Details of Frequently Asked Questions
Details of Frequently Asked Questions
I would like to know when and where food hygiene seminars are held.
For information on seminar dates and venues, deadlines due to full enrollment, and additional events, please contactthis way (direction close to the speaker or towards the speaker)The information is posted on the following website.
Please use this page to stay up-to-date on the latest information, including impending deadlines.
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 What are the advantages of implementing HACCP?
- 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?