IT Utilization to Support HACCP Implementation for Small and Medium Enterprises

Abstract

Ministry of Health, Labour and Welfare partially amended the guideline related to management and operating criteria for a food business operator in 2014. The amendment was conducted in anticipation of compulsory implementation of HACCP (Hazard Analysis and Critical Control Point) to prevent food sanitation hazards. The ratio of small and medium enterprises which have “already implemented HACCP" is 28.9%, and which have not planned to implement HACCP is 35.6%. In this paper, IT utilization to support HACCP implementation of small and medium enterprises is discussed based on our research in Obihiro area.