This content is broadly useful, covering fundamental matters that everyone involved in manufacturing should know, as well as tips on how to proceed with practical tasks.
Contents 1. Enhancing "Sensitivity" 2. How to Choose Inspectors 3. Creating an Inspection Environment that Eliminates Errors 4. Training and Education for Inspectors
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Publication and Format Publication Date: October 17, 2011 Format: A4 size, 38 pages, full color Available in book or PDF (CD-ROM) version (please select at the time of application) ISBN 978-4-905545-06-4 (book) ISBN 978-4-905545-07-1 (PDF version) Author Mr. Hirokazu Kawagishi ■Activities Currently practicing quality control from farm to table. Experience in quality control includes poultry farms, meat processing plants, ham and sausage factories, gyoza and shumai factories, prepared food factories for convenience stores, egg processing plants, distribution centers, and supermarket kitchen hygiene management, among others. Currently practicing quality control at a major distribution headquarters.
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4,935 yen (including tax)
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P1
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The information organization aims to contribute to the development of the industry through technical seminars on chemistry, pharmaceuticals, electronics, machinery, environment, cosmetics, food, etc., as well as the publication of technical books, correspondence courses, and DVDs that record seminars.