Specified Skilled Worker(ⅰ)
Study Materials for Skills Assessment
Test for Food Service Industry“Hygiene Controls”
Version 1 (2021 April 15 revision)

Provisional Translation (English)

Japan Foodservice Association

<Introduction to the translated version>

These "Study Materials for Skills Assessment Test For Food Service Industry" introduce the basic
knowledge and skills required to work in the restaurant sector. under the requirements of Specified Skilled
Worker(ⅰ). Furthermore, the Japanese vocabulary used in the original materials constitutes a basic
requirement to be able to work in the restaurant sector in JapanThe skills assessment test required to obtain a status of residence for Specified Skilled Worker(ⅰ),
consists of three subjects.
Hygiene Control Related Matters“Hygiene Controls”

Matters Predominantly Related to Preparation Tasks“Preparation of Food and Drink”

Matters Predominantly Related to Customer Service Operations“Customer Service”

The Study Materials are similarly made up of these three subjects.

This material introduces “Hygiene Controls” which are matters predominantly related to the hygiene
controls deemed necessary to work in food service industry. The material introduces the basic knowledgeetc., needed for the tasks; however, some content may differ from the rules etc., applicable in the actual
place you work. This is because, while the basic concepts are the same, the way they are carried out may
differ depending on the place you work. In this case, please observe the rules that apply in your workplace.

Table of Contents
Ⅰ. Knowledge of basic hygiene controls
1. Basic knowledge of food poisoning
2. The 3 principles for food poisoning prevention
3. Typical bacteria and viruses that cause food poisoning

Ⅱ. Knowledge of good hygiene practice
1. Delivery check2. Check storage temperature (Refrigerator/Freezer)
3. Prevent cross contamination
4. Cleaning and disinfection of utensils
5. Cleaning and disinfection of toilets
6. Personal hygiene
7. Enforce handwashing
8. Cleaning controls (for the kitchen) and waste disposal

Ⅲ. Knowledge of HACCP based food hyginene system(critical control points)
1. What are “HACCP based food hygiene system”?
2. Critical control points
3. Group 1: How to control “refrigerated foods”
4. Group 2: How to control “cook and serve hot”
5. Group 3: How to control “foods that go through heating,refrigeration,and then reheating”
6. Other critical control points
7. Keeping a record of hygiene controls

Ⅳ. References

Ⅰ. Knowledge of basic hygiene controls1. Basic knowledge of food poisoning(1) Main causes of outbreaks of food poisoning in restaurants
A lot of food poisoning occurs for the following reasons due to a lack of hygiene controls.
(A) Hygiene controls for the employees who prepare food are not observed - examples beingpoor physical health and lack of adequate hand washing etc.
(B) Raw ingredients are delivered by suppliers who do not implement adequate hygiene controls.
(C) Food is not heated through thoroughly.
(D) The temperature of food is not controlled properly etc.
Factors such as these cause bacteria and viruses to come into contact with food, causing healthproblems such as vomiting and diarrhea for consumers. In addition, poor hygiene controls can allow
other undesirable matter to get into food, apart from bacteria and viruses. For example detergents,
insecticides, glass and shards of metal etc.

(2) Categories of food poisoning
Food poisoning falls into the following categories. To help prevent food poisoning, the measurestaken need to be tailored to the characteristics of the relevant category. And with 90%+ of all foodpoisoning being caused by bacteria and viruses, it is vital to understand the countermeasures forthese categories.
Category

Key causative agents

Key countermeasures

Bacterial food poisoning Enterohemorrhagic E. coli (O157 etc.)

Viral food poisoning

Do not contaminate food withpathogenic microbes

Salmonella genua

Prevent the growth of pathogenic
microbes

Staphylococcus etc.

Kill pathogenic microbes

Norovirus

Do not contaminate food with thevirus

Hepatitis E virus etc

Kill the virus
Do not import the virus
Do not spread the virus
Chemical food poisoning Detergents, insecticides, pesticides etc. Do not contaminate food withchemical substances
Parasitic food poisoning Anisakis, round worm etc.

Do not contaminate food withparasites
Kill the parasites

12. The 3 principles for food poisoning prevention
Food poisoning occurs when we eat food that is contaminated with bacteria and viruses that areharmful to humans (hereinafter “harmful bacteria and viruses” etc.). To prevent bacterial foodpoisoning, the 3 principles shown below are important.

(1) Do not contaminate food with pathogenic microbes
There are a wide variety of bacteria on your hands.
Make sure you always wash your hands in the following situations so that you do not contaminate
food with harmful bacteria and viruses.
(A) Before you start preparing food(B) Before and after handling raw meat and fish, and eggs etc.
(C) After going to the toilet or wiping you nose etc., while you are preparing food

There is also a lot of harmful bacteria on chopping boards and knives that have been used to cut raw
meat and fish. Therefore you should use chopping boards and knives for this kind of food that are
separate from those used for food that is not cooked. If you do use the same chopping boards andknives, make sure you wash and disinfect them properly each time you use them.

(2) Prevent the growth of pathogenic microbes
The higher the temperature and the humidity, themore many bacteria increase. At 10℃ and below,
the increase is gradual. At -15℃ and below, there
is no increase. Therefore it is important to store
food at 10℃ or below. However, even at 10℃ or
below there is still a gradual increase in bacteria,
so it is important to use food within the specified
expiry date.

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(3) Kill pathogenic microbes
Most harmful bacteria and viruses can be killed off by cooking (applying heat). Since raw meat, fishand vegetables may contain harmful bacteria, you can eat them if you cook them first. For bivalves(seafood) and meat in particular, it is important to heat the core up to 75℃ and cook for at least one
minute at that temperature. Foods that are not cooked with heat (such as salads etc.) should besterilized as required (to kill off any bacteria).

3. Typical bacteria and viruses that cause food poisoning(1) Enterohemorrhagic E. coli (O157, O111 etc.)
This is one of the E.coli pathogens found in the intestines ofcows and pigs. It is very poisonous and causes abdominal
pain, watery diarrhea, and diarrhea with bleeding. It is inmeat like beef and pork etc., and you get food poisoning
from it if you eat raw meat. You can also get food poisoning
if food is under-cooked.

(2) Campylobacter
This bacteria is found in the intestines of cows, pigs and chickens
etc. You get food poisoning from it if you eat raw meat that
contains this bacteria. You can also get food poisoning if food isunder-cooked.

(3) Salmonella genus
This bacteria is found in the intestines of cows, pigs andchickens etc. It can also be present in chicken eggs. You
can also get food poisoning if you eat raw, or undercooked,
meat that contains the bacteria.

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画像出典元
東京都健康安全研究センターHPアーカイブセンター

(4) Bacillus Cereus
This bacteria is widely found in the natural world, in rivers
and in the earth etc. The main sources of contamination arefoods that tend to have soil attached such as grains(including rices), beans, and spices etc. If hygiene controls
are not properly enforced, you may get cases of foodpoisoning from fried rice (chahan ) or spaghetti etc.

(5) Staphylococcus aureus
This bacteria is found in humans’ skin, throats and open
wounds. The risk of contaminating food is particularly high if
the people preparing food have any cuts on their hands or
fingers.

(6) Clostridium perfringens
This is a wide-spread bacteria that lives in the intestines ofhumans and animals, as well as in the soil.
Characteristically it creates spores in places with no oxygen.
Foods that can cause this type of food poisoning are curries
and stews.
It is important to rapidly cool down food that has beencooked with heat.

(7) Vibrio parahaemolyticus
This bacteria lives in sea water and sea silt. The bacteria
becomes active when the temperature of sea water rises inthe summer and it contaminates seafood. You get foodpoisoning if you eat raw fish that contains this bacteria. It is
important to wash seafood in fresh water, or cook it.

(8) Norovirus
You will get food poisoning from bivalves (seafood)contaminated with the norovirus if you eat it them without
cooking them enough. Norovirus is also contained in fecesand vomit, so it is important to wash your hands after goingto the toilet.

4Ⅱ． Knowledge of good hygiene practice1. Delivery cheak
There may be harmful bacteria etc., growing in the following types of food supplies.
(A) Foods that are rotten(B) Foods with broken packaging(C) Foods past their expiry date(D) Foods that have not been kept properly
Therefore, you should make proper checks when taking delivery of food supplies using the procedures
listed below.

(1) When the food supplies arrive, check that the products and amounts delivered are the same as
those ordered.

(2) Then check the appearance, smell, condition of the packaging and the labels (for expiry date, “bestbefore” date, and storage method) etc.

(3) If possible check the temperature of refrigerated/frozen products (using an infrared thermometerfor example). And only leave refrigerated/frozen products at room temperature for as short a time as
possible.

(4) If you discover any problems, you should send the products back using the specified returns
method.

(5) These details should be recorded in a diary.

* Histamine
Red fish (and products made from it) that has lost its freshness may contain a compound called“histamine.” Eating food that contains histamine can cause food poisoning that leads to an allergic
reaction. Histamine increases if food is badly preserved, so it is important to get delivered products
straight into the fridge or freezer.

52. Check storage temperature (Refrigerator/Freezer)
Controlling the temperature of food supplies and food is important. Harmful bacteria can grow if thetemperature in fridges/freezers is not properly controlled. The quality of food supplies and food may
also suffer. Therefore, you should make proper checks on the temperature in fridges/freezers using
the procedures listed below.

(1) Check the thermometer that shows the temperature inside thefridge/freezer. If there is no internal thermometer, be sure to
install one. Thermometers that allow you to see the temperaturefrom the outside are convenient. And decide in advance what the
optimum control temperature should be for the fridges/freezers
respectively.
E.G.) Fridges should be no more than 10℃; and freezers
should be at －15℃ or cooler.

(2) Always check temperatures daily and decide beforehand when they will be checked (E.G. Before
work begins.) Also check the dates of stored food supplies and food (expiry dates and “best before”
dates). And use up the food supplies and food in storage before these dates.

(3) If you discover any problems, you should respond in the prescribed manner.
E.G.) report to the person in charge etc.

(4) These details should be recorded in a diary.

63. Prevent cross contamination
Cross contamination means that the bacteria on raw meat and seafood etc comes into contact withother raw ingredients and foods. Cross contamination may occur while raw ingredients and food arebeing stored, or prepared. Therefore, the following precautions should be taken.

(1) Raw ingredients, such as raw meat and fish, should beplaced in lidded containers. And they should be stored on
the bottom shelf of the fridge (to ensure that any liquidleaking from the raw meat and fish does not fall onto any
other ingredients below). Within the fridge, you should havededicated spaces for storing different types of raw
ingredients and foods. You should also have dedicatedkitchen utensils (such as chopping boards and knives etc.)
for different types of ingredient like meat and fish etc; andthe utensils should be thoroughly washed and disinfected
after use.

(2) Storage conditions within the fridge should be regularly checked, to a predetermined schedule.
Likewise, the way that kitchen utensils are used and cleaned should also be regularly checked.

(3) If you discover any problems, you should respond in the prescribed manner.
E.G.) If chopping boards or knives are dirty, you should wash them again and disinfect them.

(4) These details should be recorded in a diary.

74. Cleaning and disinfection of utensils
If kitchen utensils etc. are left dirty, this can contaminate other raw ingredients and foods and spreadbacteria. Therefore, the following precautions should be taken.

(1) Kitchen utensils should be separated by use - for example those used for meat, or those used forfish etc. And as soon as they have been used, they should be thoroughly washed and disinfected as
per the procedures in point (5) below.

(2) The washing of kitchen utensils should be checked at prescribed frequencies.
(3) If you discover any problems, you should respond in the prescribed manner.
E.G.) If you find something has been left dirty, you should rewash and disinfect the item before
using it etc.
(4) These details should be recorded in a diary.
(5) Washing procedures
・ Chopping boards, knives, spatulas etc.
(A) Rinse with tap water to remove visible dirt.
(B) Apply detergent to a scrub-sponge, lather it up and wash the item well.
(C) Rinse well with tap water to remove the detergent.
(D) Disinfect using boiling water, chlorinated disinfectant, or a 70% alcohol solution.
(E) Dry properly and store in a clean place.

・ Cloths & towels etc.
(A) Rinse with tap water.
(B) Apply detergent, lather it up and wash the item well.
(C) Rinse well with tap water to remove the detergent.
(D) If possible place in boiling water and boil for atleast 5 minutes to disinfect the item, or
alternatively use a chlorinated disinfectant.
(E) Dry and store in a clean place.

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* Controls on detergents/disinfectants used in the kitchen
Detergents/disinfectants used in the kitchen need to be strictly controlled. If proper controls are not inplace, there is a risk that detergents/disinfectants will mistakenly end up being used in food. If you
transfer detergents/disinfectants into other containers, you should use specially-designatedcontainers. And they should be clearly labeled to show the contents. Detergents/disinfectants should
be stored in a prescribed place, with controls to ensure they are not mistakenly used in food.

5. Cleaning and disinfection of toilets
Toilets harbor a variety of harmful bacteria and viruses. And these bacteria and viruses cancontaminate the hands of anyone who uses the toilets. Therefore, the following precautions should betaken.

(1) Toilets should be cleaned and disinfected as per the procedures in point (4) below. And checks
should be made to ensure that they have been properly cleaned and disinfected.

(2) If you discover any problems, you should respond in the prescribed manner.
E.G.) If the toilets are dirty you should re-clean and disinfect them etc.

(3) These details should be recorded in a diary.

(4) Cleaning procedures(A) Put on different clothes, shoes and rubber gloves to those you wear when preparing food.
(B) Use specific detergent, brushes and sponges that are for the toilet.
(C) Wipe the flush handles, door knobs and any other spots users are likely to touch with theirhands using a chlorine based disinfectant.
(D) Clean the hand-washing facilities.
(E) Use a dedicated detergent and a brush to clean the toilet bowl. Then rinse it with runningwater.
(F) Use a dedicated detergent and a brush to clean the floor. Then rinse it with running water.
(G) Clean and dry the implements you have used before storing them.
(H) Wash your hands thoroughly once you have finished.

9* Norovirus
Toilets may harbor the norovirus which is harmful to humans, or similar viruses or bacteria. The
norovirus can contaminate the toilet seat, flush handle, hand rails and door knobs etc. So it isimportant to make sure these areas are properly washed and disinfected when you are cleaning thetoilets.

6. Personal hygiene
If the following, or similar, cases apply to an employee, he/she may end up contaminating food withbacteria and viruses, or foreign substances that are harmful to humans.
(A) An employee has diarrhea(B) An employee has cuts on his/her hands or fingers(C) An employee is wearing dirty work clothes(D) An employee is wearing jewelry (a wrist watch, necklace, ring, pierced earrings etc.) at work

Therefore, the following precautions should be taken.

(1) The checks listed in points (2)-(6) below should be carried out regularly (at a prescribedfrequency).
(2) Check that no employee has vomiting or diarrhea. If anyone has these symptoms, he/she should
not work and should be sent to the hospital for a check-up. If an employee has food poisoning,he/she should not work until the symptoms have cleared.

(3) Check that employees have no cuts on their hands and fingers. If there are any, apply a bandage
and then wear gloves. Also, make sure that hands are washed hygienically, even when disposable
gloves are worn.

(4) Check that employees are wearing clean clothes when handling food.

(5) Check that employees keep their hair clean and tied back if necessary.

10(6) Check that employees are not wearing jewelry like wrist watches, necklaces, rings, or pierced
earrings etc.

(7) These details should be recorded in a diary.

* Food poisoning caused by employees
There have been many cases of norovirus food poisoning in recent years. It is said that employees
are responsible causing 80% of these outbreaks. Do not prepare food if you are displaying any
symptoms such as diarrhea etc. Also be aware that in some cases you can be infected with the
norovirus, with no visible symptoms, such as diarrhea etc. Therefore it is important that employees
always wash their hands and take care of their health.

7. Enforce handwashing
Hands can be contaminated with harmful bacteria and viruses that are invisible. And the bacteria andviruses on hands can be transferred to food. Hand-washing is not just a matter of removing visible dirt
- it also needs to remove bacteria and viruses. Therefore, the following procedures should be
followed.

(1) Checks should be made to ensure hands are regularly being washed using sanitary techniques, atprescribed frequencies, as described in point (4) below.

(2) If you discover any problems, you should respond in the prescribed manner.
E.G.) If an employee is not washing his/her hands as often as prescribed, make them do so
immediately, etc.

(3) These details should be recorded in a diary.

(4) Handwashing procedure(A) Wash hands under running water(B) Apply liquid soap to hands

11(C) Wash the palms of the hands and the pads of the fingers(D) Wash the back of hands and fingers.
(E) Wash betweem fingers (the inner sides and around the base)(F) Wash thumbs and the pads around the base(G) Wash the fingertips(H) Wash the wrists(I) Thoroughly rinse off the liquid soap with running water(J) Wipe and dry hands(H) Sterilize with alcohol

Washing hands twice is very effective (repeat steps (B)-(I) above)* Reference 1 provides an illustration that explains how to wash your hands.

8. Cleaning controls (for the kitchen) and waste disposal(1) The “5S” saying
This is a slogan used to help keep the work place in a good condition. It is called “5S” because when
the five Japanese terms are written in roman letters, each of the terms begins with the letter “S”. “5S”
is a slogan used in places where food is handled, such as restaurants and food processing plants, inorder to manage the environment on the premises.
(A) SEIRI (meaning “to organize”)
Separate things into those that are necessary and those thatare not necessary, and dispose of the unnecessary.
(B) SEITON (meaning “to arrange neatly”)
Decide where things should go, and be sure to return themto their original place after you have used them.
(C) SEISOU (meaning “to clean up”)
The fundamental premise of hygiene. Always keep thepremises clean with no rubbish or dirt.

12(D) SEIKETSU (meaning “to be clean, or sanitary”)
If you ensure that the previous “3Ss” are carried out properly (i.e., you organize, arrange andclean up your premises) then your premises will be clean (seiketsu ).
(E) SYUKAN (meaning “good habits”)
This means to keep, or teach good habits, by always correctly carrying out established practices.

If you use the “5S” slogan, your work place will be clean. These are also very effective practices forpreventing food poisoning, the intrusion of foreign substances and work-place disasters in restaurants.

(2) Scheduled cleaning
Cleaning is important. But it is not possible to do all the cleaning while you are doing your every day
work. So decide what needs cleaning and set up a cleaning schedule. E.G. Decide what needs to becleaned every day, once a week, or once a month.
<Example of a cleaning schedule>(A) Daily cleaning (to be done every day)Hand-washing stations, sinks, work surfaces, the areas around cooking ranges, floors (to be
swept), drains etc.

(B) Regular cleaning (to be done once a week)
Insides of fridges/freezer, insides of ducts, floors (to be swept with a stiff deck brush), grease
traps etc.
(C) Regular cleaning (to be done once a month)
Walls, lights, places that are not normally cleaned etc.

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(3) Waste disposal
Kitchen waste (garbage) needs to be sorted. Left-over food (food scraps and food waste) will growbacteria if it is not properly handled. It can also attract insects and mice etc. Therefore it is importantthat the following controls are properly implemented.

(A) Left-over food (food scraps and food waste)
Food scraps and food waste should be placed in a dedicated container with a lid. And kept in anarea where it is not going to affect work. Note that the handling of puffer fish (fugu ) is subject toregulation; and it is a statutory obligation that any associated waste be kept in a locked container.
(B) Other garbage
Garbage needs to be sorted. For example into burnable garbage, non-burnable garbage,
plastics, bottles, cans and waste oil etc. The store’s local authority, or similar, will decide therules for the respective categories. You should sort the garbage and dispose of it in accordancewith those rules.

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Ⅲ． Knowledge of HACCP based foodhygiene system(Critical control points)

1. What are “HACCP based food hygiene system”?
HACCP is an abbreviation for “Hazard Analysis and Critical Control Point.”

Specifically it is a method of hygiene control to check the safety of key processes from the arrival of
raw ingredients through to food production. A wide variety of foods (dishes) are made in restaurants;
so we divide them into the following food (dish) groups.
(A) Group 1: "refrigerated foods”(B) Group 2: “cook and serve hot”(C) Group 3: “foods that go through heating,refrigeration,and then reheating”
We find and manage the danger points (critical control points) for the respective work processes ineach of these three groups. This method of hygiene control is known as “HACCP based food hygiene
system.”Type

Example menuGroup 1

Sashimi, cold tofu, fresh vegetable salad etc.

“Refrigerated foods”(Serve chilled without heat treatment)Group 2

Steak, grilled fish, grilled chicken, hamburgers,“Cook and serve hot”

tempura, fried chicken, rice etc.

(Refrigerated foods served hot after cooking)(Foods stored at high temperatures after cooking)Group 3Curry, soup, sauce, soy/mirin based sauce (tare),“Foods that go through heating,refrigeration,andthen reheating”

potato salad etc.

* Reference 2 provides illustrations that describe dishes (foods) separated into these groups.

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2. Critical control points
If food is left in the temperature range 10℃-60℃ (the “danger zone”), the bacteria in it will quickly
multiply. But bacteria will not grow enough to pose a threat to humans if it only left for a short time,even in the danger zone. Steps need to be taken, such as rapidly cooling down any food that is in thedanger zone.

These kind of points, where harmful bacteria could multiply if controls are not implemented, are known
as “critical control points.” These critical control points are controlled on the basis of temperature andtime. And the dishes (foods) in the three separate groups each have different critical control points.
Consequently, you need to control the respective times and temperatures as applicable.

Danger zone for temperatures and patterns of food transition

Temperature
dangerzone

Group 1

Sashimi, cold tofu, fresh
vegetable salad etc.

Non-cooked

Cooked &immediately

Group 1

Group 2

Cooked,Group 3

Group 3

Group 2

Steak, grilled fish, grilled
chicken,hamburgers,
tempura,fried chicken,
rice etc.

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Curry, soup, sauce, soy/mirin
based sauce (tare),potato
salad etc.

3. Group 1: How to control “refrigerated foods”

Let’s look at examples of how to control “refrigerated foods”.(Group 1)
Type

Example menu

Control methods (typical examples)Group 1

Sashimi, cold tofu,

・ Serve as soon as they are taken outof the fridge“Refrigerated foods”(Serve chilled without heat treatment)

fresh vegetable salad etc.・ Control the temperature of the fridgeetc.

(I) Specific control methods(E.G.) Fresh vegetable salad(A) Wash the vegetables thoroughly before arranging them on a dish and serving.
(B) If you are not going to serve them immediately, then keep the washed vegetables in thefridge. Then, just before you serve them, take the washed vegetables out of the fridge, arrange
them on a dish and serve them.

(II) Key points(A) Foods that are not heated do not go through any cooking (heating) process to kill off harmful
bacteria. And sometimes there can be bacteria etc., in the raw ingredients. Therefore you need
to wash the raw ingredients thoroughly to reduce the amount of bacteria etc. And also keep theraw ingredients in a fridge (at low temperature) to ensure that any remaining bacteria does not
grow.

(B) It is important to keep the food at 10℃ or below if it is going to take longer than 30 minutes toserve it.

Example of refrigerated foods

Cold Tofu

Sashimi17

4. Group 2: How to control “cook and serve hot”

Let’s look at examples of how to control “cook and serve hot”(Group 2)
Type

Example menu

Control methods (typical examples)Group 2

Steak, grilled fish,・ Strength of the heat

“Cook and serve hot”

grilled chicken,

・ Appearance(Refrigerated foods served hot after
cooking)

hamburgers,

・Color of the meat juices

tempura, fried chicken,

・Cooked texture (elasticity)(Foods stored at high temperatures
after cooking)cooked rice etc.

・Core temperature etc.

(1) Specific control methods(A) Check that the core of the food is properly cooked. For example, make sure that you know inadvance how long the food should be cooked for and at what heat, how it should look (its shapeand color), and what color the core should be etc. Then in your everyday cooking, check theappearance etc., to make sure it is cooked enough.
(B) There is no need to make a note each time you cook something, but you should keep arecord on the result of cooking at the end of the day. Also be sure to record the details of any
problems in the diary.

(2) Key points(A) Check the internal temperature of the food(the temperature measured at the core of the food)at regular intervals. It is important to check that food is cooked at a high enough temperature tokill off any harmful bacteria etc. For example, check this if you have prepared a new dish.

(B) Meat such as beef, pork and chicken can contain harmful bacteria. So make sure it iscooked properly.
(C) Be careful not to contaminate food (via secondary contamination)
once it is cooked by serving it with dirty hands, or utensils (includingtableware).
(D) Harmful bacteria in meat etc., can be killed by ensuring that the
food is cooked at an internal temperature of 75℃ for at least one
minute.

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Example of cook and serve hot

Grilled fish

Grilled chicken

Fried chicken

Hamburgers

5. Group 3: How to control “Foods that go through heating,refrigeration,and then reheating”

Let’s look at examples of how to control “Foods that go through heating,refrigeration,and then reheating”.(Group 3)
Type

Example menu

Control methods (typical examples)Group 3Curry, soup,・ Cool the food immediately after it has
been cooked"Foods that go throughsauce, soy/mirin basedheating,refrigeration,and then reheating"sauce (tare),potato
salad etc.

・ Bring to the boil (so the food isbubbling) when reheating・ Appearance
・ Core temperature etc.

Example of foods that are cooked, cooled down, then reheated

Curry

Potato Salad

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(1) Specific control methods(A) Check the cooking (heating) process as described for Group 2 above.
(B) When cooling food, try to avoid leaving it in the 10℃-60℃ danger zone as much as possible.
To do this, you will need to lower the food’s temperature straight after it has been cooked.

(C) For example, one way of rapidly lowering the food’s temperature is to divide it into small
containers and put it in the fridge. Or, if you have a chiller then use it straight after the food has
been cooked to bring the temperature down to 10℃ or below.

(2) Key points
When cooling food after it has been cooked, try to avoid leaving it in the 10℃-60℃ danger zone
as much as possible.

* Reference (cooling temperatures and timings)
American FDA standards state that
: food should be cooled to 21℃ or below within 2 hours, and then down to 5℃ or below
within the next four hours
The “Manual on Hygiene Controls in Large-scale Canteens” used in Japan’s office/school
canteens states that: processes should be in place to ensure that food is cooled to 20℃ or below within 30
minutes, and then down to 10℃ or below within the next hour.

206. Other critical control points
There may be harmful bacteria etc., in the following raw ingredient from the time they are delivered.
Therefore, the following precautions should be taken.

(1) Precautions against bacteria etc.
(A) Chicken eggs
Eggs need to be cooked with an internal temperature of 70℃ for at least one minute. Note that
this does not include eggs within their "best by" date for raw consumption that are to be
consumed quickly (assuming that they are not cracked and leaking etc.).
(B) Seafood
If seafood is to be eaten raw (as sashimi etc.) it should be washed thoroughly in fresh water (tapwater etc.). Also, remove anything that poses a risk of contamination.
(C) Cow’s liver and pig’s liver
Neither of these should be eaten raw. If eaten, they need to be cooked with an internal
temperature of 75℃ for at least one minute.

(2) Other(A) Foreign Objects
Hard foreign objects such as metal can injure anyone who eats them. And even if they don't
cause an injury, foreign objects in food can lead to a legal claim. It is always important to checkthat there are no foreign objects in raw materials and that none get into food while it is being
prepared. Furthermore, it is important to keep the kitchen tidy and well-organized to ensure thatno foreign objects get into the food.
<Types of Foreign Objects>
・ Hard foreign objects

Pieces of metal,： pieces of metal, bits of plastic, glass
shards and stones etc.

glass shards,
Stones・ Soft foreign objects：Hair, scraps of paper, bits of vinyl plastic, insects etc.

* Foreign objects that make customers feel ill (such as insects etc.) are also called“unpleasant foreign objects.”
21

(B) Anisakis (parasite)
Anisakis can infest seafood such as mackerel, sardines, skipjack tuna, salmon, squid, saury andjack mackerel. If anisakis-infested seafood is eaten, it results in food poisoning with severe
stomach ache. The following precautions should be taken to prevent anisakis food poisoning.
・ Select fresh fish and gut it immediately.

・ The anisakis parasite is big enough to be seen with naked eye. So, do a visual check tomake sure there are no anisakis parasites in the fish.
・Anisakis live in the internal organs. Do not serve internal fish organs raw.
・Freeze fish for at least 24 hours at －20℃ or below. Or cook for at least 1 minute at 60℃,
or at a temperature of 70℃ or above.

7. Keeping a record of hygiene controls
Keep a record of hygiene controls that have been checked. If you keep a record, then checks can be
carried out to ensure that hygiene controls are being properly conducted. It also has the following
benefits.

(1) It clarifies hygiene control points. And this helps to prevent food poisoning.
(2) It provides proof that hygiene controls were properly conducted if any problems arise.
(3) You can confidently tell your health center and your customers that your restaurant has proper
hygiene controls in place.
(4) You can see improvements to be made in work operations.

Reference 3 shows a typical format and the example entries used in a Hygiene Control Plan in the
average restaurant.
Reference 4 shows a typical format and the example entries used in a Hygiene Control Record in the
average restaurant.

22

Ⅳ. References

■ Reference 1: Sanitary hand-washing technique recommended by the Japan Food Hygiene
Association
Sanitary hand-washing technique recommended by the Japan Food Hygiene Association- Basic hand-washing procedures -Wash yourfingertips

Wash yourhands under
running waterTake thedetergent inyour hands

Wash yourwristsRinse off thedetergent withplenty ofrunning water

Wash your palms
and the front of
your fingers

Wash the back ofyour hands andthe back of your

Wash the skin in
between yourfingers (at the side)
and at the bottom(base)

Wipe your hands
dry(Do not use the towel forjoint purposes)

Disinfect with an
alcohol solution(put it directly onto thebase of the nails andaround the nails, then rub
it well into all of thefinger)

Wash yourthumbs and thebase of yourthumbsWashing your hands twice
produces the best results!
(repeat steps 2-9 above)
Wash twice to wash away any bacteria or viruses.

Source: Japan Food Hygiene Association's website

23

■ Reference 2: Examples of foods separated into groups
Group 1: “Foods that are not heated”
Group 2: “Foods that are heated”
Group 3: “Foods that are cooked, cooled down, then reheated”

In aJapanesemeal? Cooke rice

Group 2

If cooked rice is served
straight way it is Group 2

Dipping sauce for tempura(tentsuyu) Group 3

It is cooked and cooled before being served,
which makes it Group 3

Lettuce Group 1

Miso soupGroup 2The stock
Group 3The source
Group 2And inspicy tofu
(map tofu)

GingerGroup 1Fried chicken
Sashimi Group 1
Group 2
Savory egg Group 2custard (chawanmushi)
Lettuce Group 1

And insalad?

Mashed potato
Group 3And incurriedpork
cutlet?
Pork cutlet
Group 2Spring onions
Group 1
And inbuckwheat
noodles(soba)?

Noodles

Group 3

Boiled egg
Group 3
Dipping sauce
Group 3(tsuyu)Dried seaweed
Group 1

Horseradish Group 1(wasabi) & spring
onionsCurry roux
prepared theprevious day
Group 3

Pickled relish (fukujinzuke)
Group 1

Source: "Handbook on Food Hygiene Controls Incorporating HACCP Concepts (a guide for restaurants)"
published by the Ministry of Health, Labour and Welfare24

■ Reference 3: Hygiene Control Plans used in the average restaurant (an example of theformat and descriptions)
General hygiene control points (reference format)
General hygiene control points

(I)

When
Checks when
taking delivery of How
raw ingredients
Any problems
When

(II)

Checks oninternal
temperatures(infridges/freezers)
Prevention of
crosscontaminationand secondary
contamination

When(III)-1(III)-2

Before start of business / during work hours / after end of
business / other ()

Any problems
Before start of business / during work hours / after end of
business / other ()

How
Any problems

When
Cleaning,
disinfecting and How
sterilizing
cooking utensils
etc.
Any problems

Cleaning anddisinfecting
toilets

)

How

When
(III)-3

When raw ingredients are delivered / other (Time of delivery of raw ingredients / other ()

Before start of business / during work hours / after end of
business / other ()

How
Any problems
When

Employee health(IV)-1 management
Howetc.
Any problems

When(IV)-2

Implementationof hand-washing

Before start of business / during work hours / after end of
business / other ()

After going to the toilet, before entering the kitchen, before serving food, whenchanging work details, after handling raw meat or fish etc., after handling
cash, after cleaning up,other ()

How
Any problems

Source: "Handbook on Hygiene Controls Incorporating HACCP Concepts" published by the Japan Food Hygiene
Association

25

General hygiene control points (typical descriptions)
General hygiene control points
When
(I)

(II)

(III)-1(III)-2(III)-3

Checks when
taking delivery of How
raw ingredients

Checks oninternal
temperatures(infridges/freezers)

Prevention of
crosscontaminationand secondary
contamination(IV)-1

Implementationof hand-washing

Check the appearance, smell, condition of the packaging and the labels (forexpiry date and storage method)
Returns, exchanges

When

Before start of business / during work hours / after end of
business / other ()

How

Thermometer Checks on internal temperatures(10℃ or lower in fridges, -15℃ or lower in freezers)

Any problems

Check the cause of the abnormality, re-set the temperature setting/or request
a repair in the event of a break-down
Depending on the state of the ingredients either do not use them, or cookthem before serving.

When

Before start of business / during work hours / after end of
business / other ()

How

Check how things are stored in the fridge
Keep the use of utensils, such as chopping boards and knives etc, separate.
Make sure things are cleaned and sterilized after they have been used.

Any problems

Re-wash using detergent and sterilize
Before start of business / during work hours / after end of
business / other ()
Wash and sterilize kitchen utensils such as chopping boards and kitchen
knives etc., each time they are used.
Re-wash using detergent and sterilize

When

Before start of business / during work hours / after end of
business / other ()

How

Clean and disinfect the toilets
Pay particular attention to the toilet seat, flush handle and door knob etc.

Any problems

Re-wash using detergent and sterilize

When

Before start of business / during work hours / other (How

Check employees’ physical condition, whether there are any cuts on theirhands, and what they are wearing etc.

Any problems

Do not allow an employee to prepare food if he/she has any symptoms of an
upset stomach.
Put a bandage on any cuts and wear gloves if there are any cuts on hands.
Change any work clothes that are soiled

When

After going to the toilet, before entering the kitchen, before serving food, after
handling raw meat or fish etc., when changing work details, after handling
cash, after cleaning up,other ()

How

Wash hands according to the procedures

Any problems

Re-wash hands according to the procedures

Employee healthmanagement
etc.

(IV)-2)

Any problems

When
Cleaning,
disinfecting andsterilizing
Howcooking utensils
etc.
Any problems

Cleaning anddisinfecting
toilets

When raw ingredients are delivered / other ()

Source: "Handbook on Hygiene Controls Incorporating HACCP Concepts" published by the Japan Food Hygiene
Association

26

Critical control points (reference format)(V) Critical control points
Category

DishesChecking method

Non-cooked foods(Refrigerated
products that areserved cold)

Cooked foods(Refrigerated
products that areheated and served
hot)(Food that arecooked and thenkept at a hottemperature)

Foods that arecooked, cooled
down and thenreheated(Foods that arecooled after they
have been cooked)

Source: "Handbook on Hygiene Controls Incorporating HACCP Concepts" published by the Japan Food Hygiene
Association27

Critical control points (typical descriptions)(V) Critical control points
Category

Typical dishes

Non-cooked foods(Refrigerated
products that areserved cold)

Sashimi, cold tofu,

Serve as soon as they are taken out of the fridge

Cooked foods(Refrigerated
products thatare heated andserved hot)Hamburgers
Grilled fish
Fried chicken

Measure the temperature regularly and check how strong the heat is, thetemperature of the oil, cooking times, meat juices, and how the cooking islooking etc.

(Food that arecooked and thenkept at a hottemperature)Fried chicken,
cooked rice

Measure the temperature regularly

Foods that arecooked, cooled
down and thenreheated

Curry

Cool down quickly and make sure the food is reheated properly (always
measure the temperature)(Foods that arecooled after they
have been cooked)

Potato salad

Checking method

Source: "Handbook on Hygiene Controls Incorporating HACCP Concepts" published by the Japan Food Hygiene
Association

28

Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Day 1

Day 2

Day 3

Day 4

Day 5

Day 6

Day 7

Day 8

Day 9

29

Day 10Day 11

Day 12

Day 13

Day 14Day 15

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable(III)-1(III)-2
Prevention of crossCleaning, disinfecting
contamination andand sterilizing of cooking
secondary contaminationutensils etc.

Category(II)
Checks on internal
temperatures
fridges/freezers （℃）(I)
Checks when
taking delivery of
raw ingredients
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable

Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable

Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable(IV)-1(IV)-2
Employee healthmanagement etc. Implementation ofhand-washing

Good/Not
acceptable(III)-3
Cleaning anddisinfecting of
toilets

DailychecksSpecial notes

Checked by(name ofsupervisor)■ Reference 4: Hygiene Control Records used in the average restaurant (an example of theformat and descriptions)
Genera hygiene control record (reference format)

Source: "Handbook on Hygiene Controls Incorporating HACCP Concepts" published by the Japan Food Hygiene
Association

Good/Not acceptable
Good/Not acceptable

Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable
Good/Not acceptable

9, −2315, −23→ back to １０℃

４, -168, −18Good/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptable

Day 1

Day 2

Day 3

Day 4

Day 5

Day 6

Day 7

Day 8

Day 9

Day 10Day 11

Day 12

Day 13

Day 14Day 15

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

４, -16Good/
Not acceptable

Category

30
Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable

Good/Not acceptable(III)-2(III)-1
Cleaning, disinfecting
Prevention of crossand sterilizing of cooking
contamination andutensils etc.
secondary contamination(II)
Checks on internal
temperatures
fridges/freezers （℃）(I)
Checks when
taking delivery of
raw ingredientsGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptable(IV)-2(IV)-1
Employee health Implementation ofhand-washingmanagement etc.

Good/
Not acceptable(III)-3
Cleaning anddisinfecting of
toilets

Special notes

by Hanako- 20 minutes later it was no
more than 10℃

by Hanako hightemperature in the fridge wasby Hanako April 3 (11 a.m.) The

and didn't wash his/her hands

by Hanako April 2 (noon) A went to the toilet- it was replaced

by Hanako April 1 (a.m.) Bag of flour broken

DailychecksChecked by(name ofsupervisor)

General hygiene control record (typical descriptions)

Source: "Handbook on Hygiene Controls Incorporating HACCP Concepts" published by the Japan Food Hygiene
Association

Non-cooked foods

Cooked foods (Refrigerated

Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable
Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Day 8

Day 9

Day 10Day 11

Day 12

Day 13

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Day 6

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Day 5

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Day 4

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Day 3

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Day 2

Day 7

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable

Good/Not
acceptable(Food that are cooked and then Foods that are cooked, cooled (Foods that are cooled after
they have been cooked)
down and then reheatedkept at a hot temperature)

Good/Not
acceptable

served hot)

Day 1

Dishesserved cold)

Category (Refrigerated products that are products that are heated andDailychecksSpecial notes

Checked by(name ofsupervisor)

Critical control record (reference format)

Source: "Handbook on Hygiene Controls Incorporating HACCP Concepts" published by the Japan Food Hygiene
Association31Non-cooked foods

Cooked foods (Refrigerated

Good/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptableGood/
Not acceptable

Day 2

Day 3

Day 4

Day 5

Day 6

Day 7

Day 8

Day 9

Day 10Day 11

Day 12

Day 13

Potato salad

Curry

Good/
Not acceptable

Fried chicken
Cooked rice

(Food that are cooked and then Foods that are cooked, cooled (Foods that are cooled after
they have been cooked)
down and then reheatedkept at a hot temperature)Good/
Not acceptable

Hamburgers
Sashimi, cold tofu, Grilled fish
Fried chicken

served hot)

Day 1

Dishesserved cold)

Category (Refrigerated products that are products that are heated andDailychecks

4/1 There was a claim that the inside of ahamburger was red. When we asked B,
who cooked the hamburger, it turned outthat he/she was in a hurry and did not
check the temperature.
→ B was instructed to check thetemperature properly

Special notes

Checked by(name ofsupervisor)

Critical control record (typical descriptions)

Source: "Handbook on Hygiene Controls Incorporating HACCP Concepts" published by the Japan Food Hygiene
Association32

< Afterword >This material on "Hygiene Controls" refers to the "Handbook on HACCP Based Food Hygiene System(forsmall restaurant businesses)" published by the Japan Food Hygiene Association and have been created tobe easily understood by non-Japanese. In addition, the illustrations used in this material have been takenfrom the "Handbook on Food Hygiene Controls Incorporating HACCP Concepts (a guide for restaurants)"
published by the Ministry of Health, Labour and Welfare.

Restaurant companies, restaurant associations and contributors with an academic background have all
helped in creating this material on "Hygiene Controls", which have been put together by the Japan
Foodservice Association.
And once again we would like to offer our thanks to everyone who helped create the material.

March 2019Japan Foodservice Association

< Matters to Note >■ Copyright・ The copyright for “Study Materials for Skills Assessment Test for Food Service Industry" belongs to
the Japan Foodservice Association (hereinafter the “Association”).
When using these materials, it is the responsibility of the User to confirm any content copyrighted to athird party. Note that, any such content has been quoted or otherwise mentioned in the source withthe permission of the third party, to indicate or suggest (either directly or indirectly) that the third party
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