Column on the food manufacturing industry
Column on the food manufacturing industry
We provide useful columns for those working in the food manufacturing industry. We deliver information that solves concerns and challenges related to food manufacturing, methods for obtaining and operating certifications and standards (such as HACCP, JFS, FSSC22000, ISO, etc.), as well as case studies and interviews with people actually working on the ground.
91～120 item / All 172 items
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What are the important 4Ms in quality control for the manufacturing industry? An explanation of each element and how to utilize them.
We will clearly explain the basic concept of 4M, as well as the derived "5M + 1E" and "6M," and how to apply them in the field!
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[For Administrators] What are the reasons for digitizing daily reports?
Introducing the issues and benefits of handwritten daily reports, along with points to consider during implementation and examples.
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What is HACCP? A clear explanation of its implementation methods, points to note, and penalties.
An explanation of the overview of HACCP, the differences from traditional inspection methods, and specifically what should be done for "HACCP-compliant hygiene management."
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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.
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What are the differences between FSSC 22000, ISO 22000, and HACCP?
Clearly explain the components and target industries! Let's enhance food management standards to improve corporate value.
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What is FSSC 22000? Explanation of benefits and requirements.
Explaining the merits, requirements, process, and costs of obtaining certification! Recommended for those considering acquisition or wanting to strengthen food safety management.
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What is OPRP? A simple explanation of its definition and the differences from PRP and CCP.
A gentle explanation of the differences between definitions and PRP/CCP! Summary of OPRP (Operational PRP) as well.
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What is CCP? An easy-to-understand explanation of its relationship and meaning with HACCP.
I will explain what CCP is, its relationship with HACCP, and provide examples of CCPs for different foods.
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What should hotels and inns do with the enforcement of HACCP?
A clear explanation step by step! There are two patterns of "hygiene management in accordance with HACCP."
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What is ISO internal auditing? A clear explanation of the basics and the series of processes involved.
This explains the purpose of conducting internal audits for ISO, the actions to avoid, and the approach to take.
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What is ISO 22000? An explanation of its differences from HACCP and its requirements.
An international standard for ensuring food safety aimed at various organizations handling food! We will clearly explain the process leading up to obtaining it.
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What is a turtle diagram? An explanation of its relationship with the process approach and how to create one.
An overview of the turtle diagram, its purpose, and the six elements to be included in the turtle diagram.
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What is GMP? A clear introduction to its differences from ordinances and ISO, as well as the three principles.
This will introduce the basic concepts of GMP, the differences between food and pharmaceutical GMP, and the steps to start implementing GMP.
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What is HACCP in supermarkets?
HACCP is essential for providing safe food to consumers! An explanation of specific hygiene management methods for prepared dishes and fresh produce.
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What are the 7 QC tools? A clear explanation of how to remember them and their specific uses.
Supervised by certified QC exam holders! Not only the characteristics of the methods but also specific usage is introduced.
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What are the new QC Seven Tools for? Introducing the differences from the QC Seven Tools and each tool.
After explaining the differences between the two, I will introduce the features of each tool.
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Basic information about food safety and the difference between food defense.
Explanation of basic concepts, related standards, practical methods applicable on-site, case studies of companies, and frequently asked questions.
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What is food defense? An explanation of past incidents and specific countermeasures.
This will explain the differences between the overview and food safety, as well as specific measures to prevent intentional contamination.
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What is hygiene management? An explanation of the basic elements of 5S and HACCP in hygiene management.
Let's thoroughly implement 5S and acquire the correct knowledge about hygiene management to prepare.
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Understanding GMP Ordinances! An Overview of the Ordinance and Future Revisions Explained.
We will also introduce the established standards and target individuals!
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What are the hazard factors (hazards) in HACCP?
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!
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Explaining the Turtle Diagram with Examples! What are the Purpose of Creation and Specific Examples of the 6 Necessary Items?
Visualize the process! It is possible to continuously deliver better products to customers.
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What is a near miss? Introducing industry-specific examples and how to write reports.
This explains the meaning and importance of near misses, common examples by industry, and how to write reports that help prevent recurrence.
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What is QMS (Quality Management System)?
Introducing three standards related to and different from ISO 9001! Also explaining the important role of PDCA in building a QMS.
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Basic knowledge and history of Total Quality Control (TQC) in company-wide quality management.
A detailed explanation of company-wide quality management! Introduction of business content and suitable personnel for quality management.
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What is a checklist? Introducing how to create and utilize it in Excel and Word.
A document to check for any forgotten tasks! We will also introduce points to be careful about when creating it.
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What is internal audit? An explanation of its purpose, differences from external audits, and what the receiving party should do.
Introducing key points for effectively responding to management and those undergoing an internal audit for the first time.
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What is a sensory inspection (sensory test) conducted in the manufacturing industry?
Introducing methods, specific examples, and points to note! To effectively utilize sensory testing, information on testing accuracy and more is also included.
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What is a Specified Skilled Worker Visa? Introduction to the 6 requirements and the costs involved in the application.
We will also introduce the requirements for obtaining a specified skills visa and the differences between Specified Skills Visa No. 1 and No. 2.
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What is SQC (Statistical Quality Control)? Introduction to its purpose and representative methods.
We have compiled content that will be useful for managers aiming to elevate the SQC level of the entire organization!
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