Heat sterilization to support HACCP "Basics"
ニーズの声が多かった「食品微生物の耐熱性やD値・z値の算出方法」などに焦点を当てて解説
When setting the heating process as a critical control point (CCP) of HACCP, it is necessary to be able to scientifically explain the sterilization temperature and time.
The Ministry of Health, Labor and Welfare recommends heating the center of meat to 75°C for at least one minute to prevent food poisoning.
By the way, if you heat it for 2 seconds, at what temperature would you say it has the same sterilizing effect?
Course Overview
1. Microorganisms to be controlled in food
2. Microbial hazard risks in food and control concepts
3. Regulations for the control and sterilization of food microorganisms
4. Setting of target microorganisms and challenge testing
5. Engineering theory of sterilization: D value, Z value
Benefits
We provide an Excel sheet with functions that allows you to estimate sterilization conditions for D and z values simply by replacing the values.
Upcoming Events
(Both have the same content)
Web-type
・January 21, 2025 9:00-12:00
・February 28, 2025 9:00-12:00
・March 21, 2025 9:00-12:00
・April 24, 2025 9:00-12:00
To apply, please click on the date you would like
Group type event undecided
※お申込み受付は前日までです
*We do not accept applications from other businesses, such as consultants or educational and training institutions.
If you make a mistake in your application or transfer, we will refund the amount minus the transfer fee.
Tuition
23,100円（税込）
*Textbook shipping and certificate issuance fees included
Per person
- Course fee breakdown (excluding tax): 18,000 yen
- 10% consumption tax: 1,800 yen
※Please cover the bank transfer fee.
*Our center is a tax-exempt business under the invoice system, so we do not issue invoice receipts.
*We do not issue quotations or invoices.
※The bank transfer statement will serve as a receipt.
*The above prices are per person.
*Co-hosted with the Food Science and Technology Agency
* We will not accept applications from other businesses , such as consultants or educational training institutions.
*For online courses , the minimum number of participants is 2, and the maximum number of participants is 20.
Target Audience
・Food development and hygiene management engineers ・Those who want to review their HACCP system ・Those who want to improve the capabilities of their food safety team
text
・ご入金の確認後、PDFテキストを送付致します
When taking classes
・Exponential and logarithmic calculations will be practiced, so having a calculator that can handle functions will help you understand better.
When taking the online course
※ご用意いただくもの
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安定して接続可能なインターネット環境
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使用するWeb会議システム：zoom
（アプリの使用を推奨しますが、ブラウザでも参加可能です） -
推奨OS：Windows 10 以上、MacOS 10.13 以上
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推奨ブラウザ：いずれのブラウザも最新バージョンを推奨します
Google Chrome（推奨）、Mozilla Firefox、Microsoft Edge、Apple Safari（MacOSのみ） -
推奨通信速度：1.0 Mbps (受信)以上、0.6 Mbps (送信)以上
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WiFi接続（無線LAN）も可能ですが、より安定した接続のために有線LAN接続を推奨します
WiFi接続の場合、データ使用量は環境によって異なりますが、1時間あたりおよそ600MBのデータ使用が見込まれることをご留意ください
※Zoomミーティングへの参加方法はリンク先の動画をご参照ください ミーティング参加方法 （外部リンク）
テスト接続の設定方法についてはこちらからご確認ください テスト接続の説明はこちら （外部リンク）
事前に下記よりテスト接続をお願いいたします テスト接続はこちら （外部リンク）
ご参考
*This training can be conducted by dispatching instructors as in-house training.
講師略歴
Food Safety Technology Center
Visiting Professor, Niigata University of Food and Agriculture
Visiting Researcher, Ritsumeikan University
He is an expert in food safety technology, with a particular focus on microbiological quality assurance.
As a microbiologist and quality assurance manager at a major food manufacturer, he utilizes his knowledge of predictive microbiology in detection and control technologies for food microorganisms and sterilization engineering to set and validate conditions for heat sterilization of tea beverages, canned coffee, retort foods, etc., and evaluate them through challenge tests using suspected harmful bacteria such as botulinum.
Currently, while training a large number of HACCP managers and PCQI preventive management qualified individuals, he emphasizes the importance of establishing solid scientific evidence.
We support the visualization of trust through the accumulation of food safety measures based on scientific evidence and the development of human resources who can take responsibility for food safety.
They also provide advice such as suggesting improvements to formulations to increase shelf life and reviewing hygiene management to improve profits.
Advisor to the Ministry of Agriculture, Forestry and Fisheries FCP, Advisor to the Tokyo Keiken-in Foundation, Principal Auditor for ISO 22000 (IRCA), etc.