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Measurement and Recording of F-value and Elapsed Time in the Sterilization Process of Foods and Pharmaceuticals

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Measurement and Recording of F-value and Elapsed Time in the Sterilization Process of Foods and Pharmaceuticals

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HACCP is a hygiene management method in the food production process that is recommended internationally for producing safe and hygienic food. HACCP is an acronym for Hazard Analysis and Critical Control Point. In order to ensure food safety, HACCP is a hygiene management method that analyzes and identifies substances and processes that may cause serious hazards in each step of the food production process from the receipt of ingredients to the finished product, and then implements actions to prevent the occurrence of such hazards. In addition, it continuously monitors and records especially important processes (CCP: Critical Control Point).

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