調理HACCP技能者 養成研修
Gain the skills to safely operate a store and scientifically manage hygiene in cooking
Co-hosted with the world-famous Hattori Nutrition College, a culinary, nutrition, and confectionery school for those aiming to be top-class, produced by Yukio Hattori, a leading figure in "food education."
[Regarding the passing of Professor Yukio Hattori]
We are sad to announce the passing of Professor Yukio Hattori, an advisor to our organization.
We would like to express our deepest condolences and pray for the repose of the deceased's soul.
Professor Hattori not only possessed outstanding knowledge and skills in the culinary world, but also deep insight into food safety.
I would like to express my sincere gratitude to Professor Ikeda for his long-term efforts as an advisor to our organization and for the valuable guidance he has provided.
His achievements and passion have had a profound impact on us and many other people involved, and his ideas will continue to serve as the foundation for our activities.
We will carry on Professor Hattori's wishes and strive to further develop food science and technology and improve food safety.
Once again, we offer our heartfelt condolences.
■
We have a wealth of scientific knowledge and technology necessary for food hygiene management.
■
A practical and concrete training style using food manufacturing videos and many examples
■
Easy-to-understand explanation using framework thinking (for the basic course, we present the book "Learn HACCP through framework thinking")
■
Learn the specific steps to creating HACCP-related documents
■
Our experienced instructors, who have experience in many food manufacturing sites, will provide clear and friendly instruction.
■
全課程修了で『調理HACCP技能者認証書』を交付致します
Step up your hygiene management with two courses
Theory Course
○ HACCPの概要を理解
○ 科学的な衛生管理の技術を習熟
Practical Course
○ 動画を用いたHACCP構築のテクニックをマスター
○ 動画を用いた作業場の衛生点検の演習
○ 「調理HACCP技能者」認証書発行
Past Events
今までの受講者数 60名
3 online sessions, 4 face-to-face sessions
Organizations where cooking HACCP technicians are active (some of which have been given permission to be published)
- Tsunahachi - Okkan Honpo - Central Japan Exis - Tankuma Kita Store - Mihaku
- Newton - Shizuoka Prefecture School Lunch Association Gotemba Branch - Nakagawa Gakuen - Rousset Nine - Ouvre Solution - Uchikuru LABO
The seminar was featured in the specialist magazine " Ryori Oukoku "
This is a must-see for individual owners, including specific steps to take in the kitchen.
What you need to know about HACCP 1
Cooking Kingdom April 2019 issue
What you need to know about HACCP 2
Cooking Kingdom May 2019 issue
You can download the article from the link below
Course Overview
3日間9～17時
Day 1: Theory course : Safe store operation, overview of HACCP and scientific hygiene management
・HACCP hygiene management and the latest trends ・Cooking hygiene management: A scientific foundation ・The reality of food poisoning and hazards that are subject to HACCP control ・Food hygiene-related laws and regulations and general hygiene management programs ・Introduction of the HACCP system: an overview of the process ・Key points for introducing HACCP in retail ・Specific steps for introducing the HACCP system ・Operational procedures and records
Day 2: Practical course: HACCP construction techniques and kitchen inspection skills improvement
・Group exercise using videos: "Creating a HACCP plan" for a cooking scenario
・Group exercises using videos: "Work inspection training" using cooking videos
・Comprehension test, summary
If you take the course online, your certificate will be sent to you at a later date.
*Basic, practical and advanced courses can be taken separately.
* Curriculum and prices are subject to change without notice.
Upcoming Events
Web-based event undecided
集合型 開催未定
お申込をご希望の場合は弊センターまでお問合わせください
その後、所定のお申込みフォームへのアクセス方法をご案内致します
*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.
Tuition
2-day pass: 49,500 yen (tax included)
Per person
*Textbook included, certificate issuance fee included, book provided
－ 受講料内訳（税抜）： 1日目のみ 24,000円 ※修了証 発行無、書籍進呈
2日目のみ 21,000円 ※修了証 発行（送料込）
－ 消費税10％： 1日目のみ 2,400円
2日目のみ 2,100円
※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
※2日間連続「以外」の受講スタイルをご希望の方は、別途ご相談ください
※全カリキュラム終了後、修了証が発行されます
※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、同業者様からのお申込みはお断りさせて頂きます
※Web型は最大12名の受付で締切ります
対象者
・Want to practice hygiene management based on HACCP ・Want to scientifically approach hygiene management in cooking ・Want to aim for a higher level of hygiene management than the Ministry of Health, Labor and Welfare's "Hygiene management incorporating the ideas of HACCP"*
*What is "hygiene management incorporating HACCP principles"?
It is assumed that a manual prepared by a business association and approved by the Ministry of Health, Labor and Welfare will be used to determine procedures such as temperature control and hand washing, and to keep simple records (Excerpt from a Q&A regarding the institutionalization of hygiene management in line with the Ministry of Health, Labor and Welfare's HACCP).
テキスト
If payment is confirmed within one week before the event, the materials will be delivered to you before the event.
*The text will be sent to your specified address.
If the address you entered during application is different from the shipping address, please contact us via the inquiry page.
Applications will close one week before the event.
*Please note that it will take longer than usual (3 days or more) to reach remote islands, so please apply/pay well in advance.
* Depending on the weather and traffic conditions, it may take longer.
*Please note that you will be responsible for the actual shipping costs for overseas shipping.
When taking classes
(If online)
Please bring a computer with a camera and microphone as there will be group exercises.
Web型を受講される際
*Items to prepare
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.
*Please refer to the video linked below for how to join a Zoom meeting . How to join a meeting (external link)
Please check here for the test connection setting method. Click here for the explanation of the test connection (external link)
Please test the connection in advance using the link below . Test connection is here (external link).
Reference
*This training can be conducted by dispatching instructors as in-house training.
*Upon request, we can also inspect the facility at a later date and follow up on the documents you have prepared.
Lecturer brief history
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.