The business operator must complete a checklist for ② plant-specific SSOPs and carry out an inspection before O/X and during the work according to a prescribed frequency and method. If any deviations from the critical limits of the SSOPs ③ are detected, proper corrective measures are instituted. Corrective measures include improvement of sanitary O/X measures through a removal of contamination, establishment of preventive measures for recurrence, proper handling of affected products. If there is any change(s) in the management ④ standards for SSOPs, and it is necessary based on the 2 plant-specific evaluation, SSOPs shall be amended, and its history must be recorded and signed by a manager. The business operator must establish and carry out ⑤ an in-plant sanitation education program for employees 4 and retain the record of its result. The business operator must regularly carry out an ⑥ education training for laboratorians and retain the 4 record of its result. If underground water other than tap water is used, ⑦ water that complies with the quality standards of O/X drinkable water must be used, and a regular water quality test must be carried out and maintain its record. Official inspectors must periodically check whether ⑧ plant-specific SSOPs are carried out, and if any violations 5 are detected, they must immediately notify the business operator for correction or modification. Total (O/X) 2 14. HACCP Total (points) 54 Written HACCP management standards must include ① the following content and be applied to work: Composition of the HACCP team, carcass explanation, facilities for procedures including slaughtering, treatment, processing, packaging, etc. (process chart, floor plan, air-conditioning 20 facility, drainage system, etc.), analysis of risks, critical control points (CCP), the limits of CCPs, method for inspection (monitoring), method for improvement measures, verification method, method for maintaining the result. Risk analysis is properly carried out by each ② processing procedure, and HACCP management 5 standards are composed based on the result of the risk analysis.
② The business operator must complete a checklist for plant-specific SSOPs and carry out an inspection before and during the work according to a prescribed frequency and method. O/X ③ If any deviations from the critical limits of the SSOPs are detected, proper corrective measures are instituted. Corrective measures include improvement of sanitary measures through a removal of contamination, establishment of preventive measures for recurrence, proper handling of affected products. O/X ④ If there is any change(s) in the management standards for SSOPs, and it is necessary based on the plant-specific evaluation, SSOPs shall be amended, and its history must be recorded and signed by a manager. 2 ⑤ The business operator must establish and carry out an in-plant sanitation education program for employees and retain the record of its result. 4 ⑥ The business operator must regularly carry out an education training for laboratorians and retain the record of its result. 4 ⑦ If underground water other than tap water is used, water that complies with the quality standards of drinkable water must be used, and a regular water quality test must be carried out and maintain its record. O/X ⑧ Official inspectors must periodically check whether plant-specific SSOPs are carried out, and if any violations are detected, they must immediately notify the business operator for correction or modification. 5 14. HACCP Total (O/X) 2 Total (points) 54 ① Written HACCP management standards must include the following content and be applied to work: Composition of the HACCP team, carcass explanation, facilities for procedures including slaughtering, treatment, processing, packaging, etc. (process chart, floor plan, air-conditioning facility, drainage system, etc.), analysis of risks, critical control points (CCP), the limits of CCPs, method for inspection (monitoring), method for improvement measures, verification method, method for maintaining the result. 20 ② Risk analysis is properly carried out by each processing procedure, and HACCP management standards are composed based on the result of the risk analysis. 5