Details of Frequently Asked Questions
Details of Frequently Asked Questions
What are the advantages of implementing HACCP?
By introducing HACCP and visualizing risk factors, even new employees will be able to immediately understand "what the risks are" and "why they are risks. Work procedures that have been unclear will be standardized, and employee awareness of hygiene will be raised.
In addition, an increasing number of major companies are interested in doing business with companies that are HACCP certified, which is effective in publicizing the fact that the company has a strong hygiene awareness.
Related Frequently Asked Questions
- Q What is the ISO 17025 inspection?
- Q Why do you offer food testing at a lower cost than major laboratories?
- Q Why do you have shorter lead times for food inspections than other companies?
- Q Do alcohol products have an expiration date?
- Q Can alcohol formulations be diluted?
- Q What is the ratio for using food additive sodium hypochlorite (chlorine bleach) to sanitize vegetables?
- Q What is the expiration date of your products? (unopened, opened, quasi-drug, chlorinated, etc. of the product)
- Q Why Pest Control?
- Q The building is old and has many gaps. Can you control pests?
- Q What are the requirements for pest control?
- Q Is there any follow-up service after the seminar?
- Q Is it possible to have the food hygiene seminar done in-house?
- Q I would like to know when and where food hygiene seminars are held.
- Q Can I get a report on the results of sanitation patrols on the spot when they are conducted?
- Q Can sanitation patrols be conducted after work?
- Q How long will it take if I request a sanitation patrol?
- Q What is a HACCP Coordinator?
- Q What are the 7 principles and 12 procedures of HACCP?
- Q How should I give a specimen when requesting a food inspection?
- Q How many grams of specimen are required for one food test?
- Q Why do I need to perform food inspections?