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What are the methods for implementing hygiene management in food factories?

What are the methods for implementing hygiene management in food factories?

Introducing successful examples of hygiene issues! Also explaining methods for implementing hygiene management and strategies for prevention.

Hygiene management in food factories is essential for ensuring the safety and quality of products. However, many people may be struggling with how to solve hygiene issues and what practices to keep in mind regarding hygiene management in food factories. By firmly grasping the basic principles and key points of hygiene management, not only can the safety of products be ensured, but quality can also be stabilized. This article will provide a detailed explanation of hygiene management in food factories. *For more detailed content, please refer to the related links. Feel free to contact us for more information.*

  • Other safety and hygiene products

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Key Points of Hygiene Management in Food Factories

Key Points of Hygiene Management in Food Factories

Introducing essential points for hygiene management, such as "5S" and the hygiene management guideline "HACCP"!

One of the important aspects in food factories is hygiene management. With the added challenges of the COVID-19 pandemic, there is an even greater demand for thorough hygiene management. This includes key points such as the slogan "5S" and the guidelines for hygiene management known as "HACCP." "5S" is derived from the initial letters of the Japanese words for "Sort," "Set in order," "Shine," "Standardize," and "Sustain." It is a slogan used in manufacturing and service industries for improving and maintaining workplace environments. *For more detailed information, please refer to the related links. For further details, please check the PDF materials or feel free to contact us.*

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Hygiene management in food factories. Measures against lactic acid bacteria, etc.!

Hygiene management in food factories. Measures against lactic acid bacteria, etc.!

Troubles caused by lactic acid bacteria in food factories are troublesome. Long-term use of substances like hypochlorous acid has rendered agents such as acid-resistant lactic acid bacteria ineffective.

Ultraviolet light has the power to inactivate all microscopic organisms. Therefore, we propose the effective use of ultraviolet light as a hygiene measure in food factories. *For more detailed information, please visit the address below.*

  • Ultraviolet irradiation equipment
  • Food environmental hygiene/contamination prevention equipment
  • Food Cleaning Equipment

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