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Built-In Hygiene from Farm to Fork: An Update from the GFSI Technical Working Group on Hygienic Design

One of the best weapons in the arsenal against foodborne illness is equipment designed with hygiene in mind. Many food safety programmes increasingly require food handling and processing equipment to be "hygienic," but rarely offer practical guidelines for carrying out this requirement.

One of the best weapons in the arsenal against foodborne illness is equipment designed with hygiene in mind. Many food safety programmes increasingly require food handling and processing equipment to be "hygienic," but rarely offer practical guidelines for carrying out this requirement.

グループ内94工場における承認規格取得の秘訣に迫る!キユーピー株式会社 (GFSI承認規格取得事業者レポート)

1919年11月創立のキユーピー株式会社は、創始者の中島董一郎氏がイギリス、アメリカに実習生として滞在中ママレードやマヨネーズに出会い、1925年にマヨネーズを製造開始されました。現在は調味料、タマゴ、サラダ・惣菜、加工食品、ファインケミカル、物流システムの6事業を展開し、マヨネーズ、ドレッシングやパスタソースといったなじみのある商品以外にも、ベビーフードや流動食、介護食等、人のライフステージに沿った商品も提供。グループ会社にはママレードで有名なアヲハタ、物流のキユーソー流通システムをはじめ、デリア食品、ケイパック、ディスペンパックジャパン等幅広く展開されています。今回、歴史ある大手食品メーカーが、GFSI承認規格取得に至った経緯と、複数工場で取得を実現した経緯を伺いました。

 

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