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Technical Committee on Safety (SSS)  (Searched in: 2017)

This committee was closed in 2019.

Search Results: Keywords 'from:2017-08-22 to:2017-08-22'
[Go to Official SSS Homepage (Japanese)] 
Search Results: Conference Papers
 Conference Papers (Available on Advance Programs)  (Sort by: Date Ascending)
 Results 1 - 6 of 6  /   
Committee Date Time Place Paper Title / Authors Abstract Paper #
SSS 2017-08-22
13:00		 Tokyo   Risk and Vulnerability Concerning Occupational Accidents Caused by Industrial Machines
Kyoko Hamajima, Shigeo Umezaki, Shoken Shimizu (JNIOSH) SSS2017-13		 In the field of occupational safety, risks assessed for the users of machines and facilities may be residual risks. Such... [more] SSS2017-13
pp.1-4
SSS 2017-08-22
13:35		 Tokyo   Study of Simple Type Risk Assessment Method for Food Processing Machinery -- Proposal of Backwards Inference using Statistical Method by IMTOC Expression --
Shigeo Umezaki, Shoken Shimizu, Kyoko Hamajima (JNIOSH) SSS2017-14		 In order to prevent occupational accidents caused by machines, it is necessary to carry out risk assessment of work at t... [more] SSS2017-14
pp.5-8
SSS 2017-08-22
14:10		 Tokyo   The study on inform and warn about residual risk to the user
Hiroyuki Omura (FOOMA) SSS2017-15		 The place which supplies materials is as a hazard area mostly. However much food processing machinery users require to m... [more] SSS2017-15
pp.9-10
SSS 2017-08-22
15:05		 Tokyo   Development of Finger-Shaped Tester to Estimate Damage of Jamming on Finger
Yoshiki Miyajima, Takabumi Fukuda (NUT) SSS2017-16		  [more] SSS2017-16
pp.11-14
SSS 2017-08-22
15:40		 Tokyo   An Attempt to Collate Certified Negligence in Food-Related Accident Lawsuits and the HACCP System.
Kentaro Kawase (The Nisshin OilliO Group), Hajime Toyofuku (Yamaguchi Univ.), Kazuo Hisa (OPU), Makiko Okamoto (Nagaoka Univ. of Tech.) SSS2017-17		 Whether or not there has been negligence on the part of the food-related business operator can be a major issue in food ... [more] SSS2017-17
pp.15-18
SSS 2017-08-22
16:15		 Tokyo   Study on the competence of leaders who introduce HACCP to small and medium-sized food businesses
Hirokatsu Shindo, Goichiro Yukawa (Tokyo Univ. of Marine Science and Tech.) SSS2017-18		 The HACCP system, which became the international standard for food hygiene control, has a low penetration rate for small... [more] SSS2017-18
pp.19-22
 Results 1 - 6 of 6  /   
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