Key Points of Food Hygiene Management: Points of Hygiene Management and Their Countermeasures

Food hygiene management is important for maintaining sanitary conditions during the processes of food production, processing, and cooking, and for minimizing health risks related to food.

We will introduce the key points of food hygiene management and items that are also useful for HACCP. HACCP is a hygiene management method in which food business operators identify hazard factors (hazards) such as contamination by foodborne pathogens and foreign substances, and manage particularly important processes to eliminate or reduce these hazards throughout all stages from the receipt of raw materials to the shipment of products, in order to ensure product safety. The HACCP (Hazard Analysis and Critical Control Points) approach involves predicting hazards such as contamination by microorganisms and foreign substances at each stage from the acceptance of raw materials to processing and shipping, and continuously monitoring and recording particularly important processes that lead to hazard prevention. This method has made it possible to prevent the shipment of problematic products compared to previous random inspections of final products. *For more details, please download the catalog or feel free to contact us.

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