Key Points of Hygiene Management and Temperature Control in Food Factories
Hygiene management in accordance with HACCP! An explanation of key points for temperature management in food factories.
With the revision of the Food Sanitation Act, as of June 1, 2021, all food business operators are required to implement hygiene management in accordance with HACCP (Hazard Analysis and Critical Control Point). In food factories that handle fresh foods and prepared dishes, it is necessary to properly manage temperatures in accordance with HACCP to maintain food quality and ensure safety. This article will explain the key points of temperature management in food factories while considering hygiene management in accordance with HACCP. *For more details, you can view the related links. Please feel free to contact us for more information.*
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