Defrosting process of an ingredient meat must be ⑧ managed in a sanitary way. Internal temperature of the defrosted meat must be no greater than 10℃, and a 4 sanitary condition of the defrosting room and defrosting time must be verified. Ratio for mixing ingredient meat with supporting ⑨ ingredients must be in compliance with the proper ratio 4 for mixing based on the written manufacturing procedures. Heat treatment process or frying process must ⑩ comply with the heating temperature and time, frying 5 temperature and time, etc. of the written manufacturing procedures. Sterilized or pasteurized livestock products must ⑪ O/X comply with sterilization or pasteurization requirements. Products must be packaged quickly to prevent ⑫ spoiling or cross-contamination due to an increase of 3 temperature. Each manufacturing procedure must be managed ⑬ properly according to the written manufacturing 5 procedures. 13. Employee sanitation (points) 32 Employees must wear protective clothing, proper ① hair coverings (protective hair coverings) and protective 5 boots and maintain a proper sanitary condition. And they may not go outside with protective clothes on. Employees must take off their protective aprons and ② gloves when they need to go to the bathroom during the 2 production work. Employees must not eat, or chew a gum during ③ 2 the work. Employees handling livestock products may not wear ④ 2 accessories such as a watch, ring, earrings, hair pins, etc. People who enter the production area must always ⑤ 3 wash their hands, protective boots, etc. Employees must frequently wash and sanitize their ⑥ hands, gloves, knives, processing table, etc. to prevent 3 cross-contamination. Employees who have or are suspected to have an ⑦ 5 infectious disease must not be working. Employees who have externally exposed scars, ⑧ 5 lesion, etc. on the arms, etc. must not be working. All employees who handle livestock products must ⑨ receive a medical examination before starting the work, 5 and its report must be kept in file.
⑧ Defrosting process of an ingredient meat must be managed in a sanitary way. Internal temperature of the defrosted meat must be no greater than 10℃, and a sanitary condition of the defrosting room and defrosting time must be verified. 4 ⑨ Ratio for mixing ingredient meat with supporting ingredients must be in compliance with the proper ratio for mixing based on the written manufacturing procedures. 4 ⑩ Heat treatment process or frying process must comply with the heating temperature and time, frying temperature and time, etc. of the written manufacturing procedures. 5 ⑪ Sterilized or pasteurized livestock products must comply with sterilization or pasteurization requirements. O/X ⑫ Products must be packaged quickly to prevent spoiling or cross-contamination due to an increase of temperature. 3 ⑬ Each manufacturing procedure must be managed properly according to the written manufacturing procedures. 5 13. Employee sanitation (points) 32 ① Employees must wear protective clothing, proper hair coverings (protective hair coverings) and protective boots and maintain a proper sanitary condition. And they may not go outside with protective clothes on. 5 ② Employees must take off their protective aprons and gloves when they need to go to the bathroom during the production work. 2 ③ Employees must not eat, or chew a gum during the work. 2 ④ Employees handling livestock products may not wear accessories such as a watch, ring, earrings, hair pins, etc. 2 ⑤ People who enter the production area must always wash their hands, protective boots, etc. 3 ⑥ Employees must frequently wash and sanitize their hands, gloves, knives, processing table, etc. to prevent cross-contamination. 3 ⑦ Employees who have or are suspected to have an infectious disease must not be working. 5 ⑧ Employees who have externally exposed scars, lesion, etc. on the arms, etc. must not be working. 5 ⑨ All employees who handle livestock products must receive a medical examination before starting the work, and its report must be kept in file. 5