◇Explanation of hygiene management based on HACCP, which will be mandated, from the perspective of microbial control.
◇Detailed explanation of the basics of hygiene management in food factories that are useful for practical implementation.
Part 1: Fundamental Knowledge Supporting Food Safety
Chapter 1: What is Food Safety: Definition of Food Hygiene and Principles of Hygiene Management
Chapter 2: Testing Methods and Considerations for Setting Expiration Dates / Best Before Dates
Chapter 3: Blockchain Technology Connecting Information in the Food Chain
Part 2: Microbial Control in Food Hygiene
Chapter 1: Basics of Microorganisms Causing Food Poisoning and Spoilage
Chapter 2: Investigation of Causes of Abnormal Products and Microbial Testing Procedures
Chapter 3: Issues and Countermeasures Regarding Spoilage Bacteria in Microbial Control
Chapter 4: High-Pressure Sterilization Technology
Chapter 5: Understanding and Utilizing Preservatives and Shelf-Life Extenders
Chapter 6: Weakly Acidic Electrolyzed Water
Chapter 7: Extending Food Preservation through MAP (Modified Atmosphere Packaging)
Chapter 8: Air Purification Management Tailored to Site Characteristics as Part of "Sanitation Management"
Chapter 9: Biofilm Formation in Food Factories and Countermeasures
Part 3: HACCP and On-Site Response
Chapter 1: Institutionalization and Overview of Hygiene Management through HACCP
Chapter 2: Practical Implementation and Operation of HACCP in Food Manufacturing Plants
Chapter 3: Initiatives for Food Manufacturing QCD in HACCP Institutionalization
Chapter 4: Predictive Microbiology Applied to HACCP
Chapter 5: AI and IoT Technologies Connecting Information in the Food Chain
Chapter 6: Critical Control Points (CCP) and Key Points of General Hygiene Management by Product Type
- Company：エヌ・ティー・エス
- Price：10,000 yen-100,000 yen
