Hello everyone, I'm Iori Ishikawa, Deputy Chief of Meat in the Manufacturing and Sales Department.<\/p>\n\n\n\n
This time, we will introduce the hygiene management that all butcher staff in the manufacturing and sales department pay attention to.<\/p>\n\n\n\n
First of all, when it comes to hygiene management, we need to understand that there are invisible enemies in the world.<\/p>\n\n\n\n
The answer is "bacteria." Even if you wash your hands and cookware, they may still be on the walls, floors, and refrigerators. That doesn't mean that bacteria won't multiply in the winter. That's why we follow set rules and cleaning methods every day. Incidentally, cleaning at the end of the day takes about an hour.<\/p>\n\n\n\n
So the meat department is full of rules. You have to check yourself before entering the work room. The temperatures of the refrigerator, freezer, and display case. How to wash the kitchen utensils, the amount of detergent, and the amount of chemicals used. And cutting based on the rules for using Tategamori Highland pork... these are just a few examples.<\/p>\n\n\n\n
It's very difficult, but we believe that doing the hard work will make our customers happy.<\/p>\n\n\n\n
So, when you come to visit the Farm Market and Farm Base, we would love for you to come and see what it's really like.<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>","protected":false},"excerpt":{"rendered":"
Hello everyone, I am Iori Ishikawa, the deputy butcher manager of the Production and Sales Department. This time, I would like to talk about the hygiene management that all butcher staff in the Production and Sales Department are paying attention to.<\/p>","protected":false},"author":6,"featured_media":16165,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-20567","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\n