Hygiene Management System

＼Promise2／②Hygiene Management System

We endeavor to create an environment where customers can feel safe using our products.
Along with being cleaned every day, the cleanliness of our factory is maintained by major cleanings every three months.We have built a system that establishes check-sheet management at each point, cultivates employee awareness, and makes tracing possible if something happens.

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  Before entering a room, an adhesive roller is applied, and hair and foreign objects stuck to clothing are removed.
  After applying the adhesive roller, the person’s physical condition and clothing are checked and recorded in a list, as is material picked up by the adhesive.

  Roller Application

  Room Entry Checklist
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  Air Shower

  Passing through an air shower, for a second time, anything stuck to the body is removed. In this way, the introduction of foreign bodies is diminished.

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  Hands are washed by means of an automatic hand-washing machine.
  Being an automatic washer, the amount of detergent, the length of time washed, and the amount of water used to rinse are fixed, ensuring that everyone washes in the same way. Every hand washing is recorded on a check-sheet. Further, employees are tested once a month with a wipe after washing hands to verify that everyone is using proper hand-washing methods.

  Washing with automatic hand washer

  List for recording hand washing
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  Sanitary areas are entered by opening swinging doors with one’s elbow.

  A swinging door to a sanitary area
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  Refrigerators are checked three times a day to make sure that they are operating at the proper temperature, and to make sure that there has been no untoward effect on raw materials or manufactured goods.

  List for managing and recording refrigerator temperatures
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  Alcohol・hypochlorous acid

  At every entrance, there is alcohol for hands and fingers, and hypochlorous acid to use on a mat for wiping feet. Each time, all of this is recorded on a list.

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  Wet areas are cleaned everyday, guaranteeing their cleanliness. With each cleaning, a record is made, and the person in charge verifies this.

  A clean place for hand washing
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  The Japanese 5S method (organize, tidy, clean, maintain, discipline) is used to zone everything, and care is given to keep everything in order.
  As for tools and the like, a system of making things visible is used so that if something is lost, this can be grasped in a moment.

  Zoned factory

  Visibility management
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  Retort sterilization is used for raw materials so that these can be used safely in manufacturing.
  Using chart paper, retort temperature and time can be traced to ensure that they are proper.

  Retort pot for sterilizing raw materials

  Chart paper for retort temperature
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  Each work activity is recorded, with list types numbering into several tens.
  Each record list is filed separately, making it easy to check.

  Recording each activty into checklists

  Various types of record lists
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  After production, careful cleaning takes place, and all efforts are made to prevent the growth of bacteria, infestation by insects, and the introduction of foreign matter.

  Work area cleaned after production
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  Specifications are set for each product, and inspections are made in our own inspection facilities.
  Inspection facilities are equipped to measure water content, bacteria counts, salt, fat, and whatever is necessary. Safe products can be used without worry.

  Product inspection①

  Product inspection②

  Product inspection③

  During the sensory evaluation, flavors are tested and the quality of the ingredients is checked.

  Product inspection④

In order to deliver safe products that can be used without worry, Kobayashi Foods will continue to improve its control systems.