Complete Obligation of HACCP: A Basic Guide to Understanding Introduction in Three Key Points
Presenting materials: International methods of hygiene management! Introducing topics such as 'The Beginning of HACCP'!
"HACCP" is one of the food hygiene management methods and refers to a safety management system that organizes, analyzes, and manages the manufacturing process. By breaking down the manufacturing process into smaller steps and managing risks at each stage, it is possible to quickly identify the cause of any food accidents that may occur and respond accordingly. Since June 2020, the obligation for hygiene management based on HACCP has been implemented for all businesses handling food, such as school meal kitchens and food factories. After a one-year grace period, the complete obligation for the introduction and operation of HACCP began in June 2021. This document provides an easy-to-understand introduction to "HACCP" and also explains the benefits of its implementation in detail. Please feel free to download and review it. [Contents] ■ Chapter 1 - What is HACCP? ■ Chapter 2 - Steps and Benefits of Implementing HACCP ■ Chapter 3 - The Relationship Between PRP and HACCP Support Drainage Systems *For more details, please refer to the PDF document or feel free to contact us.
- Company：日本ピット 大分本社・東京・大阪・福岡
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