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HACCP Plan & CCP
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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.