HACCP & Food Hygiene

HACCP 선행요건 프로그램인 시업 전 건강 체크를 활성화하고 체온 기준·게이트 모드를 설정하는 관리자용 절차입니다. 관리 ＞ HACCP ＞ 위생관리 설정에서 수행합니다.

HACCP 시업 전 건강 체크가 활성화된 근무지에서는 신고하지 않으면 타각할 수 없습니다. "시업 전 건강 체크"에서 체온·컨디션을 신고하는 방법을 안내합니다.

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

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.

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.

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.