Equipment integration possible with HACCPRO.
It is now possible to connect with the central thermometer.
Records Required for HACCP In HACCP hygiene records, it is necessary to document and manage three items: "Entry Records," "5S Records," and "CCP Records." The "Entry Records" are essential because employees handling food can become sources of contamination, potentially leading to food poisoning incidents. This necessitates the completion of checklists for employees. The "5S Records" are a checklist of the fundamental 5S practices—"Sort," "Set in order," "Shine," "Standardize," and "Sustain"—which are crucial for improving product safety. The "CCP Records" are particularly important processes that must be managed to eliminate hazards that threaten food safety and hygiene, such as monitoring core temperature and conducting swab tests.
- Company:Mountain Gorilla 株式会社Mountain Gorilla
- Price:Other