Column on the food and beverage industry
Column on the food and beverage industry
We provide useful columns for those working in the food and beverage industry. We deliver information that addresses concerns and challenges related to the industry, innovations in multi-store expansion (chain development), case studies from people working on the ground, interviews, and more.
31～54 item / All 54 items
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10 Selected Tools for Checklist Digitization
Introducing ways to choose without failure and methods to gain acceptance on-site!
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What is the way to create an easy-to-understand manual?
Here are five steps to refer to and handy tips you can use right away!
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What are the characteristics of hygiene management in a central kitchen?
We will also introduce the importance of hygiene management and three key points to prevent accidents.
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15 Recommended HACCP Record and Management Apps
We will also introduce the features and costs of each management app, as well as how to choose them by industry!
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Introducing how to create an easy-to-understand checklist!
I will also explain three strategies to eliminate business mistakes and record omissions.
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Seven essential things for hygiene management in restaurants.
We will also introduce the importance of hygiene management and methods to prevent problems from occurring.
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Seven human error countermeasures that site managers must implement.
We will also introduce two factors that cause human error and specific examples of how to eliminate mistakes.
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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 is HACCP in restaurants?
We will also introduce methods for implementation using penalties and guidelines, useful tools, and procedures for hygiene management.
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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 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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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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A simple explanation of the Food Sanitation Act.
We provide a detailed explanation of the key points of the amendments and the minimum essential information you should know.
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What is ISO certification? The process to obtain it and points to be careful about.
Introduction to the examination content, process, and countermeasures for obtaining ISO certification.
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How should I conduct an internal audit for ISO 14001? An explanation of the process and key points.
A detailed explanation of the process for ISO 14001 certification and key points for internal audits!
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What kind of standard is ISO 45001? A brief introduction to similar standards as well.
We will also introduce the benefits gained when obtaining certification and key points of the initiative!
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What is ISO 14001? An explanation of its benefits, specific examples of environmental goals, and how to obtain it.
A simple and easy-to-understand explanation! We will also introduce three key points for smooth acquisition and operation.
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Are more companies returning their ISO certifications? An explanation of the reasons and methods for returning them.
Explaining the differences in standards and certifications! We will also introduce the types of ISO management systems.
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What are the differences between Quality Assurance (QA) and Quality Control (QC) explained in a comparison table?
Explain the specific duties, scope, and areas of responsibility! Provide detailed explanations with examples.
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What are the differences between ISO 9001 and ISO 22000?
Explanation of requirements, points to note for acquisition, and the relevance and differences with FSSC 22000 and ISO 14001!
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What is paperless transformation? Disadvantages and countermeasures, examples that led to a reduction in man-hours.
If you are looking for ways to achieve paperless operations at the site level (manufacturing site), please feel free to use this as a reference!
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What are appropriate measures for near-miss incidents? Tips on how to write reports and ensure they are established are also introduced.
Explaining effective report writing for industry-specific countermeasures and near-miss prevention measures!
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Explanation of how to create a new employee training checklist, its items, and tips for operation.
Free templates available! Create a new employee training checklist to achieve effective development.
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