HACCP (hassap)

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

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

• [Japanese (Japanese)]Hygiene management in accordance with HACCP has become mandatory! （PDF：526KB）
• [Japanese (Japanese)]Form << General hygiene management, important management, important management (entry example), implementation record, refrigerator temperature record >> (Excel: 36KB)
• [Chinese (Chinese)]HACCP is a basic course of life management!!! （PDF：754KB）
• [Chinese (Chinese)]Form “General Life Management, Important Management, Important Management, Important Management (Example), Real Register, Cold Temperature >> (Excel: 35KB)