Commentary on Codex "General Principles of Food Hygiene"
A clear explanation of the revised Codex "General Principles of Food Hygiene"
In 2020, the Codex Alimentarius "General Principles of Food Hygiene (GPFH)" was revised for the first time in 17 years.
Until now, the "HACCP Application Guidelines" were an appendix, but they have been significantly revised, with the addition of HACCP principles in Chapter 2 in addition to general hygiene management in Chapter 1.
By learning about the changes and corrections, you can also see what food safety measures you should take in the future.
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Course Overview
1. Introduction
2. Overview of the revision (major changes, etc.)
3. Revision of the revised edition - Introduction, purpose, use, definitions, etc. - Chapter 1: Good hygiene practices - Chapter 2: Hazard analysis and critical control point system and guidelines for its application
Benefits
We provide our original bilingual text of Codex "General Principles of Food Hygiene"
*Please refer to the original text (in English) if necessary.
開催予定
Web型
（いずれも同じ内容）
お申込は御希望の日程をクリックしてください
Group type event undecided
※お申込み受付は前日までです
*We do not accept applications from other businesses, such as consultants or educational and training institutions.
If you make a mistake in your application or transfer, we will refund the amount minus the transfer fee.
受講料
17,600円（税込）
※テキスト送料込、証書発行費込
お一人様あたり
- Course fee breakdown (excluding tax): 12,000 yen
- 10% consumption tax: 1,200 yen
※振込手数料はご負担のほどよろしくお願いします
※弊センターはインボイス制度の免税事業者のため、インボイス対応の領収書を発行致しません
※御見積書、請求書の発行対応は致しません
※振込明細書をもって領収書に代えさせて頂きます
※上記の料金は、お一人様あたりの価格です
※一般社団法人食品科学技術機構との共催
※コンサルタントや教育研修機関など、同業者様からの申込みはお断りさせて頂いております
誤って申込・振込された際には、振込手数料を差し引いた金額を返金致します
※Web型は最少催行人数 2名とし最大20名の受付で締切ります
※テキストの発送後はキャンセルを受付けません
その際は、別の開催日を受講頂くようお願いします
Target Audience
・Food hygiene manager
・Those who want to learn HACCP systematically
・Those who want to improve the capabilities of their food safety team
text
・ご入金の確認後、PDFテキストを送付致します
Web型を受講される際
One computer per participant (Please refrain from using smartphones and tablets)
A stable internet connection
Microphone, webcam, and speakers for video calling
Web conferencing system used: Zoom
(We recommend using the app, but you can also join using a browser.)Recommended OS: Windows 10 or later, MacOS 10.13 or later
Recommended browsers: We recommend the latest version of any browser.
Google Chrome (recommended), Mozilla Firefox, Microsoft Edge, Apple Safari (MacOS only)Recommended communication speed: 1.0 Mbps (receiving) or higher, 0.6 Mbps (transmitting) or higher
Although a WiFi connection (wireless LAN) is possible, a wired LAN connection is recommended for a more stable connection.
Please note that when using WiFi, data usage will vary depending on your environment, but you can expect to use approximately 600MB of data per hour.
ご参考
*This training can be conducted by dispatching instructors as in-house training.
Lecturer brief history
今城 敏（いまなりさとし）
Food Safety Technology Center
Visiting Professor, Niigata University of Food and Agriculture
Visiting Researcher, Ritsumeikan University
He is an expert in food safety technology, with a particular focus on microbiological quality assurance.
As a microbiologist and quality assurance manager at a major food manufacturer, he utilizes his knowledge of predictive microbiology in detection and control technologies for food microorganisms and sterilization engineering to set and validate conditions for heat sterilization of tea beverages, canned coffee, retort foods, etc., and evaluate them through challenge tests using suspected harmful bacteria such as botulinum.
Currently, while training a large number of HACCP managers and PCQI preventive management qualified individuals, he emphasizes the importance of establishing solid scientific evidence.
We support the visualization of trust through the accumulation of food safety measures based on scientific evidence and the development of human resources who can take responsibility for food safety.
They also provide advice such as suggesting improvements to formulations to increase shelf life and reviewing hygiene management to improve profits.
Advisor to the Ministry of Agriculture, Forestry and Fisheries FCP, Advisor to the Tokyo Keiken-in Foundation, Principal Auditor for ISO 22000 (IRCA), etc.