2012
DOI: 10.17265/2159-5828/2012.09.065
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Tamio Kanayama

Abstract: Shitsuke-discipline, Seiketsu-cleanliness) is a management method to develop and maintain the "Cleanliness" of the food manufacturing. "Cleanliness" means not only clean to look at, but bacteria are non-existence or reduced to the level which will not suffer under the influence of food safety, and the object of Food Hygiene 7S is the cleanliness of microbial level. Food Hygiene 7S corresponds to the prerequisite programs in HACCP or the PRP in ISO22000, and it's exactly the foundation to achieve food safety. I…

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