Hello! This is Okuzawa from the manufacturing and sales department.

It's getting warmer and the rainy season is just around the corner. Today, I would like to talk about the hygiene precautions that our meat team takes.

The first is temperature control and wall checks. When the temperature inside the building rises, condensation occurs, which becomes a breeding ground for bacteria and mold. To prevent this, we turn on the air conditioner and check the walls inside the building to ensure thorough hygiene management.

The second is to eliminate condensation and puddles. If the door is opened and closed frequently, condensation will occur due to the difference in room temperature. Therefore, we do not open and close the door unnecessarily. We also make sure to remove water droplets from work tables and handles, and puddles on the floor with towels and wipers.

The third is sterilization of tools and hygiene management of workers. We set a timer and disinfect our hands, knives, and slicer handles with alcohol every 20 minutes. We also change our gloves frequently to work more hygienically. After cleaning, we soak cleaning tools such as sponges and brushes in a special disinfectant to prevent the growth of bacteria.

These things are done every day, not just during the rainy season. Thorough hygiene management, which we do every day, is the basis for producing safe and secure products. We will continue to manufacture our products with this hygiene management without missing a single day!