| Prerequisite program management | Workplace management | Are facilities installed in the workplace to prevent the entry and breeding of harmful organisms, and is an insect- and rodent-control plan established and implemented? (Including the inspection cycle of related equipment, the type of pesticide used and the installation location) | 1 | 473 |
| Inspection management | Are measuring instruments regularly inspected and calibrated, and are the records maintained? | 2 | 418 |
| Storage and transportation management | Upon receipt of raw meat, are test certificates verified in accordance with the firm's own receiving standards, are only raw and subsidiary materials meeting the specifications purchased, and are receiving records prepared? (1) Whether the raw meat was produced in a HACCP-certified workplace; (2) Core temperature of the raw meat: chilled −2 to 5°C or below, frozen −18°C or below; (3) Records of appropriate vehicle temperature; (4) Sensory inspection (foreign matter, off-odor, color, etc.); (5) Verification of test certificates or in-house testing; (6) Verification of the use-by date | 3 | 334 |
| Sanitation management | Are the cleaning, washing and disinfection procedures for work rooms, manufacturing facilities and equipment specifically defined and implemented? (Cleaning locations and cleaning/washing/disinfection cycles; cleaning methods and the detergents, disinfectants and tools used; methods for evaluating cleaning/washing/disinfection status; disinfectant, inspection frequency and inspection method for disinfection baths; other necessary matters) | 4 | 329 |
| Manufacturing facility management | Are the manufacturing facilities and equipment regularly inspected, managed so as not to hinder operations and kept clean, and are inspection and maintenance records maintained? | 5 | 302 |
| HACCP management | HACCP system verification | Is verification of the HACCP plan conducted regularly? | 1 | 489 |
| Determination of CCPs and establishment of critical limits | Are the critical limits for each CCP appropriately established? | 2 | 460 |
| Hazard analysis | Are all hazards that may arise from raw materials (including subsidiary materials), processes and distribution stages appropriately analyzed, and are the HACCP control measures recorded for each hazard? | 3 | 360 |
| CCP monitoring and corrective actions | Is monitoring appropriately conducted at each CCP? | 4 | 359 |
| Product description and process/facility layout diagram | Is a process flow diagram prepared, and does it correspond to the actual site? | 5 | 260 |