HACCP (hasap)

Due to the revision of the Food Sanitation Law, in principle, "hygiene management in accordance with HACCP" has been institutionalized (mandatory) for all food businesses. Food businesses, including restaurants and retail stores, need to perform "hygiene management in accordance with HACCP".
With the institutionalization of HACCP, two types of standards have been set according to the size of the business site so that small restaurants, retailers, food factories, etc. can easily work on it. Small-scale business establishments are prepared by food business associations and can be managed in accordance with the "Guidelines" published by the Ministry of Health, Labour and Welfare.
For details of the system, please see the Ministry of Health, Labour and Welfare's website "HACCP" (outside site).
Guidebooks for small business establishments can be downloaded from the Ministry of Health, Labour and Welfare's website, "Handbooks for Hygiene Management incorporating the concept of HACCP" (outside site).
○News from Yokohama-shi public health center "hygiene management along HACCP" became mandatory! ! （PDF：1,986KB）

Please download it and use it to create a hygiene management plan.

• [Japanese (Japanese)] Hygiene management in accordance with HACCP is now mandatory! （PDF：526KB）
• [Japanese (Japanese)] Style "General hygiene management, important management, important management (entry example), implementation record, refrigerator temperature record" (Excel: 36KB)
• [Ching Chinese] HACCP is now an associate management obligation! （PDF：754KB）
• [Ching Chinese] Form “General Student Management, Important Management, Important Management, Important Management (Examples of Photography), Realization, Cleil Temperature Secretary” (Excel: 35KB)