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】

Following interviews with management and quality control personnel, we finally visited the food factory of Owase Bussan Co., Ltd., a comprehensive fisheries company in Owase City, Mie Prefecture. With guidance from the manufacturing staff, we learned in detail about the production management system at the food factory, including entry control, receiving, sorting, pre-processing, and filleting. Why are rubber boots managed with the soles facing outwards in food factories? Why is there a system in place that prevents the doors to the work area from opening without alcohol disinfection? We will introduce in detail the "on-site ingenuity" of uncompromising production management from entry to filleting, which was made possible because the food factory has obtained SQF certification. The quality and hygiene management of food factories is supported not only by equipment and systems, but also by the awareness of each and every staff member who "pays attention to both hygiene and occupational safety." * Manage rubber boots with the soles facing outwards – a unique rule balancing hygiene and occupational safety in food factories. Adhesive roller → 30-second hand washing → alcohol spray – a three-stage entry control system in food factories. Sorting and weighing line in a seafood processing plant that handles 1.5 to 1.6 million yellowtail annually. Automatic calculation of obesity – a unique system that visualizes fish quality based on weight x length. Vibrio-resistant washing machine – a 2-in-1 machine that can also remove scales by changing the pressure. This content is for management, manufacturing control, quality control, and hygiene control personnel in food factories, and those involved in the implementation of HACCP and SQF, providing practical manufacturing management concepts usable in food factory settings. The BACcT channel provides easy-to-understand explanations of practical information on food factories, quality control, hygiene management, and HACCP from a real-world 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   ▼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 Sanitary Room - Boot Management 02:31 Sanitary Room - Entry Management 06:10 Seafood Receiving Room 07:33 Seafood Sorting Process 09:35 Preparation and trimming process 14:09 Yellowtail processing - filleting 18:42 Next episode preview #FoodFactory #SeafoodProcessing #HygieneManagement #SQF #HACCP ▼Music Information Creator: NOPE Song Title: Vlog music_vol. 1 https://audiostock.jp/audio/1328626