HACCP構築支援 導入事例
Here are some of the photos that were given permission to be published.
Case study: HACCP individual visit training
主催：十和田市農林部
A two-day course covering basic training, HACCP plan creation exercises, inspection of the manufacturing site, and individual on-site guidance
An introductory introduction
講 義
lecture
HACCP導入の具体的手順
Individual visit guidance
Checking and advising on manufacturing sites, creating HACCP plans (for participating companies)
(Please see the link for details of the event)
導入事例：HACCP 個別訪問指導
Basic training, support for creating plans for participating companies' products, entry into the Ministry of Health, Labor and Welfare HACCP Challenge Project
(Group photo: Front left: President Fujii of Fujii Sake Brewery, Front right: Representative Imashiro
Back row: Fujii Sake Brewery production members, Professor Okamoto and students from the Department of Fermented Foods, Beppu University)
An introductory introduction
Specific steps for implementing HACCP
Checking and advising on the HACCP plan creation site
個別訪問指導（1回目）
個別訪問指導（2回目）
HACCP運用状況の確認
厚労省HACCPチャレンジ事業登録
主催：大分県臼杵市・藤居酒造
（2017年、別府大との連携）
導入事例：ホテル・旅館へのHACCP導入支援
Three visits were made to check the kitchen facilities and provide advice on improvements, as well as to create a HACCP plan and check its operation.
Checking and advising on kitchen facilities
個別訪問指導（1回目）
個別訪問指導（2回目）
HACCPプラン作成と試行
個別訪問指導（3回目）
Confirmation of HACCP operation status, registration for Ministry of Health, Labor and Welfare HACCP Challenge Project
（画像はNHK大分放送より）
Hotel New Matsumi, Beppu City, Oita Prefecture
Yufuin Onsen Hinoharu Ryokan Yufu City, Oita Prefecture
Kanpo no Yado Hita Hita City, Oita Prefecture
Case study: HACCP practical training course
受講企業 延べ100社を突破
基礎講習からHACCPプラン作成演習、さらに参加企業の実際の商品のプラン作成までを1日間実施
導入のための概論
講 義
講 義
HACCP導入の具体的手順
グループ演習
Creating a HACCP plan for a virtual product (watching the manufacturing video)
Individual support exercises
HACCP plan creation (participating company products)
Organized by: Oita Food Industry Association
(More than 50 events since 2016)
講習会のひとコマ （リンク先facebookページ）
導入事例：HACCPチャレンジ事業申請のサポート
基礎講習からHACCPプラン作成演習、さらに参加企業の実際の商品のプラン作成までを1日間実施
Checking the status of hygiene management and identifying issues
First individual visit
個別訪問 2回目
衛生管理の取組状況確認
個別訪問 3回目
衛生管理の取組状況確認
HACCP導入の具体的手順の教育研修
個別訪問 4回目
製品説明書、フローダイアグラム、
ハザード分析表、HACCPプラン 作成指導
5th individual visit
Product manuals, flow diagrams,
Hazard analysis table, HACCP plan, correction guidance, hygiene management follow-up
6th individual visit
Follow-up on hygiene monitoring results by the local health center Hygiene lectures for employees Entry into the Ministry of Health, Labor and Welfare HACCP Challenge Project
Organized by: Shimane Industrial Promotion Foundation (2018-2019: Izumo City Japanese Confectionery Manufacturers)
Case study: Support for HACCP challenge business application
Basic training, support for creating plans for participating companies' products, application for the Ministry of Health, Labor and Welfare HACCP Challenge Project
An introductory introduction
lecture
lecture
Specific steps for implementing HACCP
Individual support exercises
HACCP plan creation, entry into the Ministry of Health, Labor and Welfare HACCP Challenge Project
主催：大津市
（2017年、2社：近江牛精肉、琵琶湖魚加工）
導入事例：HACCP実践型研修会
基礎講習からHACCPプラン作成演習、さらに参加企業の実際の商品のプラン作成までを2日間実施
An introductory introduction
lecture
lecture
Specific steps for implementing HACCP
Group exercises
Creating a HACCP plan for a virtual product (watching the manufacturing video)
Individual support exercises
HACCPプラン作成（参加企業商品）
Organizer: Food businesses in Miyazaki Prefecture (2016, 7 companies: beer, Japanese sweets, tea, etc.)
Case study: Support for HACCP-compliant factories from design to operation
We provide total support from new factory construction to operation, including design based on HACCP principles, preparation of related documents, and operation.
Case study: Support for HACCP-compliant production lines from design to operation
We provide total support from construction to operation of a new Amazake production line, including design based on HACCP principles, preparation of related documents, and operation.
