| 〇List of inspection items |
| 1. | Food handling |
| ① | Is first in first out good? |
| ② | Is the refrigerator too full? |
| ③ | Is the temperature of the refrigerator good (refrigerated products 10 ° C or less, seafood 4 ° C or less, frozen food minus 15 ° C or less, temperature is recommended) |
| ④ | Heated to the center |
| ⑤ | Is cleaning and disinfection of instruments and containers good? |
| ⑥ | Is the storage temperature of the product / cooked food appropriate (specifically set the temperature) |
| ⑦ | Have you cleaned food where it is exposed? |
| ⑧ | Are cutting boards, kitchen knives, etc. used properly for meat, fish, products, etc. |
| ⑨ | Is the food allowed to cool down quickly? |
| ⑩ | Are meat and fish stored in covered containers? |
| ⑪ | Are they stored in a refrigerator in such a way that they do not cause cross-contamination? |
| ⑫ | Have you checked the indications on the product? |
| 2. | Management of food handling equipment |
| ① | Are machinery and equipment kept clean and used according to purpose? |
| ② | Have machinery and instruments been provided? |
| ③ | Have you disinfected and dried the cloth, cutting board, kitchen knife, etc.? |
| 3. | Purchasing and raw materials |
| ① | Is the arrangement and storage of slips good? |
| ② | Did you confirm labeling such as additives and time limit? |
| ③ | Checked quality, freshness, labeling, and temperature when purchasing food |
| ④ | Is the purchase amount appropriate? |
| 4. | Worker hygiene management |
| ① | Do you have diarrhea or stomachache? |
| ② | Is work clothes clean |
| ③ | Is it good to wear a hat and mix hair? |
| ④ | Is the washroom filled with disinfectant? |
| ⑤ | Do you wear special footwear in the workshop? |
| 5. | Facility management |
| ① | Are the facilities tidy and clean? |
| ② | Have you performed and recorded the extermination of rodents and insects? |
| ③ | Are windows and entrances in the workplace open? |
| 6. | Water supply and waste disposal |
| ① | Are waste containers always clean? |
| ② | Is the waste properly treated? |
| ③ | Are toilets always clean?
|
| 7. | Hygiene management system |
| ① | Is the contact system for the person in charge of harm or complaints good? |
| ② | Is a food hygiene manager resident and performing his duties? |
| ③ | Whether problems at the work site can be communicated to management |
| ④ | Whether the problem has been improved or an improvement plan has been created |
 |
| List of inspection items by industry |
| [Items common to all cooking, manufacturing, and sales businesses] |
| ① | Whether drains, etc. are cleaned and repaired so that the facility drains well. |
| ② | Are there any persons other than those involved, animals, etc. in the workplace? |
| ③ | Are waste containers clean and free of sewage and odor? |
| ④ | Are there any chemicals or cleaning tools that are not directly related to manufacturing or cooking, etc. in the kitchen? |
| ⑤ | Whether rodents and insects in the institutional lungs are regularly controlled and the records are kept for one year. |
| ⑥ | Do you conduct stool inspection as needed? |
| ⑦ | Reservoir is regularly cleaned and kept clean, water quality is checked at least once a year, and records are kept. |
| ⑧ | Have you participated in seminars on food hygiene, etc. and are working to improve hygiene knowledge? |
| 1. | Cooking industry |
| ① | Do you avoid using foods directly when you have a disease of your hands or if you have abdominal pain or diarrhea? |
| ② | Have you washed your hands well before and after work? |
| ③ | Are you wearing clean work clothes? |
| ④ | Did you check the inspection and slips when purchasing food? |
| ⑤ | Is the refrigerator too full of food? |
| ⑥ | Are meat and fish stored in covered containers? |
| ⑦ | Are eggs used immediately after cracking? |
| ⑧ | Is thawing done in the refrigerator |
| ⑨ | Is preparation and cooking performed in the same place? |
| ⑩ | Are cooking utensils such as cutting boards and kitchen knives classified by application? |
| ⑪ | Is the cooked food sufficiently heated to the center? |
| ⑫ | Have utensils and utensils been properly cleaned, disinfected and stored after use? |
| ⑬ | Are utensils and tableware sanitarily stored in cabinets etc. |
| ⑭ | Have food or utensils been placed 60 cm or less from the floor? |
| ⑮ | Are you performing cooking work, etc. in a place 60 cm or less from the floor surface? |
| ⑯ | Are you cooking more than your ability? |
| ⑰ | Are cooked foods stored in hygienic containers with lids? |
| ⑱ | Have cooked foods been left for more than 2 hours before serving? |
| ⑲ | In group lunch facilities, lunch boxes, caterers, etc., do they store food for inspection? |
| ⑳ | Is temperature control during cleaning and transportation of delivery vehicles in-house appropriate? |
| 2. | Manufacturing |
| ① | Are proper weighing and labeling used when using additives? |
| ② | In shipping / selling the product, have you checked the description of required items? |
| ③ | Are measures to prevent shipment or sale of products that are no longer ingestible due to problems with hygiene management? |
| ④ | Are there any unsanitary handling such as placing raw materials, food, utensils, etc. directly on the floor? |
| ⑤ | For machines with automatic control, is the operation status always checked? |
| ⑥ | Are tanks and pipes regularly checked for pinholes and cracks? |
| ⑦ | Has the cooking machine been disassembled, cleaned and disinfected after work? |
| ⑧ | Products are subject to voluntary self-inspection and the results are stored for one year. |
| 3. | Sales |
| ① | Are you first-in / first-out of food? |
| ② | Is the product stored in direct sunlight or in a location with a high temperature? |
| ③ | Is there food above the load line of the refrigerated showcase? |
| ④ | Are refrigerated foods sold at room temperature? |
| ⑤ | Checking the display such as the expiration date display |
| ⑥ | Is the inside of the refrigerated (frozen) showcase clean? |
|
| It is thought that there are cases where the number of characters in the inspection item is too large to fill in the inspection item column of the food hygiene self-management inspection table. In that case, please fill in the item number or shorten the number of characters. |
