Study on Risk Prevention of Food Plant Buildings and Facilities in Japan 

Toyo University, Japan 

Abstract: The objective of this study is to review crucial points for risk prevention of buildings and facilities of Japanese food plants where the system of Hazard Analysis and Critical Control Point (HACCP) is applied to the hygiene management. For this purpose, the author investigated several food plants which exercised hygiene management on the basis of the HACCP system, by arranging interviews with relevant industries and inspecting their production manuals. In this paper, the HACCP system practiced in food plants is discussed and the investigation carried out for this study is outlined, where three food plants including a soy sauce manufacturer are picked up to examine their flow planning of such elements as raw materials/packaging materials, waste materials, wastewater, people and air.