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HACCP Plan & CCP·지원 코드HACCP-001

HACCP: Overview of Mandatory Food Safety Management

From June 2021, all food businesses in Japan are required to implement sanitation management based on HACCP principles, with two tiers based on business scale.

【What is HACCP?】

Hazard Analysis and Critical Control Points.

A food safety management method that proactively analyzes potential hazards (microbial, chemical, physical) in food manufacturing, processing, and preparation, then manages them at critical control points.

【Two tiers of obligation】

① Management based on HACCP (for large-scale operators)

Develop, implement, verify, and document a HACCP plan based on the 7 principles and 12 procedures set by the Codex Alimentarius Commission.

② Management incorporating the HACCP concept (for small businesses, restaurants, etc.)

Record important sanitation management points using the "guidance handbook" provided by industry associations.

【WorkVell's HACCP management module】

· Register and manage HACCP plans

· Record CCP (Critical Control Point) monitoring data

· Digitally record daily sanitation checklists

· Monthly aggregate reports and trend analysis

· Record storage (at least 1 year minimum)

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관련 문서

Setting CCPs and Determining Control Limits

A CCP is a step where a hazard can be prevented, eliminated, or reduced to an acceptable level. You must define clear control limits (e.g., cooking temperature/time), monitor, and record.

Creating and Running Sanitation Checklists

Sanitation checklists are central to HACCP prerequisite programs. Design daily, weekly, and monthly checks, and ensure records are reliably kept.

같은 카테고리의 문서

Setting CCPs and Determining Control Limits

A CCP is a step where a hazard can be prevented, eliminated, or reduced to an acceptable level. You must define clear control limits (e.g., cooking temperature/time), monitor, and record.

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HACCP Food Safety Record Management

How to record HACCP food safety management data in WorkVell.

Equal Treatment Principles Under Part-Time Labor Act

Equal treatment principles for part-time workers under Japanese labor law.

Employee Health Checks Under HACCP

Pre-work health screening of food handlers is mandatory under HACCP prerequisite programs. Restricting symptomatic employees and keeping records are essential for food poisoning prevention.

Industrial Safety and Health Management Structure

Requirements for setting up occupational safety and health committees for workplaces with 50+ employees.

Resident Tax June Switchover Process

Every June, resident tax amounts change based on the prior year income. Learn how WorkVell handles the June switchover.

Document Management Overview

Manage document distribution, collection, and approval in one place. Admins send requests; employees submit or acknowledge electronically.

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