JP4606981B2 - Food hygiene management system - Google Patents

Description

  The present invention relates to a food hygiene management system that manages a plurality of cooking processes using an IC tag.

There is a manufacturing history management system that manages an operation history of food manufacturing using an IC tag (see Patent Document 1). The system includes a plurality of food trays to which IC tags are attached, a gate disposed between the cooking chambers, an input device and an IC tag reader installed in the gate, and a server for managing data output from the gate. Formed from. In this system, for example, when the first tray in the first cooking chamber passes through the first gate, the first work history data of the food in the first tray is output from the input device to the server and attached to the first tray. The ID number of the IC tag is output from the IC tag reader to the server. The server stores the first work history data in association with the ID number of the IC tag. The food for which the first operation has been performed is transferred from the first tray to the second tray. When the second tray passes through the second gate of the second cooking chamber, the second work history data of the food in the second tray is output from the input device to the server, and the ID number of the IC tag attached to the second tray is The data is output from the IC tag reader to the server. The server stores the ID number of the IC tag attached to the first tray in association with the ID number of the IC tag attached to the second tray, and stores the second work history data in the ID of the IC tag of the second tray. Store it in association with the number.
Japanese Patent Laying-Open No. 2005-100047

  In the system disclosed in the publication, the work history data performed in each cooking chamber is not stored via the IC tag, but the work history data is simply stored in the server in a state associated with the ID number of the IC tag. When a tray to be used in a specific cooking room is used in another cooking room, the association between the ID numbers of these IC tags becomes inaccurate, and the work history of food cannot be managed accurately. In this system, the work process is output directly from the input device installed at each gate to the server. Therefore, if the work data is complicated, the work data is erroneously input from the input device, and incorrect work data is stored in the server. May be stored. Further, in this system, when a tray to be used in a predetermined cooking chamber is brought into another cooking chamber, bacteria attached to the tray may be transmitted to the other cooking chambers one after another.

  An object of the present invention is to provide a food hygiene management system capable of accurately managing a cooking history using an IC tag.

  The premise of the present invention for solving the above-mentioned problem is that the IC tag capable of storing cooking data is used, and the lowest cooking order n-th cooking step showing the cooking final step from the highest cooking step showing the cooking start step. It is a food hygiene management system that manages a plurality of cooking processes up to.

The feature of the present invention in the premise is that the system is divided into a first to n-th cooking area divided from a first cooking area for performing the first cooking step to an n-th cooking area for performing the n-th cooking step . A central management device that outputs cooking processes to be performed individually in the n-th cooking area as cooking work data in the cooking data, and is assigned to each of the first to n-th cooking areas and connected to the central management device, The 1st to n-th relay device for storing the cooking work data for each of the first to n-th cooking areas output from the central management device, and the IC tag is individually assigned to each of the first to n-th cooking areas. The cooking work data for each of the first to n-th cooking areas that are individually assigned to the first to n- th food storage devices and the first to n-th cooking areas and output from the first to n-th relay devices are stored. Be possible and displayable Moni, are possible and can display stored as cooking history data of the recipe data the cooking process performed separately in the first to n-th cooking area on the basis of the cooking operation data, writes the cooking history data to the IC tag And the first to nth portable terminal devices capable of reading cooking history data stored in the IC tag, and in the system, the correspondence relationship between the first to nth cooking areas and the first to nth portable terminal devices Is stored in the central management device, cooking work data is output from the central management device to the first to n-th relay devices, and the cooking work data output from the central management device is first to n-th via the relay devices. is transferred to the portable information terminal, together with cooking operation data is displayed on the portable terminal device corresponding to the cooking area, the performed cooking process by first to n cooking area on the basis of the cooking operation data shows Cooking history data stored in the portable terminal device corresponding to the cooking area, the cooking history data is written from the first to n-th mobile terminal device to the IC tag of the first to n food receiving device, the system, the upper The food container used in the nearest lower cooking area after the cooking history data stored in the IC tag of the food container used in the cooking area is read by the portable terminal device arranged in the nearest lower cooking area In other words, the cooking history data is sequentially accumulated from the upper cooking process to the lower cooking process via each IC tag.

As an example of an embodiment of the present invention , the system includes a reading device that reads cooking final data accumulated via each IC tag from an IC tag attached to the nth food storage device. Is connected to the central management device, and the final cooking data is input to the central management device via the reading device .

As another example of the embodiment of the present invention, the system includes first to n-th alarm devices individually assigned to the first to n-th cooking areas and connected to the central management device. When the 1st to n-th mobile terminal devices are used in different cooking areas other than the 1st to n-th cooking areas, the central management device outputs an alarm command to an alarm device in a different cooking area, and the alarm device An alarm is issued according to the alarm command .

As another example of the embodiment of the present invention, the alarm device is at least one of a sound generator and a light generator .

As another example of the embodiment of the present invention, in the cooking work data, in addition to the cooking process to be performed individually in the first to nth cooking areas, the work date and time, the menu name, the next performed in the next cooking area The cooking process, measurement items, upper limit temperature during heating, lower limit temperature during heating, number of measurements are included, and the cooking history data includes work in addition to the cooking processes performed individually in the first to nth cooking areas. The name of the person, the work date and time, the menu name, the determination, the result, and the pre-cooking process performed in the previous cooking area are included .

  According to the food hygiene management system according to the present invention, since the history data of the cooking process performed in each cooking area is sequentially accumulated from the upper cooking process to the lower cooking process via each IC tag, The cooking history can be accurately managed using the IC tag and the portable terminal device. In the system, since the food container does not move to a lower cooking process, cross contamination can be effectively prevented. In the system, cooking steps performed individually in the first to n-th cooking areas are stored as cooking work data in the first to n-th portable terminal devices, so that the terminal devices correspond to the cooking areas, and the terminal devices are It is not used in areas other than the cooking area where it should be used. In this system, since the mobile terminal device is individually assigned to each cooking area and the cooking area where the mobile terminal device should be used is determined, the terminal device is not used in an area other than the cooking area where the terminal device is determined. Moreover, the cross contamination of each area by one terminal device being used in a different cooking area can be prevented, and hygiene management in each cooking area can be performed reliably. Here, cross contamination is, for example, that a mobile terminal device used in a certain cooking area is contaminated with bacteria, and the terminal device is brought into another area, so that bacteria attached to the terminal device are in other areas. It means to spread one after another.

In the food sanitation management system, cooking work data is output from the central management device to the first to nth relay devices, and the cooking work data output from the central management device passes through the relay devices to the first to nth portable terminals. since the transfer device to have been installed in each preparation area and their relay device and their terminal device corresponds not be used in areas other than the cooking area terminal should use it, one terminal It is possible to reliably prevent cross-contamination of each area due to the apparatus being used in different cooking areas. In this system, since cooking work data is transferred to the terminal device via the relay device, it is not necessary for the worker in the cooking area to input cooking work data performed in the area into the terminal device, and the cooking work data is transferred to the terminal device. It is possible to prevent input mistakes caused by driving or incorrect cooking due to input mistakes.

  The food hygiene management system in which the final cooking data is input to the central management device via the reading device, the final cooking data is centered via the reading device without taking the nth portable terminal device out of the nth cooking area. Since it is possible to output to the management device, the nth mobile terminal device is not used outside the nth cooking area, and cross contamination of each area due to the nth mobile terminal device being used in a different cooking area. Can be prevented. In this system, since the final cooking data is stored in an IC tag attached to the nth food storage device, the final cooking data can be aggregated for each nth food storage device provided. Even if there are a plurality of utensils, detailed cooking final data for each nth food storage utensil can be collected.

  When the 1st to n-th portable terminal devices to be used individually in the 1st to n-th cooking areas are used in different cooking areas other than the assigned 1st to n-th cooking areas, alarms for different cooking areas The system in which the device issues an alarm can reliably prevent the use of terminal devices in areas other than the assigned cooking area, and can ensure cross-contamination of each area by using one terminal device in different cooking areas. Can be prevented.

  The details of the food hygiene management system according to the present invention will be described with reference to the accompanying drawings. Here, FIG. 1 is a diagram illustrating an outline of cooking work and an outline of prevention of erroneous area operation shown as an example, and FIG. 2 is a diagram illustrating an image of transmission of cooking history data. FIG. 3 is a block diagram showing the connection of each device, and FIG. 4 is a diagram showing an example of the contents of a database stored in the memory of the central management device 18. This food sanitation management system uses the IC tag 23, and the last cooking step (the lowest nth cooking step) indicating the cooking final step from the first cooking step (the highest first cooking step) indicating the cooking start step. ) Manage multiple cooking processes.

  These cooking processes are performed in a plurality of cooking areas. The work content of the cooking process differs from the first cooking process to the last cooking process. The cooking area is divided into a first cooking area 10 where the first cooking is performed and a seventh cooking area 16 where the last cooking is performed. Ingredients (cooking) are gradually cooked from the first cooking step toward the seventh cooking step, and are completed in the seventh cooking step. In addition, in the system, not only when one floor is divided into a plurality of sections to form the first to seventh cooking areas 10, 11, 12, 13, 14, 15, and 16, but the cooking area has a ceiling or a wall on all sides. The case where it is the 1st-the 7th cooking chambers 10-16 divided by is also included. In each of the cooking areas 10 to 16, first to seventh trays 17 (17a, 17b, 17c, 17d, 17e, 17f, and 17g) (first to nth food storage devices) on which ingredients are placed are arranged. These trays 17a-17g are allocated to each cooking area 10-16, and one or more are arrange | positioned for every area 10-16. Specifically, a first tray 17a is arranged in the first cooking area 10, a second tray 17b is arranged in the second cooking area 11, and a seventh tray 17c is arranged in the seventh cooking area 16.

  The system includes a central management device 18 and first to seventh relay devices 19a, 19b, 19c, 19d, 19e, 19f, 19g (first to seventh) connected to the central management device 18 via an interface (wired or wireless). N-th relay device), a reading device 20 connected to the central management device 18 via an interface, and first to seventh alarm devices 21a, 21b, 21c, 21d connected to the central management device 18 via an interface. , 21e, 21f, 21g (first to n-th alarm devices) and first to seventh handy terminals 22 (22a, 22b, 22c, 22d, 22e, 22f, 22g) (first to n-th mobile terminal devices) And IC tags 23 (23a, 23b, 23c, 23d, 23e, 23f, 23g) capable of storing cooking data (cooking work data, cooking history data) It is formed from a 23h). These devices 18, 19, 20, and 21 form a private network with the central management device 18 as the center. The devices 18, 19, 20, and 21 are supplied with predetermined power via wiring.

  The central management device 18 is a personal computer formed from a CPU (Central Processing Unit) that performs predetermined control and calculation, and a memory that can store data. Although not shown in the figure, a keyboard, a printer, and a liquid crystal display are connected to the central management device 18 via an interface. The central management device 18 starts an application program stored in the memory and executes each process according to a predetermined operating system. A menu database 24, a schedule database 25, a cooking area database 26, and a work result database 27 are formed in the memory.

The menu database 24 stores data such as a menu ID number, menu name, cooking area ID number, cooking process, pre-cooking process, measurement item, upper limit temperature during heating, lower limit temperature during heating, and the number of measurements. . The menu is determined on a weekly or monthly basis, and is managed by a menu ID number. Specific examples of the cooking process include selection of ingredients, washing of ingredients, cutting ingredients, baking ingredients, frying ingredients, boiling ingredients, boiling ingredients, steaming ingredients, and arranging ingredients (dishes). Measurement items include food type inspection, quantity inspection, appearance inspection such as odor and color, temperature measurement, and the like. The number of measurements includes the number of measurement samples and the number of temperature measurements, and includes not only one or more measurements for one sample, but also one or more measurements for a plurality of samples.

  The schedule database 25 stores data of a schedule ID number, a schedule name, a work date (date and time), and a menu ID number. The schedule database is managed by a schedule ID number. The schedule ID number and the menu ID number are linked to each other, and the ID numbers are associated one to one. The cooking area database 26 stores data on cooking area ID numbers, cooking processes, and relay device addresses. The cooking area database is managed by the cooking area ID number. The cooking area ID number and the relay device address are linked to each other, and the cooking area ID number and the relay device address are associated one-to-one. The work result database 27 stores each data of work result ID number, menu name, worker name, measurement order, determination, result, and work date and time.

  The relay devices 19a to 19g are microprocessors having a memory capable of storing cooking data. The relay apparatuses 19a to 19g are assigned to the cooking areas 10 to 16, and one relay apparatus is installed for each cooking area 10 to 16. Specifically, a first relay device 19a is installed in the first cooking area 10, a second relay device 19b is installed in the second cooking area 11, and a seventh relay device 19g is installed in the seventh cooking area 16. In the relay devices 19a to 19g, connectors (not shown) for inserting connection terminals (not shown) of the handy terminals 22a to 22g are formed. The cooking work data output from the central management device 18 is stored in the memories of the relay devices 19a to 19g. As an example of the correspondence relationship between each cooking area 10 to 16 and each relay device 19a to 19g, a cooking area ID number is set for each cooking area 10 to 16, and a relay device address number is set to each relay device 19a to 19g. Set and assign relay device address numbers individually to these cooking area ID numbers. The cooking area ID number and the relay device address number are stored in the memory of the central management device 18, and the correspondence between the cooking areas 10 to 16 and the relay devices 19a to 19g is managed by the central management device 18.

  The reading device 20 is installed in the seventh cooking area 16 where the last cooking process is performed. The reading device 20 is a microprocessor having a memory capable of storing cooking data, and has an IC tag reader / writer function capable of writing cooking data into the IC tag 23 and reading cooking data stored in the IC tag 23. The reading device 20 can also erase cooking data stored in the IC tag 23 from the IC tag 23 based on a command from the central management device 18. As an example of the correspondence relationship between the seventh cooking area 16 and the reading device 20, a reading device address number is set in the reading device 20, and the reading device address number is assigned to the cooking area ID number of the seventh cooking area 16. The cooking area ID number and the reading device address number are stored in the memory of the central management device 18, and the correspondence relationship between the cooking area 16 and the reading device 20 is managed by the central management device 18.

  Alarm device 21a-21g is allocated to each cooking area 10-16, and one unit is installed for every cooking area 10-16. Specifically, a first alarm device 21 a is installed in the first cooking area 10, a second alarm device 21 b is installed in the second cooking area 11, and a seventh alarm device 21 g is installed in the seventh cooking area 16. As an example of the correspondence between each cooking area 10 to 16 and each alarm device 21a to 21g, an alarm device ID number is set for each alarm device 21a to 21g, and the alarm device ID number is individually assigned to the cooking area ID number. . The cooking area ID number and the alarm device ID number are stored in the memory of the central management device 18, and the correspondence between the cooking areas 10 to 16 and the alarm devices 21a to 21g is managed by the central management device 18. As the alarm devices 21a to 21g, a sound generator 28 and a light generator 29 are used. The sound generator 28 and the light generator 29 incorporate a switch circuit (not shown). A buzzer, a siren, etc. can be used for the sound generator 28. When the sound generation command is output from the central management device 18, the sound generator 28 emits a predetermined sound. For the light generation device 29, a red light, a flashing light, or the like can be used. The light generation device 29 emits light when a light emission command is output from the central management device 18.

  The handy terminals 22a to 22g are information processing apparatuses having a CPU and a memory capable of storing data. The handy terminals 22a to 22g include a liquid crystal display, a numeric keypad unit, and a temperature measurement terminal (not shown), can write cooking data to the IC tags 23a to 23g, and read the cooking data stored in the IC tags 23a to 23g. It has a possible IC tag reader / writer function. The handy terminals 22a-22g can also erase the cooking data stored in the IC tags 23a-23g from the IC tags 23a-23g. The handy terminals 22a to 22g are assigned to the cooking areas 10 to 16, and one or a plurality of the handy terminals 22a to 22g are arranged for each cooking area 10 to 16. Specifically, a first handy terminal 22 a is arranged in the first cooking area 10, a second handy terminal 22 b is arranged in the second cooking area 11, and a seventh handy terminal 22 g is arranged in the seventh cooking area 16. As an example of a correspondence relationship between each cooking area and each handy terminal, a terminal ID number is set for each handy terminal 22a to 22g, and a terminal ID number is individually assigned to each cooking area ID number. The cooking area ID number and the terminal ID number are stored in the memory of the central management device 18, and the correspondence between the cooking areas 10 to 16 and the handy terminals 22a to 22g is managed by the central management device 18.

  One IC tag 23a-23g is attached to each tray 17a-17g. The IC tags 23a to 23g are formed of a control unit and an antenna. The control unit is composed of a control circuit, a decode circuit, a radio circuit, and a memory. When the reading device 20, the handy terminals 22a to 22g and the IC tags 23a to 23g can transmit and receive, the control unit of the IC tags 23a to 23g starts a program stored in the memory, and performs the following processing according to the program. Execute. The control unit of the IC tags 23a to 23g demodulates the radio wave signal indicating the cooking work data received by the antenna, converts the radio wave signal into a language that can be stored in the memory, and stores the cooking work data in the physical address area of the memory. To do. The control unit stores cooking history data after cooking in a memory, converts and demodulates cooking history data into a radio signal, and transmits the radio signal to the outside via an antenna.

  An example of the cooking operation (cooking process) will be described with reference to FIG. Raw food (vegetables, meat, fish) is placed on the tray 17 arranged in the previous cooking area, transported from the previous cooking area to the raw cooking area, and then raw from the tray 17 in the previous cooking area. It is moved to the tray 17 arranged in the cooking area. The worker in charge of the cooking work in the raw cooking area completes all the work in the cooking area, and then reads his / her name from the IC tag 23h attached to the name tag 30 to the handy terminal 22 in the raw cooking area. The operator stores his / her name in the handy terminal 22, and then inserts the connection terminal of the handy terminal 22 into the connectors of the relay devices 19a to 19g to connect the terminal 22 to the devices 19a to 19g. When the terminal 22 is connected to the relay devices 19a to 19g, cooking work data in the raw cooking area is transferred to the terminal 22 via the relay devices 19a to 19g and stored in the memory of the terminal 22. The contents of the cooking work data (for example, the state indicating whether it is cut or normal / abnormal of the work) are displayed on the display of the handy terminal 22. The operator can know the contents of the cooking operation by looking at the display of the terminal 22. The cooking work data in the raw cooking area is stored in the memory of the central management device 18 by communication between the relay devices 19a to 19g and the central management device 18, and then output from the central management device 18 to the relay devices 19a to 19g. It is stored in the memory of the relay devices 19a to 19g.

  Next, an operator in the raw cooking area causes cooking history data (for example, washing) of cooking work in the previous cooking area to be read from the IC tag 23 attached to the tray 17 to the handy terminal 22 in the raw cooking area. When the cooking operation in the previous cooking area has been normally performed, the content is displayed on the display of the handy terminal 22. The operator can confirm that the cooking operation has been normally performed in the previous cooking area by looking at the display of the terminal 22. After a predetermined cooking operation is performed in the raw cooking area, the raw food is placed on the tray 17 and carried from the raw cooking area to the grilled cooking area. The cooking history data of the cooking operation in the raw food cooking area is driven from the numeric keypad unit of the handy terminal 22 and stored in the memory of the terminal 22, and the IC tag of the tray 17 arranged in the raw cooking area from the handy terminal 22. 23 is written.

  The raw food that has been cooked in the raw food cooking area is transferred from the raw food cooking area to the grilled food cooking area, and then transferred from the tray 17 of the raw food cooking area to the tray 17 arranged in the grilled food cooking area. The worker in charge of cooking in the grilled cooking area causes his / her name to be read from the IC tag 23h attached to the name tag 30 to the handy terminal 22 in the grilled cooking area. The operator inserts the connection terminal of the handy terminal 22 into the connectors of the relay devices 19a to 19g, and connects the terminal 22 to the devices 19a to 19g. When the terminal 22 is connected to the relay devices 19a to 19g, cooking work data in the cooking area is transferred from the relay devices 19a to 19g to the terminal 22 and stored in the memory of the terminal 22. The contents of the cooking work data (for example, baking, measuring temperature) are displayed on the display of the handy terminal 22. The operator can know the contents of the cooking operation by looking at the display of the terminal 22. Cooking work data in the grilled food cooking area is output from the central management device 18 to the relay devices 19a to 19g and stored in the memory of the relay devices 19a to 19g.

  Next, the operator of the grilled cooking area causes the cooking history data (washing and cutting) accumulated in the raw cooking area to be read from the IC tag 23 attached to the tray 17 to the handy terminal 22 of the grilled cooking area. When the cooking process in the raw food cooking area is normally performed, the contents are displayed on the display of the handy terminal 22. The operator can confirm that the cooking operation has been normally performed in the raw cooking area by looking at the display of the terminal 22. After a predetermined cooking operation is performed in the grilled cooking area, the raw food is placed on the tray 17 and carried from the grilled cooking area to the final cooking area. The cooking history data of the cooking work in the grilled food cooking area is driven from the numeric keypad unit of the handy terminal 22 and stored in the memory of the terminal 22, and further, from the handy terminal 22 to the IC tag 23 of the tray 17 arranged in the grilled food cooking area. Written.

  Ingredients are cooked through a plurality of cooking steps, and are placed on a tray 17 (a container for serving) in a final cooking area to be completed. At this time, the accumulated cooking history data (washing, cutting, baking, measurement temperature) in the grilled cooking area is read from the IC tag 23 attached to the tray 17 to the handy terminal 22 in the final cooking area and from the terminal 22 to the tray. The data is written in the IC tag 23 attached to 17 (a container for serving). The cooking history data accumulated until the completion of cooking is read from the IC tag 23 of the tray 17 (a container for serving) into the reading device 20 and input from the device 20 to the central management device 18. The cooking history data is stored in each database 24, 25, 26, 27 of the device 18.

  The outline of prevention of erroneous area operation will be described with reference to FIG. When the handy terminal 22 to be used in a raw cooking area is used in a different cooking area, or when the handy terminal 22 to be used in a pottery cooking area is used in a different cooking area, this system performs the following processing. Do. For example, when the handy terminal 22 to be used in the raw food cooking area is brought into the grilled food cooking area, and the handy terminal 22 is connected to the relay devices 19a to 19g installed in the grilled food cooking area, the central management device 18 is handy. The ID number of the terminal 22 is compared with the ID number of the grilled cooking area, and it is determined that the handy terminal 22 is used in a different cooking area. In this case, the central management device 18 outputs a sound generation command (alarm command) to the sound generation device 28 and also outputs a light emission command (alarm command) to the light generation device 29. When these commands are output, the switches of the sound generator 28 and the light generator 29 are turned on, the device 28 emits sound, and the device 29 emits light. In addition, a message with a different cooking area is displayed on the display of the handy terminal 22. The operator can know that the handy terminal 22 held by the user is used in an area other than the area where the operator should originally use by generating sound, emitting light, and displaying a message.

  Next, the details of the transmission image of cooking history data will be described with reference to FIG. The food is carried by the vehicle 31 of the carrier and is carried into the food receiving area 10 (first cooking area 10). In FIG. 2, vegetables and meat are illustrated as food materials. In the receiving area 10, one handy terminal 22a (first handy terminal 22a) is disposed, one relay device 19a (first relay device 19a) (not shown) and one alarm device 21a (first device). 1 alarm device 21a) (not shown). In the receiving area 10, two receiving trays 17a are arranged. The name of the worker in charge of the cooking work in the receiving area 10 is read into the handy terminal 22a from the IC tag 23h (see FIG. 1) attached to the worker's name tag. After the operator reads his / her name into the handy terminal 22a, the operator inserts the connection terminal of the handy terminal 22a into the connector of the relay device 19a and connects the terminal 22a to the device 19a. When the terminal 22a is connected to the relay device 19a, the cooking work data (first cooking process) in the receiving area 10 is transferred from the relay device 19a to the terminal 22a and stored in the memory of the terminal 22a. The cooking work data in the receiving area 10 is output from the central management device 18 to the relay device 19a and stored in the memory of the relay device 19a. However, when the terminal 22a is connected to the device 19a, the cooking work data may be output from the central management device 18 to the relay device 19a, and the cooking work data may be transferred from the device 19a to the terminal 22a. The cooking work data in the following areas 11 to 16 is also output from the central management device 18 to the relay devices 19b to 19g and stored in the memory of the relay devices 19b to 19g. When cooking work data is input to the handy terminal 22a, the contents of the cooking work data are displayed on the display of the terminal 22a. The operator looks at the display to display the contents of the cooking work (for example, input of the food import time, food sorting work, type inspection procedure, quantity inspection procedure, appearance inspection procedure such as odor and color, in the next cooking area, etc. You can know cooking work details).

  The operator inputs the time for carrying vegetables and meat from the numeric keypad unit. Alternatively, the carry-in time is automatically stored in the memory of the terminal 22a via the internal timer function of the handy terminal 22a. Vegetables and meat are subjected to sorting work, type inspection, and quantity inspection, and then placed on the receiving tray 17a (first tray 17a) arranged in the area 10 to be subjected to appearance inspection such as smell and color. When there is no abnormality as a result of each inspection, the worker inputs the vegetable storage ○ and the meat storage ○ from the numeric keypad unit, and inputs the inspection result ○ from the numeric keypad as no inspection result abnormality. The carry-in time (8:30, 8:35), warehousing ○, inspection result ○, and operator name are stored in the memory of the handy terminal 22a, and then written from the terminal 22a to the IC tag 22a attached to the tray 17a. . If there is an abnormality in the inspection result, warehousing x or inspection result x is entered from the numeric keypad unit.

  After the cooking operation is performed in the receiving area 10, the vegetables are placed on the receiving tray 17 a and carried from the receiving area 10 to the cleaning area 11 (second cooking area 11). In the cleaning area 11, one handy terminal 22b (second handy terminal 22b) is arranged, one relay device 19b (second relay device 19b) (not shown) and one alarm device 21b (second device). 2 alarm device 21b) (not shown). The name of the worker in the cleaning area 11 is read into the handy terminal 22b from the IC tag 23h of the name tag. The operator inserts the connection terminal of the handy terminal 22b into the connector of the relay device 19b, and connects the terminal 22b to the device 19b. When the terminal 22b is connected to the relay device 19b, cooking work data (second cooking process) in the cleaning area 11 is transferred from the relay device 19b to the terminal 22b and stored in the memory of the terminal 22b. The cooking history data (delivery time (8:30, 8:35), warehousing and inspection result ○, operator name) performed in the receiving area 10 is read from the IC tag 23a of the tray 17a to the handy terminal 22b, and the terminal 22b is stored in the memory.

  The contents of the cooking work data are displayed on the display of the handy terminal 22b. The operator can confirm that the cooking operation in the receiving area 10 has been normally performed by looking at the display, and the contents of the cooking operation in the washing area 11 (for example, the vegetable washing operation procedure, the following Work contents in the cooking area). The vegetables are transferred from the receiving tray 17a to the cleaning tray 17b (second tray 17b) disposed in the area 11, and the cleaning operation is performed. After the cleaning operation is performed, the operator inputs the cleaning result ○ from the numeric keypad unit of the handy terminal 22b and inputs the cleaning time. Alternatively, by inputting the cleaning result ◯, the cleaning time is automatically stored in the memory of the terminal 22b via the internal timer function of the handy terminal 22b. Carry-in time (8:30), warehousing and inspection result ○, worker name, cleaning result ○, cleaning time (9:20), worker name are stored in the memory of the handy terminal 22b and then transferred from the terminal 22b. It is written in the IC tag 23b attached to 17b.

  The washed vegetables are placed on the washing tray 17b and carried from the washing area 11 to the vegetable cutting area 12 (third cooking area 12). In the vegetable cutting area 12, one handy terminal 23c (third handy terminal 23c) is arranged, one relay device 19c (third relay device 19c) (not shown) and one alarm device 21c ( A third alarm device 21c) (not shown) is installed. The name of the worker in the vegetable cutting area 12 is read into the handy terminal 22c from the IC tag 23h of the name tag. The operator inserts the connection terminal of the handy terminal 22c into the connector of the relay device 19c, and connects the terminal 22c to the device 19c. When the terminal 22c is connected to the device 19c, cooking work data (third cooking step) in the vegetable cutting area 12 is transferred from the relay device 19c to the terminal 22c and stored in the memory of the terminal 22c. The cooking history data in the cleaning area 11 (delivery time (8:30), warehousing and inspection results ○, operator name, cleaning result ○, cleaning time (9:20), operator name) is the IC tag 23b of the tray 17b. To the handy terminal 22c and stored in the memory of the terminal 22c.

  The contents of the cooking work data are displayed on the display of the handy terminal 22c. The operator can confirm that the cooking work in the receiving area 10 and the washing area 11 has been normally performed by looking at the display, and the contents of the cooking work in the vegetable cutting area 12 (for example, cutting for salad) , Chopped, shredded, work contents in the next cooking area, etc.). The vegetables are transferred from the washing tray 17b to the vegetable cutting tray 17c (third tray 17c), and an operation of cutting the vegetables is performed. In the vegetable cutting area 12, three vegetable cutting trays 17c are arranged. After the cutting operation is performed, the worker inputs the vegetable cutting ○ from the numeric keypad unit of the handy terminal 22c and inputs the time for cutting the vegetable. Alternatively, by inputting vegetable cutting ○, the vegetable cutting time is automatically stored in the memory of the terminal 22c via the internal timer function of the handy terminal 22c. Loading time (8:30), warehousing and inspection result ○, worker name, cleaning result ○, cleaning time (9:20), worker name, vegetable cutting ○, vegetable cutting time (9:50), worker name Is written from the handy terminal 22c to the IC tag 23c attached to the tray 17c. When the handy terminal 22b to be used in the area 11 is used in the area 12, the alarm device 21c is activated to emit sound and emit light, and a message with a different area is displayed on the display of the terminal 22b.

  After the cooking operation is performed in the receiving area 10, the meat is placed on the receiving tray 17 a and carried from the receiving area 10 to the meat cutting area 13 (fourth cooking area 13). In the meat cutting area 13, one handy terminal 22d (fourth handy terminal 22d) is arranged, one relay device 19d (fourth relay device 19d) (not shown) and one alarm device 21d ( A fourth alarm device 21d) (not shown) is installed. The name of the worker in the meat cutting area 13 is read into the handy terminal 22d from the IC tag 23h of the name tag. The operator inserts the connection terminal of the handy terminal 22d into the connector of the relay device 19d, and connects the terminal 22d to the device 19d. When the terminal 22d is connected to the relay device 19d, the cooking work data (fourth cooking process) in the meat cutting area 13 is transferred from the relay device 19d to the terminal 22d and stored in the memory of the terminal 22d. The cooking history data (delivery time (8:35), warehousing and inspection result o, operator name) performed in the receiving area 10 is read from the IC tag 23a of the tray 17a to the handy terminal 22d.

  The contents of the cooking work data are displayed on the display of the handy terminal 22d. The operator can confirm that the cooking operation in the receiving area 10 has been performed normally by looking at the display, and the contents of the cooking operation in the meat cutting area 13 (for example, slicing meat thinly, Work contents in the cooking area). The meat is transferred from the receiving tray 17a to the meat cutting tray 17d (fourth tray 17d), and an operation of cutting the meat is performed. After the cutting operation is performed, the operator inputs the meat cut ○ from the numeric keypad unit of the handy terminal 22d and inputs the time for cutting the meat. Alternatively, by inputting the cut meat ○, the cut time is automatically stored in the memory of the terminal 22d via the internal timer function of the handy terminal 22d. Carry-in time (8:35), warehousing and inspection results ○, worker name, meat cutting ○, meat cutting time (9:50), worker name is transferred from the handy terminal 22d to the IC tag 23d attached to the tray 17d. Written.

  A part of the vegetables after the work is performed in the vegetable cutting area 11 is put on the vegetable cutting tray 17c and carried from the vegetable cutting area 11 to the vegetable fried area 14 (fifth cooking area 14). One handy terminal 22e (fifth handy terminal 22e) is arranged in the vegetable fried area 14, and one relay device 19e (fifth relay device 19e) (not shown) and one alarm device 21e ( A fifth alarm device 21e) (not shown) is installed. The name of the worker in the stir-fried vegetable area 14 is read into the handy terminal 22e from the IC tag 23h of the name tag. The operator inserts the connection terminal of the handy terminal 22e into the connector of the relay device 19e, and connects the terminal 22e to the device 19e. When the terminal 22e is connected to the relay device 19e, the cooking work data (fifth cooking process) in the vegetable fried area 14 is transferred from the relay device 19e to the terminal 22e and stored in the memory of the terminal 22e. Cooking history data in the vegetable cutting area 11 (delivery time (8:30), warehousing and inspection result ○, worker name, cleaning result ○, cleaning time (9:20), worker name, vegetable cutting ○, vegetable cutting time (9:50), operator name) is read from the IC tag 23c of the tray 17c to the handy terminal 22e.

  The contents of the cooking work data are displayed on the display of the handy terminal 22e. The operator can confirm that the cooking work in the receiving area 10, the washing area 11, and the vegetable cutting area 12 has been performed normally by looking at the display, and the contents of the cooking work in the vegetable frying area 14 ( For example, it is possible to know the fried vegetables, the fried time, the fried temperature, the work contents of the next cooking area, etc.). The vegetables are transferred from the vegetable cutting tray 17c to the vegetable frying tray 17e, and the operation of frying the vegetables is performed. After the frying work is performed, the operator inputs the stir-fried vegetables ○ from the numeric keypad unit of the handy terminal 22e, and inputs the time when the fried vegetables are performed. Or, by inputting vegetable stir fry, the fried time is automatically stored in the memory of the terminal 22e via the internal timer function of the handy terminal 22e. The operator uses the temperature measurement terminal of the handy terminal 22e to measure the temperature of the fried vegetables. Loading time (8:30), warehousing and inspection result ○, worker name, cleaning result ○, cleaning time (9:20), worker name, vegetable cutting ○, vegetable cutting time (9:50), worker name , Stir-fried vegetables, stir-fried time (10:30), fried temperature (90 ° C.), and operator name are written from the handy terminal 22e to the IC tag 23e attached to the tray 17e.

  Part of the vegetables after the work is performed in the vegetable cutting area 12 and the meat after the work is performed in the meat cutting area 13 are put on the vegetable cutting tray 17c and the meat cutting tray 17d, and the vegetables It is carried from the cut area 12 and the meat cut area 13 to the meat vegetable cooking area 15 (sixth cooking area 15). In the boiled area 15, one handy terminal 22f (sixth handy terminal 22f) is arranged, one relay device 19f (sixth relay device 19f) (not shown) and one alarm device 21f (first device). 6 alarm device 21f) (not shown). The name of the worker in the boiled area 15 is read from the IC tag 23h of the name tag to the handy terminal 22f. The operator inserts the connection terminal of the handy terminal 22f into the connector of the relay device 19f, and connects the terminal 22f to the device 19f. When the terminal 22f is connected to the relay device 19f, the cooking work data (sixth cooking process) in the boiled area 15 is transferred from the relay device 19f to the terminal 22f and stored in the memory of the terminal 22f. Cooking history data in the vegetable cutting area 12 (delivery time (8:30), warehousing and inspection result ○, worker name, cleaning result ○, cleaning time (9:20), worker name, vegetable cutting ○, vegetable cutting time (9:50), worker name) and cooking history data in the meat cutting area 13 (delivery time (8:35), warehousing and inspection results ○, operator name, meat cutting ○, meat cutting time (9:50) The operator name) is read from the IC tags 23c and 23d of the trays 17c and 17d to the handy terminal 22f.

  The contents of the cooking work data are displayed on the display of the handy terminal 22f. By looking at the display, the operator can confirm that the cooking operation in the receiving area 10, the washing area 11, the vegetable cutting area 12, and the meat cutting area 13 has been performed normally, and the meat vegetable cooking area 15. It is possible to know the contents of cooking work in (for example, meat vegetable cooking, cooking time, cooking temperature, work contents in the next cooking area, etc.). Vegetables and meat are transferred from the vegetable cutting tray 17c and the meat cutting tray 17d to the cooking tray 17f (sixth tray 17f), and the operation of boiling them is performed. After the simmering operation is performed, the operator inputs ◯ to be simmered from the numeric keypad unit of the handy terminal 22f, and inputs the time when the meat and vegetables are boiled. Alternatively, the boiled time is automatically stored in the memory of the terminal 22f via the internal timer function of the handy terminal 22f by inputting boiled ◯. An operator measures the temperature of the boiled meat vegetables using the temperature measurement terminal of the handy terminal 22f. Carry-in time (8:30, 8:35), warehousing and inspection result ○, worker name, cleaning result ○, cleaning time (9:20), worker name, vegetable cutting ○, vegetable cutting time (9:50) , Worker name, meat cutting ○, meat cutting time (9:50), worker name, meat vegetable boiled ○, cooking time (11:15), boiling temperature (85 ° C), operator name is handy terminal 22f To the IC tag 23f attached to the tray 17f.

  Vegetables and meat that have been sautéed or boiled are placed on the vegetable cutting tray 17c and transported from the vegetable cutting area 12 to the serving area 16 (seventh cooking area 16). It is placed on the tray 17e and the boiled tray 17f and carried from the fried area 14 and the boiled area 15 to the serving area 16. In the arrangement area 16, one handy terminal 22g (seventh handy terminal 22g) is arranged, and one relay device 19g (seventh relay device 19g) (not shown) and a reading device 20 (not shown). And are installed. The name of the worker in the arrangement area 16 is read from the IC tag 23h of the name tag into the handy terminal 22g. The operator inserts the connection terminal of the handy terminal 22g into the connector of the relay device 19g, and connects the terminal 22g to the device 19g. When the terminal 22g is connected to the relay device 19g, the cooking work data (seventh cooking step) in the serving area 16 is transferred from the relay device 19g to the terminal 22g and stored in the memory of the terminal 22g. Cooking history data in the vegetable cutting area 12 (delivery time (8:30), warehousing and inspection result ○, worker name, cleaning result ○, cleaning time (9:20), worker name, vegetable cutting ○, vegetable cutting time (9:50), worker name), cooking history data in fried vegetable area 14 (delivery time (8:30), warehousing and inspection results ○, operator name, cleaning results, cleaning time (9:20), work Name, vegetable cutting ○, vegetable cutting time (9:50), worker name, stir-fried vegetable ○, stir-fried time (10:30), fried temperature (90 ° C), worker name), meat vegetable boiled area 15 Cooking history data (delivery time (8:30, 8:35), warehousing and inspection result ○, worker name, cleaning result ○, cleaning time (9:20), worker name, vegetable cutting ○, vegetable cutting time ( 9:50), operator name, meat cutting ○, meat cutting time (9:50) The operator name, meat vegetable boiled ○, cooking time (11:15), cooking temperature (85 ° C), operator name) are read from the IC tags 23c, 23e, 23f of the trays 17c, 17e, 17f to the handy terminal 22g. It is.

  The contents of the cooking work data are displayed on the display of the handy terminal 22g. The operator confirms that cooking work in the receiving area 10, the washing area 11, the vegetable cutting area 12, the meat cutting area 13, the vegetable stir-fried area 14, and the meat vegetable cooking area 15 has been performed normally by looking at the display In addition, it is possible to know the contents of cooking work in the serving area 16 (for example, what tray 17g contains salad, fried food, and boiled food). The worker places salad, fried food, and boiled food on the 17 g tray (container for serving) according to the contents of the cooking work. The operator inputs the arrangement ○ from the numeric keypad unit of the handy terminal 22g, and inputs the arrangement time. Alternatively, by inputting the arrangement ○, the arrangement time is automatically stored in the memory of the terminal 22g via the internal timer function of the handy terminal 22g. Final cooking data (delivery time (8:30, 8:35), warehousing and inspection result ○, worker name, cleaning result ○, cleaning time (9:20), worker name, vegetable cutting ○, vegetable cutting time ( 9:50), worker name, stir-fried vegetables ○, stir-fried time (10:30), fried temperature (90 ° C), worker name, meat cutting ○, meat-cutting time (9:50), worker name, meat Boiled vegetables ○, cooking time (11:15), cooking temperature (85 ° C), worker name, serving ○, serving time, worker name) are written on the IC tag 23g attached to the tray 17g from the handy terminal 22g Then, the data is input to the reading device 20 from the IC tag 23g of the tray 17g, and further output to the central management device 18 from the reading device 20. The final cooking data is stored in each database 24, 25, 26, 27 formed in the memory of the central management device 18.

  As described above, in this system, the handy terminal 22 (the cooking history data stored in the IC tag 23 of the tray 17 (food container) used in the upper cooking area is arranged in the immediately lower cooking area ( Is read into the IC tag 23 of the tray 17 used in the nearest lower cooking area, so that the cooking history data is transferred from the upper cooking process to the lower cooking process via each IC tag 23. It accumulates sequentially toward the cooking process.

  As shown in FIG. 4, work history data is stored in each database 24, 25, 26, 27 formed in the memory of the central management unit. The menu ID number (1, 2, 3) is written in the column of the menu ID number of the menu database 24, and the storage of vegetables, stir-fried vegetables, and meat boiled vegetables are written in the column of the menu name. A cooking area ID number (3, 2, 1) is written in a portion corresponding to the menu ID numbers 2 and 3 in the cooking area ID number column. Inspections, stir-fried foods, and boiled foods are written in the locations corresponding to 2 and 3. Cut is written in the portion corresponding to the menu ID numbers 2 and 3 in the pre-cooking process column, and XX is written in the portion corresponding to the menu ID number 1 in the measurement item column, The temperature is written in the portion corresponding to the menu ID numbers 2 and 3 in the measurement item column. A temperature value is written in a location corresponding to the menu ID numbers 2 and 3 in the lower limit temperature column, and (1, 2, 3) is written in the measurement count column.

  The schedule ID number (1, 2) is written in the schedule ID number column of the schedule database 25, and Monday lunch is written in the schedule column. The work date and work time are written in the work date and time column, and the menu ID number (2, 3) is written in the menu ID number column. Here, the menu ID number (2, 3) of the schedule database 25 corresponds to the menu ID number (2, 3) of the menu database 24.

  The cooking area ID number (1, 2, 3, 4) is written in the cooking area ID number column of the cooking area database 26, and boiled food, fried food, inspection, and cut are written in the cooking process column. The address numbers of the relay devices 19a to 19g are written in the relay device address column. Work result ID numbers (1, 2, 3, 4, 5, 6) are written in the work result ID number column of the work result database, and the storage of vegetables, stir-fried vegetables, and boiled meat vegetables in the menu name column Has been written. The operator name in each cooking area 10-16 is described in the operator name column, and the first, second, and third times are described in the measurement order column. The circle corresponding to the work result ID numbers 1, 2, 3, 4 and 6 in the determination column is marked with “○”, and the portion corresponding to the work result ID number 5 in the determination column is indicated with ×. Is described. The temperature value is written in the part corresponding to the work result ID number 1, 2, 4, 5, 6 in the result column, and the part corresponding to the work result ID number 3 in the result column. Is marked with ○. The work date and time are written in the work date / time column.

  Each of the data stored in the databases 24, 25, 26, and 27 can be displayed on the liquid crystal display of the central management device 18 and can be printed via a printer. Workers and managers can know whether cooking has been performed correctly by looking at the contents of these databases. Although the handy terminals 22a to 22g are used as portable terminal devices, a wireless device having an IC tag reader / writer function or a PDA (personal digital assistant) having an IC tag reader / writer function can also be used.

  In this system, history data of cooking processes performed in the cooking areas 10 to 16 is sequentially accumulated from the highest cooking process to the lowest cooking process via the IC tags 23a to 23g. The cooking history data can be accurately managed using the IC tags 23a to 23g and the handy terminals 22a to 22g. In the system, since cooking processes individually performed in the first to seventh cooking areas 10 to 16 are stored as cooking work data in the first to seventh handy terminals 22a to 22g, the terminals 22a to 22g are stored in the respective cooking areas. Corresponding to 10 to 16, the terminals 22a to 22g are not used in areas other than the cooking area where the terminals 22a to 22g should be used.

  In the system, since the handy terminals 22a to 22g are individually assigned to the cooking areas 10 to 16 and the cooking areas to be used for the individual terminals 22a to 22g are determined, the cooking areas in which the terminals 22a to 22g are determined It is not used in other areas. The cooking work data is output from the central management device 18 to the first to seventh relay devices 19a to 19g, and the cooking work data output from the central management device 18 passes through the relay devices 19a to 19g. Since it is transferred to the seventh handy terminals 22a to 22g, the relay devices 19a to 19g installed in the cooking areas 10 to 16 correspond to the terminals 22a to 22g, and the terminals 22a to 22g should use it. It is not used in areas other than the cooking area, and cross contamination of the areas 10 to 16 due to the use of one terminal in different cooking areas can be surely prevented. Management can be performed reliably. Since the system transfers cooking work data to each of the handy terminals 22a to 22g via the relay devices 19a to 19g, the cooking work data performed by the workers in the cooking areas 10 to 16 in the areas 10 to 16 is transmitted to the terminals 22a to 22g. There is no need to type in 22g, and it is possible to prevent input mistakes caused by typing cooking work data into the terminals 22a to 22g and erroneous cooking due to input mistakes.

  Since the final cooking data is input to the central management device 19 via the reading device 20, the system finishes the final cooking via the reading device 20 without taking the seventh handy terminal 22 g out of the seventh cooking area 16. The data can be output to the central management device 18, and the seventh handy terminal 22g is not used outside the seventh cooking area 16, and each area is obtained by using the seventh handy terminal 22g in a different cooking area. 10 to 15 cross contamination can be prevented. In this system, since the final cooking data is stored in the IC tag 23g attached to the seventh tray 17g, the final cooking data can be totaled for each seventh tray 17g, and the seventh tray 17g is shown in the figure. Even if there are three, the final cooking data for each seventh tray 17g can be collected. In the system, when the first to seventh handy terminals 22a to 22g to be used individually in the first to seventh cooking areas 10 to 16 are used in different cooking areas, the alarm devices 21a to 21g issue an alarm. Therefore, the use of the handy terminal in an area other than the assigned cooking area can be surely prevented. In this embodiment, a plurality of relay devices are used. However, when the number of cooking processes is small, this system can be implemented with one relay device.

The figure explaining the outline | summary of the cooking operation shown as an example, and the outline | summary of incorrect area prevention. The figure which shows the transmission image of cooking log | history data. The block diagram which shows the connection of each apparatus. The figure which shows an example of the content of the database stored in the memory of the central management apparatus.

10-16 First to seventh cooking areas (first to nth cooking areas)
17a-17g 1st-7th tray (1st-nth food container)
18 Central management devices 19a to 19g First to seventh relay devices (first to nth relay devices)
20 Reading device 21a-21g 1st-7th alarm device (1st-nth alarm device)
22a-22g 1st-7th handy terminal (1st-nth portable terminal device)
23a-23h IC tag 28 Sound generator 29 Light generator

Claims (5)

A food hygiene management system that uses an IC tag capable of storing cooking data and manages a plurality of cooking processes from the highest first cooking process indicating the cooking start process to the lowest n cooking process indicating the final cooking process In
The system includes a first through n cooking area is divided into up to the n cooking area for the n cooking step from a first cooking area for the first cooking step, the individual in the first to n cooking area A central management device that outputs the cooking process to be performed as cooking work data of the cooking data, and is individually assigned to each of the first to nth cooking areas and connected to the central management device, and the central management A first to nth relay device for storing cooking work data for each of the first to nth cooking areas output from the device, and an IC tag attached individually for each of the first to nth cooking areas Cooking for each of the first to n-th cooking areas assigned to each of the first to n-th food storage devices and the first to n-th cooking areas individually and output from the first to n-th relay device Work data can be stored One well as a visible, it is possible storable and display the cooking process performed separately in the first to n cooking area on the basis of the cooking operation data as cooking history data of the cooking data, the Comprising the first to nth portable terminal devices capable of writing the cooking history data to an IC tag and reading the cooking history data stored in the IC tag,
In the system, a correspondence relationship between the first to n-th cooking areas and the first to n-th portable terminal devices is stored in the central management device, and the cooking operation data is transmitted from the central management device to the first to first cooking devices. output to the n relay device, the cooking work data output from the central management device is transferred to the first to nth portable information terminals via the relay device, and the cooking work data corresponds to the cooking area The cooking history data indicating the cooking process performed in the first to n-th cooking areas based on the cooking work data is stored in the portable terminal device corresponding to the cooking area. The cooking history data is written from the first to n-th portable terminal devices to the IC tags of the first to n-th food storage devices ,
The system reads the cooking history data stored in the IC tag of the food container used in the upper cooking area after the reading is performed by the portable terminal device arranged in the immediate lower cooking area. By being written in the IC tag of the food container used in the cooking area, the cooking history data is sequentially accumulated from the upper cooking process to the lower cooking process via each IC tag. The food hygiene management system. The system includes a reading device that reads final cooking data accumulated via each IC tag from an IC tag attached to the nth food container, and in the system, the reading device is connected to the central management device The food sanitation management system according to claim 1 , wherein the final cooking data is input to the central management device via the reading device . The system includes first to n-th alarm devices that are individually assigned to the first to n-th cooking areas and connected to the central management device. In the system, the first to n-th portable terminal devices Is used in different cooking areas other than the first to n-th cooking areas, the central management device outputs an alarm command to the alarm device in the different cooking area, and the alarm device outputs the alarm command. The food hygiene management system according to claim 1 or 2, wherein an alarm is issued according to the above. The food hygiene management system according to claim 3 , wherein the alarm device is at least one of a sound generator and a light generator . In the cooking work data, in addition to the cooking process to be performed individually in the first to n-th cooking areas, the work date and time, the menu name, the next cooking process performed in the next cooking area, the measurement item, the heating time The upper limit temperature, the lower limit temperature during heating, and the number of measurements are included. In the cooking history data, in addition to the cooking process performed individually in the first to nth cooking areas, the operator name, work date and time, menu The food sanitation management system according to any one of claims 1 to 4, which includes a name, determination, result, and a pre-cooking step performed in a previous cooking area .

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