I will explain what CCP is, its relationship with HACCP, and provide examples of CCPs for different foods.
An overview of the turtle diagram, its purpose, and the six elements to be included in the turtle diagram.
Supervised by certified QC exam holders! Not only the characteristics of the methods but also specific usage is introduced.
For temperature monitoring in warehouses and cold storage, long-range communication, wide area, low power consumption LoRaWAN communication, compact and robust IP6X enclosure.
Recommended for those who want to collect and record the start and end times of work, equipment used, and the name of the work!
Comprehensive Guide to Food Safety and Hygiene Standards (HACCP, FSSC 22000, etc.) by the third-party certification body Perry Johnson Registrars (PJR).
Available with various food safety standards! Can be created with 5 to 10 times the efficiency of common office tools.
IoT devices with various temperature measurement and alarm notification functions that can be used in a Wi-Fi environment.
Easily manage food hygiene with a cloud service supervised by experts.
Effective implementation and utilization of HAZOP for risk extraction.
An explanation of the overview of HACCP, the differences from traditional inspection methods, and specifically what should be done for "HACCP-compliant hygiene management."
We will also introduce methods for implementation using penalties and guidelines, useful tools, and procedures for hygiene management.
A concise explanation of what to do step by step! A reference for introducing HACCP in your company's factory.
Explaining the merits, requirements, process, and costs of obtaining certification! Recommended for those considering acquisition or wanting to strengthen food safety management.
A gentle explanation of the differences between definitions and PRP/CCP! Summary of OPRP (Operational PRP) as well.
A clear explanation step by step! There are two patterns of "hygiene management in accordance with HACCP."
This explains the purpose of conducting internal audits for ISO, the actions to avoid, and the approach to take.
This will introduce the basic concepts of GMP, the differences between food and pharmaceutical GMP, and the steps to start implementing GMP.
After explaining the differences between the two, I will introduce the features of each tool.
Let's thoroughly implement 5S and acquire the correct knowledge about hygiene management to prepare.
We will also introduce the established standards and target individuals!
Overview of hazard factors and confirmation of the purpose and benefits of analysis, introduction of three classifications and specific examples, and guidance on how to proceed with the analysis!
Real-time equipment management! Data accumulation and download are possible, making it suitable for preventive maintenance!
HACCP-compliant temperature management system! Information can be centrally managed from a single computer.
Recommended for those who want to thoroughly manage temperature and time (T.T.) from ingredient acceptance to meal service!
Recommended for those who want to efficiently inspect and record the surface temperature, quality, and quantity of received goods!
Recommended for those who want to regularly and systematically record the hygiene conditions in the kitchen!
Recommended for those who want to achieve food traceability by searching record data!