◇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
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"Practical Microbial Control for Food Hygiene Management - From Food Safety Management to On-Site HACCP Response" ■Format: B5 size, 260 pages ■Price: 38,000 yen + tax ■Supervisors: Fujihiko Matsunaga, Sakiko Inazu ■Published by: NTS Part 1: Fundamental Knowledge Supporting Food Safety Part 2: Microbial Control in Food Hygiene Part 3: HACCP and On-Site Response
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List price: 38,000 yen plus tax
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P2
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P2
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Food Sanitation Law Revision Food Recall Information Food Safety Management System Introduction of HACCP in Food Manufacturing Plants Food Manufacturing QCD Predictive Microbiology Bacterial Behavior Data Food Chain IoT Technology Milk and Dairy Beverages Meat Products (Ham, Sausage, Bacon) Game Meat Game Meat Certification System Daily Delivery Foods (Side Dishes) Soy Sauce Processed Products In-Flight Meals
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NTS selects reliable information from the overwhelming amount of information through seminars, publications, and literature information activities, and conveys it to the next generation. From abundance to certainty—that is the philosophy of NTS's activities.
