What are the 7 principles and 12 steps of HACCP? An explanation of what to do step by step.
A concise explanation of what to do step by step! A reference for introducing HACCP in your company's factory.
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.*
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Kaminashi is a "field DX platform" that reduces waste on-site and creates a productive work environment. It digitizes administrative tasks and routine work that were previously done on paper or Excel, from data entry of handwritten information to aggregation and reporting, enabling centralized management. It supports paperless operations, improves work efficiency, and promotes work style reform across various industries such as manufacturing, retail, food service, and logistics, contributing to the realization of field DX.