FSSC22000運用のリアル｜製餡工場の品質管理“現場の本音”【橋本食糧工業/品質管理インタビュー】
What does "serious quality control" mean in a bean paste factory? This time, we visited Hashimoto Shokuryo Kogyo, a long-established bean paste manufacturer founded 120 years ago, to learn more about their FSSC 22000 implementation and the quality control initiatives they are taking on at their factory. This video covers the background to the transition from ISO 9001 to FSSC 22000, changes to the inspection system with the introduction of dry culture media (Petrifilm), standardization mechanisms to prevent dependency on individuals, and even early detection of abnormalities using microbial testing data. The video provides detailed explanations based on actual operational examples, including: The real reasons for the transition to FSSC 22000 The purpose of switching from agar culture media to dry culture media Standardization concepts to prevent dependency on individuals Early detection of abnormalities using microbial testing data How to utilize ATP and allergen testing Equipment management, double-cutting prevention, and other measures to prevent foreign matter contamination A quality improvement system implemented in collaboration with the factory floor This video is packed with tips that can be immediately applied in the workplace for not only Japanese confectionery, bread, and food manufacturers, but also those involved in quality control, quality assurance, and factory management. ■ What you'll learn in this video The reality of FSSC 22000 implementation A system to prevent quality control from becoming dependent on individual skills Improving the efficiency and standardization of microbial testing The concept of predictive management to prevent abnormalities before they occur Specific measures for equipment management and preventing foreign matter contamination How to improve quality in collaboration with the workplace The BACcT Channel provides food hygiene-related information that can be useful to food manufacturers nationwide. ▼Related pages for Hashimoto Foods Co., Ltd., introduced in this article, can be found here: Official Website https://www.hashimoto-foods.co.jp/ ▼Watch this video series here: • 【経営者が語る食品工場の品質】創業120年・製餡工場の食品衛生と人づくり【橋本食糧工... ▼Watch the "BACcT Series," which allows even inexperienced users to easily operate food microbiology testing, here: https://nipponbacterialtest.co.jp/pro... ▼Creating the Future of Food: "Nihon Bacterial Testing Co., Ltd." https://nipponbacterialtest.co.jp/ [Table of Contents] 00:00 Digest 00:33 Main Video Start 01:20 Transition to FSSC 22000 and Changes After Certification 04:48 Inspection Reforms with an Eye on Increased Production 08:56 Risks Revealed by Microbiology Testing 10:53 Building a System for Improvement Together with the Field 13:45 Why Thorough Equipment Management is Important 15:30 Quality Assurance at Overseas Factories 17:06 Education to Prevent "Family Familiarity" 18:41 Ideal Factory 20:52 Ending Theme #QualityControl #FoodFactory #FoodHygiene #FSSC22000 #MicrobiologicalTesting ▼Song Information Creator: NOPE Song Title: Vlog music_vol. 1 https://audiostock.jp/audio/1328626
