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Even if you know the term 4M, many may be wondering how to specifically utilize it. Those who have just become responsible for quality control or are managing the site may be struggling with understanding and applying the 4M concept. The 4M refers to the four elements that determine product quality: "Man," "Machine," "Material," and "Method," which are derived from the initial letters of each word. In this article, we will clearly explain the basic concept of 4M, as well as the derived concepts of "5M + 1E" and "6M," and how to apply them in the field. Please understand 4M and try to incorporate it into your company's quality management. *You can view the detailed content of the article through the link below.

Daily reports related to daily operations are essential records for management to understand the work status of each member. Especially in manufacturing environments, they are not only useful for checking the progress of work but also for identifying the causes when defective products occur and for improving each process. However, with handwritten reports, there are many issues, such as difficulties in storing large amounts of paper, challenges in understanding the content depending on the writer, and the enormous time required for transcription. Therefore, this article will review the issues related to daily reports and explain in detail how the digitization of daily reports can positively impact these problems, as well as points to consider during the digitization process. *For more detailed content of the article, please refer to the link below.*

HACCP is a hygiene management method that analyzes risks in the manufacturing process from the acceptance of raw materials to shipping, ensuring safety and recording the measures and their contents. It became fully mandatory in June 2021, but there may be many questions about what specifically needs to be done, points to be cautious about during implementation, and whether there are penalties for not implementing it. In this article, we will clearly explain the overview of HACCP, its differences from traditional inspection methods, specific hygiene management practices in line with HACCP, points to be cautious about during implementation, and examples from other companies. *For detailed content of the article, you can view it through the link below.*

HACCP (Hazard Analysis Critical Control Point) is a hygiene management method that analyzes risks in the manufacturing process from the acceptance of raw materials to storage, heating, cooling, packaging, and shipping, implements preventive measures in advance, and records the actions taken to ensure safety. The introduction of HACCP not only enhances food safety but also reduces the risk of food accidents, leading to increased consumer trust. Additionally, unlike traditional sampling inspections, HACCP can reduce the chances of defective products slipping through and unnecessary costs, which is why its adoption is progressing as an international standard for food safety. This article will clearly explain the "7 Principles and 12 Steps of HACCP" that are necessary for managing processes with HACCP. *For more detailed information, please refer to the link below.*

Many companies are considering obtaining certifications related to food safety in order to enhance their own hygiene management levels and gain trust from their business partners. Standards and certifications related to food safety include FSSC 22000, ISO 22000, and HACCP. Understanding the characteristics and differences of each is the first step in selecting the one that is suitable for your company. This article will provide a detailed explanation of FSSC 22000, ISO 22000, and HACCP, along with their overviews and differences. Let’s choose the appropriate standards and certifications for your company to elevate food management standards and enhance corporate value. *For more detailed information, please refer to the link below.*

Many people working in the food manufacturing industry may be experiencing an increase in demands from major clients as their business scales up. In this context, you may have heard the term "FSSC22000." FSSC22000 is a certification scheme based on the international standard for food safety management systems, ISO22000, with additional specific and practical requirements. The benefits of obtaining FSSC22000 include enhanced international credibility, the development of new markets, and cost reduction, among others. Additionally, FSSC22000 addresses a broader range of food safety risks by requiring compliance with HACCP requirements, prerequisite programs, and additional requirements. This article will provide a detailed explanation of the overview and necessity of FSSC22000 in the food industry, its differences from ISO22000, the target companies, and how to obtain it. *For more detailed information, please refer to the link below.*

Rules for safely providing food. One of the international standards related to food safety management systems is "ISO22000." Terms that make up ISO22000 include HACCP, which is a term that anyone involved in food and beverage has likely heard at least once. There are also terms like OPRP, PRP, and CCP, but their content is somewhat complex. In this article, we will focus on OPRP and explain it in a "gentle" manner so that anyone can understand. *For more detailed content of the article, you can view it through the link below.*

CCP (Critical Control Point) refers to a crucial management point in food safety management, indicating particularly important checkpoints in food manufacturing and processing to prevent harm to consumers. HACCP (Hazard Analysis Critical Control Point) consists of HA (Hazard Analysis) and CCP. This article explains what CCP is, its relationship with HACCP, and examples of CCP for different foods. *For detailed content of the article, you can view it through the link below.*

The introduction of HACCP is progressing in the hotel industry, including hostels and inns. If meals are provided through on-site restaurants or room service, the implementation of HACCP becomes necessary. Therefore, hotel groups and inns with multiple locations are taking measures to properly record hygiene management and employee health management to prevent issues from arising. The mandated method of "hygiene management in accordance with HACCP" varies depending on the scale of the business and the type of operation. Thus, when implementing HACCP in a hotel, it is essential to understand what kind of hygiene management methods should be adopted. This article explains the necessity of HACCP in hotels and outlines specific steps to take. *For more detailed content of the article, please refer to the link below.*

Internal audits conducted by personnel within a company to investigate the operations of other departments. Once a company receives ISO certification, it is required to conduct regular internal audits. However, many may not know how to proceed with ISO internal audits. Therefore, this time we will explain the series of steps involved in ISO internal audits. Receiving ISO certification, which is an international standard, does not mean the process is complete. It is necessary to maintain an environment that operates under the same standards even after certification. *For more detailed information, please refer to the link below.*

ISO 22000 is an international standard for ensuring food safety. Various organizations involved in food are pursuing ISO 22000 certification with the aim of reducing food safety risks, improving employee awareness, and expanding sales channels. Organizations aiming for certification are required to establish and operate a management system in accordance with the requirements set forth in ISO 22000. Achieving certification requires significant effort and time, but the benefits gained from ISO 22000 certification are not insignificant. This article will explain the overview of ISO 22000, the purpose of obtaining certification, details of the requirements, and the process leading to certification. *For detailed content of the article, please refer to the link below.*

The Turtle Diagram is a recommended concept/tool for practicing the process approach in ISO 9001 and IATF 16949. Each business process is composed of the flow from input to process to output, supported by four elements (human resources, physical resources, methods, measurements), and is referred to as the Turtle Diagram because it is depicted in a shape resembling a turtle's shell when viewed from above. This article explains the overview of the Turtle Diagram, the purpose of creating it, the six elements to be filled in the Turtle Diagram, examples from various industries, the steps for creation, points to be aware of during creation, and how to utilize it. *For detailed content of the article, you can view it through the link below.*

GMP serves as a standard that underpins the quality of products such as food, pharmaceuticals, and cosmetics. Originally, GMP is a concept that ensures the safety of all "manufacturing." Since GMP is constantly evolving, there are aspects that can be difficult to understand or cumbersome. This article will introduce the fundamental concepts of GMP, the differences between GMP and GMP ordinances, the distinctions between food and pharmaceutical GMP, and the steps to start implementing GMP. *For detailed content of the article, please refer to the link below.*

In supermarkets, the importance of hygiene management increases significantly due to the large-scale procurement, processing, and sales of various food products. Therefore, the food hygiene management system known as HACCP (Hazard Analysis and Critical Control Point) is, of course, necessary. HACCP, which is mandated by law for all food-related businesses, is essential for providing consumers with safe food. This article will clearly explain the overview of HACCP and the hygiene management points in supermarkets, categorized by items such as purchased goods, fresh meat, fresh fish, and prepared foods. *For detailed content of the article, please refer to the link below.*

The "QC Seven Tools" is a collective term for seven representative methods that utilize numerical data for quality control. By utilizing the QC Seven Tools, issues related to manufacturing processes and product quality can be visualized, allowing for efficient improvements. This article will provide a detailed explanation of each of the seven methods included in the QC Seven Tools. It will not only introduce the characteristics of the methods but also provide specific usage examples, so those who wish to improve their company's quality management level using the QC Seven Tools should definitely refer to it. *For more detailed content of the article, you can view it through the link below.*

Have you heard of the term "New QC Seven Tools"? Like the original QC Seven Tools, the New QC Seven Tools are essential methods for analysis aimed at improving quality. So, what is different from the existing QC Seven Tools? In this article, we will explain the differences between the two and introduce the characteristics of each tool. If you are interested in quality management, please take a look. *You can view the detailed content of the article from the link below.*

In recent years, there has been a growing awareness of food safety worldwide, making it essential for the food manufacturing and restaurant industries to engage in food safety initiatives. However, many responsible individuals may struggle with uncertainties about where to start or lack confidence in on-site management methods. Therefore, this article will explain the basic concepts of food safety, standards related to food safety, practical methods that can be used on-site, case studies from companies, and frequently asked questions. *For more detailed information, please refer to the link below.*

Food defense refers to efforts to prevent intentional contamination of food with foreign substances or harmful materials by individuals. Contamination of food with foreign substances can lead to health hazards for consumers and loss of trust for companies, which is why many food businesses prioritize food defense measures. However, without understanding the factors behind intentional contamination and the specific measures for food defense, it becomes difficult to establish an internal system to ensure the safety of one's products, increasing the risk of negatively impacting consumer health. This article will explain the overview of food defense, its differences from food safety, and specific measures to prevent intentional contamination. *For more detailed content of the article, please refer to the link below.*

I think most people are careful about hygiene management, but the items for conducting hygiene management seem to be somewhat ambiguous. Among the currently highlighted "HACCP," hygiene management is an important matter, so let's take this opportunity to understand it properly. In this article, we will also introduce the basic items of hygiene management and hygiene management within HACCP. *You can view the detailed content of the article through the link below.*

When learning about GMP, a term you should know is "GMP Ordinance." However, many people may find it difficult to understand due to the many complex terms involved. In this article, we will provide a clear introduction to the GMP Ordinance and explain the direction of future revisions. GMP refers to the regulations for manufacturing management and quality control applicable to pharmaceuticals and food products. The GMP Ordinance refers to the ordinance concerning GMP. *You can view the detailed content of the article through the link below.*

Hazard analysis in HACCP is one of the important steps to ensure food safety. Not only does it serve as the foundation for implementing hygiene management in accordance with HACCP, but it also offers benefits such as reduced loss rates and improved employee hygiene awareness. In this article, we will review the overview of hazards in HACCP, the objectives and benefits of analysis, and explain the specific methods of hazard analysis step by step. If you are working on hazard analysis for the implementation of HACCP or want to improve your company's food safety level, please use this as a reference. *For detailed content of the article, you can view it through the link below.*

In the manufacturing industry, creating a turtle diagram allows for a structured process approach to manufacturing and enables the visualization of processes. The process approach is the concept of operating each process as a system to provide products or services. By visualizing the processes in this way, it becomes possible to identify problems. At this time, by correctly creating the six necessary items in the turtle diagram, there is the advantage of being able to continuously deliver better products to customers. Therefore, this article will provide a detailed explanation of the turtle diagram. *For more detailed content of the article, you can view it through the link below.*

A "near miss" refers to an event where a dangerous situation occurred but fortunately did not result in an accident. It plays an important role in identifying potential hazards in the workplace and considering countermeasures. To create a safe work environment and enhance corporate reliability, it is essential to understand the significance of near misses, which can be precursors to serious accidents or disasters, and to implement accurate cause identification and countermeasures to reduce the risk of recurrence. This article will explain the meaning and importance of near misses, common examples by industry, and how to write reports that help prevent recurrence. *For more detailed content, please refer to the link below.*

A Quality Management System (QMS) is a framework that enables companies to maintain and continuously improve the quality of their products and services. By establishing a QMS within the organization, it becomes possible to provide products and services of stable quality, which leads to increased customer satisfaction. However, many people may have questions about what should be done to promote a QMS and the differences between standards related to QMS, such as "ISO 9001," "JIS Q 9001," and "SQF." This article will explain the overview of QMS, three standards related to QMS, and the important role of PDCA in building a QMS. *For detailed content of the article, please refer to the link below.*

The term "total quality management" may be heard for the first time by some people. It is certainly not a popular term that everyone knows, regardless of gender or age, but it is a term that those involved in management and quality should remember. In this article, we will introduce the differences between total quality management and similar terms, such as basic comprehensive quality management. While it is fine to introduce total quality management right away, some may have a vague understanding of what quality management entails. Therefore, before introducing total quality management, we will provide basic information about quality management, including the nature of the work and the types of personnel suitable for quality management. *For more detailed content of the article, please refer to the link below.*

Checklists are sometimes used in daily life, but they are particularly valued in manufacturing settings as tools to prevent forgetting tasks and improve productivity. However, if the key points for creating checklists are not understood, there may be omissions in tasks, and having a checklist could actually decrease productivity. Therefore, this time, we will explain how to create checklists and the points to pay attention to during their creation. *For detailed content of the article, you can view it through the link below.*

Many people may feel anxious or confused when they hear the term "internal audit." For many, internal audit may be an unfamiliar concept, but it is actually an essential initiative for the health and growth of a company. In this article, we will clearly explain the purpose of internal audits, the differences from external audits, and the implementation process. We will provide key points for managers and those undergoing an internal audit for the first time to respond effectively. *You can view the detailed content of the article through the link below.*

Sensory evaluation is a testing method in which individuals use their five senses to judge and assess the appearance, taste, aroma, texture, and sound of a product. Since it can provide evaluations that are difficult to achieve with machine-based testing, it is utilized in quality control, product development, and marketing. This article explains the overview of sensory evaluation, its types and testing methods, advantages, ways to improve accuracy and reliability, and points to consider when conducting the tests. To effectively utilize sensory evaluation, methods to enhance testing accuracy and reliability are also introduced, so please refer to them. *For detailed content of the article, you can view it through the link below.*

For companies considering the acceptance of foreign workers using the specified skills system, it is essential to know the requirements for obtaining a specified skills visa. If this is your first time accepting foreign workers, you should check whether your company can accept foreign workers in the first place, how much the costs associated with the specified skills visa are, and so on. In this article, we will introduce the specified skills visa, including six requirements and the costs involved in the application process. *For detailed information, please refer to the link below.*

SQC (Statistical Quality Control) refers to the efficient management and improvement of the quality of products and services using statistical methods based on data accumulated from daily operations. The purpose of implementing SQC is to achieve efficient and effective quality management in environments of mass production and diverse product lines, where 100% inspection is not feasible. Examples of management techniques include graphs and control charts, while examples of analytical methods include hypothesis testing and estimation, as well as the Taguchi method. This article will explain the fundamental concepts of SQC and the specific methods used, with concrete examples. *For more detailed information, please refer to the link below.*

TQM (Total Quality Management) is a management technique that refers to a company-wide effort to improve quality in order to provide products and services that meet customer needs. Not only products but also the quality of services, work, and management are targets for improvement. By promoting TQM across all departments, including management, companies can consistently produce high-quality products and services, thereby increasing customer satisfaction. However, since TQM is an organizational initiative with various activities and methods, it is essential to implement it with a correct understanding; otherwise, there is a possibility that the expected results may not be achieved. In this article, we will explain the overview of TQM, the benefits of its implementation, its principles, the differences between TQC and QMS, and specific ways to advance TQM. *For detailed content of the article, please refer to the link below.*

In the manufacturing industry, creating and maintaining durable products that can be used for a long time while ensuring safety is essential for quality management. The key process in this is inspection. One of the inspection techniques is non-destructive testing. This may be a term that is not very familiar to you. Therefore, this article will explain what non-destructive testing is. *You can view the detailed content of the article through the link below.*

In recent years, the safety of food has garnered attention, leading companies to enhance their quality and hygiene management. As proof to the outside world, an increasing number of companies are obtaining certifications and standards such as HACCP, ISO 22000, FSSC 22000, and JFS. While acquiring and operating these certifications and standards is essential, understanding the "Food Sanitation Act," which serves as the foundation, is also crucial. In this article, we will break down and clearly explain the contents of the Food Sanitation Act. Including the revisions made in 2018, we have summarized the minimum knowledge that businesses involved in food should have, so please use it as a reference. *For detailed content of the article, you can view it through the link below.*

The internationally recognized standard known as "ISO." Being certified by ISO serves as proof that a company is a "reliable business." To obtain ISO certification, one must pass a rigorous examination. So, what is the process for the examination, and how does one aim to achieve certification? "ISO" is the abbreviation for a non-governmental organization headquartered in Geneva, Switzerland. It is an organization that establishes certain standards for products and services. Before explaining the examination process for certification, this article will discuss the establishment of ISO, its objectives, the differences between ISO and the similar HACCP, as well as the differences between renewal audits and maintenance audits. *For detailed content of the article, please refer to the link below.*

The non-governmental organization "ISO," headquartered in Geneva, Switzerland, establishes international standards for specific marks and product sizes. Obtaining ISO certification can serve as a symbol of reassurance for consumers for companies. There are several types of ISO based on different purposes, but this time I will explain "ISO 14001." ISO 14001 is a standard related to environmental management. First, I will provide a detailed explanation of the premise of ISO, and then I will explain what ISO 14001 is and what its objectives are. *For more detailed information, please refer to the link below.*

There are companies that mention "ISO 45001 certification" in their introductions and other texts. Receiving ISO 45001 certification can serve as a point of appeal for companies. So, what kind of standard is ISO 45001? This article will introduce the benefits of certification and the initiatives that can be taken towards achieving ISO 45001 certification. *For more detailed information, please refer to the link below.*

As of June 2021, hygiene management in accordance with HACCP has become mandatory for all food businesses. With this obligation, there has been an increase in individuals who want to learn more about HACCP and acquire the skills to implement and operate it smoothly. In response to such needs, various qualifications related to HACCP have emerged. This article will cover five HACCP qualifications, explaining the details of each qualification and the benefits of obtaining them. *For more detailed information, please refer to the link below.*

With the growing interest of consumers in the environment and the penetration of ESG (Environment, Social, Governance), corporate awareness of environmental issues has come into the spotlight. In this context, there is an increasing interest in ISO 14001, the international standard for environmental management. This article will explain the benefits of obtaining ISO 14001, the methods for acquisition, and how to operate it smoothly. *For more detailed information, please refer to the link below.*

ISO 9001 is an international standard aimed at enhancing the quality of products and services provided by companies to improve customer satisfaction. There are also benefits such as increased operational efficiency and expansion of business partners, so there are many companies that have already obtained ISO 9001 certification or are considering obtaining it. To achieve certification, it is necessary to establish and operate a quality management system in accordance with the requirements of ISO 9001. Since the cooperation of employees is essential, the entire organization should unite to aim for ISO 9001 certification. This article explains what ISO 9001 is, the benefits of obtaining ISO 9001 certification, and the process to achieve it. *For more detailed information, please refer to the link below.*

While attention is focused on the introduction of ISO standards, there are also a significant number of companies that are relinquishing their ISO certifications. Many people may wonder why there is an increasing number of companies returning their ISO certifications, despite having invested a large amount of money and time to obtain them. In this article, we will explain the reasons why companies are returning their ISO certifications. We will also introduce the methods for relinquishing certifications, so companies considering the renewal of their ISO certifications should definitely find this information useful. *For more detailed content, please refer to the link below.*

HACCP (Hazard Analysis Critical Control Point) is an internationally recognized food safety management system that ensures food safety by analyzing potential hazards in the food manufacturing process and identifying and managing critical control points. However, obtaining HACCP certification requires specialized knowledge and preparation, which can be confusing for small and medium-sized food manufacturers regarding how to approach it. Therefore, this article explains the overview of HACCP certification, costs, certification bodies, and introduces specific steps toward obtaining certification. *For more detailed information, please refer to the link below.*

The "7S," which is essential for the manufacturing environment of food, is a method that forms the foundation of food hygiene management. However, there are quite a few people who do not understand why 7S should be incorporated into the food manufacturing environment and its purpose. Therefore, this time, we will explain the purpose of implementing food hygiene 7S and the key elements involved. Food hygiene 7S is a collective term derived from the first letters of the seven elements necessary for hygiene management: Sort, Set in order, Shine, Standardize, Sustain, Self-discipline, and Safety. To ensure continuous safety in food, these management standards must be maintained. *For more detailed information, please refer to the link below.*

HACCP is something that one should know when working in the food industry. However, it is not enough to simply be aware of it; one must also understand the concepts and methods involved. In this article, we will cover the basic information about HACCP, as well as the mindset regarding management standards and how to address deviations. If you want to learn more about HACCP or deepen your knowledge of management standards, please read on until the end. *You can view the detailed content of the article through the link below.*

HACCP (Hazard Analysis Critical Control Point) is a hygiene management method that analyzes risks in the manufacturing process from the acceptance of raw materials to storage, heating, cooling, packaging, and shipping, and implements measures in advance to ensure safety, while recording the actions taken. However, its introduction and operation incur costs in various aspects such as equipment investment, employee training, and document preparation. Therefore, this article introduces a method to implement and operate HACCP while minimizing costs by utilizing subsidy programs provided by national and local governments to carry out hygiene management. *For detailed content of the article, please refer to the link below.*

HACCP is a hygiene management system designed to ensure food safety. Many food-related companies are likely considering the implementation of HACCP. When contemplating implementation, one may wonder about the typical costs involved. In this article, we will explain how much it costs to implement HACCP. We will also check the costs associated with training to gain knowledge about HACCP, the expenses for obtaining HACCP certification, the differences between HACCP standards A and B, and the respective implementation costs. *For more detailed information, you can view the article through the link below.*