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91～120 item / All 268 items
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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 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 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 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 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 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 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 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 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 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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[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 a work report (with template)?
Introducing the points on purpose and writing style, as well as precautions when creating and managing.
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How to achieve paperless operations in the manufacturing industry? Introducing objectives, points to consider, and successful case studies.
We will introduce specific methods to promote paperless operations within the company, using case studies from other companies as references!
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What is KYT (Hazard Prediction Training)?
We will explain the objectives and specific methods, as well as the common risk factors across various industries and their countermeasures, using illustrations!
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What are the seven wastes? An explanation of the wastes lurking in the manufacturing site as seen in the Toyota Production System.
Not only will we provide an overview, but we will also introduce the reasons for occurrence, how to find them, and how to aim for productivity improvement through enhancements!
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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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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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How to digitize on-site forms? Introducing specific approaches and successful examples.
If you are considering digitizing forms in your company, please feel free to use this as a reference!
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What is 5S3? Objectives and 7 Points Administrators Should Be Aware Of
If you want to know tips for maintaining not just doing the 3 regulars, please refer to this.
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What is 5S (Sort, Set in order, Shine, Standardize, Sustain)?
I will explain the objectives, key points, precautions, and the benefits of incorporating this into the field.
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Reducing the burden on administrators through the digitization of inspection records.
Introducing the challenges and concerns of inspection records in the manufacturing industry, along with successful cases of moving away from paper.
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The basics of hygiene management in food factories.
Fundamentals of Food Hygiene Management! Introducing 10 Important Items to Include in Your Manual.
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What is a goal-oriented QC story?
Introducing the differences between goal-oriented and problem-solving approaches, as well as specific methods for advancing strategies and identifying key areas to target.
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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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What is Quality Assurance (QA)?
Introducing the differences and objectives of quality control (QC), as well as methods to strengthen the system.
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What is traceability in the food and machinery manufacturing industry?
I will also explain the merits, types, examples of use, and points to consider when implementing it!
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What is the important acceptance inspection in the manufacturing industry?
Introducing the purpose of acceptance inspection, confirmation items, and four tips to enhance accuracy.
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What is the JFS-C standard? Introducing the differences from JFS-B, the difficulty of obtaining it, and the process.
We will also introduce examples of companies that have obtained the JFS-C certification in Japan!
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What is the JFS-B standard?
Introducing the differences with C, examples of acquiring companies, the process leading to audits and certifications, and key points.
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What is the JFS standard?
I will explain the differences between A, B, C and HACCP, as well as the process for obtaining certification!
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