FOOD PRODUCTION MANAGEMENT SYSTEM

摘要

PROBLEM TO BE SOLVED: To quantitatively get the proliferation history of bacteria causing the food poisoning and putrefaction of a food during or after production.

SOLUTION: The subject management system is provided with a database 12 holding the proliferation rates of various bacteria proliferating in a food material as an environmental temperature parameter for each bacterial species, an inputting part 14 to input the history information of the environmental temperature for each food material used or to be used in the production of the food, an operation part 16 to calculate the proliferation history of each bacterial species in the food based on the history information on the environmental temperature of the food material inputted in the inputting part 14 and the proliferation rate of the bacteria stored in the database 12, and an outputting part 18 to output the operation result of the operation part 16.

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