In order to evaluate the hygiene management status of facilities, the Evaluation Record independently developed by the Hokkaido government has formulated more than 100 evaluation items including basic measures, general hygiene management (facility, operations management, and Operation Procedure), HACCP-related measures, etc.
The system scores specific production lines and evaluates the hygiene management status of the facility in 8 stages based on the evaluation results. Through the Evaluation Record, you can objectively grasp the work related to the hygiene management of the facility, and you can clearly know the areas that need improvement, so as to strengthen the work.
When the evaluation stage is 7 and above, it can be proved that the company has passed the expert review of the Hokkaido HACCP Certification Review Committee and obtained the certification. In addition to issuing Certificate to certified facilities, companies can also mark Certification Mark on their products.
In the Production and Processing Chapter, 47 optional items are provided for facilities with export operations.
A Japanese-English bilingual certificate can be issued if a score of 80% or more is obtained in the optional evaluation items related to the export business.
The Evaluation Record includes the Production and Processing Chapter for food factories, the Back-office Chapter for facilities with back-office departments such as supermarkets, and the Large-scale Cooking Chapter for food service facilities and large restaurants. These types correspond to all formats of facilities. Please refer to each Evaluation Record for specific evaluation items, and Completion Method for the scoring method.
Production and processing Evaluation Record
A Japanese-English bilingual certificate can be issued if a score of 80% or more is obtained in the optional evaluation items related to the export business.
