Drying of hygienic and safe cooking utensils.
A column introducing hygiene issues related to the often-overlooked drying of cooking utensils.
Based on the revision of the Food Sanitation Act, the institutionalization of HACCP began in June 2021. In principle, all businesses handling food are now required to implement hygiene management in accordance with HACCP. In recent years, interest in hygiene management has been increasing not only from the perspective of HACCP but also in terms of infection control measures. In this context, let's consider the hygiene issues related to the drying of cooking utensils, which can often be overlooked in daily kitchen operations. *For more details on the column, please refer to the related links. For further inquiries, feel free to contact us.*
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