Establish Standard Sanitary Operation Procedures for Sashimi Auction System

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Project title

Code/計畫編號

94農科-14.4.2-漁-F1(5)

Translated Name/計畫中文名

生魚片低溫拍賣系統建立與作業規範擬定之研究

Project Coordinator/計畫主持人

Cheng-Ming Chang

Funding Organization/主管機關

Council of Agriculture,Executive Yuan

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=1158040

Year

2005

Start date/計畫起

01-01-2005

Expected Completion/計畫迄

01-12-2005

Bugetid/研究經費

450千元

ResearchField/研究領域

漁業
食品科技(農)

本計畫之執行在於建立生魚片低溫拍賣與分切標準作業流程規範，改善源頭生魚片處理衛生條件，並建立優良生魚片拍賣與處理場所評鑑制度與品牌標示，創造優質高價生鮮水產品形象與附加價值。

本年度工作內容為：蒐集並規劃符合我國生魚片拍賣與分切作業現況與能保持生魚片衛生操作條件之硬體及動線需求、規劃與輔導產地與消費地魚市場生魚片拍賣與作業區、辦理生魚片專業處理講習班、與配合政府補助之魚市場進行生魚片示範作業區之建立。 The ultimate goals of this project are to develop SSOP for sashimi auctioon and processing facilities, thus to improve the sanitation condition from the sources and establish auditing criteria for certifying those facilities whom comply with the SSOP guideline. Moreover, the introducing of mandatory HACCP system will further strengthen the image of superior ready-to-eat raw seafood and create more value-added profit to the seafood processors.

Working agenda for the first year are, firstly, gathering information to develop SSOP and hardware requirements for the sashimi processing facility; and, setting up model sashimi auction and processing facilities through offering workshop and on-site consultations. Lastly, cooperating with governmental policy to establish demo sashimi auction and processing facilities.

Keyword(s)

生魚片
衛生標準作業流程
拍賣
Sashimi
SSOP
Auction

DSpace CRIS

Establish Standard Sanitary Operation Procedures for Sashimi Auction System

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