找不到需要的內容？
HACCP & Food Hygiene
6 篇文章
快速存取
上班前健康检查的设置与启用（管理员）
面向管理员的操作指南：启用作为 HACCP 前提方案的上班前健康检查，并配置体温基准与门控模式，入口为 管理 ＞ HACCP ＞ 卫生管理设置。
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.
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.
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.
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.