The origins of the "Food Hygiene 7S" was described. Food Hygiene 7S was developed by Food Safety Network organized by Dr. Komemushi, and is used frequently in Food Industry. The goals of the Food Hygiene 7S are obtaining and maintaining cleanliness of microbial level on food industry, and it is composed by seiri (Sorting out), seiton (Systematic arrangement), seisou (Sweep), senjyou (Scrub), sakkin (Sanitation), shituke (Self-discipline), and seiketu (Cleanliness). The cleanliness on Food Hygiene 7S is given when 5 means (that is sorting out, systematic arrangement, sweep, scrub and sanitation) as operation by procedure are worked well by self-discipline (making motivation). Then Food Hygiene 7S is basic activities of food safety management system (HACCP, ISO22000, FSSC 22000).
