not occur, if temperature control is performed properly, the growth of bacteria can be suppressed, and an increase in the K value, which is an index value of freshness, can be minimized. Compared with conventional handling methods, the safety and freshness of foods are greatly improved, and it is possible to prevent harm. Printing or pasting a part of the contents displayed in the seal sticking step A6 described later, for example, the packaging bag identification number, company name, packaging date and time, etc. in advance on the packaging bag or at an appropriate point in the packaging step A4 Is possible.
The packaging material used in the packaging step A4 is preferably a transparent material that is safe and strong as a food packaging material and can be recycled.
[0040]
Next, in the metal detection / weight measurement step A5, metal detection is performed as a physical hazard prevention measure in the HACCP hazard analysis. In this step A5, the packaging bag weight is measured at the same time, and the result of this step A5 is stored in the central information processing apparatus described later together with the packaging bag identification number. If the result of metal detection is "abnormal", remove the packaging bag from the process, investigate the cause and take preventive measures.
[0041]
The next seal sticking step A6 is a step of sticking or printing all matters necessary for legal and HACCP management on the surface of the packaging bag. Known requirements prior to this process, such as packaging bag identification number, product name, fishing ground, catch date, market name, packaging date, weight, control temperature, clear that the product is under HACCP control, attention to handling in subsequent processes Matters. In order to quickly and accurately perform work instructions and information management in this step A6, it is indispensable to use a central information processing device 12 described later.
[0042]
There is a possibility that the fish body temperature will rise between each step from the sorting step A2 to the sticking step A6 except for the washing step A3 with cold seawater. Therefore, it is conceivable to air-condition the entire room at a low temperature. For example, maintaining the room temperature at a low temperature (for example, 5 ° C. or lower) below the control temperature of the fish body is the initial cost for air conditioning, the maintenance cost, and the work of the operator. It is difficult considering the environment.
In order to eliminate such inconvenience, in the present embodiment, a cold air blowing portion 11 is provided at the upper part of the fish movement passage between the steps A1 to A6 as shown in FIG. The cold air 20 on the outlet side of the dedicated cool air cooler is introduced into the blowing part 11 through a duct, and the cold air from the cold air blowing part 11 is blown onto the fish surface to prevent the fish temperature from rising.
[0043]
The next step is a temporary storage step A7. Once packaged, the catch needs to be stored under temperature control.
There are two types of storage methods. One is a method of storing in a storage box and storing it with a temperature detection storage device (described later) simultaneously with ice application. This method is convenient when shipping out of the market as it is in units of boxes. The other method is to temporarily store it in the storage box for use in the venue and temporarily store it in a storage room whose temperature is controlled by the central information processing device 12. In this case, it is necessary to use a box (with the lid of the sealed box opened) in which the stored items inside the box are easily cooled. Under the management of HACCP, it is desirable that the work at the time of loading and unloading is automated under the management of the central information processing device 12.
[0044]
Next is seri process A8. The problems of the conventional all-item cell system are as described above. Therefore, in the present invention, a part of the catch packed in the previous process is moved to the seri venue (the cleaning / packaging process in the sanitation area and the seri venue in the non-sanitation area are separated). To buy and sell fish in the storage. The result of the relative transaction (customer name, quantity, amount, etc.) is managed by the central information processing device 12 and used for shipping management at the time of shipment.
[0045]
In parallel with the seri process A8, a quality inspection (bacteria count, K value, appearance, fish temperature, other necessary items) of the fish body immediately after packaging is performed and the result is managed by the central information processing device 12 as HACCP information. To do.
After the seri is finished, the catch determined by the shipping destination is delivered from the temporary storage, and a refilling (replacement) step A10 is performed in which refilling from the in-field box to the out-of-field box is performed at the changing place for each customer. Ice is applied to keep the temperature inside the box, and an electronic detection temperature storage device is attached. In addition to ice, the temperature holding state includes the use of cold storage materials, dry ice, (electronic) small refrigerators, or combinations thereof.
[0046]
FIG. 2 shows an example of the structure of an out-of-field fish storage box used in the refilling step A10. One bag or a plurality of fish packaging bags 14 are stored in a storage box 13 made of a heat insulating and cold insulating material such as polystyrene foam, and ice 15 is arranged in the upper part and in a proper position.
[0047]
As shown in FIG. 3, the electronic temperature detection recording apparatus 18 installs the temperature detection sensor 19 at a position where the fish body temperature is correctly detected. Input of necessary information to the electronic temperature detection storage device 18 is performed by wireless, wired, manual, or the like. Transmission of necessary information from the central information processing storage device 12 is possible automatically and instantaneously. The shape of the temperature detection sensor 19 is not limited to the illustration, and varies depending on the type of the sensor, and various shapes such as a rigid structure, a flexible structure, a long / short / small diameter / large diameter are possible.
[0048]
When the storing operation into the storage box 13 is completed, the cover 16 is attached, and the joint between the main body and the cover 16 is fixed with an adhesive tape or the like so that the cover 16 does not come off during operation or transportation.
In the next sticker sticking step A11, the sticker 17 on which the customer name, product name, quantity of stored items and bag label number, handling method, precautions, etc. are written is attached to an appropriate place on the surface of the lid 16 or the storage box 13. In addition, it may replace with the seal | sticker 17 and may print directly on the surface of the lid | cover 16 or the storage box 13, or may store printed matter inside.
[0049]
Next, after passing through the shipping process A12, when changing the box or moving a part of the contents in the transport / storage process A13, the storage information of the electronic temperature detection storage device 18 in the box is next stored. Transmit to the electronic temperature detection storage device 18 placed in the box to be used, perform additional correction of the transmitted information, etc., then print the contents and paste it on the box surface, start detecting the temperature in the box To do. Thus, the contents in the new box are placed under HACCP control. Information transmission work can be easily realized by a wired / wireless electronic method.
[0050]
The above is a description of the steps related to the distribution of fish catches, and the contents shown in the lower part of the one-dot chain line in FIG.
The catch information (ship name, fish place, fish species, water temperature, catch amount, catch date, etc.) sent from the fishing boat that is fishing or carrying the catch is sent to the central information processor (computer) 12 in the market. Recorded and managed as HACCP information.
The temperature of the fish body needs to be constantly managed in each process in the fish market. Therefore, there is a possibility that the fish body temperature immediately after the selection (step A2) and immediately before the temporary storage (step A7) is increased, and the measurement result of the fish body temperature here is stored in the central information processing device 12. In addition, post-packaging (process A4) weight information (bag label number and fish species, weight, etc.) and metal detection (process A5) information (confirmation information that metal is not included as a result of inspection), results of quality inspection (Process A5) information, sales at the time of selling (process A8) information (customer name, product name and quantity, etc.), shipping (process A12) information, etc. are also input to the central information processing apparatus 12.
[0051]
On the other hand, based on these input information, display information at the time of sticking a sticker on the surface of the packaging bag (step A6), boxing information at the time of packing (step A10), input information to the electronic temperature detection storage device 18, and box sticking Information management important for process management and HACCP management such as seal information and shipping information can be performed quickly and accurately.
Under such computer management, the electronic temperature detection storage device 18 performs HACCP management of the fish after shipment to the market, and the stored contents of the electronic temperature detection storage device 18 are transferred to general-purpose communication means (telephone line) as necessary. Others) can be transmitted to the central information processing device 12 to enable HACCP management of the catch from catch to consumer.
When food poisoning or other problems occur due to the fish for any reason, immediately investigate the distribution channel of the fish, investigate the cause, collect the fish at risk, and take necessary measures such as minimizing damage. Can be taken. This is not possible with the conventional market management system, and the logistics and information management of the catch according to the present invention makes it possible to realize a true total HACCP in all processes from the catching stage to the consumer.
[0052]
【The invention's effect】
As described above in detail, according to the method for sanitary safety management of a fish according to the present invention, the fish washed with clean cold seawater is immediately sealed with a transparent packaging material during or after the sorting process. Since it is packaged, cross-contamination in the subsequent process is prevented, and it is possible to keep the whole process under HACCP control by managing the temperature of the fish in the subsequent process only by controlling the temperature. Therefore, consumers can eat safe and fresh fish if the subsequent temperature control is appropriate. The method of the present invention not only completely solves the cross-contamination problem associated with conventional crate packing, but also enables total HACCP in subsequent processes.
[0053]
In addition, a large amount of capital investment and expenses are required when trying to apply HACCP to the same business process in the fish market and to perform business management that complies with the proper manufacturing standards and to comply with the hygiene standard work procedure. However, the present invention can realize HACCP in the fish market with minimum equipment and minimum cost by improving the process and production method based on HACCP.
[0054]
The method of the present invention makes it possible to apply total HACCP to all fish catches including not only high catch fish but also large fish such as tuna. Furthermore, the invention of the part applied to the fish market can be applied not only to the fish market but also to all fishing boats including those used for deep-sea fishing.
[Brief description of the drawings]
FIG. 1 is a flowchart showing an embodiment of a method for sanitary safety management of fish according to the present invention.
FIG. 2 is a cutaway perspective view of a fish storage box used in the method of the present invention.
FIG. 3 is a perspective view of an electronic temperature detection storage device attached to a fish storage box.
FIG. 4 is a work flow diagram in a conventional fish market.
FIG. 5 is a work flow diagram in a conventional fish market.
[Explanation of symbols]
10 Fishing boat
11 Cold air blowing part
12 Central information processing equipment
13 Storage box
18 Electronic temperature detection and storage device
A1 landing process
A2 sorting process
A3 Cold sea water washing process
A4 Packaging process
A5 Metal detection and weight measurement process
A6 sticker pasting process
A12 shipping process
A13 Transport and storage process

Claims (4)

A sanitary and safety management method for ensuring the freshness and safety of the fish in the distribution process after the fish species / size selection of the fish caught from the fishing boat is shipped and delivered to the consumer,
Purified seawater obtained by filtering and sterilizing natural seawater is cooled to the optimum temperature for cooling the object to be cooled using a chilled water machine to create clean cold seawater. The fish body is washed and cooled using the clean cold seawater, and immediately sealed in a transparent packaging bag, and the subsequent processes are performed under temperature control in a sealed packaging state.
Furthermore, onboard and in-market HACCP-related information management and process management are performed, and at the same time, the temperature and management items of the fish after shipment are transmitted to the central information processing device by wireless or wired method using an electronic temperature detector. Then , a sanitary safety management method for fishery, characterized in that input / output information from catch to final transport / storage process is centrally managed by a central information processor . A sanitary and safety management method for ensuring the freshness and safety of the fish in the distribution process after the fish species / size selection of the fish caught from the fishing boat is shipped and delivered to the consumer,
During or after the sorting step, the fish body is cooled and washed with clean cold seawater at the same time, and then immediately sealed and sealed with a transparent packaging bag, the sorting step, the cooling and washing step, the packaging step, and the A blowout port is provided at the top of the process line during the movement of the fish body until it reaches the storage for storing the hermetically packaged fish body, and clean cold air is blown onto the fish body surface from the blowout port. The temperature is set to a temperature near or below the temperature of the fish body before the sorting step,
Furthermore, onboard and in-market HACCP-related information management and process management are performed, and at the same time, the temperature and management items of the fish after shipment are transmitted to the central information processing device by wireless or wired method using an electronic temperature detector. Then , a sanitary safety management method for fishery, characterized in that input / output information from catch to final transport / storage process is centrally managed by a central information processor .   After the packaging process, after measuring the weight of the packaging bag and detecting the metal inside, the bag identification number is displayed on the surface of the packaging bag. 3. The method for sanitary safety management of fish according to claim 1 or 2, characterized in that the items described in the contents necessary for sanitary management are provided.   An electronic temperature detection storage device is provided in a storage box for storing the catch after the sticking step, and the contents described in the electronic temperature detection storage device are stored in the electronic temperature detection storage device when the packaging bag is stored in the storage box. 3. A method for sanitary safety management of fish using a fish storage box according to claim 1 or 2, wherein a part or all of the storage box and a change with time in the temperature in the storage box are stored.

Images