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F&B Mfg. L3

L3: General Hygiene Management

TermDefinition
いっぱんえいせいかんり いっぱんえいせいかんり GENERAL HYGIENE MANAGEMENT
きょうつう きょうつう
じゅうよう じゅうよう IMPORTANT
しせつ しせつ FACILITIES
せつび せつび EQUIPMENT
きぐ きぐ TOOLS
S1: せいり S1: せいり ひつようなものはほかんして、ふようなものはすてます SORTING
S2: せいとん S2: せいとん SETTING IN ORDER
S3: せいそう S3: せいそう あらったり、みがいった CLEANING, SHINING
S4: せいけつ S4: せいけつ せいり、せいとん、せいそう STANDARDIZING
S5: しゅうかんづけ / しつけ S5: しゅうかんづけ / しつけ SUSTAINING, SELF DISCIPLINE
なまえやすうりょう なまえやすうりょう NAME & QUANTITY
じゅんじょ じゅんじょ ORDER / SEQUENCE
ひょうじ ひょうじ DISPLAY / INDICATION
とりだす とりだす TO TAKE OUT
とりのぞく とりのぞく TO REMOVE
びょうげんせいびせいぶつ びょうげんせいびせいぶつ PATHOGENIC MICROORGANISM
みため みため APPEARANCE
しぜん しぜん NATURAL
ふやさない ふやさない DO NOT INCREASE
きがいよういん きがいよういん HAZARD FACTOR
ふくまれない ふくまれない NOT TO INCLUDE
しょくひんにこんにゅうさせない しょくひんにこんにゅうさせない DO NOT MIX W/ FOOD
きんぞくへん きんぞくへん METAL PIECE
やくざい やくざい CHEMICAL
こうさおせん こうさおせん CROSS CONTAMINATION
ぼうしずる ぼうしずる TO PREVENT
せいけつ せいけつ CLEANLINESS
せいけつさぎょうくいき せいけつさぎょうくいき CLEAN WORK AREA
じゅんせいけつさぎょうくいき じゅんせいけつさぎょうくいき SEMI-CLEAN WORK AREA
おせんさぎょうくいき おせんさぎょうくいき CONTAMINATED WORK AREA
くぶんえいせいかんり (ゾーニング) くぶんえいせいかんり (ゾーニング) CLASSIFICATION HYGIENE MANAGEMENT (ZONING)
とりあつかう とりあつかう TO HANDLE
そうざいせいぞうぎょう そうざいせいぞうぎょう FOOD MANUFACTURING INDUSTRY
トッピング トッピング TOPPING
もりつけ もりつけ PLATING
ほうそう ほうそう PACKING
おこなう おこなう TO PERFORM
かねつちょうり かねつちょうり COOKING WITH HEAT
したしょり したしょり PREPERATION
うけいれ うけいれ RECEIVING
くいき くいき AREA
もちこまれ もちこまれ TO BRING
あつかう あつかう TO HANDLE
しゅっか しゅっか TO DELIVER
せいそう せいそう CLEANING
せんじょう せんじょう WASHING
Created by: 0xchiko
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