9/2/2021 (Thu) 14:30 ~ 15:30P1-4P&B/PFI Seminar venue

HACCP Implementation of Food Business Operators under COVID-19

As COVID-19 has attracted a lot of attention, the measures of food business operators to "hygiene management in accordance with HACCP" based on the Food Sanitation Law, which started in earnest after the grace period ended in June 2021, has not been widely reported. However, under COVID-19, there are food businesses that have solemnly proceeded with efforts to the HACCP regulation. It is said that the spread of HACCP to small and medium-sized businesses is a major issue, but how have restaurant chains and retail chains proceeded with HACCP compliance in their restaurants/stores? In this lecture, I would like to introduce the results of the surveys and efforts to support HACCP compliance in restaurants that I have conducted with students of the Department of Food Science and Technology and the Graduate Couse of Safety Management in Food Supply Chain at Tokyo University of Marine Science and Technology. In addition, I would like to talk about the implications of HACCP for small and medium-sized businesses and individual shops.

Department of Food Science and TechnologyAssociate Professor
Mikako Ogawa