At our ham workshop, we thoroughly manage hygiene even before entering the premises in order to deliver safe and secure products.
When changing clothes, I check in front of a full-length mirror to make sure that I am properly wearing my electrostatic cap, hat, uniform, and mask. After passing through the air shower, I use a lint roller in front of the full-length mirror again to check for any dust or hair. After that, I wash my hands thoroughly with a hand brush before entering the room.

And once inside the facility, "temperature control" is crucial. We check and record the temperature at each stage of the process, including the temperature of the raw meat storage area, the temperature during heating, the temperature after heating, the temperature of the cooling area after heating, the temperature of the product storage area, and the temperature of the freezer, and manage it to maintain appropriate conditions.

We also keep records to ensure that daily health checks, handwashing, personal grooming, and equipment cleaning are being carried out properly.
We strive to create products that you can enjoy with peace of mind by performing small checks every day.

Tategamori Ham Workshop, Kazunori Haga