サーモンスライスは機械化できない｜尾鷲物産 工場見学【後編】

Following the first and second parts of our factory tour, this is the final installment of our visit to the food factory of Owase Bussan Co., Ltd., a comprehensive fisheries company in Owase City, Mie Prefecture. We learned in detail about their manufacturing management system for salmon slicing, deboning, organization, knife sterilization, and cleaning equipment management. Why is salmon slicing done by hand instead of by mechanizer? Why is the number of cleaning tools clearly indicated and managed? We will introduce in detail the "on-site ingenuity" of their uncompromising manufacturing management, from the skilled manual techniques to the rules of organization, implemented by this SQF-certified food factory. The quality and hygiene management of a food factory is supported not only by equipment and systems, but also by the steady attitude of each and every staff member on site who "steadily proceeds with what can be done now, without overreaching." Slicing is done by hand—a craftsmanship and skill acquired through practice that cannot be replicated by machines in a food factory. Automatic bone removal machine × tactile sensation—double check by machine and human ensures zero bone residue. Scale calibration and pre-operation checks—ensuring weighing accuracy in a food factory. Chemicals are transferred to containers—a hygiene management rule that prevents cardboard boxes from being brought into the factory. Brushes and sponges are managed by quantity—organization and tidiness in a food factory, with even the number of items clearly indicated. Procedure manuals with photos and multilingual support—innovative training for staff from China, Vietnam, and Myanmar. Knives are stored in a UV sterilizer—thorough management of hygiene areas in conjunction with color-coded cleaning tools. This content is for food factory management, production management, quality control, and hygiene management personnel, as well as those involved in HACCP implementation, providing practical manufacturing management concepts that can be used on the food factory floor. The BACcT channel provides easy-to-understand explanations of practical information on food factories, quality control, hygiene management, and HACCP from a practical perspective. ▼The company featured in this video, Owase Bussan Co., Ltd. Official Website https://www.owasebussan.net/ ▼This video series is available here:    • 水産業で初の農林水産大臣賞｜3次産業から1次産業へ"逆流"した水産加工会社の6次産業...      • 【後編】海外輸出16億円の舞台裏｜ノルウェーに学んだ加工ライン      • 加工当日に出荷する水産加工場の品質管理体制｜尾鷲物産 品質管理インタビュー      • 年間160万匹のブリを加工する食品工場に潜入｜尾鷲物産 工場見学【前編】      • 水産加工の真空包装・出荷判定まで大公開｜食品工場の製造管理に密着｜尾鷲物産 工場見学...   ▼The BACcT series, which allows even inexperienced users to easily perform food microbiological testing, is available here: https://nipponbacterialtest.co.jp/pro... ▼Nippon Bacterial Testing Co., Ltd., creating the future of food: https://nipponbacterialtest.co.jp/ 【Table of Contents】 00:00 Digest 00:36 Salmon Slicing Process 03:36 About Washing and Deboning Machines 05:18 Organization and Notices 08:21 Knife Sterilization and Cleaning Equipment Management 09:06 Message from the Person in Charge 10:09 Ending #FoodFactory #SeafoodProcessing #HygieneManagement #SQF #HACCP ▼Music Information Creator: NOPE Song Title: Vlog music_vol. 1 https://audiostock.jp/audio/1328626